Guys And Food Podcast

Sinopse

Think of it as a man cave where regular guys talk about food and drink instead of sports!Guys and Food is for you and other regular guys who love food. You dont have be a chef or work in the food business. You dont have to be an expert or a gourmet. You may just enjoy cooking, you may like to explore history or other cultures through food, or you may just like to eat. Youll probably like Guys and Food if: Your idea of a power tool is an immersion blender. Youre more interested in who won Top Chef than who won the latest sporting event in the national headlines. Youre the type of guy who likes to talk about the last meal that you ate, the meal you are eating, and the next meal youll eat. You covet your friends Viking Stove over his new sports car.

Episódios

  • The Best Chicken Wings? Ask Matt Reynolds...He Made a Movie About It!

    The Best Chicken Wings? Ask Matt Reynolds...He Made a Movie About It!

    04/08/2017 Duração: 13min

    Episode 028-  Imagine loving a food so much that you quit your job and make a movie about it.  That's what Matt Reynolds did. Reynolds is a filmmaker from central New York. He made a documentary about the finding the best wing called The Great Chicken Wing Hunt. Here is the trailer for The Great Chicken Wing Hunt. What was once a simple regional food that blue-collar guys enjoyed with a shot and a beer after a day's work at the plant, is now an international food phenomenon.  On July 29th, National Chicken Wing Day was celebrated and it's been for some time.  Coming up on Labor Day weekend, it is The National Buffalo Chicken Wing Festival--two days of raucous celebration to honor the humble chicken wing. If you listened to Episode 005 of this show,  you know I interviewed Dan Pashman, the host of The Sporkful.  You might recall that he and I spent a good part of that interview talking about wings.  In that show, he suggested I reach out to Matt Reynolds.  I am glad I did. You can watch The Great Chicken Wing

  • Delicious Things to Eat, Drink, Cook, Bake, Read, Etc. Roundup July 2017

    Delicious Things to Eat, Drink, Cook, Bake, Read, Etc. Roundup July 2017

    28/07/2017 Duração: 30min

    Episode 027- In this episode, I will let you know what I am up to food-wise and drink-wise.  It's my thinking that you might be interested or inspired to try some of these things.  Note:  I do not receive any compensation for you clicking on any of these links. They are for your knowledge, use, and enjoyment. If you enjoy Guys and Food, it would mean a lot if you could tell your friends and neighbors about it, or send them a link for the website or a specific podcast or blog post.   My Food Projects-  In the last month, "Baking with Joe" featured the Chocolate Beet Cake and the Fresh Mint Oreo Cheesecake from "The Harvest Baker."  Also, we made ciabatta from Paul Hollywood's "100 Great Breads" and Nutella stuffed cookies from Sugar Spun Run. In the garden, my cucumbers and hot peppers are coming from the garden.  The tomatoes are "meh." What I'm Baking- I made the Blueberry Crisp from King Arthur Flour Baker's Companion twice, Sour Cherry Crumb Pie, Bumble Berry Pie, and Chocolate Cherry Almond Hand Pies. W

  • Six Sauces and Relishes for Grilled Meat Success!

    Six Sauces and Relishes for Grilled Meat Success!

    13/07/2017 Duração: 16min

    Episode 026- As we're knee deep into grilling season, you've probably run through your tried and true favorite ways to serve grilled meat. Today, I will offer six suggestions of sauces and relishes that will bring moisture, taste, and accentuate the flavors that come with grilled meats. Normally, I studiously avoid discussing grilling (and barbecuing for that matter) because it seems that when most people talk about "guys and food", they go straight to grilling and barbecuing.   I try to cover the other aspects of guys and food but here we are in the middle of July and, if we're talking about cooking during this time of year, it simply can't be avoided. For the purposes of clarification, this show we are not going to talk about barbecuing, low and slow cooking indirectly usually over coals or wood.  That is a totally different discipline and the topic of another program.  When I talk about grilling, I mean cooking over a high heat, directly from the bottom of the grill with the cover off. If you're thinking

