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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
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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

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Get ready to nerd out with your favourite podcast hosts in this Food for Thought episode! Erin explores a study showing that early humans were eating carbs before their teeth were able to chew them. What impact did the food early humans ate have on the teeth we have today?

The carbohydrates (grains) available at the time required a lot of chewing, which means these early humans recognized this as a high-energy food source, despite not having teeth to properly chew them. The study shows it actually took about 700,000 more years before the size and shape of human teeth were actually suited to eating this food. Cool, right?

Erin, with her background in science, helps tell the story of this research by explaining evolution. Then she goes down a bit of a rabbit hole about wisdom teeth and changes we see in present day humans and our teeth and jaws today.

Learn more in the studies Erin has referenced in this episode:

How Human Diet Influenced Evolutionary Changes in our Teeth

Why we Have so Many Problems with our Wisdom Teeth

Wisdom Teeth and Genetics: Why Some People do not Have Wisdom Teeth

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

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In this episode Erin takes a familiar packet of dry ramen noodles and elevates it with a simple broth made with inexpensive items you probably already have in your pantry.

We enjoy a simple bowl of noodles as much as the next person, and you cannot argue there are days when this cheap simple dish is about all we can manage. But, by using a few common pantry items -- peanut butter, coconut milk, miso paste -- you can kick it up to a new level of flavour.

Erin also made up some toppings, including a fantastic marinated chicken breast and a perfect jammy boiled egg. She'll help us plan this out to make some things ahead (including the broth) and have them ready to top off those noodles in no time.

Get the recipe! Ramen with Peanut Butter, Miso and Coconut Milk Broth

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

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This week on the podcast, Heather discovers one of the best cookies we've ever eaten. That's not an exaggeration. Let's get into it.

These Chocolate Mascarpone Coffee Cookies are so easy to bake - measure all your cookie dough ingredients in one bowl with a kitchen scale and stir with a wooden spoon. You then just chill, scoop and bake. Easy peasy. The unique ingredient (in our experience) is mascarpone cheese in the cookie dough.

The filling is the key here - mascarpone cheese, butter, powdered sugar, vanilla and espresso powder makes this the most delicious frosting ever put between two chocolate cookies. So. Damn. Good.

Have we adequately expressed how much we love these cookies yet?

We also get into a discussion about natural vs Dutch processed cocoa powder, because the recipe specifically says to use natural cocoa NOT Dutch processed. It's a whole thing and we do try to sort it out. But at the end of the day, we believe you can use whichever cocoa powder you've got on hand. You just cannot fail with these cookies.

Get the recipe! Chocolate Mascarpone Coffee Cookies

Three Kitchens Podcast - a home cooking show
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This episode is dedicated to the art of baking beautiful pies and tarts, just in time for the holidays! We welcome Laura Klynstra, author of The Homemade Pie Cookbook, to share tips and ideas for kicking our baking game up a notch.

We get straight into asking Laura all our many questions about achieving the perfect base for our holiday desserts. Whether you love to use butter, shortening, or even lard, the important thing is to leave your fat a little chunky to create those flaky layers in your pie crust.

If you prefer a rustic look and feel, a galette might be more your style. Hot tip: bake it in a cast iron skillet to avoid the mess if the filling leaks out of the pastry.

When it comes to decorating the top of your pies and tarts, prepare your toppings in advance but wait to finish it off just before you serve it. Try adding cookies, fruit, caramel sauce or piped whipped cream to design your beautiful creations.

We made Laura's recipe for a Raspberry Linzer Tart. This delicious dessert is based on a Linzer cookie, and is a beautiful tart to serve this holiday season.

Get the Raspberry Linzer Tart recipe.

Find Laura's book here: The Homemade Pie Cookbook

Follow Laura on Instagram @spiceandsugartable

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

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This week on Three Kitchens Podcast, we do one of our favourite things: explore an ingredient we've never used before. This time it's the Tamarind fruit. Erin uses it to make four fun recipes:

Tamarind Spiced Muffins - these required a second batch, as the first time around we didn't love them. But you can count on Erin to get back to the kitchen and sort out this recipe. We LOVED them!

Tamarind Chicken Wings - hoo boy, did we love these wings. They're now making a regular appearance at Erin's family wing night. SO. GOOD.

Tamarind & Red Onion Rice - This recipe makes it easy to take your rice side dish to the next level. While you're cooking your rice, create this delicious mixture and combine everything right before you serve it.

Pineapple & Tamarind Mixer - Up your mixed drink game with this sweet & sour mixer that will refresh and delight your tastebuds. Make the components ahead of time from fresh ingredients and keep them in the fridge to stir up this tasty drink in a jiffy. Heather confirms it's fantastic with tequila too.

Get the recipes:

Tamarind Spiced Muffins

Tamarind Chicken Wings

Tamarind & Red Onion Rice

Pineapple & Tamarind Mixer

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.

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