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Wednesday, December 21, 2011

Episode 24: Tamales, Tequila, and a little bit of Skyrim

Ep. 24: Tamales, Tequila, and a little bit of Skyrim
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Duration 1: 48: 52 m

Feliz Navidad! sort of… at least, the tequila is telling us to keep talking and serve you all up a giant epic episode of Lautering Bytes. Chris talks about authentic tamale secrets, Rando talks about how to shed the frat boy ideals behind tequila and informs you about how to get classy with it, and why it can (and should) be just as well respected as good scotch. We talk Skyrim, Saints Row: The Third, Rayman Origins, Assassin's Creed Revelations, and more while regretfully discussing the VGAs. We also talk all sorts of dirt while slowly getting inebriated and rowdy.

Hosts: Rando Evans, Chris Nieto, Matthew Netzley, Brian Phan

Food Recipe: Tamales & Tamale Fillings by Chris Nieto


A tamale- or more correctly "tamal" - is a traditional Latin American dish made of masa ( a starchy dough, usually corn based), which is steamed or boiled in a leaf wrapper.

The wrapping is discarded before eating. Tamales can themselves be filled with meats, cheese, vegetables, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.

Tamale Dough Recipe

6 cups masa harina
5 cups warm water or low-sodium chicken broth
2 cups lard (or shortening if desired)
3 tablespoons onion powder
2 tablespoons cumin
3 tablespoons chili powder
2 teaspoon salt

In a mixing bowl combine masa and warm water (or broth) until combined. Let the mixture sit for about 20 minutes, allowing the masa to soften.

Mix the masa on low speed until a dough forms.

After the masa harina is prepared. Gradually add in the salt, cumin and onion powder by sprinkling them over the dough while the dough is being mixed.

In a separate bowl, whip the lard (or shortening) about three minutes or until the lard is fluffy.

Add the lard to the masa harina dough slowly incorporating it into the dough, mixing until well combined.

The mixture should be about the consistency of peanut butter when done. Add more masa harina to attain this consistency. Additional water (or broth) may also be necessary.

Cover and store in the refrigerator for up to 24 hours.


 What You Need
Corn husks
Large container for soaking
Container or plastic bag for keeping husks in Tamale dough.
Steaming bucket or something you can steam tamales in
Go through the corn husks removing any debris. Separate the larger usable pieces from the smaller bits and pieces. Save the smaller piece for later. Soak the husks.

Place the husks into a large bowl. Cover husks with warm water. Set a heavy item (such as a heavy bowl) on top of the husks to keep them submerged.


Remove the husks from the water and pat dry. Place into a covered dish or a large plastic bag to prevent from drying out.
Use only the larger and medium sized husks for tamales.

The smaller husks may be used later for tying.

Husks should have a narrow end, a broad end and 2 long sides


Lay a husk on a flat surface. Place 1-2 tablespoons of dough onto the husk.

When spreading the dough, leave a space of about 4 inches from the narrow end of the husk and about 2 inches from the other end.

Spread the dough to the edge of one of the long sides and 2 inches awar from the other long side. Try to keep the dough approximately 1/4 to a 1/2 inch thick.


Spread about a tablespoon of filling down the center of the dough


Located the long side with a 2 inch space with no masa. Fold that over, slightly overlapping the other side so the edges of the dough meet. Wrap the extra husk around the back.,

Finally folding the broad end over the top and then the longer narrow end over the broad end.


Create strips of husk by cutting or tearing 1/4 inch lengths off of some of the smaller or unusable husks.
Use these to tie across the middle of the tamale to hold the flaps down.


Set tamales upright in a steamer. You can buy large steamers made just for this purpose. You may have something else you can use to create the same effect.

The key is to have a small amount of boiling water on the bottom of the pot and a colander or mesh of some sort to keep the tamales away from the water.

Steam the Tamales for about 90 minutes.


Do not let the water come to a boil. Add hot water to the pot as necessary, but keep the water away from the tamales.

If some of the husks are too small or you have trouble closing them, use extra pieces of husk to wrap around the open areas. You can also use kitchen twine to tie off tamales.


Authentic Filling

3 Cups shredded beef
8 large roasted chiles (skin seeds and remove veins, coarsely chopped)
1 white onion (peeled and coarsely chopped)
6 cloves of garlic (peeled and crushed)
1 jalapeno (removing the seeds)
3 potatoes (peel the skin, boil and diced into large chunks
1 cup homemade chile sauce or store bought chile sauce

Mix all the ingredients together use as filling when preparing tamales

Green Chile Filling


1 cup green chiles (roasted, peeled, seeded, and chopped)
3 cups shredded Jack Cheese
1/2 cup green chile sauce
1/2 cup whole corn kernels added to dough

Mix all the ingredients together. Use as a filling when preparing tamales

Thursday, November 17, 2011

Episode 23: Uncharted, Modern Warfare 3, and Pies

Ep. 23: Uncharted, Modern Warfare 3, and Pies
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Duration: 1:03:41 m

Get ready for an epic episode loaded with pie and games. Call of Duty: Modern Warfare 3, Uncharted 3, Skyrim, Ace Combat: Assault Horizon (and why it breaks our hearts). Rando even talks Might & Magic Heroes VI. Chris gives us the low down on some pie making tips so even the most unskilled won't screw up. There's even a good ol' rant about the new Lord of the Rings: War in the North. After watching the Grand Theft Auto 5 and Rainbow Six: Patriots trailers, discussions and fist fights break out. Enjoy!

Hosted by: Rando Evans, Matthew Netzley, Brian Phan, Christopher Nieto

Food Recipe: Pie Dough & Graham Cracker Crust by Chris Nieto


A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry, but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and the filling covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Flaky pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.


  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon fine salt
  • 1 teaspoon granulated sugar
  • 8 tablespoons cold unsalted butter (1 stick), cut into small pieces
  • 4 to 5 tablespoons ice water


Combine flour, salt, and sugar in a large bowl and stir briefly until mixture is aerated. Using a pastry blender or your fingers, cut butter into dry ingredients until it is in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.Drizzle in 4 tablespoons ice water and mix just until dough comes together. (Add the last tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes, then use in the pie or tart recipe of your choice.

For quicker prep, you can make this dough in a food processor. Combine all dry ingredients and pulse to combine. Add butter and pulse until it is in pea-size pieces. Drizzle in 3 tablespoons ice water and pulse again. Add more ice water if the dough seems too dry, shape into a disk, wrap, and refrigerate.


  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon (optional)


Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Friday, November 4, 2011

Epic Cupcake Time

It's no longer a secret that 3/4 of our cast are My Little Pony fans aka bronies  It's appropriate that we share with you this fan made My Little Pony: Friendship is Magic/ Epic Meal Time parody.

Thursday, November 3, 2011

Episode 22: Scary Games and Double Chocolate Stout

Ep. 22: Scary Games and Double Chocolate Stout
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Duration: 59:53 m

Rando, Brian, and Chris talk about the best scary games to play on Halloween (Resident Evil, Dead Space, Amnesia, etc.) while Matt hides under the covers with a flashlight to ward off the ghosts. Chris gets a wicked bad tummy ache eating all the chocolate he got trick-or-treating, so he has to leave the room when Rando breaks out the Young's Double Chocolate Stout. Matt faces his fears long enough to convince the guys to talk about news and costumes, but Rando's idea of a Halloween costume is scarier than any game.

Hosted by: Rando Evans, Matthew Netzley, Brian Phan, Christopher Nieto

Drink Recipe: Hot Cocoa by Chris Nieto

  • 1/3 cup unsweetened cocoa powder
  • 3/4 cup white sugar
  • 1 pinch salt
  • 1/3 cup boiling water
  • 3 1/2 cups milk
  • 3/4 teaspoon vanilla extract
  • 1/2 cup half-and-half cream


Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Food Recipe: Brownies by Chris Nieto

  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
  2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
  3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Friday, October 21, 2011

Episode 21: Breakfast Food and Indie Games

Ep. 21: Breakfast Food and Indie Games
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Duration: 1:19:51 m

Lautering Bytes just turned 21. The cast is so hangover from their night out, they chow down on some heavy breakfast food. Rando and Chris are on their spirit journey in the Arizona desert talking to coyotes, so Joe G. takes the reins and tells you how to make some great breakfast food while educating the public about iOS and portable device gaming in general, along with plenty of Apple talk. We shovel an epic episode at you with a subject we rarely talk about, but don't worry, there's plenty of weekly gaming news and console talk too!

Featured Links: IndieCade 2011
                        Elizabeth Makes Games! (The Witch and Application Cruncher)
                        Random Output Designs (Black Bottom Parade)
                        Sissy's Magical Ponycorn Adventure
                        The Dream Machine
                        Polytron Corporation (FEZ)

Hosted by: Matthew Netzley, Brian Phan, Joe G.

Thursday, September 29, 2011

Episode 20: Deep Fried Gears of War 3

Ep. 20: Deep Fried Gears of War 3
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Duration: 59:57 m

Gears of War 3 is out (Bros. of War), and it makes us want to deep-fat-fry things and eat them, so Chris gives us a rundown with a beginners’ guide to frying, along with some recipes. Rando knows most bros. fall back on Coors and Natty Light, so he gives out some suggestions to up your beer palate in the gentlest way possible. We discuss the Gears of War 3 debacles, a co-op Zelda game (Four Swords), The Old Republic release, and serve up your onion rings and tempura with a fatty side of gaming news.

