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 <title>Dinner with the Band</title>
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 <description>Here&#039;s a cooking show that breaks the mold - the perfect mash-up of indie music and edgy food for total entertainment. Chef Sam Mason has been raising the stakes in the culinary world for the last ten years. Now join him as he invites his favorite touring bands to dinner for an intimate evening of cooking, conversation and live performance. Part rocker, part chef, Mason creates &quot;intellectual food&quot; that stimulates the palate as well as the dialogue. Rock on. 

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 <copyright>Copyright 2007-2008 ON Networks, Inc.</copyright>
 <itunes:subtitle>ON Networks</itunes:subtitle>
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 <itunes:summary>Here&#039;s a cooking show that breaks the mold - the perfect mash-up of indie music and edgy food for total entertainment. Chef Sam Mason has been raising the stakes in the culinary world for the last ten years.  Now join him as he invites his favorite touring bands to dinner for an intimate evening of cooking, conversation and live performance. Part rocker, part chef, Mason creates &quot;intellectual food&quot; that stimulates the palate as well as the dialogue. Rock on. 

Produced by Diabloik Productions and SUPER!ALRIGHT! media.

See more of this great show and others at www.onnetworks.com. 

All of ON Networks&#039; shows are available in both Apple TV HD and a smaller version that plays on both iPods and iPhones.   To download a different version of this show, click on the &quot;See All Podcasts&quot; link and select the version you&#039;d like to download!</itunes:summary>
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 <media:text type="html"><![CDATA[Dinner with the band
Episode “Steak burgers and frites”

Sam: I am Sam Mason and this is Dinner with the Band.  We got pigeon John.  How you doing?
Pigeon John: Good. Man.
Sam: Doing good?  It is nice to see you.
Pigeon John: Thanks for having us Bro.
Sam: I am happy.  So today we are actually going to do steak burgers.  We are going to grind our own meat.  And make some, we will do our own French fries and stuff.  Oh and we're also going to do spiked milkshakes.  Yeah right chocolate milkshake for spiced rum.
Pigeon John: That is what I'm talking about.  Me and this guy were raised on cheeseburgers, sweet delicious cheeseburgers.
Sam: You are all from the West Coast?
Pigeon John: Yeah, born in Omaha and raised in LA.  But these guys are both from LA.
Sam: Oh well that is the capital of hamburgers right?
Pigeon John: Yeah dude, we love the cheeseburgers.
Sam: You have got fat burger in and out burger.
Pigeon John: Oh yeah fat burger is nasty.  I like to slip my hand in them.
Sam: All right will we are going to, let's oh, here's what we're going to start with.  That is meat.  This is a short rib, it has got that marbling look at that.  Who yeah that is nice and fatty.  This is the skirt steak.
Pigeon John: Oh yeah.
Sam: And this is brisket.
Pigeon John: Oh yeah tasty wasty.
Sam: He is like I'll yeah I know all that meat.  Alright so will we are going to do is we have a grinder in the freezer.
Peter Daly: Why do you freeze it?
Sam: Good question.  You know what when you deal with meat you want to be as cold as possible.  The steak to be as cold as possible.  It is the same reason why we're actually going to grind into a bowl of ice.
Pigeon John: Oh shoot Heck yeah.
Sam: What we are going to do, I am just going to chop this up so that we can get it through this grinder.
Peter Daly: Now which meat is this one?
Sam: This is the brisket.  You guys...
Pigeon John: This looks like we're chopping up a little boy.
Sam: So how did you to your start for the most part?
Pigeon John: Um, this café called the good life it is in south-central.  I lived in Hawthorne at the time home of Brian Wilson and the Beach boys.  I got wind of this open mic and is the only open mike in LA.
Sam: What year is this?
Pigeon John: This is early 90s, like 93 or 94.  Because a lot of the dudes like Jurassic five went there, you know black-eyed peas, the Pharcyde, and so everybody kind of came up at the same time.
Sam: That is quite a crew to come up with.
Pigeon John: To see them freestyle and do it for the love was a beautiful time.
Sam: Now we are going to do is we're going to show this through here.
Pigeon John: Can I, can I be a part of this?
Sam: I would love for you to be a part of this.
Pigeon John: Let's do it Tony.
Sam: All right this is all you got to do.
Peter Hong: Oh my god it looks like Gumby, it looks like play doh.
Pigeon John: Really Tony do it.
Peter Daly: I'm grinding my meat; you want some of this you want to get in on this?
Pigeon John: Yeah can I try?
Sam: Oh my God.
Peter Daly: Uh, oh someone's meat got stuck.
Sam: We are going to get rid of the ice.  This is going to be filthy by the way, because you are going to have two get your hands and here.
Pigeon John: Then I should take off my watch.
Sam: Get rid of the bling.  This is coriander, cumin, and paprika.  It is just equal parts.  We are going to add, you know what people season things.
Pigeon John: that smells good already.  
Sam: We are going to uh. Do you want to get in there?  Go ahead and get in there.  Just go at it, slowly.
Peter Daly: Do that Bro handle that right now homeboy, handle that meat.
Sam: You guys do weird things in the West Coast.  All right this is the horse radish.  We got plenty of work to do, it is his hands.
Peter Daly: His hands are orange look.  Can we use either like this?  Right now.
Pigeon John: You'll get sensimelia dude. Or what ever that…
Peter Daly: Sensimelia? Is that from the Philippines?
Sam: All right so we got the ground meat the hamburger meat I guess.
Pigeon John: I squeezed it, I teased it, and then I like pleased it.
Sam: He just freestyle there, does he freestyle when he brushes his teeth?
Peter Hong: Yes.
Sam: You are around when he brushes his teeth?  You guys just…
Pigeon John: We live together Bro.  
Sam: You guys really live together?  
Pigeon John: I mean on the road.  We are the same room, in the same truck.
Sam: How do you like your French fries?
Pigeon John: Man I like it take and flavorful.
Peter Daly: Actually my favorite French fries, we were in Corpus Christi, Texas on tour.  And it was kind of a weird show.  It was kind of bazaar.
Pigeon John: Two people showed up.
Peter Daly: Two people no joking, and they were 12 years old.  I'm not playing; they were literally 12 years old.  So we are trying to find some food, and we are like what can we eat around here that is good food.  And they said go to this burger place, you guys are from California you'll like it.  I think that those were the best burgers that I've ever had.
Sam: What was the name of the place?
Peter Daly: I don't know, but there fries were real thin.  Like shoestrings.
Pigeon John: And they tasted like angels fingers.
Sam: They tasted like angels fingers?  Not like these.
Pigeon John: Those are going to taste like angel thighs.
Sam: We are going to take these fries and put them in that pot of oil.  Which is that like 300°, maybe even less.  Like to 75.  And a lot of people do not know how to cook a good French fry.  So I googled it.
Pigeon John: All right, let's check this out.
Sam: Okay so I'm going to put these in this little basket here.  They don't fit very well, but we want them to touch the bottom.  So it is low heat so they actually cook on the inside.  And then you take them out and jack the heat then throw them back in and then you get that crispy outside.  So it's like, they would just get the crispy outside with that raw inside.
Peter Hong: Kind of like twice fried French fries.
Sam: Yeah see, they are twice fried.  All right so these are going to sit here for a new minutes.  And then we're going to drain them and refried them.  But first thing we are going to do is make hamburger patties.
Pigeon John: Let's do it.
Sam: I am excited about this, but it is probably going to be disgusting and foul.
Pigeon John: Don't drop it my friend.
Sam: everybody gets to make their own hamburger patty.  You take that.  See it is just like hanging out with pops.
Pigeon John: baseball.  I feel like I'm holding a child's brain.
Sam: you want to make sure that they are nice and together.  You don't want them to be all falling apart already.
Pigeon John: do you?  Do you want to party say yeah?  I want to party.  No you don't.  
Peter Daly: This looks like a whoopee cushion.  
Sam: Alright that's good or going to set this.  
Pigeon John: What about mine is that good?
Sam: That is gorgeous they are all absolutely perfect.  It is just you know, people are into different things.  It's just weird.  So we are going to pull these out, they are actually nice and cooked through.  Boom fries in the bowl. Now we are going to raise the temperature up to 400°.  OK.
Pigeon John: The applause of ants, ants applauding.  Oh yeah.
Sam: All right so these are going to take a few minutes and then we are going to flip them over.
Pigeon John: They look good.
Sam: Yeah they are, you know what you guys make good burgers.  I don't know if you know that or not.  Amazing.  This pot is really got damn hot.  All right so we have flipped these so they're pretty much ready to go in the oven.  We got the nice marks on both sides, you know the score lines.  The grill marks.  Except we did it indoors.  Let's get these in the oven.  They have a way to go by the way.
Pigeon John: Bye-bye little burgers.  We will see you in our mouths.  I have never seen a burger baked like that ever in my entire life.
Sam: Well once again you need that kind of like that all-around heat, that full heat to actually cook the inside.  All right so this is blazing hot.  You might want to back up a little bit.
Pigeon John: Blazing!
Peter Daly: Hip-hop and R&B.
Pigeon John: Burn them.  Burn, burn you fries.
Sam: Okay well see, you're talking shit huh? This is how hillbillies get burned up.  I know I am from the south.  Alright these are coming along quite fine we're going to let them get a little bit more color in here.  Then I'm going to burn the shit out of myself trying to get them out of here.
Pigeon John: Getting out the fries, getting out the fries, getting out the fries.  Giving out the fries.
Everyone: Getting out the fries, getting out the fries, getting out the fries, getting out the fries.  
Sam: All right fries are out.  Boom.
Pigeon John: Whoo, unicorns.  Look at that.
Peter Hong: A look at that.
Pigeon John: Sprinkle those diamonds.  Those are from Sierra Leone.  Oh shoot those are party fries.
Sam: All right we have fries, we have burgers.  Let's get the burgers out of the oven.  All right we have condiments.  Boom that was like a Blitzkrieg condiments.
Pigeon John: Look at this pretty ass ketchup.
Sam: That is ketchup, we bought it.
Pigeon John: What is that right there?
Sam: That is actually mayonnaise with herbs.  So let's actually make a burger.  Whose burger is this?
Pigeon John: That is mine.
Peter Hong: You don't know.
Sam: No actually he signed it.
Pigeon John: Slide that friggin tomato on their.
Sam: Going here were the love this.  This is just some creepy stinky cheese, but you can do whatever you want.
Peter Daly: But add that it tastes amazing.
Sam: Mmm, hmm. If you are into stinky cheese.
Pigeon John: I like stinky cheese.
Sam: I think we should put the fries.  Damn this is a barbecue waiting to happen.  A pigeon John Berger.
Pigeon John: Yeah.
Sam: Straight from the West Coast.



