Thanksgiving is tomorrow! It’s Wednesday my dudes. All the prep work will be oh so appreciated tomorrow, but today is about most folks’ favorite part of the Thanksgiving meal: the side dishes. Our tasks today, 1 day until Thanksgiving, is to work on the Thanksgiving sides: Ciabatta Sausage Stuffing and Roasted Garlic Mashed Potatoes. Thanksgiving Side Dishes  Do you call it dressing or stuffing? Either way you are going to adore this Ciabatta and Sausage Stuffing. Make it today and reheat it tomorrow on Thanksgiving. Recipe: https://blog.redstickspice.com/recipe/ciabatta-sausage-stuffing/ The mashed potatoes can be made tomorrow, but the prep can start today. Get ready for some  Roasted Garlic Mashed Potatoes. Recipe:  https://blog.redstickspice.com/recipe/roasted-garlic-mashed-potatoes/  Roasted Garlic Olive Oil on roasted garlic? Yes, yes, and yes! Red Stick Spice Company also offers a  Roasted Garlic Avocado Oil you may want to check out, too.  More from Red Stick Spice Company  How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, includingFacebook, Instagram, or Twitter. We are thankful for you, the listeners of Smidgen. HAPPY THANKSGIVING!  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Thanksgiving Sides are the Best Part of the Meal: 1 Day Until Thanksgiving

Two days to go! It’s Tuesday before Thanksgiving. Time to bake a sumptuous Pumpkin Cheesecake. This two-layer cheesecake is as gorgeous as it is beautiful.  And we don’t want to hear anything about “cracked” cheesecakes—that’s what the Cardamom Infused Whipped Cream is for. Pies to Make for Thanksgiving  It’s easy to get Thanksgiving dessert together when you start ahead. Today make  Pumpkin Cheesecake with Cardamom Infused Whipped Cream. Recipe:  https://blog.redstickspice.com/recipe/pumpkin-cheesecake-pie-with-cardamom-whipped-cream/ Remember! You already made the crust ahead of time on Day 5! Woo hoo—so easy. Flaky Pie Crust recipe here if you are catching up. Does your family need more than one pie option? (Relatable.) Try this divine  Chinese 5 Spice Pecan Pie.  It’s almost Thanksgiving! So close! It’s going to be a good one. More from Red Stick Spice Company  How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, includingFacebook, Instagram, or Twitter. We are thankful for you, the listeners of Smidgen.  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Time to Make Pumpkin Cheesecake Pie: Day 2 Thanksgiving Countdown

Three days until Thanksgiving, this is a biggie. Monday: Brine the Bird and whip up a delicious batch of Make Ahead Gravy. How to Brine a Thanksgiving Turkey  Anne’s favorite way to brine a Thanksgiving turkey is to dry brine the bird 3 days before Thanksgiving and store it open in the fridge. Use Red Stick Spice Company Dry Brine. Shop Dry Brine Blend here. If you want to learn more about other brining methods, listen to our recent Smidgen episode, Brine Time Anytime. Red Stick Spice also offers a Turkey Brine Kit. Shop here.  How to Make Thanksgiving Gravy  Straight from the Red Stick Spice Company Teaching Kitchen is this recipe for Make Ahead Gravy. It yields a whopping 8 cups of gravy that your family is going to love. Recipe: https://blog.redstickspice.com/recipe/make-ahead-turkey-gravy/ DO NOT toss the drippings from the day-of Thanksgiving turkey! Listen to the episode to learn what Anne does with those precious juices.  More from Red Stick Spice Company  How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, includingFacebook, Instagram, or Twitter. We are thankful for you, the listeners of Smidgen.  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Brine the Turkey, Make Ahead Gravy: Day 3 Thanksgiving Countdown

