GardenFork.TV Make, Fix, Grow, Cook

A video show about DIY, cooking, gardening, and other fun stuff. I love cooking and gardening and know enough about these and other things to be dangerous. AND check out our audio podcast, GardenFork Radio as well.

Rank #1: Ask Me Anything #1.
Eric answers viewer questions on this episode of GardenFork.TV Get Our Email News: http://gardenfork.tv/sign-up-for-our-email-newsletter Would you consider becoming a monthly supporter of GardenFork? For less than a cup of coffee, you can! Learn more on our Patreon page here: http://patreon.com/gardenfork Support GardenFork while shopping at Amazon, start here: http://gardenfork.tv/amazon

Rank #2: Starting seeds indoors - GardenFork.TV.
How to grow seeds indoors to start your garden Would you consider becoming a monthly supporter of GardenFork? For less than a cup of coffee, you can! Learn more on our Patreon page here: http://patreon.com/gardenfork Get Our Email News: http://gardenfork.tv/sign-up-for-our-email-newsletter Support GardenFork while shopping at Amazon, start here: http://gardenfork.tv/amazon

GardenFork Radio - DIY, Maker, Cooking, How to

Gardenfork Radio is Maker, DIY, Urban Homesteading, Cooking, Gardening, Home Improvement, Beekeeping and other fun stuff. There's always a ton of stuff swirling in my head, and it doesn't all make it into a Gardenfork show, so I thought, why not make a DIY podcast? Visit our site for videos and podcasts, and all sorts of cool stuff : http://gardenfork.tv

Rank #1: Instant Pot Woes & Fruit Trees From Seed? GFR460.
Topics we cover today, email us radio@gardenfork.tv Olive tree problems due to climate change on the GastroPod podcast Can you grow apple and pear trees from seed? Instant Pot Pork Shoulder fails Eric has had Acorn flour for Eric. Great Feedback on the "What To Do?" video 99% Invisible podcast and their blog posts https://99percentinvisible.org/ Eric likes the WebUrbanist site https://weburbanist.com/ Use our Amazon link and support GardenFork, it does not affect the prices you pay:  http://amzn.to/2zpkk5i 
Support GardenFork, become a monthly supporter on Patreon: http://patreon.com/gardenfork  , or via PayPal. 
Get our email newsletter, sign up here! http://gardenfork.tv/news 
Watch us on YouTube: www.youtube.com/gardenfork  GardenFork’s Facebook Discussion group: https://www.facebook.com/groups/1692616594342396/

Rank #2: Campfire Cooking Basics WIth Sharon.
Sharon, a GardenFork fan, who also happens to be my cousin, joins me to talk about dutch oven campfire cooking. How to use briquettes or wood, what you can cook, and how she makes cinnamon rolls and biscuits on a campfire. Get My GardenFork Email Newsletter: https://www.gardenfork.tv/sign-up-for-our-email-newsletter/ Check out the GardenFork Amazon Shop: http://amazon.com/shop/gardenfork     Amazon links are affiliate links Support GardenFork, become a monthly supporter on Patreon: http://patreon.com/gardenfork Watch us on YouTube: www.youtube.com/gardenfork

The Culinary Institute of America

Explore endless menu possibilities with video podcasts from the chefs at The Culinary Institute of America. Recipes and techniques online at www.ciaprochef.com

Rank #1: Latieng at the Royal Traditional Thai Crafts School for Women .
We next head to the Royal Traditional Thai Crafts School for Women, a culinary school in Bangkok’s royal palace. Culinary Instructor Darunee Charkaptlan shows us how to make Latieng: Fried Prawns and Nut Wrapped in an Egg Net, typically served as an appetizer. Sunaree Tanmanatragul from Greenlight Production translates for Chef Einav Gefen. Download recipes and watch the full series at http://www.ciaprochef.com/WCA/thailand/

Rank #2: Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena.
Watch the full documentary and Balsamic Vinegar of Modena recipe demonstrations at http://www.ciaprochef.com/modena/ Italy’s region of Modena produces two distinct specialty vinegars with deceptively similar names: Balsamic Vinegar of Modena and Traditional Balsamic Vinegar of Modena share a common history and origin, but their similarities end there. In 1747, registries from the Duke of Este’s Cellars first recorded the difference between these two products. Not until the nineteenth century, were the two distinct recipes officially codified by the regional authority. Learn about how these two vinegar recipes differ in this video.

