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In this episode of the Three Kitchens podcast, Heather shares the bizarre and tragic story of the Great Boston Molasses Flood of 1919. She and Erin discuss the events leading up to the disaster, the mechanics of the flood, eyewitness accounts, and the aftermath, including the legal repercussions and changes in safety regulations. The conversation is filled with humour and insights into the historical significance of this unusual event.

Sources:

Last Podcast on the Left, episode 642: The Great Molasses Flood of 1919 Part 1 - Killer Condiments

Wikipedia - Great Molasses Flood

Three Kitchens Podcast - a home cooking show
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In this episode Heather tries an alternative to oatmeal -- a hot farro breakfast pudding with cardamom and dates. It's warm and sweet and just hits the spot, especially on a cold winter morning. Thanks for joining us for this episode of Three Kitchens Podcast!

Originating in the Middle East, farro is an ancient grain has long been a staple of Mediterranean dishes. Its mild flavour and chewy texture provide an alternative for other grains like rice or barley in soups and stews. In this case, we're thinking of it like a substitute for oats for breakfast. It's cooked in almond milk (or you can sub milk of your choice) with sweet dates and flavoured with vanilla and cardamom. We enjoyed this sprinkled with a little crunchy granola.

Heather paired this with a homemade cup of spiced chai. It would also be perfectly paired with a latte or other hot beverage of your choice.

Make a big pot of farro pudding in advance and warm it up for breakfast with a variety of toppings, like granola, nuts or yogurt for everyone to customize their bowl.

Get the recipe: Farrow Breakfast Pudding with Dates and Cardamom

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

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In this episode we explore the challenges of cooking with tofu as a meat alternative when Erin tries to make tofu "meatballs." We discuss various recipes, cooking techniques, and the importance of flavour and texture.

These tofu meatballs are baked, which does make the process super simple, but Erin ran into trouble with the lemongrass curry. The recipe said to blend the ingredients into a paste, and let's just say that lemongrass didn't blend well!

But the flavour was great and we have thoughts for improving our experience with this recipe. Join us on the socials and let us know your lemongrass tips and tricks!

There is no recipe to share this week, because Erin found this one needed some work. We don't ever share a recipe we wouldn't want to make again ourselves.

Chapters

12:38 Exploring Meat Alternatives: Tofu Meatballs
14:57 Cooking Techniques and Ingredient Challenges
16:31 Flavour vs. Texture: The Lemongrass Dilemma
18:44 Feedback and Adjustments: Learning from Experience
21:14 Final Thoughts and Future Experiments

Three Kitchens Podcast - a home cooking show
Check out our website where you can listen to all of our episodes and find recipes on our blog: www.threekitchenspodcast.com

You can support the show with a small donation at Buy Me A Coffee.

Want to be a guest? We want to hear from you!

Join us on our socials!
Instagram @three_kitchens_podcast
Facebook @threekitchenspodcast
YouTube @threekitchenspodcast
TikTok @threekitchenspodcast

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