Category Archives: Sunday Kitchen

Show 536 Sunday 21 October

Watch today’s show at YouTube.

Sunday Kitchen #69 Brownies

Boil one cup of water and 1/2 cup of flour over low heat, stirring constantly, until it reaches the consistency of a thin gluey paste. Remove from heat and let cool completely.

Mix 1 cup of sugar, 1 teaspoon of salt, 1 teaspoon of vanilla, 3/4 of a cup of cocoa and 1/2 cup of oil.

Add the flour-water mixture.

Mix well.

Add 1 1/2 cups of flour and 1/2 a teaspoon of baking powder. Spread mixture into a pan. Bake at 350 for 25 minutes.

Bake at 350 for 25 minutes.

link

I used this recipe.

But I used one cup of sugar instead of two because two seemed like too much.
It tasted sweet enough to me.

music

show start
artist: AdHoc
album: Toutes directions
track: La note en cage
from: Annecy, France
album at Jamendo
artist at Jamendo
artist site

other music
artist: Carlos Rives
album: Improvisaciones
track: Noesis 2
from: Andratx, Spain
album at Jamendo
artist at Jamendo
artist site

Did you notice a mistake in this script? Please leave us a comment and tell us! We really appreciate people pointing out our mistakes.Thank you.

Have you have translated this script – or part of it – into your language for English practice and published it on your blog? Please leave a comment and a link so other people can read your translation. Thank you.

Show 529 Sunday 14 October

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Sunday Kitchen #68 Pumpkin Pie

Pumpkin
Apple

Flour
Salt
Oil
Water

Sugar
Salt
Ginger
Cinnamon

Nuts

Want to know quantities?

1/2 a pumpkin
1/2 an apple

3 cups of whole wheat flour
1/2 teaspoon of Salt
1/2 cup of oil
1 cup of water

1/2 a cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of ginger
2 teaspoons of cinnamon

A sprinkle of nuts (pecan nuts)

notes

This pie is loosely based on this recipe. I didn’t even know pumpkin came in a can until I saw that recipe. Why would you buy it in a can when there are pumkins everywhere ?! Anyway …

There was no soymilk in the house, so I just left it out. I’m not sure where I got the crust recipe. links

pumpkin pie at Wikipedia

music

show start
artist: AdHoc
album: Toutes directions
track: La note en cage
from: Annecy, France
album at Jamendo
artist at Jamendo
artist site

other music
artist: Olga Scotland
album: Scotland Yard
track: Shotla
from: Moscow, Russia
album at Jamendo
artist at Jamendo
artist site

Did you notice a mistake in this script? Please leave us a comment and tell us! We really appreciate people pointing out our mistakes.Thank you.

Have you have translated this script – or part of it – into your language for English practice and published it on your blog? Please leave a comment and a link so other people can read your translation. Thank you.

Show 522 Sunday 7 October

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Sunday Kitchen #67 Carrot Cake

3 cups of grated carrots
1 cup of water
1/2 a cup of oil
1 cup of sugar
2 teaspoons of cinnamon
2 teaspoons of all spice
1/2 a teaspoon of salt
1/2 a cup of raisins

Mix.

2 cups of whole wheat flour
1 1/2 teaspoons of baking soda

Mix.

Add to the carrot mixture.

Mix.

Bake at 350 degrees for 50 minutes.

links

I adapted a recipe I found here.

music

show start
artist: AdHoc
album: Toutes directions
track: La note en cage
from: Annecy, France
album at Jamendo
artist at Jamendo
artist site

other music
artist: Fabio Basile
album: Mabbit
track: Trepverter Dance

from: Verona, Italy
album at Jamendo
artist at Jamendo
artist site
YouTube channel

Did you notice a mistake in this script? Please leave us a comment and tell us! We really appreciate people pointing out our mistakes.Thank you.

Have you have translated this script – or part of it – into your language for English practice and published it on your blog? Please leave a comment and a link so other people can read your translation. Thank you.

Show 515 Sunday 30 September

Watch today’s show at YouTube.

Sunday Kitchen #66 Hummus and Pita Bread

Soak some chickpeas overnight.
Cook them.
Then blend them with some tahini, lemon juice, garlic and olive oil.
Hummus.

Put 2 teaspoons of yeast in 1/4 cup of warm water.
Add 1 tablespoon of sugar and let stand for 10 minutes.
Sift 2 1/2 cups of flour and 1/2 teaspoon of salt into a warm bowl.
Form a well in the center.
Pour in yeast mixture and one cup of warm water.
Mix.
Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
Oil a large boil.
Place dough in bowl and turn to coat with oil.
Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours.
Dough should be doubled in bulk.
Knead for a few minutes then divide into balls.
Roll balls into circles on a lightly floured surface with floured rolling pin.
Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place.
Sprinkle cookie sheets with flour or oil.
Bake for 5 to 10 minutes at 475 degrees.
Hummus and pita bread.
Mmm, delicious.

links

I used this pita bread recipe.

