095 Bean Holes and Deep Fried Turkeys with Eric Rochow of Garden Fork

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Listen to “095 Bean Holes and Deep Fried Turkeys with Eric Rochow of Garden Fork” on Spreaker.
With Thanksgiving just around the corner in the US it’s time to rock the friends and family with some new cooking traditions. How about baking beans in a hole or deep frying your turkey? I discuss these topics, plus how to plant garlic with Eric Rochow of Garden Fork. Eric’s got some great how-to videos:

Make sure to subscribe to the Garden Fork Youtube channel!

If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. A downloadable version of this podcast is here.

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Deep Frying in a SolSource Solar Cooker

We did a little deep frying test of the SolSource Solar Cooker (provided to us by the manufacturer) and made us some beignets this morning. As Kelly says in the video, a little known fact is that solar cooked deep fried dough pillows won’t make you gain weight. Never! Really!! (Not.)

But they are mighty good! The test worked out really well and now we want to do something fun with it, like take the solar cooker to the streets and make donuts for The People!

We’re also really pleased to find that we can hit deep frying temperatures with the cooker, even in November. We’ll be doing more videos about solar cooking in the coming weeks.

The beignet recipe we used comes from King Arthur Flour. Note that we have a new Youtube channel. Please do us a favor and subscribe!

Pet Peeve: Martini Glass Size Inflation

cocktailbigIn my perfect world Root Simple has a downtown office in one of LA’s iconic 1920’s era office buildings. Every day at noon we’d break for a three martini lunch. But how are we going to bring back this boozy tradition without losing afternoon productivity? The answer is simple: we’re going to reduce the size of the glass.

In yet another example of the supersizing of America, the average martini glass size has gone from 3 ounces, back in the early 20th century, to a stupendous 12 ounces or more. In other words, the three martini lunch of yesterday has less alcohol than you would consume with just one martini today.

I thought I might be the lone voice in the wilderness on this issue, thinking that the masses have flocked to martinis the size of hot tubs. But the kids at the Kitchn beat me to it, noting that small 3 to 4 ounce martini glasses have the added advantage of being less top heavy and keeping drinks cooler. They also provide some specific recommendations. I especially like this classic 4.6 ounce glass. For a more thrifty option you can do as I did and scour thrift stores.

So my brothers and sisters, let’s unite and un-supersize our martinis! The fate of civilization is in our hands.

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Learn to Bake Your Own Bread! Fall Classes With Dana Morgan and Linda Preuss

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Tired of crappy supermarket bread? Don’t like paying $10 for a loaf of decent bread? How about learning to bake your own bread? I can’t think of any better teachers than my friends Dana Morgan and Linda Preuss. They have three classes coming up:

October 22
Tartine-Style Sourdough—30% Whole Grain

November 12
100% Whole Grain Breads—Blending Varietal Grains

December 10
Baking with Spelt—100% Spelt Breads

If that’s not enough incentive, each class breaks for a pizza lunch baked in the Westchester Community Oven at Holy Nativity Episcopal Church.

Sign up for the classes through the Los Angeles Bread Baker’s Meetup. The classes take place at 10:45-3:00pm with a break for the pizza lunch at 12:00pm.

Cost: $65.00/class. Free banneton for shaping bread ($15 value) if you sign up for 2 of the classes. Class size is limited to 14 bakers so sign up soon!

Josey Baker whole / wild / wet / slow / bold

The bread nerd club I co-founded, the Los Angeles Bread Bakers, brought Josey Baker down to LA to teach a class. Now you can watch a version that very same class via Youtube for freeeeeee. I’m a huge fan of his method and his book Josey Baker Bread. If you’re interested in making your own bread skip the Netflix tonight and get whole, wild, wet, slow and bold.