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1. Mantry Podcast Ep. 2 - 9 Clever Cooking Tips You Learn While Working In Restaurants

Mantry Podcast Ep. 2 - 9 Clever Cooking Tips You Learn While Working In Restaurants

Reggie Milligan Co-Founder of Mantry hosts 9 Clever Cooking Tips You Learn While Working In Restaurants. Link To Blog Post: https://medium.com/@mantry/17-clever-cooking-tips-you-learn-while-working-in-restaurants-9cb719bb2be5 Show Notes: 1. Sizzle Platter Broil anything and everything from steak and oysters gratin to asparagus and peaches dusted with brown sugar. The sizzle platter is cheap, easier to handle than a clumsy baking sheet and can double as a trendy serving plate that keeps food warm for longer. 2. Strain Stock Through Fresh Herbs Throw a handful of fresh herbs like rosemary, thyme or parsley in your strainer when you pour the stock through, it adds so much freshness in seconds. 3. The “Herb” Clap Before adding herbs like basil or mint, clap them in your hands to release the essential oils. Don’t believe it will make a difference? Take a whiff before and after. This works amazing for mojitos. 4. Use A Timer Walk into any professional kitchen and you’ll see digital timers everywhere. Cooking involves multitasking and forgetting to pull the pasta out of the water or the fish out of the oven is easy to do. Get your hands on a couple Taylor Timers. There’s a myth that great cooking relies on “feel”, it mostly relies on precision, timers are precise. 5. Crack An Egg On A Flat Service Cracking on the side of the bowl drives pieces of shell into the egg and can pierce the yolk. Next, you can move onto the double crack. 6. Hot Foods Hot Plates, Cold Food Cold Plates Nothing will suck the heat out of your dinner like putting hot food on room temperature plates. Just throw your plates or bowls in an oven at 250 degrees for 3 minutes. This is especially important for soup and serving platters, think the Thanksgiving turkey or this side of Ghee Roast Carrots. Same goes for cold dishes, you know when people say “wow that salad is so refreshing!” well that mostly comes from the temperature, plates in the fridge for 10 minutes will make a big difference especially in summer. Don’t forget ice cream in frozen bowls! 7. Dry With Paper Towel Before Searing When searing a steak, scallop or any protein, pat the outside dry with paper towel to ensure the crispiest sear possible. Moisture causes a “mini steam” that inhibits the “Maillard reaction”, french for caramelization. 8. Use Grapeseed Oil To Sear Grapeseed oil has a really high smoke point and imparts no flavor which makes it ideal to get the perfect sear. Olive oil or butter will burn up before you get the pan hot enough to develop a deep brown colour. 9. Your Pantry Is Like Your Closet For Food Think of your pantry as a closet for food. A nice bottle of maple syrup and a pancake mix? Boom you’re ready for a spontaneous breakfast. Some good pasta and a decent red sauce? You can feed the crew well in 15 minutes. A couple decent items go a long way and allow you to adapt to any situation, especially say, if someone’s parents come over.

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2. Mantry Podcast Ep. 27 - 12 Handy Thanksgiving Hacks

Mantry Podcast Ep. 27 - 12 Handy Thanksgiving Hacks

Reggie Milligan Co-Founder of Mantry hosts "12 Handy Thanksgiving Hacks" Link To Blog Post: https://goo.gl/ShkkLA Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. The Tinfoil DIY Roasting Rack 2. Grate Frozen Butter Directly Into Pie Dough 3. Rice = Easy Pie Weights 4. Rolling Pin Replacement 5. Super-Fast Potato Peeling 7. Keep Mashed Potatoes Warm in a Slow Cooker. 8. Use The Cooler To Free Up Fridge Space 9. Small Crowd? Cook Turkey Parts Separately. “Cook the turkey breast and leg meat separately. They cook at different rates, so this avoids overcooking/undercooking one part.’ -Chef Michael White 10. The Carve “When carving your turkey, remove each breast and slice crosswise into thick slices (about ½-inch slices), then both legs, then the wings.” -Bobby Flay 11. Use Oven-Dried, Not Stale, Bread for Better Stuffing 12. Get A Meat Thermometer “Invest in a meat thermometer! It’s $25 and will not only improve your Thanksgiving turkey but will improve your roast beef, lamb and more throughout the year. Make sure you get one with an alarm. In order to have the perfect turkey and or roast the temp alarm will insure the right temperature without worrying about timing per pound.” -Bryan Voltaggio Photo: Saveur

