The Geek Food Podcast

Good food, great food, geek food!

GeekFood #11: “Donkey Kong Bars”


Tonight’s recipe comes from Paul! They are called Donkey Kong Bars and they RULE! Really tasty. You will wanna be printing the following:

Mix 2 2/3 cups flour, 2 1/2 tsp baking powder, 1/2 tsp salt, in large-ish mixing bowl. In saucepan melt 2/3 cups butter or shortening (butter is better). Add 1 lb. light brown sugar with hot butter. Add 3 large eggs and then combine with dry ingredients. when mixed well add 1 lb of chocolate chips and chopped nuts(optional). Pour or spread into 9 x 12 x 2 pan (greased). bake at 350 for 35 minutes.

There it is! Let us know what you think! And send your recipe ideas to us! GeekFood at Gmail dot com. 🙂

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September 30, 2007 Posted by | Shows | 10 Comments

GeekFood #10: “Aussie Speedies!”


Tonight’s recipe comes from Josh in Australia. This stuff is amazing! Totally worth your kitchen time. The whole family was down with this one and we can’t recommend it enough. Here are the P’s and Q’s.

Chicken breast
Pita/Mountain bread (ie, the circles of bread used in a wrap?)
Capsicums (I’m not sure if that’s what you call them… peppers maybe? They come in red yellow and green)
Chili powder
Chili sauce

Ok, here’s the important bit, prep… I’ll write it out in the order I do it, because it’s the one that gets it going easily.

Bring a flat frying pan to heat, then add oil. Have cut up your potatoes – this can vary from 1 – 5 or more depending on the quantity – then add the potatoes to the pan. While they’re frying – make sure to toss them while they’re in the oil – cut up the onion, capsicums – preferably two kinds – and then add them to the pan. In this order, because the potatoes take longer to cook than they do. Bring them close to fully cooked, before turning them out in to a bowl for a little bit.

While you’ve cooked the onion, etc, have cut up your breast piece of chicken in to very small cubes. Add some more oil to the pan, let it heat, then throw in a whole heap of chili powder. Swirl it round, then throw in the chicken. Make sure the heat is up, and sear the chicken, making sure it turns white on all sides, before adding back in to the pan the veggies from before.

That won’t take long to finish cooking, so have your circles of pita bread laid out on plates. Spread a generous (or appropriate amount) of chili sauce over it like you would tomato sauce on a pizza base. The sauce can vary depending on how hot you want it, what I want to make mine perfect is something thick and extremely hot. Then simply turn the contents of the pan out on to the bread, making a sizeable row of it in the middle of the bread, so that you will be able to wrap it up afterwards.

There it is! Let us know what you think! And send your recipe ideas to us! GeekFood at Gmail dot com. 🙂

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September 17, 2007 Posted by | Shows | 8 Comments

GeekFood #9: “Shrek-in-ease-ramen-oni”


Tonight’s recipe comes from Chris Raff, an we REALLY liked it! He did it for a lan party some time back, and you can bet it will work great for the one I will soon have. 🙂

One Huge Pot
A colander
2 Packs of Top Ramen (preferably two different flavors Shrimp and
Chicken being the best)
2 Boxes of Mack and Cheese
1/2 Cups of Milk
1/2 Tbs of Butter

From Chris himself:

This is rather easy to make, all that you need to do is bring the
water in the pot to a boil. Add the packs of Ramen by breaking them
up a lot, and then the Mac. Let it boil for 7-10 mins. Then drain
the water through the colander, and return the noodles to the pot, and
then add the Powdered Cheese, 1/2 Cup of Milk, and 1/2 Tbs of Butter,
and the Flavor packs from the Ramen. Mix well, until the cheese is
well distributed. Then serve.

Thanks, Chris!

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September 9, 2007 Posted by | Shows | 5 Comments

GeekFood #8: “X-Wings”


The triumphant return of GeekFood! On show #8, we tackle Kim’s famous X-Wings.

