Mantry Podcast Ep. 30 - 5 Remote Restaurants Around The World Worth Travelling To

Mantry Podcast Ep. 30 - 5 Remote Restaurants Around The World Worth Travelling To

Reggie Milligan Co-Founder of Mantry hosts "5 Remote Restaurants Around The World Worth Travelling To" Link To Blog Post: https://goo.gl/iuhx4u Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Berggasthaus Aescher-Wildkirchli // Weissbad, Switzerland 2. Hawk’s Craywfish // Rayne, Louisiana 3. Koks // Faroe Islands, Denmark 4. Fäviken // Järpen, Sweden 5. Doyle’s Seafood // Dingle, Ireland Photo: Bon Appetite

Mantry Podcast Ep. 29 - Avoid These 4 Common Pasta Mistakes

Reggie Milligan Co-Founder of Mantry hosts "Avoid These 4 Common Pasta Mistakes" Link To Blog Post: https://goo.gl/dXpFgo Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Using Cold Sauce Nothing will suck the heat out of your dinner faster than adding cold sauce out of the fridge to limp noodles in the bottom of the pot. As the water boils, gently heat the sauce, adding hot to hot will ensure your dinner is warm until the last bite. 2. DO Add The Pasta To The Sauce (Not Vice Versa) Pasta is one of the only dishes where people tend to blindly add the main event to the sauce. Could you imagine squirting out a huge mound of HP Sauce and dropping a whole steak in it? Sauce to pasta ratio is important, by adding the pasta to the sauce you’ll find the right balance. 3. Letting The Pasta Water Go Down The Drain Reserve a couple tablespoons of pasta water and add it to the sauce, it’s full of starch and will help the sauce coat the noodles and give it a nice shine. 4. Finish Pasta In A Pan Pasta boiled and sauce warm? This is where good pasta becomes great. Add the pasta to the sauce, a couple spoons of pasta water, some herbs and a grate of cheese and toss over heat to bring it all together. This final step takes 1 minute and will take you from basic to Batali.

Mantry Podcast Ep. 28 -3 Easy Tips For Perfect Mashed Potatoes

Reggie Milligan Co-Founder of Mantry hosts "3 Easy Tips For Perfect Mashed Potatoes" Link To Blog Post: https://goo.gl/vhtLPN Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Salt Bake Potatoes For The Perfect Mash The French call it “Pomme Puree” and the secret to velvety mashed potatoes is to bake your spuds on a layer of salt. It draws out the moisture and leaves the inside light and fluffy so they can absorb more butter, cream and good stuff. 2. Rice Rice Baby A simple potato ricer will help you create the creamiest mash the quickest. 3. Infuse Cream Fat is the best vessel for flavor. Simply toss in a handful of woody herbs like rosemary or thyme and half a garlic head when heating the cream to add to the mash.

Mantry Podcast Ep. 27 - 12 Handy Thanksgiving Hacks

Reggie Milligan Co-Founder of Mantry hosts "12 Handy Thanksgiving Hacks" Link To Blog Post: https://goo.gl/ShkkLA Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. The Tinfoil DIY Roasting Rack 2. Grate Frozen Butter Directly Into Pie Dough 3. Rice = Easy Pie Weights 4. Rolling Pin Replacement 5. Super-Fast Potato Peeling 7. Keep Mashed Potatoes Warm in a Slow Cooker. 8. Use The Cooler To Free Up Fridge Space 9. Small Crowd? Cook Turkey Parts Separately. “Cook the turkey breast and leg meat separately. They cook at different rates, so this avoids overcooking/undercooking one part.’ -Chef Michael White 10. The Carve “When carving your turkey, remove each breast and slice crosswise into thick slices (about ½-inch slices), then both legs, then the wings.” -Bobby Flay 11. Use Oven-Dried, Not Stale, Bread for Better Stuffing 12. Get A Meat Thermometer “Invest in a meat thermometer! It’s $25 and will not only improve your Thanksgiving turkey but will improve your roast beef, lamb and more throughout the year. Make sure you get one with an alarm. In order to have the perfect turkey and or roast the temp alarm will insure the right temperature without worrying about timing per pound.” -Bryan Voltaggio Photo: Saveur

Mantry Podcast Ep. 26 - 6 Tips for the Best Sandwich of Your Life

Reggie Milligan Co-Founder of Mantry hosts "6 Tips for the Best Sandwich of Your Life" Link To Blog Post: https://goo.gl/kQTnNP Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Start With Bread Delicious Enough To Eat Plain Much like the standby advice “only cook with wine you would drink” a good marker for the bread you use is “would you eat it straight up with nothing on it?”. 2. Layer Like A Burger Think about building the sandwich they way you would build a burger. As you bite through, the toppings set the stage before you get to the main event of the patty. The first layers are about crispness, then maybe some creaminess with cheese and then the unctuous final protein layer. 3. Focus On The Spread Pay attention to this underrated tip from Chef Roy Choi: “To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that’s a sandwich!” -Roy Choi, Kogi BBQ + The Line Hotel 4. Friction Is Your Friend If you ever bite into a sandwich and it immediately falls apart, things are too slippery. Ingredients like tomatoes and cucumbers shouldn’t be stacked on each other, always alternate with rougher ingredients like lettuce or sliced onions in between. Tomato on tomato will scoot out the side, but tomato, arugula, tomato will lock in. 5. Sweeten Things Up We love this tip from Tyler Kord of №7 Sub “When you’re working with roast pork or short ribs or other savory things, that little balance of sweetness is what makes a dope sandwich,” . A little bit of jam or honey can take a sandwich to the next level, especially to balance spicy elements. Bacon, Jelly & Brie Sandwich | Craft Beer Belly Mantry Ingredients Broadbent’s Peppered Bacon Anarchy In A Jar Spiced Beer Jelly Sliced Apple Brie Crusty Bread Directions 1) Crisp up Broadbent’s Bacon in a skillet 2) Smear Anarchy in a Jar Spicy Beer Jelly on bottom piece of bread and layer in brie, bacon, apple & arugula 3) Use a little extra bacon fat to grill the sandwich just until the brie gets gooey Serve with an ice cold brew Mantry Tip: Start bacon in a cold pan to help render the fat. 6. Season Between Layers The biggest mistake you can make is not seasoning your sandwich but it’s also important to season layers appropriately. Tomatoes and vegetables should always get a sprinkle good salt, as well as a crack of pepper and salt on your mayo or base spread. Photo: Snixy Kitchen