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Comedians Ali Hassan & Marco Timpano talk about food and drink!
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- 158 - Eating on the Road
"Eating on the Road"
Join hosts Ali Hassan and Marco Timpano on another episode of "This Podcast is Delicious," the food and drink podcast with a side of comedy! In this episode, titled "Eating on the Road," Ali and Marco share their tips and experiences on how to travel, eat, and drink without breaking the bank or sacrificing health and variety.
Marco kicks things off by recounting his recent adventures in Jamestown, New York, where he visited the National Comedy Museum and couldn't stop raving about how wonderful it was. However, he also admits to encountering a common road trip dilemma - finding himself eating chicken wings on multiple occasions, leading to some food fatigue. Discover how Marco navigated through this challenge and still managed to enjoy his foodie journey all the while Ali quotes the bible for some reason.
Next, the hosts share their top three tips for making the most of your culinary experiences while traveling. Ali and Marco provide valuable insights to help you make the most of your gastronomic escapades on the road.
Moreover, the duo opens up about their personal stories of attempting to eat healthily while traveling. Find out how they balanced their love for delicious food with their desire to maintain a healthier lifestyle on the move or their failures thereof.
As always, the episode is sprinkled with their signature humour and banter, making it a fun and entertaining listen for all food enthusiasts and travellers alike.
Stay connected with Ali and Marco to stay updated on their latest foodie adventures and upcoming episodes:
**Twitter:** @podisdelcious
**Instagram:** This Podcast is Delicious
**Web:** thispodcastisdelicious
Tune in to "This Podcast is Delicious" for your bi-monthly serving of delectable discussions and hilarious food-filled anecdotes, hosted by Ali Hassan and Marco Timpano. Don't miss out on the fun - subscribe now!
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Tue, 01 Aug 2023 - 45min - 157 - Tales of Canadian Seafood & L'Acadie Blanc Wine (The Great White North Wine!)
Tales of Canadian Seafood & L'Acadie Blanc Wine (The Great White North Wine!)
Join cohosts Marco and Ali on a delectable adventure in the latest episode of "This Podcast is Delicious".
Get ready to dive into the depths of Canadian waters as they uncover a bounty of seafood you may not have known existed. From the Atlantic to the Arctic to the Pacific, discover the hidden gems of seafood and shellfish from each region, and learn some mouthwatering preparation tips along the way.
But that's not all! Marco has a special treat in store as he shares his love for one of his favourite wines, L'Acadie Blanc, and explains how perfectly it complements the mentioned seafood. Explore the fascinating world of pairing wines with oysters as the cohosts provide insights and recommendations.
Meanwhile, Ali takes you on a virtual trip to Moose Jaw, Saskatchewan, a landlocked province that surprisingly Ali boasts about a remarkable seafood dish he had there. Listen as Ali uncovers this delight.
Marco opens up about his younger dreams of becoming a fisherman, leading to some humorous moments and laughter throughout the episode. So, buckle up and get ready for some seafood-filled laughter!
Connect with us on Twitter at @podisdeliciousand follow us on Instagram at This Podcast is Delicious for more delicious updates.
Get ready to tantalize your taste buds and have a great time with us on "This Podcast is Delicious"!
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Mon, 17 Jul 2023 - 48min - 156 - Toast to Canada Day: Indulging in the Tastes of the Great White North
"Happy Canada Day! In this special episode of 'This Podcast is Delicious,' we raise a toast to Canada and celebrate the culinary delights of the Great White North. Join hosts Ali and Marco as they explore the rich tapestry of Canadian food and drink, taking you on a mouthwatering journey from coast to coast.
No celebration of Canadian cuisine would be complete without a nod to the bountiful seafood offerings. Ali and Marco highlight a couple of fish found in Canadian waters but that is just a taste of what this episode has in store for you.
To follow, Marco shares his top 5 Canadian Cocktails, revealing his favourite concoctions that embody the spirit of Canada. From refreshing maple-infused drinks to unique regional specialties, which cocktail will claim the coveted number 1 spot? Tune in to find out!
Ali then takes a deep dive into a delicious food of Montreal, surprising listeners with unexpected culinary gems that might defy their expectations. Discover the hidden delights of this vibrant city's gastronomy, as Ali unravels the flavours that make Montreal a true food lover's paradise. He doesn't stop in Quebec though...
But let's not forget the sweet side of Canada! Marco goes gaga over the country's beloved sweet treats, uncovering delectable desserts that are uniquely Canadian. From butter tarts to Nanaimo bars, prepare for a sugar rush as the hosts indulge in these iconic delicacies.
Throughout the episode, Ali and Marco traverse the Canadian map, sharing culinary highlights from Newfoundland to Ontario, Quebec to Saskatchewan, and beyond. They make a compelling case for people to try more food that comes from the Great White North, inviting listeners to connect with them on social media platforms and their website.
Connect with us on:
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So join us in celebrating Canada Day and raising a glass to the incredible flavours of the Great White North. Discover the unique cocktails, surprising foods, and mouthwatering sweet treats that make Canada a true culinary destination. It's time to savour the deliciousness of Canada!"
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Sat, 01 Jul 2023 - 48min - 155 - Ultra Processed Food and other Sins
Ultra Processed Food and other Sins.
In this mouthwatering episode of "This Podcast is Delicious," join hosts Ali Hassan and Marco Timpano as they dive into the sinful world of ultra-processed food. Brace yourselves for a rollercoaster of culinary confessions as they uncover the dark secrets behind the addictive allure of these guilty pleasures. Marco finds his inner 80 year old man.
Ali and Marco leave no stone unturned as they dissect the science behind ultra-processed foods and explore the implications for our health and well-being. From questionable ingredients to mind-boggling manufacturing processes, get ready to have your taste buds and funny bone tickled simultaneously.
But it's not all serious talk! These two comedic connoisseurs infuse their signature humour into every bite-sized revelation, taking hilarious tangents and sharing personal stories as well as some drink alternatives to the Colas and Soft Drinks you enjoy.
Join Ali and Marco as they serve up an episode that's a perfect blend of comedy, insights, and mouthwatering revelations.
Connect with them on Twitter @podisdelicious, follow them on Instagram @ThisPodcastisDelicious, and visit their website at thispodcastisdelicious.
Prepare for a laugh-out-loud feast that will leave you hungry for more! Bon appétit!
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Thu, 15 Jun 2023 - 48min - 154 - Flower Power
Flower Power
Ali Hassan & Marco Timpano take us on a floral journey, how to use flowers in your cocktails and in your various dishes.
A Sneak-Peek:
[1:00] Ali and Marco debate the seasons.[3:30] What is your favourite flower? [8:00] Hibiscus - great for cocktails, dried, and syrups.[11:50] Peonies - how much can you actually eat?[12:30] A light touch with Roses.[15:20]The pop of colour you might want on your cocktail.[16:39] Cornflower, and what to do with?[18:12] Nasturtium Gimlet recipe. [20:32] Lavender and it as a syrup recipe. [21:31] Poor man’s saffron.[24:40] Cherry Blossoms — raw or candied.[26:42] Chamomile Grappa recipe.[30:12] Dandelions — more than just salads.[32:12] Back to Lavender.[34:12] Squash Blossoms, stuff em, fry them, use them in soups.[40:12] Marco plants his herbs in his front garden.[42:12] Ali tells his Mezcal story.[42:12] Ali tells his Mezcal story.Quotes:
“Life can be bitter, so should you salad.”-Marco
“Happy Summer” - Ali
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Mon, 15 May 2023 - 44min - 153 - Let's Chaat
Let’s Chaat
Ali Hassan & Marco Timpano chat about the wonderful snack Chaat and the delicious beverage both salt and sweet the incredible Lassi.
A Sneak-Peek:
[00:30] Ali thinks it’s summer, Marco disagrees. [01:15] Marco talks about Hawaii and Ali talks about his trip to The Yukon. [05:21] Marco explains why Hawaii can be dangerous for him. [07:30] Why Marco’s wife doesn’t eat bugs. [09:30] Chaat discussion. [22:53]Ali talks about fart powder or black salt. [24:00] Explains the different types of Chaat.[27:50] Ali explains why salt is added onto fruit. [32:00] Marco talks about the Lassi.[34:30] The salty version of Lassi. [35:40] White butter or Clotted cream.[41:19] Marco gets excited about a Lassi di Buffala. [42:45] Marco talks about different types of Lassi.[44:30] Marco flips his lid over the Bhang Lassi.[50:30] Lassi Recipe.[56:53] Final thoughts on Lassi.Twitter:@podisdelcious
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Mon, 01 May 2023 - 1h 00min - 152 - Salad Dressing & Pinot Grigio
Salad Dressing & Pinot Grigio
Ali Hassan & Marco Timpano are your hosts and they take you through how you can make your own delicious salad dressing, save money, healthy and tasty salad toppings and the perfect wine pairing. On today’s episode you get the 101 on Pinot Grigio.
A Sneak-Peek:
[1:00] Ali and Marco discuss clothes that are hanging around. [3:15] Making your own salad dressing is cost effective. [6:00] Marco laments over Italian Olive oil. [08:50] Ali gives his recipe for his salad dressings. [09:50] Marco gives his poppy seed tip.[12:10]Ali tells us about Nicoise salad.[16:00] Ali talks about the Pikliz salad.[20:12] Marco brings a white wine to podcast today. [24:32] Marco explains the difference between Pinot Grigio and Pinot Gris.[25:31] Casual food pairs well with Pinot Grigio.[27:00] Top 5 things to eat with Pinot Grigio.[29:00] Marco drops the mic with his last pairng.[31:12] Ali talks about his gout. Marco determines if Ali does infant have gout.[35:00] We go back to salad dressing items and ask what is your summertime drink that goes with salad.Quotes:
“You sound like someone who grew up in the Great Depression” - Ali
“You’re mashing it like it owes you money” - Marco
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Sat, 15 Apr 2023 - 37min - 151 - Cheese
Cheese Please
Ali Hassan & Marco Timpano melt your hearts on today’s episode where they talk about Cheese.
A Sneak-Peek:
[2:00] Ali takes us through a cheese journey.[7:15] Ali takes us through the Meltability of Cheese and the science behind it. [10:00] The cheeses that don’t melt. [11:50] Ali lists good melty cheeses and where Gruyère comes from. [13:50] What happens when a Croque Monsieur gets an egg?[16:10]Cheese caves and how to pronounce Gouda.[19:59] Don’t suffocate your cheese.[20:12] Grilled Cheese. [24:32] Cheese boards.[29:31] Cocktails that pair with Cheese (see below for the whole list).[34:40] Ali explains the Michelada.[41:42] Marco tells the difference between Tequila and Mezcal.[42:12] Ali tells his Mezcal story.Cheese and Cocktail pairing:
GIN & TONIC
Gin & Tonics pair well with soft and creamy cheeses and white moulded cheeses like brie Camenbert and blue cheeses.
Honourable mentions:Stilton cheese and those cheeses that are crusted with herbs.
BLOODY MARY /Bloody Caesar
Bloody Mary's goes quite well with any cheeses that pair well with tomatoes, think dry, or Italian cheeses like Parmigiano or mozzarella, ricotta and even goat cheese.
Honourable mention: Burrata.
NEGRONI
The Negroni pairs perfectly with any aged gouda will compensate and when you combine the two you get a delicious combination of fruit and nuttiness on the nose with a light, refreshing finish on the palate.
Honourable mention:Charcuterie board.
OLD FASHIONED
The Old Fashioned pairs with a variety of cheeses, The sweetness and caramel notes go well hardy aged cheddar, Grana padano or an alpine-style like Gruyère, Emmental, Raclette, Comté, Appenzeller and Beaufort. These nutty semi-hard cheeses will hold up to the strength of the whiskey.
Honourable mention:if your gonna fondue and you don’t want wine start with an Old Fashioned.
MEZCAL MARGARITA
When we talk Mexcalarita we go funky — Pair it with that gold standard of sheep’s cheese the pecorino. The smoky and earthy Mezcal Margarita.”goes perfect with Manchego, Asiago
Honourable mention:Halloumi & Feta.
Quote:“It’s like Pavlov’s Dog at the other end of this podcast”-Marco
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Sat, 01 Apr 2023 - 47min - 150 - The Green Episode
The Green Episode
Ali Hassan & Marco Timpano share their personal connection to the this green episode.
Perhaps their most controversial episode to date.
Quotes:
“He’s making money hand over foot”Ali
Resource Link:
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Wed, 15 Mar 2023 - 44min - 149 - Falafel and Grenadine
Falafel
Ali Hassan & Marco Timpano share their personal connection to the might falafel.
