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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. 30 - 5 Remote Restaurants Around The World Worth Travelling To

Mantry Podcast Ep. 30 - 5 Remote Restaurants Around The World Worth Travelling To

Reggie Milligan Co-Founder of Mantry hosts "5 Remote Restaurants Around The World Worth Travelling To" Link To Blog Post: https://goo.gl/iuhx4u 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. Berggasthaus Aescher-Wildkirchli // Weissbad, Switzerland 2. Hawk’s Craywfish // Rayne, Louisiana 3. Koks // Faroe Islands, Denmark 4. Fäviken // Järpen, Sweden 5. Doyle’s Seafood // Dingle, Ireland Photo: Bon Appetite

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3. What All The Fuss Is About

What All The Fuss Is About

“…why there are versions of this stuff all over the world.” Blog Post: https://medium.com/p/46cbc7ca7674/edit

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4. Mantry Podcast Ep. 8 - Do You Suck At Cooking? Here's 7 Tips.

Mantry Podcast Ep. 8 - Do You Suck At Cooking? Here's 7 Tips.

Reggie Milligan Co-Founder of Mantry hosts "Do You Suck At Cooking? Listen To These 7 Tips." Link To Blog Post: https://medium.com/@mantry/do-you-suck-at-cooking-heres-7-tips-80368baa4439 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. Stop Making Dumb Excuses You Can’t Cook Listen, if you can assemble an IKEA table you can follow a recipe. Also, If you can’t assemble an IKEA table you can follow a recipe. Cooking is about following basic instructions and being willing to fail, be willing to burn the roast. 2. Finish Everything With Fresh Herbs A combination of chopped chives, parsley (or chervil, tarragon, basil) will waken up the flavor of any dish. Basically butter + salt + herbs and you can dress up everything from a chicken breast to a bland old turnip. 3. Grill Lettuce It’s simple, it’s a crowd pleaser and all you have to do is cut some romaine in half, oil it up and toss it on the grill. Make a 15 second vinaigrette with 3 parts EVOO to 1 part vinegar and a handful of parmesan and you’re the next Bobby Flay. Oh yeah, a tip about dressing from a really awesome cook… “Don’t dress the salad when having a big party. Leave it on the side and let the people do it themselves. I’ve had too many soggy salads because of this.” -Marc Forgione, American Cut, New York City 4. Embrace The Open Kitchen Go to restaurants with open kitchens, sit as close to the kitchen as possible (preferable right up at the bar) and observe. If the cooks aren’t in the shit busy, ask questions. Watch how they season, sauce, let meat rest ect…. 5. The Table-Top Fryer Frying everything from croquets to scotch eggs to coconut shrimp is easy and safe if you have the right tool. Get a relatively cheap table top fryer and go nuts. Listen, no baked yam fry will ever compare to a delicious crispy-on-the-outside, fluffy-on-the-inside, duck fat roasted french fry (or even frozen fries dumped into hot oil). 6. Big Ice Cubes = Big Happiness People love big ice cubes, we don’t know why but they make any cocktail more impressive. Even if you can’t tell the difference between a Manhattan and a Rob Roy dump some booze into a glass with a big, square ice cube and people will love it for some reason.

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5. Mantry Podcast Ep. 18 - 3 Totally Underrated Food Travel Guides

Mantry Podcast Ep. 18 - 3 Totally Underrated Food Travel Guides

Reggie Milligan Co-Founder of Mantry hosts "3 Totally Underrated Food Travel Guides" Link To Blog Post: https://goo.gl/tyJhrr 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. Road Food Devoted to finding the most memorable local eateries along the highways and back roads of America. Stuck looking for a good meal in rural Pennsylvania? The team at Road Food have you covered. Use the map function, it’s incredibly handy. 2. Southern Foodways Alliance SFA’s meticulous writing and research on Barbecue in America alone is worth a nod. Go anywhere they write about! 3. The Coastal Living Annual “Best Seafood Dives” Lists Some of the best meals we have ever eaten have come off this list, no joke. We dig the 2011 and 2012 lists but it’s all pure gold.

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6. Mantry Podcast Ep. 11 - 5 Easy Tips For A Perfect Pan Sauce

Mantry Podcast Ep. 11 - 5 Easy Tips For A Perfect Pan Sauce

Reggie Milligan Co-Founder of Mantry hosts "5 Easy Tips For A Perfect Pan Sauce" Link To Blog Post: https://medium.com/@mantry/5-easy-tips-for-a-perfect-pan-sauce-caa9a8e5a494 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. Brown The Meat (or Veg) A pork chop, chicken breast or skirt steak is a good start. Hit it with high heat and don’t flip it too much so you develop a nice crust. This also works with seafood, cauliflower steaks, brussel sprouts and other sturdy veg too. 2. Add Aromatics After removing the protein you can add some shallots, onion or garlic for some more depth of flavor. 3. Deglaze With Wine Or Stock That beautifully caramelized goodness at the bottom of the pan is what the French call “fond”. Add a splash of red wine or stock to pull it off the pan. 4. Add Cold Butter Ever wonder how restaurant sauces have that brilliant shimmer? It’s often a little cold butter stirred into the sauce in the final seconds. The cold butter helps the sauce emulsify (do this off of the heat). 5. Finish With Fresh Herbs + Salt A combination of chopped chives, parsley (or chervil, tarragon, basil) will waken up the flavor of any sauce. Basically butter + salt + herbs and you can dress up everything from a chicken breast to a bland old turnip. Photo: My Recipes

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7. Mantry Podcast Ep. 25 - 5 Tips For People Who Love Spicy Food

