Skip to main content
My Podcast, One Million Stringbeans is here!
Episode 1
Whiskey, Whopper Farts and Zoodles
My first episode of one million stringbeans (yes stringbeans as one word, like my inventory sheets). I'm flying solo this episode. I chat about the closing of New World Home Cooking, give an overview of Bob Dylan's new Heaven's Door whiskey line, cover a news article about fast food and infertility and then lay out a recipe for Zucchini Noodles with shrimp and ramp pesto. 
I'm excited to be using tastes of my music from my personal archives and from my son Terry King's metal bands throught the podcast. The intro music is Troubled Sleep, from my Boston Band SKIN recorded and released as a single in 1986. The next piece, some serious metal, is Cycle, my Terry's Kingston Band Hellkeeper. It launches the podcast well. The rest of the music (aside from a few Apple Loops) is from a session of home studio instrumental recordings I did for my Public Tv series Ric Orlando's TV Kitchen, which aired in 2003. Use your stuff up I say! Enjoy. Give feedback. Share with friends.
Listen in podbean, stitcher or apple podcasts and follow me. The best is yet to come.



Lets Rock!

Comments

Popular posts from this blog

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)

Ric Orlando's Vegetarian Eggplant Balls (Standard and Gluten Free Versions)
Wow. These eggplant balls were chosen to represent the Berkshire/Hudson/Capital/Central NY area in the US Foods Next Top Product contest!

They are very old school, much the same as my mother's–and her mother's–bready Neapolitan meatballs. Braise them in simple red sauce with pasta, make a sub with lots of mozz, slice them onto pizza or salad, served with tzatziki...the possibilities are endless!

(Oh yes, and want them gluten free? We got you! Just use Gluten Free Crumbs)

Makes about 24 delectable eggplant balls

2 tablespoons salt
4 large eggplants , peeled, stem removed,  and cut into quarters lengthwise
2 cups panko bread crumbs or more if needed
2 eggs
1/2 cup  grated Pecorino romano cheese
2 cloves garlic, finely minced
1 bunch Italian parsley, chopped to yield 1/4 cup
2 tsp dry oregano
pinch crushed red pepper to taste
1/2 cup sunflower or other neutral flavoredvegetable oil.

Bring 8 quarts of water to a…

A Fine Corned Beef done correctly...in a bit of a brogue

Here is MY fine recipe in detail for cooking corned beef and cabbage---

Aye, As told by me to you, with hopes that you will tell your best version of this tale again to be carried on for as long as it can travel---

I. SELECTING THE MEAT
Buy a nice slab o' brisket or ready corned beef brisket form a butcher of fine repute and deriving from a cow also of fine repute.
And mark my words, Brisket means brisket here--the bottom round and other "corned beef cuts" are as counterfeit as the Queen's crown---
and nice meaning not too trimmed, retaining both the "flat" and the “nose". Make sure it has enough fat between the layers. A finger’s worth is right. Less and you will have a dry brisket. The fat is as important here as it is to a young lass seeking her prince. A little bit o’ fat will maintain the experience tender, and as she grows older, she will still be something to be desired. I am referring to that fine brisket here, now keep your devilish…

Ric Orlando's Latkes that Beat Bobby Flay!!!!!

Here they are! Ric Orlando's Luscious Latkes featured on BEAT BOBBY FLAY!!! And they WON!!

Potato Latkes, or Ashkenazi style potato pancakes, are a staple in most Jewish American households. So, this Italian chef is going to teach you how to make these amazing latkes! Got a problem with dat?I have had many a latke that has all of the traditional flavors of the classic, but were either too greasy, too rubbery or just flat. Tradition can use some technical assistance sometimes and here is my shot at it.

One of my secrets in grating the potatoes two ways.The classic regular box-grated potatoes give you the creaminess and the French style “mandolined” potatoes add a lacy, crisp componentthat makes them addictive. Also, check out the tossing technique and the incorporation of the potato liquid…read on cynics…! 
Makes 12 nice-sized latkes

8 medium-large russet potatoes, peeled 1-2 medium onions, peeled 2 tablespoons horseradish 3 eggs about ¾ cup cornstarch or potato starch as needed (for glut…