Happy 4 days until Thanksgiving. It’s Sunday. Today: Shake and store a vinaigrette; cook your cranberry sauce; infuse a cardamom simple syrup. Hint: you’ll use the simple syrup for whipped cream later on with an amazing pie we’re going to make in a few days. Cranberry Sauce for Thanksgiving  Make  Ginger Pear Cranberry Sauce. You’ll love how the ginger compliments the Fall pear and cranberries. It’s a hit! Recipe here:  https://blog.redstickspice.com/recipe/ginger-pear-cranberry-sauce/ Please note: there will not be can ridges on this sauce. We know that’s a disappointment to some of y’all. We are confident this fresh sauce will make up for it.  Vinaigrette for Thanksgiving  Include this wonderful  Pomegranate Salad with Carrots and Blue Cheese in your Thanksgiving menu. Make the salad ON Thanksgiving; make the dressing today. This is a shake-n-store vinaigrette: pour all the ingredients in a jar; shake with vigor; pop in the fridge; DONE. Vinaigrette recipe here with the salad:  https://blog.redstickspice.com/recipe/pomegranate-salad-with-carrots-blue-cheese/  More from Red Stick Spice Company  Make a Cardamom Infused Simple Syrup—great for cocktails, but you’ll also use it to sweeten a whipped cream later this week. Try it! It uses whole cardamom pods—a little different than what you might be used to. Recipe here: https://blog.redstickspice.com/recipe/cardamom-simple-syrup/ Cardamom is featured on this recent episode of Smidgen—listen here: 5 Spices to Add to Your Spice Rack. How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, includingFacebook, Instagram, or Twitter. We are thankful for you, the listeners of Smidgen.  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Shake Vinaigrette, Cook Cranberry Sauce: Day 4 Thanksgiving Countdown

Happy 5 days until Thanksgiving. It’s Saturday. Today: Prep pie crust and cookie dough. (Have you not heard about fresh cookies on Thanksgiving? It’s a tradition at Anne’s house. With the recipes ahead, you’re going to want start this tradition for your family!) Pie Crust for Thanksgiving  Use your food processor to make this Flaky Pie Crust recipe (one batch at a time!) The secret ingredient is vodka. See the recipe here: https://blog.redstickspice.com/recipe/flaky-pie-crust/  Cookies for Thanksgiving  Take advantage of all the beautiful dried cherries we see this time of year and pick your favorite Red Stick Spice  infused sugar to make slice-n-bake  Dark Chocolate Cherry cookies. Recipe here:  https://blog.redstickspice.com/recipe/dark-chocolate-cherry-slice-bake-cookies/ Crunchy on the outside, chewy on the inside—yes please! Try  Salted White Chocolate Oatmeal Recipe:  https://blog.redstickspice.com/recipe/salted-white-chocolate-oatmeal-cookies/ Anne likes a bit of Fleur de Sel salt with cookies. Shop here. Interested in some other cookies?  Vanilla Bean Sables are a winner for Thanksgiving Read an entire shortbread roundup here from the Red Stick Spice Company blog    More from Red Stick Spice Company  How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, includingFacebook, Instagram, or Twitter. We are thankful for you, the listeners of Smidgen.  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Prep Pie Crust and Cookie Dough: Day 5 Thanksgiving Countdown

On Smidgen, we love to bring you new insight on your favorites. Adding new spices to your standbys can give new life and new perspectives to dishes you prepare all the time. Like tacos? Try them with new chiles for a whole new taste sensation. Like hot chocolate? Mix in this spice for a whole new sipping experience. Want more like this? In this season finale episode, Smidgen host Anne Milneck will give you 5 spices to explore plus dishes to try out these new spices. There’s nothing more fun than trying new flavors with Anne as your guide. Mentioned on the show:  Can you say delicious? Get to know Pasilla Negro Chiles with  Pasilla Pulled Chicken Tacos.   Now you know! Mexican oregano is not the same as Mediterranean oregano! As the weather cools, try Timut Hot Chocolate using the intriguing Timut Peppercorns. This is cardamom’s season to shine. Why not try a little something different with whole cardamom pods? A perfect application is a Cardamom Simple Syrup. Cheers! Are you ready for Thanksgiving? Red Stick Spice Company has you covered! Look for blog posts; social media posts; podcast episodes and MORE counting down five days to help you get ready for Thanksgiving. You’ll get a short podcast episode each day to help you prep—no rushed, crazed, hair-on-fire holidays this year! Stay tuned. How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, includingFacebook, Instagram, or Twitter.  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

