Check the Pantry
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Produced at the KBBI studios in Homer, Alaska, Check the Pantry looks at food and cooking through the building blocks - ingredients. Host Jeff Lockwood examines one ingredient each show in all its facets, from history to cultural importance to how it's produced to, most importantly, how to cook it.
Check the Pantry
6M ago
Jeff Lockwood sits down with the Grog Shop's Patrick Driscoll for a journey through Germany and beyond with the enigmatic, shapeshifting Riesling ..read more
Check the Pantry
6M ago
Jeff Lockwood makes short ribs three ways - red braised, 48-hour sous vide, and chili ..read more
Check the Pantry
6M ago
Jeff Lockwood stuffs and pickles beets, and puts them on a galette, while exploring how beets and banjos are similar ..read more
Check the Pantry
6M ago
It might get a bad rap these days, but rendered pig fat is still an excellent cooking medium. Jeff Lockwood uses it to make a pot pie, as well as experiment with a couple of ways of frying French fries ..read more
Check the Pantry
6M ago
Corn's an elusive crop in Alaska, but Jeff Lockwood finds a whole high tunnel of it at Hannah Prescott's Up Yonder Farm ..read more
Check the Pantry
6M ago
On this week's Check the Pantry, Jeff Lockwood gets dirty with some rice and silky smooth with some chicken liver pate. Well, not as smooth as he'd like, but pretty smooth ..read more
Check the Pantry
6M ago
Whether you call it black cod, sablefish, or something else entirely, Anaplopoma fimbria can always be called delicious. Jeff Lockwood makes black cod court-bouillon, smoked black cod boudin balls, and a smoked black cod and garlic scape farmer's cheese dip ..read more
Check the Pantry
6M ago
On this week's Check the Pantry, Jeff Lockwood sits down with vermouth enthusiast Matt Iverson of Turnagain Vines for an in-depth look at the many faces of this often-mistreated aperitif ..read more
Check the Pantry
6M ago
The Québécois classic poutine demands fresh, squeaky cheese curds, which are difficult to find in Alaska. Jeff Lockwood takes matters into his own hands, transforming two gallons of milk into a pile of curds, then using them in a smoked-salmon-chowder-inspired poutine, in an attempt to provide a karmic boost to the Montréal Canadiens in their unlikely run to the Stanley Cup Finals ..read more
Check the Pantry
6M ago
Vinegar's much more than a component of vinaigrette. Jeff Lockwood turns it into a beverage, a barbecue sauce, and a quick pickle ..read more