This Podcast is Delicious

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Wine Consultant: Beverly Crandon Jun 23, 2022

Show notes

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.

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BEST OF: Italian Ice Tea & Olives Jun 17, 2022

Show notes

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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Trevor Lui Jun 09, 2022

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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 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 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

Highbell Group

Book: The Double Happiness Cookbook:

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BBQ Season is Open! Jun 02, 2022

Show notes

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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When dining goes wrong, and the silver lining. May 26, 2022

Show notes

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] 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 manager

Memorable 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”

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Tell us your terrible service Stories, or ones where a bad experience was turned around.

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French Lesson: The French terms and words that are found in the world of food and drink. May 12, 2022

Show notes

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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Mimosa & Omelette May 05, 2022

Show notes

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] 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 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. Other

Poinsettia 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 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 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.

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Special Guest: Bob Blumer Part 2 Apr 28, 2022

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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 the Surreal 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]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.com

Book: Flavor Bomb

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Special Guest: Bob Blumer Part 1 Apr 21, 2022

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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 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.com

Book: Off the Eaten Path

Dangerous Dans no more.

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Gold Medal Eating Apr 14, 2022

Show notes

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 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”.