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Hosted by mitch goldich
8 episodes with mitch goldich
2 episodes with mitch goldich
Conor Orr, Albert Breer, and Mitch Goldich break down their predictions for the next five Super Bowl winners including if CJ Stroud is the top QB of the future, if the Matthew Stafford Rams can still compete, how the Chiefs will regress with an aging roster, what a Jim Harbaugh led Chargers team will do, how far Jared Goff can take the Lions, and moreSee omnystudio.com/listener for privacy information.
Conor Orr is joined by Mitch Goldich to break down some of Conor's picks from his 100 predictions column including this year's MVP, why Daniel Jones will have a bounce back season, if load management will come to the NFL, how the Steelers will use Justin Fields, if rugby players will get more post-Olympics tryouts, and what Bill Belichick will be doing in the futureSee omnystudio.com/listener for privacy information.
SI's Mitch Goldich moderates the first football debate of 2024 between our candidates Conor Orr and Albert Breer to hear their thoughts on international games, challenging pass interference calls, the fumble touchback rule, Eli Manning's hall of fame credentials, and more!See omnystudio.com/listener for privacy information.
RIP Sports Illustrated. It's being reported that the current owners have GUTTED the struggling publication, firing almost everybody! If only they would stick to sports... ➡️ Tip Jar and Fan Support: http://ClownfishSupport.com ➡️ Official Merch Store: http://ShopClownfish.com ➡️ Official Website: http://ClownfishTV.com Additional Context: The iconic sports publication "Sports Illustrated" is facing significant upheaval, as its publisher, The Arena Group, has announced plans to lay off a substantial portion of its staff, possibly including the entire team. This decision follows a failed payment to Authentic Brands Group (ABG), the owner of the Sports Illustrated brand, which led to the revocation of The Arena Group's license to operate the magazine. License Revocation: The Arena Group's license to publish Sports Illustrated was revoked by ABG due to a missed $2.8 million bill. This revocation is the primary reason behind the layoffs. Extent of Layoffs: The exact number of staff members affected is not specified, but it is suggested that "a significant number, possibly all" of the magazine's writers and editors might be laid off. This drastic measure has placed the future of Sports Illustrated, a leader in sports journalism for nearly seven decades, in jeopardy. AI Scandal and Management Changes: Prior to this incident, Sports Illustrated was involved in a scandal where it published articles under fake bylines with AI-generated headshots. Additionally, there have been high-profile executive departures, including the firing of The Arena Group CEO Ross Levinsohn in December. However, The Arena Group has stated that the AI incident was not related to these executive changes. Reaction from Staff and Industry: The layoffs have been met with dismay by the Sports Illustrated employee union and others in the industry. Mitch Goldich, NFL editor and unit chair, expressed the union's commitment to maintaining the standard of the publication and ensuring fair treatment for its workers. Future of Sports Illustrated: Despite these challenges, ABG has stated its commitment to ensuring that the Sports Illustrated brand continues to thrive. They are looking for best-in-class stewardship to preserve the integrity of the brand's legacy. This situation marks a significant moment in the history of Sports Illustrated, raising concerns about the future of the publication and its impact on the landscape of sports journalism. About Us: Clownfish TV is an independent, opinionated news and commentary channel that covers Entertainment and Tech from a consumer's point of view. We talk about Gaming, Comics, Anime, TV, Movies, Animation and more. Hosted by Kneon and Geeky Sparkles. Disclaimer: This series is produced by Clownfish Studios and WebReef Media, and is part of ClownfishTV.com. Opinions expressed by our contributors do not necessarily reflect the views of our guests, affiliates, sponsors, or advertisers. ClownfishTV.com is an unofficial news source and has no connection to any company that we may cover. This channel and website and the content made available through this site are for educational, entertainment and informational purposes only. These so-called “fair uses” are permitted even if the use of the work would otherwise be infringing. #SportsIllustrated #Sports #Media #News #Commentary #Reaction #Podcast #Comedy #Entertainment #Hollywood #PopCulture #Tech
Conor Orr and Mitch Goldich go over every team's projected win total's from Conor's tradition of picking every the winner of every game during the upcoming seasonSee omnystudio.com/listener for privacy information.
