{"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":"Fish and Chips","slug":"fish-and-chips","published_at":"2026-03-26T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/fish-and-chips","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/fish-and-chips","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/9b3bfe4a-1821-4836-96f7-fef71627416c.mp3","summary":"The most iconic dish in British cuisine was invented by a 13-year-old Jewish refugee, popularized by Italian immigrants in Scotland, and served with vinegar that — at most chip shops — is almost certainly fake. Fish and Chips is an immigrant masterpiece, and the real story is wilder than anyone gives it credit for. This week, we dig into the batter science that makes everything shatter: rice flour, ice cold vodka, and lager all working against gluten in different ways. The chips get a double fry. And we settle the great condiment debate — malt vinegar, ketchup, curry sauce, or the tartar sauce most Brits quietly ignore. The cocktail: The Good Companion — gin and dry vermouth with a homemade malt vinegar shrub, garnished with a Hayward's pickled onion. 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: El Acabo Raicilla: https://pkgdgroup.com/#our_brands/ Underberg: https://underbergamerica.com/","meta_description":"The most iconic dish in British cuisine was invented by a 13-year-old Jewish refugee, popularized by Italian immigrants in Scotland, and served with vineg…","key_points":[],"chapters":[],"topics":[],"duration_seconds":5591,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/fish-and-chips/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/fish-and-chips.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}