Fool of a Took Podcast
One does not simply walk into serious discussion… Welcome to the Fool of a Took Podcast — the show where deep lore meets even deeper nonsense! Join your resident fools (who may or may not have eaten second breakfast) as they dive headfirst into the world of Tolkien, fantasy, and all things nerdy, armed with questionable facts, unfiltered opinions, and a dangerously low Wisdom stat. It’s like sitting in a pub in Bree, if everyone in the pub had ADHD and a microphone.
Enter the Shire-adjacent mind of Chris, your host, guide, and certified Fool of a Took. Having never read the books before, each episode, Chris navigates the twisting paths of Tolkien lore, fantasy fandoms, and absurd tangents with the grace of a drunken elf on roller skates thanks to his book-worm wife RJ, Tolkien-fanatic Pat and fellow "fool of a wife" Laura.
Whether they're passionately defending Boromir’s honor, ranking Middle-earth snacks, or accidentally summoning Sauron via mispronunciation, Fool of a Took brings heart, humor, and just enough chaos to keep things… precious.
Whether you’re a hardcore Tolkienite or just here for the snacks, this is your one podcast to rule them all (or at least mildly entertain).
Fool of a Took Podcast
007 - Not Sure What To Trust... "In the House of Tom Bombadil"
Sam sleeps like a log, rain is mostly pee, and Pat struggles to articulate his hate for Tom Bombadil. This week we discuss book 1, chapter 7 - "In the House of Tom Bombadil", from The Fellowship of the Ring.
Today's "Food For Thought": Tom Bombadil's Dinner Spread
This episode's Food for Thought was simply a recreation of what Tom fed the hobbits at his house. This included white bread, butter, yellow cream (clotted cream?), honey, cheese, ripe berries, and green herbs.
I bought most of the items, but did make a loaf of my favorite Peasant Bread recipe from King Arthur Baking. This is the easiest and fastest no-knead bread EVER.
17 oz/480 g King Arthur all-purpose flour
2 tsp sugar
2 tsp kosher salt (or 1.5 tsp regular salt)
1 packet or 2.25 tsp active dry yeast or instant yeast (I use SAF red instant yeast and keep it frozen)
16 oz (2 cups) warm water
butter for greasing pans
Measure out 17 ounces (1 lb 1 oz) of KAF all-purpose flour. Yes, it has to be this flour. Yes, you really need to measure it. We've tried with other flours and it's not as good. If you want to take a risk, it's 4 cups of this flour. Other flours have different densities and protein levels. Take it from a hobbit- baking is a science.
Add sugar and salt. Mix well before adding yeast.
Add yeast and mix well.
Add warm water (shouldn't feel hot- just warm) and mix well.
Cover mixing bowl and let the dough rise for about 1-1.5 hours, depending on how warm your house is.
When dough has doubled in size and looks bubbly, push it down and squish the air out. I use forks.
Grease a bowl or baking dish. This dough is very soft and needs to be baked in a vessel that will hold its shape- it will not form a loaf. I use either two 2-qt Pyrex dishes or one 3-qt. You can use any grease you want, but salted butter gives the bread a delicious crust.
Turn on your oven to 450F while the dough rises a second time. Put it in the oven when it has again doubled, or at least reached the tops of your bowls. This takes about 20-30 minutes for me.
Bake at 450F for 15 minutes, then turn down the heat to 375. If making two small loaves, base for 17-20 minutes more. If making one big loaf, bake for 25-30 minutes more.
Let loaves cool in the pans for about 10 minutes and then turn out onto a cooling rack. I cool mine upside down because once when I cooled them right side up, they collapsed a bit. Cool for at least an hour- they'll still be warm.
These loaves are best eaten on the same day they are made.
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Welcome to the Fool of a Took Podcast — the show where deep lore meets even deeper nonsense! Here's the catch - 2 of the 4 hosts have never read the books before! Join Chris, RJ, Pat and Laura as they dive headfirst into the world of Tolkien.
With chapter snacks, fresh grog, and plenty of tongue wagging, Fool of a Took Podcast is like sitting in a pub in Bree, if everyone in the pub had ADHD and a microphone.
Content Warning: Explicit
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Original music for the show composed by Chris Newhard
Got a question? Email us Foolofatookpodcast@gmail.com
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Robbie Jean
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