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 <item> <title>Pigeon John - Live - &quot;Welcome to the Show&quot;</title>
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 <description>Pigeon John plays live at Sam&#039;s&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/live---welcome-to-the-show&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_pigeonjohn02_425x239.jpg&quot; title=&quot;Pigeon John - Live - &quot;Welcome to the Show&quot;&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 27 Aug 2007 21:24:00 -0500</pubDate>
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 <item> <title>Pigeon John - Live -  &quot;Weight of the World&quot;</title>
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 <description>Pigeon John plays live at Sam&#039;s&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/live----weight-of-the-world&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_pigeonjohn03_425x239.jpg&quot; title=&quot;Pigeon John - Live -  &quot;Weight of the World&quot;&quot;&gt;&lt;/a&gt;</description>
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</item>
 <item> <title>Spiked Milkshakes with Pigeon John</title>
 <link>http://food.onnetworks.com/videos/dinner-with-the-band/spiked-milk-shakes-with-pigeon-john</link>
 <description>Sam whips up some rum-spiked shakes and talks shop with Pigeon John&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/spiked-milk-shakes-with-pigeon-john&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_pigeonjohn05_425x239.jpg&quot; title=&quot;Spiked Milkshakes with Pigeon John&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Thu, 30 Aug 2007 15:17:00 -0500</pubDate>
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 <media:text type="html"><![CDATA[Dinner with the band
Episode “Spiked milkshakes with Pigeon John”

Sam: Alright so we have already made the steak burgers for Pigeon John, and right now we are going to make a milkshake to go with it. You know, I figured these guys would be a little thirsty. So I figured not only would it be a regular milkshake, but it is going to have a whole lot of spiced rum in it. I guess it is a spiked milkshake if you will. 
Here cups of chocolate ice cream, ten ounces of spiced rum, ten ounces of seltzer, and six tablespoons of malt powder, alright and a blender. 
1.	Scoop ice cream
2.	Pour seltzer
3.	Pour rum
4.	Add malt
5.	Blend
6.	Add ice
7.	Blend 
8.	Pour
Boom, and there you have it, a really, really spiked milkshake for pigeon John, drink it. Are you guys ready to eat? 
Everyone: Yes.
Sam: Then get in here. We got a ton of shit in here. We will make you make your own burgers. 
Pigeon John: Ooh wee. 
Sam: That’s how we do. 
Peter Hong: Super steady chairs.
Peter Daly: Oh my gosh. 
Sam: Oh yeah how are these things. 
Peter Hong: Toasty.
Pigeon John: That’s what I am talking about bro. 
Sam: Alright so you know you got all your condiments and shit. Let me get a spoon for you too. How long are you guy in town for?
Pigeon John: Um we are in town just for today and tomorrow we are at urban plaza, with peeping Tom. Opening up, this is our fifth show with them. And we are on the road for almost three more weeks, going to head back to the west coast, the fresh coast. 
Sam: Is it the best coast?
Pigeon John: The left coast is it? 
Sam: I just wanted to see how your answer was. 
Pigeon John: Heck no bro. 
Sam: Boom, that’s what I thought the question was. C’mon if you cant approach that. Let’s uh, drink rum, to the new project. 
Pigeon John: Thank you man. Whew, look I just drooled. 
Sam: Well you have been waiting to eat for four hours. 
Pigeon John: Like a little boy. You want to party, you want to dance? We made it guys. 
Sam: You guys eat like a team.
Pigeon John: Mmm, that tastes delicious. 
Sam: Is it alright you made it. What about the new, the new project, obviously we heard some of it today. 
Pigeon John: Yeah dude, um, its, new records out. Its sound scanned eighteen copies so far, in three months, so it’s doing good, it’s doing good, I can’t, you know. 
Sam: Were they all in one neighborhood or?
Pigeon John: Yeah, they were all me and my mom, but hey whatever. No, we did a song on Quannem projects it is called pigeon John in the summer time pool party. And it is going to come out.
Sam: I like the cover. 
Pigeon John: Thanks man. I wanted the feel good vibe. 
Sam: You wanted the feel good vibe. 
Pigeon John: I wanted the mile bro, it is hard to smile. 
Sam: In the cover?
Pigeon John: No, in general, in life. 
Sam: I think you are doing a pretty good job. 
Pigeon John: I try. Yeah okay check this out. All tour stories are awesome, but then when you tell them they become unawesome. 
Sam: Well tell one that sucks. 
Pigeon John: Okay.
Peter Hong: We are in New Orleans and we stop at a super 8. It is dark, it is muggy, and it is the end of summer. John gets a little rock and throws it at a tree, for just some odd reason. He feels like he needs to throw a rock at a tree. 
Sam: I can see that.
Peter Hong: And something flaps out and just flaps away. And we are like is that, are those birds? And were like, no it’s a bat. So us being from LA you don’t see bats often. 
Sam: You see vampires often.
Peter Daly: Except for um, you know west LA you do. 
Peter Hong: So uh, so how did it go? Hollywood. So John gets this great idea to pick up a piece of concrete about the size of this broccoli, and says we are going to throw it at the tree and see what happens. At least 500 bats came out of that tree 
Sam: No way. E is exaggerating. 
Peter Hong: No shit, and when they came out of the tree, like if this was the tree. They didn’t just come out; they came out to the sky, and just swirled in formation. They swirled and they ducked down and they chased us, basically. 
Sam: That is a scary story. 
Peter Hong: Yeah so we did it about fifteen times. 
Sam: Alright I guess I want to thank you guys for showing up. It was early this morning but we got alcohol in us so we are good to go. 
Pigeon John: Yay!
Sam: I look forward to buying the 19th copy of your album. 
Pigeon John: You’re going to be the lucky one.
Sam: I will be the twentieth. I will buy both of them; I will buy nineteen and twenty. 
Pigeon John: Thank you. Our goal is to at least reach forty by December. 
Sam: Alright I want to thank the guys for coming out, give it a big toast to Pigeon John and the boys and we will sign off with that. Finish our burgers and these cocktails, and maybe make a couple more. 
Pigeon John: Let’s do it, lets party.