Featured Music: Maurice Roncalli

Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and Christopher Nieto (El Queso)

Tempura Batter Recipe by Chris Nieto

  • 1 cup of flour 
  • 1 tablespoon cornstarch 
  • 1 1/2 cups of seltzer water
  • Salt 

  1. Combine all ingredients 
  2. Mix until everything is well incorporated 
  3. Do not over mix

    Food Recipe: Beer Batter Recipe by Chris Nieto

    • 1 cup all-purpose flour
    • 1 egg, beaten
    • 1 teaspoon garlic powder
    • 1/2 teaspoon ground black pepper
    • 1 1/2 cups beer
    • In a small mixing bowl add flour, egg, garlic powder, and black pepper
    • Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

    Wednesday, September 14, 2011

    Episode 19: Dead Island and Guide to Grilling Food... and Zombies

    Ep. 19: Dead Island and Guide to Grilling Food... and Zombies
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    Duration: 50:15 m

    This week Lautering Bytes attempts something new – well, we try to, but you probably won't notice. Regardless, Rando admits he's been playing Portal 2 and expresses his love for Driver: San Francisco. We also present to you a beginners' guide to grilling – because when you’re deserted on a paradise island, surrounded by zombies, you'll want to know how to do that. Oh yeah, there's also a lot of Dead Island bashing but also a little bit of love on this episode – and plenty of monkey knife fights to go around.

    Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and Christopher Nieto

    Food Recipe: Carne Asada Marinade by Chris Nieto

    • 2 pounds skirt steak 
    • 1/2 cup tequila 
    • 1/4 cup lime juice 
    • 1/4 cup lemon juice 
    • 1/4 cup orange juice 
    • 4 cloves garlic crushed 
    • 1 medium onion chopped 
    • 2 teaspoons black pepper 
    • 1/2 teaspoon salt 
    • 2 teaspoons Tabasco


    Mix juices, garlic, onion, tequila, Tabasco, salt and pepper in a bowl. Add meat and marinate both sides. Cover and refrigerate, turning meat over occasionally. Let steak marinade for 6 to 8 hours minimum, then grill.

    Food Recipe: Tequila Carne Asada Marinade by Chris Nieto

    • 1/2 cup tequila
    • 1/4 cup lime juice
    • 1/4 cup lemon juice
    • 1/4 cup orange juice
    • 4 cloves garlic crushed
    • 1 medium onion chopped
    • 1 teaspoon black pepper


    Combine all ingredients and mix thoroughly. Marinate meats for 4 to 6 hours in a zip-top bag in the refrigerator. If you make the marinade a day in advance and let it sit in the refrigerator until you are ready to marinate the flavors will have more time to combine.

    Wednesday, September 7, 2011

    Episode 18: Back to School Gamers Survival Guide... and Grilled Cheese

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    Duration: 28:30 m

    School's probably back in session for some people, so we tell you how to make some delicious and cheap dorm room food - like making a stellar grilled cheese sandwich with an iron and ironing board. In other news, SNES turned 20, From Dust has DRM issues, Uncharted 3: Drake's Deception has a killer collectors' edition, and more, so we toast our grilled cheeses to new gaming news. Our guest musician Emily Ruth carries us along with her music as Rando and Chris talk about hard times of the past and how to survive college... and what 6 or 7 bowls of kids cereal will do to you!

    Featured Music: Emily Ruth

    Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and Christopher Nieto (aka El Queso)

    Lautering Bytes On The Road

    You might spot one of these Lautering Bytes window decals as you drive through the Los Angeles area. If you spot one, you're likely driving by Brian's car, one of the hosts on Lautering Bytes. You should definitely take the time to say 'hello'! He loves talking to all you Lautering Bytes fans.

    Tuesday, August 30, 2011

    Episode 17: More Deus Ex, Noodles, Sake, and Snatcher?

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    Duration: 40:49 m

    Lautering Bytes hacks the Gibson and chats all things cyber punk, but mostly just about Deus Ex. Rando makes a reference to Snatcher but nobody knows what he’s talking about. They put on their duster trench coats and walk the smoggy streets while talking about noodles (the apex of cyberpunk food) and sake. The guest band in this episode is A Four Star Affair. They also wonder why they aren’t in a future of flying cars and noodle stands, crying a lot about it. Finally, there’s talk about the PS3 price drop, Gamestop OnLive scandal, and all sorts of video game magic.

    Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and Christopher Nieto (aka El Queso)

    I Didn't Ask for This

    Rando wants the same augmentation as Tim the Tool Man Taylor:

    Tuesday, August 23, 2011

    Episode 16: A Beginner's Introduction to Wine

    Listen on
    Duration: 38:58 m

    Summer's ending, so Brian sits Matt and El Queso down for an introductory lesson on wine: how it's made, pairing it with food, and picking the right bottle. Matt gets drunk during the wine tasting portion of the lesson and becomes convinced Brian has augmented sunglasses like the ones in Deus Ex: Human Revolution, so Brian makes him clean the erasers. El Queso can't pay attention because he's upset about the PSP Vita delay, so he decides to play his 3DS, but he forgets that he's wearing 2D Glasses and accidentally shatters reality. Needless to say, Matt and El Queso both flunk the pop quiz at the end of the class!