  • Dan Pashman: Reintroducing a Favorite Food Guy

    Dan Pashman: Reintroducing a Favorite Food Guy

    05/07/2017 Duração: 28min

    Episode 025-  In this encore presentation, I introduce you to Dan Pashman who is my kind of food guy.  He is smart, thoughtful, and funny! He also knows his food.  Once you listen to his podcast called The Sporkful you'll understand why it is not only my favorite food-related podcasts, but my favorite podcasts in general.  You may also see Dan on You're Eating It Wrong on the Cooking Channel.  Maybe you caught him recently with Guy Fieri on the Food Network. He was very gracious of him to come on the show.  While I admit that I am a bit of a Sporkful fanboy, that doesn't mean that I didn't take Dan to task for his approach to my hometown food, the chicken wing (aka Buffalo wings by rookies) during our talk. Here is video demonstrating his (and other) wing eating techniques. Incidentally, this is not the first time that Dan and I have been on a podcast together.  Dan interviewed me for The Sporkful's Veterans Day show. Take a listen! An update: Since our conversation, Dan has moved production of his show fro

  • The What Im Eating, Drinking, Cooking, Reading, Etc. Roundup- June 2017

    The "What I'm Eating, Drinking, Cooking, Reading, Etc." Roundup- June 2017

    29/06/2017 Duração: 41min

    Episode 024- In this episode, I will let you know what I am up to food-wise and drink-wise.  It's my thinking that you might be interested or inspired to try some of these things.  Note:  I do not receive any compensation for you clicking on any of these links. They are for your knowledge, use, and enjoyment. If you enjoy Guys and Food, it would mean a lot if you could tell your friends and neighbors about it, or send them a link for the website or a specific podcast or blog post.   What I'm Cooking-  Asparagus Bacon Appetizer, Mexican Street Corn We got another delivery of Hello Fresh.  The two meals we got were: Beef Burrito Night with refried beans, queso fresco, peppers and onion. Saucy Barbecue Chicken with creamy green bean and potato salad. What I'm Drinking- Shake Chocolate Porter by Boulder Beer.  I am also trying to switch to rum as a summer drink, without much success. What I'm Baking- Coffee Cake from "The United Cakes of America" and Banana Pound Cake from Cookbook Junkies. What I'm Eating-

  • Dissecting a Wine Label- Organic, Sustainable, and Unfiltered

    Dissecting a Wine Label- Organic, Sustainable, and Unfiltered

    21/06/2017 Duração: 16min

    Episode 023- Have you ever been to a wine shop or seen the terms "Organic", "Sustainable", or "Unfiltered" on a wine list? Are these real terms, important to your wine drinking experience or are simply marketing ploys designed to separate more dollars from your wallet? Our resident wine guy, Howard Riedel will help you figure out what theses terms mean  and give you important insight for the next time you buy a bottle of wine.  Howard is a wine expert and has 30 plus year career as a marketing consultant to  the retail wine industry.  Here are some of his recommendations in this category: Bonterra- A brand that evolved out of Fetzer’s early experiments in organic farming in the late 1980s, California’s Bonterra is considered the first mass-market organic brand. Emiliana-   Chile already has an advantage over most wine growing areas because it wasn’t affected by the phylloxera aphid that destroyed many vineyards around the world, primarily in France, in the mid-19th century. It’s why the vines in Chile grow

  • What Makes a Great Hamburger?

    What Makes a Great Hamburger?

    14/06/2017 Duração: 27min

    Episode 022-  What makes a great hamburger?  It's such a personal choice but, regardless of your preferences, there are specific things that you take your burger from "meh" to fabulous. On today's show, you'll learn about those things.  We'll also explore some ideas from fellow burger lovers.  Their suggestions might make you stop and say, "Hey, I want to try that!" One of my favorite burgers ever is from a restaurant called The Good Steer on Long Island.  It's called "The Cheese Dream" --now referred to as the "Classic Cheese Dream Supreme" on their menu. This hamburger is bathed in a velvety cheese sauce, tomato, bacon, and crowned with perfectly fried onion rings.  I've tried to replicate it at home, to no avail.  My only recourse is to get a Cheese Dream whenever I am back on Long Island.  Usually, I will stop at the Good Steer before I see my family or friends.  If you've ever had The Cheese Dream, you'd know why. There are many ways to enjoy a burger.  How one has it depends on many variables including

  • Fruit Pie Problems Solved!

    Fruit Pie Problems Solved!

