Guys and Food Podcast

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 don’t have be a chef or work in the food business. You don’t 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. You’ll probably like Guys and Food if: • Your idea of a power tool is an immersion blender. • You’re more interested in who won Top Chef than who won the latest sporting event in the national headlines. • You’re the type of guy who likes to talk about the last meal that you ate, the meal you are eating, and the next meal you’ll eat. • You covet your friend’s Viking Stove over his new sports car.

The Best Chicken Wings? Ask Matt Reynolds...He Made a Movie About It! 08/04/2017

The Best Chicken Wings? Ask Matt Reynolds...He Made a Movie About It! 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 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 --two days of raucous celebration to honor the humble chicken wing. 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 Hunt on , iTunes, and . If you feel like making wings at home, Here is a link Do you know a food guy who would be a great guest on Guys and Food? Go to guysandfood.com and find a link called "Be a Guest on the Podcast." 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. , 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.) 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. Please feel free to reach out and let me what you're doing in these categories. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). Remember to subscribe to the Guys and Food podcast in , , , and . In social media you can find us on and ! /episode/index/show/guysandfood/id/5610629

Delicious Things to Eat, Drink, Cook, Bake, Read, Etc. Roundup July 2017 07/28/2017

Delicious Things to Eat, Drink, Cook, Bake, Read, Etc. Roundup July 2017 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 Also, we made ciabatta from "100 Great Breads" and 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 twice, Sour Cherry Crumb Pie, Bumble Berry Pie, and Chocolate Cherry Almond Hand Pies. What I'm Cooking- For Independence Day, I made pickled potato salad. Kitchen Tools I'm Using- OXO 9 x 9 baking pan, Kitchen Aid kitchen scissors. What I'm Drinking- What I'm Eating- Crisps which I learned about from an , , and . What Cookbook I'm Reading- I Still did not get to finish However, I did read , Favourite French Recipes, and "The Potato Cookbook" by Janet Reeves. Where I'm Going- where we ate spring rolls, pork buns, pork cutlet, and of course, ramen. At where I ate Mortadella and Provolone sandwiches. I bought Saucy Susan, Sabrett's Onions in Sauce, pesto, sausage, and other things. Not only do I do the podcast, there are also blog posts associated with guys and food. A recent one has to do with . Hint: It involves touching various parts of one's body. Please feel free to reach out and let me what you're doing in these categories. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). 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. , 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 , , , and . In social media you can find us on and ! Please feel free to reach out with your questions or comments. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). /episode/index/show/guysandfood/id/5588437

Six Sauces and Relishes for Grilled Meat Success! 07/13/2017

Six Sauces and Relishes for Grilled Meat Success! 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 of trying something different, here are a few things that you can make and have at the ready to help make your grilled meat or fish something to remember. Mumbo Sauce- This is a sauce that is popular around the Baltimore and Washington D.C. area. I had never heard of it, but saw reference to it on Facebook. When I asked what it was and an old Marine Corps pal set me straight. He said it was just ketchup and hot sauce mixed together. I've mixed up ketchup and hot sauce plenty of times and I even bought a bottle of Heinz ketchup with Tabasco. Upon further inspection, it is something a little bit more than that. I have not cooked this recipe, Pesto- With pesto you get a sauce that uses up the fresh basil in your garden. You can store it in the fridge or freeze it to use during the wintertime. Since pignoli nuts (also known as pine nuts) can be super expensive, consider using chopped walnuts as a substitute. If you omit the nuts altogether and you can call it pistou which is the french version of the sauce. This garlicky sauce is great on beef or fish but equally good in pasta or potato salad. The recipe I use is from Fabio Viviani's cookbook, "Fabio's Italian Kitchen." Chimichurri- This Argentinian sauce, so you know it goes well with beef! It's like pistou but made with fresh parsley and oregano instead of basil. There are many different ways to make this. I've seen recipes that include cilantro and cumin and many other herbs and spices. The recipe that I have is from "Fire in My Belly: Real Cooking" by Kevin Gillespie and David Joachim. This is straight forward with the exception of esplette pepper which is described in the book as "hotter than paprika and milder than cayenne, and more aromatic than both. " So use either depending on your heat tolerance. Red Onion Marmalade (also known as a onion confit)- What is great about this is that it adds the onion flavor but also sweet and sour taste that counter balances the char that comes with grilled meat. You'll recall in , it was recommended as an an accompaniment to a burger but works well with any meat. It is also good on grilled cheese sandwiches. The recipe that I use come from "The Joy of Cooking" and stays for about a month in your fridge. Fresh Mint Chutney- If you have mint in your garden, you know how quickly it can take over. Here is a recipe that will help you use up that mint, and take your fish or lamb to a higher level. This recipe is also from "The Joy of Cooking". Caponata- This is the chunky sweet and sour eggplant relish of my youth! Along with the eggplant, it's got celery, raisins, pignoli, tomatoes, capers and olives. This recipe has anchovies in it too. Do not omit them. Be a man, not a mouse! It adds a depth to the flavor and you won't even be able to sense that it is anchovies. Two non alcoholic drinks to enjoy during the summertime: Switchel- Also known as "Old Haymaker's Punch", this is a drink that was the thirst quencher in colonial times before soda or Gatorade. and includes water, molasses, fresh ginger, and apple cider vinegar. Hurricane Punch- There is certainly an alcoholic version of this drink that you know about if you spent three minutes in New Orleans. However, I came across this non-alcoholic version recently when I was reading "International Night" by Mark and Talia Kurlansky. It is a delightful combination of citrus juices, ginger ale, and water. give you delicious recipes, helpful kitchen hacks, and other things that any food guy will find useful. , 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 , , , and . In social media you can find us on and ! Please feel free to reach out with your questions or comments. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). /episode/index/show/guysandfood/id/5536292

