How about a treasure chest where the gold is outside? These fried culinary diplomats come in all shapes and sizes, with all kinds of fillings—yes, even that one you just thought of. What’s not to love? Let Noah and Louisa feed you some dumplings of wisdom. Follow us:@NoSubsPlease on Twitter.@NoSubsPlease@mastodon.online on Mastodon.@NoSubsPlease on Cohost. Noah: […]
For our first Hispanic Heritage Month episode, we take on one of Noah’s most beloved exemplars of boricua cuisine: the exquisite combination of plantain fried to its golden peak, sharp garlic oil, and savory pork cracklings that goes with everything—from roast pork or chicken to seafood stews. Follow us:@NoSubsPlease on Twitter.@NoSubsPlease@mastodon.online on Mastodon.@NoSubsPlease on Cohost. […]
Louisa and Noah knew they had to do something special for the half-century mark, and this episode has everything you could want. Start with a base of classic food almost everyone has experienced; top it with an over-pretentious recipe from a member of our rogues’ gallery; slather on some comments that reveal far, far more about the authors than anyone wanted to know; wrap all of that up in a little discourse about culinary colonialism; enjoy! We sure did.
Back after a two-week hiatus! Among the lordliest of the fried foods, these delicious, simple, crispy balls of ground beans and fresh herbs are some of the best things you can put in a pita. Noah and Louisa track down some tips for especial success.
Cobbler by any other name would taste as sweet—which is good, because this stuff has more minor variations than Beethoven. Noah and Louisa get to the bottom of all of them. You know, where the peaches are. Follow us:@NoSubsPlease on Twitter.@NoSubsPlease@mastodon.online on Mastodon.@NoSubsPlease on Cohost. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon.Louisa: @louisa@mastodon.xyz Our theme […]
Melted cheese, rich tomato sauce, crispy breaded chicken, well-sauced noodles: what’s not to love? Why not ask Noah, who will spend most of this episode telling Louisa he’d rather be eating something different.
Lend us your ears, and in silk-smooth voices, Noah and Louisa will have you in total amaizement as they describe the shuck and awe of the summer salads, all based on those golden pearls of sweet glory.
The perfect lunchbox dessert, without which no bake sale is complete. Noah and Louisa reminisce about these fudgy squares, whose present as a no-fuss baked good would surely astonish the people who (supposedly) invented it as a fine dining treat.
A beloved mainstay of many a summer barbecue, whether you like it with spicy vinegar, grown mustard, or that thick brown ketchup Kansas City calls barbecue sauce. Louisa discusses the importance of making an effort, while Noah tries to hang on to his faith in humanity.
Have you ever wondered why this breakfast food is associated with the French? Well, Noah and Louisa have no answers for you there—but they’ll spend plenty of time talking about how to make a delicious little bread dish, and all the ways people have failed to improve upon it.
Were you expecting hot dogs? Hamburgers? Some other American food that might be appropriate for the 4th of July? What podcast did you think this was? Noah and Louisa take you back to the Eastern Hemisphere on a journey through Britain, Portugal and Japan to wax poetic about the wonders of battered cod and haddock. […]
No summer barbecue or 4th of July cookout is complete without someone bringing a big container of this stuff. Which is interesting, because if you’ve ever talked to anyone about it, you quickly learn two things: 1) everyone has their own recipe, and 2) no one seems to actually like it all that much. Noah and Louisa try to figure out why.
There are few pleasures in life as simple as butter, garlic, and good shrimp—or so you’d think. Noah and Louisa discover that a lot of people have rather interesting ideas on how such a classic combination can be . . . well, is “improved” the right term?
The preferred breakfast of traitors, Popes with weird egg deficiencies, and white people getting their weekend drunk on. Noah and Louisa break down every facet of this brunch staple. Follow us:@NoSubsPlease on Twitter.@NoSubsPlease@mastodon.online on Mastodon.@NoSubsPlease on Cohost. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party on Mastodon.Louisa: @louisa@mastodon.xyz Our theme is Street Food, by FASSounds, and is governed […]
The Florida Keys: bright sun, blue waves, warm sand, haunted dolls—all things that go perfectly with the cool, refreshing taste of key lime juice swathed in rich condensed milk. (We’re assuming here. Neither of us have been.) Noah and Louisa tell you about their agreed-upon favorite pie, and the occasions where it might be served.
