This Podcast is Delicious

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:AIOLIAMANDINEBAIN-MARIEBÉCHAMELBEURRE BLANCBISQUEBOUILLONCANAPÉCARTOUCHECHARCUTERIECHIFFONADECHINOISCONFITCONSOMMÉCOULISCRÈME FRAÎCHECrêpesCroquettesCretonsCROQUETTEDéglacerDEMI-GLACEDUXELLESESCALOPEESPAGNOLEFÈVES AU LARDFlamber or FlambéFrappéGRATINÉ/AU GRATINHors d’OeuvresJULIENNE(AU) JUS(À LA) MEUNIÈREMIREPOIXMISE EN PLACENoisetteParisiennePâtéQuenelle (double meaning)RAGOÛTROUXSAUTÉSOUS VIDETERRINEVELOUTÉVOL-AU-VENTConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious

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

Special Guest: Bob Blumer - Part 2Part 2 of the interview with Bob Blumber, Gastronaut, artist and eight time Guinness World Record holder he is the creator and host of the the Surreal Gourmet, andGlutton 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] Bob gets 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] Bob tells 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:bobblumer.comBook: Flavor BombConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious

Special Guest: Bob Blumer Part 1Ali & Marco welcome Bob Blumber, Gastronaut, artist and eight time Guinness World Record holder he is the creator and host of the t Surreal Gourmet, andGlutton 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 his TV 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 about Glutton 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:bobblumer.comBook: Off the Eaten PathDangerous Dans no more.Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious

Gold Medal EatingThe hosts Ali Hassan and Marco Timpano get primed for next weeks episode with Bob Blumer by talking about Competitions and Challenges in Food and Drink. A Sneak-Peek:[1:00] We preview next weeks guest Bob Blumer with a bit of praise.[6:10] Ali sings the praises of Peter Mayle and his book “A Year in Provence”[8:10] Ali gives his thoughts on Cooper'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] Marco connects Bill Murray’s movie Meatballs to the Hot Dog eating contest.[29:03] Marco explains the Italian Sagra festival.[31:50] Marco tells how drunk he got at the Sagra 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: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail us: thispodcastisdelicious@gmail.com

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