Eat & Drink

"Eating on the Road"Join hosts Ali Hassan and Marco Timpano on another episode of "This Podcast is Delicious," the food and drink podcast with a side of comedy! In this episode, titled "Eating on the Road," Ali and Marco share their tips and experiences on how to travel, eat, and drink without breaking the bank or sacrificing health and variety.Marco kicks things off by recounting his recent adventures in Jamestown, New York, where he visited the National Comedy Museum and couldn't stop raving about how wonderful it was. However, he also admits to encountering a common road trip dilemma - finding himself eating chicken wings on multiple occasions, leading to some food fatigue. Discover how Marco navigated through this challenge and still managed to enjoy his foodie journey all the while Ali quotes the bible for some reason.Next, the hosts share their top three tips for making the most of your culinary experiences while traveling. Ali and Marco provide valuable insights to help you make the most of your gastronomic escapades on the road.Moreover, the duo opens up about their personal stories of attempting to eat healthily while traveling. Find out how they balanced their love for delicious food with their desire to maintain a healthier lifestyle on the move or their failures thereof. As always, the episode is sprinkled with their signature humour and banter, making it a fun and entertaining listen for all food enthusiasts and travellers alike.Stay connected with Ali and Marco to stay updated on their latest foodie adventures and upcoming episodes:**Twitter:** @podisdelcious**Instagram:** This Podcast is Delicious**Web:** thispodcastisdeliciousTune in to "This Podcast is Delicious" for your bi-monthly serving of delectable discussions and hilarious food-filled anecdotes, hosted by Ali Hassan and Marco Timpano. Don't miss out on the fun - subscribe now! Hosted on Acast. See acast.com/privacy for more information.

Tales of Canadian Seafood & L'Acadie Blanc Wine (The Great White North Wine!)Join cohosts Marco and Ali on a delectable adventure in the latest episode of "This Podcast is Delicious".Get ready to dive into the depths of Canadian waters as they uncover a bounty of seafood you may not have known existed. From the Atlantic to the Arctic to the Pacific, discover the hidden gems of seafood and shellfish from each region, and learn some mouthwatering preparation tips along the way.But that's not all! Marco has a special treat in store as he shares his love for one of his favourite wines, L'Acadie Blanc, and explains how perfectly it complements the mentioned seafood. Explore the fascinating world of pairing wines with oysters as the cohosts provide insights and recommendations.Meanwhile, Ali takes you on a virtual trip to Moose Jaw, Saskatchewan, a landlocked province that surprisingly Ali boasts about a remarkable seafood dish he had there. Listen as Ali uncovers this delight. Marco opens up about his younger dreams of becoming a fisherman, leading to some humorous moments and laughter throughout the episode. So, buckle up and get ready for some seafood-filled laughter!Connect with us on Twitter at @podisdelicious and follow us on Instagram at This Podcast is Delicious for more delicious updates. Get ready to tantalize your taste buds and have a great time with us on "This Podcast is Delicious"! Hosted on Acast. See acast.com/privacy for more information.

"Happy Canada Day! In this special episode of 'This Podcast is Delicious,' we raise a toast to Canada and celebrate the culinary delights of the Great White North. Join hosts Ali and Marco as they explore the rich tapestry of Canadian food and drink, taking you on a mouthwatering journey from coast to coast.No celebration of Canadian cuisine would be complete without a nod to the bountiful seafood offerings. Ali and Marco highlight a couple of fish found in Canadian waters but that is just a taste of what this episode has in store for you.To follow, Marco shares his top 5 Canadian Cocktails, revealing his favourite concoctions that embody the spirit of Canada. From refreshing maple-infused drinks to unique regional specialties, which cocktail will claim the coveted number 1 spot? Tune in to find out!Ali then takes a deep dive into a delicious food of Montreal, surprising listeners with unexpected culinary gems that might defy their expectations. Discover the hidden delights of this vibrant city's gastronomy, as Ali unravels the flavours that make Montreal a true food lover's paradise. He doesn't stop in Quebec though...But let's not forget the sweet side of Canada! Marco goes gaga over the country's beloved sweet treats, uncovering delectable desserts that are uniquely Canadian. From butter tarts to Nanaimo bars, prepare for a sugar rush as the hosts indulge in these iconic delicacies.Throughout the episode, Ali and Marco traverse the Canadian map, sharing culinary highlights from Newfoundland to Ontario, Quebec to Saskatchewan, and beyond. They make a compelling case for people to try more food that comes from the Great White North, inviting listeners to connect with them on social media platforms and their website.Connect with us on:Twitter: @podisdeliciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousSo join us in celebrating Canada Day and raising a glass to the incredible flavours of the Great White North. Discover the unique cocktails, surprising foods, and mouthwatering sweet treats that make Canada a true culinary destination. It's time to savour the deliciousness of Canada!" Hosted on Acast. See acast.com/privacy for more information.

