This Podcast is Delicious
Is Beer Toxic?
Season 3, Ep. 16
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. Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail: email@example.com
Wine Consultant: Beverly Crandon
Season 3, Ep. 15
Beverly CrandonAli & 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:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail: firstname.lastname@example.org
BEST OF: Italian Ice Tea & Olives
Season 3, Ep. 14
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. Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail: email@example.com
Season 3, Ep. 13
Trevor LuiAli & 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 seriesSoulful Food Stories is 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 LuiA 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 MaharajHighbell GroupBook: The Double Happiness Cookbook:Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious
BBQ Season is Open!
Season 3, Ep. 12
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 episodeConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail: firstname.lastname@example.org
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.
French Lesson: The French terms and words that are found in the world of food and drink.
Season 3, Ep. 10
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 & 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
Special Guest: Bob Blumer Part 2
Season 3, Ep. 8
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