If the Sirens had sung of sweet tomatoes, glistening with rich olive oil, paired with refreshing cucumber, and scattered with pearl-white feta, to the illustrious Odysseus, he would have never returned to his rocky island home. Fortunately, it would be several millennia before all of those things came together in a salad bowl—which means it was several millennia and a few years before people started ruining it. Noah and Louisa fill you in.
As we all know, food is at its most delicious when it is served in triangles. This salad, with its bacon and chives and its creamy blue cheese dressing, conjures the fantasy of eating an entire head of lettuce. (You can’t make Noah mention the tomatoes.) It’s our third episode of Salad Days. You know […]
Basil. Cheese. Tomato. Oil. Long ago, the four ingredients sat together in harmony. Then everything changed when a bunch of people chucked some balsamic vinegar in there for some reason. Noah and Louisa investigate why people can’t just leave well enough alone. Follow us:@NoSubsPlease on Twitter.@NoSubsPlease@mastodon.online on Mastodon.@NoSubsPlease on Cohost. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party […]
The only thing Noah likes less than cherry tomatoes and hard-boiled eggs in his salads are people who supposedly like those things finding ways to get around the fact that they’re key ingredients. So, for the first episode of our Salad Days, he and Louisa talk about all the different ways people try to get […]
It’s the king of custards, the despot of desserts, the envy of every other meal-ender—and, as Louisa and Noah discover, the bane of a lot of cooks cursed by iffy ovens or too willing to cut corners.
Let’s welcome spring into our lives with a tribute to one of the greenest vegetables around—and, we think you’ll agree, one of the most variegated episodes we’ve ever done. Noah and Louisa discover that there are some people who just shouldn’t be allowed near a produce section. Follow us:@NoSubsPlease on Twitter.@NoSubsPlease@mastodon.online on Mastodon.@NoSubsPlease on Cohost. […]
Anchors aweigh! Noah and Louisa cast off to take on these treasure-laden galleons of the sandwich fleet—or, more accurately, some of their worst captains. Do they land a broadside?
Whether at a cocktail party or a down-home family picnic, these little vessels for mayonnaise and paprika are the picture of midcentury elegance. Noah and Louisa take on the most ovoid, and therefore most seasonally appropriate, of Easter foods.
We know what you’re thinking. You’re thinking we all know how blueberry muffins are made. Well, would that it were so simple. Noah and Louisa talk about how, for some people, there is no recipe so easy or so forgiving that it can’t be turned into a quagmire of quick bread.
If you’re the weirdo who thinks we haven’t done enough British food, well, this one’s for you. Noah and Louisa discuss the classic comfort casserole that dares to say: is there anything better than a blanket of mashed potatoes over ground meat? Follow us:@NoSubsPlease on Twitter.@NoSubsPlease@mastodon.online on Mastodon.@NoSubsPlease on Cohost. Noah: @elderrumbao on Twitter, @nsmckinnon@laserdisc.party […]
If you’ve been listening for a while, you know Noah tends to recoil when Louisa breaks out descriptors for eggs—so, naturally, we figured it was time to take the bull by the curds. Whether you like your scrambles French-style or nearly omeletted, we’re sure you’ll find someone to annoy you in this sojourn through the most controversial of breakfasts.
The rare episode where both hosts have made the food in question. If you’re one of the three people left who doesn’t know where Noah lives, let him regale you with the tales of every petty argument he’s had to hear about this food. It’s chicken wings in orange hot sauce. It is not that complicated. How did you jackwagons even find a topic to be more insufferable on than the Bills?
For this exciting milestone, Noah and Louisa decided to do things a little differently. This time, we cover recipes made with Nutella—decadence in a jar or overrated slop? Let them tell you all about it.
How is this the most sacrilegious episode we’ve done yet? Noah and Louisa discuss that most quintessential of fried-tuber side dishes, that most incorrectly-named of fast-food staples: the French fry.
Picture it: the Internet, 2023. Noah and Louisa discuss the dense and delicious dessert that, despite the doughtiest deeds of this delegate for the duty of description . . . does not start with a D. Look, it’s cheesecake. We love it. Let us tell you all about it.
Did you know squash soups don’t have to taste like you puréed a pumpkin spice latte? Did you know Noah has actually made some of the foods on the show? This time, he and Louisa get to talk about all the different ways you, too, can make your soup as gourd as possible.
Hearty soups, full of beans and tubers, are a regular feature of cucina povera—and, precisely because of that, are particularly susceptible to dinguses who want to overcomplicate things for no reason. Noah and Louisa get to talk about a soup one of them does not, in fact, particularly like.
