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Spilled Milk

Molly Wizenberg and Matthew Amster-Burton

185
Followers
1.4K
Plays
Spilled Milk

Spilled Milk

Molly Wizenberg and Matthew Amster-Burton

185
Followers
1.4K
Plays
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About Us

Every week on Spilled Milk, writers/comedians Molly Wizenberg and Matthew Amster-Burton start with a food-related topic, from apples to winter squash, and run with it as far as they can go—and, regrettably, sometimes further.

Latest Episodes

Episode 445: Soft Pretzels

EToday we encounter Supermarket Sweeps, corporate historians and roller skating hoodlums as we dive deep into Soft Pretzels. It's Auntie Anne's vs Wetzel's Pretzels as we discuss musical puns and too much Animal Crossing to eventually invent the Slim Jim Candy Cane. Hot Buttered Soft Pretzels

48 MIN4 d ago
Comments
Episode 445: Soft Pretzels

Episode 444: Shichimi Tōgarashi

EToday we finally start paving Memory Lane as we learn Matthew is all bluster and Molly sprouted from a root cellar. As we discuss spice blends, mustard water and the bottomless well of Molly's inexperience we hope you sue us, marry us or at least mail us something. Dipping Udon Tsuyu 2 cups water 1 1/3 teaspoons dashi powder 1/3 cup mirin 1/2 cup soy sauce 1 tablespoon sugar Bring to a boil to dissolve, simmer for a few minutes, and set aside. Dipping sauce 1/4 pound thin-sliced pork belly, cut into 1/2 inch lengths 1/2 onion, sliced 3 scallions, cut into 1-inch lengths Ginger coins Cook the pork in a little oil. Remove from pan and add onion. Cook until it begins to soften. Add scallions and ginger and cook until onions begin to brown. Add pork and tsuyu, heat through, and serve in dipping bowls with boiled and drained udon. Yield: 3 servings

39 MIN1 w ago
Comments
Episode 444: Shichimi Tōgarashi

Episode 443: Candy Canes

EHappy Christmas in June! Today we break open Molly's candy cupboard and encounter shapeshifters, cathedrals and barber polls as we learn the truth behind candy canes. Matthew watches Molly eat something yet again as we set things up for the sequel. Mary Berry's Gingerbread House

41 MIN2 w ago
Comments
Episode 443: Candy Canes

Episode 442: Worcestershire Sauce

EToday we encounter hamburgers, meatloaf and beef spheres as we finally discover what cooking is. Molly plays sleuth and Matthew plays well with peanut butter as we wonder where Worcestershire is and what Ms Frizzle and Dennis Quaid are up to. Place your bets people! Lea Perrins corporate history Serious Eats BBQ sauce

33 MIN3 w ago
Comments
Episode 442: Worcestershire Sauce

Episode 441: Chex Mix

EToday we wonder what this stuff is as we discuss school vending machines, chicken oil and the best plane snacks. Is it Bold or Just Fine? We hope you like this episode but really it is for someone else. Be sure to subscribe to Dire Desires!

40 MINJUN 11
Comments
Episode 441: Chex Mix

Episode 440: Jalapeño Chips

EToday the lag is all too real. We become the anti-twitter as we munch on jalapeño chips and discuss the relationship between snacking and writing. Tim Riggins and Matt Saracen stop by again as we discover new Elizabeth David books and the perils of guinea pig soundproofing.

28 MINJUN 4
Comments
Episode 440: Jalapeño Chips

Episode 439: Mashed Potatoes

EToday we are doing some hard thinking about a soft subject, Mashed Po Ta Toes. Listen as we take up all sorts of mantles, polish up Gollum impressions and wonder to garlic or not to garlic all while worrying about invading Space Godzillas. Serious East Mashed Potatoes Gotta Have Gatto by Matthew Amster-Burton Robuchon Mashed Potatoes

