Josh Cary and Chef Tom Jackson talk about the history of the American, not Italian, classic Spaghetti, and Meatballs, and Chef Tom cooks up some from scratch Italian meatballs with marinara sauce.
Josh Cary and Chef Tom Jackson cook up some Chèvre Stuffed Portobellos inspired by the 2007 animated classic Ratatouille and talk about the Limburger Cheese War.
Josh Cary and Chef Tom Jackson talk about one of their favorite food films, the classic 1985 Japanese film Tampopo and then cook up some ramen noodles with a smoke roasted whole chicken.
Josh Cary and Chef Tom Jackson begin a new podcast series where they visit their favorite films about food for a little inspiration. First up is the 2014 film Chef and Chef Roy Choi’s wonderful Mojo Pork Cubanos he developed for the film.
Josh Cary and Chef Tom Jackson talk about the role that immigrants play in the development of local cuisines, and how Lebanese immigrants to Mexico are responsible for the wonderful Tacos al Pastor. And Chef Tom cooks up some Tacos al Pastor on the Kamado Joe Classic II with the Joetisserie attachment.
Josh Cary and Chef Tom Jackson discuss the history of flour milling and the great Oliver Evans automatic flour mill. Plus, Chef Tom bakes up his famous Federal Poundcake recipe on the Kamado Joe Classic II.
Josh Cary and Chef Tom Jackson break down the history of bread from primitive Stone Age creations to the invention of sourdough starter and Chef Tom cooks up an Italian biga boule.
Josh Cary and Chef Tom Jackson talk about the 1904 Saint Louis World’s Fair and why it is the center of so many food creation myths and Tom cooks up a delicious Beer Can Bacon Burger with beer braised onions and jalapeños.
By
Tom Jackson
