This Podcast is Delicious

This little Lamb went to market...

On today’s episode Ali Hassan and Marco Timpano celebrate the religious fasts during Lent and Ramadan. This leads to many different wonderful conversations of the different foods that are associated with each religious celebration.The breaking of the the fasts as well as the celebration of Lamb, including what wine pairs best with various lamb dishes.Hold onto your hats and enjoy this episode.

A Sneak-Peek:

• [00:30] Marco give Ali a compliment for his work on Canada Reads.
• [3:00] Marco continues the praise for Ali with his podcast Doctor vs Comedian.
• [9:00] Fasting for Lent and what Lent is all about.
• [13:20] Turkey is a thankless beast.
• [28:00] Ali describes some great food items to break his Ramadan fast with.
• [34:10] Zeppole di San Giuseppe and the importance of March 19th and how it relates to this sweet treat and Easter.
• [36:00] It gets fishy as Marco talks about Good Friday.
• [38:00] The Sad tale of the Italian Chocolate Easter Egg.
• [43:07] Ali explains Eid.
• [47:04] Marco explains Fichi di India
• [48:00] Lamb hits the plate and we talk about the wine to pair with it:

PINOT NOIR

perfect for delicate lamb dishes like

rack of lamb,

RIOJA

Perfect for

lamb schnitzel and cutlets

CHIANTI

Perfect for fattier cuts of lamb

lamb with garlic and rosemary

BORDEAUX

Perfect for

lamb served simply with garlic.

Lancashire hotpot.

GRENACHE &SYRAH

Perfect for robust lamb dishes

braised lamb shanks,

Moroccan tagines

lamb curries.

Resource Links:

Canada Reads

Doctor vs Comedian

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Olives!

Olives, this episode looks at the humble green and black fruit used in so many different ways.

A Sneak-Peek:

• [01:10] We bigin the episode with Ali asking which country produces the most Olive Oil.
• [4:45] Olive pits on pizza, Marco tells a story.
• [6:00] Marco recounts the horrific Dave Commachio Olive story.
• [9:00] Ali hates canned olives.
• [14:00] Olives in Martinis.
• [15:35] When do you eat the olives that are in your martini?
• [20:00] What Olives should you use in your martini?
• [22:12] Manzanilla Olive.
• [23:10] Queen Olive.
• [24:20] Cerignola Olive.
• [25:10] Castelvetrano Olive.
• [27:00] Olives add flavour to bland food.
• [28:20] Marco tells his King Cake experience.
• [29:29] Ali tells us about the Muffaletta.
• [32:10] Ali praises Chef Donald Link and describes how to make a giardinera.
• [36:20] Getting your bread ready for its Muffaletta transformation.

Resource Links:

Chef Donald Link

Salvatore Lupo & Central Grocery & Deli

Connect with us on:

Twitter: @podisdelcious

Instagram: This Podcast is Delicious

Web: thispodcastisdelicious

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Buffets in the time of cholera

Buffets, love ‘em, hate em.Ali Hassan & Marco Timpano get down and dirty and talk about one of the more controversial subjects in the culinary world: The BUFFET.

A Sneak-Peek:

• [00:45] Marco calls out Ali for his Italian Beer stereotype from last episode.
• [1:50] Marco explains whatSud Tyrol means.
• [3::05] Marco calls outMoretti on the Baffo incident .
• [6:00] Buffets post covid.
• [8:55] Ali tells us about his first buffet memory.
• [13:50] Ali gets passionate about Butter Chicken
• [21:30] The “grossness” factor.
• [24:29] What makes a Marco friendly buffet.
• [27:07] Ali’s issues with resorts and food waste.
• [31:50] Buffet tips.

Resource links:

Moretti beer

Mandarin buffet

Connect with us on:

Twitter: @podisdelcious

Instagram: This Podcast is Delicious

Web: thispodcastisdelicious

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

Vodka and other sins

Ali Hassan and Marco Timpano take a political stance on today’s show as they talk about “boycotts” and “buycotts”. They also go through a bunch of Vodka’s and tell you where they are from. Ali gives his take on using Vodka in food and there are a fee debates that ensue.

Timestamps

[00:45] Ali can’t snap.

[02:00] The hosts talk about Ukraine and what they are doing from a food and drink perspective.

[03:20] Where different brands of Vodka are distilled. You might be surprised.

[05:52] Ali and Marco tell which Vodka brand is their favourite.

[09:39] How to freeze ice around your vodka bottle.

[10:55] Marco gets enraged about food companies that take anti-LGBTQ+ stand.

[14:20] Heinz Ketchup vs. French’s Ketchup.

[15:30] Are boycotts solely symbolic?

[18:40] Ali talks about being Marco Timpanoesque.

[20:00] Ali is a big fan of the mystery basket.He tells us why.

[24:24] What pairs well with Vodka?

[29:20] Ali gives his pasta alla vodka recipe.

[32:25] Marco takes umbrage with Ali suggestion of Coconut milk in his pasta.