A Sneak-Peek:
[02:58] Marco confesses his ignorance on the falafel. [5:00] Ali tells how he makes falafel and if that qualifies as actually “making it”.[6:15] Ali shares his “falafel tipping point” experience. [12:20] Ali has a Shepherd’s Bush story. [17:20] We deconstruct the Falafel. [22:00] Marco goes on a Thiamine tangent.[26:26]Grenadine recipe.Recipe:
Grenadine:
Pomegranate juice, sugar, and lemon juice are the three ingredients
2 cups pomegranate juice
2 cups granulated sugar
1 lemon
In a saucepan, combine the pomegranate juice and sugar. Add lemon peels citrus peels to the boiling pomegranate juice and sugar.Bring to a slow boil, stirring constantly until all of the sugar is dissolved.Reduce the heat and cover.Simmer for 10 to 15 minutes, stirring occasionally.Cool and the lemon juice from that lemon to the syrupBikini Martini
Coconut Rum: Malibu Rum
Vodka:
Pineapple Juice
Grenadine
•2 oz. coconut rum
•2 oz. pineapple juice
•1 oz. vodka
•Ice
•0.5 oz. grenadine
1.Combine coconut rum, pineapple juice, vodka, and a few ice cubes in a cocktail shaker and shake until cold.
2. Strain into martini glasses and slowly pour 1/2 ounce of grenadine into each glass.
Bikini Martini Mocktail
To make the virgin version of this Bikini Martini you will need:
5 oz pineapple juice
3 oz coconut water
1 oz grenadine
+ ice
Quotes:
“Scratch is Scratch my brother Scratch is Scratch”-Ali
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Wed, 01 Mar 2023 - 37min - 148 - Appropriate...or Appropriation?
Cuisine Appropriation
Ali Hassan & Marco Timpano tackle the complex topic of cuisine appropriation with passion and a bit of humour.
A Sneak-Peek:
[00:58] Ali talks about his recent road trip and the food on the road. [6:00] Ali is disappointed in the Ghost Pepper McNuggets.[9:50] Marco is trying to bring the word consume back. [11:00] Cultural appropriation in cuisine, the hosts give their perspective. [18:50] Ali shares the story of the Portlandian Karens. [21:50] Marco gives his opinion on being able to share stories from within your own nation. [30:00]Ali shares some interesting thoughts how this has impacted his families perspective .[36:05] Marco raises the question is a Tiki Bar too far?[42:12] The Cobra Fang cocktail.Recipe:
COBRA’s FANG COCKTAIL
1 1/2 ounces dark Jamaican rum
1/2 ounce 151-proof demerara rum
1/2 ounce falernum
1/2 ounce lime juice, freshly squeezed
1/2 ounce orange juice, freshly squeezed
1/2 ounce fassionola syrup
1 dash absinthe
1 dash Angostura bitters
Garnish: lime wheel
Garnish: mint spring
Add all ingredients except the garnishes to a shaker and shakeStrain into a tropical glass using a Hawthorne strainer. Add fresh ice and garnish with orange slice and Pineapple Spears, or line wheel, mint sprig.Mentioned links:
https://www.tasteatlas.com/best/cuisines
Quotes:
“Portlandian, Portlandi ”-Ali
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Wed, 15 Feb 2023 - 47min - 147 - That's Amore
Taste Atlas
Season 4 is here and Ali Hassan & Marco Timpano discuss taste Atlas World’s Best Cuisine and whether or not it is possible to actually name a country with the best cuisine. Marco uncovers Chianti.
A Sneak-Peek:
[00:58] Ali and Marco talk about Atlas World’s Best Cuisine. [7:00] Marco and Ali discuss where certain countries land on the list.[8:15] Marco explains why Italy is a hub for great cuisine. [18:20] Ali talks about how he hates food waste. [21:20] Marco gives a Chianti 101 lesson. [25:00] The terroir debate[31:50]The Sangiovese grape.[38:00] Ali puts Marco on the spot - asking what his favourite pasta is.Mentioned links:
https://www.tasteatlas.com/best/cuisines
Quotes:
“Go forward and enjoy your Sangiovese”-Marco
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Wed, 01 Feb 2023 - 43min - 146 - New Year & Holiday episode
Holiday & New Year Epsiode
Marco and Ali celebrate the last episode of the season talking about their traditions and things that are done around the world. Also a look at the New Year and what they both consume over these holidays.
A Sneak-Peek:
[02:58] Marco tells of his New Year’s food tradition with his in-laws much to Ali’s dismay.[8:33] Ali suggests what Marco is talking about is actually called “Hoppin’ John” .[11:30] Marco explains the Feast of Saturnalia. [13:17] Oil Balls.[15:00] Good Luck Pigs. [17:00] Cotechino con lenticchie[21:30] Ali explains how he kinda celebrates Christmas. [32:20]Ali talks about Chinese food during the holiday.[34:00] Marco asks Ali what he drinks at the stroke of midnight on New Years. [38:40] Ali tells us of his son’s Santa list.[39:50] Gifted red underwear for New Years.Mentioned links:
Marsh Landing Restaurant in Fellsmere FL
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Fri, 16 Dec 2022 - 42min - 145 - Delicious Gifts for the Holidays
Delicious Gifts for the Holidays
Our hostsAli Hassan & Marco Timpano give suggestions on the best Food & Drink gift ideas for the holidays. Also what to have on hand for the surprise visit during the holidays.
A Sneak-Peek:
[03:10] Ali starts his list off with something off of Marco’s list.[4:40] KVAS black cherries.[5:30] Ali recommends wooden boards. [8:00] Fruits & Olive Oils.[9:15] Jams, Jellies, Marmalades and the like. [11:30] Hot Rubs and Hot Sauces. [13:50] Themed Spices. [14:20]On to dessert.[16:00] The Gift of the Lazy.[18:50] Ali gives his 1st compliment to Marco.[19:00] Sparkle the gift that can always be given[21:20] The one liqueur that does the work of many over the holidays.[23:00] Candy cain does the Lord’s work.[24:10] Know your guests and treat them with respectMentioned Resources Link:
KVASQuotes:
“Ali Hassan is in many people’s fridges”
“Who doesn’t need a Benadryl from time to time”
“Candy Cane does the Lord’s work”
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Fri, 09 Dec 2022 - 34min - 144 - The Michelin Star
This Michelin Star
Ali and Marco unpack the good the bad and the ugly when it comes to the Michelin Star rating system.
A Sneak-Peek:
The Tire connectionWhat Makes a Michelin StarWhat does each star mean?Beyond the StarsThe dark Side of Michelin StarBig Gourmand The Green StarMentioned links:
25 Things I Wish I Knew Before I Started My PodcastIs there Bacon In Heaven
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Mon, 28 Nov 2022 - 56min - 143 - This Breakfast Sandwich is Delicious
This Breakfast Sandwich is Delicious
Marco goes through the Toronto Life Magazine Ten Best Breakfast Sandwiches. Ali Hassan & Marco Timpano discuss what makes a great breakfast sandwich, how can they err and what makes them stand out. Definitely a podcast episode to wake up to.
A Sneak-Peek:
[00:58] Marco tells of his venture eating Toronto Life’s 10 best Breakfast Sandwiches in the city. [2:40] What 3 components are most important in a breakfast sandwich .[6:48] Marco goes over the top 10 and his challenges eating the list. [10:40] Ali suggests trying things twice.[16:40] Marco goes off on why Frittatas don’t belong in a breakfast sandwich. [18:31] When the Pig Came Home makes it on Marco’s top 3 Breakfast sandwiches in the city.[21:30 Marco’s culinary heart breaks as his wife eats a sandwich without him. [23:20]The next that makes it in Marco’s top 3 is Emmer.[25:30] Marco’s #1 Breakfast Sandwich: Alma y Gil’s!![31:40] Ali tells of his favourite breakfast sandwhiches.[42:24] What boozy drink goes best with the Breakfast sandwich? Marco gives his take.Mentioned links:
Ten Best Breakfast Sandwiches Toronto Life Magazine
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Fri, 28 Oct 2022 - 50min - 142 - Donair, Doner Kebab or Shwarma
Donair, Doner Kebab or Shwarma
If it is meat on a vertical spiral Ali Hassan & Marco Timpano will cover it on today's episode.
What do you call them, which is your favourite?
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Fri, 21 Oct 2022 - 53min - 141 - The Hot Dog Episode
The Hot Dog Epsiode
Hot Dogs, Wieners, Frankfurters you can call them what you want. Ali Hassan & Marco Timpano get the condiments out as they talk about the glorious Hot Dog.
Resource Links mentioned:
Ali’s book:Is There Bacon in Heaven
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Thu, 15 Sep 2022 - 40min - 140 - Italian Lesson: The Italian terms and words that are found in the world of food and drink.
On today's episode we look at Italian words that we find in food and drink and Marco sets the record straight on how to pronounce that wonderful appetizer known as Bruschetta.
Other media mentioned:
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Thu, 11 Aug 2022 - 48min - 139 - Is Beer Toxic?
We explore "Toxic Masculinity" and its pervasiveness in food and drink.
Marco comes the the realization that he was pretty much brainwashed into thinking he likes beer.
Ali sites what South Africa recently did to pull the plug on a toxic commercial.
The hosts have a laugh and delve deep into this contemporary food and drink coversation.
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Thu, 30 Jun 2022 - 42min - 138 - Wine Consultant: Beverly Crandon
Beverly Crandon
Ali & Marco welcome wine consultant and sommelier Beverly Crandon to the podcast. Beverly is the wine expert behind various organizations including the not for profit Vinequity and Spice Food & Wine Group. We talk to her about this and more, and Marco has wine scenarios for Beverly where she has to pair the perfect wine.
A Sneak-Peek:
[01:00] Ali and Marco talk about wine they had recently.[3:35] Beverly tells us about Spice Food and Wine Group.[5:20] Ali tells about the dessert he makes and how desserts aren’t his thing. [6:20]Ali tells how we was told that ‘the best wine with Indian food is beer’, and asks Beverly how we get away from that way of thinking.[7:55] Flavour Bridging.[10:29] Beverly talks about how wine was introduced to the world through the Spice Route and the Salve Trade.[15:12] We find out how Beverly was introduced to wine.[17:45] Beverly’s advice on how to approach wine.[19:36] Ali’s Gin bias.[21:20] We find out why it’s important to get more people cross culturally exploring wine. [22:30] Vinequity [26:14] Beverly shares her thoughts of being a person of colour in the wine industry.[30:35] Wine pairings with ethnic food.[32:50] Marco’s first scenario: Brunch and red wine.[36:00] Scenario 2: Texas BBQ[37:49] Scenario 4: Poutine[39:06] Ali find out what wine pairs with Butter Chicken.[40:50] Marco goes nuts that Beverly has picked a wine region he knows all too well.[44:00] Beverly and the love she has for wine consulting.Connect with us on:
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Thu, 23 Jun 2022 - 48min - 137 - BEST OF: Italian Ice Tea & Olives
We dig deep into our past episodes to give you a classic pre-pandemic episode.
Sit back and enjoy a blast from the past as Ali and Marco talk about Olives and Italian Ice Tea.
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Fri, 17 Jun 2022 - 47min - 136 - Trevor Lui
Trevor Lui
Ali & Marco welcome Trevor Lui to the podcast. This culinary Superhero, continues to raise the profile of Toronto with his food, brings the stories of his life and his dishes to the page with his book The Double Happiness Cookbook. His video series Soulful Food Storiesis a video series that exposes the ‘other’ side of communities and neighbourhoods. His organization Quell represent talented underrepresented food, drink and lifestyle leaders. There’s all this and a whole lot more. Listen as we interview our guest Trevor Lui
A Sneak-Peek:
[02:00] Ali mentions how he met Trevor. [4:00] Trevor talks about his cookbook’s playlist.[8:05] Trevor tells us the journey of writing his cookbook. [12:03]Trevor’s Dad’s Hollywood dream.[19:00] We discuss restaurants that serve multiple ethnic cuisine.[20:50] Racism within the food industry.[23:00] The rebranding of Joy Bird to Bao Bird. [24:17]The Night Market.[28:30] Trevor explains why he is an “Egg-Thug for Life”[30:31] On being diabetic and his cookbook and working in the food industry.[33:10] Quell. [37:00] What the impact was for Ali to see Chef Joshna on TV and what she has said about being with Quell.[41:08] Advice from Trevor for young creatives[42:22] Ways the industry make the changes needed.[47:40] How to eat French Onion Soup the right way.Mentioned links:
The Double Happiness Cookbook Playlist.
Interview with Chef Joshna Maharaj
Book:The Double Happiness Cookbook:
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Thu, 09 Jun 2022 - 56min - 135 - BBQ Season is Open!
