This Podcast is Delicious


Appropriate...or Appropriation?

Season 4, Ep. 2

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. 



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 shake
  • Strain 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:


“Portlandian, Portlandi ” - Ali

Connect with us on:

Twitter: @podisdelcious

Instagram: This Podcast is Delicious

Web: thispodcastisdelicious


More Episodes

Saturday, April 1, 2023


Season 4, Ep. 5
Cheese PleaseAli 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 & TONICGin & 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 CaesarBloody 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.NEGRONIThe 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 MARGARITAWhen 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, AsiagoHonourable mention: Halloumi & Feta.Quote: “It’s like Pavlov’s Dog at the other end of this podcast” - MarcoConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious 
Wednesday, March 1, 2023

Falafel and Grenadine

Season 4, Ep. 3
FalafelAli 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 lemonIn 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 MartiniCoconut Rum: Malibu RumVodka:Pineapple JuiceGrenadine • 2 oz. coconut rum • 2 oz. pineapple juice • 1 oz. vodka • Ice • 0.5 oz. grenadine1. 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 MocktailTo make the virgin version of this Bikini Martini you will need:5 oz pineapple juice 3 oz coconut water  1 oz grenadine + iceQuotes:“Scratch is Scratch my brother Scratch is Scratch” - AliConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious