Cover art for podcast Smidgen

Smidgen

74 EpisodesProduced by Red Stick Spice CompanyWebsite

Somewhere between a pinch and a dash is a smidgen, and when it comes to good cooking, a smidgen can make all the difference! Smidgen is the podcast of Red Stick Spice Company. Join host Anne Milneck as she talks with a variety of interesting people from the food world, plus real-world cooking segmen… read more

54:39

Stock Options | Stock, Broth, Curried Tomato Bisque and Slab Grilled Cheese

S1E6 There are a couple kitchen skills that are worth learning (and some that can have a huge impact on your home cooking), and Smidgen host Anne Milneck is here to tell you that making stock and broth at home can be a game changer. Our own tireless champion of the home cook Anne is interviewed by podcast producer Catherine O’Brien to learn why stock and broth are fundamentals of cooking, why we’re hearing about bone broth all the time, and how easy and doable it is to make stock and broth at home. By the end of the episode, we’re confident you’ll be setting up a veggie cuttings freezer bag and planning your first batch of homemade broth.

Cooking Segment: After the stock talk, Anne and store staffer Madeline are in the Red Stick Spice test kitchen making the classic pairing of Curried Tomato Bisque and Slab Grilled Cheese. This is a real crossover meal—the soup is made with homemade stock and for fans of the sheet pan, that’s the tool that brings the crunch to our slab grilled cheese.

Several of our own spice blends bring this meal to the next level of crowd-pleasing goodness—explore Vindaloo Curry, Madras Curry, and for garlic lovers, the Garlic Curry is a must.

Mentioned on the episode:

Do you have a veggie stock bag in your freezer? We’d love to take a peek at your stock makings on FacebookInstagram, or Twitter! We can hear the crockpot lids now in anticipation of folks making their own stock.

Listen to Smidgen Apple PodcastsSpotifyGoogle Podcasts, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co. 

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