Bowlful of red, bowlful of white, or possibly a secret third bowlful: whatever kind of mood you’re in tonight, Noah and Louisa discuss the soup that will one day draw battle-lines across the Northeast.
At its best, a wonderful savory restorative; at its worst, an unevenly-seasoned mess of mushy vegetables and bad meat. Noah and Louisa talk about that most famous of broths for the convalescent.
We hear what you’re saying: wouldn’t it be easier to just buy some donuts at your local shop? Is it really worth making your own? As Noah and Louisa discover, some people tried—very few of them, as it turns out, with any real understanding of what they were doing.
The perfect time to discuss fresh summer flavors: in the bleak midwinter. Let Noah and Louisa take you on a journey to the Mediterranean coast, where people get extremely het up about what goes in their green sauces.
What’s great about nachos is how modular they are: no matter what protein, type of cheese, or toppings you prefer, there’s a plate of nachos out there you’ll like. And yet, somehow, there are people—quite famous people, of some renown in the recipe world—who have managed to screw them up. Noah and Louisa discover that, for the first time in NSP history, they have the ultimate definitional element for a great show: a recurring villain.
Whether it’s steamed or baked, dense or light, a full-meal wedge or a dessert slice, there’s one thing both sides of the Atlantic ocean agree on: everyone absolutely hates this garbage food. Noah’s first fruitcake foray came on the same week as this episode was recorded, so Louisa gets to explain to him—and laugh at his increasing terror.
Something like half of Puerto Rican Christmas carols involve the key subject of cooking pork. There is a good reason for this: it’s absolutely delicious. Let Noah and Louisa tell you about this magical dish and all the ways in which it’ll make you happy.
Whether a Sunday dinner staple or the centerpiece of a beautiful holiday dinner, whether eye of round or prime rib, a roast beef treated well is a memorable treat. Louisa’s got the reins on this episode, as Noah asks her how to choose a good cut, tricks to combat shrinkflation-induced lean roasts, and more. Plus, courtesy of listener Matt, find out how one galaxy-brained genius decided to make his chili.
Right now, a number of you are yelling the word “dressing” at your phones, and people think you’re being weird. Better to listen and find out how Noah and Louisa like this side dish, so often oddly restricted to Thanksgiving despite its many wonderful qualities. Plus: our second mailbag, sent in by another loyal reader, and . . . hoo boy, it’s a good one.
If you went to a Thanksgiving dinner this coming week (*brag*), chances are pretty good the centerpiece of it was a turkey cooked to crispy and golden perfection. Or so we hope. For the people who didn’t quite get to enjoy that, Noah and Louisa have some things to say.
As a tenth-episode bonus, they also do two firsts: dunk on a recipe they found on the Internet, and discuss a comment received from a reader!
In the fall, a home cook’s fancy lightly turns to thoughts of spuds—and, perhaps, leeks cooked in butter. Noah and Louisa discover that, no matter how simply a dish may be named, you can’t stop some people from overcomplicating it.
What could be more Italian than spaghetti and meatballs? Well, to hear some people tell it, lots of things—and they might be right. Noah and Louisa attempt to defuse this source of ongoing cross-Atlantic tension.
Our spookiest episode yet . . . well, if you’re scared of autumnal whiffs of mortality. Look, there’s not a whole lot of homemade Halloween foods, okay? Noah and Louisa did their best to be respectful to a serviceable pie. Some other people did not. These are their stories.
Whether breaded, battered or even dredged—depending on your recipe—delicious poultry covered in equally tasty starch and goldened in oil is beloved the world over. Unless it’s made by some of the people Noah and Louisa tripped over in their research.
Like all classic comfort food, they’re infinitely customizable in flavor, seasoning, texture, technique . . . and yet Noah and Louisa managed to find the one thing you probably shouldn’t do to them.
Anchovies, mustard, torn lettuce—what is it with Caesars and causing arguments about classics? Noah and Louisa wade into the comment sections of the Internet to see what’s what.
One cannot live on bread and cheese alone. Or can one? To answer that, Louisa and Noah toast up more of the Internet’s finest home cooks.
Whether it’s about beans, tomatoes, onions, or garlic, no food seems to cause arguments with more frequency, or more vehemence, than good old chili. This week, Louisa and Noah try to get to the bottom of the bowl.
Who doesn’t love the classics? For our first episode, Noah and Louisa take a look at that most famous and shareable of baked goods, regardless of breadth, crisp, or chew: the chocolate chip cookie.