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3. 2 Minutes- Start To Cook — Simply And Effectively :: Part 4

2 Minutes- Start To Cook — Simply And Effectively :: Part 4

“No one is born a great cook, one learns by doing.” — Julia Child Blog Post: https://medium.com/@mantry/2-minutes-start-to-cook-simply-and-effectively-part-4-2bb06f4ef465#.y7dhv245d

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4. Mantry Podcast Ep. 12 - 5 Tips For Stress-Free Dinner Party Ambience

Mantry Podcast Ep. 12 - 5 Tips For Stress-Free Dinner Party Ambience

Reggie Milligan Co-Founder of Mantry hosts "5 Tips For Stress-Free Dinner Party Ambience" Link To Blog Post: https://medium.com/@mantry/the-mantry-guide-to-kickass-dinner-party-ambience-4cd9ed97958e Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 5 Tips For Stress-Free Dinner Party Ambience 1. The Free-ist Most Incredible Ambience Golden hour works for photos and it works for entertaining. Google What Time Is Sunset? Aim to sit down an hour before that time. 2. Get Lit After sunsets, candles are the cheapest mood setter in the game, just buy a pile from the dollar store and scatter them around. Everyone will subconsciously thank you because everyone looks better in candlelight. 3. Draw On Your Tablecloth Ask your butcher for a couple big sheets of industrial butcher paper. When you lay out cured meats, jams, cheeses ect. grab a sharpie and label what each item is directly on the paper. It takes one minute, it shows you care and people will actually know what they’re eating. 4. Consider A Boil Steaming shellfish dumped onto newspaper with chilled beer is pretty much an entertaining walk off shot. Clam bakes, crawfish boils, oyster roasts and lobster steams are no frills, fun and easy. 5. Bug Off Nothing kills the vibe like a couple mosquitos buzzing the table. Simple precautionary measures will go a long way. Go for the timeless classic, the mosquito coil or here’s a great list. Photo: @athomeinlove

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5. Mantry Podcast Ep. 26 - 6 Tips for the Best Sandwich of Your Life