Harvest Eating Podcast-Plant Based Vegan Recipes

The Harvest Eating podcast is devoted to sharing my love of food, family and much more. I talk about recipes, cooking methods, different dietary regimens I have tried.

Rank #1: 419-Eating Probiotic Rich Foods.
Today I am talking about the need for probiotics in the form of food. Real Food. Eating items like sauerkraut, kimchi, yogurt, miso, natto, kombucha, kvass, kefir, raw milk cheese, sour pickles etc. These foods are rich with beneficial bacteria that helps your immune system function well. There is plenty of research and writing on the topic of the microbiome. Gut health and beneficial bacteria is being studied the world over. you will see major pharma companies coming out with super bacteria that is prescription only as they do not want to "miss the boat" on this important topic. You will be reading and hearing much more about the microbiome as the research continues to come out, trust me, this is not a fad. And the only thing you need to do is start consuming the items on the list above, you don't need expensive pills! Support the show by becoming a Harvest Eating Foodie!

Rank #2: 375-Keto Beef Casserole.
Here is a super-simple keto friendly beef casserole. Video for this will be in the Keto Mastery Course at Tasty Education.com

The Kitchen Counter - Home Cooking Tips and Inspiration

The show that's dedicated to helping aspiring home cooks grow their skills and confidence in the kitchen so they can start cooking up memories with their family and friends. Whether you want to learn to cook or just need some simple food inspiration, we will cover recipes, kitchen tools, and interviews with experts to help you on your home cooking journey! On Twitter at @TKCpodcast /Facebook at facebook.com/kitchencounterpodcast / Instagram at https://instagram.com/kitchencounterpodcast

Rank #1: Instant Pot.
Today I'm joined by longtime listener Heidi Schmutzler to talk all about the Instant Pot multi-cooker. Let's get the pressure on! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/90 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music

Rank #2: Meal Planning.
Leah McGrath R.D. returns to the show and we chat about meal planning, grocery shopping and more for #familymealsmonth! For complete show notes on this episode, visit http://kitchencounterpodcast.com/120 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: feedback@kitchencounterpodcast.com Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music

Man Meat BBQ

This won't be like any other BBQ podcast. We will be talking to pit masters, as well as interviewing chefs, butchers, fitness trainers, and many others.

Rank #1: MMB EP. 198 chat with How to BBQ Right.
Mikey sits down and chats bbq with Malcom from How To BBQ Right and Killer Hugs BBQ team.

Rank #2: MMB EP. 211 chat with Kevin Kolman Weber Grill Master.
MMB EP. 211 chat with Kevin Kolman Weber Grill MasterInstagram companyinstagram personal web site Permalink

In The Field Camping

Camping, campground and camping equipment reviews

Rank #1: ITF044: More Colorado State Parks.
This is In The Field Camping Episode 44.  In this episode, Chris talks about more Colorado State Parks, including James M. Robb, Crawford, Paonia, Rifle Gap, Rifle Falls, Harvey Gap, and Sweitzer Lake State Parks, as well as a mention of the Grand Mesa in Colorado.  Chris also gave an update on his camping rig, specifically the destroyed engine in his truck.  This episode was recorded at the James M. Robb Colorado River State Park in Colorado. In The Field Camping Podcast with Chris Rodriguez is a podcast that is literally recorded “in the field” while camping at various campgrounds. If we’re not camping, we’re not podcasting! We review campgrounds and camping equipment, suggest tips and advice, and go on camping-related soapbox rants. If you have any questions or comments, leave a voicemail (720)440-1080 or email chris@inthefieldcamping.com For more info, visit www.inthefieldcamping.com

Rank #2: ITF023: Camping in Hawaii Pt 1: Kauai and Oahu.
This is In The Field Camping Episode 23.  This is part 1 of a 3 part series of camping in the Hawaiian Islands, this time it’s the westernmost islands of Kauai and Oahu.  This episode was recorded from Kaanapali Beach on the island of Maui.  Websites mentioned on this podcast were HawaiiWeb.Com, and Hawaii State Parks Kauai and Oahu pages. Campgrounds and camping areas mentioned: (Kauai) Na Pali Coast State Wilderness Park, Koke’e State Park, Polihale State Park.  (Oahu) Ahupua‘a o Kahana State Park, Malaekahana State Recreation Area, Keaiwa Heiau State Recreation Area, and Sand Island State Recreation Area. Check out the Jaja Pro-Start Fire Starter at http://jajacampingsupplies.com and tell them you heard about it from In The Field Camping Podcast! In The Field Camping Podcast with Chris Rodriguez is a podcast that is literally recorded “in the field” while camping at various campgrounds. If we’re not camping, we’re not podcasting! We review campgrounds and camping equipment, suggest tips and advice, and go on camping-related soapbox rants. If you have any questions or comments, leave a voicemail (720)440-1080 or email chris@inthefieldcamping.com For more info, visit www.inthefieldcamping.com

What's Cooking with Paula Deen

Paula Deen sits down each week with family and friends to discuss tips on food and cooking. Want to offer your take or ask a question? She just might give you call...

Rank #1: Healthy Cooking- Paula & Claudia Deen.
Claudia Deen stops by to talk healthy cooking with Paula and answer some of your questions

Rank #2: What's Cooking with Paula Deen - Fishin' & Funnin' - 05/12/15.
Paula checks in with "America's Favorite Fisherman" Jimmy Houston after their charity fishing event & she shares a couple laughs with comedian Leanne Morgan.

Cooking with Fire

In KMUW’s seasonal commentary and podcast, Cooking with Fire, All Things Barbecue’s Josh Cary and Chef Tom Jackson take on a global exploration of barbecue.

Rank #1: Cooking With Fire: Irish Whiskey.
While the Scots seem to get all of the love from the whiskey world, the word whiskey itself comes from the Gaelic phrase Uisce Beatha [pronounced: ISH-ka BUH-ha], which means “water of life.”

Rank #2: Cooking With Fire: Gumbo.
Gumbo, a Creole and Cajun soup that has many possible variations, has a rich history that blends the culinary traditions and techniques of three distinct groups: Native Americans, Africans, and Europeans.

Discover Pressure Cooking

Our expert chefs show you how to use a pressure cooker to prepare delicious entrees, desserts, and more. Visit www.discoverpressurecooking.com for these recipe and more information about pressure cooking.

Rank #1: 09 Chicken and White Bean Chili.
Learn a new twist on a traditional dish with this flavorful recipe for Chicken and White Bean Chili with Neva Ellis. Visit www.discoverpressurecooking.com for this recipe and more information about pressure cooking.

Rank #2: 06 Pressure Cooking Vegetables (Glazed Root Vegetables).
The pressure cooker is the perfect companion for vegetables because they cook fast while retaining their garden fresh color and healthy nutrients. Chef Marty Cosgrove takes hard root vegetables and cooks them to perfection in less than 5 minutes. Visit www.discoverpressurecooking.com for this recipe and more information about pressure cooking.

Happy Camper Radio

The Happy Camper Radio Show is a family oriented camping podcast. Our focus is on building and maintaining family unity in an outdoor recreational environment. Call us with your camping questions at 404-537-CAMP.