24 Chicken Wings
2 cups flour
4 cups vegetable oil, or your preferred frying oil
1/2 cup red wine vinegar
1/2 cup apple cider vinegar
1 cup catalina dressing (also called french dressing)
1/4 cup honey
1 Tbsp chili powder
2 tsp cayenne pepper
2 tsp black pepper
2 tsp minced garlic
1/4 tsp dried oregano

Dredge chicken in flower, then fry in oil for ten minutes, or until they float. Combine remaining ingredients and soak chicken wings in sauce. Let soak for at least 5 minutes. Serve with Blue Cheese or Ranch dressing, veggies, etc. Enjoy!

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September 2, 2007 Posted by | Shows | 11 Comments

New show coming this Saturday, September 1st

Check back in then…we will be making and talking about Kim’s famous X-Wings. You won’t want to miss this one.

August 30, 2007 Posted by | News | 1 Comment

Hey! What’s this?

What if we started up the show again? Any takers? 🙂

August 24, 2007 Posted by | News | 5 Comments

Where the heck are we?

Good question. 🙂 We are currently in revamp mode. Doing a full fledged show each week along with all the other shows was just not happening the way it needed to. We are considering a few things, perhaps a short 5min video cast each time, etc etc. Just not sure yet. But we will keep you informed.

January 4, 2007 Posted by | News | 12 Comments

GeekFood #7: Southern Hash


We dip way down in the deep south for this one, and we think you’ll like it:

Meat (ham or roast works best, but chicken or a mix will work well also) 4-8 medium potatoes, peeled and quartered 1 medium yellow onion, peeled and quartered salt and pepper ketchup dash hot sauce(optional) water/broth to keep moist.

Hash is made to your taste. You can choose how much meat versus potatoes/onions you want.

Boil your meat until tender and falling apart. You can do this with a pressure cooker, crock pot or stew pot.

Cook potatoes and onions until they start becoming tender. This can be done with the meat or separately. Be careful not to overcook the potatoes. If you prefer thicker hash, by hand pull apart meat into very fine threads. Otherwise, take beef, potatoes and onions in approximately equal proportions and put them through a meat grinder using the medium grinder attachment or a food processor so that they are well mixed and ground.

Place mix into a pot and add remaining ingredients to your taste. Place over low to medium heat to re-warm. Serve and enjoy!

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July 24, 2006 Posted by | Shows | 10 Comments

GeekFood #6: Sticky Chicken!


Tonight, we hit the chicken in a very sticky way. This stuff is REALLY good! Here’s the breakdown:

Start with 6-8 skinnes chicken thighs


3/4 cup coconut milk
1 TBSP fresh minced garlic
1 tsp pepper
1 tp red pepper flakes


3/4 cup rice wine vinegar
1/2 cup sugar
3 TBSP soy sauce
1 tsp red pepper flakes

chopped green onions (to garnish)

Combine ingredients for marinade and mix with chicken. Let marinade for 1-24 hours. Reserve marinade when grilling, but continue to brush onto the chicken after each turn on the grill. Combine ingredients for the glaze and after the chicken is cooked, brush on the glaze (each side) and leave warming on the grill to become sticky (about 5 minutes). I used the remaining glaze to pour over rice which I served with the chicken. MMMMMM!

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July 16, 2006 Posted by | Shows | 4 Comments

GeekFood #5: WE’RE BACK!


You heard it right! A new GeekFood is UP! Kim is here as always, and we have Brian and Suzanne to the virtual table as well. And to make it a tasty night, Kim cooks up a batch of her own special Jambalaya. (Newman rejoice!)

Here is the recipe for those wanting to make their own:

1/2 cup cooking oil
1 cup chopped bell pepper
1 cup chopped celery
1 cup chopped green onion
1 cup chopped onion (I use white)
1 16oz can diced tomatoes
1 tsp thyme
2 cloves minced garlic
1 tsp pepper
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups cooked rice
1 1/2 lb. cubed sausage
1 lb. shrimp, peeled
2 cups cooked chicken
2 1/2 cups stock or water

Saute bell pepper, celery, and onions in oil until onions are translucent. Add seasonings and tomatoes. Cook 5 minutes, then add the rice. Add liquids and bring to a boil. Saute the meats in a different pan until lightly browned, then add to the jambalaya. Stir together and cook for 5 minutes. Serve with french bread and ENJOY!

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July 2, 2006 Posted by | Shows | 4 Comments