5 Spices to Add to Your Spice Rack

You can’t get more down to basics than olive oil. Don’t let the familiarity of olive oil prevent you from finding new and intriguing ways to use (and enjoy!) this kitchen must-have. Besides all the glorious regions that produce a variety of olive oils, there is an array of flavored olive oils to sample and savor (Smidgen host Anne Milneck shares some suggestions for you to try—available from Red Stick Spice Company.) If you are ready to get some new eyes for olive oil, dive into this episode of Smidgen. Plus—you’ll get a dinner idea you can use this week and a dessert idea (a dessert CHALLENGE in fact.) Don’t miss the secret bonus way to use olive oil (get out your cocktail shaker. You read that right: olive oil in a cocktail. Who knew?!) An especially delicious episode of Smidgen. Mentioned on the show:  Make salmon this week using the “lazy simmer” method using olive oil. Crispy Skin Salmon recipe here. Ooh la la, try  Herbes de Provence extra virgin olive oil from Red Stick Spice Company. Anne recommends mushroom lovers try  Porcini Extra Virgin Olive Oil. A treat for sauteing and as a finishing drizzle. Garlic gets a lot of love, but consider Red Stick Spice’s  Shallot Extra Virgin Olive Oil. Allium amazement awaits you. Bake up some  Citrus Olive Oil Mini Loaf Cakes. Try the very popular  Meyer Lemon Olive Oil; get hyped for Blood Orange Avocado Oil—both from Red Stick Spice Company. Do you pledge to take the olive oil on ice cream challenge? DON’T RUN AWAY YET. Read up about it here (you’ll thank us later.) Anne wrote a blog post about these three ways to use olive oil. Read it here. Bonus way to use olive oil: Try an Olive Oil Gin Sour – credit to Julianna McIntosh; recipe found on the FeedFeed. So tasty! How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, includingFacebook, Instagram, or Twitter.  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

3 New Ways to Use Olive Oil

We love sheet pans! Sheet pan suppers, sheet pans themselves—if it can be made on a sheet pan, we are here for it. Anne Milneck—host of Smidgen, chef/owner of Red Stick Spice Company, and unabashed sheet pan enthusiast—has four new* recipes for home cooks to try and enjoy. (*New? Maybe not. Anne explains how most sheet pan recipes are actually a combination of techniques. In any case, each recipe is fun, flavorful, sets you up for success, and can solve your dinner quandaries this week!) Mentioned on the show: - Get the recipes here:  School Cafeteria Pizza Sheet Pan Ratatouille Sheet Pan Nachos  Sheet Pan Italian Sandwiches  - Read the  blog post Anne wrote about these sheet pan suppers  here. - Want to shop USA Pan? See the  variety of USA Pan pans (including muffin tins; cake rounds; square pans, etc) offered via Red Stick Spice Company  here. See all the sizes of sheet pans available from USA Pan at Red Stick Spice here. (Bonus: Here’s the gasp-worthy USA Pan cookie sheet and the most adorable  mini sheet pan you’ve ever seen.) - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Listen to Anne’s conversation with sheet pan cookbook author Molly Gilbert  here.  Smidgen Season 1, Episode 2 (!) While you’re at it, fall in love with  slab grilled cheese here. - Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

4 Sheet Pan Suppers You Haven't Tried

The original food influencer? None other than Julia Child. Between hosting one of the most long-running cooking TV shows (really, we wouldn’t have food TV without her) to bringing French cooking to the mainstream American kitchen, Julia Child made an impact. Julia Child’s influence is back in a big way with HBO’s new show  Julia, reinvigorating fan’s love for her and introducing a new generation to Julia Child’s work. Smidgen host and owner of Red Stick Spice Company Anne Milneck brings us three lessons everyone can take from Julia Child. If you want to bring some flair to your dinners or want to dive into cooking with wine—this is the Smidgen episode for you. Please note: You will most likely clamor to purchase a blow torch after listening. You’ve been advised. Mentioned on the show: - This episode is inspired by this blog post, penned by Anne—take a read to get even more Julia Child! - Get fancy with Suprêmes de Volaille aux Champignons—recipe here. (Special thanks to Kati and Guy for pronouncing this dish on the episode.) - Make Julia Child’s Vinaigrette—learn the Julia oil/acid ratio for salad success here . Shake with great vigor! - Are you ready to try Mini Baked Alaskas? Fall in love with your new favorite chocolate cake and learn a manageable way to create beautiful, show-stopping desserts for your next dinner party. (A perfect chance to use your brand-new blow torch.) See the gorgeous pictures and try the recipe at home. - Want more? Red Stick Spice Company hosts the class:  What Would Julia Do? Get the  details here. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