Conor Orr has decided to leave the Cleveland Brown's in the past and is joined by Albert Breer and Mitch Goldich to pick a new one for him to unbiasedly root forSee omnystudio.com/listener for privacy information.
With Conor out on assignment, Gary instead hosts a show that the sportsbooks made him promise he would never host again. It's The MMQB Gambling Podcast reunion show, as Jimmy Traina of the SI Media Podcast and Mitch Goldich of Mitch Eats Food hop on to go over the logical, interesting and absurd prop bets for Super Bowl LVII between the Chiefs and Eagles. Here's how it works: Each panel member reveals a prop bet you should wager on (but, really, don't wager on them, maybe five bucks). And then... well, that's pretty much it, but four times. Lots of two-point-conversion, field-goal-kicking and butt-pushing talk along the way. We also have score predictions, MVP predictions and darkhorse MVP predictions, as well as a deep dive on the Iona Gaels basketball team. Have a comment, critique or question for a future mailbag? Email themmqb@gmail.com or tweet at @GGramling_SI or @ConorOrrSee omnystudio.com/listener for privacy information.
Mitch welcomes back Florida Man Rohan Nadkarni to discuss his first time finally eating the famous buffalo chicken tender sub at Publix. They discuss crispy chicken, using a bag for even sauce distribution, diced tomatoes, supermarket cookies and a comparison to Wawa. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. Mitch Eats Food mugs are now available: mitch-goldich.creator-spring.com/
Mitch heads north to a converted house that cooks bananas right into the French toast—not to be confused with the banana bread French toast! Plus a side of lobster benedict, because when you're that close to Maine you just have to. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. Mitch Eats Food mugs are now available: mitch-goldich.creator-spring.com/
Mitch welcomes himself to Boston with two lobster sandwiches in one sitting. He tries a gooey lobster melt, comes to an important conclusion about naked vs. traditional lobster rolls and makes a case for being a tourist. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. Mitch Eats Food mugs are now available: mitch-goldich.creator-spring.com/
Mitch gets an education on what a "Coney Island" means in the Detroit Metro area, thanks to two no-frills hot dog rivals literally next door to each other. Special guest and transplanted Michigander Dan Altman doesn't have all the answers, but joins to discuss chili, onions, mustard and the importance of "a good hot dog snap." Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. Mitch Eats Food mugs are now available: https://mitch-goldich.creator-spring.com/
Mitch goes double duck in L.A., first with a fat-washed whiskey cocktail, then with a pasta dish that gives him the chance to experience a new noodle. Special guest Peter Bukowski joins to discuss fazzoletti ("the handkerchief pasta"), tortellini brodo, a hot honey and salami pizza, and Buko's aggressive reservation style. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG. (Though sadly it was too dark for good photos here.)
Mitch travels around Los Angeles in search of tacos. Special guest and L.A. local Rohan Nadkarni takes him on a crawl to three different places, to sample four tacos and two burritos in one afternoon. They discuss hard shells, runny salsas, seasoned meats and signature mushrooms. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
The strangest coaching cycle in recent memory came to a close this week. Conor and Gary break down a bad organization hiring a good coach—the Dolphins nab Mike McDaniel as they look for a way to make it work with Tua Tagovailoa; a strange organization does the weirdest thing possible as the Texans promote Lovie Smith after firing David Culley; and the Saints go the continuity route with Dennis Allen as they (might, maybe) be looking to win a very weak NFC South in 2022. Then, friend of the show Mitch Goldich stops by to talk Super Bowl prop bets. Conor and Gary alternately praise and berate his picks—as well as Mitch himself. Will Mitch make money with his bets? Rather than waiting to see what happens in the game, we calculate his finances in real time. Have a comment, critique or question for a future mailbag? Email themmqb@gmail.com or tweet at @GGramling_SI or @ConorOrr Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
