Then I just realized that there hasn't been a thread started about this podcast yet. So...Magoo has a cooking podcast! Those of us who argue with Magoo on a regular basis here also know that he's a pretty dedicated regular in the foodie threads.

Anyhow, here's his podcast and it's pretty darn good! All I can say is, I sure wish I could sound that composed and natural without a script.

Not what I expected at all. You sound like a really nice guy.

No wait, I didn't mean it like that.

You just don't sound like the way you write.

Good session: good menu, great natural narration. You have found your calling, Mr M.

I must quibble over your treatment of the leeks. It is possible to rinse them higher than you do, and if you do, you get a lovely smaller core of slightly green leek under the first bits of tough outer leaves.

To do that you need to do a vertical slice part-way through down to about the last half inch, and then you rinse away, layer by layer. It is boring but worth it. Even after listening to your method, I think I would still do that because I have met leeks that had mud way into the white part, and there are few things worse than biting grit.

But you wanted controversy, didn't you, Mr M?

quote:

---

Originally posted by Michelle:
(No chance you might do a vegan episode at some point, huh? )

---

Here's a recipe from today's Star for Black Bean Soup With Avocado Salsa & Tortilla Chips, from the book La Dolce Vegan! Vegan Livin' Made Easy

http://tinyurl.com/79d4q

quote:

---

I listened to Magoo's podcast today. Quite a shock. I was expecting him to sound like Jim Bachus and be bad-tempered. Instead, I kept picturing him in a thong.

---

Well, he said it in the chicken dinner podcast - not sure if he did in the first one about the Japanese meal he made, but he mentioned to me that she was in that one too.

quote:

---

Originally posted by skdadl:
I kept leaning in to hear anything I could, any sound, any sign at all from Mrs Magoo - I mean, she didn't even clear her throat!

Yes. Let's hear some kibbitzing.

---

I was hoping to hear some heckling:

'Why are you wearing your Spiderman costume?'

quote:

---

'Why are you wearing your Spiderman costume?'

---

quote:

---

You gave me a shout-out!

---

Yup! For those who'll never hear it, Michelle hooked me up with this gig.

quote:

---

No chance you might do a vegan episode at some point, huh?

---

There's a chance. But I'm really just taping myself cooking dinner, so I'll need to crave a vegan dinner first.

quote:

---

You get a much, much better deal if you buy them in those little plastic cases.

---

I have one now. But over the holidays I wanted to make that potato recipe for guests, and all I could find was the little envelope, at an Italian groceteria. I find the little plastic box brand is better, too.

quote:

---

You just don't sound like the way you write.

---

Hehe. I guess I never write about how I'm trussing a chicken or washing my hands.

quote:

---

To do that you need to do a vertical slice part-way through down to about the last half inch, and then you rinse away, layer by layer.

---

Ya, if I were making leek soup I'd do that for sure. But for this recipe, I like the leek slices to stand on end, and if you slice into the rings they just fall apart.

quote:

---

But you wanted controversy, didn't you, Mr M?

---

Boy howdy! I told people how to make gravy, didn't I? That's like telling people how to pray, or cure hiccups.

quote:

---

If she's there, I'll bet it would be fun to hear a bit of banter once in a while.

---

I'll see what she thinks of the idea. Are you sure, though? Because the banter could take over until you're left with 45 minutes of dickering and a ham sandwich, half made.

quote:

---

I assumed she was nowhere around. Many cooks are the "artiste" type who work best on their own

---

No, she's there all right, as is Ernest sometimes. We feed him before I begin so he doesn't caterwaul. Mrs. M. hands me paper towels, writes things on paper for me ("Stop saying '...and now we'll just...' so much") grabs things I could need, and points to labels and such to remind me to say "get the 14 oz can" or "be sure it's unsweetened" and such.

quote:

---

'What a dull anecdote.'

---

You may yet be treated to the frankness of an old married couple.

quote:

---

Well done Magoo.

---

Thanks! It's a hoot. A little odd at first, but a hoot.

I made a simple salmon tart yesterday - Pharmaprix (aka Shopper's Drug Mart) had the big tins of red salmon for 2,99$ so I bought several, as the tinned type has lots of tiny soft bones that are an excellent source of calcium for people who can't consume cow's milk. No potato, simply because I didn't have any; I made a roux with olive oil and flour and made a sauce to bind the pie mixture with the juice from the tin and a bit of "soya cream" - alas only available in Europe, for some strange reason. I added spinach - fresh, stems and spines removed, washed and cooked in their own water, then squeezed dry (put the spinach juices in soup so as not to waste the vitamins) and some parsley, and garlic obviously. I didn't add chopped red onion - was in a bit of a hurry as I had been making bread and didn't want to leave the oven on for too long, nor turn it off and on again) - but it would be a good addition too.

I do add one egg to bind the filling mixture together, but it isn't quiche-like.

Obviously you can do tarts and pies with fresh salmon, and add some smoked salmon for a special treat for you and your cats.

