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We're back after a slight delay! This time, we've got peas, parmesan, prosciutto, and a very excited Gretchen! G fills us in on the stages of parmesan making, we chat about the very serious and important Consorzio del Parmigiano Reggiano, and we get to experience the cheese-making process through G's memories of her Parma travels. Becca is busy worrying there's too much liquid in her soup but learns that the milk used for parmesan comes from cows only during spring, summer and parts of fall, because the cows have to feed on green grass only. And we thought the pistachio was precious. Thanks for joining us, Gluttoneers!

In honor of our favorite Holiday - 4/20 - and as a tribute to the crisps G enjoyed on her recent visit G to the UK, we decided to make salt and vinegar chips two ways - baked (had to) and fried. Except, Becca has never fried before and we maybe both set off our fire alarms - oops! We do learn some solid (ha) facts about salt, including which one is the saltiest salt. Step inside the Homestead with us, Gluttoneers!

Welcome to the Homestead, Gluttoneers! Or, we could say, welcome to the time G and B made a new intro and put their future vision for High Gluttony into the world and then immediately freaked out! Join us as we open our imaginary doors at the High Gluttony Homestead and create the most delicious pickled veggie sandwich. This World Level 1 dish is the start of our quest to find the perfect vegetable sandwich and we hope you have as much fun listening as we did making it. Off we go on our next adventure!

This was a fun one for us! If our Gluttoneers don't already know, G makes caramels every year for holiday gifts and as you can imagine, they are highly coveted treats, so when she was preparing to travel to London to visit family, her niece insisted that Gretchen bring this candy along. Which means, it was time to throw Becca into the caramel-making game. And what a mess it was, lol. We learn about condensed milk and talk ourselves into why it's good for you, our tin foil molds itself to our caramels, and miraculously, all our pans are not destroyed. All in all, another great High Gluttony adventure! Thanks for joining us!

It's no secret that G and B love chocolate chip cookies given that we've made them at least three times together for recordings but we wanted to know a little more about how these delicious treats made their way into our hearts, bellies, and ears. So settle in for a Chefquest as we discuss the somewhat sneaky, definitely dedicated, and creatively deliberate, Ruth Graves Wakefield - the mother of the chocolate chip cookie and the reason we have chocolate chips today.

G and B are once again making a mess in the kitchen. This time, we're using about 1,000 ingredients (even if Becca is missing a crucial component), talking about cauliflower and curry leaves, and creating a very pretty and very tasty korma and rice. Both recipes come from the Fresh India cookbook and as usual, we are exhausted by the end of our meal prep. Off we go again, Gluttoneers!

Get your tomatoes, get your onions, get your blender, but be sure to not overuse your ground cloves :) cause we're making ketchup! This classic condiment is a staple in both our houses and Gretchen walks us through a pretty easy recipe that can be made anytime. We talk about the history, what the deal is with ketchup vs catsup, and Becca's tongue goes numb. Join us for a Pantry Power Up adventure, Gluttoneers!

Join us now for our focaccia adventure! After watching a lot of Great British Bake Off over the Holidays, and seeing that it is, indeed, possible to make focaccia in one day - we had to give a try. Using about a gallon of olive oil and get all sticky and squishy with our dough. G also gives us a rundown on yeast (I'm sorry, its a mushroom?) and we learn some more about how the yeast we used impacted our pistachio rolls. Thanks for listening, Gluttoneers!

We're very excited to share our first Chefquest! When creating our Parker House Rolls - we both heard the name Fannie Farmer for the first time. After reading a little more about her - we were pretty by all her contributions to the culinary and food science world. Just to name a few - she gave us that whole practice of leveling your ingredients, she spread the domestic science movement across the US, taught Doctors about nutrition and food science and the importance those two things have on healing - especially for those who are ill. Fannie accomplished a lot and we were inspired by her so we thought we'd talk about that for about 45 minutes with you. We also spend a considerable amount of time discussing food and traditions around eating in the Victorian era (I'm sorry, horses??). Thanks for joining us for something a little new - we hope you enjoy, Gluttoneers!

