Gdayall Podcast

I just discovered which stone represents 100 years? It's a frickin' 10 carat diamond! No wonder nobody makes it that far as a wedded couple. When it comes to podcasts, 100 is a little easier. As so here we are... 100. Time to simply reflect.Phil and Barbara walk their way through the long list and remember, as best they can, what they enjoyed most. They take a quick look at some of our favourite artwork. We think episodes 7, 8, 32, 40, 49, 72, 82 and 89. That's not such a great thing on an audio format but you can easily go back through Spotify and take a look yourself.As for YOUR favourite episode... here's the list...1 - What is the Gdayall podcast all about?2 - Home Town Favourites with Donald Betts Jr.3 - BBQ with Mitch Benjamin from Meat Mitch4 - School Lunch Box with Dolores Harper5 - Featured Food with Penny Bunz6 - Greasy Food with John Pumilia7 - Halloween with Shawn Yates8 - Cajun versus Creole with Phil Tripp9 - Thanksgiving preparation with David Terpin10 - ‘Potpourri' a discussion about all things cooking11 - Thanksgiving with Theresa Ingram12 - Pies, pies and more pies13 - Cookbooks14 - Cookies & Christmas15 - Celebrations and Jubilations16 - Cal Mex with Richie Pinard17 - The Culture of Coffee18 - Corn Chips19 - Superbowl Stuff20 - Pizza Pizza21 - Soda, Pop and Fizz22 - Cake with Penny Bunz23 - Breakfast Cereal24 - St Patrick's Day25 - Potato Chips26 - Hot Sauce27 - Easter28 - PB&J29 - In-Store Experience30 - Waffles & Pancakes31 - Odd Ball Food Combo's32 - Ice Cream & Milk Shakes33 - Chocolate34 - Fusion & Innovation35 - Hamburgers36 - Donuts and Doughnuts37 - Jerky and Cowboy Food38 - Herbs & Spices39 - Italian pastries and cookies40 - In-Store Experience #241 - Casserole and 50's cooking42 - Copycat Recipes43 - Retro Candy44 - Pickle Show45 - Delis - The Cultural Melting Pot46 - Jingles & Taglines47 - Hawaiian Food48 - Coffee Cake49 - Sopranos Cooking50 - Tea51 - Listener Questions52 - Potluck53 - Southern Cooking54 - Popcorn55 - Chain Restaurants56 - Happy Accidents57 - Halloween58 - Condiments59 - Snack Cakes60 - Potent Potables61 - Thanksgiving Appetisers62 - Christmas Gift Ideas63 - Travel Foods64 - Entertaining with the Sopranos65 - Summer Traditions66 - 69 - Best of 2021 #1, #2, #3 & #470 - Peanut Butter & Co.71 - 15 Minute Meals72 - Tailgating with John Madden73 - Ohhh… Canada with Dina Charpentier74 - Last Meals75 - Aeroplane Food76 - Spanner in the Works77 - Cheap Eats78 - First Ladies79 - The Corner Store80 - Mall Food81 - Coupons82 - Gifts from the Kitchen83 - Slow Cooking84 - In-Store Experience #385 - Food Trucks86 - A Kid in America87 - Food in Movies88 - Food in TV89 - Phil's Trip90 - Platinum Jubilee91 - Soup92 - 4th July93 - From Hate to Rate94 - Prison Food95 - Barbara in the USA96 - Hot Dogs97 - Garlic98 - Dentists Delight99 - Salad Smorgasbord100 - The TonHappy Birthday George

As a young Australian, you might have grown up with iceberg lettuce. That was nucleus of a salad. Then came all this exotic sort of leaf. We evolved to deal with that. But take a trip to the USA and order a salad and... BOINGA! Could you please repeat that? They have a veritable blitzkrieg level of salad types and then you have to choose the dressing! It's a fair dinkum mind blower if you're not ready for it. We work our way through 24 different salads and dressings. Then we get onto salads that might as well be a desert. Bring on the marshies I say.When it comes to today's sign-off... feel free to jump on the conga line and join in.