On today's episode we explore the do's and don'ts of the BBQ and what to do when you have been invited to a BBQ, what to bring, how to be a great. Ali & Marco share their tips, tricks and BBQ hacks on this episode
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Thu, 02 Jun 2022 - 53min - 134 - When dining goes wrong, and the silver lining.
When Dining Goes Wrong & Silver Linings.
The guys talk about some recent bad dining experiences that were turned around in a positive way by managers and waiters who did what the needed to do turn a negative into a positive
A Sneak-Peek:
[1:27] Ali and Marco talk about some recent travels. [3:40] Marco has a bad food experience t the airport at a pub.[8:18] Marco describes the snarky email he got from the pub’s team. [8:55] Alitells us about his first buffet memory.[10:43]The pub turns a bad situation around.[12:52] Ali talks about his no so great Halibut experience in one of Canada’s great restaurant[20:00]What happens when restaurant staff isn’t empowered to deal with situations in the restaurant. [21:49] Marco’s tip on how to deal with an unsatisfied customer.[24:03]Ali tells us what he would do when he got a complaint in the restaurant he managed.[26:30] What actually happens when you ask for something really spicy.[33:15] Marco tells his odd brunch story that has a silver lining.[40:50] Ali’s bank teller has a neck tattoo.[41:20] Ali recommends the 1 minute managerMemorable quotes:
“Never had a bad meal in Alberta.”
“Sorry to force my nacho agenda on you.”
“Margaritas, the drinker’s Gatorade”
“it would kill my fork germs”
“the customer is right half the time”
“this is a jerk’s perspective”
“I’m not a role model for our listeners”
“If a pub can’t do nachos right, there’s something fundamentally wrong with that pub”
“Your sense of humour is an acquired taste”
Connect with us on:
Twitter:@podisdelcious
Instagram:This Podcast is Delicious
Tell us your terrible service Stories, or ones where a bad experience was turned around.
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Thu, 26 May 2022 - 48min - 133 - French Lesson: The French terms and words that are found in the world of food and drink.
Ali Hassan & Marco Timpano are at it again, defining the French words we encounter when we open up a cookbook, menu or watch a cooking show. Listen to Marco mispronounce and Ali correct on this very....French episode.
Here are the terms we define:
French Terms:
AIOLI
AMANDINE
BAIN-MARIE
BÉCHAMEL
BEURRE BLANC
BISQUE
BOUILLON
CANAPÉ
CARTOUCHE
CHARCUTERIE
CHIFFONADE
CHINOIS
CONFIT
CONSOMMÉ
COULIS
CRÈME FRAÎCHE
Crêpes
Croquettes
Cretons
CROQUETTE
Déglacer
DEMI-GLACE
DUXELLES
ESCALOPE
ESPAGNOLE
FÈVES AU LARD
Flamber or Flambé
Frappé
GRATINÉ/AU GRATIN
Hors d’Oeuvres
JULIENNE
(AU) JUS
(À LA) MEUNIÈRE
MIREPOIX
MISE EN PLACE
Noisette
Parisienne
Pâté
Quenelle (double meaning)
RAGOÛT
ROUX
SAUTÉ
SOUS VIDE
TERRINE
VELOUTÉ
VOL-AU-VENT
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Thu, 12 May 2022 - 46min - 132 - Mimosa & Omelette
Mimosa & Omlettes
Brunch might be on your mind as you listen to this podcast episode. Ali Hassan & Marco talk about these Sunday staples. They both get very passionate as they talk about these two
A Sneak-Peek:
[01:15] Marco & Ali get radically political off the top over a text on Omelettes . [2:30] Marco and Ali both don’t love the Mimosa. [4:42] Ali tells his Samosa story.[7:00]Mimosa and Mimosa like cocktails (see list below).[18:21] Omeletteclassic and modern (see list below).[38:28]Basilconversation.Favourite Quote:
“No one wants to barf fizz” -Marco [3:49]
“Don’t make me a Frittata and called it an Omelette…I’m not an asshole” -Marco [21:08]
“Not a bag of carrots that taste like wood or styrofoam” - Ali [34:04]
Recipes:
Classic mimosa:
equal parts orange juice (freshly squeezed) and sparkling wine (Prosecco, Champagne or Cava) in a flute glass. OJ in first and then the prosecco (let gravity do the mixing) you can float half oz of triple sec onto to add more dimension.Buck's Fizz
two parts sparkling wine, to one part orange juice. Similar to the classic mimosa. Mimosa, which also contains champagne and orange juice, but in equal measures. OtherPoinsettia Cocktail
same as above with cranberry juice instead of orange juice.Lemosa Cocktail
Same as above with lemonade instead of orange juice.Vermosa Cocktail
apple cider with champagne, served in Vermont, USA.St. Germain cocktailif you want the subtle flavour or elder flowers use St. Germain instead of OJ.
Classic Omelette:
3 eggs, kosher salt, ground white or black pepper, 1 tablespoon butter.Indian Omelette:
onions, crushed cumin seeds, Chile seeds brown in veg or grape seed oil (not butter or olive oil). 2 eggs, cilantro, greens of green onions and salt and mixed up and added to our brown items.Ali will often add quarter of teaspoon of home made hot sauce.Thai Omelette (Khai Jiaow):
https://www.youtube.com/watch?v=KnSsV5xAJIU
Hassan Special Omelette:
(good) carrots, garlic clove and shallots finely minced.Chives, salt cilantro to your egg mixture (don’t over mix). don’t over cook the carrots.Connect with us on:
Twitter:@podisdelcious
Instagram:This Podcast is Delicious
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Thu, 05 May 2022 - 43min - 131 - Special Guest: Bob Blumer Part 2
Special Guest: Bob Blumer - Part 2
Part 2 of the interview with Bob Blumber, Gastronaut, artist and eight time Guinness World Record holder he is the creator and host of the theSurreal Gourmet,and Glutton for Punishment, rock manager and if that wasn’t enough he is the producer and host of World’s Weirdest Restaurants. This is the episode where Bob breaks Marco's heart.
A Sneak-Peek:
[01:10] Bob tells what inspired him into artistic endeavours that took him to today. [2:00] We get a glimpse at some sculpture that Bob created.[4:35] We get surreal.[6:30]Bob wants to share what he has learned. [7:36] Marco’s heart actually breaks. [8:50] Bob plays an olive mind trick on Marco[10:40] Bob explains why he likes to create a scenario that is fun and full of knowledge. [13:35]Bobgets real with us regarding what the last 2 years have been for him.[16:36] We talk about Bob’s award winning book: Flavor Bomb.[20:55] Bobtells why he likes to share his knowledge with the public and why it is his mission statement. [23:20] Bob shares some of the unusual food he has eaten and how he gets past any hesitation on diving into them. [6:05] Bob tells us about how he got into the culinary world.Mentioned links:
Book:Flavor Bomb
Connect with us on:
Twitter:@podisdelcious
Instagram:This Podcast is Delicious
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Thu, 28 Apr 2022 - 26min - 130 - Special Guest: Bob Blumer Part 1
Special Guest: Bob Blumer Part 1
Ali & Marco welcome Bob Blumber, Gastronaut, artist and eight time Guinness World Record holder he is the creator and host of the t Surreal Gourmet, and Glutton for Punishment, music manager and if that wasn’t enough he is the producer and host of World’s Weirdest Restaurants.
A Sneak-Peek:
[03:10] Bob tells us about managing musicians and touring with bands. [4:00] Ali mistakes Brian Eno for someone else and much to Marco’s delight gets corrected[6:05] Bob tells us about how he got into the culinary world. [8:45]Bob reflects on how he got here and how his path brought him to food. [11:20] Bob gives some behind the scenes of hisTV Shows[14:00] Bob shares how one of his TV show died in development. [15:40] Ali shares how he began his TV Food dreams were dashed. [17:35]Bob tells us aboutGlutton for Punishment.[20:25] Ali asks about thing that made have gone awry during the filming his TV shows.[20:55] Bob tells us what food item he detests. [23:20] Bob shares some of the unusual food he has eaten and how he gets past any hesitation on diving into them. [6:05] Bob tells us about how he got into the culinary world.Mentioned links:
Book:Off the Eaten Path
Connect with us on:
Twitter:@podisdelcious
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Thu, 21 Apr 2022 - 32min - 129 - Gold Medal Eating
Gold Medal Eating
The hosts Ali Hassan and Marco Timpano get primed for next weeks episode withBob Blumer by talking about Competitions and Challenges in Food and Drink.
A Sneak-Peek:
[1:00] We preview next weeks guest Bob Blumerwith a bit of praise. [6:10] Ali sings the praises ofPeter Mayle and his book “A Year in Provence” [8:10] Ali gives his thoughts onCooper's Hill Cheese-Rolling and Wake.[9:07]Ali runs down a hill. [11:13] Livarot Cheese and the eating contest associated with it.[15:44] Marco takes on the Sour Toe Cocktail at the Sourdough Saloon. [19:36] Ali explains Nathan’s Hot Dog eating contest. And a bit of his disgust in this type of eating exploit. [25:25]Marcoconnects Bill Murray’s movie Meatballs to the Hot Dog eating contest.[29:03] Marco explains the ItalianSagrafestival. [31:50] Marco tells how drunk he got at theSagra del vino in Casarsa.[34:10] Ali tells how as a younger man he wanted to be in Hot Sauce and Chilies eating contests.[40:38] Marco and Ali praise Sean Evans and Hot Ones.[42:25] Ali answers the question why we don’t eat spicy in the dead of winter.[43:40] Marco praises yet again The Great British Bake Off. and he mistakenly calls it the Great British Baking Show.[45:10] Marco explains why he hates “What’s in Marco’s Mouth”.Connect with us on:
Twitter:@podisdelcious
Instagram:This Podcast is Delicious
Email us: thispodcastisdelicious@gmail.com
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Thu, 14 Apr 2022 - 52min - 128 - This little Lamb went to market...
This little Lamb went to market...
On today’s episode Ali Hassan and Marco Timpano celebrate the religious fasts during Lent and Ramadan. This leads to many different wonderful conversations of the different foods that are associated with each religious celebration. The breaking of the the fasts as well as the celebration of Lamb, including what wine pairs best with various lamb dishes. Hold onto your hats and enjoy this episode.
A Sneak-Peek:
[00:30] Marco give Ali a compliment for his work on Canada Reads.[3:00] Marco continues the praise for Ali with his podcastDoctor vs Comedian. [9:00] Fasting for Lent and what Lent is all about.[13:20] Turkey is a thankless beast.[28:00] Ali describes some great food items to break his Ramadan fast with.[34:10] Zeppole di San Giuseppe and the importance of March 19th and how it relates to this sweet treat and Easter.[36:00]It gets fishy as Marcotalks aboutGood Friday. [38:00] The Sad tale of theItalian Chocolate Easter Egg.[43:07] Ali explains Eid.[47:04] Marco explains Fichi di India[48:00] Lamb hits the plate and we talk about the wine to pair with it:PINOT NOIR
perfect for delicate lamb dishes like
rack of lamb,
RIOJA
Perfect for
lamb schnitzel and cutlets
CHIANTI
Perfect for fattier cuts of lamb
lamb with garlic and rosemary
BORDEAUX
Perfect for
lamb served simply with garlic.
Lancashire hotpot.
GRENACHE &SYRAH
Perfect for robust lamb dishes
braised lamb shanks,
Moroccan tagines
lamb curries.
Resource Links:
Connect with us on:
Twitter:@podisdelcious
Instagram:This Podcast is Delicious
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Thu, 07 Apr 2022 - 56min - 127 - Olives!
Olives!
Olives, this episode looks at the humble green and black fruit used in so many different ways.
A Sneak-Peek:
[01:10] We bigin the episode with Ali asking which country produces the most Olive Oil.[4:45] Olive pits on pizza, Marco tells a story. [6:00] Marco recounts the horrific Dave Commachio Olive story. [9:00] Ali hatescanned olives. [14:00] Olives in Martinis.[15:35] When do you eat theolives that are in your martini?[20:00] What Olives should you use in your martini?[22:12]Manzanilla Olive. [23:10] Queen Olive.[24:20] Cerignola Olive.[25:10] Castelvetrano Olive.[27:00] Olivesadd flavour to bland food.[28:20] Marco tells his King Cakeexperience.[29:29] Ali tells us about the Muffaletta.[32:10] Ali praises Chef Donald Linkand describes how to make agiardinera.[36:20] Getting your bread ready for itsMuffalettatransformation.Resource Links:
Salvatore Lupo & Central Grocery & Deli
Connect with us on:
Twitter:@podisdelcious
Instagram:This Podcast is Delicious
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Thu, 31 Mar 2022 - 45min - 126 - All-You-Can't-Eat
Buffets in the time of cholera
Buffets, love ‘em, hate em. Ali Hassan & Marco Timpano get down and dirty and talk about one of the more controversial subjects in the culinary world: The BUFFET.