You are in the same place. You are in the same time. But this world is very different. Different because of one thing: Tom Brady is still the quarterback of the New England Patriots. What would have happened if Brady re-signed with the Patriots in the winter of 2020? Travel the multiverse and find Jenny Vrentas, Gary Gramling and Conor Orr (with the help of alternate reality host Mitch Goldich), recapping the adventures of the Brady-led 2020 and '21 Patriots, their success (or lack thereof) with their aging quarterback, the fate of Rob Gronkowski, and how it all would have played out heading into Sunday's Week 4 home game against the Tampa Bay Bucs. After the exercise in sci-fi is through, an earnest discussion of why the Brady/Belichick split made the most sense for all parties, even as Brady lifted the Lombardi for the seventh time. In short: Why the greatest coach-QB pairing the league has ever seen had run its course. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com
Mitch heads to Utah for the first time. Well, he did in February 2020 and finally tells you about it now. He goes to a fusion Native American, Mexican and Southwestern restaurant for his first experience with fry bread and Navajo tacos. Plus a plate of green chili frites and a cactus pear lemonade, of course. He discovers frites that stay firm under runny toppings and a great view of the mountains. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch goes back in time to release an episode originally taped in January 2020. (Remember crowded restaurants, birthday celebrations and communal cheeses?) Special guest Larry Fish makes his long-awaited debut to discuss Oda House, their first taste of authentic Georgian cuisine. Melty cheeses mixed tableside with a poached egg in a bread bowl; lamb meatballs with pomegranate seeds; cornish game hen with a blackberry cilantro garlic sauce; and pelamushi, an unusual grape pudding-like cake. All but one was a crowd-pleaser. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch says goodbye to New York by loading up on carbs at another outdoor brunch on the Upper West Side. *Zoolander voice* "The bacon is in the waffle?" Plus, potatoes and biscuits with the best strawberry butter around, a meal fit for a farewell tour. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch finally relaunches the podcast after a full year off due to the coronavirus pandemic. He shares his general thoughts on the outdoor dining scene in New York (sukkahs all over the city!) and dines out at one of his favorite brunch spots on the Upper West Side. The sausage and egg biscuit is a simple meal, but the carrot hash browns are a unique touch, and the variety of homemade jams and sauces are key at a place where every ingredient is fresh. We hope everyone is staying safe, supporting local restaurants and tipping generously. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Super Bowl LV is here, and that means the night of 100,000 prop best. Jimmy, Mitch and Gary run down their favorites, from Tom Brady's individual stats to missed PATs to *shortest* touchdown to Embiid vs. the Bucs to the Mitch Goldich-trademarked "Octopus." There's plenty of analysis on the game itself as well. How will the Chiefs overcome the lack of offensive tackles? Will fill-in left tackle Mike Remmers have another Super Sunday nightmare, or will the Chiefs be equipped to handle the extra pressure? Is this going to be a very Fournette evening in Tampa? And, if it comes right down to it, can Brady keep up with Patrick Mahomes? We have picks on the sides and total, as well as score predictions and our picks for MVP. And we also have an emotional farewell to each other and to all who listened to the show this season. Learn more about your ad choices. Visit podcastchoices.com/adchoices
Mitch Goldich of SI.com breaks down his plan to restructure the 2020 NFL regular season, how he thinks they should set up the postseason, and the feedback he’s been getting about his idea.
