PODCAST · arts
High Gluttony
by Gretchen Heller and Becca Dewbey
High Gluttony is about cooking, consuming, relaxing, and learning a few things along the way. Pour yourself a drink, light up a joint, or settle in with some tea, and join Gretchen and Becca for their latest adventure.
Episodes
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Episode 132: Duck Confity Rillettes
In this episode, Gretchen talks through one of her favorite foods, Duck Confit! and then turns it into duck rillettes.
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Episode 131: Everything Oil and Pickled Fruits
Due to Gretchen being overwhelmed by making Christmas presents - this episode about Christmas presents is a few days late for the actual day. This spicy oil would be a great gift to yourself any time of year. Pickled fruits are probably a bit more specialized depending on your palate.
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Episode 130: Chocolate Truffles
It's finally time to cover truffles! At least the chocolate ones. These easy holiday treats are so easy to modify and personalize. There is some discussion of ganache and what it is.
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Episode 129: Almond Extract
Gretchen made almond extract at home! So Simple! She talks through the process, why you can't just drink it straight, and what she may do different in the future. And this is a quick one.
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Episode 128: Carbonara
Gretchen finally gets around to making carbonara and breaking down recipes from the internet, because there are a lot of them. Gretchen thought she was losing her mind at one point because all the recipes call for whole egg and she was taught with only yolks. And don't you dare bring cream…
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Episode 127: Soba Noodles
Join Gretchen again for another recipe she discovers does not have added benefits from making your own! Buckwheat flour proves a bit of a challenge and learn a bit about buckwheat in the process.
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Episode 126: Black Pepper Papads
Another thing Gretchen will never feel compelled to make again! While papads seem fairly straightforward to make, there is probably a bit of a trick to them. And you can buy premade ones at the store or from your favorite Indian Restaurant, which feels like the better way to go. Listen to…
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Episode 125: Braised Pork Shoulder
Finally, we're braising! Gretchen makes a braised pork shoulder from Anthony Bourdain's Appetites Cookbook which uses coke! It's interesting and it works! Paired with Soba noodles and the recommended cucumber pickles, this dish is pretty fantastic. But of course Gretchen has notes!
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Episode 124: Crispy Lentils
Gretchen discusses why lentils are one of the best foods for you if you can manage to eat a half a cup per day! And why crispy lentils might be better - or at least helpful to add some variety to getting all those awesome nutrients. Also mentioned in this cute little episode - 400 degrees might…
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Episode 123: Plum Cake
What is better in summer than stone fruit? Gretchen found this recipe from Preppy Kitchen that is absolutely fantastic and works perfect with juicy fruit! Tender and tart this Plum version was even better than the original recipe that calls for peaches.
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Episode 122: Scallion Pancakes
Join Gretchen on a journey of a simple laminated dough! So tasty! So Simple- but beware- the rolling takes a while. and maybe let these rest in the fridge overnight? Gretchen liked the results! Highly recommend trying to make these yourself, as they are super delicious. With tips at the end for...
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REPISODE 121: Pomegranate And Poppy Seed Wings
Gretchen brings you another failure on her part this week. After getting confused during preparing for the episode the night before she accidentally swapped baking powder for baking soda, and ended up with not so crispy wings. But the sauce is so good it wasn't a complete failure, just a partial...
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EPISODE 120: Grapefruit Soda with Chai Masala
Gretchen does a little dive into another recipe from The Flavor Equation and reads about carbonated beverages. Did you know that 3 entire things happen when you drink something carbonated? Gretchen sure didn't!
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EPISODE 119: Orange Marmalade
Gretchen agreed to make orange marmalade for her coworker's husband, so she figured she'd better use that for content! While the entire marmalade process took approximately 3 hours from preparing the oranges, to cooking the jam, to canning for storage, but this is cut down to just the essential...
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EPISODE 118: Hara Bhara Kebabs With Burnt Lime Raita
Gretchen speeds through making these delightful kebabs from the Fresh India, with slight modification for decreasing potential moisture. There is paste making, potato mashing, and attempting to not set the kitchen on fire. Listen now to find another reason you should purchase "Fresh India"!
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Episode 117: Peach Slab Pie
Listen to Gretchen struggle with making a slab pie with a recipe she's not entirely sold on. Substitutions are made, ingredients forgotten and then hastily added back into the recipe, and struggles with crumbly dough.
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EPISODE 116: Cous Cous with Sesame-Roasted Carrots and Feta
Gretchen talks through another recent recipe she is now obsessed with, Sesame Roasted Carrots With Cous Cous And Feta - except she forgot the feta. Another recipe from "The Flavor Equation", she talks through the recipe and provides some facts about Sesame. It's another short but savory episode…
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Episode 115: Bolinhas - The Flavor Equation
In this episode, Gretchen provides a couple of programming updates and then talks for a little bit about some cookies she's been creating recently, Bolinhas and Coconut Thumbprint Cookies with tropical fillings, and her notes on what she'd do differently next time.
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Episode 114: Shepherd's Pie
A little programming note for our Gluttoneers - we're taking a break after this episode and wish everyone a happy holiday season! But, for now, on to shepherd's pie...We've prepared a lot of mashed potatoes around here but adding them to the top of a casserole had eluded us until now. Behold, the...
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Episode 113: A Soup Situation with Marcella
It's soup season! We celebrate this cozy time of year with a tribute to our favorite, Marcella Hazan. Starting with dried beans and ending with lemon zest and olive oil, this easy and simple soup will be go-to dish for us this fall. Not only is our recipe from Marcella but we take it a step…
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Episode 112: Homemade Root Beer and Funky Floats
We've been wanting to make homemade root beer since March, but it takes about two weeks to get to the final product and we had to make a ginger bug, not to mention sourcing the unusual ingredients used. Oof. All in, this was quite the endeavor. We mix our finished root beer with ice cream and…
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Episode 111: Scotcheroos
Our latest adventure finds up elbow deep in rice krispies, chocolate, peanut butter, and butterscotch. It's that time of year when there's an excuse to eat sugary treats all day long and we're starting with a mid-west favorite, the scotcheroo. We found these ingredients to be a great base to add…
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Episode 110: Green Apple Margaritas
Never content with making something simple, we get creative with green apples and put them into syrups, blenders, and even the freezer. Talking a little about what makes green apples unique, we ultimately end up with a few variations on an herby, apple margarita to kick off fall. Join us in…
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Episode 109: Three Year Anniversary & Granumel Redux
Happy anniversary to us! It's been three whole years since we first released our "we're getting toasted and so is the sugar" episode, so we're celebrating by revisiting the toasty gem that is granulated caramel. This process of heating your sugar at 300 degrees for a few hours and stirring every…
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Episode 108: Cheesy Japanese Sweet Potatoes
As soon as we saw this recipe on Weekend Home Kitchen's Insta, we knew we had to test it out. With just a few simple ingredients including Japanese sweet potatoes, cheese, oil, and spices, we ended up with a crunchy but soft, sweet but salty, and 100% tasty, treat. We add in some of our quoogles...
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Episode 107: Skillet Pizza
It's been a few years since we ventured into pizza territory by making a Detroit style pie with that signature crisp edge and thick crust. Wanting to try a different approach, we make a new HG favorite with the skillet pizza. This style is close to a Neapolitan and comes together fast if you use…
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Episode 106: Burgers
Using tips from our fave, J. Kenji López-Alt, we dig into what makes the perfect burger. G sticks with the classic and creates an all beef burger while Becca attempts a beet-based veggie patty. G spices her toppings up with a black garlic mayo while Becca keeps it simple with white cheddar. Our...
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Episode 105: Basil Fleur de lait with almond balsamic brittle
What a combo we've stumbled upon! We build on the simple fleur de lait we made a few years ago and add basil and lemon zest. To be fair, we probably made it harder on ourselves than we needed it to be but we share some tricks for simplifying during our tasting and final thoughts. Not stopping...