    Hosted by: Matthew Netzley, Brian Phan, and El Queso

    Tuesday, August 16, 2011

    Episode 15: Diablo III, Lemon Chicken, and Sangria

    Listen on
    Duration: 70:16 m

    Food: Lemon Garlic Chicken and Garlic Bread
    Drink: Sangria

    This week Matt, Brian, and El Queso welcome special guest Dante Oliveto. El Queso reveals his true name to Dante, who says it backwards and banishes him to the inner circles of Diablo III. Matt and Brian fear for his soul while chowing down on some delicious Lemon Garlic Chicken. Someone brings up Free-to-Play MMOs, QuakeCon, and PSN Play, but Dante and Matt are too busy complaining about EA's new Origin platform and confess their love for Steam. El Queso returns from hell just in time to talk about El Shaddai and the remake of No More Heroes, but Dante explains how to charge a beam saber and everyone gets uncomfortable.

    Hosted by: Matthew Netzley, Brian Phan, El Queso, and guest Dante Oliveto

    Food Recipe: Lemon Garlic Chicken by El Queso

    2 chicken breasts, thinly sliced
    4 cloves of garlic, sliced length-wise
    1/2 onion, small dice
    1 cup of white wine
    1/2 stick of cold butter, cubed
    1 lemon
    salt and pepper to taste

    Saute your onions and garlic over high heat in an oiled skillet until the onions are translucent.

    Add your chicken breasts and brown on each side. Add your white wine, being care of flare ups. Bring to a boil then reduce to low heat, cover and let it simmer until the chicken is cooked thoroughly.

    Remove the chicken breast and set them on a bed of pasta or rice.

    Back in the pan, over medium heat bring the liquid to a boil and begin adding the cold butter while swirling the butter around to let it melt into the pan. Keep adding the butter and swiriling until a sauce begins to form. Reduce the heat to low, add your lemon juice and salt and pepper to taste. Pour over the chicken and enjoy.

    Notes: It's best to keep the butter in the refridgerator until you are ready to add it to the pan. Addng the cold butter to the hot liquid with constant swirling will create an emulsion and help create the sauce. You can usually check to see if the sauce is the right consistency by dipping a spoon into the pan and letting the liquid run down the back of the spoon. If it runs down slow, you have your sauce. If it runs down fast, raise the heat and bring to a boil. If you're low on liquid after taking cooking the chicken feel free to add chicken broth to the pan.

    Food Recipe: Garlic Bread by El Queso

    6 slices of rustic/artisan breads (sourdough, italian, french)
    3 cloves of garlic, sliced lengthwise
    1/2 cup of olive oil

    Pre-heat your oven to 350 degrees. Lay the slices of bread on a cookie or baking sheet. Brush each slice with olive oil and top with slices of garlic. Bake for 10 to 15 mins or until gold brown.

    Notes: Feel free to add parmesean cheese, salt, pepper, olives or any other ingredients to mix it up. Rustic and Artisan breads are best to use since they're chewy and give you a crispy and crunch crust when toasted. Bread from your local bakery or supermarket bakery section are also the best to use since they're better quality than packaged bread like wonder or sara lee.

    Drink Recipe: Sangria by El Queso

    1 bottle of red wine, 100% grape
    1 lemon
    1 orange
    1 lime
    1 can of pineapple slices in juice
    1 cup of frozen strawberries
    A splash of orange juice
    4 cups of ginger ale
    2 shots of gin
    4 tablespoons of sugar

    Slice the lemon, orange and lime into wedges and squeeze the juice into a pitcher. Leave the wedges in the pitcher and add the pineapple, pineapple juice, orange juice, sugar, gin and wine. Stir all of it together and refridgerate for at least 24 hours. Before serving add the strawberries and ginger ale and serve chill over ice and enjoy.

    Notes: Sangria can be made with whatever fruit you like. Feel free to use other fruits like blueberries, raspberries, blackberries, peaches, cherries, pomegranates, or whatever else you like. The gin can be substituted for other liquors like brandy or port and regular red wine can be used instead of the sweet red wine if you want to lower the sweetness of the end product. Soda water can be used instead of Ginger Ale and both are not necessary but do make the sangria lighter.

    Tuesday, August 9, 2011

    Episode 14: A Love Letter to Bastion and Southern Cuisine

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    Duration: 32:48 m

    Food: Southern Cuisine
    Drink: Mojito

    Without Rando's adult supervision, Matt and Brian dedicate an entire episode to writing love poems to the developers of Bastion, an independent action RPG on the Xbox 360. They talk about its charming narrator, sultry music, captivating art, big dreamy eyes and the way it looks at us from across the room. Brian explains how to construct the perfect Mojito for a hot Louisiana day and talks about delicious Southern Cuisine, but Matt makes it awkward by confessing he enjoys ripping fish in half. In an effort to save the show, Brian discusses the creativity of gamers, but Matt probably ruins that conversation too.

    Hosted by: Matthew Netzley, Brian Phan

    Drink Recipe: Mojito by Brian Phan

    MOJITO! Recipe just for you. It's a delicious cocktail that was very popular in the 1980's and has again begun to rise in popularity. Pick out your favorite Rum and test out this simple, but delicious recipe.

