Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
Introduction
00:00 • 4min
The Helman's Corporaation, H Ha, Ha.
03:35 • 2min
The Temp of a Pig in a Coal Fire
05:37 • 4min
The Cook Book Is Out, You Know?
09:53 • 2min
The Apprentice, the Apprentice
11:25 • 2min
The Whole Wheat Bread Flour
13:06 • 3min
How to Cook Meat by Chris Lesenger and John Willoughby
16:05 • 2min
What Is This Piece of Flesh?
17:40 • 2min
Can You Translate a Dessert Book From a Restaurant?
19:18 • 2min
Cucina Frescai, the Viana La Place
21:19 • 2min
Oysters of Lachmaria Cura
22:53 • 3min
The Highest Culinary Liar
26:08 • 2min
You Don't Trust a Man Who Claims to Have Chateau Brian's Recipe for Chateau Brian?
27:58 • 2min
The Oxford Companion to Fish
29:48 • 2min
The Great Canadian Cheeses
31:39 • 3min
The Italian Liquids
34:34 • 2min
Mango Cult of Ours
36:11 • 5min
How Do You Get Your Recipes to Look Like a Book?
41:10 • 2min
Is There a Definitive Work on the Production of Country Ham?
43:04 • 2min
The Ultimate Guide to Countryham
44:40 • 3min
Do You Have a Conflict Between a Brain Choice and a Heart Choice?
47:49 • 3min
How Many of the Dump Meal Series Do You Have?
51:10 • 5min
Are There Any Books on Chocolate Milk Shakes That Are About Pie?
55:47 • 2min
What Is the Holy Grail of the Satan?
58:04 • 3min