Afleveringen
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"Never apologize, mister, it’s a sign of weakness." - John Wayne
1 pound dried Great Northern Beans1 pound thick cut bacon, chopped1 large yellow onion; peeled and chopped1 jalapeno seeded & chopped½ cup dark brown sugar¼ cup tomato paste¼ cup molasses or maple syrup 3 to 4 cups vegetable broth2 teaspoons salt1 teaspoon black pepper¼ teaspoon cayenne pepper
John Wayne was an American actor tuned pop culture icon during Hollywood's Golden Age. His name is synonymous with Westerns and war movies.
His career spanned from the silent era through until the “new” Hollywood. Wayne starred in over 179 film and television productions, 146 of which were motion pictures.
For over three decades he was one of the top box office draws, and for millions, he personified America's frontier heritage.
Aside from his on-screen accolades, the man known as The Duke was an incredibly polarizing figure. A hero for millions and a lightning rod for controversy.
Over these next two episodes, the Hungry Historian will examine the life and legacy of one of Hollywood's most revered leading men. In addition, you'll learn about a movie of his that's so bad, that just shooting it, may have led to his death.
As a featured recipe, Chef Money is preparing a pair of side dishes to accompany his "Dinner For the Duke," kicking off with his take on a campfire classic - baked beans.
Cheers!
Baked Beans
Ingredients: -
"Korea is where the cold war found it's hot edges." - General Matthew Ridgeway
In his previous episode, the Hungry Historian was able to guide you through the last years of the Korean War. In it, you learned of the stalemate, the armistice, and the terrible human cost of the war.
This time around, the Hungry Historian tries to answer a question that has been on his mind since he started this series six episodes and three months ago:
What is the overall legacy of the Korean War?
On this episode, not only will he try to come up with an answer to said question, but he'll also fill you in on some of the more "colorful" moments that have taken place between North and South since July 27th, 1953.
And... what would an episode of the Hungry Historian be without a featured recipe? Since this is the SIXTH and LAST episode on the Korean War, Chef Money thought it only apt to provide you with a sweet and fruity dessert. The Chef even went as far as to source some outside help for this one.
For the recipe and much more, listen now!
Cheers!! -
Zijn er afleveringen die ontbreken?
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"Old soldiers don't die. They just fade away..." - General Douglas MacArthur
After starting off with a great deal of action early on, the Korean War would quickly wind down into a stalemate, but that doesn't mean that there wasn't any mire excitement left in the conflict.
Join the Hungry Historian as he takes you through those tension filled years of the stalemate in Korea, which at times would become reminiscent of the action along the Western Front during World War I.
From there, you'll learn about the negotiations and events that would ultimately lead to a cease fire being signed, and the human cost that it took to get there.
As a featured recipe, Chef Money has prepared a late night favourite from the Korean peninsula and one that you'll want to wash down with your favourite suds - Korean Fried Chicken
Korean Fried Chicken
Ingredients
◦3lbs of chicken cut of your choice
◦2 TBSP rice wine
◦2 TSP minced ginger
◦1 TSP fine sea salt
◦½ TSP ground black pepper
◦1 cup potato/corn starch
◦Oil for cooking
Korean Fried Chicken Sauce
◦3 TBSP Ketchup
◦2 TBSP Gochujang (Korean chili paste)
◦ ¼ cup honey
◦¼ cup brown sugar
◦2 TBSP soy sauce
◦2 TBSP minced garlic
◦1 TBSP sesame oil -
“We’ve been looking for the enemy for some time now. We’ve finally found him. We’re surrounded. That simplifies things.” – Lewis “Chesty” Puller
Welcome back to Part IV of the Hungry Historian's (somewhat) in-depth series on the Korean War.
When we last spoke, war had officially broken out across the 38th peninsula, and the UN was trying to rally troops to stop the Communist horde driving from the North. After some early success, the North Koreans would be pushed back by the combined strength of the UN and US forces.
Outside of various threats from the North Korean's Chinese allies, things were looking pretty good for the powers of democracy. That would be until, say, a new combatant entered the fracas.
In every major global conflict, there is at least ONE battle or event that stands out over the others. One battle that would make it hard to forget even the most “forgotten” of wars. The Korean War would be no different.
On this episode, you'll not only learn about the intervention of the Chinese People's Volunteer Army, and the Battle of Chosin Reservoir, but you'll also learn a dynamite recipe for a traditional Korean chicken soup - Dak Gomtang.
Cheers!