    Supplies: Ice cubes - Muddle - Glasses


    Fresh mint (spearmint preferred, you'll want a sprig or bundle-it's the foundation of the mojito so get a lot if you need to serve a lot)

    Limes (one per drink)

    2 fl oz of rum -any will do. I suggest Barcardi Superior Light

    Club Soda

    granulated sugar (just white sugar) per drink you'll use roughly 1 tablespoon of sugar in each drink, but adjust for taste.

    You can also replace sugar with simply syrup. Either purchased or you can easily make it yourself.

    Simple Syrup: 1 parts water. 1 parts sugar. Place these in a pot and bring to a boil. Once it boils remove from heat and wait for it to cool and keep in a mason jar. The simple syrup is a nice replacement for regular sugar and can be used to sweeten other drinks like iced tea.


    Place a generious pinch of mint and three lime wedges at the bottom of a tall glass.

    Use the muddle to grind the lime and mint by applying pressure to the bottom of the glass.
    You'll extracting the mint and lime juice out so don't be afraid to mash it a few times.

    Add ice cubes about half full of the glass.

    After adding ice cubes add rum to about half full of the glass.

    And then finish off the glass with club soda.

    Stir with a spoon and you can garnish the glass with more mint or lime wedges.


    [As a more fun twist you can add your favorite flavored syrups such as watermelon, cherry or blueberry to make flavored mojitos and also add in those flavors' fresh fruits.] counterparts.

    Tuesday, August 2, 2011

    Episode 13: Comic-Con 2011 and Alcoholic Popsicles

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    Duration: 58:44 m

    Food: Corn Dogs
    Snack: Alcoholic Popsicles

    Matt and Brian man this week’s installment of Lautering Bytes. With Rando in hiding and Foxy launched into space, heading back to his home planet, we chat about Comic-Con International 2011 and play some of the wacky phone messages we've received from the Con itself (including an epic tale of obtaining My Little Pony exclusive merchandise). We confirm SoulCalibur V and Star Wars Xbox 360 rumors along with all the other Comic-Con news. To celebrate the end, we also have some special treats and food chat in store for you, including alcoholic popsicles, and we warn you about the dangers of Comic-Con.

    Hosted by: Matthew Netzley, Brian Phan

    Food Recipe: Corn Dogs by Brian Phan

    1 1/2 Cups fine yellow cornmeal
    1 Cup all-purpose flour, plus more for dredging
    2 tablespoons sugar
    1 1/2 teaspoons baking powder
    1 teaspoon mustard powder (optional. Good idea to replace this with Cayenne pepper or other seasoning)
    Kosher salt
    1 cup milk
    2 large eggs
    2 tablespoons peanut oil (or whatever oil you have on hand-peanut is preferred), plus more for frying
    8 hot dogs

    Whisk the cornmeal, flour, sugar, baking powder, mustard powder (or whatever ingredient you chose), and 1 1/2 teaspoons salt in a large bowl.

    Whisk the milk, eggs and peanut oil in another bowl, then add to the cornmeal mixture and whisk until smooth. Pour the batter into a tall drinking glass, reserving any extra batter.

    Heat 3 to 4 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 365 degrees F. Spread some flour in a shallow dish.

    Thread each hot dog three-quarters of the way onto an 8-inch wooden skewer. Dredge the hot dogs in flour, tapping of the excess

    Working in batches, dip the hot dogs into the glass of batter; let the excess drip back into the glass, the lower the hot dogs into the hot oil. Fry, turning, until golden, 4 to 5 minutes per batch. (Refill the glass with batter as needed.) Remove the corn dogs with tongs and drain on a paper towel-lined plate: season with salt.

    Recipe courtesy of Food Network Magazine.

    Snack Recipe: Alcoholic Popsicles by Brian Phan

    You'll need a popsicle mold from your local store to create these recipes, but they are totally worth it and a fun way to enjoy a hot summer day.

    Frozen Tangerine Screwdriver

    • 3 cups freshly squeezed orange juice
    • 2 ounces tangerine flavored vodka
    • 1/4 orange, segmented and diced into small pieces
    1. Combine orange juice and vodka in a bowl with a spout. Place one piece of orange chunk in the bottom of each popsicle mold.
    2. Pour juice mixture into molds, filling three-fourths of the way. Place lids on molds and freeze at least 3 hours or until frozen.

    Frozen Lime Rickey

    • 3 cups freshly squeezed lime juice
    • 2 ounces bitters
    • 2 ounces simple syrup
    1. Combine lime juice, bitters and simple syrup in a bowl with a spout
    2. Pour juice mixture into molds, filling three-fourths of the way. Place lids on molds and freeze at least 3 hours or until frozen.

    Frozen Cosmopolitan

    • 3 cups cranberry juice
    • 1/2 ounce triple sec
    • 1 ounce cranberry flavored vodka
    • 1 ounce freshly squeezed lime juice
    • 6 fresh cranberries
    1. Combine cranberry juice, triple sec, vodka and lime juice in a bowl with a spout. Place on cranberry in the bottom of each mold. 
    2. Pour juice mixture into molds, filling three-fourths of the way. Place lids on molds and freeze at least 3 hours or until frozen.