42 MINMAY 28
Comments
Episode 439: Mashed Potatoes

Episode 438: Spanakopita

EToday we become a Spanakopita pronunciation guide as we discuss the hovering meals of childhood and cover-ups. We learn about Molly's tailored past, Papa Pie and the importance of relaxing as we finally discover a use for old tote bags. WOTSL's recipe Dimitra's Dishes Molly's Spanakopita Adapted from The Joy of Cooking Yield: One 8-inch square pan / 8 servings 1 Tbsp. olive oil ½ of a large yellow onion, finely chopped 2 scallions, thinly sliced 10 ounces baby spinach A large pinch of dried dill (or about 1 Tbsp. chopped fresh dill) 2 large eggs 4 ounces feta, crumbled 1 Tbsp. grated Parmesan ¼ tsp. fine salt or table salt Black pepper Pinch of grated nutmeg 4 Tbsp. (½ stick) unsalted butter ½ lb. phyllo dough, thawed according to package directions Warm the oil in a large skillet over medium heat. Add the onion and scallion, and cook until softened, 5-7 minutes. Add the spinach a handful at a time, stirring to coat. Season to taste with salt, and cook until the spinach is wilted and its liquid is released, 5 minutes. Raise the heat and continue to cook, stirring, until the liquid has evaporated and the spinach is dry, 7 to 10 minutes. Remove from the heat, and stir in the dill. Let stand until cool enough to handle; then squeeze to remove any remaining liquid. Coarsely chop the spinach mixture. In a medium bowl, beat the eggs. Add the feta, Parmesan, salt, a few grinds of black pepper, and the nutmeg, and mix well. Stir in the spinach mixture. Melt the butter, and lightly grease an 8-inch square pan. Unroll the phyllo onto a clean work surface. Using a thin, sharp knife, cut through the stack of phyllo sheets across their width. You should now have two stacks of smaller phyllo sheets, about 8 per stack. Cover the phyllo with a dry towel, and then cover the dry towel with a damp towel. When the butter is melted, lay 1 sheet of phyllo in and up the sides of the prepared pan, and brush the sheet lightly with melted butter. Top with 7 more phyllo sheets, lightly brushing each one as you lay it down. (You should use one entire stack of the phyllo sheets.) Spread the spinach-and-cheese mixture over the layered phyllo. Top with the rest of the phyllo sheets, brushing each one with butter, including the top sheet. (If you run short on melted butter, olive oil works too.) Tuck in any ragged phyllo edges around the side. With a thin, sharp knife, cut the pie into diamonds, but do not cut through to the bottom, or the filling will leak into the pan. Refrigerate for 30 minutes. Preheat the oven to 375F. Bake the spanakopita until crisp and golden, about 45 minutes. Remove from the oven, and allow to stand for a few minutes. Cut the diamonds through to the bottom. Serve hot, warm, or at room temperature.

42 MINMAY 21
Comments
Episode 438: Spanakopita

Dire Desires: Body of Evidence

EThe first episode in our new limited series podcast, Dire Desires. Subscribe wherever you get your podcasts to get access to the rest of Season 1. Join us on a journey to that most erotic of cities, Portland Oregon as we discuss Body of Evidence. Today we learn about VCR settings, how to use nipple clamps, the recipe for funky sex and much more.

45 MINMAY 18
Comments
Dire Desires: Body of Evidence

Episode 437: Mug Cakes

EJoin us as we endeavor to discover what these are, why they exist and what the kids are into these days. We discuss Dad vengeance and Sheens to eventually watch it rise before our eyes. Before we get to any of that however, we need to learn how microwaves work so buckle up. Chocolate Mug Cake Chocolate Cake in a Mug

36 MINMAY 14
Comments
Episode 437: Mug Cakes

Latest Episodes

Episode 445: Soft Pretzels

EToday we encounter Supermarket Sweeps, corporate historians and roller skating hoodlums as we dive deep into Soft Pretzels. It's Auntie Anne's vs Wetzel's Pretzels as we discuss musical puns and too much Animal Crossing to eventually invent the Slim Jim Candy Cane. Hot Buttered Soft Pretzels

48 MIN4 d ago
Comments
Episode 445: Soft Pretzels

Episode 444: Shichimi Tōgarashi

EToday we finally start paving Memory Lane as we learn Matthew is all bluster and Molly sprouted from a root cellar. As we discuss spice blends, mustard water and the bottomless well of Molly's inexperience we hope you sue us, marry us or at least mail us something. Dipping Udon Tsuyu 2 cups water 1 1/3 teaspoons dashi powder 1/3 cup mirin 1/2 cup soy sauce 1 tablespoon sugar Bring to a boil to dissolve, simmer for a few minutes, and set aside. Dipping sauce 1/4 pound thin-sliced pork belly, cut into 1/2 inch lengths 1/2 onion, sliced 3 scallions, cut into 1-inch lengths Ginger coins Cook the pork in a little oil. Remove from pan and add onion. Cook until it begins to soften. Add scallions and ginger and cook until onions begin to brown. Add pork and tsuyu, heat through, and serve in dipping bowls with boiled and drained udon. Yield: 3 servings

39 MIN1 w ago
Comments
Episode 444: Shichimi Tōgarashi

Episode 443: Candy Canes

EHappy Christmas in June! Today we break open Molly's candy cupboard and encounter shapeshifters, cathedrals and barber polls as we learn the truth behind candy canes. Matthew watches Molly eat something yet again as we set things up for the sequel. Mary Berry's Gingerbread House

41 MIN2 w ago
Comments
Episode 443: Candy Canes

Episode 442: Worcestershire Sauce

EToday we encounter hamburgers, meatloaf and beef spheres as we finally discover what cooking is. Molly plays sleuth and Matthew plays well with peanut butter as we wonder where Worcestershire is and what Ms Frizzle and Dennis Quaid are up to. Place your bets people! Lea Perrins corporate history Serious Eats BBQ sauce

33 MIN3 w ago
Comments
Episode 442: Worcestershire Sauce

Episode 441: Chex Mix

EToday we wonder what this stuff is as we discuss school vending machines, chicken oil and the best plane snacks. Is it Bold or Just Fine? We hope you like this episode but really it is for someone else. Be sure to subscribe to Dire Desires!

