Flavorphiles

This week on Flavorphiles, Tanner and Jerry are back with a completely new Thanksgiving episode built for everything that happens after the basic advice runs out.<br><br>First, we head to the Thanksgiving Emergency Room to tackle the disasters that can derail dinner. Frozen turkey? Broken gravy? Everything needs the oven at the same time? Tanner explains how to save the meal before anyone starts ordering pizza.<br><br>Then it&rsquo;s Thanksgiving Mythbusters. Do you really need to baste the turkey? Is the timing of turkey hard to get right? Should stuffing go inside the bird? We take on some of the most common Thanksgiving cooking advice and separate the useful tips from the traditions that refuse to die.<br><br>Next, we look at ways to make Thanksgiving more interesting. From adding international influences, letting the kids cook, and maybe not making some of the staples. Thanksgiving doesn&rsquo;t have to mean cooking the exact same meal every year.<br><br>Finally, we deal with the best part: leftovers. Turkey, stuffing, mashed potatoes, cranberry sauce, and gravy aren't leftovers, they are the ingredients for your next meal. Think Shepard's Pie, enchiladas, and curry. It's about making a new meal that excites instead of reheating an old one.<br><br>And if you still need the Thanksgiving basics, our original Thanksgiving episode covers hosting, guest etiquette, common Thanksgiving questions, and the dos and don&rsquo;ts of Turkey Day. Find it wherever you&rsquo;re listening to Flavorphiles.<br><br>Happy Thanksgiving, and good luck with the turkey.<br><br>Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.

What is it really like to be a chef?<br><br>This week, Tanner and Jerry get into the reality of chef life, from the long hours and low pay to culinary school, repetition, passion, and why working in restaurants is often more of a lifestyle than a normal job.<br><br>Then we talk about Tony, the Anthony Bourdain film, and ask how accurately it captures Bourdain&rsquo;s life, what it gets right about being a chef, and whether the movie actually works.<br><br>Tanner&rsquo;s fiancée Grace also joins us to answer a different question: what is it like to date a chef? We talk unusual schedules, cooking for someone who cooks professionally, being the guinea pig for questionable food ideas, and Tanner&rsquo;s inability to visit a restaurant without inspecting the plates and glassware.<br><br>Finally, everyone thinks they could run a restaurant until the refrigerator dies, a huge table shows up late, or an important delivery never arrives. Jerry gets thrown into real restaurant disasters to see whether he can survive a night in the hospitality business.<br><br>If you&rsquo;ve ever thought about becoming a chef, dated one, worked in a restaurant, or wondered what actually happens behind the kitchen doors, this episode is for you.<br><br>Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.

For Talk Like a Pirate Day, Tanner and Jerry dig into the surprisingly strange food and drink history of life at sea. We start with what pirates actually ate, why their diet could sometimes give them an advantage over the Navy, and how scurvy became one of the biggest threats aboard ship. That includes James Lind&rsquo;s famous experiment testing cures ranging from cider and vinegar to seawater, citrus, and a truly questionable garlic-and-mustard concoction.<br><br>Then we make a Bumbo and look at what pirates and sailors actually drank. Why was fresh water such a problem? Why did rum become so important? What exactly is grog, and why is it more closely connected to the Royal Navy than pirates? We also get into beer, wine, sugar, spices, and why the best treasure on a captured ship was not always gold.<br><br>Next, Tanner breaks down the major styles of rum, what makes them different, and which bottles work best for Daiquiris, tropical drinks, spirit-forward cocktails, or drinking neat.<br><br>Finally, Jerry gets tested on pirate history. Walking the plank, buried treasure, parrots, eye patches, pirate codes, Jolly Rogers, and all the other things movies have taught us about pirates. Which are real, and which are complete nonsense?<br><br>Pour some rum, avoid the seawater, and find out what pirate life was actually like.<br><br>Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.