    Thursday, July 28, 2011

    Episode 12: Food in Video Games and Jelly Belly Soda

    Listen on
    Duration: 56:10 m

    Drink: Jelly Belly Soda

    El Queso returns with cooking tips for all you gamers out there - how to spice up your dishes and improve them in a simple matter. At the same time we talk about... more food, like In n' Out and Burgertime HD. We even talk about Portal 2 solely so Rando can rant about Garfield some more. Grilled cheese, Tapatio, Cooking Mama, Ground Kontrol in Portland, and other topics like why they would ever change Dr. Robotnik's name to Eggman can be heard. During the madness we down a couple Jelly Belly sodas and tell you why they actually taste good. We also talk about Call of Juarez and Bastion... I think.

    Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and guest El Queso

    Tuesday, July 19, 2011

    Episode 11: Zelda: Ocarina of Time and other 3DS Classics

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    Duration: 51:10 m

    Food: Chili
    Drink: Sasparilla

    With Matt nearly passed out from dysentery, we chow down on some homemade chili (which did not cause the said dysentery) with the mysterious special guest star El Queso. Learn how to make chili, with a spiciness that will sneak up on you, just like Solid Snake would… which means we also talk about Snake Eater for 3DS… We even talk about the PopCap EA buyout, Zelda Ocarina of Time 3DS, Shadows of the Dammed and… who knows what else. But there's food, video games, and soda pop(inski). We also have a slew of other easy to make dishes and recipes, so come along with us on this video game culinary journey we call episode 11!

    Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and guest El Queso

    Food Recipe: Beef Stew by El Queso

    1 to 2 pounds of stewing meat
    2 carrots
    1 whole onion
    2 potatoes (preferably Idaho potatoes)
    2 stalks of celery
    1 can or box of beef stock
    2 tablespoon of flour
    1 tablespoon of butter
    Salt and Pepper ( 2 to 3 pinches of each)

    First off cut all veggies roughly the same sizes as the stewing meat, bite size.

    Add the butter to a large pot over medium, once the butter is melted add the stewing meat to the pot, season with salt and pepper and cook the meat until brown, stirring occasionaly to prevent sticking.

    Once the meat is brown, stir in the flour until a paste forms, this is your roux (thickening agent)

    Add the veggies, beef stock, stir everything together while raising the heat to high. Let the liquid come to a rolling boil then reduce the heat to very low, cover the pot and let it simmer until the meat is so tender you can cut it with a fork.

    Notes: You can substitute the butter with olive oil or any other fat if you're watching your fat intake.

    Beef stock usually comes in a box or can, you just want to make sure you have enough stock or liquid to completely cover your ingredients in the pot and then some. If you're watching your sodium intake you can substitute regular beef stock with reduced sodium beef stock, or you can use half a can/box of the beef stock and use 1 to 2 cups of water to completely cover the meat and veggies in liquid.

    Food Recipe: Chicken Stir Fry by El Queso

    This is another easy receipe to make that is low in fat and tasty. Feel free to use any veggies you want just make sure it's all cut roughly the same size so everything cooks evenly.

    1 pound of chicken
    1/2 a cabbage
    1/2 an onion
    1 zucchini
    1 carrot
    1 head of broccoli
    1 teaspoon of oil
    1/4 cup of water
    Soy Sauce and Rice Wine Vinegar to taste

    Start off by cutting up your vegetables and chicken into bite size strips that are roughly the same size. Be sure to prepare the veggies and chicken separately to avoid cross contamination. If you happen to prepare the chicken first, wash everything in hot soapy water including the knife and cutting board. You don't want to get your guests and yourself sick with samonella poisoning.

    Once all your prep is done, add oil to a skillet or saute pan and set your flame at medium high. Once your pan is hot enough, you'll notice that the oil moves around smoothly and rapidly, add your chicken. Add a few pinches of salt and pepper and keep the chicken until it's a light brown. Because the chicken is the size of small strips it should cook quickly.

    Once the chicken is a light brown, turn your heat up to high, toss your veggies in and continuing stirring to keep everything moving. Cook the veggies for about 2 mins. then add your liquids. The amount of soy sauce and rice wine vinegar depends on how much sauce and flavoring you want. Since both are high in sodium start off with a tablespoon each and go up from there to get to your desired taste. Again, keep everything moving at a high heat and constant pace. Because the pan is at a high heat the water will essentially steam all the veggies and cook off the chicken if it's still a bit underdone. Keep everything moving until your cabbage is has wilted a bit and your onions are translucent.

    Take the stir fry off the heat and serve over a bed of rice, enjoy!

    Notes: This receipe calls for oil but if you have a non-stick skillet or saute pan you can omit the oil and make due with water and other liquids. Because everything is cut into bite sized strips the cooking times will be fast, between 2 to 5 mins. If you think you have too many ingredients for your pan, half the receipe.