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Episode 104: Three Easy Salad Dressings
We're officially back! If you're like us right now then turning on the oven or even thinking about spending more than a few minutes on food prep is not an option. We're loading up on salads this August and create three quick and easy options - an egg-free take on caesar, an herby italian, and a...
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Episode 103: Gretchen Grills while Becca Chills
We're back! Sort of. We recorded this grilling episode right before Gretchen got sick and this heat wave hit. So while it was still hot, don't worry, we weren't making G grill in 100 degree heat. We talk through the process of grilling vs a low (heat) and slow cook method and get into the origin…
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Episode 102: Empanadas
We're embracing the meat pocket language of empanadas. Even though it's scorching hot out we turn on our ovens, food process our dough, and go rogue with our filling to create some tasty, savory hand pies. We talk a little about variations around the world and spend a lot of time getting to the...
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Episode 101: Gazpacho
We're officially embracing a hot tomato summer with some ice cold gazpacho. G talks us through the original ingredients used and what this chilled soup can look like today and Becca shares the story of the moment she became a gazpacho convert. We're bringing back chilled soups! Recipe Source:...
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Episode 100: Hot Fudge and Butter Pecans
It's hard to believe, but we made it to our 100th episode! We commemorate the moment with homemade hot fudge and butter pecans for some celebration sundaes. We also reminisce about how much we've learned along the way, some of our challenges, and share our favorites. Thanks to our Gluttoneers for...
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Episode 99: Panzanella
We're digging into this classic summer salad by playing around with a few recipes - including one from Giuliano Hazan - learning some dish history, and reading about crimes against cucumbers from Marcella's Ingredienti book. We also share our love/obsession of Bizzy CBD gummies (use code HGBIZZY...
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Episode 98: Tortelloni Verde
We're letting our leek freak sides loose and adding them to everything in this dish from the dough to the filling to the sauce. These tortelloni are fairly easy to make, especially if you're using a stand mixer like Becca (who also makes an eggless dough) but the prep on all these veggies was...
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Episode 97: Celeriac Remoulade
Keeping it light and easy this time, we make a tasty side dish or coleslaw alternative using celeriac for Becca and turnips and carrots for Gretchen. We chat about plant structure, get existential about roots, and confirm that our brains are now coded for true crime by how we describe peeling a...
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Episode 96: Eton Mess
Quick, simple, delicious, and loaded with options for puns with its name, we embark on a very British, Eton mess adventure. With just three main ingredients - meringue cookies, whipped cream, and strawberries this dessert is quick and easy to make, especially if you cheat and buy cookies like we...
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Episode 95: Four Twenty Broccoli Tart
It's our favorite high holiday and we are celebrating by creating an infused broccoli tart. Gretchen adds homemade cannabutter and Becca adds a drop of THC tincture to the dough. We top our tarts with lots of tiny, cute broccoli trees and pecorino cheese. Our result is what we call a…
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Episode 94: Armored Artichokes
We are breaking down the beautiful and defensive artichoke. Gretchen walks Becca through cleaning, preparing, and finally steaming our artichokes and we have to improvise a bit with Becca's steamer situation. Our dear friend Marcella Hazan makes an appearance through her Ingredient book and G...
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Episode 93: Eggless Shortbread Cookies
We may have discovered a new favorite cookie recipe. And leave it to Becca to find two back to back eggless desserts in a cookbook absolutely filled with eggs lol. But, this very simple and seemingly basic dough leaves a melt in your mouth texture with the perfect crunch. Eggless shortbread...
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Episode 92: Semolina Pudding and a Caramel Battle
What should have been a fairly simple and interesting dessert, turned into a caramel battle for Becca and we end up with mixed thoughts on this dish. We talk some more about FRANCE and learn a trick from Ginette to salvage burned milk and some tricks on planning a menu. Recipe Source: Semolina...
