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(966)
Arts
Comedy
Food

Spilled Milk

Updated about 1 month ago

Arts
Comedy
Food
Read more

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

Read more

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

iTunes Ratings

966 Ratings
Average Ratings
720
178
23
21
24

Hysterical!

By Gbvallejo - Oct 15 2018
Read more
Every episode is hysterical!

First couple of years are the best!

By NatashaW7 - Oct 12 2018
Read more
First few years of this podcast are a delight - check out the archives!

iTunes Ratings

966 Ratings
Average Ratings
720
178
23
21
24

Hysterical!

By Gbvallejo - Oct 15 2018
Read more
Every episode is hysterical!

First couple of years are the best!

By NatashaW7 - Oct 12 2018
Read more
First few years of this podcast are a delight - check out the archives!
Cover image of Spilled Milk

Spilled Milk

Updated about 1 month ago

Read more

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

Rank #1: Episode 228: Oreos

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Our love for perfectly engineered food products is known far and wide. Today we indulge in yet another feat of edible engineering, stacks and stacks of Oreos. Through double stuff and thin we decide if we are hookers or unscrewers while battling defective packages. EXPLICIT. www.spilledmilkpodcast.com

May 19 2016
21 mins
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Rank #2: Episode 223: Live Show: Almonds

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What happened in California, did not stay in California. Behold our first "on the go" live show! We made it to LA where we decided to chat about Almonds. Well, not so much almonds as zombies, unfortunately placed mirrors and Marzipan Matthew. EXPLICIT. www.spilledmilkpodcast.com

Bunker Buddies

Apr 14 2016
43 mins
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Rank #3: Episode 222: Taiwanese Junk Food

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Its been a while since we've eaten abroad so today we are plowing through excessive information and inaccurate cartoons to bring you our opinions on Taiwanese Junk Food. Molly is texturally challenged while Matthew gets hung up on intense quandaries like when does a bean become a snack and if he has the qualifications to join a traveling trio. EXPLICIT. www.spilledmilkpodcast.com

Apr 07 2016
21 mins
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Rank #4: Episode 318: Corn Tortillas

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Welcome to another episode of Science, Death and Sex Moves. Today we learn all sorts of new words, some insights into the joys of parenting, and what Molly wants for her birthday. Remember, the first rule about nixtamalized corn is ... you get it.

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Feb 01 2018
34 mins
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Rank #5: Episode 323: Kombucha

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Welcome to The Booch where we simultaneously risk death and health to discuss that effervescent dream drink of hipsters everywhere, Kombucha. We chat about biofilm, liquid interface, mothers, and clothing design. Then, of course, we invent a new Olympic sport.

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Mar 08 2018
34 mins
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Rank #6: Episode 324: Breakfast for Dinner

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Today we wade through traumatic children's literature and a research rabbit hole to bring you Brinner. While debating just throwing an egg on it and the history of PDA, we arrive at the profound conclusion that lunch is dinner is breakfast is lunch. Perhaps love is like consuming waffles late in the day.

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Mar 15 2018
31 mins
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Rank #7: Episode 83: Shrimp

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Any episode that includes the question “do you prefer head-on or headless?” has got to be pretty good, right? We dive into the undersea world of shrimp and surface with a briny hangover and a couple of pretty awesome recipes. Recipes: Rick Bayless’s Shrimp with Mojo de Ajo, Kasma Loha-unchit’s Hot and Sour Shrimp Salad. www.spilledmilkpodcast.com

Rick Bayless’s Shrimp with Mojo de Ajohttp://www.food.com/recipe/shrimp-with-sweet-toasty-garlic-camarones-al-mojo-de-ajo-135089Kasma Loha-unchit’s Hot and Sour Shrimp Salad:http://www.thaifoodandtravel.com/recipes/shrmpsal.html

Jan 24 2013
17 mins
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Rank #8: Episode 314: Mussels

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We continue to exude class today as we lunch on mussels. Adorned in mother of pearl and beards, we learn what it means to adult and what treasures can lie behind dumpsters. Along the way we uncover Matthew's room temperature fears and the best way to chowder.

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Jan 04 2018
34 mins
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Rank #9: Episode 67: Hard Tacos

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Hoo boy, we've cranked the juvenile up to 11 (years old). We're talking about American-style hard tacos, and if the phrase "American-style hard tacos" is already making you snicker, you're our kind of people. EXPLICIT. www.spilledmilkpodcast.com

Jun 14 2012
16 mins
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Rank #10: Episode 70: Honey

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Greetings from Spilled Milk University. First, the zoology department weighs in on how bees make honey (we have no idea). Next, to the law school, where the judge weighs in on whether honey is theft. Finally, the school of culinary arts, where fingers get sticky. www.spilledmilkpodcast.com

Jul 25 2012
17 mins
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Rank #11: Episode 321: Handheld Meat Pies

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Today we (very carefully) taste molten meat inside flaky crusts and diagnose Meat Hand Syndrome while Molly gives us another signature Hot Take. Trigger warning for people who are sensitive to terrible words. Like Producer Abby, who has done nothing but love and support the podcast and does not deserve this sort of treatment.