3 Lessons from Julia Child

Intuitive cook, Improv cook, Recipe cook—which type are you? What are each of these home cook types like, and how can knowing which type of home cook you are help you be a better cook? In the over 300 cooking classes taught at Red Stick Spice Co., (and YES—Anne’s counted them!) the instructors and staff have noticed some patterns… some styles… some types, if you will. Now, this is no criticism, in fact Smidgen host and owner of Red Stick Spice Co. Anne Milneck thinks knowing your type is actually a boon. There’s something to be learned from each type, and knowing your type can improve your cooking skills. By the end of the episode, you’ll know what kind of cook you are and have specific tips and recipes to try to understand who you are in the kitchen even better. Mentioned on the show: - This episode is inspired by  this blog post, penned by Anne.  LINKS to all the recipes mentioned on the podcast  can be found here. Be sure to click over and see the amazing pictures of Timmie Callais modeling each cook type in the Red Stick Spice Co. Teaching Kitchen. - Test out your cooking style while making Sheet Pan Pizza Chicken with Pancetta, Mozzarella, and Spicy Tomatoes.  Yum!  Recipe here. - Intrigued by the Roasted Root Burger Anne was enticingly describing on the episode? It’s a featured dish in the  Cooking with a Cardiologist class.  Learn more here. (We love you Dr. Gadi!) - Did you say Folded TikTok Breakfast Tortilla? Make your own—recipe here. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

3 Types of Cooks - Which One Are You?

Your pantry is your secret weapon. In this season premiere episode of Smidgen, Anne Milneck shares 5 new pantry staples she is loving right now—each item is a gem you should discover and is chock full of meal inspiration. From a rich (adorably packaged) mayo to a protein-packed rice to a roasty toasty  Ginger Garlic Toasted Sesame Oil (made just for Red Stick Spice Company!) plus others—you’re going to love hearing about each of these items and how they can make your mealtimes even better. Included in the episode: Anne walks you through  Spicy Beef Pan Fried Dumplings, featuring  Ginger Garlic Toasted Sesame Oil—delicious lil’ dumplings everyone can make. Mentioned on the show: - This episode is inspired by  this blog post, penned by Anne.  LINKS to all the recipes mentioned on the podcast can be  found here.  - Is there a cuter mayo than Kewpie mayo? (Spoiler alert: no.) Red Stick Spice Co offers a  Sushi Workshop. Check for  dates and details here. - Other products: Ginger Garlic Toasted Sesame Oil (hello roasty toasty); Soom Dark Chocolate Tahini (excuse us as get a spoon); Parish rice (welcome back, rice!); Red Boat Fish Salt (putting the U in UMAMI!) - Anne gave a shout-out to Weeknight Dirty Rice. Find the recipe here.  - If you loved the Spicy Beef Pan Fried Dumplings (and we’re sure you will), consider signing up for the  Lil’ Dumplings class. Learn to make all kinds of pot stickers and other yummy dumplings.  Details here. - Want to learn how to fold dumplings? We like this video from Wei's Red House Kitchen.  - Bonus: Click here for a special dumpling recipe pack from Anne, complete with some how-to pictures for folding dumplings.  - Did you hear Anne say  Red Boat Salt Buttermilk Fried Chicken? Oh yes: get the  recipe here. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