Lollipops, Cotton Candy, Toffee Apples and Hard Candy... we love 'em. But, do they love us? Hard candies have been around for about 130 years. The industry continues to be one of the great innovators. These attractive rainbow coloured delights have us queuing up for more. Don't be surprised if at the end of the line is a person in a white coat saying "open wide".  That person would be your dentist, benefiting from your candy infused cavities. As it happens, dentists and candy have a relationship that goes beyond just filling holes in teeth. So three advisories:1. Enjoy them.2. Flush the sugar out of your mouth as soon as possible.3. Pay attention as we list the other nasties that can also do damage. 

Garlic...  the one thing that is used in virtually every cuisine in the world. Phil and Barbara talk about how it can be simply used to enhance your dish. We cover it's many health benefits but most importantly we talk about a whole series of specific recipes that use it. Also for those paying attention at the end Fuego is Spanish for fire.

If you have not travelled to the USA and your Hot Dog experience has been confined to the Australian variety, then you have been missing out.We cover the story of an entrepreneurial immigrant called Charles Feltman. Then, not surprisingly, their are regional varieties and we pick through some of the more interesting ones. Baseball has it's deep rooted connection to baseball and the ballparks also have a different approach. The 10 best are ranked and reviewed. We round out the pod with the story of the Costco Hot Dog and then look at the the ultimate guide. These ultimates are as varied as the flavours and toppings that you get at a pizza shop.The interrupted contest that Phil mentioned: https://www.youtube.com/watch?v=j8XLgbkUE64

Six episodes ago we had Phil's Trip, this time it was Barbara's turn. A world wind trip see's us get patched into her old bedroom for this week's pod. So just what might be the observations of a Californian who has not been home for 5 years. She has taken the responsibility of research seriously and has a lot to say. We also hear from a couple of co-workers who pop up (in both countries). Plenty of laughs, a few 'special guest' food reviews as well as the regular segments. Also big announcement toward the end. 

Whether you're inside for a weekend away or you're a bit of a lifer, chances are you're not going to like what the guard serves you. We discovered that some of those with a little extra time are quite inventive. First is the desire to compliment mundane meals with their own snacks. Second is the thought given to ingredients. Thirdly are the utensils and implements to make a 'cell' oven or cooktop. With all that in mind we take you through some recipes that you'll definitely recognise. These might be some fun kitchen experiments  to do yourself for a bit of fun on a rainy weekend. Maybe give the nutraloaf a miss!All credit to these ingenious individuals who look beyond their situation with some hope and optimism. 

This could be the healthiest pod we have ever produced. Remember all those things that were once bad for you? Remember all those things that you hated as a kid? Remember a time before you had even heard of Superfoods? They all bob their heads up this week for a chance to be acknowledged as the 'good guys' in your diet.Phil and Barbara line up a long list and go head-to-head with the proclamation 'one man's meat is another man's poison'.  In case you in the mood for a smoothie, to wrap up the good stuff we fly through the most nutrient dense vegetables. See... that didn't hurt a bit.

How could we possibly be nearly 100 episodes old and never done a specific 4th July show? Phil opens his wallet and decides that our favourite president TJ, needs a new nickname. We motor down list of essential 4th foods that will help make you a star. Barbara tells you what not to serve. We reveal the secret to winning a hot dog eating contest. Then we do the numbers on a few food facts. And in preparation for another extravaganza inside and outside the shop this Saturday we review what's available from the Maple Leaf Meat Van. Yummo!Of course it wouldn't be a show without Phil regaling us with a childhood story. This time it's 'fun with fireworks'.