Mitch Goldich talks with Kalyn Kahler about how she reported her three-chapter series on former Green Bay Packers defensive end Kabeer Gbaja-Biamila, who turned to a new religion and joined what many describe as a cult once his playing days were over Read more of Kalyn's report here: https://www.si.com/nfl/2020/07/14/kabeer-gbaja-biamila-kgb-new-religious-movement-school-play-incident Learn more about your ad choices. Visit megaphone.fm/adchoices
Mitch has one more sandwich down in Miami, this time from a 24-hour laundromat that also happens to serve up great takeaway Cuban food. Special guest and Miami native Brian Ayala joins to talk about one of his favorite spots, after they chow down on the Pan Con Bistec, a traditional thinly-sliced steak sandwich. They also have a very good ground beef empanada and hot sauce so good... well, Brian has a story about that. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch flies to Miami just for an authentic Cuban sandwich. Special guest and Tampa native Bette Marston joins to discuss the difference between Miami vs. Tampa Cubans, and which she prefers. They went to Sanguich De Miami, sat at the counter and watched them butter the rolls and press the sandwiches. Mitch and Bette discuss the texture and hardness of Cuban bread, and the importance of a proper meat to bread ratio. They also eat crackling chicharrones with a variety of sauces made in-house. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
This episode is a departure from the usual format, and it's easily the hardest Mitch has worked for a podcast-worthy meal. Mitch interviews Deoglas Minja about what it's like having truly one of the most interesting jobs any cook can have in the world. Deoglas was the cook—or self-proclaimed "stomach engineer"—for Mitch's climb to the top of Mount Kilimanjaro. How many days does Deoglas spend on the mountain each year? How many eggs does he carry up per trip? What happens if a client is gluten free? Does he cook for his wife at home? They get into all this and more, plus some bonus singing from the mountain. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch ventures to Flushing for his first experience going hot-potting (yes, it's a verb). Four different types of broth and a parade of meats and veggies make for all kinds of glorious concoctions. From jumbo shrimp to fatty lamb, shrimp paste and many kinds of mushrooms, Mitch samples soups in a fun communal dining experience. If the fire alarm goes off, just ignore it. Maybe wave a towel. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch gets his first taste of Filipino food. Special guest Emily Sachnoff returns from a work trip to the Philippines and orders up authentic dishes at Maharlika in New York City. From sizzling sisig (a skillet of pork, egg and rice) to kare kare (oxtail in peanut stew), Mitch gets quite a lesson. Then they walk five blocks for halo-halo, a must-have Filipino dessert at Maharlika's sister restaurant, Jeepney. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch goes back to Chicago and does exactly what you're supposed to do in that town: Giordano's stuffed pizza. Special guest Mike Scannella joins to discuss two pizzas. First, the classic, stuffed deep dish with pineapple, sausage and fresh garlic. Then, a thin-crust with giardiniera peppers and pepperoni. They discuss sauce-to-cheese ratios, hidden pepperonis, flaky crust and the hypothetical perfect bite of pizza. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch Goldich talks with Robert Klemko about his story detailing new allegations against Antonio Brown, and updates on the injuries sustained by Ben Roethlisberger and Drew Brees in week two Learn more about your ad choices. Visit megaphone.fm/adchoices
Mitch goes across the pond for some fresh fish and chips. He finds an enormous helping of battered cod with a mint pea purée in a fishing town on the coast of Ireland. He also has four oysters and a seafood chowder with some of the best mussels he's had in a long time. Because, you know, when in Howth. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch goes to mac & cheese heaven, samples four different kinds at the famous Murray's Cheese's new pop up. He's joined by special guest Sam Ashinoff-Goldich to sample classic, French onion, buffalo and BBQ, with a variety of cheeses, including a gooey 4 oz. burrata. They discuss raclette cheese, peppadew peppers and radiatori noodles, shaped perfectly to capture the cheese. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
The MMQB’s Conor Orr and Mitch Goldich bring back the second installment of our Football Movies podcast. This time Conor guides Mitch through his first viewing of Any Given Sunday. Is Al Pacino a player’s coach? Why is this movie so long? A special guest joins at the end to help break it all down. Learn more about your ad choices. Visit megaphone.fm/adchoices
Mitch has breakfast for lunch at Mussel & Burger Bar in Louisville, Kentucky. He orders the B.B.B. with maple syrup glazed pork belly, a maple syrup aioli and a fried egg to capture a full, balanced breakfast in one burger. Plus: When caramelized onions become an accent flavor, and the importance of making intentional decisions when pairing different types of fries with their burgers. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch joins special guest Tim Marcin at the Buffalo Wild Wings in Times Square, where Tim is a regular. They discuss Tim's obsession with the chain, sitting at the bar vs. a table, ordering wings extra wet, preferring the second-hottest sauce in a wide spectrum, attempting to get one extra wing from the kitchen and whether or not Mitch's Parmesan garlic boneless wings count as wings. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch and podcast guest (and wife) Sam Ashinoff-Goldich, indulge in the seven-course degustation menu at Hans Herzog Estate in New Zealand's wine region. Each course is paired with a different wine, in a fine-dining experience worthy of a special fish knife. Highlights of the meal include an asparagus soup poured at the table, adventures in lemon froth over pasta and a goat cheese mixed with volcanic ash. (Seriously.) This was a four-hour meal where the honeymooning diners got so close to the sommelier that he literally drove them home at the end of the night. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch flies all the way to New Zealand to try a burger that CNN has called the best in the world. Fergburger sits you down with a view of the kitchen, which cranks meals out from 8 a.m. to 5 a.m., so this is exactly the kind of burger joint Mitch would be into. Plus: Why salt and pepper squid is the new onion rings when it comes to sides for your burger. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Mitch decides he can't leave Nashville until he finds some tacos. He discovers Edley's, which has been voted the best BBQ in the city. The brisket and fried shrimp are good, but the secret might be the sauce and the toasted shells. He also goes "best player available" with three starch-heavy sides: cornbread, mac and cheese and maybe the best banana pudding he's ever tried. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.