Ultra Processed Food and other Sins.In this mouthwatering episode of "This Podcast is Delicious," join hosts Ali Hassan and Marco Timpano as they dive into the sinful world of ultra-processed food. Brace yourselves for a rollercoaster of culinary confessions as they uncover the dark secrets behind the addictive allure of these guilty pleasures. Marco finds his inner 80 year old man. Ali and Marco leave no stone unturned as they dissect the science behind ultra-processed foods and explore the implications for our health and well-being. From questionable ingredients to mind-boggling manufacturing processes, get ready to have your taste buds and funny bone tickled simultaneously.But it's not all serious talk! These two comedic connoisseurs infuse their signature humour into every bite-sized revelation, taking hilarious tangents and sharing personal stories as well as some drink alternatives to the Colas and Soft Drinks you enjoy. Join Ali and Marco as they serve up an episode that's a perfect blend of comedy, insights, and mouthwatering revelations.Connect with them on Twitter @podisdelicious, follow them on Instagram @ThisPodcastisDelicious, and visit their website at thispodcastisdelicious.Prepare for a laugh-out-loud feast that will leave you hungry for more! Bon appétit!Connect with us on:Twitter: @podisdeliciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Flower PowerAli Hassan & Marco Timpano take us on a floral journey, how to use flowers in your cocktails and in your various dishes. A Sneak-Peek:[1:00] Ali and Marco debate the seasons.[3:30] What is your favourite flower? [8:00] Hibiscus - great for cocktails, dried, and syrups.[11:50] Peonies - how much can you actually eat?[12:30] A light touch with Roses.[15:20] The pop of colour you might want on your cocktail.[16:39] Cornflower, and what to do with?[18:12] Nasturtium Gimlet recipe. [20:32] Lavender and it as a syrup recipe. [21:31] Poor man's saffron.[24:40] Cherry Blossoms — raw or candied.[26:42] Chamomile Grappa recipe.[30:12] Dandelions — more than just salads.[32:12] Back to Lavender.[34:12] Squash Blossoms, stuff em, fry them, use them in soups.[40:12] Marco plants his herbs in his front garden.[42:12] Ali tells his Mezcal story.[42:12] Ali tells his Mezcal story.Quotes:“Life can be bitter, so should you salad.” - Marco“Happy Summer” - AliConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Let's ChaatAli Hassan & Marco Timpano chat about the wonderful snack Chaat and the delicious beverage both salt and sweet the incredible Lassi. A Sneak-Peek:[00:30] Ali thinks it's summer, Marco disagrees. [01:15] Marco talks about Hawaii and Ali talks about his trip to The Yukon. [05:21] Marco explains why Hawaii can be dangerous for him. [07:30] Why Marco's wife doesn't eat bugs. [09:30] Chaat discussion. [22:53] Ali talks about fart powder or black salt. [24:00] Explains the different types of Chaat.[27:50] Ali explains why salt is added onto fruit. [32:00] Marco talks about the Lassi.[34:30] The salty version of Lassi. [35:40] White butter or Clotted cream.[41:19] Marco gets excited about a Lassi di Buffala. [42:45] Marco talks about different types of Lassi.[44:30] Marco flips his lid over the Bhang Lassi.[50:30] Lassi Recipe.[56:53] Final thoughts on Lassi.Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Salad Dressing & Pinot GrigioAli Hassan & Marco Timpano are your hosts and they take you through how you can make your own delicious salad dressing, save money, healthy and tasty salad toppings and the perfect wine pairing. On today's episode you get the 101 on Pinot Grigio.A Sneak-Peek:[1:00] Ali and Marco discuss clothes that are hanging around. [3:15] Making your own salad dressing is cost effective. [6:00] Marco laments over Italian Olive oil. [08:50] Ali gives his recipe for his salad dressings. [09:50] Marco gives his poppy seed tip.[12:10] Ali tells us about Nicoise salad.[16:00] Ali talks about the Pikliz salad.[20:12] Marco brings a white wine to podcast today. [24:32] Marco explains the difference between Pinot Grigio and Pinot Gris.[25:31] Casual food pairs well with Pinot Grigio.[27:00] Top 5 things to eat with Pinot Grigio.[29:00] Marco drops the mic with his last pairng.[31:12] Ali talks about his gout. Marco determines if Ali does infant have gout.[35:00] We go back to salad dressing items and ask what is your summertime drink that goes with salad. Quotes:“You sound like someone who grew up in the Great Depression” - Ali“You're mashing it like it owes you money” - MarcoConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

