{"podcast":{"title":"Sauced","slug":"sauced-7639132","podcast_index_feed_id":7639132,"rss_url":"https://feeds.captivate.fm/sauced/","website_url":"https://sauced.supercast.com","image_url":"https://artwork.captivate.fm/6163830e-4606-47e6-81c7-091ccae67216/Sauced-Show-Art.png","author":"The Coaster","episode_count":31,"summary":"What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food? That’s Sauced, a new weekly podcast from Tim McKirdy and Sother Teague. Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that gives them their identity. Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal. New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events at https://sauced.supercast.com.","last_synced_at":"2026-07-23T18:19:19.555330+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132"},"episode":{"title":"Carbonnade Flamande","slug":"carbonnade-flamande","published_at":"2026-04-09T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/carbonnade-flamande","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/carbonnade-flamande","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/c5bea8b9-6444-47a5-aa23-331a1927071e.mp3","summary":"A Flemish dish with a French name. A stew named for coal, where nothing is cooked over fire. And a thickening technique that involves floating mustard-slathered gingerbread on top of the pot. Carbonnade Flamande is Belgium's answer to Beef Bourguignon — same method, different drink, entirely different class. This week, we break down the beer-braised stew that fueled Flemish laborers for centuries — why it's all beer and no stock, the ossobuco-cut shanks that give it body, Julia Child's wrong beer choice, and the peperkoek bread lid that makes this dish unlike anything else in the European canon. The cocktail: Le Charbon — aged Jamaican rum, Falernum, dry curaçao, and a ginger-molasses syrup. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: Mezcal Ultramundo : https://pkgdgroup.com/post/ultramundo/ Underberg : https://underbergamerica.com/","meta_description":"A Flemish dish with a French name. A stew named for coal, where nothing is cooked over fire. And a thickening technique that involves floating mustard-sla…","key_points":[],"chapters":[],"topics":[],"duration_seconds":3570,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/carbonnade-flamande/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/carbonnade-flamande.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}