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Episode 91: Mushroom Soup and Simple Salad
Hopefully, the last of us hasn't scared everyone off mushrooms because we are throwing them in a soup! We focus in on the use of the words scant and heaping used in the recipe from FRANCE The Cookbook because as we all know Fannie Farmer would never use such vague words. The fun doesn't stop with...
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Episode 90: Cauliflower Gratin and FRANCE forever
Can't stop, won't stop! We are still exploring FRANCE The Cookbook by Ginette Mathiot and we continue with our roux bases and add lots of cream and cheese this time. Throw in some blanched cauliflower and this decadent dish is ready to bake. We learn Giny's criteria for the perfect kitchen and...
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Episode 89: More FRANCE and Tomato Sauce
We continue our exploration of the classic FRANCE The Cookbook and dig into sauces. We chat about bases, methods, and as always, have lots of thoughts and questions like is mirepoix supposed to have ham and ew gross glad we don't commonly use animal blood as a sauce thickener these days! Join us…
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Episode 88: Ravigote Butter and FRANCE The Cookbook
We're starting a new adventure! For years, we've been wanting to get our hands into the classic FRANCE The Cookbook but the almost 1,000 page book was overwhelming until now (dun dun dun)! Join us as we begin our journey with Ginette Mathiot and get to the heart of the recipes that shaped a...
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Episode 87: Guacamole Two Ways
In another short adventure, we create guacamole two ways - a classic with onions, tomato, avocado, and a pantry style recipe that Becca adds to the list. We also share new learnings about the tasty avocado and eat lots of chips. Recipe Sources and Links:...
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Episode 86: G and B Make Hot Sauce
It is too cold for our comfort so we are warming up our bellies with some hot sauce. We chat about creation methods including fermenting vs not fermenting and discuss what distinguishes some of our favorite sauces from each other. It's a quick and spicy one for our Gluttoneers so settle in with...
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Episode 85: Toum Round Two
In a weird turn of events, Gretchen tries to actually break a sauce on purpose. What? We know. Very weird. But, once Gretchen learned of a trick to use egg whites to fix a broken toum emulsion, we knew we had to revisit the creamy goodness of this garlic treat. Becca gets to sit this one out…
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Episode 84: Cheeky Cheating Noods
We're making new year noodles for the nood year! We're also getting cozy with a warm bowl of comforting stroganoff. This dish was a staple in Gretchen's house growing up and even though we are making noodles from scratch, we bring in the stand mixer to make it a little easier on ourselves. Happy...
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Episode 83: Gingerbread Cookies and Baked Brie
We're drinking prosecco, we're talking about molasses, and we're eating a wheel of cheese. Must be the holidays!! Join us for our latest journey into baking brie with puff pastry, rosemary, dried cranberries, pecans, and honey. We also gush (a lot, lol) about the gingerbread cookie that…
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ABOUT THIS SHOW
High Gluttony is about cooking, consuming, relaxing, and learning a few things along the way. Pour yourself a drink, light up a joint, or settle in with some tea, and join Gretchen and Becca for their latest adventure.
HOSTED BY
Gretchen Heller and Becca Dewbey
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Frequently Asked Questions
How many episodes does High Gluttony have?
High Gluttony currently has 132 episodes available on PodParley. New episodes are automatically indexed when they're published to the podcast feed.
What is High Gluttony about?
High Gluttony is about cooking, consuming, relaxing, and learning a few things along the way. Pour yourself a drink, light up a joint, or settle in with some tea, and join Gretchen and Becca for their latest adventure.
How often does High Gluttony release new episodes?
High Gluttony publishes regularly with 132 episodes available. Check the episode list for the typical release schedule.
Where can I listen to High Gluttony?
You can listen to High Gluttony on PodParley by clicking any episode. We provide an embedded audio player for direct listening, and you can also subscribe via your preferred podcast app using the RSS feed.
Who hosts High Gluttony?
High Gluttony is created and hosted by Gretchen Heller and Becca Dewbey.
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