Dak Gomtang
Ingredients:
•1 whole chicken - 3 to 4 pounds, and cleaned
•10 - 12 Big Ol' FAT garlic cloves
•1 1" piece of ginger, sliced
•½ medium onion, diced
•3 green onions
•½ teaspoon whole black peppercorns
•Salt and pepper to taste
** Directions, Chef tips, and optional spicy sauce ingredients included within episode ** -
"If we let Korea down, the Soviet[s] will keep right on going and swallow up one [place] after another.” - President Harry Truman
Through the first two episodes of this series, the Hungry Historian has set the scene for the moments and events that led to war in Korea being a possibility. This episode deals with the breakout of the war itself.
June 25th, 1950, having been preceded by an artillery barrage, the North Korean People's Army drives South of the 38th parallel, thus invading the Republic of Korea.
Follow along as the Hungry Historian explains the decisions made by the newly formed United Nations that would draw other member countries into the conflict. Learn more about why President Harry Truman and the United States were so hesitant to jump back into the squared circle of global conflict.
As a featured recipe, Chef Money is serving up a Korean spin on a Japanese dish, that itself was inspired by a French dish - Donkatsu
Cheers!
** Recipe and directions are available within the episode** -
"Communism is not love. Communism is a hammer which we use to crush the enemy. " - Mao Zedong
Welcome back for part two of the Hungry Historian's look at the Korean War. In the first episode, Chef Money briefly discussed the modern history of the Korean peninsula up until the end of the Second World War.
In this episode, the Chef returns to walk you through the years in between the end of World War II and the breakout of war in Korea in the summer of 1950. You'll discover that it wasn't just a simple decision that was made one day for both sides to go to war. No. This was an issue that had been simmering and was now ready to spill over.
As a featured recipe, Chef Money has decided to double down on his Bulgogi Beef recipe and brings to you a western influence on this Korean classic - Bulgogi Beef Pizza. This sweet and savoury dish is one that you WON'T want to miss out on!
Cheers!
** Recipe and directions available within the episode!** -
"Eventually the Korean War will be understood as one of the most destructive and one of the most important wars of the twentieth century."
- Bruce Cumings, The Korean War: A History
Happy New Year!
Welcome to 2024 and the THIRD season of the Hungry Historian!
Chef Money has some great things coming your way this year and he is kicking it off with a multi episode look at one of the twentieth century's most impactful and least talked about events - the Korean War.
On this first episode, the Chef will walk you through the events that led to the country of Korea initially being separated. During these years, the native population would be ruled by various foreign powers before becoming the Allies concern following World War II.
To go along with this opening episode, Chef Money has also prepared a traditional Korean dish to serve your way. A favourite in both the North and South, you'll want to get your hands on this recipe for Bulgogi Beef.
Cheers!
* Recipe and Chef tips available within the episode* -
“Maybe Christmas doesn’t come from a store. Maybe Christmas…perhaps…means a little bit more!” — The Grinch
Do you hear what I hear? It's the sound of Christmas! It's practically here! Chef Money has been in full swing decking the halls and rockin' around many a Christmas tree.
In the true spirit of the holiday,the Chef has a gift to bestow upon you. Well, technically it's two gifts.
The first is a holiday themed episode and a trip down memory lane via a fun draft of some of your favourite Christmas movies and songs. This gift comes with a surprise co-host.
The second present is the episode's featured recipe. A sweet and indulgen delightful twist on a breakfast classic - Crème Brûlée French Toast. It has become a staple when we host brunch, and perhaps it'll make your culinar rolodex, too!
Cheers!
**Recipe and directions Available within the episode!** -
"The more I think of our assault the more wonderful it appears, we were given almost the impossible to do and did it."
- Lt. Col. Agar Adamson
On part one of his look at the Battle of Passchendaele and the role of the Canadian Corps, Chef Money walked you through the background and events of The Third Battle of Ypres, in order to get you prepared for today.
Despite being known as The Battle of Passchendaele, the battle is better known as The Third Battle of Ypres. Yet, within that campaign there were TWO Battle of Passchendaele. Both of which featured the Canadian Corps.
That's why you're here today. To hear the conclusion of the series, as well as get the directions for the series' featured recipe - Pasta 'n Kale.
Cheers!
**Directions available within the show!** -
"A man may die, nations may rise and fall, but an idea lives on." - John F. Kennedy
November 22nd, 1963. Dallas, Texas.
It has been sixty years since the 35th President of the United States, John F. Kennedy, was assassinated by a lone gunman or a massive conspiracy. Whichever of those two you subscribe to.
Today, on the sixtieth anniversary of that day, I am not here to talk about it or the entire world of tin foil hat truthers that it has spawned.
No. On the anniversary of what was easily his darkest hour, I have decided to serve up what is most likely his finest one.
Along with the story of PT-109, I'll also be giving you a list of ingredients and directions to make an incredibly delicious and decadent twist on a classic dessert - Coconut Cream Pie.
Cheers!