Before Mitch and Sam could tie the knot, of course they needed to pick out their perfect wedding cake. Special guest Sam Ashinoff-Goldich makes her fifth appearance on the podcast, her first as Mitch’s wife, to discuss her favorite day of wedding planning. They detail the strategy for tasting 12 kinds of cake in one sitting, mixing and matching flavors and frostings and the ideal length for a chocolate ganache drip. Plus: Deciding which type of cake should be in the top tier, which will be frozen to eat in November 2019. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus @mitcheatsfoodpod account on IG.
Mitch goes down to Nashville and waits 90 minutes for hot chicken at the famous Hattie B's. He orders half a bird with a side of extra chicken, plus pimento mac and cheese, cole slaw, bread and pickles. Special guest Dave Seperson joins to discuss immediately regretting his mild order, sauce thoughts and the best sweet tea he had all week in Nashville. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.
Mitch's Austin trip continues with a stop at the famous Voodoo Doughnut. He samples one from both the cake and the raised yeast categories, choosing the Sprinkle Cake and the Old Dirty Bastard. Special guest Greg Patchak returns to the podcast to talk about gigantic doughnuts, a thick layer of peanut butter and Oreos and flavor so intense they had to gather themselves between bites. Patches: "I walked away from this experience quite full." Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.
Mitch pigs out in Austin, Texas. (And cows, and turkeys.) Special guest Matt Smith returns to the podcast to power rank five meats (beef rib, brisket, chipotle sausage, pork rib, turkey) and discuss a bunch of sides. The beef rib is big enough to have come from a dinosaur and the pickles are spicy enough to be jalapeños. Only in Texas. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.
Mitch goes back to Philly for another cheesesteak. This time he is joined by special guest Hannah Keyser (Associate Editor, Munchies), who calls Celebre's her favorite restaurant. They talk about nostalgic food memories, multiple uses for banana peppers, run-ins with the Phillies' broadcasting crew, New York pizza snobs and more. They also disagree over the pronunciation of Celebre's, which gets settled at the end. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.
Mitch combines his craving for ice cream with his love of the sugar cereal aisle during his long-awaited first trip to Emack & Bolio's. He samples a flavor called space cake (cake batter ice cream with bits of shortbread cookie and red velvet cake) in a cone built out of, essentially, a Cocoa Puff Rice Krispie Treat. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.
Mitch celebrates the one-year anniversary of the podcast by bringing back his fiancée Sam for an episode about one of her favorite restaurants in NYC. They talk about mixing creamy parma sauce with spicy red lobster sauce, mussels with parmesan barnacles and drinking oyster shooters. They also have a disagreement on the perfect dough-to-crust ratio of bread provided for endless dipping. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the new @mitcheatsfoodpod account on IG.