    Food Recipe: Quick and Easy Spaghetti Sauce by El Queso

    3 roma tomatoes
    1 can of crushed tomatoes
    2 cloves of garlic
    1 onion
    tablespoon of olive oil
    salt, pepper, oregano, sage and parsley to taste

    First off, get your saute or shallow pan ready by adding the olive oil and heating it up over medium heat until the oil spreads and moves around quickly in the pan.

    Dice your garlic into small bits or better yet go the goodfellas route and slice it very thin. Add this to your hot pan and set the heat to low to allow the garlic to cook and steep in the hot oil. Enjoy the garlic aroma that will engulf your kitchen!

    Next, dice your onion and tomatoes. If you like your sauce chunky feel free to do a medium to large dice, if not small is fine.

    Raise the heat to a medium high and add your onions to the pan, stirring and cooking them until the onions are translucent. Stir in the crushed tomatoes and add all the seasonings to taste. It's best to add small amounts of each season until you reach the desired taste. Once you get the taste down, stir in your tomatoes and bring the sauce to a boil, then reduce the heat and let it simmer until the tomates are soft.

    Allow to cool and pour over your favorite past and enjoy!

    Notes: If the sauce is too thick add some water, if its too thin after adding the tomatoes let some of the moisture cook off.

    When it comes to herbs and spices, fresh are the best way to go but dry spices work just as well and maybe cheaper.

    Adding the tomatoes towards the end of the cooking time will let the tomatoes become soft but not mushy.

    This is a very versatile sauce and can be used for lasagna, chicken and eggplant parmesean, baked ziti, and whatever pasta you enjoy.

    Because this is a base receipe you can add other ingredients like mushrooms, more garlic, parmesean or romano cheese, red chilli flakes, or even more garlic to personalize your sauce.

    If you want to add any meats like ground beef, turkey or italian sausage make sure you add it when cooking the onions. Be sure to cook the meat thoroughly and drain any excess fat to keep the sauce from being too heavy or oily.

    Tuesday, July 12, 2011

    Episode 10: Superheroes and Board Games

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    Duration: 29:17 m

    The Lautering Bytes crew (along with guest star Clyde Kim of Chucking Dice) chat about superhero games and take a break from talking about food and drink for an episode (bear with us!). Things get out of hand as Matt tries to show them his homemade Iron Man armor; Jon Favreau gets jealous. They make brief mention of the all-time favorite superhero: Batman Jones. Batman Arkham Asylum, Thor, City of Heroes, and DC Universe Online are all mentioned at some point, and Rando threatens to dress up as the BK King and solve crimes. They even go old school!

    Hosted by: Rando Evans, Matthew Netzely, Brian Phan, and guest Clyde Kim from Chucking Dice

    Tuesday, July 5, 2011

    Episode 9: Of Consoles and Cocktails

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    Duration: 29:17 m

    You may have had too much to drink over the 4th of July, but we serve up some cocktails and discuss the wonders of alcoholic mixes and give you some recipes you can try at home. The Lautering Bytes crew debates the most influential console systems and tries not to pass out on their mics. They also discuss the future of 3D, Nintendo, and portable systems in general. They even sing!

    Hosted by: Rando Evans, Matthew Netzley, and Foxy

    Tuesday, June 28, 2011

    Episode 8: Retro-tastic-a-licious

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    Duration 56:34 m

    Food: Herb Roasted Chicken
    Drink: Shiner Bock

    Lautering Bytes returns after a week absence and a new release day: Tuesdays! Because Tuesdays are dreadful and insignificant, Lautering Bytes shall make them better!

    Youngsters beware: this week’s episode of Lautering Bytes goes retro with special guest star host Clyde Kim, of Chucking Dice. We start with the old and end in 16-bit while chowing down on Herb Roasted Chicken (for retro style health restoration) along with Shiner Bock (one of my favorites) and PBR for good old-school representation and to wash down the retro-candy. We kickstart it all with Duke Nukem Forever talk.

    Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and guest Clyde Kim from Chucking Dice

    Tuesday, June 14, 2011

    Episode 7: The Bitter End of E3

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    Duration: 41:00 m

    Food: Hickory Bacon Buffalo Burgers with Guacamole

    The Lautering Bytes crews celebrates the end of E3 and attempt to stay awake and not be bitter about… everything. However, while cursing like sailors (cover your ears), we give you the lowdown on all E3 news (or at least the stuff we care about) as we down Wild Range Amber Ale and eat classic American celebratory food (burgers!). Wii-U, inFAMOUS 2, Sony PlayStation Vita, Silent Hill Downpour, Catherine… all of these and more are discussed along with musical selections performed by The Spies off their album Televolution.

    Hosted by: Rando Evans, Matthew Netzley, and Foxy

    Featuring Music from the album Televolution by The Spies

    Sunday, June 5, 2011

    Episode 6: Down the Lautering Bytes Rabbit Hole

    Duration: 34:42 m

    Foxy remains away, so we guzzle down more tea to celebrate Alice: Madness Returns and debate if it will even be worth it. We take you further down the Lautering Bytes rabbit hole and talk about LEGO Pirates of the Caribbean and terrible fancy dining experiences. Realism and Video Games clash, discussions happen about what it would like to see Banjo-Kazooie in real life or own a portal gun. All four listeners abandon our podcast. We will now play smooth jazz.