You'll find out in the episode why coconuts matter to this story.
**Ingredients and directions available within the episode** -
“Hell is not fire; that would be the ultimate in suffering. Hell is mud.”
⅓ cup of olive oil4 cloves of garlic, peeled4 cups of kale, ribs removed, chopped, and packed½ cup grated parm3 tbsp fresh lemon juice½ cup walnuts 1 tsp kosher saltPasta of choice
– the Wipers Times, a trench newspaper produced secretly by British Troops
With Remembrance Day upon us Chef Money has decided to cook up a story of one of Canada’s defining moments - The Battle of Passchendaele.
In this first of two parts, the Chef will briefly walk you through the background and events that led us to The Third Battle of Ypres, also known as The Battle of Passchendaele.
As a featured recipe, Chef Money is bringing you a spin on an Italian staple, as you'll be making his version of Pesto in today's dish - Pasta n' Kale.
Cheers!
Pasta n' Kale
Ingredients:
**Directions and tips to follow** -
What is this?! ANOTHER episode on Curses?!?!
And JUST in time for Halloween?! A perfect treat, and you didn't even have to go door to door in order to get it!
That's right! The Chef has doubled down, returned to his bag of terrifying tales, and pulled out another episode on famous curses throughout history.
This time, he focuses on those curses associated with the wide world of sports and the arts, while offering up a cocktail recipe perfect for having in hand when that first flood of trick or treaters hit the streets.
Come for the curses, but stay for the Banshee Bite.
Cheers!
**Recipe and directions available within the episode. ** -
With Halloween mere days away, Chef Money decided to dig through his bag of tricks in order to provide you with the perfect Halloween treat.
Hollywood and folklore are LOADED with stories of curses. Cursed objects. Cursed tombs. Cursed burial grounds, and even Cursed theatre and film productions.
To help get you in the Halloween spirit, over the next couple of episodes, the Chef is going to walk you through some of the more famous curses throughout history, and might even be able to get an answer to a question that has been nagging him.
What is the difference between a curse and a haunting?
As a reward for being so brave, Chef Money is offering up a tasty treat sure to tantalize even the most terrified of tastebuds. Something that he and the Hungr HERstorian have been calling "Midnight Magic Cheesecake."
Cheers!
Midnight Magic Cheesecake
For the crust…
•2 cups of Oreo cookie crumbs
•6 tablespoons unsalted butter melted
•¼ cup granulated sugar
•1 teaspoon pumpkin pie spice
For the cake…
•900 g of softened cream cheese
•1 cup granulated sugar
•¼ cup packed light brown sugar
•3 large eggs
•1 can 15 oz. pure pumpkin puree
•⅓ cup heavy cream
•2 teaspoons pure vanilla extract
•1 tablespoon pumpkin pie spice
**Directions and Chef tips available within the episode. ** -
“A scar is a sign of strength. The sign of a survivor." - Laurie Halse Anderson
Through the first two episodes of this series, Chef Money has taken a look at the background and lead-up to the Dresden raid, as well as the bombing itself.
This time he returns to offer some insight into the immediate reactions of the time; the arguments given in favour of, as well as opposed to the bombing; and the enduring legacy that stems from those days in February 1945.
Once again, the Chef will be offering up a recipe that features roasted red peppers. This time however, the peppers will be accompanied with an additional selection of roasted vegetables and served with a super simple Tzatziki.
Cheers!
*Ingredients and Directions available only within the episodes.* -
"The dropping of bombs on people - isn't that terrorism?" - Alice Walker
2 medium to large red peppers, roasted; or one jar of prepared roasted red pepper filets ½ cup Feta ¼ Greek yogurt2 TBSP lemon juice1 clove of garlic *optional* a splash of banana pepper juice
On part one of this series, Chef Money took a look at a few different topics that helped give a better idea of just how the Allies came to the decision to bomb Dresden in February 1945.
This episode, the Chef will focus predominantly on the bombing itself, including some of the points that were used in order to justify said decision, the night and day bombing raids themselves, as well as what it would have looked like to have been on the ground during those harrowing and horrific hours.
For a featured recipe, Chef Money is once again using the Roasted Red Pepper as the "star" of this dish, but this time the inspiration and recipe itself comes from the creative culinary mind of the Hungry HERstorian.
Cheers!
Roasted Red Pepper Dip
Ingredients:**Directions available in the episode**
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"Dresden was one big flame. The one flame ate everything organic, everything that would burn..." - Kurt Vonnegut
With a name as synonymous with annihilation as Hiroshima and Nagasaki, Dresden has become a moral fixation almost since the moment that the first bombs fell on the city in February 1945. Even today, the Dresden raid stands as a stark reminder that sometimes the good guys can do bad things.
