Tag: Cooking

  • Bumperpodcast #30 – It’s Bumperpodcast time!

    Bumperpodcast #30 – It’s Bumperpodcast time!

    We give up on trying to figure out what time you are all listening to the Bumperpodcast – and make the determination that we will just agree that it is Bumperpodcast time . . . No matter what time it really is.

    Then there are tomato flowers being worn on sleeves – and – what’s up with all of that wind anyway?!

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    About This Episode

    In this charming episode of Bumperpodcast, host Natty Bumpercar ponders the mysteries of time and when listeners might tune in to the show. After wrestling with greetings appropriate for morning, midday, afternoon, and evening, Natty shifts gears to share an exciting culinary adventure. The episode centers on Natty's newfound knife skills, particularly the ability to wield a ten-inch blade with confidence. Listeners are treated to tales of cutting carrots and celery, dicing onions, and the crowning achievement: creating an elaborate tomato flower using a paring knife. This delightfully rambling solo episode showcases Natty's enthusiastic storytelling style and everyday observations.

    Memorable Quotes

    “Happy morning to you happy midday to you happy evening skills. That's right, you heard me. I can wield a knife. A ten inch wide.”

    — Natty Bumpercar

    “I made a tiny tomato flower. And Mumper Podcast, if I could, I would get it to you, and I would ask you to pin it on your sleeve for me. Because that's where we wear our tomato florets.”

    — Natty Bumpercar

    Topics: #cooking #knifeskills #time #vegetables #tomatoes #culinaryarts #soloepisode

    Featuring: Natty Bumpercar

    Full Transcript

    Natty Bumpercar: good day to you bumper podcast and by good day to you i mean good night to you why am i saying good night well because i'm for me right now it's night time wait it might be night time for you too i don't know what time you listen to this do you listen to it like when i first put it up or do you like squirrel it away and maybe listen to it at night for instance in which case me saying good night to you makes perfectly good sense i really i guess i could spend an entire episode and just say good morning to you good mid-morning but what time do you figure mid-morning is is that like lunchtime there's lunchtime even like a time like could i just say yeah i'll see you at lunchtime yeah i could say that and see well no it's morning afternoon afternoon evening which is night wait so in between morning and afternoon there has to be something midday sure morning midday afternoon evening and then you're in full on night time so without that being said happy morning to you happy midday to you happy evening skills. That's right, you heard me. I can wield a knife. A ten inch wide. That's the knife of choice. It was great. I cut stuff up. What did I cut? I cut a carrot. There's a lot of celery cutting. We cut a lot of celery, seriously. And I cut other things. I diced an onion. I think I did other things. But the topper. The main thing that I did was I took a tomato, and with a paring knife, first I cut off his bottom. And not all the way, but a little strip. All the way around. Like the entire way. And I made of rows. Like a little row of floret. Floret. Floret. Floret. I made a tiny tomato flower. And Mumper Podcast, if I could, I would get it to you, and I would ask you to pin it on your sleeve for me. Because that's where we wear our tomato florets. Good night!

  • Bumperpodcast #19 – Menu

    Bumperpodcast #19 – Menu

    Let’s make a menu!

    A confusing jumbled menu . . .

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    About This Episode

    In this festive episode of Bumperpodcast, host Natty Bumpercar enthusiastically plans an elaborate holiday feast menu. From shrimp prepared multiple ways and scallops wrapped in bacon to stuffed mushrooms and creamed onions, Natty covers appetizers in delicious detail. The menu planning continues with turkey as the main course, accompanied by green beans, glazed carrots, and those famous toe-firkeys for vegan guests. Natty wraps up the culinary journey with dessert options including various pies, cookies, and light yogurt, plus a confused but charming discussion of tea varieties like "earl" and "earlette." This mouthwatering episode will leave listeners both hungry and entertained by Natty's stream-of-consciousness approach to menu planning.

    Memorable Quotes

    “I've heard that vegans only they don't like the toe part so they just eat the firkey and so you go to a vegan thanksgiving and they say do you guys have firkey”

    — Natty Bumpercar

    “We could have a butter that looks like a turkey and we could have a butter that it's on the grill and you're almost too afraid to carve it”

    — Natty Bumpercar

    “People say i would like to earl and then there's the earlette”

    — Natty Bumpercar

    Topics: #thanksgiving #food #cooking #menuplanning #holidayfeast #vegetarian #turkey

    Featuring: Natty Bumpercar

    Full Transcript

    Natty Bumpercar: shrimp shrimps shrimps shrimps and um shrimps with uh that red stuff which is the sauce shrimps uh you could have them sauteed in garlic and butter um and you could also have maybe i read a scallops wrapped in bacon um with a fig you could have figs that are baked you could have other things that are baked what could you also have stuffed mushrooms stuffed with what stuffed with peas stuffed with cheese stuffed with bread crumbs i made the baby cry oh no we're just trying to figure out a menu bumper podcast little salads little fingerling potatoes little onions that are creamed onions those little creamed onions um maybe some roasted garlic that's all soft and good and gooey with a crostini with um but uh tomatoes and onions what's that stuff called it's called good god and olive oil and um what else can we have for appetizers just cheese and crackers is boring but we could do it we could have brie we could have blue cheese we could have um some cheddar cheese because people like cheddar cheese and we could have parmesan cheese and oh man let's go to dinner let's get a turkey let's get a turkey and then we can have green beans and we can have peas with onions and mushrooms and we can have um carrots like glazed carrots like orange ginger glazed carrots and we could have um so hot and sir what are they called um toast and serve rolls with butter and just a vat of we could have a butter that looks like a turkey and we could have a butter that it's on the grill and you're almost too afraid to carve it and then there's the turkey hello turkey oh and then there's the toe firkey i've heard that vegans only they don't like the toe part so they just eat the firkey and so you go to a vegan thanksgiving and they say do you guys have firkey that's all i would like is some firkey please and then you could have for dessert you could have a cookie plate and you could have apple pie and banana pie and um pumpkin pie and just uh yogurt because that's that's a light dessert and people like light desserts and then people are gonna want teas and then what kind of teas do you want do you want your earl gray the earl people say i would like to earl and then there's the earlette and then there's well there's others there's orange pico and then there's coffee i don't know much about coffee because i don't drink it but i'm very excited it's gonna be a big day tomorrow and i am glad that i had this conversation with the bumper podcast i'm so excited i'm so excited i'm so excited i'm so excited i'm so because now I know what my menu is, and so I gotta go to the store.