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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

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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

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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.