Episodes of the show before #31 are available here
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Warning: This is a mostly Joel free show where I let you listen to my tastes in anime music. It is very long, but I figured those of you making long drives over Thanksgiving would like something to listen to in the interim. Hopefully the volume doesn’t jump around too much.
I hope you like it (you won’t)! If that’s not the case, take heart! Saturday we return to the normal format with the dreaded Koi Kaze.
EDIT: Also, Joel and I recently did a podcast with Paul Chapman (aka Gokiburi Chachacha, aka The Almighty Gooberzilla) AND Daryl Surat (aka, biggest jerk on the interwubs) about Arnold Schwartzennger’s oft forgotten classic: Commando.
Hopefully that will assuage your grief after listening to me for 80 minutes.
EDIT2: YAM RISOTTO!
I nearly forgot. Thanks to Mozesh for reminding me.
6 large size yams
8 cups unsalted chicken stock
2 tbsp butter, melted
1 clove garlic, minced
1 bunch collard greens (or kale)
1 onion2 cups Arborio or Carnaroli rice
4 ounces mozzarella
1 ounce aged Asiago cheese
Freshly ground pepper
Lots of crazy people have thoughts that you can magically put Yams in the oven and bake them soft. I would suggest that you either cook them in the microwave or boil them on the stove. When they’re nice and done put ’em all in the blender and slowly add chicken stock until you’ve got a nice, creamy consistency. Transfer the puree to a small saucepan and heat it slowly. When it is hot, whisk in the butter and set aside. Keep warm.
In a medium saute pan do what you do when you sautee (garlic and oil!) and start lumping in your colalrd greens, which you should have rinsed and tore up. Cook until they’re so green that you feel your eyes might be removed from your sockets merely by looking at them. Keep warm.
In a saucepan, heat the remaining stock until it is steaming but not boiling. Keep hot.
In another saucepan, heat heat yet more oil. Add your onion (well chopped!) and cook until they’re nice and ready. Add the rice, stirring vigorously (avoid burning!) , and cook until it begins to turn a milky white, about 5 minutes. Now start slowly adding your stock to the mixture, a cup at a time, waiting until it’s all absorbed by the rice until you add more. In 15 minutes or so your rice will be soft as a baby’s bottom. This is all you need.
Next add the yam puree, stirring until it has coated all of the rice. Add the collard greens and the mozzarella. Stir until the cheese has melted. Divide the risotto among individual bowls or plates, and top each one with grated Asiago and a little freshly ground pepper. Serve immediately, because if you don’t then it’s just not risotto!
The finished product
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