Mantry Podcast Ep. 26 - 6 Tips for the Best Sandwich of Your Life

Reggie Milligan Co-Founder of Mantry hosts "6 Tips for the Best Sandwich of Your Life" Link To Blog Post: https://goo.gl/kQTnNP Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Start With Bread Delicious Enough To Eat Plain Much like the standby advice “only cook with wine you would drink” a good marker for the bread you use is “would you eat it straight up with nothing on it?”. 2. Layer Like A Burger Think about building the sandwich they way you would build a burger. As you bite through, the toppings set the stage before you get to the main event of the patty. The first layers are about crispness, then maybe some creaminess with cheese and then the unctuous final protein layer. 3. Focus On The Spread Pay attention to this underrated tip from Chef Roy Choi: “To make a great sandwich, spread the mayonnaise from corner to corner on the bread. People rush this step and just do a swoosh down the middle. Every bite should be flavorful. Now that’s a sandwich!” -Roy Choi, Kogi BBQ + The Line Hotel 4. Friction Is Your Friend If you ever bite into a sandwich and it immediately falls apart, things are too slippery. Ingredients like tomatoes and cucumbers shouldn’t be stacked on each other, always alternate with rougher ingredients like lettuce or sliced onions in between. Tomato on tomato will scoot out the side, but tomato, arugula, tomato will lock in. 5. Sweeten Things Up We love this tip from Tyler Kord of №7 Sub “When you’re working with roast pork or short ribs or other savory things, that little balance of sweetness is what makes a dope sandwich,” . A little bit of jam or honey can take a sandwich to the next level, especially to balance spicy elements. Bacon, Jelly & Brie Sandwich | Craft Beer Belly Mantry Ingredients Broadbent’s Peppered Bacon Anarchy In A Jar Spiced Beer Jelly Sliced Apple Brie Crusty Bread Directions 1) Crisp up Broadbent’s Bacon in a skillet 2) Smear Anarchy in a Jar Spicy Beer Jelly on bottom piece of bread and layer in brie, bacon, apple & arugula 3) Use a little extra bacon fat to grill the sandwich just until the brie gets gooey Serve with an ice cold brew Mantry Tip: Start bacon in a cold pan to help render the fat. 6. Season Between Layers The biggest mistake you can make is not seasoning your sandwich but it’s also important to season layers appropriately. Tomatoes and vegetables should always get a sprinkle good salt, as well as a crack of pepper and salt on your mayo or base spread. Photo: Snixy Kitchen

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6. Mantry Podcast Ep. 17 - The 1 Minute Guide To Eating Healthy-ish

Mantry Podcast Ep. 17 - The 1 Minute Guide To Eating Healthy-ish

Reggie Milligan Co-Founder of Mantry hosts "The 1 Minute Guide To Eating Healthy-ish" Link To Blog Post: https://goo.gl/c77Wb7 Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. Focus On Your Food Ever notice that when you plonk down to devour a bowl of ice cream you savor the first bite, black out and then seem to tune back into the final moments as you scrape the bowl looking for one last flavor hit? People are unaware as they eat, which leads to mindless consumption. Simply taking less of the sweet stuff and paying attention to each bite will still curb your craving and you won’t be looking at an empty pint of Ben & Jerry’s wondering what the hell happened. 2. Chopsticks? Do you really want to consume less? Create an intentional barrier like chopsticks. It takes around 20 minutes to digest, so if you’re using that oversized spoon in your fruit loops by the time the cereal hits your belly you’ve polished off 3 bowls. Try using a smaller spoon, your opposite hand or all those leftover chopsticks in your top drawer from takeout. 3. When You Eat Out, Go Mexican Or Thai Rice and beans or a green curry just won’t do as much damage as a burger and fries or that 7 meat Italian hero. Generally speaking, there’s minimal bread and clean ingredient lists in Vietnamese, Thai, Mexican or Indian. It’s easier to just change the country of origin than deciding to eat healthy at the Neapolitan Pizzeria. 4. Read This Book This book will change the way you think about your next meal… Mindless Eating by Brian Wansink

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7. Mantry Podcast Ep. 13 - 5 Tips To Help You Grill Better

Mantry Podcast Ep. 13 - 5 Tips To Help You Grill Better

Reggie Milligan Co-Founder of Mantry hosts "5 Tips To Help You Grill Better" Link To Blog Post: https://medium.com/@mantry/5-tips-to-help-you-grill-better-1fd77f9fa7ad Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 5 Tips To Help You Grill Better Step up your grill game with these often overlooked tips. “Grilling takes the formality out of entertaining. Everyone wants to get involved.” — Bobby Flay 1. Wait….. For Your Grill To Get Hot Wait 5 minutes longer than you think…grill grates take time to get hot, let them. 2. Don’t Crowd The Grill Food that’s crowded gets steamed instead of grilled. Do multiple batches or stagger your cooking a bit and keep items warm (peppers first, then corn, then steak). 3. Move It & Lose It A lot of the flavor on a grill is developed in the caramelization that occurs, don’t move items around or flip too often. One flip is all you need. 4. Bowl with Olive Oil & Salt > Drizzle “Drizzling” with olive oil often results in non-oiled pieces of meat or veg. A simple trick is to glug a bit of olive oil and a bold pinch of salt in a bowl and really toss the ingredients like a salad. The better coating will result in more evenly cooked, better charred results. 5. Cook Like A Caveman If your using hardwood coals like oak, hickory, pecan or maple don’t be afraid to throw veg like onions, squash, peppers and corn directly on the coals and “ember roast” them. You can easily peel off the overly charred bits and you’re left with unmatched smoky flavor. This is a great technique for pre-charring ingredients for a salsa. You can even cook steak and meat directly on the coals. Here’s a great recipe for ember roasted sweet potatoes or ember grilled lobster tails. Photo: Adventures In Cooking