Since Gretchen's garden was overflowing with citrus and we couldn't get the idea of making an olive oil cake out of our heads - we searched and searched (for about 5 minutes) and landed on an upside down orange and cardamom version. We're also talking our listeners through an olive oil tasting while we chat about what makes this citrus cake so light and fluffy.

You know how we had to push back a few releases because December was just too much? Well, one of those repisodes was recorded right after Thanksgiving and we're finally getting around to releasing it. Technically, we're making the classic Parker House Rolls but we kind of spend a lot of time just talking about butter. It's an important ingredient in the rolls, for sure, and we just really really like butter. Ghee also makes an appearance and we learn some very cool things that lead us to believe we'll never look at those little yellow tubs of brightness the same again. As G says, "I didn't fully appreciate the thingness of it".

Our pistachio paste is back and this time, we're using it to make pistachio rolls. We spend about 1,000 hours trying to make these and hit road blocks at every step. We test our stamina, learn a lot about how to make things better for a next time (including, maybe, starting with the right yeast...), and decide the pistachio kinda hates us.

Welcome to the New Year, Gluttoneers! We are excited to be heading into another year with our friends and have a fun little treat for your listening experience. G talks us through how to fry some potatoes, how to steam mussels, and perfectly sear a steak. Just like this last year, some things have changed us forever, and we're not even sure if Becca can eat seafood anymore - gasp! We talk a bit about mollusks - like, what is it even? And, Gretchen shares some common fry accompaniments around the world. Let's gear up for 2022 with lots of crispy frites!

Hey, Gluttoneers! We are exhausted by all the things lately and keep running out of time. We're excited to release a new repisode on January 1 and until then, enjoy our En Croute series combined into one really fun and kinda long experience. Off we go to 2022!

Alternate title: Oh my god this took so long! A little backstory - Gretchen found a recipe for pistachio paste and pistachio rolls and we thought we'd tackle the paste part first since it seemed somewhat manageable - or so we thought. With relatively few steps, we did not anticipate spending almost four hours working on this item. Our fingers may never be the same again after blanching so many precious pistachios but our spirits are soaring because this paste is delicious!! G also shows Becca how to make eggless mousse which we top with our freshly pulverized nuts.

We use pretty much every one of our bowls, make a mess out of all of out pots, and add waaaaay more butter than the recipes suggest, but we did it! We made a decision about how we like our mashed potatoes - probably :) We're going all in and comparing 4 recipes to decide which potato we prefer (yukon gold vs russet), what combo of liquid dairy is best (buttermilk vs whole vs heavy cream), and how garlic and cheese add to the mix. Best part about it was eating all the test cases. Join G and B for the Great Mashed Potatoff!

We're finally completing a goal of ours from over a year ago - to share the joy that is the Super Thick Chocolate Chip Cookie! Gluttoneers know that we cannot get enough of the granulated caramel that we made in our first release and these cookies insist on that being included here for max tastebud pleasure. Our sizes vary from the suggested six ounces (seriously not kidding on the thick part), we test out the difference between resting and not resting your cookie dough, and we can compare the sugar toasting process to decarboxylating your cannabis. Join us for our adventure with maybe the biggest cookies ever.

What in the wassail? We're filling our homes with the sweet smell of wassail! The non-alcoholic version of this tasty apple cider drink was often made by Becca's mom in the fall so we wanted to better understand the history, ingredients, and even the name of this warming concoction. Sticking to some traditional recipes but making our versions (including some delicious frozen concentrate additions) we sip, savor, and enjoy the medley of apple and spice.

Most of the time, we make dishes that we absolutely love to create a second, third, hundredth time...but with caramel apples - we are done! Never again! Take us out of the apple dipping game. These festive little treats are fun to look at. and for us, a disaster in waiting to prepare. This dish challenged us both in different ways, we learned some new things about apples and candy making, and we somehow end up discussing the very interesting way G's grandma would get to school. Thanks for joining us, Gluttoneers!

As cooler evenings start to roll in, we're looking for all things cozy right now and getting creative with a classic - pot pie. Join us as Becca swaps mushrooms for chicken and Gretchen indulges with duck confit and root vegetables. We discuss adding vinegar to your pie dough, Gretchen's cat, Kenzie, interrupting her at at the worst moment, and learn a few things about what not to do for the next time we attempt this dish.