A Sneak-Peek:
[00:45] Marco calls out Ali for his Italian Beer stereotype from last episode. [1:50] Marco explains what Sud Tyrolmeans. [3::05] Marco calls out Morettion the Baffo incident . [6:00]Buffetspost covid.[8:55] Alitells us about his first buffet memory.[13:50] Ali gets passionate about Butter Chicken[21:30] The “grossness” factor.[24:29]What makes aMarco friendly buffet.[27:07] Ali’s issues with resorts and food waste.[31:50] Buffet tips.Resource links:
Connect with us on:
Twitter:@podisdelcious
Instagram:This Podcast is Delicious
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Thu, 17 Mar 2022 - 41min - 125 - Vodka and other sins
Vodka and other sins
Ali Hassan and Marco Timpano take a political stance on today’s show as they talk about “boycotts” and“buycotts”. They also go through a bunch of Vodka’s and tell you where they are from. Ali gives his take on using Vodka in food and there are a fee debates that ensue.
Timestamps
[00:45] Ali can’t snap.
[02:00] The hosts talk about Ukraine and what they are doing from a food and drink perspective.
[03:20] Where different brands of Vodka are distilled. You might be surprised.
[05:52] Ali and Marco tell which Vodka brand is their favourite.
[09:39] How to freeze ice around your vodka bottle.
[10:55] Marco gets enraged about food companies that take anti-LGBTQ+ stand.
[14:20] Heinz Ketchup vs. French’s Ketchup.
[15:30] Are boycotts solely symbolic?
[18:40] Ali talks about being Marco Timpanoesque.
[20:00] Ali is a big fan of the mystery basket. He tells us why.
[24:24] What pairs well with Vodka?
[29:20] Ali gives his pasta alla vodka recipe.
[32:25] Marco takes umbrage with Ali suggestion of Coconut milk in his pasta.
[34:30] Tourtiere.
[39:00] Ali accusing a beer logo of being mafioso.
Resource links:
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Thu, 10 Mar 2022 - 48min - 124 - Deliciousness begins now!
This Podcast is Delicious!
In this episode, comedians, Ali Hassan and Marco Timpano introduce their rebranded podcast show which was previously known as Eat & Drink. The new name of the podcast is ‘This Podcast is Delicious!’ It is the perfect name for their show because not only will the show be about foods and drinks, but it will also be full of positive vibes and high energy and comedy.
Ali and Marco start the show by explaining why they decided to rebrand their podcast show. They also explain why they had to take a long break, the issues that were in their pathways, and how the break helped them to strengthen their bond and bring a fresh approach to the podcast. The two also discuss what the restaurant North & Navyhas recently done in offering free meals to Canadian heroes.
Finally, Marco critiques an article about Espresso from the Food and Wine Magazine.
Tune in to have fun and learn more with ‘This Podcast is Delicious!’
Timestamps:
[01:11] Why is the podcast show rebranded?
[03:3] What happened during the brief break?
[04:08] The story of pawpaw seeds
[13:10] Comments on North & Navy offering free meals to Canada heroes
[19:12] The lowest moments of Marco in the past fortnight.
[19:36] Insight of an article about Espresso from the Food and Wine Magazine
Quotes:
"Cremainespressoenhances the taste of the coffee"."An espresso is not tea, it's a quick coffee drink.""If espresso is not sweet in your palate, you should determine the amount of sugar you put in it.""Drinking espresso IS about THE crema".Resource links:
Why Coffee Experts Think Your Should Scrape The Crema Off Your Espresso
Jenny Arena's Blog: Fables & Focaccia
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Tue, 01 Mar 2022 - 29min - 123 - Rebrand of our Podcast!
Welcome to: THIS PODCAST IS DELICIOUS!
Same Hosts: Ali Hassan & Marco Timpano
Same Content: We talk food and Drink with a comedic spin
New Name: (formerly Eat & Drink)
We have rebranded our podcast with a new name and are excited to be back.
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Tue, 01 Mar 2022 - 2min - 122 - Mini: Yay or Nay Part II
This time on Yay or Nay, Marco presents Ali with 5 new kitchen gadgets and we will hear what Ali has to say about things like the Electric Breakfast Sandwich maker.
Catch Ali's new podcast: Doctor vs. Comedian
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Thu, 29 Apr 2021 - 22min - 121 - Mini: Yay or Nay part I
Ali pitches Marco 5 new food products and sees what his reaction is to things like Incense scented Grill Cheese.
Check out Ali's latest podcast: Doctor vs. Comedian
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Thu, 15 Apr 2021 - 34min - 120 - 78. Sambuca Episode
Thanks to our listener Laurel, today's episode is all about Sambuca! The liquorice tasting liqueur can be used not just to set your friends on fire.
Here are Marco's Top Picks for Sambuca brands:
- Molinari Sambuca ExtraLuxardo Sambuca Dei CesariBorghetti Sambuca Oro
And here is a Sweet treat to make with your Sambuca:
INGREDIENTS
•1 cup water
•1/2 cup sugar
•3 tablespoons fresh lemon juice
•1 vanilla bean, split lengthwise
•1/4 cup plus 2 tablespoons Sambuca
•2 pound strawberries, trimmed, then halved or quartered if large
PREPARATION
Bring water, sugar, and lemon juice to a boil in a saucepan. Scrape seeds from vanilla bean into saucepan you can add the pod too if you like. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.
NowTransfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.
Then you use that over ice-cream.
Pound cake or however you like your strawberries.
MUSSELS WITH SAMBUCA!
If you're a fan of Mussels, here is a really great way to elevate them past the classic white wine and beer-based lighter sauces. AND DONT FORGET TO PICK UP A BAGUETTE!
Ingredients:
2 tbsp Olive Oil
1 cup sliced leeks (white and pale green parts only)
3-4 cloves garlic, minced finely
1/2 tsp red chili flakes
2 pounds mussels, scrubbed and debearded
2 ounces Sambuca
1 cup dry white wine or lager beer
Salt and pepper to taste
3 tablespoons chopped fresh Coriander, basil or parsley
Optional:
1/4 cup cherry tomatoes
1/4 cup diced red bell pepper
1/4 cup julienned carrots
1/2 cup whipping cream or coconut milk
Directions:
Turn the heat to medium high under a wide or heavy-bottomed pot that has a fitting lidAdd the olive oil and saute the leeks, garlic and chilli flakes for 4-5 minutes, stirring occasionallyStir in the mussels and toss with the hot oil.Add the sambuca, scraping any flavoring from the base of the pot, followed by the white wine or beer, and cream if usingAdd in cherry tomatoes, if usingCover and steam the mussels until they open, 3 to 4 minutes. Season with salt and pepper to taste, garnish with herb and other vegetables, if usingRemove from heat and serve immediately with some high quality fresh bread!Hosted on Acast. See acast.com/privacy for more information.
Thu, 08 Apr 2021 - 30min - 119 - Mini: We are back and talking Tucci
Well we are back from our brief hiatus and we are going to be chatting about what we were up to during the break as well as the phenomenon known as Stanley Tucci: Searching for Italy.
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Follow us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
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Thu, 01 Apr 2021 - 25min - 118 - 77. Sazerac & Fenugreek
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali celebrate all things Honey!
Join us on February 20th on the Virtual cooking class:Relish Cooking Studio
Today's episode Marco makes the drink of New Orleans The Sazerac and thanks to one of our listeners Ali talks Fenugreek!
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Thu, 11 Feb 2021 - 43min - 117 - Mini 40: Food Journaling
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
On today's podcast episode we discuss Food Journaling.
What value is in it? How have Marco and Ali faired in the world of the Food Journal?
Follow us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
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Thu, 04 Feb 2021 - 23min - 116 - Wine Part 2 with special guest: Loreto Grimaldi
In this episode: Ali & Marco welcome back Loreto Grimaldi
Our wine expert Loreto is back, and he informs us on how Covid is effecting the wine industry, gives us a history lesson with the "buchetto del vino"and then he picks his 5 Essential Wines to have in your home. Marco get's schooled on his regions of Italy and Ali and Loreto commiserate on being dry for January.
- Vista Mare by GajaBlack to white by ZymeJackass Hill by MartinelliMontepulciano d'Abruzzo by ZaccagniniFranciacorta
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
If you liked this episode: Rate, Review & Subscribe and tell your friends.
If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!
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Thu, 28 Jan 2021 - 51min - 115 - 76. The Honey Episode
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali celebrate all things Honey!
Join us on February 20th on the Virtual cooking class:Relish Cooking Studio
Bee's Knees Cocktail:
Ingredients:
2 oz Gin1 oz. Lemon juice1/2 to 3/4 oz honey syrupGarnish: Lemon twist.Directions:
Add Gin, Lemon juice & Honey Syrup into a shaker.Shake the Beejezuz out of it.Strain into a cocktail glass (coupe or martini will do).Add Lemon twist as a lovely garnish sit back, knees up and slam that perfect cocktail back.HONEY CHIPOTLE TURKEY MEATBALLS - inspired by the Queen herself (Martha Stewart)
1 1/2 pounds ground turkey
1/2 onion, diced finely
4 garlic cloves, minced and then smashed
1/2 teaspoon fine salt
1 tablespoon fresh thyme
1 tsp cumin seeds
1/2 tsp crushed coriander seeds
Fresh cilantro - 3 tbsp of minced stems, saving leaves for garnish
2 1/2 tablespoons honey
2 - 3 tablespoons chopped chipotle chiles in adobo sauce, depending on your tolerance for heat
2 teaspoons apple cider vinegar
1 tablespoon extra-virgin olive oil
Preheat oven to 375 degrees. In a medium bowl, mix together turkey, onion, garlic, salt, spices and herbs. Combine but do not overmix. Form into 16 meatballs. In a small bowl, stir together honey, chiles, and vinegar.In a large ovenproof skillet, heat olive oil over medium. Add meatballs and cook until browned on all sides, 10 to 12 minutes. Transfer skillet to oven and bake 5 minutes. Remove from oven, pour honey mixture over meatballs, and swirl skillet to coat; bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.These meatballs are now ready to join their soulmate: your mouth. However, they can be accompanied by a 3rd wheel like roasted potatoes, roasted vegetables, mashed potatoes, mashed turnips, rice pilaf...or stuffed into a submarine-style bun as a sandwich. THE WORLD IS YOURS!
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Thu, 21 Jan 2021 - 46min - 114 - Mini 39: Leftovers
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
On today's podcast episode we discuss Leftovers. Seems like the perfect podcast episode after the holidays. What's in your fridge? What can you turn it into? Listen and find out.
Follow us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
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Thu, 07 Jan 2021 - 28min - 113 - 75. New Year's Eve Episode
HAPPY NEW YEAR!
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali celebrate the inelegance of New Year's Eve with a How to open Champagne guide and a How to get every morsel out of your Lobster! You don't want to miss this episode!
CHAMPAGNE RULES
Opening a bottle of champagne is not meant to look elegant it should look like you are wrestling a shark.
- It’s not elegantYou need to be in controlBlock out the world — it’s you and the shark.Don’t be afraid.
HOW TO OPEN a bottle of champagne.
- Make Sure the Bottle Is Chilled —Have a glass nearby.Remove the foil don’t be dainty about this.6 half turns to remove the cage. (many say keep the cage on the cork and then ) Once the cage is off all bets are off.Do not point the thing at people or at your chandellerKeep pressure on the cork to keep it from popping out prematurely. …Keep your thumb on the top and make a fist around the bottle.Keep it at a 45 degree angleTwist the bottle—not the cork.Your goal is a Gentle hiss or whoosh, not a pop.Pour slowly and return to each glass.
Here are a few cocktails for those of us who don't love Champagne but want to add some Sparkle to our Festivities or lack of them this year:
Amaretto Fizz
1.5 oz Amaretto
2 oz orange juice
add your sparkling wine
strips orange zest
Directions
Simply Mix your Amaretto, orange juice and sparkling wine. Add a strip orange zest to each glass, and start drinking. Easy Peasy no lemon squeeze in this one.
Clementine Martini
Be warned this recipe is for 2 people and may not fit in your standard champagne flute!
•juice some clementines I'd say one per drink
•4 oz vodka
•4 oz Cointreau
•4 oz Cava or Champagne or Prosecco, well chilled
Add these things together in a glass, make sure to slowly add your sparkling wine in last. Don't shake, give it a stir and there you go.
SILVER FIZZ COCKTAIL
Makes 2 drinks also
Think of the Paloma when you are making this one.
1 pink grapefruit juice
2 oz vodka
1 serving Prosecco,
Remove 2 strips of zest from the grapefruit; juice the grapefruit (you should have about 4 ounces juice). Divide the vodka and grapefruit juice between 2 champagne flutes. Top off with prosecco. Garnish with the zest.
