{"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":"Coq Au Vin","slug":"coq-au-vin","published_at":"2026-01-29T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/coq-au-vin","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/coq-au-vin","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/9086c6ed-6181-4b64-b2c9-afb9d8a5282f.mp3","summary":"Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised until tender in wine with bacon, mushrooms, and pearl onions. This week, we trace the dish from Julius Caesar's alleged power play against a Gallic chief to Julia Child's 1961 cookbook that made it a global sensation. We debate whether the \"vin\" must be red (spoiler: there are regional riffs with Riesling, yellow wine, even Champagne), explore why marinating overnight is non-negotiable, and talk through the butchery if you're breaking down a whole bird. The cocktail: The Queen of Cocktails — a Mezcal Pechuga highball inspired by the surprising connection between cock ale, the cocktail's etymology, and pechuga's ceremonial distillation. It's a story you'll want to hear. Premium subscribers get the full recipe card with quantities, techniques, and the cocktail specs. Head to saucedpodcast.com to sign up. Follow us on Instagram: @sauced.pod Thanks to all of this week's partners: El Acabo Raicilla: https://pkgdgroup.com/#our_brands Underberg: https://underbergamerica.com/","meta_description":"Coq au vin — rooster in wine — is one of those dishes that sounds fancy but started as peasant cooking. A tough old bird, past its prime, slow-braised unt…","key_points":[],"chapters":[],"topics":[],"duration_seconds":4320,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/coq-au-vin/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/coq-au-vin.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}