    07/06/2017 Duração: 34min

    Episode 021-  Fruit pie season is not all unicorns and rainbows.  The bounty of fruit that comes from the spring and summer months makes it this the perfect time for putting it to good use in the guise of pies--many, many pies.   However, there are challenges that are unique to fruit pies as opposed to other types, say, custard pie for example. Anxiety associates itself for more than a couple of reasons.   First, there  are a number of variables when putting fruit into a pie filling. Second, we have to worry about the crust which is the arch-nemesis  of so many a pie baker.  It's enough to send some into fits of apoplexy! Ken Haedrich is a cookbook author and pie expert, having several written books exclusively  on the subject of pie.  He also claims the title of Dean the Pie Academy, which is his website dedicated to helping people making better pie.  He provides a calming hand on the shoulder to bakers who want to get their pies right. On the the very first episode of the Guys and Food podcast, Ken offer

  • Is Raising Chickens for the Birds?

    Is Raising Chickens for the Birds?

    31/05/2017 Duração: 32min

    Episode 020-  Paul O'Dell makes his living as a computer programmer but spends a goodly amount of his time thinking about chickens and eggs thanks to his wife, Karen, and their three daughters. While ensconced  in the suburban ideal on Long Island, the O'Dell family has taken to the more rural pastime of raising chickens--six of them to be exact. In this episode, you will learn the research that went into getting the chickens, keeping them healthy and safe, and getting the coop.  You'll also learn what one does when the chickens start offering up to SIX EGGS A DAY! My hero, Rocky Balboa, knew what to do with the extra eggs around his place.   While there are plenty of ideas from the American Egg Board, here are some others: Since we are in grilling season, how about cooking eggs on the grill? Cloud eggs are the love child of a savory meringue and a sunny side up egg. You don't have to go to an old school bar to eat them, you can make pickled eggs at home. Eggs in Purgatory are bathed in a spicy tomato sauc

  • Suggestions for Cooking, Baking, Eating, Drinking, Etc. May 2017

    Suggestions for Cooking, Baking, Eating, Drinking, Etc. May 2017

    24/05/2017 Duração: 18min

    Episode 019- In this episode, I will let you know what I am up to food-wise and drink-wise.  It's my thinking that you might be interested or inspired to try some of these things.  Note:  I do not receive any compensation for you clicking on any of these links. They are for your knowledge, use, and enjoyment. What I'm Cooking- Ham and Cheese Strata (You'll recall that I discussed this in Guys and Food Episode 004)  What I'm Drinking- Armagnac, The Prisoner 2015, and  Coffee Porter from 12 Gates Brewing Company and Sam Adams Coffee Stout.   What I'm Baking- Banana Bread What I'm Eating- Raclette My Weekend Project- Getting the garden ready What Cookbook I'm Reading- International Night by Mark Kurlansky, and The President's Kitchen Cabinet by Adrian Miller, The Complete Meat Cookbook by Bruce Aidells and Denis Kelly What I'm Doing- Spicy Shelf Where I'm Going- Raclette's, Sinatra's, Happy Jack's  What I am Using- Vivino app,  Thermo Works Thermapen Mk4. Please feel free to reach out and let me what you're doi

  • Mezcal and Tequila: Learning the Basics of Mexicos Best Exports!

    Mezcal and Tequila: Learning the Basics of Mexico's Best Exports!

    18/05/2017 Duração: 27min

    Episode 018-  Ed Draves didn't know much of anything about tequila or mezcal when he went to Oaxaca, Mexico on a trip with his church. Over the years, he has become an expert on the subject and has gone back to Mexico several times to witness the production of this spirit. In this episode, you'll learn the difference between tequila and mezcal.  You'll get the basics on what to look for if you are a newbie. After listening, you'll also understand why Ed keeps going back! During the interview, Ed discussed Wahaka Mezcal, Rey Campero Mezcal,  and the blog Dave Miller's Mexico.  If you want to learn more about mezcal, the books that Ed mentioned are "Holy Smoke, It's Mezcal by John McEvoy" and "Mezcalaria, The Cult of Mezcal, by Ulises Torrentera".  Recently, liquor.com did a slideshow called The Essential Places for Drinking Mezcal in Oaxaca. There you can see a photo of Torrentera's bar that Ed described and, if you ever find yourself there, now you have recommendations on where to go! During the interview, E