5 Pantry Staples to Stock Right Now

Tea is tasted through an activity called cupping, where tea is sipped at various temperatures and is assessed for color, aroma, and finally taste. One aspect of experiencing tea in this way is having a particular vocabulary of vivid words to describe the way the tea looks, smells, and its flavor. That vocabulary comes from daily practice—which means lots and lots of trying tea. On this episode of Smidgen, host Anne Milneck (a self-described perpetual student of tea) is joined by wine professional Lauren Luquet (Luquet Wine Co.) and coffee professional Dominick Blanda (City Roots Coffee Bar) to tase milk oolong, courtesy of  SoGo Tea Bar. Lauren and Dominick have that vocabulary for wine and coffee—how can their perspective help us appreciate tea more, and get excited for the adventure that can be found in a lovely cup of tea? SoGo Tea Bar is located just inside of Red Stick Spice Company in Mid City, Baton Rouge.  SoGo is a must-visit stop in Baton Rouge, and the knowledgeable SoGo baristas are ready to get you to a tea you’ll love.   Mentioned on the show: - Enjoy tea the SoGo way! In Baton Rouge: look over the SoGo menu here and pop in for a sip. Outside of Baton Rouge: Check out the selection of tea available and place your order to be shipped right to your door. - Anne leads a Tea 101 class! Learn more here.  - Follow SoGo Tea Bar on Instagram. - Lauren Luquet is a wine professional, specializing in American-based wineries. Learn more: Luquet Wine Co. Follow Lauren on Instagram. - Dominick Blanda is a partner, coffee roaster/enthusiast, and jack-of-all-trades at City Roots Coffee Bar in Baton Rouge. Visit in person when in Baton Rouge or  order online here. Follow City Roots Coffee Bar on Facebook and Instagram. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

How Do You Appreciate a Good Tea? SoGo Tea Bar

A simple dredging of melted butter, a beautiful brick red spice blend, and an absolutely scorching hot cast iron skillet are all you need to make tempting blackened fish at home. (You’ll also probably need to temporarily disable your home smoke alarm, but we’ll get to that shortly.) The question comes up: is the blackening the seasoning or the cooking technique? There’s no one better to answer that question than Chef Frank Brigtsen, who with his wife Marna, owns Brigtsen’s restaurant in the Riverbend neighborhood in Uptown New Orleans. Chef Brigtsen has personally blackened over 60,000 fish (!) and even enjoys blackening a variety of fish, steaks, and even veggies when he’s eating at home. In addition to having his own restaurant in New Orleans, Chef Brigtsen apprenticed at Commander’s Palace and was the first night chef at K-Paul’s, working with Chef Paul Prudhomme. In this episode, you’ll not only hear the story of the very first blackened redfish to be ever cooked at K-Paul’s by Paul Prudhomme, you’ll learn enough of how to blacken fish to try this style of cooking at home yourself. Mentioned on the show: - In the New Orleans area, be sure to visit Brigsten’s in Riverbend. You can find Brigtsen’s on Facebook and Chef Frank Brigtsen on Instagram. - What can be blackened? Can I blacken steak, shrimp, or salmon? - What seasonings should I use when I try to blacken fish? - Did Chef Paul Prudhomme inspire the overfishing of redfish in the Gulf of Mexico? - Anne used Red Stick Spice Company Cajun Blackening Spice Blend for her Blackened Gulf Fish recipe. - DON’T FORGET TO REACTIVATE YOUR HOME SMOKE DETECTOR! - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Oven questions? Listen back to Anne’s episode about managing heat and getting to know your oven to help you bake: Smidgen episode, The Right (Kitchen) Tool for the Job. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Blackening: Flavor or Cooking Technique?