    Hosted by: Rando Evans, Matthew Netzley, and Brian Phan

    Tuesday, May 31, 2011

    Episode 5: Kung-Fu Panda 2, Chinese Food & Tea

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    Duration: 52:15 m

    Food: Authentic Chinese vs Americanized Chinese
    Drink: Tea

    This week (after being left behind by the Rapture) we take on American and native Chinese cuisine in honor of Kung Fu Panda 2. Brian and Rando get you up to speed on how to find real Chinese food while we give you the lowdown on DiRT 3, how Obama will react to his gift of The Witcher 2, and if the Roxio Gamecap is worth it. All three of us take a break from the booze-fest and drink Cock and Bull ginger beer to wash it all down, along with copious amounts of tea (and we give you some good green tea tips). The E3 dry spell has us in 'Limbo', with only games like Bumpy Road to entertain us and the hope of Hunted: Demon's Forge being good. Enjoy!

    Hosted by: Rando Evans, Matthew Netzley, and Brian Phan

    Monday, May 23, 2011

    Episode 4: Cheap Beer, Video Game Girls, and Everything In Between

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    Duration: 33:58 m

    The Lautering Bytes crew get together for your weekly shot of video game and beverage chatter. Episode 4 takes you into the dark world of cheap beer, video game girls (even our on-set female throws in a comment), their greatest achievements in gaming, experiments on gamecrush, and more, all while we debate if Dead Space is actually scary and why Drake from Uncharted 2 has moral dilemmas. We also chat about the past, present and future. Phan breaks a Root Beer bottle in anger and it takes all three of us to hold him down. The cops come and shut the podcast down. We also give props to the guy who has beaten Mass Effect 2 the 2nd most times on Earth.

    Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and Foxy

    Monday, May 16, 2011

    Episode 3: L.A. Noire meets L.A. Chili Dogs

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    Duration: 54:27 m

    Food: Chili Dogs
    Drink: Indian Wells Mojave Gold

    In preparation for L.A. Noire, the hosts of Lautering Bytes dig into the L.A. chili dog - the perfect steak-out food for L.A. detectives across the city. We also talk of the perfect drink to go with it: Mojave Gold, a straight up cool, simple pilsner straight from the local Death Valley Indian Wells Brewery. In addition, Brian rants about Brink while drinking Virgil's Root Beer and the crew discusses titles like GTA IV, Red Dead Redemption, and the Assassin's Creed series, including the upcoming title, AC Revelations. We also chat about bro-shooters (Modern Warfare, Homefront, etc.) with love and attempt to talk Diablo III.

    Hosted by: Matthew Netzley, Brian Phan, Rando Evans, and Foxy

    Click below to view the photo from this episode!

    Monday, May 9, 2011

    Episode 2: Cinco de Drinko vs. Mother's (Earthbound) Day

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    Duration: 48:46 m

    The Lautering Bytes crew battles head-to-head with their recording equipment, but despite the problems, they record anyways. A post Cinco de Mayo talk of Carne Asada and tequila leads us to all sorts of fun topics, including the PSN outage, BioShock Infinite, Duke Nukem Forever, Portal 2 DLC, the Nixon administration, LA food trucks, pizza, old games like Earthbound, what to get your mother for mother's day, and plenty of other wholesome fun.

    Hosted by: Rando Evans, Matthew Netzley, and Brian Phan

    Monday, May 2, 2011

    Episode 1: Mortal Steak-Out

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    Duration: 67:21 m

    Food: Bulgogi (Korean Steak)
    Drink: Arrogant Bastard Ale

    The official 'pilot' episode – Rando, Matt, Brian and Foxy talk about 'Bros' of War 3, Portal 2,Mortal Kombat, memories of Kingdom Hearts, Nintendo 3DS, Arrogant Bastard Ale, Korean Steak and other less important things, including Choose Your Own Adventure books and Star Warsnovels. Brian drinks Pepsi throwback and finds there is very little phlegm in the back of his throat afterwards (unlike after drinking all those other sodas). Scorpion and Kratos visit the set and give everybody massages – things get awkward. Rando discovers he needs to talk slower and apologizes ahead of time.

    Hosted by: Rando Evans, Matthew Netzley, Brian Phan, and Foxy

    Food Recipe: Korean Bulgogi by Brian Phan


    Korean BBQ Marinade (can be purchased at asian markets)
    1 lb Sirloin or premium cuts of beef such as Rib Eye

    [Korean markets may also carry pre-marinaded bulgogi for convenience]


    Thinly slice the beef
    Place been in marinade at least 1 hour prior to cooking (preferably longer, overnight would be best)

    Place marinaded beef on grill until cooked through. (If you don't have a grill you can also pan fry the beef.)

    It should not take more than a few minutes as the beef will cook quickly due to its thinness.

    Serve the beef over rice and enjoy.