{"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":"Shrimp Scampi","slug":"shrimp-scampi","published_at":"2026-04-23T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/shrimp-scampi","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/shrimp-scampi","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/62204534-e72b-44b7-a227-ee646bf6a833.mp3","summary":"The name says shrimp twice — except it doesn't. \"Scampi\" is Italian for langoustine, making shrimp scampi a translation accident that's been hiding in plain sight on every red sauce joint menu in America. This week, we unpack the dish that Italian immigrants rebuilt with a different crustacean in a new country. The real identity behind the name, why the sauce is actually a beurre blanc, the salt-and-baking-soda cure that changes everything about shrimp texture, and the 90-second window where it all comes together or falls apart. The cocktail: Lo Scampo — gin, fresh Ruby grapefruit juice, marjoram syrup, and seltzer. Garnished with a brûléed grapefruit slice. 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 Ateo Tequila : https://pkgdgroup.com/#our_brands/ Underberg : https://underbergamerica.com/","meta_description":"The name says shrimp twice — except it doesn't. \"Scampi\" is Italian for langoustine, making shrimp scampi a translation accident that's been hiding in pla…","key_points":[],"chapters":[],"topics":[],"duration_seconds":5100,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/shrimp-scampi/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/shrimp-scampi.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}