Podcasts Meat + Three

Today we’re inviting you to cook alongside us as we share the things that nourish us, the folks who lovingly bring you your favorite food media content on the regular.

So pull up a seat. We’re serving nostalgia, creativity, nourishment, and quite a few laughs.

Bon appetit!

Further Eating:

Taylor’s Everyday Butter Pasta for Everybody

1-2 handfuls of pasta of choice (depending on how hungry you are!)

Enough water to submerge pasta (see your pasta cooking instructions)

Fresh or canned tomatoes (fresh tomatoes will need a little longer cook time to break them down)

Gochujang or red chili flakes (to taste! optional, but recommended!)

3-4 tbsp of your favourite butter (if using salted butter, adjust salt added to pasta water)

½ tsp of acid of choice (white wine vinegar or lemon are both nice!)

Black pepper and flaky finishing salt to taste

Grated parmesan to taste (if you want!)

1. 1. Cook your pasta of choice al dente, and reserve ¼ cup of pasta water for sauce.

1. 1. Heat cast iron or skillet over medium heat and add your tomatoes. Crush tomatoes in the pan and mix juices with butter and gochugang. Add splash of vinegar or lemon juice. Use reserved pasta water if sauce is too thick!

1. 1. Add pasta to sauce in pan and stir until noodles are coated.

1. 1. Plate up and finish off with parmesan, flaky salt and black pepper.

1. 1. Enjoy! 

Sasha’s Microwave Ramen Recipe

1½ cups of water

1 instant ramen packet of your choice, I used Shin Ramyun

½ cup of frozen spinach

2 generous forkfuls of kimchi

1 fried egg

Soy sauce, salt, and pepper to taste.

1. 1. Place your ramen noodles into an Anyday deep dish, or any large microwave-safe bowl. Cover them with water and microwave for 4 minutes.

1. 1. Carefully remove your ramen from the microwave. Add your frozen spinach, soy sauce, and ramen seasoning packet. Stir and place back in your microwave for one minute.

1. 1. Top with kimchi and fried egg.

1. 1. Serve!

Griffin’s Rice Cooker Lentils

3 tablespoons butter

1 Sliced medium yellow onion

1 small carrot cut into thin rounds

Salt, Pepper, Msg

Spices (to taste)

Cumin, Celery seeds, Paprika powder, Garlic powder

One bag of lentils

Broth, stock cube or water

1. 1.  Add butter to rice cooker on warm with lid on.

1. 1.  Chop veggies

1. 1.  Remove lid, switch rice cooker to heat and immediately add the onions and carrots, add salt and pepper to taste and two pinches of MSG. Stir until the onions are softened but not translucent.

1. 1.  Add the spices and stir in.

1. 1. Add lentils and mix until thoroughly coated in oil (if all of the butter has been absorbed add some more at this point, or extra virgin olive oil to add some grassy notes to the final product)

1. 1.  Cover with your choice of liquid mix and put on the lid. Periodically check if the lentils are softened till mashable, keep topping off the lentils with liquid to delay the rice cooker switching from cook to warm.

1. 1. Enjoy now or once the flavors have had time to intermingle.

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