Mantry Podcast Ep. 25 - 5 Tips For People Who Love Spicy Food

Reggie Milligan Co-Founder of Mantry hosts "5 Tips For People Who Love Spicy Food" Link To Blog Post: https://goo.gl/bkAj2q 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. Milk Kills Spice Gone too far? Did those Carolina Reaper pepper pancakes drive you into a fit of twitching and sweats? Down a glass of milk. Chilies contain a substance called capsaicin, milk binds with the hot capsaicin oils to disperse them. 2. The Seeds Are Where All The Heat Is Scrape the seeds out to get more chili flavor without blow your face off heat. Adding whole peppers to stews and stir fries is another simple trick. Love heat? Slit the peppers open and have add it. 3. Grow Your Own You don’t have to be Martha, just a pot and some sunlight and you’re living the dream. 4. Learn Your Chilis Never underestimate the power of a corny poster to expand your food knowledge. Hang it somewhere you’ll see it daily for a month, voila you’re a chili aficionado. Choose between Fresh or Dried! 5. Where Gloves When Chopping

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8. Bumper Crop

Bumper Crop

“because all across America we saw talented craft food makers flying under the radar…” Blog Post: https://medium.com/p/40987f750440/edit

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9. 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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10. Little Italy

Little Italy

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

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11. Postcard From Southern Soul

Postcard From Southern Soul

My co-founder at Mantry Tony and I were scouting the food scene down in Savannah and after the third local mentioned Southern Soul...

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12. Buy Me Some Ramen And Cracker Jacks

Buy Me Some Ramen And Cracker Jacks

“non-stop choreographed dancing and singing for 9 innings…”

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13. Mantry Podcast Ep. 24 - 9 Unique Ways To Use Pickles

Mantry Podcast Ep. 24 - 9 Unique Ways To Use Pickles

Reggie Milligan Co-Founder of Mantry hosts "9 Unique Ways To Use Pickles" Link To Blog Post: https://goo.gl/u3FZk4 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. On a BLT… 2. Add to egg or tuna salad like this Bacon Pickle Egg Salad Recipe Here. 3. Top a cheese burger with a pickle toothpick. 4. Add pickle juice to a Bloody Mary. 5. Add to a Red Snapper (Recipe Here). 6. Deep Fried Pickles 7. Add to a grilled cheese. 8. Cuban Sandwich Quesadilla 9. Pickleback Shot (Whiskey + Pickled Juice)

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14. Mantry Podcast Ep. 5 - 4 Quick Ways To Cook Better

Mantry Podcast Ep. 5 - 4 Quick Ways To Cook Better

Reggie Milligan Co-Founder of Mantry hosts "4 Quick Ways To Cook Better" Link To Blog Post: https://medium.com/@mantry/start-to-cook-simply-and-effectively-part-1-7f9815e9127b Show Notes 1. 70% of “Cooking” is Shopping Want to know why that squash soup from that three Michelin star restaurant tastes like the best squash soup you’ve ever had? Because it started with the best damn squash grown by somebody who really cares about growing squash. If you start with tomatoes from the farmer’s market, or fish from the docks or butter from a hipster wearing gum boots in Vermont, you will make delicious food. Listen, this is simple and always overlooked, don’t take it from us, take it from someone smarter and more talented: “If you keep it simple and buy ingredients at farmers’ markets, the food can pretty much take care of itself. Do as little as possible to the food; consider leaving out an ingredient and relying on instinct.” -Tony Mantuano -Spiaggia, Chicago 2. Assembly vs. Cooking If you can assemble Ikea Furniture, you can assemble a salad. It’s not so much cooking as it is placing ingredients on a plate. Take the pressure off yourself and start cold. Say what you will about Jamie Oliver, but this is about as good of a round up of creative, easy and fun salads as we have ever seen. 3. Use Good Olive Oil & Salt Israeli Couscous With Grilled Lemon & Smoked Olive Oil Recipe here You know what sucks? Steamed broccoli. You know what doesn’t suck? Steamed broccoli tossed with good olive oil and salt. Understand that good fat (ghee, coconut oil, EVOO) and salt makes vegetables, grains, dark leafy greens and pretty much everything else become delicious. 4. Cook To Be Eaten The simplest path to making delicious food is understanding what the person you are cooking for loves to eat. Ask the question “What is your favorite dish? Or what vegetable would you take to a desert island?” Too many people start blind, if you find out John is obsessed with parsnips or Joanie can’t get enough of buffalo burgers, start there. Cooking for yourself? Ask the same questions, your probability of pleasantly surprising yourself in the kitchen will go up 10x.

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15. Go Somewhere Different, Eat Something New

Go Somewhere Different, Eat Something New

“..who motioned for me to try a piece of homemade liverwurst” Blog Post: https://medium.com/p/791d5f6b3eb8/edit

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16. Moon Cheese And Beer Jelly Beans

Moon Cheese And Beer Jelly Beans

“fancy Costco samples for five football fields”. Blog Post: https://medium.com/@mantry/street-food-october-2015-mantry-b5083347ef52#.o5wv406g9

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17. Aussie Gourmet Traveller

Aussie Gourmet Traveller

Insta: @gourmettraveller

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18. How To Tour The U.S.A. For 49$ A Month

How To Tour The U.S.A. For 49$ A Month

Mantry has invested over $1,000,000 in craft makers and sent 294 of America’s best undiscovered food products. Here are 9 things we have learned: Blog Post: https://medium.com/@mantry/how-to-tour-the-u-s-a-for-49-a-month-1b26785730d1#.i7oy8s5qk

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19. 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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