This time around, Chef Alessandro from KL’s latest Italian Resto-Lounge Il Primo arrives in the pod to talk about all things Italian love — pizzas — by first dismissing the stereotype that all Italian chefs know how to make pizzas.
We also talk on about the origins of the Pizza Margherita, the differences between a traditional stone oven and conventional oven, the strict Italian standards of pizza-making, and the ingredients to making the perfect sauce and base.
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Filed under italian food Pizza
For this pre-Chinese New Year episode, John Lim and Richard Augustin invite Nadge from nadge.org (The Nusantara Academy of Development, Geocultures and Ethnolinguistics) to talk about the history, origins, and stories surrounding the festival’s most popular dish in Malaysia: Yee Sang.
Our discussion sees how the frugal Yee Sang dish originated from the teochews about 1,500 years ago, to how it has evolved into the modern dish it is today. We also talk about the first anecdotal evidence of Yee Sang’s popularity in Malaysia when our first Prime Minister Tunku Abdul Rahman had it during 1957, and where the likely birthplace for Yee Sang is in Malaysia.
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Filed under Chinese New Year Yee Sang
John Lim and Richard Augustin return with this week’s exploration of food with special guest Denis Rawlins from Jarrod & Rawlins, where the best sausages in KL can be found. In the show, we talk about:
1) The origins of the sausage, which goes back to 5,000 BC.
2) Why an English Banger sausage is called a Banger.
3) What blood sausages are.
4) Why natural sausage casings are the best
5) Grilled vs boiled — what’s the best way to cook ‘em
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Filed under sausages mash bangers jarrod & rawlins
John Lim and Richard Augustin talk to Grand Chef Yukichi Matsubara, the man behind The Loaf, which some say is the best bakery in the KL, PJ, and even in Langkawi. In this episode, we ask Chef about how he ended up in this line of cooking, considering that Japan is not particularly well-known for its breads, as well as how he has incorporated Asian and French influences into his bread creations.
Richard also talks about his DIY bread-proofing method involving a car, and we also talk about the Chef’s favourite creation, including the Magazine Croissant, which was made to look like a magazine.
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Filed under bread the loaf iron chef yukichi matsubara
This time around, the OmNomCrew talk about Richard’s favourite dish: The home-made hamburger, including how to make the perfect beef patty, sourcing the right kind of meat, and getting the consistency of the patty just right. Besides that, Richard divulges about his ideal burger bun, relish and condiments to make the complete hamburger.
We also talk about the history of the humble hamburger, which originates from Genghis Khan’s Mongol hordes, and how the first hamburger came to be served in Louis’ Lunch in Conneticut, US in 1900.
For more information and factoids of the hamburger, visit our Facebook page here.
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John Lim & Richard Augustin talk to Kevin Peterson from Bettr.com.my, who underwent a month-long gluten-free diet. Why? Well, why not? You get a flatter tummy, less farty, and crap better. It may be the first time in BFM Radio’s history that the word ‘poop’ was used in the proper context.
We also ask Kevin on what the difference is between going gluten-free and carbo-free, the difficulties of finding a gluten-free diet in Malaysia, and other kinds of diets, including the Detox diet and the infamous Atkins Diet.
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So what do you do with all those Christmas leftovers? John Lim asks the man with the pan Richard Augustin on how you could repurpose leftover turkey, mash potatoes, cake, and bread into something more than passably edible — some would even call it comfort food.
Among the ideas discussed are:
1) Richard’s KFC/Roast Chicken/Turkey Mango Salad.
2) Curries, stews and casseroles
3) Corned beef-Mash Potato pan fried patties.
4) Bread & Butter pudding
5) Trifle and Rum Balls.
The recipes for the Turkey Casserole and Mango Salad can be found on our Facebook page athttp://facebook.com/pages/OmNomCast/144690758888120
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Filed under Christmas
Dec 15th, 2010 by omnomcast
Richard Augustin puts on the apron and makes a massive turkey meal for the OmNomCrew and Friends — but there were several lessons in it for all of us (excluding the lesson of wearing looser pants, a fact most of us learned a little too late), On this show, we talk about:
1) Choosing the right turkey, making the marinade, and learning the secret of making the perfect roast turkey without drying out the bird.
2) Making mash potatoes that don’t come out of the box
3) A quick note on side dishes: pigs in a blanket and Nutella cupcakes.
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Filed under christmas turkey thanksgiving