Baking gluten-free is a bear, even for experienced bakers. A lot of the usual rules don’t apply and gluten-free baking has tons of methods and practices that bakers need to know before they can achieve “GF” baking success. We get this episode’s question from Connie, who knows her way around an oven; she simply had disaster after disaster trying to bake gluten-free. To help Connie out, Smidgen host (and infamous non-baker) Anne Milneck brings on Kelly Courson of CeliacChicks.com to get into some of the ways bakers can make beautiful and delicious baked goods, and to share some of the factors that go into successful gluten-free baking. If you want to make delectable goodies for your friends or family that forgo gluten, in this episode you’ll learn about several key ingredients every GF bakers need to know; you’ll have cookbooks and recipes that are kitchen-tested; you’ll be connected to mixes that are specially formulated for the home cook. To top off all this valuable information, Anne heads into the Red Stick Spice Company teaching kitchen—with some help from friend of the shop Kayla and bakes a classic birthday cake, complete with rainbow sprinkles. Mentioned on the show: - If you know someone with celiac disease, Kelly’s website CeliacChicks.com is a must. Follow Kelly on Instagram. - Kelly recommends you try Cup4Cup products—flours, mixes, recipes. See the Cup4Cup website here. - Some cookbooks to try:  Culinary Institute of America Gluten-Free Baking is one Kelly likes; Anne got the birthday cake recipe from Cannelle et Vanille by Aran Goyoaga. - Were you tempted by talk of the almond cake on Smidgen? Here’s the recipe on the Red Stick Spice Company website. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Oven questions? Listen back to Anne’s episode about managing heat and getting to know your oven to help you bake: Smidgen episode, The Right (Kitchen) Tool for the Job. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Gluten Free Baking Inspiration

What do we bring? When there’s a happy occasion like a new baby or a solemn passing like losing a loved one the time-honored tradition of bringing food to our friends and family is a tangible way to show our care and concern. However, there are lots of food handling practices that come into play when we’re cooking for others. Our inspiration question comes from Terry (after experiencing the digital magazine Pathway) and to help properly answer, Smidgen host and owner of Red Stick Spice Company Anne Milneck  brings on Dr. Wenqing “Wennie” Xu to discuss food handling practices that every home cook can learn and use right away. After an information packed (and fun!) session with Wennie, Anne pulls on friend and professional organizer Sara Landry West of South Coast Organizers to deal with a current trend—do we bring and leave a dish when bringing someone food? Do we use disposables? How does a professional organizer take on this topic—to pyrex or not to pyrex, that is the question (and Smidgen has the answer.) Finally, Anne gets to the kitchen to make cassoulet (classic, comforting, delicious) and a 15 minute/5 ingredient salted butterscotch sauce that can top ice cream for a refreshing, sumptuous treat—both would be welcome to let someone know you’re thinking of them. Mentioned on the show: - Dr. Wennie has a informative and easy to access  video series called Food Safety Bites, created with the LSU AgCenter - Looking for a new hobby? Both Anne and Wennie collect food thermometers!  Check out the cool ThermoPop instant read thermometer (available in a gorgeous rainbow of colors.) Want readings fast? Thermapen One gives you the temp of your proteins in one second. Wow! Get ultra-fancy with  wi-fi and Bluetooth® enabled Signals™ BBQ Alarm thermometer. - Yum—Fleur de Sel boasts mineral flavors and gives a nice crunch. A delightful salt to use in the butterscotch sauce, and a unique addition to many dishes. - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Hop On That Meal Train

Salt is essential! Whether it’s to enhance flavors or get necessary minerals into our diets, salt cannot be divorced from cooking. But should salt and pepper—often thought of going together—be split up? We’re getting salty on this episode of Smidgen, with Anne heading off to the salt mine (so to speak.) JQ Dickenson Salt-Works has been producing salt in West Virginia (you read that right) for over 200 years. Nancy Bruns is a chef and along with her brother Lewis Payne are continuing the family tradition of harvesting salt in Malden, West Virginia. Nancy joins Smidgen host and owner of Red Stick Spice Company Anne Milneck to discuss how salt is made in a land locked area, and what kinds of flavors home cooks can expect to experience when trying different unrefined salts.  Then to put some of this salty knowledge into action, Anne heads to the kitchen to make Rosemary Focaccia with Finishing Salt.  Mentioned on the show: - The JQ Dickenson Salt-Works website is a wealth of information and an attractive showcase of their offerings. Visit JQDSalt.com to learn more. Want to know how salt is made? Interested in how a modern salt-works can harvest salt in a sustainable way? Watch the JQ Dickenson Salt-Works videos here.   - What is unrefined salt?  - Make your own batch of  No-Knead Rosemary Focaccia. Take Anne’s tip and try different salts on top of this delicious bread to get a sense of the variety of qualities and textures that can be found in various salts.  - Start your salty exploration by peeking at Red Stick Spice Company’s  selection of salts on  our website.  Red Stick Spice Company has dozen of salts to choose from.  - Should salt and pepper get a divorce?  - Throwback to  Rosemary Gill talking spices (and revealing the origins of the salt/pepper divorce question) on Smidgen, Season 2.  Listen to the episode here.  - What’s the problem with recipes saying salt and pepper to taste at the end of the recipe? - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here.  Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter.  Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Salt n Pepper Here