(Anne Cameron's homemade canned salmon would be even better)

For example, I don't imagine many Babblers would refuse a feast of crab legs and spiced potatoes (forgive me Magoo, I can't remember the specifics but they were delicious) that we were treated to last time. This followed a tray of 5 unique cheeses, olives, and aged smoked bacon.

I believe the expression is hovered. As in "I hovered over the appetizer tray like a.....".

quote:

---

Originally posted by lagatta:
You can make one yourself - good for the soul.

---

quote:

---

forgive me Magoo, I can't remember the specifics but they were delicious

---

Shameless plug: those would be the saffron glazed potatoes from Sizzle #2. And ya, they were good, weren't they? And oh, the crab.

Tommy and Mrs. Tommy were the across-the-hall neighbours of myself and Mrs. M. for several years until we abandoned them and moved (snif, snif). You could easily touch both of our doors at once.

The funny thing was, I was a babbler for about half a year, conversing online with Tommy, before we figured this out. Small world, eh?

quote:

---

Originally posted by Michelle:
Kinky! Gee, you could be the first cooking/fetish podcast.

---

And you know how PC language of one kind can sometimes run into PC language of another, and how we, any of us, can all end up entangled with one another when we didn't want to be? Or something like that?

In a similar, but perhaps less-disturbing vein, was Phil Hartman's "Cooking with the Anal Retentive Chef"

[ open on the Anal Retentive Chef's tidy kitchen ]

Gene: Hello! And welcome to "The Anal Retentive Chef"! I'm Gene. Today, we're going to be making Pepper Steak. Now, you're going to need: one large bell pepper, three onions, exactly two inches in diameter, and 17 1/3 ounces of lean beef cut into 43 pieces. Okay, let's get started. Now, I've already cut up my bell pepper. Look at this. [ holds up bowl ] Isn't this nice? See how all the pieces are the same size? People try to tell you that the secret to Pepper Steak is the seasoning - but we know differently, don't we? Uh-huh. It's getting all the pieces the same size. And that's what I've done here. Beauti.. uh-oh! [ pulls out piece of pepper ] This one's a little bigger than the rest, so we'll just discard that one.. [ pulls out another piece ] And I don't think this little wrinkly one belongs in here.. [ pulls out another ] And this.. well, I just don't like the look of that one at all. Alright.. as a matter of fact, why don't we just start over and throw this out? [ places bowl on counter ]

And how do we throw things out? Okay. We take our paper towel, two pieces, unbroken, lay it out neatly, dump the refuse inside, arranged neatly.. [ assembles the garbage ] ..let's take these little nasties we separated earlier, put that back.. fold over carefully, making sure the corners are square.. and.. we take a piece of aluminum foil, and we place our refuse onto the foil, and fold over very carefully - this way, it won't leak onto the other garbage. Aluminum foil is such a miracle product! It's really an extraordinary product. Alright, and then we take a brown, paper sandwich bag.. [ opens bag ] ..place the refuse inside.. [ drops it in ] ..and.. oh no, this bag is torn.. [ looks around ] Well.. no, that's alright. We'll just fold over, and no will see. We'll fold it over twice to be careful.. then we get our tape. [ grabs tape, which is naturally covered in a cozy ] And, we tape it shut - be very careful to center the tape on the bag. I like to keep my tape dispenser right here on the counter. There we go! [ holds up bag ] All ready for the trash. Now that's some garbage you can live with! [ laughs ] Alright, I noticed some of you were admiring my tape dispenser cozy. Isn't that pretty? I made it myself, out of toothpicks, felt, plain old buckroom, a couple of pearl buttons sand some eyelets. Now, isn't that better than looking at an old tape dispenser? I think so! Alright. Let's set this over here. [ places tape dispenser onto the counter next to the sink, behind him ]

Okay, where were we? We were going to dice the bell pepper. But.. oh.. [ thinking ] ..so, we're going to need our chopping block.. [ pulls it out ] But we can't put that down, because there's some water there from the bell pepper, so let's clean that up. As a matter of fact, this stovetop could use a lick and a promise while we're at it! So, how do we clean? We take our bucket.. but, first, let's remove the food products, because we don't want to get any caustic substances onthe food, of course. [ places food products on the counter next to the sink, behind him ] Place these neatly in the background - this floor will be cleaned later. Okay, so we're ready to clean. [ pulls up mop bucket ] We've got our glove, to protect us - we don't want to ruin our manicure. And we've got a clean white cloth, and abrasive cleanser - none of that non-abrasive cleanser for us, it's good old-fashioned cleanser. That'll get us started, I think I'll clean these cabinets while I'm at it. And, oh! Look at this. [ points to the stove ] Aluminum foil is filthy! I'm going to have to replace that. So, we might as well pull that up right now. [ closing music pots up ] I don't when I cleaned that up last, I'd hate to think.. And, God knows what those mopboards look like. But! We start at the top, and clean down, so as not to drip..