40 MINJUN 11
Comments
Episode 441: Chex Mix

Episode 440: Jalapeño Chips

EToday the lag is all too real. We become the anti-twitter as we munch on jalapeño chips and discuss the relationship between snacking and writing. Tim Riggins and Matt Saracen stop by again as we discover new Elizabeth David books and the perils of guinea pig soundproofing.

28 MINJUN 4
Comments
Episode 440: Jalapeño Chips

Episode 439: Mashed Potatoes

EToday we are doing some hard thinking about a soft subject, Mashed Po Ta Toes. Listen as we take up all sorts of mantles, polish up Gollum impressions and wonder to garlic or not to garlic all while worrying about invading Space Godzillas. Serious East Mashed Potatoes Gotta Have Gatto by Matthew Amster-Burton Robuchon Mashed Potatoes

42 MINMAY 28
Comments
Episode 439: Mashed Potatoes

Episode 438: Spanakopita

EToday we become a Spanakopita pronunciation guide as we discuss the hovering meals of childhood and cover-ups. We learn about Molly's tailored past, Papa Pie and the importance of relaxing as we finally discover a use for old tote bags. WOTSL's recipe Dimitra's Dishes Molly's Spanakopita Adapted from The Joy of Cooking Yield: One 8-inch square pan / 8 servings 1 Tbsp. olive oil ½ of a large yellow onion, finely chopped 2 scallions, thinly sliced 10 ounces baby spinach A large pinch of dried dill (or about 1 Tbsp. chopped fresh dill) 2 large eggs 4 ounces feta, crumbled 1 Tbsp. grated Parmesan ¼ tsp. fine salt or table salt Black pepper Pinch of grated nutmeg 4 Tbsp. (½ stick) unsalted butter ½ lb. phyllo dough, thawed according to package directions Warm the oil in a large skillet over medium heat. Add the onion and scallion, and cook until softened, 5-7 minutes. Add the spinach a handful at a time, stirring to coat. Season to taste with salt, and cook until the spinach is wilted and its liquid is released, 5 minutes. Raise the heat and continue to cook, stirring, until the liquid has evaporated and the spinach is dry, 7 to 10 minutes. Remove from the heat, and stir in the dill. Let stand until cool enough to handle; then squeeze to remove any remaining liquid. Coarsely chop the spinach mixture. In a medium bowl, beat the eggs. Add the feta, Parmesan, salt, a few grinds of black pepper, and the nutmeg, and mix well. Stir in the spinach mixture. Melt the butter, and lightly grease an 8-inch square pan. Unroll the phyllo onto a clean work surface. Using a thin, sharp knife, cut through the stack of phyllo sheets across their width. You should now have two stacks of smaller phyllo sheets, about 8 per stack. Cover the phyllo with a dry towel, and then cover the dry towel with a damp towel. When the butter is melted, lay 1 sheet of phyllo in and up the sides of the prepared pan, and brush the sheet lightly with melted butter. Top with 7 more phyllo sheets, lightly brushing each one as you lay it down. (You should use one entire stack of the phyllo sheets.) Spread the spinach-and-cheese mixture over the layered phyllo. Top with the rest of the phyllo sheets, brushing each one with butter, including the top sheet. (If you run short on melted butter, olive oil works too.) Tuck in any ragged phyllo edges around the side. With a thin, sharp knife, cut the pie into diamonds, but do not cut through to the bottom, or the filling will leak into the pan. Refrigerate for 30 minutes. Preheat the oven to 375F. Bake the spanakopita until crisp and golden, about 45 minutes. Remove from the oven, and allow to stand for a few minutes. Cut the diamonds through to the bottom. Serve hot, warm, or at room temperature.

42 MINMAY 21
Comments
Episode 438: Spanakopita

Dire Desires: Body of Evidence

EThe first episode in our new limited series podcast, Dire Desires. Subscribe wherever you get your podcasts to get access to the rest of Season 1. Join us on a journey to that most erotic of cities, Portland Oregon as we discuss Body of Evidence. Today we learn about VCR settings, how to use nipple clamps, the recipe for funky sex and much more.

45 MINMAY 18
Comments
Dire Desires: Body of Evidence

Episode 437: Mug Cakes

EJoin us as we endeavor to discover what these are, why they exist and what the kids are into these days. We discuss Dad vengeance and Sheens to eventually watch it rise before our eyes. Before we get to any of that however, we need to learn how microwaves work so buckle up. Chocolate Mug Cake Chocolate Cake in a Mug

36 MINMAY 14
Comments
Episode 437: Mug Cakes

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