Red wine Champagne
Any fruit, mandarin,
Berries work nice here too
Red table wine (CHILLED if possible) it can be what is left in the bottle from a previous nights drink.
some sparkling water or seltzer, chilled
Add half oz of grandmarnier, triple sec or cointreau
Fill the bottom of large wine glasses with a mixture of the fruit. Pour wine in to cover and let stand 10 minutes. Top glasses with seltzer when you are ready to serve. Technically this is more of a New Year's Sangria but call it what you like.
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Thu, 31 Dec 2020 - 53min - 112 - Mini 38. Festive Cocktail
So this is my version of Molly Yeh's recipe:
If you feel like splurging get yourself a blood orange. If not I think orange juice with a splash of cherry juice or pomegranate juice for colour.
5 oz (or 2 oz) of Amaretto1 oz of Lemon juice1 oz of Blood orangeAdd it to an ice cubes to a shaker and add these ingredients and shake it like you mean business.
Add some cherries and a little bit of the blood orange peel and enjoy!!
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Thu, 17 Dec 2020 - 25min - 111 - 74. Mistletoe Manhattan & Festive Lamb
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali celebrate KVAS cherries!!! In a Mistletoe Manhattan and Ali convinces Marco that this year Lamb is the way to go for the Holidays.
Check out: KVAS Food and Beverage Co.
MISTLETOE MANHATTAN
When you have great cherries, and it's the holidays, how do you celebrate both? With this spectacular drink that packs a wallop. Fill your shaker with ice and drop in the following:
2 ounces whiskey
½ ounce cherry juice from the jar you -- we recommend KVAS Black Pepper Cherries if you can get em.
½ ounce cranberry juice
½ ounce sweet vermouth
2 dashes angostura bitters
KVAS Black Pepper Cherries, for garnish
A sprig of rosemary, for garnish
1. In a shaker cup filled with ice, combined the whiskey, cherry juice, cranberry juice, vermouth and bitters. Shake lightly or stir a few times until combined.
2. Pour in a chilled glass and garnish with a cherry and rosemary. This cocktail gives the option to have it up or on the rocks.
ROAST MEXICAN-INSPIRED LAMB
This is not your medium or medium-rare cooked lamb. Save that for when your snooty relatives and "foodies" can come over again. THIS is slow-roasted, fall off the bone, tender, juicy lamb....with an easy marinade and a sensational side sauce. You can sub the Mojo Verde (Green sauce) below for a Mojo Roja, a Salsa Verde, a Chimichurri or even a Mint & Coriander Chutney (EP 24 of Eat & Drink). Whatever your choice is, I hope you make this and enjoy your pants off!
LAMB - INGREDIENTS
2-3 pounds lamb leg or shoulder - with the bone in
3 tsp ground cumin - ideally ground from the seeds by you, by hand
1 tsp dried oregano
1 large sprig of rosemary, leaves stripped and minced
8-10 springs of thyme, leaves stripped and minced
3 large garlic cloves, minced and smashed into a paste
1 tsp of chili flakes
Sea salt
2-3 tbsp olive oil
MOJO VERDE - INGREDIENTS
2 cups chopped coriander, well-rinsed
1/2 cup fresh oregano leaves
4 garlic cloves
1 tsp cumin seeds
Juice of 1 lemon
1/2 teaspoon salt
1/3 cup good quality olive oil
DIRECTIONS:
- Make a marinade with all the ingredients except the lamb and salt Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.Preheat oven to 200°C. Place the lamb in a roasting pan and season with salt flakes. Add 1/2 cup of some liquid like stock or wine to the pan for moisture, and cover tightly with foil. Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.Take out the lamb and let rest for 7-8 minutes. During this time, in a small food processor or blender, blend all the ingredients for the mojo verde until it is relatively smooth and creamy.Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.Tomorrow, enjoy some outstanding leftover lamb sandwiches!
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Thu, 10 Dec 2020 - 37min - 110 - Mini 37: "Lean" into Comfort Food
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Marco and Ali discuss some healthier comfort foods to "lean" into during this pandemic
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Fri, 04 Dec 2020 - 23min - 109 - Mini 36: American Thanksgiving!
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Marco and Ali discuss American Thanksgiving!
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Thu, 26 Nov 2020 - 15min - 108 - 73. That Old Fashioned Pumpkin
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali celebrate November with an Old Fashioned and Pumpkin
King of the North Old Fashioned:
We got this great recipe from our friends Zac & Amy at KVAS:
- 3/4 oz. Kvas Northern Maple Old Fashioned Simple Syrup
- 1 1/2 oz. Rye or Bourbon Whisky
- Orange Zest
Method:
Add all ingredients to a rocks glass filled with ice or one large cube. Stir until chilled, sip and enjoy! You are now the King in the North (or at least you feel like one)! Marco says add some cherries and sit back and enjoy this drink as it warms you up on a chilly evening.
If you want this syrup go tokvasfbco.com
Ali's Pumpkin Recipe:
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Thu, 19 Nov 2020 - 43min - 107 - Mini 35: Desert Island
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Marco and Ali discuss 5 Things they would bring on a Desert Island.
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Thu, 12 Nov 2020 - 16min - 106 - Mini 34: Waiter? Waiter?
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Marco and Ali discuss if a waiter should say there name when they greet the table.
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Thu, 05 Nov 2020 - 18min - 105 - 71. The Squash Episode
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali celebrate their fickle fall friend, The Squash!
Pumpkin Pie Martini
The drink will hit you like a goblin searching for a home. It is a strong drink and a great alternative to the often maligned pumpkin pie. Drink this and eat Apple pie could be your fall solution. It is a pain in the ass to prepare but well worth it especially if you want to impress your guests.
Here is the real pain in the ass part but it does impress once executed: Smash up graham crackers, cinnamon, and sugar. Wet the rim of a glass with 1 oz. maple syrup, and dip it into your cinnamon, sugar, and cracker mixture.
Combine 2 oz. Deep Eddy Original Vodka,
1 oz. Dark rum,
1 oz. half-and-half,
1 oz of Maple Syrup **do not forget this like Marco did as it will be Very Squash-forward
2 tbsp. canned pumpkin puree,
¼ tsp. pumpkin pie spice,
and ¼ tsp. vanilla extract into your cocktail shaker, and shake for 30-45 seconds.
Pour and strain into your rimmed martini glass, and garnish with a little grated nutmeg and cinnamon stick.
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Thu, 22 Oct 2020 - 39min - 104 - 70. The Bloody Mary Episode
In this episode: Ali & Marco welcome Stephen Murphy
Stephen Murphy is the person behind The Murph's Famous Bloody Mary Mix we discuss this classic cocktail and what makes a great Mary vs. the Tinny acid mess we have in our lives.
Find it here: Murph's Famous Bloody Mary Mix
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
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Thu, 15 Oct 2020 - 40min - 103 - Mini 33: The Cranberry Bog
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Marco and Ali discuss Marco's recent trip to the cranberry bog. A simple tart and bitter North American fruit brings such joy to the bitter and tart Marco, that even Ali wants to visit cranberry.ca
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Thu, 08 Oct 2020 - 23min - 102 - 69. The Dirty Crusta Episode (of course what else would episode 69 be?)
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali enjoy a Crusta and they talk about Dirty Food Done Real Cheap.
Here we go our first Crusta and it tastes better then it sounds. Thanks to Zack and Amy for this awesome recipe. This is the type of recipe I can get behind as it is equal parts each item (thought I would use a full ounce.)
Ingredients:
- 3/4 oz. Kvas Ginger Wildflower Simple Syrup
- 3/4 oz. Peach Schnapps
- 3/4 oz. Vodka
- 3/4 oz. Lemon Juice
- Fresh Grated Cinnamon
Making the Crusta:
Rub the outer inch of champagne flute with the open half of a slice of lemon. Shake 1/2-cup white sugar out on a plate and roll the "orange-rubbed" part of the champagne flute in the sugar so that the sugar sticks to the glass.
Making the Cocktail:
Add all ingredients to a shaker Shake until chilled and strain cocktail into the narrow top of the flute.
Add one ice cube to each flute, and strain in cocktail. Take a fine-grader and grate a cinnamon stick over top of the cocktail.
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Thu, 01 Oct 2020 - 41min - 101 - 68. Chef Joshna Maharaj
In this episode: Ali & Marco welcome Chef Joshna Maharaj
Joshna is a chef, a recent author and an activist who has applied her focus to institutional food - how bad it is, but how good it can be! Get ready for a great chat!
Check out:
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
If you liked this episode: Rate, Review & Subscribe and tell your friends.
If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!
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Thu, 24 Sep 2020 - 1h 03min - 100 - 67. The Airedale & Mushrooms
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali hang on to summer as best they can through food and drink.
The Airedale
Thanks to KY Belk of Ophelia’s Electric Soapbox, Denver
Ingredients
2.5 oz (75 ml) Bourbon
3/4 oz (7.5 ml) Aperol
.05 tsp simple syrup
Garnish
Grapefruit zest
Type of glass
Rock
Preparation
- Combine ingredients in a mixing glass or a container of some sort with ice and mix for 10-15 seconds. Filter into the rock vessel over a large block of ice. You could also just pour it all into your rock glass and give it a good swirl. Add your zest or rind.
WILD MUSHROOM PASTA
2 cups of wild mushrooms, loosely packed
1/2 package of spaghetti or linguine
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Thu, 10 Sep 2020 - 41min - 99 - 66. Tequila Sunrise & Peaches
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali hang on to summer as best they can through food and drink.
TEQUILA SUNRISE:
If you are a fan of The Rolling Stones or The Eagles, then you best try this classic cocktail.
- In a highball glass filled with ice cubes the more cubes the better.Pour the tequila and orange juice.You decide if you want to stir it, technically this drink doesn't need anything stirred.Slowly pour the grenadine in, the grenadine will gradually sink and mix with the other ingredients, creating a lovely sunrise effect..Garnish with an orange slice and cherry, we soaked ours in Amaretto because it's summer and why the hell not!
PEACHES!
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Thu, 27 Aug 2020 - 37min - 98 - Mini 32: The Egg Episode
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Marco and Ali discuss the EGG and how to prepare and more importantly how not to prepare an egg.
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Mon, 24 Aug 2020 - 32min - 97 - Mini 31: Marco Goes to a Restaurant
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Marco goes to his first restaurant since the pandemic started. Here if it rates well or badly.
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Thu, 20 Aug 2020 - 27min - 96 - Mini 30: Tuna
On today's episode we dive into the Tuna Sandwich.
Listen to Marco and Ali debate and discuss what goes in and what goes under this classic.
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Thu, 06 Aug 2020 - 15min - 95 - 65. Italian Ice Tea & Olives
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco deals with his bad day, Ali goes to the jar in the fridge.
ITALIAN ICE TEA:
Had a Bad day? Want something easy to make. Something to take off the edge? It doesn't get more simple than this.
- Fill a glass with ice, the more ice the better it is after all called Iced Tea.Add 2 oz of Sweet Vermouth.Add 4-5 oz of Gingerale, you can probably just fill the glass and that will be the right amount.Stir.If you want to get fancy add a lemon to the rim.Enjoy the perfect travellers cocktail and let this drink take your troubles away
CHICKEN THIGHS w/OLIVES & LEMON
Looking at a fridge full of various olive jars that you keep shoving your fingers in? There's much much more that you can do with those olives - like this recipe here! And if you're still relying on chicken breast as your go-to, you might be missing out on a little thing called LIVING. Chicken thighs are juicier and the skin-on, bone-in are best for flavour.
INGREDIENTS
8 chicken thighs, skin-on and bone-in Salt and pepper1 tsp red pepper flakes1 tbsp olive oil 6 garlic cloves, minced1 tbsp chopped rosemary1 tbsp chopped thyme leaves1 tbsp chopped oregano2 lemons, cut in wedges (Meyer lemons if you can)1 cup flavorful olives with pits, a mixture of black and green, about 1 pound1 cup chicken broth3 tbsp chopped parsley- Rinse chicken thighs and pat dry with paper towels. Season well with salt and pepper and chili flakes and set asideHeat oven to 425 degrees FHeat a wide cast iron pan on medium heat. Coat pan with tbsp of olive oil and add chicken thighs to hot pan, in one layer, skin side down. Once skin starts to crisp, flip the and sprinkle with more salt, pepper, garlic, herbs and rub this seasoning into thighs. Tuck lemon wedges into the chicken and place pan in the oven for 15 minutes, covered with a tray.Remove tray and add olives, scattered over chicken. At this point, you can add stock as well, re-cover tightly and bake for 30 minutes, until meat is tender and cooked through. Arrange thighs, lemons and olives on a platter. Keep warm. Pour pan juices into a saucepan and quickly skim fat from surface. Over high heat, simmer rapidly until reduced by half. Spoon juices over chicken, sprinkle with parsley and serve.
