In this episode of Stella Cast, we catch up with SC community member extraordinaire, Mucho Bocho!
Mucho is always working on something new, and I love picking his brain to see what he's up to. In this episode we talk about:
- His coppa post and the money muslce.
- Mucho's version of Caldo Verde, a portugesse stew. Click here for a classic example.
- The long pepper and it's possible uses.
- Char Siu.
- And the bahn mi sandwich.
Win a Stella Culinary T-Shirt!
In this episode I was talking with Mucho about doing a fun contest for the listeners; something of a collective research project if you will. So here's how to play along:
I want you to make garlic confit, and I'm not going to tell you how to do it (it's very easy, just do a little Google-fu on your end and you should be good to go). Mucho said he may write a post on it, but the guy is busy and has a life to live.
Now once you make the garlic confit, I want you to post it in the comment section below or to Facebook. Tell us how you made the garlic confit, and what you used it for. Bonus points if you incorporate your garlic confit into a dish we discussed in this episode of Stella Cast! Be creative, and take pictures.
If you submit your post via Facebook, make sure you tag me and put a link back to this page (and again, post pictures). I'll leave the competition open for a week or so, and then randomly choose somebody to receive a free Stella Culinary T-Shirt of their choice.
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The Stella Cast, hosted by Chef Jacob Burton, is a conversational podcast about food, cooking, and anything interesting happening within the culinary universe. Interviews with chefs, culinarians, and taste makers are also featured. You can view and listen to all episodes by visiting the Stella Cast Podcast Index.