Just like primordial soup requiring  a perfect mixture of organic molecules from which life on earth could originate... regular soup is no different.It's easy, it's delicious and it's sort of magical how well it fixes you up. So we talk about its restorative power, some not so obvious varieties and then roll into a few pop culture references.  If you're hankering for a special type we can tell you where to get it. We round out with a nice little theatre piece and have a laugh about a couple of recent occurrences in the We Got Goss segment.

It's time to put on your finest and sit up straight at the table because we'll be eating something special tonight and the Queen is coming over.To help celebrate Her Royal Highness's Platinum Jubilee we did a spot of research into the particular commemorative meals that one might expect to part-take in. Such delights as jubilee chicken, sausage rolls, duck eggs, Craster kipper pate, Victoria sponge and other mouth-watering delights. Of course all knocked back with a swizzle of Coronation Fizz. Sounds marvellous. Along the way we discover what so of the more well to do institutions prepared and look at Jubilee menus from the last 70 years. Bless her and may God Save the Queen.

While slightly overdue the time has arrived for us to investigate Phil's trip.Destination North Carolina leads to questions about:Who did you meet?What did you see?What's in our gift pack?What's the first thing you ate?Did you order frozen goods?What was the best thing you ate?What's changed in the USA?Did you see food innovations?How's LAX?What did you buy at the duty free shop?All that stuff & the regular segs. Welcome back.

Last week the silver screen, this week the tube! Yes it's DaveTV as we welcome back David Terpin for our small screen extravaganza. Barbara and David chronicle the shows  they grew up watching.  From the very start the European influence was apparent as Americans were educated about alternate cuisines. In 1993 something significant on American TV happened and BAM! it was never the same.We flag a few Pop Culture influences and then it's time to listen and remember. We have cut up a number of famous scene from TV and included Movies which we could fit into last week's pod. Caution: a few swear words amongst the clips.Finally,  two great food songs... well one great food song and one which must be the most decadent food fight ever. 

A blockbuster episode which is fitting given the subject... Movies. An old food loving friend drops in as we wander down the Boulevard of Stars to look at Movies that have been focussed around food.Starting in 1971 and moving chronologically through the years to 2016. While movies is the focus, we also include animations, documentaries and wine.  Plenty of variety and passion for food on the big screen.All titles and years are verbalised so you can watch trailers and hit the subscription channel if you have missed any of these classics.

If you're old enough, you might be able to cast your mind back to January 1981. That month, Kim Wilde released her classic "Kids in America". It topped charts globally.Today we're stealing the title and serving up our own 'A Kid in America'. It's bound to be even more popular than the song.   We all know that Phil and Barbara grew up on the East & West Coast, but we have fast forwarded to the modern era. Today we talk with Kaeli. She is a USAFoods stalwart and spent her first 14 years in the US. Kaeli provides an updated perspective of a youth spent Down South and also the transition to Australia. Find out just what life is like for the younger brigade and discover if you have received one of her hand written notes she slips into online packages.

Here we are with a curve ball episode. And to do it justice we have recruited one of the young ones who has had experience with food trucks. Yes, we have all had our late night exposure to the kabab shop, but these things are a a bit of a phenomenon. And while the vans are pretty cutesy, the food is definitely varied and yummo. We have located where these things gather so all you have to do is circle the wagons. We also have plenty of fun mucking around with our other regular segments along the way.

USAFoods celebrated 25 years in business and the pod went along to capture it. A little different to our typical show as this one captures the excitement and in-store energy as we talk to customers from all walks as they pass-by the microphone. It was a pretty frenzied environment with heaps going on. There were lots of people saying hello to friends and relatives in the US. Such a lovely time with customers and a proud day for the business. Thanks to everyone for their patronage over the years. 

With Easter in the rear view mirror, the season has changed and we are simmering into winter with some slow cooking. Grab your crock pot and get ready as we look at the Most Popular, Surprising, Favourites and some Rules and Tips.The fun facts are quick and to the point but Barbara does take time to discuss how long you should cook a slow cook recipe. Then, the guys work through a long list of things you should never put into a slow cooker. The big question... what is the one thing that Phil completely forgot about?Don't forget - see you in store next Saturday 30th April.

DECLARATION: This episode's content was a partisan decision made equally by a man and woman. We make that declaration that because gifts from (and for) the kitchen can be misinterpreted. You need to make your own decision on how such gifts may be received.Phil and Barbara love being in the kitchen and playing with gadget and utensils. The guys just decided to create a very long list of goodies and gifts that are super suitable for Mothers Day. As part of her extensive research, Barbara dragged herself in and out of all the best kitchen and cooking shops at the local super complex. So list carefully for the super affordable from kids, to the super expensive from husbands who have left it to the last minute.gulp!

...and he's back! Yes, not quite fighting fit, but back all the same. This week Phil and Barbara chat about an America only phenomenon - Coupons. While more recently you might have seen Extreme Couponers programs , they actually started more than a century ago. If you're a regular listener to the pod you might able to guess who that innovator was.Also up for discussion this week is:What do Coupons DoProblems with Coupons Types of CouponsWho Uses CouponsWhy don't we have coupons here

With suburban sprawl came the requirement for central convenience and the mall was created. And where's there's shopping there's food. As it now turns out, shoppers spend 20% of their time in the for court. The 70's and 80's saw boom in growth and popularity. American culture, particularly on the West Coast was popularised on TV and in movies. How many of these ring a bell; Hickory Farms, Hot Sam, Hot Dog on a Stick, Old Time Burrito, Orange Julius and Cinnabon? The list goes on and like always, we rekindle memories of yesteryear. We do have a special guest this week. He has a bit of influence over what we order and can reveal a few secrets on some incoming surprises. 

For about 100 years the corner store was THE destination. If your parents thought you were responsible enough you might have been asked to go to the store for milk or bread. If you were lucky your parents forget to ask for change, and then you had money.  With money, a kid could exercise their independence. It possible that this is where TV advertising had its biggest impact. Influenced children could now pick their own flavoured potato chips, chocolate bars, ice creams or other confection into the white lolly bag. It was the meeting place... the hangout.So... the corner store... a place where immigrants got their start in a new country. We cover the history, some interesting facts from the US and Oz as well as some fun reflections. Barbara also reached out to some of her US old school buddies and they regale us with their own memories. Take a walk back in time with us.

This podcast works hard at being non-political. It's actually not that bad to be honest... who cares about politicians?This week we tippy toe over the threshold and into The White House. We don't care about the bloke in charge, we're more interested in his wife. Hopefully she likes Washington weather.We delve into responsibilities, noteworthy causes, some trivia, and what they are best known for.  At various times the austerity of the nation has been reflected in its eating habits.There was also a time when the family meal inside The White House had to be paid for. As it turns out, some First Ladies were thrifty and not so concerned about what hit the plate.Hemmingway puts it best as you'll hear when you listen.

Not everyone can afford to eat smashed avo on toast on a daily basis. But with a little help from Phil and Barbara you could possibly do it once a weekend... or month.Looks like the world is spinning on a slightly different axis and a bit of belt tightening may be required. Our captains of cooking have some real life examples of how to get through the week. They dive headfirst into the supermarket and fridge and point you in the direction of inventive solutions. They are a little bit clever these two.Our bumper final segment covers Store Specials, Feedback, Product Review, Knowledge Nuggets and We Got Goss. It's all here in our sheep eats episode.

There is an awesome vibe amongst the USAFoods team. They are, mostly, a young group that socialise together and get through the day in support of each other. Fundamentally three functions coming together to get the goodies out the door. We have a healthy amount of American employees but we do have a 'Spanner in the Works'... our beloved marketing guru Anna.Anna (Spanner) is an Aussie Dynamo who gets stuff done. We thought it might be interesting to chat casually about the learning curve, her product knowledge, mispronunciations and just how she landed the job at USAFoods. Anna also takes us through her favourite goodies and is guest Personal Best Product Reviewer this week.