Rank #1: HCR-16-137 Deluxe Camping Products.
In Episode 137, Skip talks with Michael Robertson of DeluxeCamping.com.  In the world of camping every one of us are looking for new ways to improve our camping experience.  On today's show, Michael takes time to showcase the Deluxe Camp Sink and Deluxe Tent Shower, and explains how these quality products are beneficial to both the novice and veteran camper. 

Rank #2: HCR-18-185 Camping Supplies and Dollar Store Deals.
There's no reason to break the bank when it comes to stocking up on the necessary supplies to enhance your camping supply inventory.  Many great deals can be found for a "buck-a-piece" at your local Dollar Store.  You'll be surprised at the selection.  Why overspend when you don't have to? In episode 185, Skip and Daniel discuss some great options for your next trip.

Seattle Kitchen

A foodie's dream! Chefs Tom Douglas and Thierry Rautureau, both winners of the prestigious James Beard Award, review the Puget Sound's best restaurants, share recipes based on a special weekly ingredient, and answer your burning culinary quandaries.

Rank #1: Seattle Kitchen.
Today on the Show: We’re answering your questions on timpano, cheese platters and more! // We share our tips on making a great cup of coffee // Discuss our favorite tastes of the week // We make a meal using chicken broth in every course // And of course, we’ll go toe to toe on food trivia at the end of the show

Rank #2: Seattle Kitchen.
Today on the Show: Pro tips for the home chef // A dinner party using Halloween candy in every course from the appetizer to the dessert // Brittany Bardelaban joins us in the chefs corner // Chef Thierry and I played a fun game last week about how well we know eac hother – we'll continue that one this week // Our food for thought tasty trivia challenge!!

Epicurious: Food and Drink

A wealth of lively, useful original content on every aspect of food and drink brought to you by the most popular food hot spot on the web, Epicurious. Indulge in your passion for food with videos ranging from cooking technique to Celebrity Chef interviews.

Rank #1: Making Tuscan Beef Stew.
Mazar and her husband prepare their favorite Tuscan beef stew recipe, show us Italian cooking shortcuts, and share tips for making perfect polenta.

Rank #2: Making Linguine with Clams.
Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.

