{"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":"Steak au Poivre","slug":"steak-au-poivre","published_at":"2026-06-18T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/steak-au-poivre","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/c6ba52be-03c8-4b6a-b0f6-06538f2f6f0b.mp3","summary":"Five Paris chefs claimed to have invented Steak au Poivre in the early 20th-century. Four of them wrote letters of complaint to the same 1950 culinary magazine. The fifth had the best story. We dig into the origin fight, Julia Child's surprising position on the flambé, the chemistry behind why pre-ground pepper is inferior, and a red wine pairing that mirrors the pepper on a molecular level. For the glass, Americans in Paris — an Armagnac sipper built off the Vieux Carré, finished with a fresh crack of pepper over the top. 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":"Five Paris chefs claimed to have invented Steak au Poivre in the early 20th-century. Four of them wrote letters of complaint to the same 1950 culinary mag…","key_points":[],"chapters":[],"topics":[],"duration_seconds":4327,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/steak-au-poivre/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/steak-au-poivre.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}