[34:30] Tourtiere.

[39:00]Ali accusing a beer logo of being mafioso.

Resource links:

100km food

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This Podcast is Delicious!

In this episode, comedians, Ali Hassan and Marco Timpano introduce their rebranded podcast show which was previously known as Eat & Drink. The new name of the podcast is ‘This Podcast is Delicious!’ It is the perfect name for their show because not only will the show be about foods and drinks, but it will also be full of positive vibes and high energy and comedy.

Ali and Marco start the show by explaining why they decided to rebrand their podcast show. They also explain why they had to take a long break, the issues that were in their pathways, and how the break helped them to strengthen their bond and bring a fresh approach to the podcast. The two also discuss what the restaurant North & Navy has recently done in offering free meals to Canadian heroes.

Finally, Marco critiques an article about Espresso from the Food and Wine Magazine.

Tune in to have fun andlearn more with ‘This Podcast is Delicious!’

Timestamps:

[01:11] Why is the podcast show rebranded?

[03:3] What happened during the brief break?

[04:08] The story of pawpaw seeds

[13:10] Comments on North & Navy offering free meals to Canada heroes

[19:12] The lowest moments of Marco in the past fortnight.

[19:36] Insightof an article aboutEspresso from the Food and Wine Magazine

Quotes:

• "Crema in espresso enhances the taste of the coffee".
• "An espresso is not tea, it's a quick coffee drink."
• "If espresso is not sweet in your palate, you should determine the amount of sugar you put in it."
• "Drinking espresso IS about THE crema".

Resource links:

Why Coffee Experts Think Your Should Scrape The Crema Off Your Espresso

Jenny Arena's Blog: Fables & Focaccia

Info on the Paw Paw

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Welcome to: THIS PODCAST IS DELICIOUS!

Same Hosts: Ali Hassan & Marco Timpano

Same Content: We talk food and Drink with a comedic spin

New Name: (formerly Eat & Drink)

We have rebranded our podcast with a new name and are excited to be back.

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This time on Yay or Nay, Marco presents Ali with 5 new kitchen gadgets and we will hear what Ali has to say about things like the Electric Breakfast Sandwich maker.

Catch Ali's new podcast: Doctor vs. Comedian



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Ali pitches Marco 5 new food products and sees what his reaction is to things like Incense scented Grill Cheese.

Check out Ali's latest podcast: Doctor vs. Comedian

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Thanks to our listener Laurel, today's episode is all about Sambuca! The liquorice tasting liqueur can be used not just to set your friends on fire.

Here are Marco's Top Picks for Sambuca brands:

1. Molinari Sambuca Extra
2. Luxardo Sambuca Dei Cesari
3. Borghetti Sambuca Oro

And here is a Sweet treat to make with your Sambuca:

INGREDIENTS

•1 cup water

•1/2 cup sugar

•3 tablespoons fresh lemon juice

•1 vanilla bean, split lengthwise

•1/4 cup plus 2 tablespoons Sambuca

•2 pound strawberries, trimmed, then halved or quartered if large

PREPARATION

Bring water, sugar, and lemon juice to a boil in a saucepan. Scrape seeds from vanilla bean into saucepan you can add the pod too if you like. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.

NowTransfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.

Then you use that over ice-cream.

Pound cake or however you like your strawberries.

MUSSELS WITH SAMBUCA!

If you're a fan of Mussels, here is a really great way to elevate them past the classic white wine and beer-based lighter sauces. AND DONT FORGET TO PICK UP A BAGUETTE!

Ingredients:

2 tbsp Olive Oil

1 cup sliced leeks (white and pale green parts only)

3-4 cloves garlic, minced finely

1/2 tsp red chili flakes

2 pounds mussels, scrubbed and debearded

2 ounces Sambuca

1 cup dry white wine or lager beer

Salt and pepper to taste

3 tablespoons chopped fresh Coriander, basil or parsley

Optional:

1/4 cup cherry tomatoes

1/4 cup diced red bell pepper

1/4 cup julienned carrots

1/2 cup whipping cream or coconut milk

Directions:

• Turn the heat to medium high under a wide or heavy-bottomed pot that has a fitting lid
• Add the olive oil and saute the leeks, garlic and chilli flakes for 4-5 minutes, stirring occasionally
• Stir in the mussels and toss with the hot oil.
• Add the sambuca, scraping any flavoring from the base of the pot, followed by the white wine or beer, and cream if using
• Add in cherry tomatoes, if using
• Cover and steam the mussels until they open, 3 to 4 minutes.
• Season with salt and pepper to taste, garnish with herb and other vegetables, if using
• Remove from heat and serve immediately with some high quality fresh bread!

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Well we are back from our brief hiatus and we are going to be chatting about what we were up to during the break as well as the phenomenon known as Stanley Tucci: Searching for Italy.

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.

Follow us at: [email protected]

Give us a 5 star review on whatever app you listen from.

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