We’re taking on listener questions this season of Smidgen, and on this episode it’s all about BRINE. Wet brine? Dry brine? What proteins can be brined? Our question comes from Caroline and to answer, Red Stick Spice Company store owner and Smidgen host Anne Milneck brings on Rhonda and Danny Titus of Road Toad Smokin’ BBQ. Rhonda—known as the “Chicken Queen” is an award-winning griller and she shares her champion brining secrets on Smidgen. By the end of this episode, you’ll know exactly how to wet brine a variety of proteins (plus get some extra tips for spatchcocking chicken.) You’ll know about early salting and dry brining and you’re going to want to try them all! Mentioned on the show: - Try your hand at Maple Brined Pork Loin using delicious Garlic Maple Rub - Anne recommends savory Lamb Blend that (surprise!) can be used on lots of proteins besides lamb - How does Rhonda wet brine her award-winning chicken? What goes into her brine? - How long do I wet brine chicken? (Timing is critical! The difference between super moist and spongey is TIME.) - What are some tips for making spatchcock chicken easier? - How do I incorporate spices into my brining? Whare are some spice suggestions? - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. - Want to learn more about competitive barbecuing? Rhonda and Danny compete with Barbecue Competitors Alliance (BCABBQ.org)—see upcoming events here: BCA BBQ Upcoming Events - My mouth is watering—can you tell me more about the Zuni Café Chicken? Read the blog post. We hope this episode inspires you to try brining—both wet and dry—as a way to reinvent some of your favorite dishes. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Brine Time Anytime

How do you keep pizza dough from springing back when you’re making pizza at home? We get our question from Mary, student of the Pizza Masterclass at Red Stick Spice Company. Mary was trying to stretch out her dough and it would not cooperate, instead the dough wanted to stay in a ball. Smidgen host Anne Milneck brings on pizza expert Cara Peterson of Go Eat Concepts and Rocca Pizzeria in Baton Rouge to talk all things pizza making at home. (Cara also happens to be the instructor of the Pizza Masterclass at Red Stick Spice.) This episode is going to inspire you to try new toppings and new techniques for pizza at home. We can’t guarantee that your pizza will be a perfect circle (surprise—it doesn’t have to be!) but we know you’ll be a better pizza chef after listening to this episode. Mentioned on the show: - Make Cara’s fresh, from scratch pizza dough and try your hand at Neapolitan Pizza - What is proofing and how many proofing stages does pizza dough go through? - When should I start my dough if I want pizza on Friday? - If I don’t want to start pizza dough from scratch, what options do I have? - What are some toppings I haven’t considered for pizza at home? - I don’t have a hearth or woodburning oven. How can my normal conventional oven make great pizza? - THIS SETTLES IT: Does pineapple belong on pizza? - How do I get the Red Stick Spice Company newsletter with recipes and cooking ideas? Sign up for our newsletter here. If this episode doesn’t inspire you to throw a pizza party, we don’t know what will. We look forward to seeing the homemade circles (or ovals) you create to make your own homemade pizzas. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the award-winning podcast of Red Stick Spice Co.