Mitch pigs out and scales sashimi mountain. He discusses ordering the sake of the month, eating shumai in one bite so you don't see the chicken-to-shrimp ratio, serving edamame piping hot and why Spanish mackerel is moving up his fish power rankings. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch celebrates his birthday by finally visiting Levain Bakery in NYC for the first time. They pull two gigantic cookies (one chocolate chip walnut, one dark chocolate peanut butter chip) right out of the oven, and he eats the gooey mess before he can leave the store. Is it the best cookie in New York City? Let's call it the clubhouse leader. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch mixes dinner with dessert at Clinton Hall in NYC, ordering the "famous" doughnut grilled cheese. The sandwich is served on a hook, suspended over a pot of tomato soup. Could a sugary glazed crust be the only thing missing from a truly perfect mozzarella grilled cheese? Only one way to find out. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch goes back home to Philly to satisfy his need for a cheesesteak. He and special guest Greg Patchak visit Woodrow’s Sandwich Shop on South Street for their unique take on a Philly classic: House-made truffle whiz, cherry pepper mayo and caramelized onions. It sounds a little unusual, but this hidden gem was recently named one of the Top 3 cheesesteaks in Philly by Bon Appetit. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch goes to a Phillies game and eats one of Citizens Bank Park's fan favorites. The only options on the menu are the buttermilk ranch fried chicken sandwich with rooster sauce and the bag of donuts. Special guest John Heleniak compares the ballpark offering to other locations in Philly, and defends what he calls "a home cheese" on the sandwich but they both lament the shrunken menu at the ballpark location. They do enjoy a pair of cakey donuts (cinnamon brown sugar and cookies and cream) but not the signature honey donuts they no longer have at Phillies games. But the menu options they do have still rate as good stadium fare. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch goes to South Korea and eats in a secret barbecue joint that requires an invite to find. He gorges on Jeju Black pig, a cut of pork belly you can't get in the United States, with homemade kimchi that's been aged three years. The clay furnace grill produced food so good, he ate whole cloves of garlic cooked in pork belly fat. This is Part 2 of "Mitch Eats in Korea" so check out Episode 19 too. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch takes the podcast international during a trip to the Olympics in South Korea. He visits the Jumunjin Seafood Market at dawn to watch them reel in the daily catch, then has a three-course feast on perfectly in-season red snow crab for breakfast. The meal includes a spicy crab stew, a crab guts bibimbap, and fermented, raw squid. He also cleanses his palate with some squid ink ice cream. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch heads to an Ethiopian restaurant, where he can eat piles of meat with his hands. He gets the Meskerem combo, with five different dishes served on injera, including three meats and two vegetables he can't tell apart. He also and washes it down with an Ethiopian beer. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch Cooks Food! In the first podcast of 2018, Mitch and his fiancée Sam discuss their final meal of 2017: A pasta making class on New Year's Eve. They talk ravioli cutters, drying racks full of fettuccine and putting veggies in your sauce. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch goes down to Florida to try a Belgian waffle topped with cannoli cream, fruit and caramel sauce. He also has a blackened Shrimp Benedict and a Bloody Mary garnished with cheese, pepperoni and a hot pepper. So he really hit every food group in one brunch. This episode also features a celebrity sighting. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch heads back to his hometown for one of his all-time favorite meals, and a day-after-Thanksgiving tradition. His favorite chicken fingers and fries on earth come from a place called FWOT (short for Fingers, Wings & Other Things). Make sure you order the right dipping sauces, including a honey mustard so good they sell it in bears. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch gets the full Irish breakfast experience at the Grafton in NYC—complete with Guinness on tap and rugby on TV. Special guest Megan McLoughlin joins to discuss what makes a full Irish breakfast different from a full English breakfast. They break down a meal with four different kinds of meat. The rashers, sausages and white pudding were good, but Megan had to defend the black pudding. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch puts on a bib and gloves for a spicy Louisiana boil at Claw Daddy’s in NYC. His fiancée Sam returns to the podcast to discuss huge oysters, the special sauce, adult Capri Suns and mac and cheese. Expect a return trip during crawfish season. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch meets a slut in Vegas. Don't get any ideas, that's just the name of the specialty at Eggslut at the Cosmo on the Strip. It’s an egg and potato purée, cooked and served in a glass jar with some sourdough bread. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch heads down to Virginia for a fried chicken biscuit with a side of gouda grits at Stomping Ground in Alexandria. He is introduced to the Mediterranean spice za’atar, which packs a powerful punch. He also goes on a little rant about the entire breakfast industry charging too much for orange juice. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch brunches at The Belgian Cafe in Philly with special guest David November. They start the day with a beer-and-OJ mimosa, as Nov grapples with whether or not to get a hamburger for breakfast. Mitch gets the breakfast pasta with pappardelle noodles, eggs over easy, smoked salmon and a dill cream sauce. Don’t forget the piping hot donuts! Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch has a nice big breakfast at Matt’s Big Breakfast in Phoenix’s Sky Harbor International Airport. He orders the French toast and samples a variety of meats, from the apple sausage to a salami scramble and the peppery thick-cut bacon. Even the butter and syrup were great at this all-around excellent meal. This is a restaurant worth getting to the airport early for (or finding one of the other Arizona locations). Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch gets a little buzz with some boozy ice cream (5% ABV!) in Manhattan. His fiancée Sam makes her podcast debut to discuss flights of dark chocolate whiskey salted caramel and strawberry rhubarb bourbon ice cream. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch goes to Ocean Prime in NYC, where he opts for a Kansas City strip steak with the bone in and a side of truffle butter. He also encounters a drink that smokes and learns that, when in doubt, get the dessert in the box. At the end of the episode, he also awkwardly delivers an important personal announcement. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch returns to his alma mater, Lehigh University, to eat at his favorite on-campus deli. His friend Smitty joins to talk about the Take-A-Shots and the Gombo, a couple triple-decker and quadruple-decker deli favorites. No trip to Lehigh is complete without a stop to see Tony at the Goose. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch goes to SuperChefs in Columbus, Ohio. There he discovers a superhero themed menu with gigantic portions, and samples a chicken and waffles sandwich and a stack of pineapple pancakes. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
The story behind Mitch’s first word, some hamburger accolades, why he wants to start a food podcast and what you can expect. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch goes to Fiore’s Deli to eat possibly the best mozzarella cheese in the U.S., which he puts on a tuna sandwich. If a sandwich from Fiore’s is good enough for Liz Lemon to eat on an episode of 30 Rock, it’s good enough for Mitch. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch goes to Playa Betty’s to eat tacos and make his own pomegranate habanero guacamole. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Mitch sets sail on the lobster boat, eats a lobster roll and discovers a spicy sauce for his tiger shrimp. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures.
Matt and Andrew talk to Mitch Goldich (writer/podcaster for Sports Illustrated and Matt's brother) about the greatest sporting events he's seen in person, how to survive on almost no sleep, and why Mitch had to start preparing his own school lunches. Today's podcast is brought to you by warbyparker.com - get a FREE 5-Day Home Try-On at www.warbyparkertrial.com/SIBSB. Five pairs. Five days. One-hundred percent free.
Mitch Goldich and Alex Abnos recap the final day of the Olympic Games and the closing ceremony. They discuss the marathon, a wrestling coach meltdown, and Team USA's gold in men's basketball. The guys finish by tying up loose ends like the Quadrathlon, before Mitch finally declares his rugby allegiance.
In the final episode of Very Olympic Today, Mitch Goldich and Alex Abnos recall the most memorable moments from every single one of the Olympics' 34 sports. The guys also offer their thanks and say goodbye after a marathon run of daily podcasts.
On Episode 8 we are joined by Mitch Goldich, a social media producer for Sports Illustrated, to discuss how social media has changed the way games are covered, how sports narratives are shaped and developed, Mitch's take on the sports landscape in 2015 and whether or not the Cubs will actually win the World Series this year as predicted in Back To The Future II.
Conor Orr and Albert Breer are joined by SI's Mitch Goldich to break down Conor's final record predictions for every NFL team and why he thinks every NFC North team will make the playoffs, the long streak of a new NFC East winner, and why this could be a breakthrough year for the NFC SouthCheck out Conor's full predictions here: https://www.si.com/nfl/season-preview-predicting-every-game-digital-coverAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy
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