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</item>
 <item> <title>Black Olive Cobbler With Matt &amp; Kim</title>
 <link>http://food.onnetworks.com/videos/dinner-with-the-band/making-black-olive-cobbler-with-matt-and-kim</link>
 <description>Olives and ice cream? Sam is full of surprises&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/making-black-olive-cobbler-with-matt-and-kim&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_mattandkim01_480x270.jpg&quot; title=&quot;Black Olive Cobbler With Matt &amp; Kim&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Wed, 06 Jun 2007 16:28:00 -0500</pubDate>
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 <media:title>Black Olive Cobbler With Matt &amp; Kim</media:title>
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 <media:text type="html"><![CDATA[Dinner with the band
Episode “Black Olive Cobbler”

Sam: Alright I am Sam Mason and I am here very today, I am very excited today. Today for these guys we are doing an olive cobbler with almond ice cream, which is. I am excited about it, I don’t know if you guys are.
Kim: I am excited. 
Matt: I am terrified as well. 
Sam: That’s good as well. Now there is an olive story for you guys as well. 
Matt: Yeah, when we first got together and I hated olives, but you made enough olives that um…
Kim: I wore you down, forced it on you. 
Matt: But she would put them in everything we eat. And I guess its just one of those things; I guess you warm up to. But I never had it in a dessert, sort of. 
Sam: Well then today we can make you hate olives again. So it will work out. This is kind of way to confee olives to make them sweet to where they kind of mimic a cherry. They are sweetened enough to where they kind of have that cherry flavor. But here is how we are going to start this, pit these. I am going to have you guys pit these. Have you ever pitted a cherry before? These are olives.
Matt: I have never pitted a cherry or an olive.
Sam: Oh then this is going to get dangerous. It’s simple; it’s just this little contraption. 
Kim: What would you call this contraption?
Sam: It’s a pitter. 
Matt: Alright good name.
Sam: And then it just comes sliding right out, its kind of an intrusive device.
Matt: Wait is that how it is done when you just buy caned olives?
Sam: Yeah they have large machines that do it though. 
Kim: There is a dude there…
Matt: I always wondered how they do that.
Sam: Yeah there is this guy Edward…
Kim: I think I broke it already.
Sam: Oh my god, if she pits cherries like she drums we are all in trouble. 
Sam: You made a little mushroom; I want them all to look like this. 
Kim: That is so I can eat the edges. 
Sam: Oh my god, aim it out that way.
Matt: Alright let’s see what kind of rage we can get on this. Do it, do it. No don’t point it right at it. 
Sam: That’s alright. 
Matt: Wow. 
Kim: This is how we do, what’s this? Confee?
Sam: Confee, yeah it’s just…
Kim: Am I going to slow for you?
Sam: No, no I have nothing to do with my hands. It’s just a term; it’s not usually used for fruits. It’s something that is cooked in its own juices. But this obviously we are going to cook in sugar, water and port. 
Matt: Wait well then how does this term fit it at all, if it doesn’t get cooked in its juice at all?
Sam: Well it has become a bastardized term. 
Kim: Don’t get this on film. 
Sam: So we are going to cut these in half.
Kim: I am going to shoot it out again.
Matt: Well it’s a good thing I wore my safety goggles today. 
Sam: I don’t know if you guys, well I am sure you guys know this. But I got to see you guys play like 900 times at south by. There is something you guys do to the crowd, can you explain that? 
Kim: It’s called we pay them before hand.
Sam: I thought you were piping something into the air or something.
Matt: I think being honest when you play is really important. And I think a lot of bands put on their poker face. There like too cool for school face. I don’t mind seeing a band that plays through like, being angered or anything but as long as there honest. If you are looking totally bored, the crowds going to get totally bored., but Kim smiles nonstop, no matter what…
Sam: She looks like she is sitting under the Christmas tree with brand new set of drawers. Here is what we are going to go for in this we are actually going to boil these real quick because they are kind of salty.
Kim: Salty is not good for it? 
Sam: Well you know we are going to be fighting the sugar. So what we are going to do is we are going to be bringing some water up to a boil. Here we go we have our pitted olives, here we go we are actually going to drop these in the pot of boiling water. Going to let it sit here for a second, and then we are going to dump these right in the strainer. 
Kim: This is just getting the salt and the oil off of them?
Matt: Yeah, just to rinse the oil and get the salt off. And what we are going to do now is actually, that was probably more for the oil than the salt. So we are just going to do this first, for a couple of seconds. Then we are going to let those drain. Then take this pot, and then we are going to add four cups of sugar. Then we are going to add a small amount of water, to make it like wet sand.  Not too much. I mean the more you add the longer this is going to take. 
Kim: That looks good. 
Sam: Alright so the sugar. We are just going, going to turn this on high. Alright so as soon as this turns yellow around the edges, we are going to add the port and the water. We have some other jobs for you to do. On the top of this cobbler we are going to add the Streusel. You know that crumbly kind of topping?
Matt: Yeah I love that. 
Sam: I love that stuff, that stuff is good on anything, hotdogs. Half cup of flower and a half cup of sugar. We have a quarter teaspoon of cinnamon and then we have butter. Now here show this, this gets kind of sloppy. 
Kim: Am I, Am I going in?
Matt: You’re going in.
Sam: So what’s going to happen here is your going to take this soft butter, and you’re going to throw it in little pea sizes. And at the same time you’re going to mix it in like that. 
Matt: I am not very good at this yet. 
Kim: Pea sizes Matt, pea sizes. 
Matt: Is this bigger than a pea size? 
Kim: Who eats a pea like that?
Matt: What are we talking about, the green pea?
Kim: Am I doing this right?
Sam: Yeah because we want it to end up coming together. So obviously we can talk about your, the video for Yeah, yeah, yeah, yeah, yeah. There are a lot of yeas in that. What does an idea for something like that come?
Matt: We were playing at a bar and there was someone who comes around when the bars closing at like 1:00 in the morning with pizza and sells it by the slice. And our friends were buying it and they were throwing it at us, and feeding it to us as we were trying to play. I feel bad for the next person that had to use that mic. But yet we did that. Then they threw ice and pint glasses. I thought I broke my elbow. We were leaving like; we totally got to make a video like that.
Sam: Kind of just get it clumped up as much as you can so you have kind of big chunks. You know the chunkier the better. We are going to set this aside for second. We are going to need for this dish two orange zest. Which you really just want the zest which is the outside. 
Matt:  Wait so the outside is going in?
Sam: The outside is going in. 
Matt: Ah that’s the part we always throw away. Who would have known it was the crucial part. 
Sam: But you don’t want the pith, which is that stuff. 
Matt: This is all going against everything I ever believed, olives being a sweet dish, and orange peels instead of orange insides. 
Sam: Yeah that’s were all the flavor. That’s were all the oils are. Do you see the color on this guys, it’s kind of got that yellow color. That means it’s hot.  
Kim: It kind of smells like cotton candy. 
Matt: It really does. 
Sam: We are going to gently whisk in this cold water, which is going to be quiet aggressive. We do it gently because otherwise it would seize up and you would end up with this big block of sugar. So we are also going to add two cups of port wine. So boom we have orange, orange, orange. Back on the stove, bring it to a boil; we are going to add our olives. Yeah, they have been washed and all ready to go. And I am going to drip a little on the floor because that’s what we do here. And we are going to let these simmer for about half an hour. 
Matt: Man that looks good. 
Sam: Then we will assemble the cobbler. Alright so our thirty minutes is up, we are going to turn this off. And we are going to take this and that and do this. Alright so these are going to strain for just a bit. Then we are going back in the. Now we should probably pour out these orange.
Matt: I was going to say you don’t eat them?
Sam: Well I mean they are probably delicious. 
Matt: Really?
Sam: I am just surprising the hell out of you today. 
Matt: Oh my god. 
Sam: There we have the olives. Alright this is a cup of poaching liquid. We are going to just add it like that. Then we have a cup of sugar.
Kim: There is a lot of sugar in this.
Matt: Good thing I am trying to gain weight, and unsuccessfully too. 
Sam: Four tea spoons of cornstarch, it’s going to thicken that bad boy up. Alright so this is going to go back in that pan. What’s going to happen now we are going to cook it to thicken all this liquid. And kind of make what would normally be a cherry pie filling. It doesn’t take long to thicken this because the cornstarch is pretty effective. I seem to recall a story that entailed food poisoning. Is this an embarrassing story?
Kim: Not for me.
Matt: It was actually the first time Kim and I communicated. What was that like five years ago? She had some obsession with letters and postcards and stuff like that. And she had only met me like once when she asked me to send her a postcard. And I was in Portland, and I went to food not bombs, where they dig all the food out of the trash. And I got totally, totally sick. I felt like I had taken this gunshot to the gut. It was the worst pain I have ever been in, and good old food did it to me. 
Sam: Not good old food. 
Matt: No, no, no it was food. But yeah I wrote a letter to Kim with all the horrifying details of being on the bathroom floor of a burger king trying to suck in the cold from the tiles. Because I felt like I was on fire. 
Kim: But in the letter he explained how he stripped down to his underwear and was lying on the floor in the burger kind bathroom. 
Matt: I had, people would walk in and see me and think I am some drug addict and just walk back out. But that, for some reason I didn’t know Kim but I wrote her all the details of that, because it was that day. 
Kim: You knew what type of girl I was. 
Matt: Yeah, yeah and that was our first correspondence. 
Sam:  Do you still have the note?
Kim: Yep.
Sam: Is that framed in the bathroom?
Kim: That’s actually a good idea. 
Sam: I would have that framed ad put it right in the bathroom. 
Matt: Yes this is a cooking show and I am talking about… Aren’t you supposed to not talk about this during dinner? 
Sam: We do everything different around here. 
Matt: Ok, cool. 
Sam: So we are just trying to get this to tighten up a little bit. Even though its going got go in the oven and its going to tighten u in the oven. But you know that’s our filling. Pretend that’s cherries.
Kim: It really looks like it. 
Sam: It is it’s a sexy kind of mixture.
Matt: It does smell good. 
Sam: You sound so surprised still, like…
Matt: I doubt it, I’m telling you. 
Sam: We are going to pour it in here. Boom, alright and then we have that topping that you guys made. Just kind of cover it like this. Then we have an oven, three hundred and fifty degrees for about thirty five to forty five minutes, like so and that’s it. 
Kim: That’s where the magic happens. 
Sam: Yeah, the magic happens in that stove. Oh cobblers ready, it’s hot. Hot, hot. Alright so that is finite, it is a crazy way to eat olives. 
Matt: You would not expect that that is olives. 
Sam: It is blazing hot, alright that is it that is the black olive cobbler, for Matt and Kim. 



