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Wednesday, May 16, 2007

Episode 35 - Cooking (and Drinking) with Bob

Episode 35 - Cooking (and Drinking) with Bob

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Today on Cooking with Bob, Mint Juleps! Rum and Coca-Cola! Barbecue! Beer! Figgy Pudding! And Bob's Mom's Banana Chocolate Chip Loaf Bread!

[French Chef Theme]

"Bob, it's always a pleasure. What would you like to start with on today's show?"

“The world of liquid libation, booze, sauce, hooch, white lightning, firewater hard stuff, pick me up, gin and juice. moonshine, canned heat.”

"Sounds pretty ah, sodden. So, what's your favorite mixed drink?"

"Get ready with your pencil now!"

From Drinking:

Bob's Mint Julep Recipe:
4 mint sprigs
2 ½ ounces of bourbon (“I prefer 3”)
1 Tablespoon powdered sugar
1 Tablespoon water

Put the mint leaves, powdered sugar, and water in a Collins glass. Fill with shaved or crushed ice. Top with bourbon and more ice. Garnish with a mint sprig.

“Two or three of those and anything sounds good!”

"Now that's a good Summer drink, Bob. But I'm more of a Rum and Coca-Cola man myself. You wouldn't happen to have a good recipe for that old classic, would you?"

From Drinking:

Bob's Rum and Coke Recipe:
1 tall glass, filled with ice
2 fingers of "Bombay" rum
1 bottle of Coca Cola

“Shake it up well and go drink it in the sunshine!”

"Wait a second. I've never heard of 'Bombay rum.' Do you mean 'Bambu'?"

"Bombay rum!"

"Okay, you're the chef. Listen, after a couple of those, I'm going to need something solid on my stomach. I heard you do a mean barbecue. Care to share your secret recipe?"

From "Tennessee"

"There's a lot of good barbecue in Memphis. Here's a recipe I gave the guys over at the Rendezvous."

1 cup tomato sauce
1 cup vinegar
5 tablespoons Worcestershire Sauce
1 tablespoon butter
½ small onion
a dash of black pepper
some cayenne pepper
1 ½ teaspoons salt
½ cup water

Mix it all together in large pan
bring to a quick boil
reduce the heat and let simmer 10 minutes

“You can also figure out your own secret ingredients and dump it into the mix. I like about three fingers of Tennessee sippin' whiskey.”

"I saw our friend Hank enjoying a beer with that barbecue. What beer do you recommend to go with it?"

"Don't know what kinda beer Hank was drinking, but it could have been Michelob Lite, or Rolling Rock, or Beck's, or Dos Equis, or Irish Red, or Murphy's Stout, Perhaps it was Newcastle Brown Ale, or Sierra Nevada Pale Ale, or Stella Artois, or possibly Corona. Whatever he was drinking, it's some kind of beer that has that single throw switch that old Hank likes."

[A Word from Our Sponsor - Frito-Lay]

"We're back with Our Host, and after a fine meal of barbecue, I'm ready for some dessert. Bob, what do you have planned?"

"Earlier in the show, I told you to go get a pencil. Well, you all going to use it now. I got a lot of letters about this. Here's my recipe for Figgy Pudding."

From Christmas & New Year:

Bob's Figgy Pudding recipe
4 oz of plain flour
a pinch of salt – just a pinch!
4 oz bread crumbs
4 oz shredded suet
1 teaspoon mixed spice
1 teaspoon baking powder
3 oz dark soft brown sugar
8 oz chopped dried figs
finely grated rind & the juice of 1 lemon
2 tablespoons milk
2 beaten eggs
Sift salt and flour together, then mix with the remaining dry ingredients. Add the figs, lemon rind and juice, milk, and beaten eggs. Beat well. Mixture should have a soft dropping consistency. Put into a greased 2 pint pudding basin, cover securely and steam for 3 hours.
“I like it served with heated golden syrup topping, and a generous pour of custard – makes me hungry just talking about it. My engineer Tex Carbone likes vanilla ice cream on it; I don't understand that at all.”

Bob, we want to thank you for today's show, and wish you a great 66th birthday this coming May 24th.*

*Dreamtime wants to thank reader Carol B. for gently pointing out that I had missed Dylan's birthday by two days in the original post - you can still hear the mistake in the podcast. Given that I made the same error with Lord Buckley's birthday, and regularly get dates mixed up, I've decided I have some weird form of dyslexia that only involves dates. Thanks again, Carol!

"To close out the show, here's a recipe from your Mom, Beatty, first published back in 19 and 99 in the Duluth News. Your mom said the recipe was "no-fail" and took only a minute to make:

Beatty Zimmerman's Banana Chocolate Chip Loaf Bread
1 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
2 eggs
4 tablespoons sour cream
2 ripe bananas, mashed
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 (6-ounce) package chocolate chips (or up to 12 ounces, if desired)
2 medium disposable foil loaf pans (about 8-by-3-by-2 inches)

Preheat oven to 350 degrees. Cream together the sugar and butter. Add the eggs and beat well. Add the sour cream and ripe bananas; mix well. In a separate bowl, combine the flour, baking powder and baking soda. Add the dry mixture to the sour cream mixture, then fold in the chocolate chips. Divide the batter between two greased loaf pans. Bake for about 50 minutes. Turn the loaves out on to cooling rack or aluminum foil as soon as they're done.

"Well, the kitchen timer is ringing, and that means it's time for us to start cleaning dishes. See you again real soon on your other home for dreams."

Sources: Annotated Theme Time at the Bob Dylan Fan Club; Dinner for a Song


You've been listening to the Dreamtime podcast – occasional commentary on Bob Dylan's Theme Time Radio Hour.

Dreamtime is researched and written by Fred Bals, and is a Not Associated With production. As the name says, we're not associated with XM Radio, Bob Dylan, or much of anything else.

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The Dreamtime top cats are Curly Lasagna and Shaggy Bear. Our announcers are the notorious honky-tonkin' sisters, Jailbait and Joyride.

Until next time, dream well.

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