This show was featured on the cataspanglish blog.
Thanks Cris 🙂

music

show start
artist: AdHoc
album: Toutes directions
track: La note en cage
from: Annecy, France
album at Jamendo
artist at Jamendo
artist site

other music
artist: HOTEL 7
album: HOTEL 7
track: The oval room feat. Syncopator
from: Milano, Italy
album at Jamendo
artist at Jamendo
artist site
YouTube channel

Did you notice a mistake in this script? Please leave us a comment and tell us! We really appreciate people pointing out our mistakes.Thank you.

Have you have translated this script – or part of it – into your language for English practice and published it on your blog? Please leave a comment and a link so other people can read your translation. Thank you.

Show 508 Sunday 23 September

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Deutsch

Sunday Kitchen #65 Wine Tasting

Michael Howell: 

And John’s going to lead you through a tasting of these seven wines, ah, to give you a real quick grasp on varieties from around the world. Thanks for coming and have some fun.

John Stuart:

I always start with one thing: the first thing you have to understand about wine is that wine is a farmer’s crop. OK? Every bottle of wine comes from the hands of a farmer somewhere in the world. And as you know, living in a(n) agricultural community, farmers need every penny they can get for their crop. So, here’s to the farmer, thank you.

He’s been in the industry for a long time. He’s into everything from the vineyards, to the winery, to the marketing, to the making. He understands the complete game that is the wine world. So, what I’m going to do is I’m going to ask Peter to give you a little song and dance and tell you about this beautiful wine that comes from Nova Scotia.

Peter Gamble: 

Benjamin Bridge is a winery that’s starting literally around the corner. So we’re sort of over top of the hill and just down on the other side of the ridge on White Rock Road.

The climate in Nova Scotia is absolutely fantastic for, for sparkling wines and for aromatic whites.

So this grape variety is … it’s meant to be comfortable, casual, at home … goes great on, you know, decks and wharves and things like that. It’s low alcohol. Moscato d’Asti is actually only about five and a half percent. We’ve run this to about seven. And we think with out climate it’s about where we want to be. So it’s lower alcohol, easily consumed, often too easily.

Put your nose right in. The nose on this wine is beautiful.

One of the beautiful things about the bubblys – and this is one of the reasons they were first used – is that they were, they were given to patients in the health care system in France.

You want to get some air in there. The air opens up wine. That’s why we give it a twirl.

I can just put Burgundy on my bottle and everybody in France knows that it’s a Pinot Noir – because only Pinot Noir is grown in Burgundy. But, I can’t use Burgundy if I’m growing a Pinot Noir in California.

Wine makers, like Peter, their real skill is taking different wines, and blending them.

We’re going to drink some Zinfandel in a little while and I can tell you, a real Zinfandel is nothing is nothing like those white Zinfandels. It’s big, it’s kind of in your face, um very, it’s beautiful.

She is also the largest organic grape grower in South Africa.

You can make crappy wine out of great grapes, but you can never make great wine out of crappy grapes.

Here’s something I want to tell you: the world of wine is wonderful.

The Shiraz grape loves heat. And it will make a grape that will give you alcohol up to 17 percent, in the vineyard. The problem is you’ve got 17 percent wine, it tastes like alcohol, and second of all, after half a glass you’ll be talking to Jesus.

And there is actually a man by the name of Wolf Blass. He’s a little guy about this guy, he’s a German ah … of German origin.

There is no correlation between quality and price. Last year the top 100 wines in the world had five wines that were over 700 hundred dollars and yet the average price of the top 100 wines in the world last year was 28 dollars and seventy something cents.

Buy a bottle of wine, taste it, and if you don’t like it, never buy it again. Find the ones you like. Only drink the ones you like.

Wine is kind of like people, in that you never know exactly where it’s going to end up.

So, all wines don’t necessarily get better as they get older.

I can tell you right now, that 99 percent of all the wines you buy from the liquor corporation are meant to drink now.

And most people have a, a false impression that you can age a wine for ever and it’ll get better and better.

I’d rather you buy a 12 dollar bottle and like it, than, than buy a 30 dollar bottle that you’re really paying for the label.

We make white wine out of red grapes sometimes. Because if you crush a red grape, you’ll notice the juice inside’s white. OK? And that’s because all the colour and the flavour in the grape is on that jelly layer on the inside of the grape. So we crush the grape up and we let it sit in a big vat in its skins. And we either punch cap it, which is when we push the cap down like this ‘cos all the skins come to the top. Or we have great big giant vats where they continually keep pouring wine over the grape to keep pushing it down. And that’s how we get the colour in our grape, in our wine.

I don’t have much more to say. Have fun, enjoy it and it’s an amazing world, the world of wine. Thank you.

links

wine tasting

Tempest

Bishop’s Cellar

music

show start
artist: AdHoc
album: Toutes directions
track: La note en cage
from: Annecy, France
album at Jamendo
artist at Jamendo
artist site

other music
artist: AdHoc
album: Toutes directions
track: Rendez-vous au .org
from: Annecy, France
album at Jamendo
artist at Jamendo
artist site

Did you notice a mistake in this script? Please leave us a comment and tell us! We really appreciate people pointing out our mistakes.Thank you.

Have you have translated this script – or part of it – into your language for English practice and published it on your blog? Please leave a comment and a link so other people can read your translation. Thank you.

Show 501 Sunday 16 September

Watch today’ s show at YouTube.
Deutsch

Sunday Kitchen #64 Acadia Meal Hall

We went and checked out the meal hall at Acadia. It’s pretty flash eh. It’s a million times better than the selection of food available at the place I stayed in first year.
We went there at breakfast time.

Trattoria. What does that mean?
I don’t really get what this means either: It’s hip to eat square.
Porridge.
Cereal.
Mmmm bagels.
Bread.
Fruit.

How cool is this? It’s a machine that takes your dirty dishes away. Like magic.

There’s also this place called myPantry where you can cook your own food. They had lots of different ingredients there too. They even had a whole corner of gluten free stuff. And lots of soymilk. Sweet.

They even let us check out the kitchen. Cool.
There was a massive oven.
Check out my stylish hairnet.
Onions.
Lettuce.
Lot’s of cool machines.

We’re going to come back here for lunch some day.
I’ll let you know how the food is.

show start
artist: AdHoc
album: Toutes directions
track: La note en cage
from: Annecy, France
album at Jamendo
artist at Jamendo
artist site

other music
artist: HOTEL 7
album: HOTEL 7
track: jas
from: Milano, Italy
album at Jamendo
artist at Jamendo
artist site
YouTube channel

Show 494 Sunday 9 September

Watch today’s show at YouTube.
Deutsch

Sunday Kitchen #63 Roasting Coffee at Oso Negro

This is the world headquarters of Oso Negro.
Oso Negro is a café and roastery in Nelson, British Columbia, Canada.
A few days before we left Nelson, we went to the Oso Negro roastery to check out how they roast their coffee.

step one: get some beans
The bags of beans are pretty heavy – about 150 pounds – so it helps if you have a machine like this to lift them.

step two: check for rocks
This machine separates the rocks from the coffee beans.
These are all rocks and other stuff that has come out of the coffee – over a long period of time though, not just out of one bag.

step three: roast
Each batch is roasted for about 12 to 15 minutes.
The machine runs on gas.
About 30 to 35 pounds of beans are roasted at one time.
When they’re almost ready the roaster continually checks the beans. He’s checking the colour of the beans to see if they are ready. He has to keep checking because the colour changes very quickly.
When they look like they are done, open the flap.
There’s a fan sucking all the smoke in. This is what the smoke looks like if you turn the fan off.

step four: cool the beans
The beans get pushed around like this so that they cool down. There’s a fan which sucks air through which also helps to cool them.
The roaster watches the beans to check the colour and to see if there are any black beans which have been roasted twice.

step five: empty the chaff
When the beans are roasting a kind of skin comes off which they call chaff. It burns easily so it’s a fire hazard and you need to empty this occasionally.

step six: mix a blend
Take a few different kinds of beans and mix them together to make a blend.
This mixer is an adapted cement mixer.
And while we were there a new mixer arrived. They said they need a bigger mixer to save time.

step seven: pack the coffee
Stamp some bags.
Put the coffee into bags.
And put the bags into a box.

notes

We don’t say pounds in NZ. I decided to say pounds because that’s what they use.
Here is a conversion:
150 pounds = 68 kgs
30-35 pounds = 13-15 kgs

I said chaff the way it is said in Canada. I think it is pronounced differently in NZ.

Oso Negro means black bear in Spanish.

You can buy Oso Negro coffee at many places in BC and Alberta, Canada.
Here’s a list.

You can also order coffee to be sent anywhere in the world. Click here.

links

Oso Negro