Songs are littered with the sentiment about 'never knowing what you had until it was gone'. A particular John Stewart song from the early  80's comes to mind for me. I digress. Friends, can I reacquaint you with aeroplane food! Yes the miracle of flight has returned and buzzing around the world is a thing again. Before you know it, you'll be buckled in and here comes the food trolley.To make your travels more enjoyable we look at some menu items that sound, look and should taste great. We also list the top ten airlines for food from around the world. Don't fret, some of them do roll down our Australian runways.We face into the not so good with consumer generated reviews and ANOTHER new segment this week.Bon Voyage and Bon Appetit.

OK, Stop. What was the last thing you ate?Remember it? How would you feel if that was your last meal?What might it say about you? You may not even care but it is an interesting thought. As you can probably imagine some bad dudes know what their last meal will be. They special order it. Without acknowledging them we wanted to give this topic some thought.We dug a bit deeper and discovered what some famous people last munched. We found out what some famous chefs would order and from where. We wander through a list of randoms and then even more randoms... some of the USAFoods crew. Of course we also visit the Prison Menu of some John and Jane Does. After all, there is a little bit of NZ photographer Henry Hargreaves in all of us.

This week we tip toe over the border to Vancouver, Canada. It's 51 episodes since our last guest and this week we are joined by Dina Charpentier. Dina and her husband teleport between Australia and Canada as they chase the sun. She drops into the studio and leads the conversation while Phil recalls some of the places visited when he travelled to Canada on an ice hockey trip with Dina's husband.We learn more about the British influence in Canada as Dina walks us through some of her experiences, missed favourites and her memories of residing in Texas. Laugh as the French influence on Canadian cuisine throws up a couple of tongue twisters.Just in case we missed anything, we work our way through the 17 Traditional Canadian foods you need to experience. This episode is rounded out with our Ripper Recipe, Personal Best Product Review and Knowledge Nuggets.

It's peak football season in the US with Super Bowl LVI only days away. Our focus in this episode is on people who sometimes don't even go into the game. We also pay tribute to a much loved American icon who gave his life to football. He had enormous affection for everyday folks that he met on his life journey.So... tailgating... the pre-game event where you barbecue in a parking lot and potentially get blistered with booze. So... John Madden... the guy who wanted to be amongst them more than in the broadcasting booth.Any commentator who gets to use the telestrator to highlight the six legs of a turkey during a thanksgiving broadcast definitely deserves his Emmy. Well played John.

Here's the deal... you're back at work,the kids are back at school,you're left trying to maximise time so you can enjoy what's left of summer.We are here trying to help and give you a little energy along the way. Often the easiest is also the best. So in this episode we help with plenty of uncomplicated suggestions. There are stacks of tips along the way.As promised, we have shaken up the final segment and introduced another new segment. 

While researching this podcast it was discovered that the Canadians first patented peanut paste in 1884. Spoiler alert... Phil and Barbara don't care. As far as they are concerned, because it was called paste it didn't qualify.Enough history... but wait, there's more! An enterprising bloke call Lee Zalben with a penchant for wacky PB flavours absolutely 'nutted it' with a PB only restaurant in The Village. We go waaaaaay back to 1998 when this whole thing started. BTW, it's now over (well sort of). Good ol' Lee and his Peanut Butter & Co. Would it surprise you to know that Phil has been to the restaurant? Our crew line up six of his best flavours and taste test and mash up a few flavours. We check out the menu and the cook book and a couple of recipes. Oh... we've also messed around with the format so a few new bits and pieces are revealed as we go.And finally, while trying to find the YouTube link to Kramer talking to Jerry about a PB restaurant, I found something even better... https://www.youtube.com/watch?v=qZLs7BHhduA

