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Episode 20 fresh for you to peep, plus recipes
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Manage episode 151561589 series 1031655
Treść dostarczona przez Gil Can Run Show. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Gil Can Run Show lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
So there it is! 20 episodes. I get a little off the tracks, I get interrupted and had to edit, and we end up talking gun control. Because I’m pissed dammit! But we also talk about running, and how I did this week. I even ran today! We talk some entertainment, and I had an idea for when I finally get my ass down to Southern Italy, which is where I want to be. We also talk potatoes and ketchup. Recipes to follow. Also, who out there knew I could juggle? So check it out!
Here’s the ketchup recipe, and you can do what you want to do to make it your own:
- 2 tablespoons olive oil
- 1 medium onion, chopped medium
- 1 clove garlic, minced
- 1 28-oz can tomato purée
- 1/4 cup packed dark brown sugar
- 1/4 cup packed light brown sugar
- 1/4 cup cider vinegar
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground mustard
- 1/8 teaspoon ground cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne pepper
- Heat oil in a medium saucepan over medium heat until shimmering. Add in the onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add in the garlic and stir until fragrant, about 30 seconds. Add the tomato purée, brown sugar, vinegar, tomato paste, salt, mustard, cloves, allspice, and cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.
- Place ketchup in the jar of a blender and purée until completely smooth.
- Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in the strainer and, using a spatula, force through all of the ketchup.
- Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in the refrigerator for 3 weeks up to a month.
The Potatoes are even easier!
- 2 potatoes
- salt
1. Peel and julienne potatoes
2. Bring water to boil, add salt
3. Boil potatoes for 2-3 minutes
4. Drain potatoes and lay out on baking sheet, place in freezer until frozen
5. Bring your frying oil of choice to temperature, and deep or pan fry as you prefer until golden brown.
Totally simple! Make sure to enjoy these fine treats together!
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