Depending on who you talk to that is.
Join Chef Money as he takes you through the lead up to one of the most devastating bombing raids of the Second World War in part one of a three part series on the Dresden raid.
On this episode, the Chef will walk you through a few of the defining moments that eventually set the Allies down the road to Dresden.
Along the way, he'll provide you with the list of ingredients and directions needed to make this episode's featured recipe - Roasted Red Pepper Soup.
Cheers!
Roasted Red Pepper Soup
Ingredients:
•1 tbsp olive oil
•1 large onion, chopped
•2 carrots, chopped
•3 stalks of Celery, chopped
•1 tsp salt
•1½ tsp cracked black pepper
•2 cloves of garlic, chopped
•2 tbsp fresh torn basil; more for garnish
•1 tbsp fresh thyme
•4 red bell peppers
•Large can of crush tomatoes
•4 cups of vegetable broth
•¼ cup or Greek yogurt; or sour cream
**Directions are available on the episode** -
"Carthago delenda est." (Carthage Must Be Destroyed)
ChickenOnionGarlicCan of whole tomatoes Bell peppersMushrooms*RiceChicken stockFlourOlive oilOreganoBasilChili peppersSaltPepper
- Cato
Fifty years after the end of the Second Punic War, Rome and Carthage would wind up returning to the battlefields of North Africa to settle the score once and for all. This time, with the Carthaginians on their home turf, would they have the advantage? Or would the Romans mop things up in less than half a decade?
Join Chef Money as he leads you to the great city of Carthage, situated along the North African coastline, and the site of what would become known as the Third Punic War.
As a featured recipe, the Chef is dropping one from his childhood archive. A North American twist on an Italian staple - Chicken Cacciatore.
Cheers!
Chicken Cacciatore
Ingredients:*denotes optional ingredient
** amounts and directions given within the episode ** -
“I am not carrying on a war of extermination against the Romans. I am contending for honor and empire. My ancestors yielded to Roman valour. I am endeavouring that others, in their turn, will be obliged to yield to my good fortune, and my valour.” - Hannibal Barca
After enjoying a few weeks of vacation time, Chef Money is back in the kitchen and ready to serve up the conclusion to the Second Punic War, as well as the steps needed to complete the featured recipe - the Carthaginian Smore.
Fresh off of the decimation of an entire Roman army at Cannae, Hannibal now has his eyes set firmly on the capital of the Republic. Join Chef Money as he walks you through the final years of the conflict, and takes a last look at the great Carthaginian general Hannibal Barca.
Cheers!
** FEATURED RECIPE directions are available within the episode.** -
"That’s always the trick with sequels, is how much do you repeat from the first one. Because we all get bummed out when you go see a sequel and it's beat for beat." - Adam McKay
Graham Crackers Marshmallows, largeWhite Chocolate squaresA pint of Blackberries ¼ cup of melted butter (optional)
If there is one thing that I can say about the follow-up to the First Punic War, it definitely wasn't a "beat for beat" remake. In fact, you could say that it is even "better" than it's predecessor, from a historical research stance that is.
This time, when exploring the details of Rome v. Carthage II: Electric Bugaloo, Chef Money has opted to intertwine the events with a person who was there for the duration of the conflict, and is one of history's most fascinating figures - Hannibal Barca.
On the dish side of the docket, the Chef is serving up his take on a summer time staple that should appeal to your sweet tooth - a White Chocolate and Blackberry Smore.
Cheers!
White Chocolate and Blackberry Smore
Ingredients:**Directions to come on Part II**
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Beginning in 264 B.C, the Roman Republic would fight a series of wars against a rival civilization from Northern Africa called Carthage.
On land, these conflicts would be fought in Italy, Sicily, Sardinia, Corsica, Iberia, and North Africa. On the sea, the waters of the western Mediterranean would serve as the battlefield.
Join Chef Money as he takes a more in depth look into the background of the conflicts and the First Punic War itself in part one of a four part look into the Punic Wars.
For a featured recipe, the Chef is saucing up a favourite from the area which the First Punic War was predominantly fought - Sicily. This traditional pasta dish will have you waging war just to get your hands on a bowl of it - Penne Alla Norma.
Cheers!
Penne Alla Norma
Ingredients:
•2 cups marinara sauce - can be store-bought or your favourite recipes.
•2 medium eggplants - about 2 ¼ pounds total
•¼ cup extra-virgin olive oil
•¼ teaspoon fine salt, more for taste
•8 ounces rigatoni
•½ cup chopped fresh basil
•½ to 1 teaspoon red pepper flakes, to taste (optional)
•½ teaspoon dried oregano
•¾ cup finely grated ricotta salata and/or Parmesan cheese
**Directions available in episode - Laat meer zien