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 Hosted on Acast. See acast.com/privacy for more information.

The Green EpisodeAli Hassan & Marco Timpano share their personal connection to the this green episode. Perhaps their most controversial episode to date. Quotes:“He's making money hand over foot” AliResource Link:Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

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 ingredients2 cups pomegranate juice2 cups granulated sugar1 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 Hosted on Acast. See acast.com/privacy for more information.

Cuisine AppropriationAli 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. Recipe:COBRA's FANG COCKTAIL1 1/2 ounces dark Jamaican rum1/2 ounce 151-proof demerara rum1/2 ounce falernum1/2 ounce lime juice, freshly squeezed1/2 ounce orange juice, freshly squeezed1/2 ounce fassionola syrup1 dash absinthe1 dash Angostura bittersGarnish: lime wheelGarnish: mint springAdd all ingredients except the garnishes to a shaker and shakeStrain 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:https://www.tasteatlas.com/best/cuisinesQuotes:“Portlandian, Portlandi ” - AliConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Taste AtlasSeason 4 is here and Ali Hassan & Marco Timpano discuss taste Atlas World's Best Cuisine and whether or not it is possible to actually name a country with the best cuisine. Marco uncovers Chianti. A Sneak-Peek:[00:58] Ali and Marco talk about Atlas World's Best Cuisine. [7:00] Marco and Ali discuss where certain countries land on the list.[8:15] Marco explains why Italy is a hub for great cuisine. [18:20] Ali talks about how he hates food waste. [21:20] Marco gives a Chianti 101 lesson. [25:00] The terroir debate[31:50] The Sangiovese grape.[38:00] Ali puts Marco on the spot - asking what his favourite pasta is.Mentioned links:https://www.tasteatlas.com/best/cuisinesQuotes:“Go forward and enjoy your Sangiovese” - MarcoConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Holiday & New Year EpsiodeMarco and Ali celebrate the last episode of the season talking about their traditions and things that are done around the world. Also a look at the New Year and what they both consume over these holidays.A Sneak-Peek:[02:58] Marco tells of his New Year's food tradition with his in-laws much to Ali's dismay.[8:33] Ali suggests what Marco is talking about is actually called “Hoppin' John” .[11:30] Marco explains the Feast of Saturnalia. [13:17] Oil Balls.[15:00] Good Luck Pigs. [17:00] Cotechino con lenticchie[21:30] Ali explains how he kinda celebrates Christmas. [32:20] Ali talks about Chinese food during the holiday.[34:00] Marco asks Ali what he drinks at the stroke of midnight on New Years. [38:40] Ali tells us of his son's Santa list.[39:50] Gifted red underwear for New Years.Mentioned links:Marsh Landing Restaurant in Fellsmere FLConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Delicious Gifts for the HolidaysOur hosts Ali Hassan & Marco Timpano give suggestions on the best Food & Drink gift ideas for the holidays. Also what to have on hand for the surprise visit during the holidays. A Sneak-Peek:[03:10] Ali starts his list off with something off of Marco's list.[4:40] KVAS black cherries.[5:30] Ali recommends wooden boards. [8:00] Fruits & Olive Oils.[9:15] Jams, Jellies, Marmalades and the like. [11:30] Hot Rubs and Hot Sauces. [13:50] Themed Spices. [14:20] On to dessert.[16:00] The Gift of the Lazy.[18:50] Ali gives his 1st compliment to Marco.[19:00] Sparkle the gift that can always be given[21:20] The one liqueur that does the work of many over the holidays.[23:00] Candy cain does the Lord's work.[24:10] Know your guests and treat them with respectMentioned Resources Link:KVASQuotes:“Ali Hassan is in many people's fridges”“Who doesn't need a Benadryl from time to time”“Candy Cane does the Lord's work”Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