CORNISH PASTIES

Makes 5 large pasties

FOR THE CRUST
25 ounces flour
1 tablespoon kosher salt
2.5 ounces cold lard, cut into chunks
1 stick (4 ounces) cold unsalted butter, cut into chunks
12.75 ounces cold water

FOR THE FILLING
2 pounds chuck steak, cut into 1/2-inch cubes, plus some minced beef fat (trimmings are fine)
2 pounds russet potatoes
1 medium onion, diced
flour
salt and pepper
2 tablespoons minced fresh parsley

FOR THE EGG WASH
2 eggs
2 tablespoons milk

  1. Preheat oven to 400 degrees.

  2. In a large bowl, combine flour, salt, lard, and butter, mixing with your hands until the fat is in pea-size chunks. Slowly drizzle in cold water, stirring, taking care not to make the dough too wet--check by pressing it into a ball, if it doesn't fall apart into dry chunks, it's ready. Add more water a teaspoon at a time if if needed.

  3. Divide the dough into five balls (about 9 oz each). (You can refrigerate the dough up to 24 hours at this point.) Roll the first piece out to a 9-inch circle. Pile the center of the dough with generous layers of potatoes, meat, onion, parsley, suet, and 1 tsp flour. Sprinkle each layer generously with salt and pepper. (I like to make a salt-pepper mixture in a bowl, like they do at Subway.) Using your fingers, moisten the edge of the dough with water and lift the two sides of the pastry to seal on top. Crimp edge with your fingers to hold it together. Place on a sturdy, parchment-lined cookie sheet. Repeat with remaining balls of dough.

  4. Beat the egg and milk together in a small bowl. Brush each pasty with the egg mixture and cut two slits in the top with a sharp knife. Bake 30 minutes, then reduce oven to 350 degrees and continue baking 30 more minutes. Cool on a rack 10 minutes before serving.

Links:

Feb 22 2018
32 mins
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Rank #12: Episode 328: Ravioli

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Straight from your friend's freezer case, today we present Mouth Pillows. We wish for a robot chef or at least a nonna while debating whether this is really just a dumpling by another name. Don't you worry, of course Molly's "Italian" accent makes an appearance.

Apr 12 2018
22 mins
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Rank #13: Episode 69: Meatballs

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What makes a meatball tender and juicy? The Filler Man knows. We discuss how to make them, how to cook them, and then things get a little bulgur. Recipes: Chicken and Spinach Meatballs; Cafe Lago Meatballs. www.spilledmilkpodcast.com

Recipes:

Chicken and Spinach meatballs

SPAGHETTI WITH CAFE LAGO MEATBALLS

For sauce:2 (28-ounce) cans whole peeled tomatoes, finely chopped, with their juices10 Tbsp. unsalted butter2 medium yellow onions, halved and peeled½ tsp. table salt

For meatballs:1 cup fresh bread crumbs1/3 cup whole milk, or more if needed½ lb. ground pork½ lb. ground beef1 cup finely ground (not grated) Parmigiano Reggiano, plus more for serving1/3 cup finely chopped Italian parsley1 tsp. table salt5 grinds black pepper2 large eggs2 large cloves garlic, pressed

To serve:1 lb. dried spaghetti

To make the sauce, combine the tomatoes, their juices, the butter, onion halves, and salt in a large, wide pan, such as 5-quart Dutch oven. Place over medium heat and bring to a simmer. Cook, uncovered, at a slow but steady simmer, stirring occasionally, for about 45 minutes, or until droplets of fat float free from the tomato. Taste for seasoning. Remove and discard the onion (or eat them, if desired). Using an immersion blender, process briefly to break up any chunks of tomato. (Alternatively, the back of a wooden spoon works, too.) The sauce will not be perfectly smooth, but its texture should be even.

While the sauce cooks, make the meatballs. Put the breadcrumbs and milk in a small bowl, and stir to moisten the crumbs evenly. Set aside for 10 minutes, or until the crumbs are swollen and thoroughly saturated.

Put the ground meats in a large bowl. Break them up into chunks. Add the Parmigiano Reggiano, parsley, salt, and pepper.

In a small bowl, beat the eggs well with a fork. Add the garlic, and beat to mix. Pour into the bowl with the meat.

Using your hands, squeeze the milk from the bread crumbs, reserving the milk. Add the bread crumbs to the bowl with the meat.

Holding your hand in a claw shape (fingers separated, tensed, and slightly bent) and moving in a strong, quick stirring motion, mix the meats and their seasonings. When the mixture looks well combined, pick it up and turn it over in the bowl, and then mix some more. (Turning it over helps to ensure that no ingredient settles to the bottom and clumps there.) This stirring process should be fairly brief; do not work the meat until it smears on the side of the bowl. Chill until the sauce is ready.

When the sauce is ready, remove it from the heat, and keep it close at hand. Remove the meatball mixture from the refrigerator. Moisten your hands with the reserved milk, and then pinch off bits of the mixture and gently roll them into golf ball-size meatballs. Place the meatball in the pan of sauce. Repeat, arranging the meatballs in a single layer in the pan of sauce. Return the pan to the heat, cover, and simmer gently for 10 to 15 minutes, or until the meatballs are cooked through and no longer pink inside.

Cook the spaghetti in salted boiling water. Drain, and transfer to a serving bowl. Spoon desired amount of sauce onto the pasta, leaving the meatballs in the pan, and toss well. Divide among plates, and top with meatballs and Parmigiano Reggiano.

Note: If possible, make the meatballs and sauce a day ahead, or even a few hours ahead, and chill until ready to use. Reheat gently on the stovetop.

Yield: 4 to 6 servings

Jul 12 2012
18 mins
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Rank #14: Episode 379: MSG

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Get ready for the Salty Superheros! Today we get super science-ey yet again as we delve into that woefully misunderstood origin of flavor, MSG. We learn about the nocebo effect and palate concordance before starting a new religion.

Links:

Apr 04 2019
30 mins
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Rank #15: Episode 344: Cinnamon Rolls

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Welcome to The Nordic Connection, where we bed and incubate bressert with the help of Molly's tour guide "skills". While discussing Cinnamon Roll anatomy, sugar lumps and student waiters, we come to some surprising conclusions in order to crown the Master of the Yeasted Dough.

Links:

Aug 02 2018
42 mins
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Rank #16: Episode 87: Potato Chips

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Molly and Matthew taste four classic chips, with surprising results. As you might expect, this episode consists entirely of crunching and made-up potato chip slogans. Are O'Boisies really o'boisterous? We're not sure, because they don't make them anymore. spilledmilkpodcast.com

Mar 21 2013
16 mins
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Rank #17: Episode 90: Milk

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Finally, an episode about our namesake. Molly and Matthew mustache their way through quarts of milk. We sidestep the raw milk debate and cow vs goat, but we take a strong position on chunky vs creamy. Moo. www.spilledmilkpodcast.com

May 02 2013
20 mins
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Rank #18: Episode 325: Mountain Dew

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Today we taste what is possibly the world's most dangerous drink, Mountain Dew. We discover how a soft drink is like a dating app and the job opportunities for a Soda Sommelier. Trigger warning for any listening Sour Patch Kids.

Mar 22 2018
27 mins
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Rank #19: Episode 369: Mayonnaise

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Welcome to Matthew's nightmare. Today we wade through some Back to the Future trivia to bring you a live mayo demonstration and an attempt at exposure therapy. Spoiler alert: we just end up tired.

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Jan 24 2019
44 mins
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Rank #20: Episode 363: Multi Cookers (Instant Pot)

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Today, the Rice Cooker Vigilantes confront patent trolls and scary rap to bring you lots and lots of science. We drop truths you may not be able to handle, such as how dentures are like pressure cookers, whose instant pot is best and the ups and downs of natural vs manual release.

Instant Pot Chili

This is loosely adapted from Cook's Illustrated, March/April 1998. As specified, this makes a very intense and medium-spicy chili. If you want to substitute commercial chili powder for the dried chiles, use 4 tablespoons and omit the cumin.

3 pounds beef chuck, trimmed well of fat and cut into 1-inch cubes
3 dried ancho chiles
3 dried New Mexico chiles
2 dried pasilla negro chiles
2 teaspoons kosher salt
1 teaspoon dried Mexican oregano
1 tablespoon ground cumin
1 teaspoon dried coriander
1/2 teaspoon MSG
5 garlic cloves, minced
2 tablespoons vegetable oil
1 onion, diced
2 jalapeños, seeded (if desired) and minced
1 tablespoon lime juice
1 8-oz. can tomato sauce
1/2 cup water

  1. Toast the chiles. The easiest way to do this is in the microwave. Put them on a plate and start with 30 seconds on high; remove any that have puffed up and continue at 30-second intervals until they've all puffed. Let them cool for five minutes and grind in a spice grinder. Combine the chile powders with the salt, oregano, cumin, coriander, MSG, and minced garlic.

  2. Set the multicooker to Saute. Heat the oil and add the onion and jalapeño. Cook until softened, about 5 minutes. Add the chile powder mixture and stir until well-mixed and fragrant, about 1 minute.

  3. Add the beef, lime juice, tomato sauce, and water. Stir to combine. Lock the lid, set the multicooker to Manual and cook for 35 minutes with natural pressure release. The chili will be very thick and rich; feel free to add water to dilute as necessary. Season with salt and pepper and serve.

Yield: 6 hearty servings

Links:

Dec 13 2018
43 mins
Play

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