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8. Mantry Podcast Ep. 15 - 5 Underrated Cooking Tips To Help You Impress Even Yourself

Mantry Podcast Ep. 15 - 5 Underrated Cooking Tips To Help You Impress Even Yourself

Reggie Milligan Co-Founder of Mantry hosts "5 Underrated Cooking Tips To Help You Impress Even Yourself" Link To Blog Post: https://goo.gl/XTL65x Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: “If you’re afraid of butter, use cream.” — Julia Child 1. Compound Butter Fat is a vessel for flavor. Fold next to anything into room temp grass fed butter and then roll it into a log, chill and cut off coins when needed. Google “Cafe de Paris” butter (amazing on steaks) or make a simple chili-lime butter with lime zest and cayenne or fresh red chili. The options are endless and easy. 2. Pre-Heat That Sheet Drizzle a little Grapeseed Oil over your baking sheet and toss it in the oven for 10 minutes before roasting sweet potatoes or other root vegetables. The result is way crispier and it cooks faster. For the greatest Yorkshire Puddings ever, get the muffin tin smoking hot beforehand with the same technique. 3. Blanch Green Veg Ever wonder why that spring pea soup or asparagus salad is neon green at fancy restaurants? Blanching. There’s science behind it, but all you need to know is drop any green veg in a rolling boil and plunge into ice water after 30 seconds. Voila, your broccoli went from 0 to Instagram worthy #nofilter 4. Add Smoke Without A Smoker Bourbon Sugar Grilled Peaches Recipe Here Liquid smoke is gross, but smoked salts and sugars impart smokey depth in seconds. Try Alaska Pure Alderwood Smoked Sea Salt or Bourbon Smoked Sugar. 5. The 3–1 Dressing Rule Grilled Romaine w/ Smoked Popcorn Recipe Here A simple restaurant secret is you can whip up a vinaigrette by adding 1 part vinegar to 3 parts oil. Olive oil and lemon juice? Nice. Hazelnut oil and champagne vinegar? Fancy. Warm bacon fat and apple cider vinegar? Yes please. Just throw in some fresh herbs and a crack of pepper and you’re ready to work the line at your local Sweetgreen.

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9. Little Italy

Little Italy

“…in all its red sauce, touristy glory” Blog Post: https://medium.com/p/841aac6ccb22/edit

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10. Who You Run Into At A Willie Nelson Concert

Who You Run Into At A Willie Nelson Concert

“in all it’s bourbon-y comforting goodness…” Blog Post: https://medium.com/p/22483445385f/edit

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11. Where The Bellhop Goes For Octopus

Where The Bellhop Goes For Octopus

When you’re in the Azores and the hotel bellhop divulges... Blog Post: https://medium.com/@mantry/where-the-bellhop-goes-for-octopus-f159169fee5e#.ii699u267

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12. 5 Secrets To Cook Like A Pro And Make Restaurant - Quality Meals At Home :: Part 3

5 Secrets To Cook Like A Pro And Make Restaurant - Quality Meals At Home :: Part 3

Cooking is like basketball, learn to shoot, pass, jump and dribble separately then combine to dominate and hang 51 points on the competition. Blog Post: https://medium.com/@mantry/5-secrets-to-cook-like-a-pro-and-make-restaurant-quality-meals-at-home-part-3-5f3fac8c6555#.dd3p4ykec

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13. Goals Take Time

Goals Take Time

still remember watching an early episode of Anthony Bourdain’s “No Reservations” in the library at college when I surely should have been cramming...