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Thu, 30 Jul 2020 - 45min - 94 - 64. Screwdriver & Home Made Veggie Burger
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco is alfresco making a simple, classic and fantastic cocktail and Ali tries to figure out what to call his wonderful burger creation.
MUDDLED SCREWDRIVER:
Alex Guarnaschelli is a host and judge on several Food Network programmes and she's pretty great. We wanted to test her version of this simple cocktail. Did she build a better mousetrap? Listen and you'll hear.
1 orange, washed and cut into 1/4-inch thick rounds
0.5 oz of lemon,
Pinch kosher salt
2 oz ounces chilled vodka
5 cups chilled orange juice
1 cup crushed ice
Here we go, if you are like Marco you are going to spill and get sticky orange juice all over the place.
- Put the orange slices into a container of some sort, cocktail shaker if you got one.Add he lemon juice and the pinch of salt. Use a muddler to "bruise" the orange slices so that the oil in the peels emerges and the pulp from the orange mixes with the lemon juice. Add the vodka and continue to stir. (this a no shake cocktail)Add the orange juice and combine well.
Enjoy the perfect travellers cocktail.
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Fri, 24 Jul 2020 - 34min - 93 - Mini 29: Culinary Heroes
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Ali and Marco discuss their culinary heroes.
Reach us at: podcasteatdrink@gmail.com
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Mon, 20 Jul 2020 - 16min - 92 - Mini 28: To Foie or Not to Gras
So this might be another one of our controversial episodes, so Trigger warning in effect.
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Ali and Marco discuss a listener email regarding Marco's comment on Goose Liver.
Reach us at: podcasteatdrink@gmail.com
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Thu, 16 Jul 2020 - 15min - 91 - 63. We talk Syrups with Special Guest: Zac Kvas
In this episode: Ali & Marco welcome Zac Kvas from KVAS FINE BEVERAGE COMPANY
There is a lot to be said about syrups for your cocktails, but there really is no finer syrups then the ones from KVAS. ** Also we get a scoop on what is coming from KVASfbco in the not to distant future.
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
If you liked this episode: Rate, Review & Subscribe and tell your friends.
If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!
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Mon, 13 Jul 2020 - 49min - 90 - Mini Ep. 27 : Ten of the world's most controversial foods PART II
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Ali and Marco discuss the Guardian Article: To eat or not to eat: 10 of the world's most controversial foods.
This is part 2 of a two-parter. Enjoy!
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
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Thu, 09 Jul 2020 - 28min - 89 - 62. Mango Mojito & Collard Greens
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: MANGO MOJITO & COLLARD GREENS
Mango Mojito
4 tablespoons of Mango Purée. You can use mango purée juice from the store or if you feel the desire to blend some mango flesh into a blender and make your own purèe more power to you, it will only make this cocktail better!
2 oz Mango Purèejuice of one limemint leaves (to your liking)2 oz of light rumsoda watersugar 2 teaspoons or more to your liking.ice cubesIn a shaker (no ice at this point), mint, lime juice, sugar and muddle until your mint falls to pieces like a Patsy Cline hit. Then add to the strainer, ice, rum, mango purèe, and shake that business up. Over a glass of ice, strain the contents into the glass, top with soda water. Garnish with a skewer of mango chunks. Sit back and enjoy!
COLLARD GREENS
Robust, flavourful, insanely healthy...and large enough to fan yourself with in the summer.....enjoy some collard greens as soon as you can!
Ingredients:
4-6 large leaves of collard greens, ribs removed, washed and chopped
2 tbsp ghee or oil
I can (2 cups) black-eyed peas (or large smoked ham hock)
1 can (2 cups) of cherry tomatoes
1 medium onion, finely chopped
4-5 gloves of garlic, smashed and minced
1/2 tsp crushed red chili flakes
1 tsp paprika
1 tsp cumin
1 tsp sugar or honey
2 tsp apple cider vinegar
Salt to taste
Add ghee to a heavy-bottomed pot over medium heatAdd onions and brown; add garlic, crushed chili flakes, paprika, cumin and salt and sauté for 2 minutes, stirring frequentlyAdd can cherry tomatoes, lower head to medium-low, cover and let cook for 10-12 minutesAdd rinsed beans, cook for another 10 minutes, adding liquid as needed.Add salt, sugar, apple cider vinegar and chopped collard greens, and cook until the green reach the softness you're looking for!Serve over rice immediately, or the next day "smushed" onto some fresh, crusty bread. Eat well and good smushing to you!
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Thu, 02 Jul 2020 - 34min - 88 - Mini Ep. 26: Reccos and Rants
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Ali and Marco discuss a couple of reccos and a rant or two.
Reach us at: podcasteatdrink@gmail.com
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Mon, 29 Jun 2020 - 10min - 87 - Mini Ep. 25 : Ten of the world's most controversial foods
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.
Ali and Marco discuss the Guardian Article: To eat or not to eat: 10 of the world's most controversial foods.
This is part 1 of a two-parter. Enjoy!
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
Hosted on Acast. See acast.com/privacy for more information.
Thu, 25 Jun 2020 - 27min - 86 - 61. The Wine Episode with Special Guest: Loreto Grimaldi
In this episode: Ali & Marco welcome Loreto Grimaldi
Marco's oldest friend happens to also be incredibly knowledgable when it comes to wine. He is also the resource Marco turns to when he has a wine question. On this episode they talk about the 10 wines you should be trying.
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
If you liked this episode: Rate, Review & Subscribe and tell your friends.
If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!
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Mon, 15 Jun 2020 - 1h 01min - 85 - 60. Elderflower Spike & Ramps
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: ELDERFLOWER SPIKE & RAMPS
Elderflower Spike
Look no one wants to step on a rusty nail or a rusty spike and rush to get a tetanus shot. However, should you need to sit back and dress your wounds. I recommend making this version of a version of the classic Rusty Nail.
In your shaker or stir glass, fill it with ice. You are going to stir your cocktail in here before you pour it in a glass of ice so whatever container that will fit the following will do.
2 oz of Canadian Whiskey (Bourbon or Scotch)1 oz of St. Germain (Elderflower liquor)2 dashes (I said dashes) of Angostura bittersOnce all these ingredients are in your stir container. Stir it, so that the ingredients get incorporated -- do not shake this business up, it's not that kinda drink.
Then use a strainer and pour your contents over ice in a old fashioned glass. Take 2 peels of a lemon and express them onto the surface of the drink. That means squeeze it so that the oils from the lemon peel end up on the surface of the glass.
RAMP PESTO
If you're lucky to get your hands on some Ramps - you can pickle them, cook them in a pasta...or make this terrific pesto that can be spread on bread, added to spaghetti squash or mixed into pasta. Recipe inspired by Sandor Katz, the fermentation king! https://www.wildfermentation.com. If you still feel like making an interesting flavourful pesto and can't get ramps, you can use garlic scapes - just omit the garlic from this recipe.
Ingredients
1 cup packed arugula leaves, roughly chopped1⁄2 cup packed cilantro leaves, roughly chopped1⁄2 cup packed flat-leaf parsley leaves, roughly chopped1⁄2 cup olive oil (and more if required)1⁄2 cup chopped ramps3 garlic cloves1⁄2 cup sunflower seeds2 tbsp. finely grated Parmigiano-Reggiano2 tbsp. fresh lime juice (and more as required)Kosher saltOptional: Add some jalapeños slivers or red chile flakes for some biteInstructions
In a food processor, combine all the ingredients and pulse until finely chopped. Test for salt. Store the pesto, covered with more olive oil, in the refrigerator for up to 2 weeks.
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Thu, 11 Jun 2020 - 42min - 84 - 59. Special Guest: Chef Adam Ryan
In this episode: Ali & Marco welcome Chef Adam Ryan
Chef Adam - a meat eater - is the head chef at The Coup, an established and well-loved vegetarian restaurant in Calgary.
We discuss his culinary roots in Ontario, his travels around the world and his yearning to constantly be challenging himself.
Check out Chef Adam:
https://www.menumag.ca/2019/09/11/one-on-one-with-chef-adam-ryan/
INSTAGRAM:
@adameatworld
@thecoupcalgary
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
If you liked this episode: Rate, Review & Subscribe and tell your friends.
If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!
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Sun, 07 Jun 2020 - 44min - 83 - 58. Whiskey Smash & Jalapeño
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: WHISKEY SMASH & JALAPEÑOS
Whiskey Smash
In 1887 this drink was all the rage, and once you've had it you'll understand why here is the current version of this well-balanced beverage:
Ingredients:
3 wedges Lemon 4 Mint leaves3/4 oz Simple syrup2 oz Bourbon (or Whiskey, Rum, Gin you name it)Garnish: MintDirections:
Muddle the lemon in a shaker, that just a fancy way to say smash the shit out of your lemons.Add the remaining ingredients and shake, I choose not to add ice in the shaker but you are welcome to do that.Double-strain and pour into a rocks glass filled with ice so that smashed beverage cools itself on the ice..Slap a mint sprig between your hands and use as garnish on this delightful summer smash.JALEPEÑO PEPPER CHUTNEY:
Slice a jalapeno in half, touch the inside with your (clean) pinky finger and touch it to your tongue. Does it burn? Then you should make this chutney! If it doesn't....its jalapeño poppers time!
Ingredients
3 jalapeños, roughly chopped1/2 small onion1 tbsp honey1/4 cup fresh lime juice1/2 tsp saltAdd all the ingredients in a food processor and puree! This chutney can be serve as an accompaniment to Kebabs or fried snacks, or added to eggs, stews and salsas! It'll keep for a few months....but why should it?? GET IN THERE!
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Thu, 04 Jun 2020 - 41min - 82 - Mini Ep. 24: Things you are doing wrong in your kitchen Part III
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco discuss an online article that claims: 15 things you are doing wrong in the kitchen.
This is part 3 in a 3 part series.
Reach us at: podcasteatdrink@gmail.com
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Sun, 31 May 2020 - 18min - 81 - 57. Caffe Shakerato & Limes
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: CAFFE SHAKERATO & LIMES
CAFFE SHAKERATO
It doesn't get easier then this. WOW your guests or your loved one(s) with a special Italian take on the iced coffee.
Grab your cocktail shaker or a jar with a lid and chuck some ice in there.Add 2 oz of espresso coffee (if you don't have espresso use a strong coffee of your choosing.Add 0.5 oz of simple syrup or just stir into your coffee when it hot some sugar (to taste) and let it melt and incorporate into your coffee.*Add a dash of booze of your choosing, if you choose to, at this point.SHAKE like an earthquake, ensuring that your shaker is really cold to the touch. Strain out the liquid. It should be frothy and then add ice if you choose and depending on your vessel. Traditionally it is served in a martini glass so ice might not be the right fit. Sit back and relax as if you are on the Amalfi coast.CHUNKY LIME-PEPPER HOT SAUCE:
What do you do when life gives you lime? Make a DAMN spicy chunky pepper sauce!
Ingredients:
5-10 Scotch Bonnet Peppers, washed well and sliced (or diced, depending on how much you want to consume in a sitting)
3 garlic cloves, minced or sliced
3 limes, plunged into boiling water for 1 minute and cut up into small chunks
Juice of 3-4 limes
1 tsp salt
Add all the ingredients to a well-washed (ideally, sterilized) jarMix well and refrigerate. Do not consume for 2-3 weeks, opening to turn ingredients only every few days.NOTE: I don't have any exact science behind this, but every Trini seems to suggest that you put your pepper sauce out in the hot sun each day, and back in the fridge at night. Apparently when it goes right in the fridge it mellows out. This might not be a bad thing, depending on how crazy your peppers are!Eat this chunky pepper sauce as a condiment with any meat or vegetable dish, or as Marco suggested....put a little bit right on your summer burger!
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Thu, 28 May 2020 - 36min - 80 - Mini Ep. 23: Things you are doing wrong in your kitchen Part II
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco discuss an online article that claims: 15 things you are doing wrong in the kitchen.
This is part 2 in a 3 part series.
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
Hosted on Acast. See acast.com/privacy for more information.
Sun, 24 May 2020 - 20min - 79 - 56. French 75 & Black Eyed Peas
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode:FRENCH 75 & BLACK EYED PEAS (or Bean)
French 75:
This drink takes us back to World War I and it was named after the French 75-millimeter light field gun . So it does have some military grade strength to it.
