Episode Information

CMS: Classic Gaming
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In this episode:

Pat Laffaye talks about what it was like to shatter the mythical Frogger record of Seinfeld's George Costanza.


Episode Audio

49:28 minutes (23.74 MB)
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Today's show has several elements, including, near the end, a rare chance to try what we call open lines. I'll have a few stray topics to cover in that stretch and I welcome your calls on other issues.

We'll begin with one of those odd stories where fiction bleeds back into fact. It's the story of a Connecticut man who set out to break a fictional record. And he succeeded. The record was set in the reality of Seinfeld on an arcade game called Frogger. But Frogger is real, and our guest today is now the real-life Frogger record holder. In a way, the whole segment nicely sets up tomorrow's show which will explore the question of whether what we live in is actually reality.

Also, Thursdays are now the day we talk about eating patterns, and today we'll share some stories from an adventure we all had last Saturday when we went shopping together at a farmer's market.


You can join the conversation. Leave your comments below or e-mail colin@wnpr.org

Related Content:

Location of Farmer's Market?

Where is the farmer's market mentioned on the show?

Listener E-mail from Charles

Great show today!  I had no idea there were farmers markets in CT in the winter. 

Colin you mentioned in passing that you aren't at the point of making your own bread.  Now, I know I'm venturing into food schmooze territory here, but you don't know what you're missing out on until you try making up a batch of no knead bread.  NYT ran an article about no knead bread a while back, and there are a couple of great videos on youtube with in depth explanations.  Just google it, and you should find plenty of info.  It's a dirt simple method and very forgiving recipe for making bread on par with fresh artisan bakery bread with very little time, equipment, or money.  You'll need a bowl, an oven proof pot with lid, flour, water, yeast, salt, and about 10 minutes of 'hands on' time over two days.  That's it!  I think there is even a video of a toddler making a batch out on the internet somewhere.

The basic recipe follows.  I've tried changing all sorts of stuff, and have found this to be a very resilient and forgiving process.

Let me know if you try it out.  There isn't anything quite like fresh, hot, crusty homemade bread.

Also this months Fine Cooking magazine had a great spread on how to make braised beef short ribs.  The article was like a tutorial on process followed by a 'choose your own adventure' sort of recipe guide based on what you may have on hand to spice/deglaze/braise/garnish with.  Worth a quick read if you come across it.

In a large bowl, mix 3c. flour, 1.5c. water, 1t salt, 1/2 t. dry yeast enough to form a shaggy, wet, sad looking dough.
Cover, and let rest 12-18 hours in a warm place.
Turn the bubbly, stringy mass onto a floured surface.  Fold in half once.  Fold in half again.  Cover, let rest 2 hours.
Preheat oven (with oven proof pot with lid inside) to 450-500F.
Plop dough blob into hot pot.  Cover.  Cook 30 minutes covered.  Cook 15 minutes uncovered.  Cool on wire rack.
Eat.  Preferably with some olive oil, cracked pepper and basil.

Winter Farmers' Markets


There are an ever-increasing number of winter farmers' markets here in the state.  The Department of Agriculture keeps a listing on the Publications page of its website, www.CTGrown.gov.  Here's a direct link:


Thanks for supporting your local farms and farmers!