What is going on? How can we be so deep into January already? This could be the last week before the rat race is back at it. OMG, doesn't RAT race have a different meaning all of a sudden!This podcast falls somewhere between the English cricket team and Ash Barty. It's the little Aussie battler that survived summer and hopefully kept you entertained. Thanks for being along for the journey. Featuring informative, memorable and humorous content about;TeaListener QuestionsPotluckSouthern CookingPopcornChain RestaurantsHappy AccidentsHalloweenCondimentsand Snack Cakes

How time flies when you're having fun and enjoying the holidays. Curated to keep you pepped up and happy as a lark is the Gdayall Podcast, 'Best of Series'.It's nearly as good as 2x Khawaja centuries and fresh hand picked fruit from an orchard. The critics hail it, "Almost, the greatest ever"Featuring informative, memorable and humorous content about;Jerky and Cowboy FoodHerbs & SpicesItalian pastries and cookiesIn-Store Experience #250's Cooking and CasseroleCopycat RecipesRetro CandyPickle ShowDelis - The Cultural Melting PotJingles & TaglinesHawaiian FoodCoffee Cakeand Sopranos Cooking

Just in time for the New Year... the Gdayall Podcast, 'Best of Series'. It's way better that watching that new Spiderman movie or swapping unwanted Christmas gifts at the department store.  Also, even better than Best of #1.Featuring informative, memorable and humorous content about;PB&JIn-Store Experience #1Odd Ball Food Combo'sIce Cream & Milk ShakesChocolateFusion & InnovationHamburgersand Donuts & Doughnuts

Just in time for Summer... the Gdayall Podcast, 'Best of Series'. It's way better that watching the cricket or listening to some new Courtney Barnett song.Featuring informative, memorable and humorous content about;Cal MexCoffee CultureCorn ChipsSuperbowl StuffPizzaSoda, Pop & FizzCakeBreakfast CerealSt Patricks DayPotato Chipsand Easter

Maybe it's the season, but Barbara and Phil seemed to have plenty to laugh about this week.Rattling off summer traditions from both the US and Oz and recounting stories of their youth along the way. They do get to food discussions and this week it's about the greatest summer foods and easy dinners. Some great ideas amongst the dinners and plenty to look forward to.Then we countdown from 10 the best summer food in America to travel to. This list is peak indulgence. It's a list for anybody who has done it all. It's like a "dharling, you absolutely must taste the Strawberry Chicken Salad at Arcadia Farms... it's so scrummy. Do it before you die" list!The dudes wrap up with the best thing they tasted in 2021 and Barbara sneaks in a late amendment. We still found time for a product review and recipe round up, but Phil does break the rules.Barbara signs off with a strong point as Clark W Griswold and that's it. Merry Christmas all. Thanks for dropping in for a listen and laugh.

If you are into your subject matter AND you like the New York accent then you're in for a treat. Phil is right at home with his terminology, his ingredients and his accent comes bursting forward. He was even feeling cheeky enough to try a whisk the Sicilian pastry shop owner off on a holiday. Husbands and wives and ten paces!!Barbara and Phil literally leaf their way through Carmela Soprano's entertainment guide and just fall in love with some recipes. A fun book that should be taking deadly serious. Along the way we get insight and life hacks from some of the crew, including Silvio, Christopher and Paulie Walnuts. They chip in with tips on gift giving, godfathering, poker and making a toast. 

This weeks podcast starts with a commonly held misconception (by Barbara) about what men do when standing around a barbecue. Most men agree that she is not aligned with the intricate balance of function and conversation at the barbecue.Now...  in todays podcast we compare the subtle difference between a Cookout and a BBQ. We breakdown some typical dishes. Phil and Barbara then road test the definitive list of travel foods. Our Top 16, becomes 17 when they realise a missing inclusion. So we have a Double Gold winner. Phil confirms, by example, the most difficult food to eat and drive with. For good measure, and hygiene,  we also work through the essential non-food additions you need when hitting the road.Beep beep.

