Eat | Drink | Cheap Episode 04 – Eggs

Good morning sunshine! Simon and Shawn discuss the humble egg, star of breakfast buffets, pastries and carbonara. 

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Candance and Jess Judge a Book By It’s Cover @ https://podcasts.apple.com/ca/podcast/candace-and-jess-judge-a-book-by-its-cover/id1435982288

Oyakodon Donburi @ https://www.globalkitchenjapan.com/collections/oyakodon-donburi

All Day Breakfast Cafe @ https://www.instagram.com/alldaybreakfastcafe/?hl=en

Les Stroud’s  Wild Harvest @ https://wildharvestfilms.com/

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Fresh Pasta

I’ve been making fresh pasta on and off for about two years now. It’s been a long, steep learning curve with a lot of lumpy, feathery or overly-elastic balls of dough destined for the trash bin. Many weekends I would despair that the process is too arcane to be learned from a book and that the tactile magic required to make it like some Piedmontese nona would require a bankrupting trip to the motherland, or at the very least a couple of weeks worth of classes.

But I kept at it, spurred on by the near-pornographic descriptions of fresh pasta making and eating found in audiobooks like Bill Buford’s Heat and Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture by Matt Goulding. Little by little I got better, mostly by scaling back my efforts to just the simplest recipes and easiest shapes and focusing on my technique, checking at every stage to make sure the texture of my dough matched the descriptions I would read in The Pasta Bible or the fantastic Cooking By Hand by Paul Bertolli.

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