2 oz Champagne,3/4 oz Lemon juice,1 oz Gin,3/4 oz Simple syrupCombine gin, syrup, and lemon juice in a cocktail shaker filled with ice (unless specified always filled with Ice, unless you are Ali and need this specific instruction). Shake vigorously as if you are using French 75-millimeter light field gun and the rat-tat-tat is making you shake your drink. Then strain into a champagne glass or flute using a Hawthorne strainer if you have or a pair of panty hose like they did in the war. Top up with Champagne should be about 2 oz. Stir gently and enjoy with that joie to vivre that only the French could exude in their cocktails during the war.
Black Eyed Peas
Don’t sleep on the Black-Eyed Pea! Here’s a great recipe that you can eat as a main, a side, or as a “beans on toast” thing!
INGREDIENTS:
2 cups black eyed peas, soaked overnight2 tbsp olive oil1 small onion, minced3 gloves garlic, minced and smashed1 tsp cumin seeds, lightly crushed1/2 tsp turmeric1/2 tsp chili flakes1 small tomato, diced1 tbsp tomato pastejuice from 1 limesalt, to taste2 cups loosely packed Swiss chard, kale or spinach - roughly choppedMETHOD:
add olive oil to a heavy bottomed pan over medium heat. Add onions and garlic, fry until golden and softenedadd all dry spices and fry for 3-5 minutes, stirring every minute; add tomatoes, tomato paste, lime juice and salt; stir, cover and cook for 5 min.Drain black eyes peas and add to spiced tomato mixture. Turn heat to medium-low, add a 1/2 cup of water and cook for 30 minutes or until beans are nice and soft. Add greens and cook for another few minutes.Serve with rice, tortillas, roti or your favourite fresh bread!
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Thu, 21 May 2020 - 33min - 78 - Mini Ep. 22: Things you are doing wrong in the kitchen Part I
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco discuss an online article that claims: 15 things you are doing wrong in the kitchen.
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
Hosted on Acast. See acast.com/privacy for more information.
Sun, 17 May 2020 - 22min - 77 - 55. Whiskey Sour & Vegetable Mille Feuille
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: Whiskey Sour & Vegetable Mille Feuille and Ali's Disciple of Terror Amanda Barker does more damage in the What's in Marco's Mouth segment.
Whiskey Sour:
If you don't want to suffer from scurvy, we strongly recommend you make yourself a cup of this good cheer.
Ingredients
1.5 oz Bulleit Bourbon
3/4 oz lemon juice
3/4 oz simple syrup
Orange slice
Maraschino cherry
Instructions
Add bourbon, lemon juice, and sugar to cocktail shaker filled with ice. Shake that goodness up strain into rocks glass, mason jar or a pirate skull. Garnish with orange slice and maraschino cherry.
Mille Feuille
It's basically Vegetable Jenga
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Thu, 14 May 2020 - 37min - 76 - 54. Cookbook Author: Donna-Marie Pye
In this episode: Ali & Marco welcome Donna-Marie Pye
They discuss a multitude of topics from her cookbooks, her cooking school and the powerhouse the slow cooker.
Check out:
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
If you liked this episode: Rate, Review & Subscribe and tell your friends.
If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!
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Mon, 11 May 2020 - 42min - 75 - 53. Quarantini & Alfalfa
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Check out Mario Cantone. & Jerry Dixon in the Benefit Concert Series: www.covidbenefitconcert.com
This weeks episode: QUARANTINI & ALFALFA
Quarantini:
Look - this can be what you want it to be, just get your base (Vodka or Gin) add lemon juice and anything you think is gonna add subtle flavour and shake that up and enjoy.
2 oz of Limoncello
1 oz Vodka or Gim
.05 oz triple sec
.05 oz lemon juice
.05 simple syrup
over ice, shake pour and enjoy!
Alfalfa Sprouts
In our desperation to get that summer feeling back in our bones....Alfalfa (or Lucerne, as it’s called outside North AmErica) goes a LONG way to making things feel a little warmer and lighter! Never you mind that it is used in feed for livestock! Hey....WE’RE LIVESTOCK TOO!
It’s a great addition to any sandwich, any salad and even just over an avocado, with some fresh lemon juice and olive oil. Go to town with this stuff because it’s also insanely healthy!
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Thu, 07 May 2020 - 42min - 74 - Mini Ep. 21: Flour power
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences and this time Marco talks about Flour and Ali shares his experiences in Barrie
Reach us at: podcasteatdrink@gmail.com
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Mon, 04 May 2020 - 17min - 73 - 52. Cucumber Elderflower Gimlet & Dill
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: CUCUMBER ELDERFLOWER GIMLET & DILL
Cucumber Elderflower Gimlet
A Gimlet is a beautiful thing, it's a cocktail typically made of 2 parts gin and 1 part lime juice. A 1928 description of the drink was: gin, and a spot of lime. The glorious thing about the gimlet is it was made to be modified or amplified if you will, and here is a great example.
Here is what you will need:
1 ½ ounces of Gin, sub in Vodka if you don't have or like Gin.1 ounce St. Germain liqueur1 ounce lime juiceA 2 inch piece of peeled cucumber, quarter lengthwise then slice those quarters into ¼″ thick pieces.If you want to add some "bellezza" to your coupe or martini glass a thinly sliced cucumber round for garnish is not a bad idea.Directions
- Fill a cocktail shaker with ice and cucumber pieces.Add Gin, St. Germain and lime juice.Shake your Shaker until it feels a bit frosty on the outside, you will bruise the shit out of your cucumber and that is what we want here.Strain the cocktail into your vessel, and the if you wish garnish with a slice of cucumber.Enjoy it like you've been married to the love of your life for 10 years like I have!
DILL
OH DILL...how we sing thy praises. Over beans, over potatoes, over beets, over tomatoes, in your tzatziki, on a filet of oily fish, stuff inside a whole fish, as a garnish, as a primary flavour....IT'S ALL GOOD!
Ingredients:
2 cups of french green beans, steamed and still crisp1/2 cup of sweet corn1/2 cup of cherry tomatoes, halved1 large bulb of garlic, mashed2 tbsp of olive oil2 tbsp fresh lemon juice1/4 cup of loosely packed dill, choppedCoarse salt, to tasteMix all these ingredients together in a bowl, let sit for a half hour and serve as a terrific accompaniment to brunch or dinner.
So don't Dilly Dally...and don't fear the amount of dill in a BUNCH - take it as a challenge and get it in ya! Also...the health benefits are NUMEROUS!
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Thu, 30 Apr 2020 - 37min - 72 - 51. Cremina & Pupusas
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: CREMINA & PUPUSAS
Cremina (coffee creamed sugar)
This will only work with espresso, you can try with other coffees and good luck to you. It's easy to make difficult to describe. Take the time to make this for yourself and enjoy life.
Directions
Put your moka on the stove and the second espresso starts to come up, pull it off the stovetop.
In a bowl put 10 teaspoons sugar in a small bowl.
Remember as soon as the coffee starts to rise, remove the moka fand pour the first drops of coffee (which are the creamiest and have the most intense flavor) in the bowl with the sugar.
Put the moka back on the stove over low heat. Use circular movements to mix the sugar and espresso with a teaspoon until a sufficiently thick cream forms. The more you stir it the creamer it will get. Remember in this case "creamed" means fully stirred like "creamed butter" no cream goes into the Cremona.
BLACK BEAN PUPUSAS!
You can fill them with ground beef, carnitas, pastor, refried beans, cheese, chicharonnes.....there are many possibilities. In this version took one delicious ingredient and focused on that!
FOR THE BLACK BEANS FILLING
1 can black beans (or 1 1/2 cups dried beans, soaked overnight)2 tbsp oil1/4 red onion, minced fine5 garlic cloves, smashed1 ripe tomato, diced1 tbsp tomato paste1 tsp cumin, ground1 tsp paprika 1/2 tsp chili flakes1/2 cinnamon stick 3 tbsp (or to taste) canned chipotle peppers in Adobo Sauce, chopped fine- heat the oil over medium heat, in a heavy bottomed potadd onion and garlic and sauté for 3-5 minutesadd the dry spices, tomatoes, paste and chipotle pepper Cover and cook for 20-30 minutes, periodically adding water or stock to make sure it doesnt get dryUsing a hand blender or spatula, mash 2/3 of the beans. Let cool before handling
FOR THE PUPUSAS (CORN CAKES):
2 cups Masa Harina (white or yellow corn flour) or Instant Masa - which I used1 3/4 cups warm-ish waterpinch of salt- Add Masa and salt to a large mixing bowl. Slowly add water, mixing the dough with your hand. The masa needs to be the consistency of playdough. If it’s too dry, add more water, tbsp by tbspScoop the dough into large, golf-ball-size portions. Cover them with a damp cloth as you go or they will dry out.Using your palms, pat the balls into a disc, about 4 inches in diameter.Scoop a half tablespoon (too much generosity here would be a mistake!) of the beans into the center of the dough circleGently pinch the edges of the dough up and around the filling, finally pinching it closed into a ball. Pat the dough between your palms to form it into a disc again. Here's a great video demo if you feel you need one: https://youtu.be/kFkFDaFSx7QHeat a large skillet or flattop. Coat with a little oil or ghee. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. When the edges are set and the bottom is golden brown, they are ready to be flipped.
Enjoy with a side of curtido (Salvadorian coleslaw) and salsa!
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Sun, 26 Apr 2020 - 41min - 71 - Mini Ep. 20: To drink, or not to drink
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences shopping. Marco learns how to make and say Kombucha.
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
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Thu, 23 Apr 2020 - 17min - 70 - 50. Pai Mei Cocktail & Kidney Beans
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: PAI MEI COCKTAIL & KIDNEY BEANS
This cocktail could kill a lot of Bills and it was named after the Kung Fu master from the movie:
Ingredients:
- 1 oz. Kvas Lavender Jasmine Simple Syrup2 1/2 oz. Vodka1/4 oz. Cointreau1/4 oz. Lemon Juice1 Egg White
Method:
- Chill a coupe glassAdd all ingredients + ice to a shaker. Shake until chilledStrain out cocktail and discard ice. Pour cocktail back in shaker and shake without ice. Double strain cocktail using Hawthorne strainer and fine-mesh strainer into chilled coupe. Garnish with lavender and saffron
Drink that frothy delight and kick somebody in the face! If you want to find out where to get this syrup go to: KVAS Fine Beverage Co.
KIDNEY BEANS
The Kidney Bean – once ugly, mealy and overrated – has now proven me a fool and shown me it’s true flavour and versatility! SO, IT’S A RECIPE TWO-FER TODAY! We got Cauliflower and Kidney Bean TacosAND Rice, Kidney Bean and Corn Pilaf(a sexy “Rice & Beans”). Look for the photos on our Instagram page: @podcasteatdrink
Rice, Kidney Bean and Corn Pilaf
2 notes: if you can make this in a cast iron pan, you won’t regret it. And I’m suggesting brown rice because it is tough enough to withstand being tossed with the beans; white rice would fall apart.
Ingredients:
1 ½ cups brown rice
Olive oil
1 small can kidney beans, rinsed well
1 medium-sized onion, diced
5-7 cloves of garlic, minced and smashed
Fresh thyme
1 tsp cumin seeds
½ tsp chili flakes (red or arbol or pasilla – whatever you have)
½ tsp dried oregano (optional)
¾ cup, frozen sweet corn
Fresh kale or swiss chard, torn small
Salt, to taste
Hot sauce, to taste
Fresh flat-leaf parsley or cilantro, rinsed well and chopped
Fresh tomatoes, for garnish
- Make the brown rice, according to instructionsWhile the rice cooks, add 2 tbsp olive oil to pan over medium heat and fry onion until it softensAdd garlic, thyme and all dry spices and sauté over medium heat for 5-7 minutes (add more olive oil if you think you need it)Add corn and greens, fry for another 3-4 minutes or until greens are softenedAdd salt and hot sauce, mix wellAdd brown rice (either just cooked or leftover room temperature rice), toss well in panGarnish with herbs and fresh, ripe tomatoes and serve!
Cauliflower and Kidney Bean Tacos
For the FILLING:
1/2 Cauliflower, cut into small bite-sized pieces
1 cup of red kidney beans
2 tsp olive oil
5 garlic cloves
1 tsp garlic powder
1 tsp cumin seeds
1 tsp ground cumin
1 tbsp paprika
1/2 tsp red chili flakes
1/2 large tomato, diced small
1 tsp salt
Fresh lime juice
- add olive oil to a large frying pan, set over medium heat
- add cauliflower pieces, fry for one minute, then add all dried spices and stir to coat
- fry for 5 minutes, turning every minutes, then add all remaining ingredients.
- fry over medium heat until cauliflower is slightly softened, but make sure it still has a crunch.