Christmas... a bit  over 3 weeks away... and you are struggling for gift ideas. We wanted to help you deliver a special, personalised gift that shows you are thoughtful and care.This week we have over 20 themes that you could use as gift centre pieces. Grab a gift box or basket or some other appropriate receptacle and listen up. Beyond some of the obvious ones, we discuss Breakfast (fun and serious), Barbecue, Pickles, Groceries, Cocktails, Rubs and Spices. Nothing too difficult about this one, just a little inspiration for a great way to be remembered. It's also Phil's turn to do a product review and the Ripper Recipe Roundup are a couple of all-time favourites.It's December... time to break out Christmas Vacation. "The podcast is full" 

With Thanksgiving on the way, we thought it would be a great idea to tell you about all the appetisers you can fill up on before you even get to the turkey. Barbara diligently list the official list of appetisers. After that, the podcast  goes back to its original idea... two dudes having a yack at the water cooler. Phil and Barbara work their way through a variety of recipes and suggestions for the fourth Thursday in November.  It's kind of like we are just standing next to them while they have a natter. If you're looking for more Thanksgiving info, can I suggest episodes 9 and 11.Our regular couple of new segments are also included and I have to say, I'm big on the product review Barbara does.

Sinatra has a song titled "Drinking Again". In this episode we fill the glass to the brim and off we go for about an hour. We look at what those nasty Europeans did to America once they gained their independence.  How Churchill stayed topped up in the 30's, prohibition loop holes and connect a sport to running booze over the border.Phil and Barbara run down the list of American classic cocktails and visit the prohibition era. There are plenty of unknowns on that list. Then we move to the 50's, the decade made famous by MadMen and their daily office shenanigans. We keep moving... the 70's, the cocktail era of the 80's with it's suggestive names and bright colours and round it out with some summer classics for the BBQ. This episode is 100% proof.Rounding out with a bit of fun is Deano and Foster Brooks - Airline Sketch: https://www.youtube.com/watch?v=8XC3Hc-rAkk

If you're a Snack Cake aficionado you may know which one of following crazy names I just made up; Yodels, Devil Dogs, Zoinks, Ding Dongs, Roly Poly, Ho-Ho's, Cloud Cakes, Ring Dings? As an Aussie, I have always been fascinated by the goof-ball names these products were given. They all sound like such fun.I think we are all familiar with the Twinkie, but boy, does this guy have some yummy relatives. Phil and Barbara take us on another fun journey as we look at recognised brands and particular styles and bit of brand history and then THE BIG LIST.  Did my made up word make it? Then... rate what you ate! The Top 10 Hostess of all time as well as toffy mag 'Esquire',  list their best five. It's all here.As happens on this podcast, we get side-tracked. This week it was Sebastian Maniscalco talking about Entenmann's. Here's the link...https://www.youtube.com/watch?v=5CznoAW2k1I

We do it all  at the Gdayall podcast. So when a listener recently suggested we do Mustard and Ketchup we decided to throw on some Mayo and get on board. But condiments is far more complex than the yellow, red and white stuff.Who's heard of stuff like Catsup, Roquefort Dressing and Spicy Brown? There's always a list and we review top sellers, state favourites and a wacky one. Diving deeper, we reveal guilty pleasures  and what Gen Zedders think. Finally, we emptied the store shelves and armed ourselves with a bit of everything. Fourteen of the most popular get a detailed review along a few oddments. If only you could get some of this on your Bunnings snag!As promised, Taste Tester Melissa McCarthy... https://www.youtube.com/watch?v=GQ4jPqU5r7k

Halloween is here and let's hope plenty of kids get to roam the streets and collect bags of treats. We face into the 'American tradition' and explain once more it's Celtic origins. Phil and Barbara touched on this last year, but deeper research has dug up some more information. We love the legend of Stingy Jack. Beyond the wild assortment of single wrapped candy, we have focused firmly on Candy Corn. These little waxy morsels have been around since 1880. Despite the taste, if you have these in a small bowl in your house, they will eventually be consumed. It just happens.More than a century ago haunting in the US was getting seriously out of hand and was beyond 'young men blowing off steam'. This resulted in the creation of what...? Finally, 100 years removed from the Spanish Flu, you might be interested in how Halloween was affected back then.If interested, you'll find The Hearse Song on Spotify.