  • Trucking Across America as a Food Guy

    Trucking Across America as a Food Guy

    11/05/2017 Duração: 34min

      Episode 017- If your only knowledge of what big rig truckers do is informed by Smokey and the Bandit and Convoy, you'll find that the stereotype of hard living, hell raisers is largely inaccurate. In Tom Kyrk's blog, Road Tested Living, he shares his life living as a trucker.  Those adventures include being part of the trucker's food culture, and, yes, there is a trucker's food culture. This includes not only eating at diners and truck stops.  It also means cooking in the close quarters of the back of one's rig.  In this episode you'll learn how that happens. You'll also get Tom's recommendations of excellent places around the country to grab some grub.  He also talks about a cookbook for truckers that he coauthored called The Rolling Kitchen Cookbook. Since they are working on the website, if that link doesn't work, try this link to get recipes. If you'd like to reach out directly to Tom Kyrk, you can email him at [email protected] or go to his Facebook page. Some of the locations that Tom mentio

  • One Dozen Kitchen Hacks To Make Your Life Easier

    One Dozen Kitchen Hacks To Make Your Life Easier

    03/05/2017 Duração: 19min

    Episode 016-  We could all use some tricks to make things a little easier in the kitchen.  In this show we will give you more than a few. If you have some, feel free to share them by clicking on the Contact button, email me at [email protected] guysandfood.com, or call the listener line at 716-427-GUYS (4897). The Guys and Food newsletter gives you delicious recipes, helpful kitchen hacks, and other things that any food guy will find useful. Some of the things in the newsletter will be exclusive, which means it won't make it on the podcast or blog. Sign up for the newsletter, you'll be glad that you did! (Don't worry, your contact information will never be sold or made available to any other person or organization.) Remember to subscribe to the Guys and Food podcast in Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter!  

  • Scotch Whisky: Learn the Basics and How to Start a Scotch Club of your Own!

    Scotch Whisky: Learn the Basics and How to Start a Scotch Club of your Own!

    26/04/2017 Duração: 45min

    Episode 015-   Keith Sexton is a single malt scotch whisky aficionado. By day he works at a liquor store. When he is not doing that, he runs the Dwyer's Pub Scotch Club where lovers of single malt scotch whisky gather monthly to taste and learn more about their favorite adult beverage.  That includes information about the scotch business, the scotch making process,  and Scottish history.  If you are intrigued, take a listen and learn the basics.  During the interview, Keith gives the basics and we do a scotch tasting! If your whistle is whet and you want to learn more, Keith suggests these two resources:   Whisky University with Charlie MacLean and Ralfy.  Here are some other authoritative scotch whisky-related resources for you too! Trivia:  In some places, it's spelled "whisky" and in others it's spelled "whiskey."  So how do you tell if you are spelling it correctly?  If the country of origin's name is spelled without the E (Scotland, for example) then it is whisky.  If the country of origin's name has a

  • News and Reviews: Pie Successes and Failures, Hello Fresh, Chefs Table, and Cookbooks I am Reading

    News and Reviews: Pie Successes and Failures, Hello Fresh, Chef's Table, and Cookbooks I am Reading

    18/03/2017 Duração: 23min

    Episode 014-  This show has a lot of news and reviews that you can use! Program Note:   If you have a favorite MRE, call the listener line and tell me about your favorite! (716) 427-GUYS (4897). If you served in the military, you've enjoyed field rations.  Okay, "enjoyed" is most assuredly not the best word but you have at least eaten them.  The anniversary of my enlistment date into the Marine Corps is coming up so I am preparing a show on MREs, C-Rations, etc.  Please include: Your name Where you're calling from Branch and years of service Your favorite MRE and why If you don't want to call, create a voice memo on your smartphone and email it to [email protected]  I will include your comments in this future episode. Update how my food sacrifices have been going during Lent. This presented some challenges while as my family did a test drive of the Hello Fresh meal delivery service.  You'll recall, I did a review of Blue Apron in Episode 010 of Guys and Food. I just started watching Chef's Table on Ne

  • TV Food Show Host and Catholic Priest, Father Paul Seil

    TV Food Show Host and Catholic Priest, Father Paul Seil

    04/03/2017 Duração: 34min

      Episode 013- For many Christians around the world, Wednesday, March 1, 2017 was the beginning of the Lenten season.  It's a time of repentance and spiritual renewal in preparation for Easter. Because of this, it seems appropriate we'd have a man of the cloth on the show.  Father Paul Seil is the Roman Catholic parish priest at Saint Bernadette Roman Catholic Church in Orchard Park, New York and he likes food but he is no mere food guy.  He is also the host of his own TV food show called Our Daily Bread. You'll find out what it's like to host a TV cooking show and you'll learn the question Father Paul wishes he had asked Pope Benedict and another international person of renown when he met them a few years back.  You can catch the show on YouTube and on Catholic TV among other places. Speaking of Lent, in conjunction with alms giving and doing good works, we are called to give things up which includes fasting.  I will tell you what foods I gave up among other things that I am doing. Top Chef's winner for seas