Cooking in Real Time

A podcast for practical kitchens

Rank #1: RERUN Episode 19: Crab Cakes with Tomatoes and Corn on the Cob.
This week, I put together a very quick late-summer meal: Maryland-style crab cakes, sliced tomatoes and corn on the cob with butter. (Note: after this episode, the podcast will be on break until August 20.) Shopping list Lump crab meat, 1 cup or so (about 1/3 or 1/2 pound) EggMayonnaiseDijon mustard Old Bay Bread crumbs or saltine crackers Baking powder Ripest, juiciest tomato you can find Corn on the cob Butter Baltimore-style Crab Cakes More summer on a plate! First, a disclaimer: the ingredients here are all Maryland, but the actual shape of the crab cake is not. (I guess I instinctively replicate the salmon cakes my mom used to make for dinner.) For a more authentically Baltimorean look, see the note and the photo at the end, both provided by Peter. Now let me just say: there is nothing better than a really simple crab cake with very good crab. So, while there are some varieties of canned crab that are passable, most of them are awful, and you should make an effort to get fresh (or at least pasteurized) crab meat–see the note at the end for more details. Serve with sliced ripe tomatoes, generously salted, and corn on the cob, boiled in salty water for just a couple of minutes. In the podcast, I drain the water off the corn, then toss a bit of butter into the pot with the hot corn and shake it around to coat everything–much easier than trying to smear butter on at the table. Be sure to drizzle any remaining butter-and-corn-water over the corn and tomatoes when you put it on your plates. Serves 2 with summer (ie, somewhat light) appetites1 egg1 cup lump crab meat (about 1/3 pound; see note)Large dollop mayonnaise (about 1 tbsp)Small dollop Dijon mustard (about 1 tsp)Old Bay, to taste1/4 tsp baking powder1-2 tbsp bread crumbs or crushed saltine crackers (see note)1 tbsp butter Whisk the egg up in a small bowl until the white and yolk are well blended. Place the crab meat in a larger bowl, then drizzle in about half of the whisked egg. Add the mayonnaise, mustard, Old Bay (start with about 1/2 teaspoon; add more if you like spicy, or if your Old Bay is showing its age) and baking powder and mix well. The mix will likely be beige-orange from the Old Bay, and fairly wet. Add the bread crumbs, starting with 1 tablespoon, and adding a bit more if the mix still looks like it won’t hold its shape when scooped with a spoon. (If you’re making the mix in advance, don’t add any extra crumbs–as the mix sits, the crumbs will absorb more of the moisture.) The raw crab cakes. Shape the mix into two crab cakes, as in the photo (or see the more traditional method in the notes below). Melt the butter in a heavy skillet over medium heat. When the butter is bubbling, slide the crab cakes into the skillet and turn the heat to medium-low. Place a lid over the skillet for about 2 minutes to cook through to the center of crab cake. When the bottom is nicely browned, after about 4 minutes, flip it and brown the other side. The crab cakes are done when they’re nicely browned and moist but not oozing liquid inside. Notes:Crab: If you live on the East Coast, you can probably get fresh, cooked lump crab meat from a good fish store. Backfin crab meat is good too–a little more shredded, and so a little cheaper, but also often tastier, and a fine texture for the crab cakes. Elsewhere in the country, whatever crab meat you get will be pasteurized, and not quite as tasty, but not bad. Marylanders of course use blue crab only, but king crab meat (from Alaska) is also delicious, though Dungeness crab doesn’t (in my mind) have quite the same sweetness. I did once use a passable brand of canned crab, but I have never been able to find it again. Bread crumbs: In the podcast, I use panko, or super-crispy Japanese-style bread crumbs. This is very handy to have around the house, and it lasts forever. Look for it at Asian stores. You can of course make your own bread crumbs, but avoid the supermarket-standard bread crumbs, especially any with any kind of seasoning, as they tend to glom together too much. It’s traditional in Maryland to use crushed-up saltine crackers (ideally unsalted saltines, which is a paradox), though I can’t say for certain whether they’re better or worse than the other options. Tennis ball crab cakes, as they should be. Shaping your crab cakes: Peter bit into these crab cakes and said, “I’m torn between saying how delicious they are and criticizing them.” He objects to the shape. It’s true, they ought to be more rounded, as in the photo–and it is quite nice to have some little shaggy bits of crab sticking out to get more browned than the rest. And Peter also prefers to broil his crab cakes, for about 4 minutes on a side directly under the broiler (use a heavy skillet, so they’re easy to rotate around under the heat if necessary). If you take the broiler approach, cut the butter into four pieces, then put a dab on top of each crab cake when you slide it under the broiler; then, when you flip them, add another dab. Really, a little butter makes all the difference. (On my old food blog, I explained how I got this crab-cake recipe.) Reminder: a lot of my cooking advice is also available in How to Throw a Dinner Party Without Having a Nervous Breakdown, my cookbook with Tamara Reynolds. Available where all fine ebooks are sold.

Rank #2: RERUN Episode 18: Novice Cooking Blunders.
This week, I explain some of the most common mistakes new cooks make–and how you can fix them. It’s surprisingly easy. Jamie Oliver hearts us.There are a handful of very simple-to-correct mistakes that novice cooks make. In this episode of the podcast, I discuss seven common blunders. They’re taken from a cookbook I wrote with Tamara Reynolds, called Forking Fantastic!, first released in 2009 and now available as an ebook titled How to Throw a Dinner Party…without Having a Nervous Breakdown. Although the book focuses on parties–unlike this podcast–there’s still a lot of great advice that new cooks will find helpful, as well as a lot of very accessible recipes. It slices, it dices.One of the blunders is using the wrong knife for the job. Many new cooks are a bit scared of big knives, but they’re really the only good way to get the job done. Big knives can also be scary because they’re expensive! Victorinox, though, makes a very good starter knife that’s lightweight but sturdy, and easy to care for. It’s an easy investment in vastly improved cooking!