]]></media:text>
 <itunes:duration>10:04</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>matt and kim indie music rock band cooking show cobbler ice cream recipes </itunes:keywords>
 <itunes:subtitle>Olives and ice cream? Sam is full of surprises</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Almond Ice Cream With Matt and Kim</title>
 <link>http://food.onnetworks.com/videos/dinner-with-the-band/making-almond-ice-cream-with-matt-and-kim</link>
 <description>Sam whips up a creamy cobbler compliment&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/making-almond-ice-cream-with-matt-and-kim&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_mattandkim05_480x270.jpg&quot; title=&quot;Almond Ice Cream With Matt and Kim&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Wed, 06 Jun 2007 16:39:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">964 at http://food.onnetworks.com</guid>
 <category domain="http://food.onnetworks.com/videos/dinner-with-the-band">Dinner with the Band</category>
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 <media:title>Almond Ice Cream With Matt and Kim</media:title>
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 <media:description type="plain">Sam whips up a creamy cobbler compliment</media:description>
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 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
 <enclosure url="http://podcast.onnetworks.com/videos/dinnerwiththeband_mattandkim05_480x270.mp4?feed=video&amp;key=15&amp;target=site" type="video/quicktime" />
 <media:text type="html"><![CDATA[Dinner with the band
Episode “Almond Ice cream”