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14. Eating, Drinking, RVing

Eating, Drinking, RVing

“a bursting plate of country ham, fried eggs and red-eye gravy…” Blog Post: https://medium.com/p/a7ce37ab1d61/edit

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15. The Fastest Way To Cook Better

The Fastest Way To Cook Better

What is Mise En Place Really? The biggest difference between Michelin star restaurants and home cooking comes down to one thing, organization. The French call it “Mise en Place”, meaning ‘everything in its place” or in layman’s terms getting your shit together.

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16. 4 Hacks Using A Cheese Grater That Will Make Your Life Easier

4 Hacks Using A Cheese Grater That Will Make Your Life Easier

Grate times are coming…

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17. Mantry Podcast Ep. 22 - 8 More Cookbooks That Will Improve Your Life

Mantry Podcast Ep. 22 - 8 More Cookbooks That Will Improve Your Life

Reggie Milligan Co-Founder of Mantry hosts "8 More Cookbooks That Will Improve Your Life" Link To Blog Post: https://goo.gl/JWPNHb Thanks for listening! :) If you enjoyed it, hit that heart button. Would mean a lot because it helps other people discover the podcast. Become A Member at Mantry.com Show Notes: 1. My Paris Kitchen — David Lebovitz 2. Mallmann On Fire — Francis Mallmann 3. The Food Lab — J. Kenji López-Alt 4. Tacopedia — Deborah Holtz, Juan Carlos Mena, René Redzepi 5. Senegal — Pierre Thiam 6. Love & Lemons — Jeanine Donofrio 7. Heritage — Sean Brock 8. Zahav — Michael Solomonov

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18. Mantry Podcast Ep. 4 - The Mantry Guide To Throwing A Kickass Dinner Party

Mantry Podcast Ep. 4 - The Mantry Guide To Throwing A Kickass Dinner Party

Reggie Milligan Co-Founder of Mantry hosts "The Mantry Guide To Throwing A Kickass Dinner Party" Link To Blog Post: https://medium.com/@mantry/the-mantry-guide-to-throwing-a-kickass-dinner-party-part-1-a11a971ec9b1 Show Notes: 1. 3x The Ice Nothing will jack up your party like a shortage of frozen water. Buy three times as much as you think you’ll need. 2. Have Couples Sit Next To Each Other, Not Across. It opens up the table to a larger conversation, this might be the best tip on the list. 3. Set an odd time for arrival, like 7:10 pm. 6:00? 7:30? People won’t take these times seriously, throw a :40 in there or a :20, people think there’s a reason and will be much more likely to show up on time. 4. Braising is your friend, searing is not. Lamb Shanks? Great. Short Ribs? Wonderful. Seared Scallops à La Minute? Potential disaster. Remember, the goal is to hang out with your friends, choose a main you can prepare ahead and plunk down on the table with minimal hassle. 5. Interactive Wins The only thing better than braising short ribs or lamb shanks is offering up some soft tortillas with fresh garnishes alongside so people can mix and match and design their own dinner. It encourages conversation, it’s fun and if someone doesn’t like dinner it’s their own fault. 6. Mix Up The Guest List Take liberty in inviting guests who don’t all do the same thing. As a general rule of thumb, artists, doctors and anyone who likes raw oysters make great dinner party guests.

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19. The 100 Best Dishes We’ve Eaten In New York :: Part 1

The 100 Best Dishes We’ve Eaten In New York :: Part 1

4 Years, 3,000+ Subway Rides, Here Are Some Keepers (In No Specific Order)..

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