This Michelin StarAli and Marco unpack the good the bad and the ugly when it comes to the Michelin Star rating system.A Sneak-Peek:The Tire connectionWhat Makes a Michelin StarWhat does each star mean?Beyond the StarsThe dark Side of Michelin StarBig Gourmand The Green StarMentioned links: 25 Things I Wish I Knew Before I Started My PodcastIs there Bacon In HeavenConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

This Breakfast Sandwich is DeliciousMarco goes through the Toronto Life Magazine Ten Best Breakfast Sandwiches. Ali Hassan & Marco Timpano discuss what makes a great breakfast sandwich, how can they err and what makes them stand out. Definitely a podcast episode to wake up to. A Sneak-Peek:[00:58] Marco tells of his venture eating Toronto Life's 10 best Breakfast Sandwiches in the city. [2:40] What 3 components are most important in a breakfast sandwich .[6:48] Marco goes over the top 10 and his challenges eating the list. [10:40] Ali suggests trying things twice.[16:40] Marco goes off on why Frittatas don't belong in a breakfast sandwich. [18:31] When the Pig Came Home makes it on Marco's top 3 Breakfast sandwiches in the city.[21:30 Marco's culinary heart breaks as his wife eats a sandwich without him. [23:20] The next that makes it in Marco's top 3 is Emmer.[25:30] Marco's #1 Breakfast Sandwich: Alma y Gil's!![31:40] Ali tells of his favourite breakfast sandwhiches.[42:24] What boozy drink goes best with the Breakfast sandwich? Marco gives his take.Mentioned links:Ten Best Breakfast Sandwiches Toronto Life MagazineThomas Keller's SandwichCollective ArtsComedy Quiz PodcastConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Donair, Doner Kebab or ShwarmaIf it is meat on a vertical spiral Ali Hassan & Marco Timpano will cover it on today's episode. What do you call them, which is your favourite?Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

The Hot Dog EpsiodeHot Dogs, Wieners, Frankfurters you can call them what you want. Ali Hassan & Marco Timpano get the condiments out as they talk about the glorious Hot Dog. Resource Links mentioned:Ali's book: Is There Bacon in HeavenConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

On today's episode we look at Italian words that we find in food and drink and Marco sets the record straight on how to pronounce that wonderful appetizer known as Bruschetta.Other media mentioned: Doctor vs Comedian episodeConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdeliciousEmail: thispodcastisdelicious@gmail.com Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

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: thispodcastisdelicious@gmail.com See acast.com/privacy for privacy and opt-out information.

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: thispodcastisdelicious@gmail.com See acast.com/privacy for privacy and opt-out information.

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: thispodcastisdelicious@gmail.com See acast.com/privacy for privacy and opt-out information.

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 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 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 See acast.com/privacy for privacy and opt-out information.

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: thispodcastisdelicious@gmail.com See acast.com/privacy for privacy and opt-out information.

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 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. See acast.com/privacy for privacy and opt-out information.

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 AMANDINEBAIN-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 See acast.com/privacy for privacy and opt-out information.

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 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 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. 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=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 See acast.com/privacy for privacy and opt-out information.

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, 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.comBook: Flavor BombConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

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, 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 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 See acast.com/privacy for privacy and opt-out information.

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 See acast.com/privacy for privacy and opt-out information.

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 NOIRperfect for delicate lamb dishes likerack of lamb,RIOJA Perfect for lamb schnitzel and cutlets CHIANTIPerfect for fattier cuts of lamblamb with garlic and rosemary BORDEAUXPerfect for lamb served simply with garlic.Lancashire hotpot.GRENACHE &SYRAHPerfect for robust lamb dishes braised lamb shanks,Moroccan tagineslamb curries.Resource Links: Canada ReadsDoctor vs Comedian Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