Rollin' in the Pizza Dough

Discover  Pathway: A Culinary Journal, Anne’s tribute to South Louisiana. You can also  download Pathway as a PDF. In this episode, Anne walks us through  Hot & Crispy Des Allemands Catfish Sandwich—you can see all the amazing recipes of Pathway here. Hurricane Ida made landfall on August 29, 2021, cutting a path of destruction across part of South Louisiana. La Place, Louisiana was particularly hard hit, and La Place happens to be the hometown of Smidgen host and owner of Red Stick Spice Company, Anne Milneck. From that ruin, Anne responded by creating a beautiful tribute,  Pathway: A Culinary Journal. One part recipe collection, one part guidebook, Pathway contains gorgeous pictures, enticing recipes, and a special invitation to visit these places that were most profoundly impacted by Ida. Join us on this episode of Smidgen to explore Pathway through the stories and recipes of this special region of Louisiana.   Mentioned on the show: - Anne walks us through the delicious preparation of a Hot & Crispy Des Allemands Catfish Sandwich. After listening,  view the recipe for yourself here. - Smidgen, Season 4 is a geaux! We need to hear from you—literally! Email audio messages of your cooking conundrums to Anne and we’ll pick select questions to be answered by Anne in our upcoming season. Send audio of your questions to info@redstickspice.com and then listen to Season 4 to hear if your questions was chosen! - Do you know who got news of Pathway first? Our newsletter subscribers get the first peek at what we’re cooking up at Red Stick Spice Company. Sign up for our newsletter here. We hope you loved learning more about South Louisiana and are intrigued to make your own visit down bayou soon. Don’t forget to email audio of your cooking questions to Anne. Follow Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

Pathway: A Tribute to South Louisiana

The very first interview on  the very first episode of Smidgen was with Galen Iverstine of Iverstine Farms Butcher. Galen is back on this Season 3 finale episode of Smidgen to talk about what impact the last year had on his small business; what he learned as a rancher from the pandemic; and what customers are shopping for now at the meat counter. Galen and Anne Milneck, host of Smidgen and owner of Red Stick Spice Co. discuss the realities of shopping local—is “shop local” just a popular slogan or does it have real results for a community? Galen and Anne both had supply chain concerns when the pandemic lockdowns first were announced. If you’ve never really thought about how food gets to your local food provider, this part of the conversation will be enlightening and informative (really—if you’re thinking, “Uh, supply chain??” these two small business owners will give you new insights.) Finally, Anne uses one of her favorite items from Galen’s shop—the Iverstine chorizo—to make Cast Iron Chorizo Queso as she walks us through the recipe. Not too picante, but plenty flavorful, and mucho cheesy, Cast Iron Chorizo Queso is your next crowd pleaser or the perfect filling for tacos. Mentioned on the show: - ¡Que rico! Watch Anne prepare  Cast Iron Chorizo Queso on Facebook Live. You can find the complete recipe over on the Red Stick Spice Co. blog. - Yes! Chili is a powder, but  Chili Powder Blend is… well, a blend! Try any of the Red Stick Spice Co. chili varieties—from pleasantly warm to whoo-my-oh-my hot! - Anne is a big fan of the Butcher Bundles available at Iverstine’s. Galen mentioned the bundles briefly—take a peek and see if a Butcher Bundle is right for you. - Galen referenced a Freakonomics podcast episode about the supply chain that he thought was particularly good. Listen here. - Are you in the Greater Baton Rouge area (or do you plan to be?) Attend one of the Red Stick Spice Co. farm tours. One of the stops is Iverstine Farm.  Learn more about our Farm, Food & Cooking Tour. - We are so excited for our C’est Si Bon subscription boxes! Get the goodness of Red Stick Spice Co. each month with a C’est Si Bon subscription—each box contains a curated tea in addition to a full size spice and a local product. Makes an amazing gift. C’est Si Bon! Listen to the episode for a Red Stick Spice Company discount code, special for you, our Smidgen listener. We loved bringing you this season of Smidgen. What would you like to hear about on a future episode? Did you have a favorite of Season 3? Let us know! Hit us up on any of the Red Stick Spice Co socials, including Facebook, Instagram, or Twitter. Hear all Smidgen episodes on Apple Podcasts, Spotify, Google Podcasts,  Pandora, or your browser, or your favorite podcast app.  Smidgen is the podcast of Red Stick Spice Co.

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