Let's Get Sauced: Tim McKirdy and Sother Teague

About this episode

Dave Arnold discusses cooking with alcohol and food pairings with guests Sother Teague and Tim McKirdy.

Dave is joined by Sother Teague and Tim McKirdy of Sauced to talk cooking with booze, drinking with food, and what separates a good carbonnade from Belgian slander. Before that: John returns to fine dining, Nastassia survives Spirit Airlines, Jack hits the Austin wedding shot wheel, Quinn breaks in a new wok, and Dave recreates 1870s kaiser rolls from a Vienna Exhibition report. Plus: polished cast iron, mushy peas, Irn-Bru, Buckfast, fish and chips, Guinness on a Lukr faucet, forbidden Jarts, Shrinky Dinks, fry oil management, and why carbonnade should be thickened with mustard-slathered bread. Hosted on Acast. See acast.com/privacy for more information.

People in this episode

Host: Dave Arnold

Guests: Sother Teague, Tim McKirdy

Topics covered

• cooking with booze
• food pairing
• Belgian cuisine
• fine dining
• cooking techniques
• cast iron management

Keywords

• cooking
• booze
• carbonnade
• fine dining
• cast iron
• mushy peas
• fish and chips
• Guinness

Mentioned in this episode

Organizations: Spirit Airlines, Irn-Bru, Buckfast, Guinness

Products: Jarts, Shrinky Dinks, fry oil

Books & works: 1870s kaiser rolls

Places: Austin, Belgium

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