Olives!Olives, this episode looks at the humble green and black fruit used in so many different ways. A Sneak-Peek:[01:10] We bigin the episode with Ali asking which country produces the most Olive Oil.[4:45] Olive pits on pizza, Marco tells a story. [6:00] Marco recounts the horrific Dave Commachio Olive story. [9:00] Ali hates canned olives. [14:00] Olives in Martinis.[15:35] When do you eat the olives that are in your martini?[20:00] What Olives should you use in your martini?[22:12] Manzanilla Olive. [23:10] Queen Olive.[24:20] Cerignola Olive.[25:10] Castelvetrano Olive.[27:00] Olives add flavour to bland food.[28:20] Marco tells his King Cake experience.[29:29] Ali tells us about the Muffaletta.[32:10] Ali praises Chef Donald Link and describes how to make a giardinera.[36:20] Getting your bread ready for its Muffaletta transformation.Resource Links: Chef Donald LinkSalvatore Lupo & Central Grocery & Deli Connect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

Buffets in the time of choleraBuffets, love ‘em, hate em. Ali Hassan & Marco Timpano get down and dirty and talk about one of the more controversial subjects in the culinary world: The BUFFET. A Sneak-Peek:[00:45] Marco calls out Ali for his Italian Beer stereotype from last episode. [1:50] Marco explains what Sud Tyrol means. [3::05] Marco calls out Moretti on the Baffo incident . [6:00] Buffets post covid.[8:55] Ali tells us about his first buffet memory.[13:50] Ali gets passionate about Butter Chicken[21:30] The “grossness” factor.[24:29] What makes a Marco friendly buffet.[27:07] Ali's issues with resorts and food waste.[31:50] Buffet tips.Resource links:Moretti beerMandarin buffetConnect with us on:Twitter: @podisdelciousInstagram: This Podcast is DeliciousWeb: thispodcastisdelicious See acast.com/privacy for privacy and opt-out information.

Vodka and other sinsAli Hassan and Marco Timpano take a political stance on today's show as they talk about “boycotts” and “buycotts”. They also go through a bunch of Vodka's and tell you where they are from. Ali gives his take on using Vodka in food and there are a fee debates that ensue. Timestamps[00:45] Ali can't snap.[02:00] The hosts talk about Ukraine and what they are doing from a food and drink perspective.[03:20] Where different brands of Vodka are distilled. You might be surprised.[05:52] Ali and Marco tell which Vodka brand is their favourite.[09:39] How to freeze ice around your vodka bottle.[10:55] Marco gets enraged about food companies that take anti-LGBTQ+ stand.[14:20] Heinz Ketchup vs. French's Ketchup.[15:30] Are boycotts solely symbolic?[18:40] Ali talks about being Marco Timpanoesque.[20:00] Ali is a big fan of the mystery basket. He tells us why.[24:24] What pairs well with Vodka?[29:20] Ali gives his pasta alla vodka recipe.[32:25] Marco takes umbrage with Ali suggestion of Coconut milk in his pasta.[34:30] Tourtiere.[39:00] Ali accusing a beer logo of being mafioso.Resource links:100km food See acast.com/privacy for privacy and opt-out information.

This Podcast is Delicious! In this episode, comedians, Ali Hassan and Marco Timpano introduce their rebranded podcast show which was previously known as Eat & Drink. The new name of the podcast is ‘This Podcast is Delicious!' It is the perfect name for their show because not only will the show be about foods and drinks, but it will also be full of positive vibes and high energy and comedy.Ali and Marco start the show by explaining why they decided to rebrand their podcast show. They also explain why they had to take a long break, the issues that were in their pathways, and how the break helped them to strengthen their bond and bring a fresh approach to the podcast. The two also discuss what the restaurant North & Navy has recently done in offering free meals to Canadian heroes. Finally, Marco critiques an article about Espresso from the Food and Wine Magazine. Tune in to have fun and learn more with ‘This Podcast is Delicious!'Timestamps:[01:11] Why is the podcast show rebranded?[03:3] What happened during the brief break?[04:08] The story of pawpaw seeds[13:10] Comments on North & Navy offering free meals to Canada heroes[19:12] The lowest moments of Marco in the past fortnight.[19:36] Insight of an article about Espresso from the Food and Wine MagazineQuotes:"Crema in espresso enhances the taste of the coffee"."An espresso is not tea, it's a quick coffee drink.""If espresso is not sweet in your palate, you should determine the amount of sugar you put in it.""Drinking espresso IS about THE crema".Resource links:Why Coffee Experts Think Your Should Scrape The Crema Off Your EspressoJenny Arena's Blog: Fables & FocacciaInfo on the Paw Paw See acast.com/privacy for privacy and opt-out information.