Sam: Alright this cobbler is done, I figured for Matt and Kim we would make a little almond ice cream to go with it. I think almonds and olives go really well together. It is going to be really simple. We have nine ounces of toasted almonds, we have twelve egg yolks, and we have a cup and a half of sugar. This is a pinch of salt, I know because I measured it myself.
Two tablespoons of almond extract two and a half cups of milk. And five cups of heavy cream. So this is a lightweight recipe that we are doing, for all you dieters. Alright this is pretty simple. I am just going to do it like that. There you go almond ice cream. Hey you guys get in here. We got ice cream and olives.
Kim: It will be gone shortly don’t worry. 
Sam: Ha-ha, let’s see you know what? Pretend like it tastes good.
Matt: It actually does taste good, really good. 
Kim: And you doubted him.
Matt: I didn’t, well yeah, yeah. 
Sam: Well no he still doubts me.
Kim: This is awesome.
Sam: Yeah that’s good. 
Matt: No it really is. It really is. 
Sam: You’re not really joking, what um…
Matt: Except I got a lot of cavities and the cold and the hot really kind of makes my teeth go crazy.
Sam: Mash them with your tongue, go luke warm with them. You guys got new, new stuff coming out right?
Matt: We are working on new stuff which we are super stoked about because the stuff that we have written and released we have wrote within the first year we learned how to play our instruments. When we started this band, neither one of us knew how to play, really play.
Kim: Well we still kind of…
Matt: Yeah I guess it’s questionable. But um, Kim had never played drums, I had never played keyboard.
Sam: How long ago was that?
Matt: It was about three years ago, I guess. 
Sam: There is only one album out at this point correct.
Matt: Yeah we recorded, we had a thing were we toured with Dough for hundreds of shows before that so. 
Kim: Like we went around the US a few times like c’mon, don’t you want the other one?
Sam: No we relabeled it. We changed all the names of the songs. 
Kim: Well actually the first three thousand have individual copy stamps, or coffee stains, um, that I have mastered the touch of shaking and getting a good stain. But then after three thousand we kind of had to stop doing that because…
Sam: You run out of coffee? 
Kim: It was actually a god reason for me to start drinking coffee again. 
Matt: I made her stop because she had gnarly coffee breath. 
Sam: Oh well at least you guys don’t smoke. 
Kim: No.
Matt: That is true. 
Sam: So you guys excited about the trip? You got your passports lined up?
Matt: Do we have our work permits?
Sam: I want to see your passport pictures.
Matt: Oh you want to see, you got to see Kim’s. The person at the passport office actually took the picture looked at it and asked Kim if she wanted to take another one. And you know how much they hate taking a second one. And Kim’s like, naw.
Sam: You sure?
Matt: It does look like a mug shot photo. Where she is like greasy and…
Kim: Well I am always greasy so I am just trying to keep it real. I had never seen this. So that thing made, I had no idea where ice cream came from. 
Sam: It comes from the ice cream fairies.
Matt: That’s what I thought, I grew up in Vermont. 
Sam: I just called myself a fairy. That was great. 
Matt: Yeah, yeah you did. The home of Ben and Jerry’s I think that’s all people know about Vermont, is Ben and Jerry’s and the band Phish. And they are just like yeah you just hand out with the Ben and Jerry’s factory and go see Phish every day. Yeah pretty much. 
Sam: So that’s what happens. 
Matt: But that’s where I thought that magical ice cream fairies were.
Sam: The batch ice cream that we made probably makes two times that tub. Breathe! 
Matt: An olive. 
Sam: Hold your hands up so we know your choking.
Kim: No actually that’s what you are supposed to do when you are choking. 
Sam: Everybody knows he is choking. He is choking! Look at that guy he is choking.
Matt: You totally, your olive, ah you got stuff stuck between your teeth. Um you left a live pit in there and it killed me. 
Kim: I did.
Sam: Oh your evil, you swallowed it.
Matt: It’s gone man, no big deal. 
Sam: We don’t know the Heimlich maneuver. The camera man knows the Heimlich maneuver but he won’t stop filming. She is squeaking! I think you broke her! I got to get you guys out of here before you hyper ventilate. I guess that’s it guys, I want to thank Matt and Kim for coming and hanging out with me, playing in my apartment. Ah I won’t get to see you guys for like a month, or two months. But when you guys come back you have to share some road stories. 
Kim: Oh I bet you there will be some road stories. 
Sam: Alright thanks everybody we will see you soon. I am going to eat this.
Kim: Yeah, oh yeah, clink, clink. 






1.	Pour cream
2.	Pour milk
3.	Heat cream and milk
4.	Whisk eggs
5.	Add sugar
6.	Add almonds
7.	Add salt
8.	Strain
9.	Remove almonds
10.	Add egg mixture
11.	Add almond extract
12.	Heat mixture
13.	Strain
14.	Pour mixture
15.	Freeze mixture
16.	Scoop ice cream
17.	Ice cream makers employ rock salt and crushed ice


Matt: I 
Kim: I 


]]></media:text>
 <itunes:duration>6:18</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
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 <itunes:subtitle>Sam whips up a creamy cobbler compliment</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Matt and Kim - Live - &quot;Jessie Jane&quot;</title>
 <link>http://food.onnetworks.com/videos/dinner-with-the-band/live---jessie-jane</link>
 <description>Matt and Kim play at Sam&#039;s&lt;br /&gt;&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/live---jessie-jane&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_mattandkim04_480x270.jpg&quot; title=&quot;Matt and Kim - Live - &quot;Jessie Jane&quot;&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Wed, 06 Jun 2007 16:41:00 -0500</pubDate>
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 <media:text type="html"><![CDATA[HOST:

Chef Sam Mason (<a href="http://www.sammasonnyc.com" target="_new">www.sammasonnyc.com</a>)

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 <media:title>Matt and Kim - Live - &quot;It&#039;s A Fact&quot;</media:title>
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</item>
 <item> <title>Miso Butterscotch Halibut With Holy Hail </title>
 <link>http://food.onnetworks.com/videos/dinner-with-the-band/miso-butterscotch-halibut-with-holy-hail-</link>
 <description>Sam whips up a delicious seafood dish&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/miso-butterscotch-halibut-with-holy-hail-&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_holyhailep01_425x239.jpg&quot; title=&quot;Miso Butterscotch Halibut With Holy Hail &quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 30 Jul 2007 11:19:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
 <guid isPermaLink="false">1450 at http://food.onnetworks.com</guid>
 <category domain="http://food.onnetworks.com/videos/dinner-with-the-band">Dinner with the Band</category>
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 <media:title>Miso Butterscotch Halibut With Holy Hail </media:title>
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 <media:keywords>Cooking,video,indie,music,rock,recipe,instructions,how,to,fish,halibut,healthy,light</media:keywords>
 <onnetworks:product_id>dinnerwiththeband_holyhailep01</onnetworks:product_id>
 <media:copyright>Copyright 2007-2008 ON Networks, Inc.</media:copyright>
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 <media:text type="html"><![CDATA[Dinner with the Band
Episode “Miso Butterscotch Halibut”

Sam: Hi I am Sam and today on the show we have Holy Hail, which I am really excited about. They don’t eat meat really; she eats meat, do you? She is our carnivore, the rest of them they eat fish, so today we are going to do halibut. Which we have quickly coined Holy Halibut.  It is going to be glazed in miso butterscotch. And it is going to be served with a salad of artichoke braised in whiskey and edamame.

The first thing we are going to do guys is the miso butterscotch, which consist of brown sugar, corn syrup, we have butter heavy cream and then miso. Which is pretty much not a far cry from the edamame but it is fermented. 

Matt Cutler: I didn’t know that about miso.

Sam: Yeah no, you know what; I think everything is made from soy beans. Alright so they all just go together. They all get heated up, except for the miso; the miso is going to go in later.

Michally: Why?

Sam: Because there is no reason to really cook that. This is right here would just be butterscotch. And then once this is butterscotch we add the miso and then guess what it is. Alright so we are going to slide around here and we are going to cook this, there goes my eyebrows.

Cat Hartwell: So what kind of heat are you going to put that n?

Sam: We are going to cook this as high as possible. You want this to happen relatively fast.

Cat Hartwell: And this is like the same kid of butterscotch you would throw on ice cream?

Sam: It is I would actually throw this one on ice cream.

Michally: Yeah, ooh, ooh, on ginger ice cream, with pears. 

Sam: Someone write this down. I mean this would be good on fish by itself. Salty and sweet go really go together. 

Michally: So it caramelized when you cook it?

Sam: It is less of a caramelization; it is more of a reduction. It is really just brown sugar in a liquid form, butterscotch. You guys are abroad a bunch right, you guys try to stay out of the united states as much as possible. 

Cat Hartwell: It’s starting that way.

Matt Cuttler: Interestingly we haven’t played outside of New York; we have only been in Europe, about three times.

Sam: Really, so New York and the U.K.

Michally: Yes, the U.K., France, and Spain.

Sam: Wow, your just being stingy. It is a shame you have to eat all that British food. 

Kevin Cooke: Is anyone in England going to be watching this, because it is the worst food ever.

Sam: No I didn’t know that.