For the COLESLAW:
1/3 of a small Cabbage - red or green - sliced very thin
1/2 tsp salt
1 tsp brown sugar
1 tbsp apple cider vinegar
- mix all ingredients except coleslaw until the salt and sugar have dissolved. Add cabbage, stir and set aside for 30 min
For the GARNISH:
7-10 radishes, julienned
Fresh cilantro
fresh lime juice
- mix all these together for a terrific garnish on the tacos
SALSA:
Green salsa - tomatillo - works best here
SPREAD:
Any hummus or homemade guacamole
TORTILLAS:
Soft corn tortillas work best here.
Instructions:
- Warm tortillas on a griddle or hot plate (*critical step or your tacos will definitely suck); place them in a covered container with a square of paper towel on the bottomPlace warmed tortilla in a plate. Spread 1 tsp of hummus or guacamole down the middlePlace Cauliflower & Bean mixture on the spreadTop with Coleslaw, then Radish, and then Tomatillo Salsa
IMPORTANT: Make them one at a time, as you eat them. If they sit for a few minutes they will get soggy. This is FAST food!
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Thu, 16 Apr 2020 - 40min - 69 - Mini Ep. 19: Grocery shopping during a pandemic
Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes. Take a stroll with Marco and Ali as they talk about their pandemic experiences shopping. Marco learns how to make and say Kombucha.
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
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Thu, 09 Apr 2020 - 20min - 68 - 49. Witches Daiquiri & Okra
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: WITCHES DAIQUIRI & OKRA
WITCHES DAIQUIRI
The key to this drink is Strega, the liquor is named witch and makes everything ever so delightfully spooky.
Pour the following into a shaker filled with ice.
1 oz Rum (we used light rum so we could keep the colour of this drink light and bright).
2/3 oz Strega
1/3 oz Orgeat
1/2 oz Lemon Juice
1/2 oz Orange Juice
Shake it and curse your enemies.
If you have a fine strainer use it to strain the drink into a tulip glass, the strainer will assist in removing the pulp from the citrus.
Spear an amarena cherry and place it on the glass.
Let this drink put you in a spell and enjoy!
MASALA OKRA (Bhindi!)
Wash them, dry them, slice them quickly, and don't overcook them - these are the pillars of good okra cooking!
Ingredients
2 tbsp olive oil
1 lb (20-30) okra, washed, dried, sliced lenghtwise
1/2 onion, minced fine
1 small tomato, diced finely
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp red chili powder of chili flakes
1/2 tsp amchoor (mango powder)
4 garlic cloves, minced and smashed
1 tsp ginger paste
Fresh lemon juice
Fresh cilantro
Note: Some people will fry the okra on its own in oil, remove it, make the masala, and then add the okra back to it. This method is fine, but often yields a slightly mushy okra - which i aint having nothin to do with! SO...
Over medium heat, add olive oil to a large non-stick panAdd onions and brown them slightly (this is add flavour)Once onions are half browned, add the dry spices and fry for 2 minutesAdd garlic and ginger, fry for 2 minutes and then add tomatoes . Fry while moving around the pan for 2 minutes Add salt to taste and a little bit of fresh lemon juice. This is your masala.Add cut okra, fry for 5 minutes at MOST - make sure they still have a crunch to them but have absorbed the flavour of the masalaAdd another squeeze of lemon juice if you like, garnish with chopped cilantro and serve hot with roti!If you liked this episode: Rate, Review & Subscribe and tell your friends.
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Thu, 02 Apr 2020 - 37min - 67 - 48. Special Covid-19 Part 2
Eat and Drink looks at how the Corona virus is effecting Food and Drink.
Special love being sent to Italy, China, Iran and anywhere else being pummeled by the pandemic right now.
As well to everyone is the service industry and in grocery stores who are being affected, our hearts go out to you in these days.
LUPINI BEAN RECIPE:
- Soak your dried lupini beans for 24 hours, they will plump up and look golden in colour.Boil them for about 20 minutes in a pot of water.As they boil skim the foam off the top of the water.Drain the beans, then put them in a bowl of clean cold tap water. Hold onto your hats at this point. For 5-7 days you want to change that water at least twice a day. Once they are no longer bitter you can drain them add salt (to taste) and dried oregano. Pop them against your teeth and pull the skin off as you eat the delicious centre. ENJOY!
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Thu, 26 Mar 2020 - 29min - 66 - 47. Special on Covid-19 virus Part 1
Eat and Drink looks at how the Corona virus is effecting Food and Drink.
Special love being sent to Italy, China, Iran and anywhere else being pummeled by the pandemic right now.
As well to everyone is the service industry and in grocery stores who are being affected, our hearts go out to you in these days.
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
Hosted on Acast. See acast.com/privacy for more information.
Thu, 19 Mar 2020 - 21min - 65 - 46. Lox & Schmear Special
In this episode: Ali & Marco welcome Lev Levine from Lox & Schmear
They discuss a multitude of topics including smoking fish, bagels and the right amount of schemear
Check out: Lox Schmear
Cherry Gin Rickey:
Bagels, Brunch of Bat Mitzvah this is your drink.
Easy Peasy, get a tall glass and fill it with ice.
Pour 1 oz of lime juice in, that's about a half lime if you just want to squeeze the bastard in your drink with your bare hands.
Then add 2 oz of Cherry Gin.
Top it up with Club Soda.
Throw a cherry in for good measure -- we like Amarena cherries as you know.
Get your trusty stir stick or straw and give it a stir, and that is it.
L'chaim!
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
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Thu, 12 Mar 2020 - 56min - 64 - Mini Ep. 18: Melange
Eat and Drink looks at a melange of things on this mini, including Joso's and Ali's Ski trip and our time at podcamp.
Reach us at: podcasteatdrink@gmail.com
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Thu, 05 Mar 2020 - 12min - 63 - 45. Manhattan & Pulse Patties
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: MANHATTAN & PULSE PATTIES
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Ali & Marco talk about:
MANHATTAN
This is a classic, you cannot go wrong with drinking this or making this for your guests.
It is simple and well balanced and that is how you become a classic my friends
In a shaker filled with ice (you will not be shaking this)
2 oz Whiskey (or Bourbon)
0.5 oz Sweet Vermouth
1 dash of bitters
Stir it with a long spoon and then strain it into a martini glass.
No Manhattan would be complete without a cherry, we strongly suggest getting Amarena cherries, Fabbri is the brand we used.
Sip enjoy your cocktail even if you find it difficult to enjoy the company you keep.
YELLOW SPLIT-PEA PATTIES
I want to thank Kiran at www.100daysofrealfood.com for the introduction and inspiration to these amazing patties!
Easier to make than any veggie burger you've ever made! (except for a grilled mushroom)
Ingredients:
1 cup yellow split peas, soaked overnight
½ red onion, chopped
3 cloves garlic, peeled and chopped
½ cup cilantro, chopped
½ cup flat-leaf parsley, chopped
1 tsp cumin
½ tsp Chili flakes
¾ tsp salt
Optional: 1 cup of spinach leaves
Oil, for shallow frying
Method:
· Soak yellow split peas for a minimum of 4 hours. Drain and rinse.
· Add all ingredients to a food processor and puree. Add no more than 1 tsp of water, if required, to help the mixture get smooth.
· Heat 1 - 2 tsp oil in a skillet. Scoop a spoonful of mixture into your hand and form into a loose ball. Add to pan and flatten with a spatula.
· Fry until golden brown, approximately 3 min. Flip and repeat.
Eat on their own, as a sandwich filling, or as a mini burger with a spicy hummus, chutney or relish. GOOD TIMES!!
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Thu, 27 Feb 2020 - 32min - 62 - Mini Ep. 17: New Orleans & Victoria BC
Two places to Eat and Drink, New Orleans and Victoria BC!
In this mini episode: Ali & Marco talk about things you might put in your mouth if you visit these two glorious spots.
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
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Thu, 20 Feb 2020 - 13min - 61 - 44. Nutella Martini & Beets
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: NUTELLA MARTINI & BEETS
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Ali & Marco talk about:
NUTELLA MARTINI
This is a great Valentine's Day drink, forget those red cinnamon drink, get to the heart of the matter with this delightful hazelnut chocolate drink, also great for Brunch. That said, much like Valentine's Day this drink is a pain, it requires you to use a blender and a shaker. While the recipe tells you to rim the glass with nutella and then roll the rim in cookie crumble of your choosing, I refuse to do that, and quite frankly think it is unnecessary. Who every you celebrate with and however you celebrate we hope you have a great one.
Here's the rub:
1 table spoon of Nutella
1 oz of cream
2 oz of Vodka
Blend that up in a blender so that the nutella breaks down and incorporated with the other liquids.
Then put it in a shaker with ice and shake it up.
Strain and pour into a martini glass.
*we added a .5 oz of espresso and it gave it a bit of a mocha quality, if that is in your wheel house, try it.
BEET & HERB SALAD
Beets Beets, they’re good for your heart!
Beets Beets, the end.
Ingredients:
7-10 medium-sized beets
2 tbsp good quality olive oil
1 garlic clove, minced
1 fresh lemon
Fresh herbs like mint, basil, cilantro
Coarse salt
optional: sliced red onion, cherry tomatoes, green beans
- Wash the beets, trim ends, slice in half. Arrange in a deep baking dish with a 1/2 cup of water. Cover with foil and bake on 400 degrees F for 45 min.Make sure beets are cooked to your liking; allow to cool and peel. Peel all the beets, use half for this recipe and save other half for another day - smoothie, juice, side dishesMake dressing with herbs, garlic, lemon juice and olive oil. Toss with beets. Add whatever optional ingredients you like, sprinkle with salt and serve.
The sweetness of beets works so well with the salt and tang of lemon juice and the “creaminess” of the olive oil. This simple salad is something you’ll go back to often. And if you buy beets with the greens still attached (try to!), use those greens in your green salad for some extra bite and flavour!
If you liked this episode: Rate, Review & Subscribe and tell your friends.
If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!
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Thu, 13 Feb 2020 - 35min - 60 - Mini Ep. 16: Know your temperature!
Medium? Medium Rare? Well Done? Know what you want!
In this mini episode: Ali & Marco talk about the frustration of not knowing the temperature you like your meat.
Reach us at: podcasteatdrink@gmail.com
Give us a 5 star review on whatever app you listen from.
Hosted on Acast. See acast.com/privacy for more information.
Thu, 06 Feb 2020 - 20min - 59 - 43. Corpse Reviver No. 2 & Aloo Methi
Eat & Drink with Ali Hassan & Marco Timpano
Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
This weeks episode: CORPSE REVIVER No. 2 & ALOO METHI
Social Media:
Twitter: @podcasteatdrink
Insta: @podcasteatdrink
email: podcasteatdrink@gmail.com
Ali & Marco talk about:
CORPSE REVIVER No. 2
When I'm dead pour this in my mouth and see what happens.
Start with your dash of Absinthe, place a half teaspoon in the coupe or martini glass you plan to serve this in and swirl it around till it coats the glass and the dump out the absinthe that remains. If you love the taste of absinthe leave that drop or two in the glass.
The thing I love about this drink is the name and then the fact that it is equal portions of the following ingredients.
1 oz Gin1 oz Cointreau (or triple sec)1 oz Lillet Blanc (or Cocchi Americano)1 oz lemon juiceGet your shaker pour these bad boys in there and shake like you are trying to wake the dead. Pour into your Absinthe swirled glass, top with a orange peel, and serve to your zombie like friends and see if this gives them the kick in the pants they need.
ALOO METHI (Potatoes & Fenugreek)
Fenugreek can be found fresh, dried, and in seed form. It's fragrant, and borderline pungent. Like, have the windows open when you cook this one…..but it's an absolutely delicious way to treat your potatoes.
Ingredients:
4 large potatoes - peeled, cut into 1/2 inch cubes, boiled al dentefresh fenugreek leaves - soaked and rinsed thoroughly, tough stems discarded1 tsp cumin seeds4 garlic cloves, minced finely1” knob of ginger, minced1/2 tsp of chili flakes3/4 tsp of turmeric 1/2 tsp of ground cumin3/4 tsp of ground coriandersaltjuice of 1/2 lemonfresh cilantro for garnish- Salt the fenugreek with about 1 tsp of salt, let sit for 15 minutesHeat pan over medium high, add oilAdd cumin seeds, let fry for 30 secondsAdd garlic, ginger, chili flakes and turmeric. Lower heat to medium and fry for 2 minutes, stirring constantlyAdd potatoes and fry over medium for 5-7 minutesSalt to tasteAdd ground cumin and coriander Fry for another 2 minutesSqueeze liquid out of fenugreek leaves, add to potato mixture and fry until leaves are soft and cooked throughCheck for salt, add fresh lemon juice, garnish cilantro
Serve with roti, paratha or corn tortillas with a yogurt raita on the side for a truly memorable breakfast
If you liked this episode: Rate, Review & Subscribe and tell your friends.
If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!
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Thu, 30 Jan 2020 - 45min
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