Welcome to: THIS PODCAST IS DELICIOUS!Same Hosts: Ali Hassan & Marco TimpanoSame Content: We talk food and Drink with a comedic spinNew Name: (formerly Eat & Drink)We have rebranded our podcast with a new name and are excited to be back. See acast.com/privacy for privacy and opt-out information.

This time on Yay or Nay, Marco presents Ali with 5 new kitchen gadgets and we will hear what Ali has to say about things like the Electric Breakfast Sandwich maker.Catch Ali's new podcast: Doctor vs. Comedian See acast.com/privacy for privacy and opt-out information.

Ali pitches Marco 5 new food products and sees what his reaction is to things like Incense scented Grill Cheese.Check out Ali's latest podcast: Doctor vs. Comedian See acast.com/privacy for privacy and opt-out information.

Thanks to our listener Laurel, today's episode is all about Sambuca! The liquorice tasting liqueur can be used not just to set your friends on fire. Here are Marco's Top Picks for Sambuca brands: Molinari Sambuca ExtraLuxardo Sambuca Dei CesariBorghetti Sambuca OroAnd here is a Sweet treat to make with your Sambuca:INGREDIENTS•1 cup water•1/2 cup sugar•3 tablespoons fresh lemon juice•1 vanilla bean, split lengthwise•1/4 cup plus 2 tablespoons Sambuca•2 pound strawberries, trimmed, then halved or quartered if largePREPARATIONBring water, sugar, and lemon juice to a boil in a saucepan. Scrape seeds from vanilla bean into saucepan you can add the pod too if you like. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.NowTransfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.Then you use that over ice-cream.Pound cake or however you like your strawberries. MUSSELS WITH SAMBUCA!If you're a fan of Mussels, here is a really great way to elevate them past the classic white wine and beer-based lighter sauces. AND DONT FORGET TO PICK UP A BAGUETTE!Ingredients:2 tbsp Olive Oil1 cup sliced leeks (white and pale green parts only)3-4 cloves garlic, minced finely 1/2 tsp red chili flakes2 pounds mussels, scrubbed and debearded2 ounces Sambuca1 cup dry white wine or lager beerSalt and pepper to taste3 tablespoons chopped fresh Coriander, basil or parsleyOptional:1/4 cup cherry tomatoes1/4 cup diced red bell pepper1/4 cup julienned carrots1/2 cup whipping cream or coconut milkDirections: Turn the heat to medium high under a wide or heavy-bottomed pot that has a fitting lidAdd the olive oil and saute the leeks, garlic and chilli flakes for 4-5 minutes, stirring occasionallyStir in the mussels and toss with the hot oil.Add the sambuca, scraping any flavoring from the base of the pot, followed by the white wine or beer, and cream if usingAdd in cherry tomatoes, if usingCover and steam the mussels until they open, 3 to 4 minutes. Season with salt and pepper to taste, garnish with herb and other vegetables, if usingRemove from heat and serve immediately with some high quality fresh bread! See acast.com/privacy for privacy and opt-out information.

Well we are back from our brief hiatus and we are going to be chatting about what we were up to during the break as well as the phenomenon known as Stanley Tucci: Searching for Italy. Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.Today's episode Marco and Ali celebrate all things Honey!Join us on February 20th on the Virtual cooking class: Relish Cooking StudioToday's episode Marco makes the drink of New Orleans The Sazerac and thanks to one of our listeners Ali talks Fenugreek! See acast.com/privacy for privacy and opt-out information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.On today's podcast episode we discuss Food Journaling. What value is in it? How have Marco and Ali faired in the world of the Food Journal?Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

