{"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":"Drunken Noodles","slug":"drunken-noodles","published_at":"2026-05-07T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/drunken-noodles","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://sauced.supercast.com","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/837873de-d640-4440-a8c1-247d3ccea78e.mp3","summary":"Drunken Noodles is misnamed twice. There's no booze in the dish, and the original version had no noodles either. The only word in the name that's accurate is the eater. This week, four etymology theories, the noodle-less origin, the holy basil vs Thai basil debate, the wok hei science, the LA pastrami variant — and why we ended up with no booze in the dish. Two cocktails: The Krapow — gin, lime, palm sugar, holy basil, topped with ice-cold lager. And Thai Sabai — Mekhong, lime, Thai basil, blended over pebble ice. 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: Palomo Mezcal: https://pkgdgroup.com/post/palomo-who-we-are Underberg: https://underbergamerica.com/","meta_description":"Drunken Noodles is misnamed twice. There's no booze in the dish, and the original version had no noodles either. The only word in the name that's accurate…","key_points":[],"chapters":[],"topics":[],"duration_seconds":4812,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/drunken-noodles/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/drunken-noodles.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}