Best BBQ Show

Where we talk, taste and even try to cook the best BBQ in Texas, which is the best Barbecue in the world! Tune in for conversations about BBQ with the people who work hard to make it, pitmasters, foodies, chefs and enthusiasts.

Rank #1: BBQ 052: BBQ dreams pay off big for Pinkerton's Barbecue.
From a young age, Grant Pinkerton dreamed of BBQ. Now his smoky dreams are a reality for the well-regarded Houston, Texas, pitmaster. Hard work pays off. In this episode, Pinkerton talks about his low-and-slow barbecue, his life before BBQ and the care he puts into his job day-in and day-out. The Houston native has jumped from grilling hobbyist to food cart operator to owner of a great brick-and-mortar restaurant in the Heights. "All of a sudden I was making more money just cooking for my buddies than I was in my regular job," Pinkerton said about starting to sell BBQ for the first time. So he jumped in and took the risk. "There's no better time to be broke than now," he said about taking the risk to sell BBQ for a living. And it paid off. Pinkerton's catering work led to his dream of opening a BBQ place become a reality. He decided it on a whim but it took 18 months to do it right. Grant Pinkerton's attention to detail pays off in his menu, which is both traditional and modern, and his restaurant Pinkerton's Barbecue. Check them out in Houston, near downtown. Thanks for listening! Let the pitmasters we feature on the show know you heard them on the Best BBQ Show! *** Find Pinkerton's Barbecue online at: www.pinkertonsbarbecue.com www.facebook.com/pinkertonsbarbecue www.twitter.com/pinkertonsbbq www.instagram.com/pinkertonsbbq *** Find the Best BBQ Show online at: www.instagram.com/bestbarbecue www.twitter.com/bestbarbecue www.facebook.com/bestbarbecueshow www.bestbarbecueshow.com contact@bestbarbecueshow.com www.instagram.com/yonilevin www.instagram.com/stoveriii

Rank #2: BBQ 071: Ray's Texas BBQ and the #meatman Burrito.
Ray Ramirez started by cooking a form of BBQ that he was seeing in the middle of America but when he went to Austin for the first time, that all changed. He tasted the slow cooked, wood fired, buttery perfection that is Texas barbecue and he never looked back. Now he sells more Texas BBQ than anyone else in LA. I first met Ray at the Texas Monthly BBQ Fest where he was chewing on a bone from a tomahawk steak. He's a true #meatman and even competed with us for that hashtag all over social media. He now owns the idea of the meatman burrito, which is just a bigger version of the regular burrito that used to be on his menu. He's a hustler, a family man, and an all around great part of the worldwide BBQ family. In this episode we talk about how he decided to add the word "Texas" to his name and what it was like serving the BBQ Snob. One of the reasons Daniel Vaughn was there, was because Ray's #meatman burrito has been taking social media by storm. If you follow any food accounts, you've probably seen the cross section of brisket, sausage, macaroni and cheese and more that makes up this 2 pound burrito. In Los Angeles there are a few choices to get Texas BBQ. A lot of them are pop-ups and underground, but Ray's is located conveniently in Huntington Park. You can just walk in and order as much meat as you can eat. Plus maybe a little extra to take home. He slow cooks his meat just like many of the restaurants here in Texas. He's even getting an offset pit straight from a builder in Austin, which he'll be pulling with his Tesla... Follow Ray's BBQ and tag any of the pictures you love with #meatman! Website Facebook Instagram As always, follow us on social media and tag @bestbarbecue in your #meatman photos!!!! Instagram Facebook Twitter YouTube Tag #meatman and don't be stranger!! Thanks, Yoni