In this episode: Ali & Marco welcome back Loreto GrimaldiOur wine expert Loreto is back, and he informs us on how Covid is effecting the wine industry, gives us a history lesson with the "buchetto del vino" and then he picks his 5 Essential Wines to have in your home. Marco get's schooled on his regions of Italy and Ali and Loreto commiserate on being dry for January. Vista Mare by GajaBlack to white by ZymeJackass Hill by Martinelli Montepulciano d'Abruzzo by ZaccagniniFranciacortaSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from.If you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do! See acast.com/privacy for privacy and opt-out information.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.Today's episode Marco and Ali celebrate all things Honey!Join us on February 20th on the Virtual cooking class: Relish Cooking StudioBee's Knees Cocktail:Ingredients:2 oz Gin1 oz. Lemon juice1/2 to 3/4 oz honey syrupGarnish: Lemon twist. Directions:Add Gin, Lemon juice & Honey Syrup into a shaker.Shake the Beejezuz out of it.Strain into a cocktail glass (coupe or martini will do).Add Lemon twist as a lovely garnish sit back, knees up and slam that perfect cocktail back.HONEY CHIPOTLE TURKEY MEATBALLS - inspired by the Queen herself (Martha Stewart)1 1/2 pounds ground turkey1/2 onion, diced finely4 garlic cloves, minced and then smashed1/2 teaspoon fine salt1 tablespoon fresh thyme1 tsp cumin seeds1/2 tsp crushed coriander seeds Fresh cilantro - 3 tbsp of minced stems, saving leaves for garnish 2 1/2 tablespoons honey2 - 3 tablespoons chopped chipotle chiles in adobo sauce, depending on your tolerance for heat2 teaspoons apple cider vinegar1 tablespoon extra-virgin olive oilPreheat oven to 375 degrees. In a medium bowl, mix together turkey, onion, garlic, salt, spices and herbs. Combine but do not overmix. Form into 16 meatballs. In a small bowl, stir together honey, chiles, and vinegar.In a large ovenproof skillet, heat olive oil over medium. Add meatballs and cook until browned on all sides, 10 to 12 minutes. Transfer skillet to oven and bake 5 minutes. Remove from oven, pour honey mixture over meatballs, and swirl skillet to coat; bake until liquid is reduced and meatballs are glazed, 5 minutes, swirling halfway through.These meatballs are now ready to join their soulmate: your mouth. However, they can be accompanied by a 3rd wheel like roasted potatoes, roasted vegetables, mashed potatoes, mashed turnips, rice pilaf...or stuffed into a submarine-style bun as a sandwich. THE WORLD IS YOURS! See acast.com/privacy for privacy and opt-out information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.On today's podcast episode we discuss Leftovers. Seems like the perfect podcast episode after the holidays. What's in your fridge? What can you turn it into? Listen and find out. Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

HAPPY NEW YEAR!Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.Today's episode Marco and Ali celebrate the inelegance of New Year's Eve with a How to open Champagne guide and a How to get every morsel out of your Lobster! You don't want to miss this episode!CHAMPAGNE RULESOpening a bottle of champagne is not meant to look elegant it should look like you are wrestling a shark.It’s not elegantYou need to be in controlBlock out the world — it’s you and the shark.Don’t be afraid.HOW TO OPEN a bottle of champagne.Make Sure the Bottle Is Chilled —Have a glass nearby.Remove the foil don’t be dainty about this.6 half turns to remove the cage. (many say keep the cage on the cork and then ) Once the cage is off all bets are off.Do not point the thing at people or at your chandellerKeep pressure on the cork to keep it from popping out prematurely. …Keep your thumb on the top and make a fist around the bottle.Keep it at a 45 degree angleTwist the bottle—not the cork.Your goal is a Gentle hiss or whoosh, not a pop.Pour slowly and return to each glass. Here are a few cocktails for those of us who don't love Champagne but want to add some Sparkle to our Festivities or lack of them this year:Amaretto Fizz1.5 oz Amaretto2 oz orange juiceadd your sparkling winestrips orange zestDirectionsSimply Mix your Amaretto, orange juice and sparkling wine. Add a strip orange zest to each glass, and start drinking. Easy Peasy no lemon squeeze in this one. Clementine MartiniBe warned this recipe is for 2 people and may not fit in your standard champagne flute!•juice some clementines I'd say one per drink•4 oz vodka•4 oz Cointreau•4 oz Cava or Champagne or Prosecco, well chilledAdd these things together in a glass, make sure to slowly add your sparkling wine in last. Don't shake, give it a stir and there you go. SILVER FIZZ COCKTAILMakes 2 drinks alsoThink of the Paloma when you are making this one.1 pink grapefruit juice2 oz vodka1 serving Prosecco,Remove 2 strips of zest from the grapefruit; juice the grapefruit (you should have about 4 ounces juice). Divide the vodka and grapefruit juice between 2 champagne flutes. Top off with prosecco. Garnish with the zest.Red wine ChampagneAny fruit, mandarin, Berries work nice here too Red table wine (CHILLED if possible) it can be what is left in the bottle from a previous nights drink.some sparkling water or seltzer, chilledAdd half oz of grandmarnier, triple sec or cointreauFill the bottom of large wine glasses with a mixture of the fruit. Pour wine in to cover and let stand 10 minutes. Top glasses with seltzer when you are ready to serve. Technically this is more of a New Year's Sangria but call it what you like. See acast.com/privacy for privacy and opt-out information.

So this is my version of Molly Yeh's recipe:If you feel like splurging get yourself a blood orange. If not I think orange juice with a splash of cherry juice or pomegranate juice for colour.5 oz (or 2 oz) of Amaretto1 oz of Lemon juice1 oz of Blood orangeAdd it to an ice cubes to a shaker and add these ingredients and shake it like you mean business. Add some cherries and a little bit of the blood orange peel and enjoy!! See acast.com/privacy for privacy and opt-out information.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.Today's episode Marco and Ali celebrate KVAS cherries!!! In a Mistletoe Manhattan and Ali convinces Marco that this year Lamb is the way to go for the Holidays. Check out: KVAS Food and Beverage Co.MISTLETOE MANHATTAN When you have great cherries, and it's the holidays, how do you celebrate both? With this spectacular drink that packs a wallop. Fill your shaker with ice and drop in the following: 2 ounces whiskey½ ounce cherry juice from the jar you -- we recommend KVAS Black Pepper Cherries if you can get em.½ ounce cranberry juice½ ounce sweet vermouth2 dashes angostura bittersKVAS Black Pepper Cherries, for garnishA sprig of rosemary, for garnish1. In a shaker cup filled with ice, combined the whiskey, cherry juice, cranberry juice, vermouth and bitters. Shake lightly or stir a few times until combined.2. Pour in a chilled glass and garnish with a cherry and rosemary. This cocktail gives the option to have it up or on the rocks.ROAST MEXICAN-INSPIRED LAMBThis is not your medium or medium-rare cooked lamb. Save that for when your snooty relatives and "foodies" can come over again. THIS is slow-roasted, fall off the bone, tender, juicy lamb....with an easy marinade and a sensational side sauce. You can sub the Mojo Verde (Green sauce) below for a Mojo Roja, a Salsa Verde, a Chimichurri or even a Mint & Coriander Chutney (EP 24 of Eat & Drink). Whatever your choice is, I hope you make this and enjoy your pants off!LAMB - INGREDIENTS2-3 pounds lamb leg or shoulder - with the bone in3 tsp ground cumin - ideally ground from the seeds by you, by hand1 tsp dried oregano1 large sprig of rosemary, leaves stripped and minced8-10 springs of thyme, leaves stripped and minced3 large garlic cloves, minced and smashed into a paste1 tsp of chili flakesSea salt2-3 tbsp olive oilMOJO VERDE - INGREDIENTS2 cups chopped coriander, well-rinsed1/2 cup fresh oregano leaves4 garlic cloves1 tsp cumin seedsJuice of 1 lemon1/2 teaspoon salt1/3 cup good quality olive oilDIRECTIONS:Make a marinade with all the ingredients except the lamb and salt Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.Preheat oven to 200°C. Place the lamb in a roasting pan and season with salt flakes. Add 1/2 cup of some liquid like stock or wine to the pan for moisture, and cover tightly with foil. Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.Take out the lamb and let rest for 7-8 minutes. During this time, in a small food processor or blender, blend all the ingredients for the mojo verde until it is relatively smooth and creamy.Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.Tomorrow, enjoy some outstanding leftover lamb sandwiches! See acast.com/privacy for privacy and opt-out information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.Marco and Ali discuss some healthier comfort foods to "lean" into during this pandemicFollow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.Marco and Ali discuss American Thanksgiving!Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

Eat & Drink with Ali Hassan & Marco TimpanoComedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.Today's episode Marco and Ali celebrate November with an Old Fashioned and PumpkinKing of the North Old Fashioned:We got this great recipe from our friends Zac & Amy at KVAS:- 3/4 oz. Kvas Northern Maple Old Fashioned Simple Syrup - 1 1/2 oz. Rye or Bourbon Whisky - Orange ZestMethod: Add all ingredients to a rocks glass filled with ice or one large cube. Stir until chilled, sip and enjoy! You are now the King in the North (or at least you feel like one)! Marco says add some cherries and sit back and enjoy this drink as it warms you up on a chilly evening. If you want this syrup go to kvasfbco.comAli's Pumpkin Recipe: See acast.com/privacy for privacy and opt-out information.