Michally: We were in Barcelona, no we were in Madrid, and we were only there for less than 24 hours and we had this wild night that ended at around 11, and at noon we got kicked out of the hotel and went to this random place. None of us really speak Spanish. And I didn’t know of, they all ordered whatever fish. 

Cat Hartwell: It was the perfect Sangria, Spanish sit outside. It was like the perfect spot for what we needed, like three hours of drinking Sangria. 

Michally: Because we were still drunk from the night before, and I didn’t know what to order so I just let the waiter decide for me.

Matt Cuttler: As you do often, what do you like?

Michally: As I do often, what do you like? 

Sam: Because we have nothing in common. 

Matt Cuttler: We don’t speak the same language.

Sam: Where your pants at?

Michally: So this piece of mystery meat comes. We think it was veal, and it was really tough, and really disgusting. 

Sam: You should have got the grilled cheese sandwich. 

Michally: Yeah I know right. And so I put it in my purse. 

Matt Cuttler: We have photos of her like, holding it up ready to drop it in her purse. 

Cat Hartwell: Which, it really went over well with everyone dining around us. 

Sam: You only put it into your purse because you didn’t want them to see you not eating it?
Michally: Yeah.

Matt Cuttler: I thought there feelings would be hurt; I was trying to force here to eat it. 

Kevin Cooke: We also didn’t want to waste it, so we still have it. 

Michally: It is in my fridge at home. 

Kevin Cooke: Yeah.

Sam: This is just going to cook down for another couple of minutes, while this is happening we are going to go ahead and add this, which is the miso, this is white miso by the way, which is one of the differences.

Michally: What’s the difference?

Sam:  Uh, you know what the white miso is not as salty as the red Miso, and then there is barley miso. There are tons of misos. 

Matt Cuttler: How is it to eat miso straight, just to spoon it out?

Sam: It, taste it, its just salty soybean. It is probably really salty, but once again it really is probably the least salty of all the… Get in there, just fermented soybean. Alright so this is done, the miso is in there, we are just going to let it sit aside while we get the fish ready.

So this is what we have, this is our halibut, its really nice. 

Matt Cuttler: It’s a nice piece of fish.

Michally: Yeah, it’s pretty.

Sam: Thank you. What we are actually going to do is salt it. And then we will get our pan going. If you move over here, we can make some brown butter. So we will throw a couple of ounces of butter in this pan and get it to melt up on my slow burning stove top. 

Michally: Mmm, butter.

Sam: Now talk about you being a vegan.

Michally: Yeah I was vegan for awhile and when I was vegan I made a lot of really good food. Like lots of stir-fry’s with tofu and Mac Duck Ban Me and stuff but then…

Sam: You eat a lot of that?

Michally: Yeah I eat a lot of that.

Matt Cuttler: So why aren’t you a vegetarian anymore? 

Michally: Well, I dreamt about chicken for three months.

Sam: But you still cook so you still eat stuff like that right?

Michally: Yeah, I mean I still make a lot of vegetarian food for them when I cook for them. Like I will make…

Cat Hartwell: Your TVP pasta.

Michally: Like my TVP pasta, TVP with white wine. 

Sam: We have to go over the whole TVP thing, what is?

Michally: Textured Vegetable Protein, it is a… It is really great it is a ground beef substitute. And so I will sauté some onions and garlic and…

Kevin Cooke: Technically it is not food but…

Michally: Yeah, whatever it is its delicious. 

Matt Cuttler: It is science is what it is.

Michaly: You sauté…

Sam: I don’t know, I use, I use a lot of chemicals. 

Kevin Cooke: Have you ever eaten a math book?
]]></media:text>
 <itunes:duration>7:49</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Cooking video indie music rock recipe instructions how to fish halibut healthy light</itunes:keywords>
 <itunes:subtitle>Sam whips up a delicious seafood dish</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Artichoke and Edamame Salad With Holy Hail</title>
 <link>http://food.onnetworks.com/videos/dinner-with-the-band/artichoke-and-edamame-salad-with-holy-hail</link>
 <description>Sam makes an easy salad for the band&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/artichoke-and-edamame-salad-with-holy-hail&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_holyhailep05_425x239.jpg&quot; title=&quot;Artichoke and Edamame Salad With Holy Hail&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Mon, 30 Jul 2007 11:19:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:text type="html"><![CDATA[Dinner with the Band
Episode “Artichoke and Edamame salad”


Sam: So the Halibuts done, the Holy Halibuts done we are going to make an artichoke and edamame salad to go with it. For that we are going to need artichokes, edamame, these are frozen just boiled and peeled. We have shallots. We have the nectar of the gods, this is Jameson. This is rice wine vinegar and apple cider.
 
And that’s it the edamame and artichoke salad. Alright guys lets eat, I am going to stand that what I do. Yeah, I know, you guys I hope you enjoy this, it should be tasty, it’s…

Matt Cuttler: Who is going to take the first bite?

Sam: I will I am starving; I will eat lard with a hair in it right now.

Michally: Oh my god 

Sam: Lets talk more about the single; it’s relatively new isn’t it?

Cat Hartwell: We actually have two singles out right now, we have one single out now and we have one that’s coming up, it’s coming out in the U.S... The one this out now is born of the star and it is out in the U.K.

Kevin Cooke: It just came out this week.

Sam: In the U.K?

Cat Hartwell: People can get it in the U.K so it’s international. It is out in the U.K. It is heavy in the U.K.

Matt Cuttler: But it’s good because we have two different songs coming out in the U.K. and here, so there are two types of things going on. 

Sam: Yeah usually you get stick with one and ten you get stuck with the next one. 
Cat Hartwell: Yeah, one kind of electronic and ones more uh… We actually played the other one, Big Guns, tonight. 

Sam: Yeah I like that one, it’s a lot of, its loud one. 


Cat Hartwell: Its scream song, so. 

Sam: I like the scream song though. And then tour wise?


Cat Hartwell: Tour wise we just got back from the U.K. and we will be back there in May.

Sam: So the U.K. in May, why the U.K?


Cat Hartwell:  We came to hang out with you obviously. 

Michally: We came here just for you, and to have you cook for us. 


Cat Hartwell: We were starving, from all the sandwiches, we really needed some miso.

Matt Cutler: Now that we found out you are our neighbor we are going to be abandoning on you.

Sam: Yeah no, I didn’t even now you live next door. That’s nuts, I got to get blinds. I mean you need to get blinds. 

Matt Cutler: It made it really easy to walk next door.

Kevin Cooke: We talked about that.

Sam: Alright well I guess that about it I guess.  I appreciate you guys coming and hanging out. Hopefully it wasn’t too exciting.

Matt Cutler: We had a great time.
 
Cat Hartwell: Next time you got to come to our pad you know.

Sam: I will get drunk and end up on the couch for two weeks, alright Holy Halibuts 86ed. I want to say thank you to Holy Hail and we will see you soon.

Cooking Steps:

Dice shallots
Sauté Shallots
Add cider
Add whiskey
Add vinegar
Slice Artichoke
Add artichoke
Braise artichoke 
Strain 
Remove Artichoke
Add edamame
Add salt 
Mix
Chop cilantro 
Add cilantro 



]]></media:text>
 <itunes:duration>5:08</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Cooking video indie music rock recipe instructions how to fish halibut healthy light</itunes:keywords>
 <itunes:subtitle>Sam makes an easy salad for the band</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
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 <item> <title>Holy Hail - Live - &quot;County Fair Part 2&quot;</title>
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 <description>Holy Hail play at Sam&#039;s&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/live---county-fair-part-2&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_holyhailep02_425x239.jpg&quot; title=&quot;Holy Hail - Live - &quot;County Fair Part 2&quot;&quot;&gt;&lt;/a&gt;</description>
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 <pubDate>Sun, 29 Jul 2007 22:43:00 -0500</pubDate>
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 <item> <title>Gumbo With Cities On Fire</title>
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 <description>Sam and COF prepare some Cajun cuisine&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/making-gumbo-with-cities-on-fire&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_citiesonfire01_480x270.jpg&quot; title=&quot;Gumbo With Cities On Fire&quot;&gt;&lt;/a&gt;</description>
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 <media:text type="html"><![CDATA[Dinner with the band
Episode “Gumbo”

Sam: How you doing, I am Sam and this is dinner with the band and today I am lucky enough to be with really good friends of mine. Cities on fire, a Brooklyn based band, yes they are close to my heart. This is TJ, Dominique, and this is Gary. They are going to be hanging out with us today we are going to be cooking Shrimp Gumbo. We are doing gumbo today because of Dominique actually. Dominique is going to probably actually school me on Gumbo. I am just going to pretend to make it. 
Dominique: Yeah I already pointed out you don’t have celery so…
Sam: I told him I swapped it up; we are going with carrots instead. 
Dominique: Sam likes to do things different so. 
Sam: Wait what do you call the trinity?
Dominique: The trinity yeah, onions, celery, and bell pepper. 
Sam: Yeah, so I am doing onions, carrot and bell pepper. I am from Jacksonville, he is from Mississippi.
Dominique: There you go, and you’re going to eat it like it. 
Sam: We got these sick ass prawns from china town. Which uh, they are kind of big. Do you ever use these? 
Dominique: You should let Gary; I never got that fancy with my gumbo. 
TJ: We never ate those at our Jewish holiday dinners. 
Sam: Aw there did you have any of these? 
TJ: Are they kosher?
Sam: The andouille? Alright lets uh, you know what we’re going to clean these damn shrimp. So what’s the deal, what do you guys eat? You cook at home? 
TJ: I like to call it garbage plates. I take whatever what was in the Tupperware, and just throw it in a pan. Sometimes it is tasty. Sometimes you invent new crayola crayon colors. 
Sam: You guys all know this obviously but this guy has quiet a big back patio and we do crab boils. 
Dominique: Crab boils, crawfish boils.
Sam: It ends up being way too many people and nobody brings any beer. 
Dominique: And I got new neighbors downstairs and they don’t know what’s about to happen to them. 
Sam: Alright so what we are going to do now is we are going to start the shrimp stock. We are going to hit it with a splash of oil and then we are going to hit it off with shrimp heads. We are going to cook the shit out of these. See how red they get. We are going to let these go for a few minutes then we are going to cover them with water and cook for 20 or 30 min. I would let them go for hours but we are getting kind of hungry. Alright so that’s pretty good, we are going to go ahead and cover these with water. 
Dominique: Snap, crackle pop. 
Sam: That’s how we do.
TJ: I like when the eyes pop. 
Sam: You like when the eyes pop? Now what are we going to do. You know what we are going to start the roux now, 2 cups of flour and 2 cups of butter. It’s pretty much what thickens a gumbo. What we are going to do is we are actually going to melt butter. There are a few different types of rues. You can do a brown roux or you can do a red roux. We are going to do a brown roux. It is a lot easier to just put it into a really hot oven, because it is easy to burn it. You go Noizet, which is kind of tan. And then it goes brown. And then all of a sudden it will burn in a second. 
We are going to stir in the flour. See that? What do you know about that? I can’t do it with a drum stick. I could eat the shit out of a drum stick. I like a leg. Now it is going to go in the oven, between three fifty and four hundred. I am going to blow your mind now; we are going to make rice. 
We have a cup of just regular grain rice. You know, normal run of the mill type shit. And we cover it with a cup and a half of water. And then we are going to boil it. 
TJ: He can do that.
Sam: Can you handle that? You know what. We are going to throw some butter in there, add a little bit of salt before we cook it. Give me a second. 
Dominique: You know my mom’s Pilipino, so we grew up eating a lot of rice. We had one of those big ass rice machines. I swear it was like this tall. It had different settings like you know, like a cup, like five cups, like ten cups. And you go up to it and you hit it and it was like shhhh. You know all this rice would come out into a bowl and you would cook it like that.
Sam: I got to learn that. Alright so the roux is in the oven. We got the stock working and we have our rice cooking. So what we are going to do now is we are going to chop the vegetables for the gumbo. I have four of these small carrots; we are going to have a bell pepper. We already have half an onion chopped. We have 2 garlic cloves chopped. We also have some okra. And then we are going to put a couple of tomatoes in. They are just going to get chopped. 
Dominique: Hey but I went to that, what was that? NASCAR place that you… No wait that a different place. 
Sam: That’s Daytona man.
Dominique: That’s Daytona. Dud I went on a run with like this dude
Sam: You went on a run, what were you running moonshine?
Dominique: Naw this dude I knew. That’s that car, that car issue.
Sam: What is it?
TJ: Like a stolen car or something.
Sam: You’re thinking of a different issue.
Dominique: That’s something else shh.
Gary: We just finished, we had moonshine in our freezer. 
Sam: Oh Tim tried; oh that guys got some white lightning too. 
Dominique: He was like, he was like, and you can’t drink this by itself, because it might melt your inside. 
Sam: No yeah he told me that and I looked over and you had already finished your cup. 
TJ: I loved the time we went in there and I didn’t even know really where you worked. 
Dominique: Yeah you know you were at WD50 at the time. 
TJ: And the first time I went in there, me and Dom were waiting for you. And you came out and you got a standing ovation from everyone in the restaurant. And you were like thank you, thank you.
Dominique: Oh yeah, oh yeah. It was a bus from somewhere.
TJ: and they came to try all the desserts. And when you came out and they were in there and they were like…
Sam: I went to say hi to these guys and everyone stood up and clapped. I was like…
TJ: And we were like this guy is a legend!
Dominique: There were like thirty people and they were like aaaaahhhh.
Sam: I remembered that, and it has never happened again. 
TJ: You were like this isn’t regular occasion. 
Sam: But you got to see that.
TJ: Yeah.
Sam: So the roux is done. That will do, that is exact color you want right there. It’s kind of red. The more you cook a roux, the less it will thicken the actual gumbo. But the more flavor you will get. So it’s kind of a, that’s why we do the okra, and the andouille. It helps it out. So now we are going to take our shrimp heads and bodies and…
Dominique: You know when I cook it I leave it in for like three hours. 
Sam: Well when you get a show that fine you do what you want. Listen when I come over to your house, you can tell me how you’re doing it. 
Dominique: Alright then.
Sam: Brunch with the band. 
Dominique: I am just saying. That’s the sister show. There we go. Alright we are going to turn the roux back on. So we are going to add the garlic to the roux, we need some onions. 
Dominique: And then um peppers?
Sam: Uh we are going to let these go for a bit. We are going to let these clear up. 
Dominique: Whiskey it. 
Sam: I don’t know if you want the whiskey this close to me. Alright so now what’s going to happen is we are going to add vegetables. 
TJ: Yeah, smells so good. You always wonder on these cooking shows everyone’s going, it smells so great. But this does smell really good. 
Sam: The dollar menu. I am going to need you guys to chip in a buck each way because this shit is expensive. No? Alright so now we are just going to cover it with our shrimp stock. 
Dominique: Yeah the thing he stuck his finger in.
TJ: He sticks his finger in everything.
Sam: Alright that’s probably enough. We don’t to add too much. We will keep some around though. Alright so stocks in, we are going to let this cook for twenty five or thirty five minutes, before that though we are going to add some Cayenne pepper. 
Dominique: You know what I was actually thinking about bringing some liquid crab boil for you. But the shrimps got it. 
TJ: That stuff is going to give it a good kick though. 
Sam: Alright so we are also going to add some thyme, which I got some right here. Got too much thyme, I should have picked it before but I figured. And then we are going to add some of these bay leaves which I had lurking, bay leaves and anything just not too many. That’s three. Alright so we are going to put this on a low simmer for twenty five or thirty five minutes. And then I will be able to add the shrimps, and the skrimps, and the sausage and the okra. And the Filet powder, and then we will be good to go. And then we will season it with salt and pepper. 
TJ: That’s going to be good. 
Sam: Alright let’s do it. Alright so the gumbo is done, it is time for us to add our andouille sausage, and we are going to add the shrimp as well, and the okra, we have a full pot here. Now we will actually let this come back to a boil and add the filet powder kind of slowly. You guys better be hungry.
Dominique: Oh we hungry. 
TJ: We will be able to eat. 
Sam: Alright so filet is going to go in. 
TJ: Wow that smells really, sassafras is really good.
Sam: So this is only going to cook for ten minutes and then we are going to serve it over rice and we are going to eat. Alright so the gumbos done, we will use a clean bowl for you guys because you are guest. We got the rice that we cooked earlier.
Dominique: Where’s them skrimps at?
TJ: There in there. Ah there we go. 
Sam: And what we do is try to get some liquid on there and make it a little soupy. I don’t know how you eat your but I.
Dominique: We like it a little bit soupy.
Sam: You know what we are going to do as well, we are going to lurk this guy. Make it you now, a little mehicano. Alright there you have it. Shrimp gumbo from dinner with the band, and now cities on fire is going to perform for us. Live in the apartment. And we will see how that goes. 
Dominique: We might burn the house down, break everything.
]]></media:text>
 <itunes:duration>9:51</itunes:duration>
 <itunes:explicit>no</itunes:explicit>
 <itunes:keywords>Cities on fire indie music rock band cooking show gumbo mint julep recipes </itunes:keywords>
 <itunes:subtitle>Sam and COF prepare some Cajun cuisine</itunes:subtitle>
 <itunes:author>ON Networks</itunes:author>
</item>
 <item> <title>Mint Juleps With Cities On Fire</title>
 <link>http://food.onnetworks.com/videos/dinner-with-the-band/making-mint-juleps-with-cities-on-fire</link>
 <description>Sam mixes up a classic Southern cocktail&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/making-mint-juleps-with-cities-on-fire&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_citiesonfire05_480x270.jpg&quot; title=&quot;Mint Juleps With Cities On Fire&quot;&gt;&lt;/a&gt;</description>
 <pubDate>Wed, 23 May 2007 13:02:00 -0500</pubDate>
 <dc:creator>ON Networks</dc:creator>
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 <media:text type="html"><![CDATA[Dinner with the band
Episode “Mint Juleps”

Sam: Alright so the Gumbo is done, and we are going to make some cocktails for the boys to drink. We decided to day we are going to make some mint juleps. And it is pretty much just syrup, infused with mint, the herb.  The components are going to be sugar, water, obviously whiskey. You are going to need crushed ice, and I like to put it into a glass. It is a good vessel. 
And there is the mint julep. Alright you guys want to eat?
Everyone: Yeah.
Dominique: Naw we don’t need that.
Sam: Yeah we do. Lets uh… Let’s eat cheers, you off the wagon, you on the wagon?
TJ: Yeah let’s go. 
Gary: Thanks for having us. 
Sam: Yeah I am glad you guys could stop by. It’s like the Kentucky derby in here. Now let’s see how this gumbo tastes. When does the Cities on Fire world tour start?
Gary: We are planning some shows right now. I think we are planning to go to London actually.
Sam: You guys do London a lot. 
Dominique: Well actually we are going to focus on our album first. Like we have been asked t death disco in LA Allen McGee just came ad started a new party.
TJ: That’s really good. 
Dominique: So we are going to go out there. 
TJ: It will be our first time there. 
Sam: First time where?
Gary: In La, to play the west coast. 
Sam: Yeah that’s strange I thought you guys went to LA.
Dominique: No, we haven’t been to LA yet. I am about to eat this in like three bites. 
Gary: I think the first thing on our agenda is to cut a full length record. 
Sam: Yeah, I have got like, probably fifteen CDs of your guys. And there all, I swear to god none of them have the same song on them. But they might be the same song they were just recorded differently. 
TJ: Yeah we got. 
Gary: We got it figured out now. 
TJ: We have a full on merch run going, shirts and all that stuff. We got a logo. He drew the logo on a napkin. And I have a button machine, I made it a button. 
Sam: Out of the napkin, that’s hot, like plastic covered?
TJ: Yeah it’s this little thing. And then what happened was, it just turned into London.
Sam: So mostly like, I mean I see you guys play like all over the damn city. But you mostly play over the lower east side for the most part. 
Dominique: Yeah, that’s our home. I mean we hail from Brooklyn, but the lower east side is our home. 
TJ: There are a lot of venues there. 
Sam: There really is. 
Dominique: That’s where our people are, that were we like to go and get trashed.
TJ: Man the people of the lower east, to them if you have a gig on the west side…
Dominique: They don’t leave that block, and that’s where we hang a lot. 
TJ: You got to put the show on the block they live on. 
Dominique: Yeah, and well I DJ at Dark Room for a couple of years probably since they opened, so we got a home base down there. 
Gary: I also think we are going to start playing Brooklyn more.
Sam: Well the venue just opened up. 
Gary: Because the new venue just opened up, it’s going to attract some more people. But it’s still kind of new at this point.
Sam: Well that will be god because that’s my neighborhood. I would like you guys to come to my neighborhood more often. 
Dominique: Well you know, I live in your neighborhood. 
Sam: You live in the neighborhood, and that’s fine.
TJ: Brooklyn’s got a good thing; it’s got its own thing going there. It’s got that studio B opened up. 
Dominique: You sounded like an old country dude; they got that old studio B opened up. 
Sam: Yeah I park the truck out front. 
Dominique: I will be out there playing that jug, that jug bass thing.
Sam: You didn’t even know what it was, banjo. 
Gary: A string and a bucket. 
Sam: Well alright, I am glad you guys stopped by, I know you guys are busy. 
TJ: No this is great. 
Dominique: This is great man. 
Sam: You just were hungry. 
Dominique: I am not hungry.
Gary: Let us know next time, we will come and jam. 
Sam: I will have you guys back. 
Gary: Thanks man.
Sam: And we will probably go out and get cocktails this weekend. Alright well that’s it; this is gumbo with the band Cities on Fire. Look for them soon. They are taking over the world apparently. 
Dominique: Rock and roll world domination. 
Sam: Pirates with bombs.

1.	Pour sugar 
2.	Add Water
3.	Boil Mixture
4.	Add mint
5.	Add mint
6.	Ice syrup
7.	Spoon syrup
8.	Pour whiskey
9.	Swirl
10.	Garnish

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 <itunes:subtitle>Sam mixes up a classic Southern cocktail</itunes:subtitle>
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 <item> <title>Cities On Fire - Live - &quot;Been Out Every Night&quot;</title>
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 <item> <title>Cities On Fire - Live - &quot;Criminal Action&quot;</title>
 <link>http://food.onnetworks.com/videos/dinner-with-the-band/live---criminal-action</link>
 <description>Cities On Fire plays at Sam&#039;s&lt;br&gt;&lt;a href=&quot;http://food.onnetworks.com/videos/dinner-with-the-band/live---criminal-action&quot;&gt;&lt;img src=&quot;http://images.onnetworks.com/images/dinnerwiththeband_citiesonfire02_480x270.jpg&quot; title=