  • Top Chefs Gerald Sombright

    Top Chef's Gerald Sombright

    11/02/2017 Duração: 37min

      Episode 012- Top Chef cheftestant, Gerald Sombright is a regular guy who made his bones in the professional cooking world, not by flashing a degree from a fancy culinary school.  Instead, he worked his way up from the bottom rung of the kitchen hierarchy. On this episode, he takes us on his food journey, working his way up from restaurant work in Saint Louis to being Chef De Cuisine at Ario in Marco Island, Florida to being a  contestant on what is arguably the best cooking competition show on television, Top Chef. He'll give you the inside scoop on what it's like to be on the show and how he almost didn't make it past the application phase, but for his Indiana Jones-like determination.  You'll also find out his biggest challenge and what he would do differently if he were to do the show again.  Note: The Top Chef Season 14 finale is on Thursday, March 2nd. Also, if you listened to Episode 011 of Guys and Food, you know that I was on a  pie kick during the last week (Psssst-- I still am).  It had me lookin

  • John Tompkins- Wall Street Exec Turned Candy Man

    John Tompkins- Wall Street Exec Turned Candy Man

    04/02/2017 Duração: 20min

      Episode 011-  As Valentine's Day is fast approaching, one's mind turns to the "go to" food gift, chocolate and candy.  When thinking about chocolate and candy, my attention turns to John Tompkins, owner of JT's Confections in New Jersey. In the spirit of full disclosure, John and I went to college together at Buffalo State.  I wouldn't say were were drinking buddies, but we were friendly, traveled in similar circles as we both were Resident Assistants, and we shared some mutual friends.  After graduation, he went to work on Wall Street and I ran my circuitous journey. Over the decades since graduation, I think we saw each other maybe at one or two alumni things. When I started Guys and Food, a mutual RA friend asked if I knew that John started a candy business;  I did not.  But I found him on Facebook and we reconnected.  After so many years, it's nice to know that he did not lose his characteristic Tompkins charm and wit. In this episode, John shares his very interesting story of burning out from the roug

  • What Would Harry Potter Eat?, Blue Apron Test Drive, Celebrating a Milestone, and Other Musings

    What Would Harry Potter Eat?, Blue Apron Test Drive, Celebrating a Milestone, and Other Musings

    28/01/2017 Duração: 20min

      Episode 010- It's a milestone tenth episode of the podcast! Thanks to you if you've taken the time to listen to any of the Guys and Food podcasts or read any of my blog posts.  This is truly a labor of love and I appreciate your help in building the Guys and Food community. There are lots of ways to connect: Go to the contact page. Email [email protected] Leave a message on the listener line:  716-427-GUYS (4897) I will  tell you about my recent trip to Florida.  This included a few days at Universal specifically to spend time at The Wizarding World of Harry Potter.  We ate at The Three Broomsticks and The Leaky Cauldron, two British pub-like places.  Interestingly, the food defied my expectations.  Considering the throngs of people these establishments serve, the chow was delicious and served in a timely fashion. You will also hear my reflections on two drinks inspired by the Harry Potter books, Butterbeer and the lesser known Pumpkin Juice.  There is a recent interview in Bon Appetit with the guy be

  • So You Want to Start a Food Truck?

    So You Want to Start a Food Truck?

    13/01/2017 Duração: 16min

    Episode 009- Maybe one of your New Year's resolutions is to start a food business.  Ayoub Abboud is the owner of the Knight Slider Food Truck.  A few years back he decided to start his food truck business when the food truck craze was just starting up in Buffalo, New York. During the conversation, Ayoub explains what he did to start the business, some lessons he's learned along the way, and what he would do differently if he were to do it again.  There is a lot to learn here from a really knowledgeable and friendly guy. If you want more information about starting a food truck business, one of the resources he recommends is Mobile Cuisine. Another very helpful resource was created by Pat Flynn and is called FoodTruckr. Also, I baked beer bread from a Paul Hollywood cookbook called 100 Great Breads. In order to make beer bread, one needs beer so I used a coffee lager from Saranac Brewery.  This is the "go to" beer that we have around the house lately.  The bread turned out fine but I lost a lot of the coffee

página 1 de 2

Informações: