Try It, You'll Like It - TopPodcast.com

Latest Episodes:

Eggplant 2 with Hovig Agop and Hugh Horne of Checker Hall Jul 04, 2018

Show notes

Recorded at Checker Hall in the Highland Park neighborhood of Los Angeles, Winston and David return to eggplant for the second time at the behest of Checker Hall owner Hugh Horne who is not a fan (and head chef Hovig Agop joins us as well). For the tasting, an eggplant forward ratatouille, eggplant caponata, and eggplant caponata are served alongside chef Hovig’s moussaka.

Gummy Texture with Kirk Nishikawa & Sherwin Antonio of Brewyard Beer Company Jun 28, 2018

Show notes

Recorded at Brewyard Beer Company in Glendale, CA, owners Sherwin Antonio and Kirk Nishikawa guest to dive deep into beer Kirk’s distante for gummy textures. FornHot Tastes, David wants a full ingredient list on beer labels and Winston believes there should be no indoor seating for fast food restaurants. For the tasting, Charleston Chews, sautéed mushrooms, and dukbokki (Korean rice cakes in a red sauce) and Korean mochi with a sesame filling are served up!

Tuna Fish Sandwiches with Devon Randall of Arts District Brewing Company Jun 21, 2018

Show notes

Recorded at Arts District Brewing Company in downtown LA, head brewer Devon Randall guests to discuss her dislike for tuna fish sandwiches. For the tasting, Devon provides David/Winston with a nearby bodega sandwich and they provide her with a standard tuna salad, a black garlic tuna salad and a mayo-free sesame avocado tuna salad sandwich.

Avocado with Layton Cutler and Tyler Thurman of Angel City Brewery Jun 14, 2018

Show notes

Recorded at Angel City Brewery in the Arts District of DTLA, head brewer Layton Cutler and brewer Tyler Thurman join us to discuss Tyler’s distaste for avocado, a dislike made worse by the fact that Angel City brews its own avocado beer every summer. For the tasting, raw avocado, Salt and Straw’s Avocado and Oaxacan Chocolate Fudge ice cream, and a homemade popsicle are served.

Natto with Jeremy Raub of Eagle Rock Brewery Jun 07, 2018

Show notes

All episodes in June 2018 will feature LA craft brewers and our Brewery Month kicks off with Jeremy Raub of Eagle Rock Brewery who has Winston/David serving up natto, a Japanese fermented soybean dish. For Hot Tastes, Winston thinks that meatballs are a superior pizza topping to sausage, while David feels that any flavor that can’t be juiced shouldn’t be in beer (i.e. peanut butter). For the tasting, one homemade batch and three varieties of store-bought natto are served up with rice and scallions.

Mushrooms with Ross Buran May 31, 2018

Show notes

Comedian, playwright and dear pal Ross Buran guests this week to discuss his distaste for mushrooms and all things fungi. In lieu of Hot Tastes, David surprises Winston and Ross with a Chicago-based liqueur and Korean Sweet Corn ice cream. For the tasting, a raw mushroom, Italian-style marinated mushrooms, mushroom ragout and a truffle flatbread a served up...and then a sweet mushroom surprise challenges Winston and Ross’s tastebuds.

Sushi with Chris Jenkins of Bobbie’s Small Batch Kitchen May 24, 2018

Show notes

Owner of BBQ pop-up Bobbie’s Small Batch Chris Jenkins arrives with an empty stomach to receive Winston/David’s presentation of sushi, a food he avoids with regularity. Rather than attempt to make sushi on their own, the hosts leave it to the sushi professionals and present Chris with a Try Me box delivered from Sugarfish. Find Bobbie’s Small Batch Kitchen on Instagram and hit Chris up for all your smoked meat needs!

Gingerbread with Ted Hopson of The Bellwether May 17, 2018

Show notes

Chef Ted Hopson hosts the Winston/David at his Studio City restaurant The Bellwether to discuss his most hated food: gingerbread. This week’s hated food was even the secret ingredient when Ted appeared on Iron Chef Showdown so the boys face a daunting task trying to outdo him. For the tasting, a sweet and savory gingerbread cookie are offered.

Shrub with Aaron Polsky of Harvard and Stone May 10, 2018

Show notes

Bar manager Aaron Polsky hosts Winston and David at Harvard and Stone to discuss shrubs, a beverage made from fruit juice and vinegar. Centuries ago, shrubs were used to preserve fruit juices but with the advent of refrigeration, they fell out of fashion until a recent cocktail renaissance, but Aaron wants no part of it. For the tasting, homemade strawberry balsamic and orange champagne vinegar shrubs are served in addition to switchel.

Baked Beans with Tracy Tober May 03, 2018

Show notes

Comedian/trained chef Tracy Tober joins us at the TIYLI compound to break down her displeasure at thought of a baked bean. For the tasting, they serve up Heinz baked beans, BBQ baked beans from LA’s Bludso’s (served as they are as well as additionally smoked by David/Winston with pecan chips for two hours) and a savory baked bean dish called Tavče Gravče, one of the national dishes of Macedonia.

Our TOPPODCAST Picks

Follow Us

Stay Connected

Try It, You’ll Like It

Related Podcasts

Links

Stay Connected

Our TOPPODCAST Picks

Follow Us

Stay Connected

Try It, You’ll Like It

Related Podcasts

1

2

3

4

5

6