Is there anything sweeter in life than a happy accident? We have compiled the definitive list of 'Wait, What' recipe errors that turned into success. Possibly the most import question asked along the way by Barbara was "who was the brave person who decided to be the first taster?" That is a very important question when it comes to milk based products. A couple of real goodies amongst the list.Apart from focusing on successful failures, we also list the top 5 failed foods. Phils gets to taste test a 'Mood Enhancer'. The jury is still out on whether it worked. Some great feedback and our new segments, Personal Best and Ripper Recipe Roundup are off and running. We've included a full length closer for Muffy.

This week we touch the void as we discuss Chain Restaurants. They may well be the magical missing link to our local dining experiences. Not that we don't love our own culture, but these locations offer Comfort, Consistency, Home Style, Atmosphere and Service that just makes convenient dining that much easier. Take our hand and wind your way around the routes and by-ways of these familiar establishments. In additional to all those restaurants and our new segment called Ripper Recipe RoundUp we have an even newer segment called Personal Best Product Profile. Phil takes us through the What, Why and How of his mystery product.

How about these intersections of time... cavemen in 4700 BC popped it,the depression popularised it, and the 70's domesticated it.That's the life journey of popcorn.Interesting couple of Native American Indian facts before we jump into the 9 most popular types, 10 if you include Nebraska Popcorn Balls. We have also discovered some flavours that you would not normally consider, like Texas Toast!Barbara and Phil provide us with their individual expertise in our lounge twisting segment 'Ripper Recipe Roundup' . AND, if interested, here's the 'science oven' scene from American Hustle.https://www.youtube.com/watch?v=vHyJxYY5EFY"Thank god for me"

Southern food is too complex and varied to ever achieve a conclusive origin story.  While the influences are many, there are three major cultures to consider—Native American, West African, and European. Different ingredients define the Southern states more so than any other part of the country. There are seven significant cuisines Louisiana Creole, Low Country, Appalachian, Cajun, Gullah, Floribbean and Soul Food. Phil and Barbara work through all of this and the three types of cooking techniques in an extensive episode. 

Potluck is: A situation in which one must take a chance that whatever is available will prove to be good or acceptable.A Potluck is: A potluck is a communal gathering where each guest contributes a different, often homemade, dish of food to share.If you have spent any time in the US with a family then chances are you have been to a potluck. They love 'em and they are a great community event. People get to show off or contribute in their own special way. We look at a few do's and don't's and check off some of the themes that potlucks often take. Just a word of warning... keep a close eye on those church lady 'chefs'.

Wow, it's our first anniversary episode! After a year of one-way communication, we decided to turn the microphone  toward the audience. We waste no time jumping into the 40+ questions that hopefully inform or demystify the inside workings of USAFoods.   Subjects covered include:Special OrdersThemed food BBQMeatCandyGluten FreeCultures Show ideas Seasons For a few who we didn't get to, we are making some space for your questions in the next couple of episodes.Thanks to all who participated.

Think tea in the US and you're probably thinking iced. While that may be true, it was not always the case. Tea plays a large part in early American history.  As a British colony they did sip it. But about 250 years ago it became unpatriotic to do so. We give you a very quick Boston Tea Party lesson.With warmer climates and sugar and ice, changed everything.  This led to regional tea traditions and the establishment of a number local tea manufacturers. After that came the bottled tea varieties. A few mysteries solved along the way... why is it called Snapple, why is it called an Arnold Palmer,who is the hippy tea company with $100m in annual sales,what is in Constant Comment,and why is not even called that?