What We Ate

Amidst a Summer heatwave, we try a bunch of different food from takeout places, and try to stick to cooking in the Toaster Oven.

We went camping and didn't let that dissuade us from getting down with our meals. We also discuss what we ate leading up to our trip.

We find different uses for Croissants and make some other delicious meals along the way.

We discuss our food orders for the week, including some awesome Birria, as well as some good 'ol homecookin' and new found favorites!

We dive in to some new recipes we've been exploring and also go over some favorite spots that haven't been featured on the show until now. Pardon the AC. It was hot!

This week we talk chicken, chicken, some beef, and more chicken. We explore many different ways to use a rotisserie bird and more!

We're back! Boy, have we been busy lately. Thankfully, we've still had time to cook and eat, so here's what we ate!

We start off this episode where we left off... with Ribeye. Then we order out a few times and find some great ways to use Cuban leftovers. Molé, the Pug makes a guest appearance, listen closely, and you'll probably hear some of her noises throughout the show.

Whew, we did it, we finally caught up! Thanks for your patience, listeners, we've been very busy with the protests etc, and let time get the better of us, so here's the second of two back-to-back episodes for this weekend. We try a new fish, make some favorites and talk a little more #blacklivesmatter

We discuss current events surrounding the Black Lives Matter movement and what we're doing to show support. Also, we make some time to talk food, as this show is about food, after all. Quesatacos are our new obsession.

In this episode, we discuss many dishes from the past couple of weeks, trying out a new format for the show. Also, what was supposed to be the outro turned into a podcast within a podcast. Enjoy!

This one's a doozy. D&G recap 5 days of food and fun! Some new, some old, all delicious. Stripper Nachos are apparently a thing, at least in this household.

We play catch-up on this episode, cramming in 5 days of food. That means we go a bit lighter on the Covid-19 talk, which isnprobably a good thing, after the last one. Airfried goodness happens, and Cinco De Mayo!

We give a Molé the Pug update, ramble on about Corona-related conspiracies and talk Schnitzel. This one's a doozy.

We welcome Molé, a little Pug puppy into our lives. She's sooooo cute! Oh yeah, and we eat a bunch of pork.

Seafood's on the menu! D&G utilize their lower heat-emitting cooking appliances to get them through a heat wave.

D&G use up the rest of the Wagyu with a new recipe using a new ingredient. Oh yeah, and it was 4/20! So the two whip up a batch of special cookie dough.

Your hosts cook a thicc Wagyu Ribeye and use it throughout the week.

We tried to support some local restaurants this weekend, amidst the Corona Crisis. Chinese, Cuban, Mexican, & More!

D&G find multiple uses for their Red Rock Shrimp. Oh yeah, and they also make one of the best Moles ever for some chicken.

D&G go head to head with back to back bacon egg and cheese sandwiches... and that's just breakfast. Also, they detail their apocalyptic liquor run.

In this Episode, D&G whip up some new recipes, using fresh Apocalyptic Farmer's Market ingredients.

D&G fry up another episode of delicious eats and strangeness. Also, they visit Italy by way of some classic Italian-American eats.

Damien & Gabrielle get silly about chili and more!

In this Episode, D&G make some truly delightful brownies and discuss what the ate over the weekend. T&IG: @whatweatepod

In the 3rd episode of What We Ate, D&G discuss family favorites, as well as some recent meals, such as the brownies they ate before doing the podcast...

In this episode, D&G use up some elements of previous meals in different ways to create new dishes. Also, a lot of unavoidable Coronavirus talk and some previews of potential future shows. Stay Hungo!

In the first episode of What We Ate, Damien and Gabrielle discuss their food preparedness for the Coronavirus lockdown. They also take you on a journey through their meals up through St. Paddy's day, explaining their cooking methods and ingredient choices. Stay hungo!