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Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano talk about food and drink!insta: thispodcastisdelicioustwitter: @podisdelciousemail: thispodcastisdelicious@gmail.com
Latest Episode5/26/2022

When dining goes wrong, and the silver lining.

Season 3, Ep. 11
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 positiveA 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] Ali tells 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: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousTell us your terrible service Stories, or ones where a bad experience was turned around.
5/26/2022

When dining goes wrong, and the silver lining.

Season 3, Ep. 11
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 positiveA 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] Ali tells 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: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousTell us your terrible service Stories, or ones where a bad experience was turned around.
5/5/2022

Mimosa & Omelette

Season 3, Ep. 9
Mimosa & OmlettesBrunch 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 twoA 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] Omelette classic and modern (see list below).[38:28] Basil conversation.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 Fizztwo 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 Cocktailsame as above with cranberry juice instead of orange juice.LemosaCocktailSame as above with lemonade instead of orange juice.Vermosa Cocktail apple cider with champagne, served in Vermont, USA.St. Germain cocktail if 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 willoften add quarter of teaspoon of home made hot sauce.Thai Omelette (Khai Jiaow):https://www.youtube.com/watch?v=KnSsV5xAJIUHassan 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: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious
4/7/2022

This little Lamb went to market...

Season 3, Ep. 5
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 podcast Doctor 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 Marco talks about Good Friday.[38:00] The Sad tale of the Italian 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:Canada ReadsDoctor vs ComedianConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious