Flavorphiles

This week, we&rsquo;re taking a bite out of New Zealand.&nbsp;Tanner used to live in NZ, so he&rsquo;s guiding Jerry through the foods, flavors, and extremely specific Kiwi words that make the country&rsquo;s cuisine so much more than lamb and Sauvignon Blanc.<br><br>First up, it&rsquo;s Guess That Kiwi Food, where Jerry has to figure out what ingredients like kūmara, capsicum, pāua, and hokey pokey actually are based only on the name. Then, Chef Toby Archibald of Michelin-recognized Quarter Acre in Dallas joins us to talk about cooking New Zealand food in Texas and what it takes to translate a national food culture for an American audience.<br><br>After that, we build the ultimate Kiwi cookout, from lamb and seafood to beetroot burgers, meat pies, pavlova, and everything else you need to throw a New Zealand-inspired backyard feast. Finally, because we are physically incapable of discussing New Zealand without talking about Lord of the Rings, we head to Middle-earth to discuss second breakfast, lembas bread, Hobbiton, and which fantasy civilization you&rsquo;d actually trust to cater dinner.<br><br>The Amuse Booze this week is a Pinot Noir from Marlborough, because sometimes the drink really does need to come from the place we&rsquo;re talking about. Grab a meat pie, pour something from New Zealand, and join us for Taste of New Zealand.<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.

Whiskey can feel like it comes with homework. Scotch, bourbon, rye, Irish whiskey, Japanese whisky, Canadian whisky, age statements, ice rules, spelling arguments; it is a lot of brown liquid with a lot of opinions.<br><br>This week on Flavorphiles, Tanner and Jerry take a not-too-nerdy trip through the whiskeys of the world to figure out what actually makes each style different. Then they sit down with Robert Likarish of Ironroot Republic Distillery to talk about why great bourbon is not limited to Kentucky, how Texas heat changes the aging process, and what gives Texas whiskey its own identity.<br><br>Plus, we break some of whiskey&rsquo;s most sacred &ldquo;rules,&rdquo; including whether ice is actually a crime, whether older always means better, and whether you should keep saving that special bottle forever.<br><br>Finally, we ask the important question: what else belongs in a barrel? Maple syrup? Hot sauce? Coffee? Pickles? Jerry will be the judge.<br><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.

In celebration of National Mustard Day, Flavorphiles is bringing the heat, just not the hot sauce.<br><br>This week, Tanner and Jerry dive into the world of spicy condiments, from chili crisp and horseradish to hot mustard, yuzu kosho, and the jars hiding in the back of your fridge that may or may not still be alive. Then they answer one of sushi&rsquo;s great green mysteries: what is wasabi, really, and why is the stuff most people eat basically wearing a disguise?<br><br>Barry Levenson, founder and curator of the National Mustard Museum, joins the show to talk mustard history, mustard culture, strange mustards, great mustards, and how a baseball heartbreak somehow led to one of the world&rsquo;s greatest condiment collections.<br><br>Finally, Tanner walks Jerry through a blind tasting of six different peppercorns, including black, white, pink, green, long pepper, and Sichuan peppercorns. Jerry tastes them for the first time and discovers that &ldquo;pepper&rdquo; is not one thing&mdash;and sometimes it is not technically pepper at all.<br><br>Be safe. Use a condiment.<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.