Dan Pashman: Reintroducing a Favorite Food Guy 07/05/2017

The "What I'm Eating, Drinking, Cooking, Reading, Etc." Roundup- June 2017 06/29/2017

The "What I'm Eating, Drinking, Cooking, Reading, Etc." Roundup- June 2017 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, 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- 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- from a list of egg recipes in . What is really delicious is if you make egg salad with it! I didn't mention this during the episode, but the eggs will take on a green tinge because there are no beets included in this recipe. If the green color bothers you, add beets and enjoy the pink hue. Marcona almonds are a nut from Spain. We were introduced to them to have them as part of a cheese platter or tapas years ago and have been enjoying them ever since. From time to time we get them they come tossed with olive oil and sea salt. I just got them with paprika and they are delicious! My Weekend Project- Wednesdays with Joe has become Thursdays with with Joe. First loaf was Farl from book "100 Great Breads". It was one of the recipes that we used last year. The box garden is rebuilt and the vegetables are planted. This season we have tomatoes, cucumbers, jalapenos, banana peppers, red and yellow peppers, eggplant, basil, mint, and oregano. What Cookbook I'm Reading- Review of . I did not get to finish I just got a review copy of "The Harvest Baker" by Ken Haedrich. However, you can see a promo for it below to get more of an idea about it [embed]https://www.youtube.com/watch?v=14Wr02V7Lqw&feature=youtu.be[/embed] What I'm Doing- Writing for Edible Western New York, Where I'm Going- for Father's Day where I had buttermilk fried chicken, collard greens, cornbread, pickled vegetables, and hush puppies. My wife had smoked prime rib with mashed potatoes. For dessert it was coffee and beignet. My wife had absinthe. What I am Watching- On PBS I watched the series on chefs in America featuring James Beard, Julia Child, Jacques Pepin, and Alice Waters. . My prediction is that Selasi will win though Kate may be the dark horse in the competition. Please feel free to reach out and let me what you're doing in these categories. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). 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. , 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 , , , and . In social media you can find us on and ! Please feel free to reach out with your questions or comments. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). /episode/index/show/guysandfood/id/5493449

Dissecting a Wine Label- Organic, Sustainable, and Unfiltered 06/21/2017

Dissecting a Wine Label- Organic, Sustainable, and Unfiltered 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: 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. 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 on their own roots instead of being grafted onto pest-resistant rootstock as most of the world does now. Chile is also one of the world leaders in organic wine growing, and Emiliana is the most prominent example. They produce several brands, and their Natura line is one of their best values. New Zealand is another country that has gotten strongly behind the organic movement, and Dashwood is one of their more affordable brands. This winery in California’s Central Valley is one of many certified by Lodi Rules Certified Green Sustainable Winegrowing. Located on the Niagara Escarpment, Arrowhead has long been a proponent of traditional farming methods. They’ve been expanding their estate vineyards and are using sustainable farming methods. Aside from the podcasts, there are blog posts too! For example, if you go to guysandfood.com, you can read my latest piece on 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. , 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 , , , and . In social media you can find us on and ! Please feel free to reach out with your questions or comments. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). /episode/index/show/guysandfood/id/5469322

What Makes a Great Hamburger? 06/14/2017

What Makes a Great Hamburger? 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 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 mood, location, company, who's doing the cooking, and what's available. I don't eat a burger exactly the same way every single time. Nor should you; explore the many ways to achieve hamburger enlightenment! Peanut Butter? We saw this at a restaurant not too long ago. While intrigued, I went with something else. Have you had or would you put peanut butter on your hamburger? Today, we'll cover primarily beef hamburgers. I know, I know. There are some very good veggie burgers, turkey burgers, lamb burgers, etc. For the purposes of simplicity of this particular episode, let's stipulate that we're talking about beef with the understanding that some of these hints, tricks, and ideas could transfer over to other burgers made of something other than beef. The Way That You Cook It Some people prefer small burgers, I do not. I like a big burger that has a crust on the outside and moist and juicy on the inside. In my opinion, the best way to do that is on a very hot cast iron pan or griddle. Alternatively, you can do this outside on the grill and I like the flavor that charcoal imparts on a burger. However, when at home and since we are a small family, I'm not going to do all that work firing up the Weber for three burgers. All the more reason I should get a small hibachi grill, I know. The temperature of the burger is important for the taste and consistency. Some people go by looks, others use a thermometer to get an accurate reading. Remember, your burger will continue to cook when you take it off the heat. But here are the temps: Rare 120 °F Medium Rare 130 °F Medium 140 °F Medium Well 150 °F Well Done 160 °F For food safety, the USDA has guidelines for safe minimum temperature of ground meat which they say is 160 °F. For me, Well-Done burgers are unpalatable. I am usually a Rare or Medium Rare guy, depending on my mood. Disclaimer: The temperature of how you eat your burger is your own business and only you take responsibility for what you put in your body. Don't eat anything you don't want to eat. You Invited me Over for Burgers? Why are you Serving Meatballs? Has this happened to you? You start with patties and then through the process of cooking the meat transforms into a meatball? If you have this problem, try this: After you make the patty, make a divot in the center of it with your thumb. Don't squish the burger into submission, just make a gradual indentation. What You Put In It The quality of the beef is important; the taste and juiciness of your burger depends on it. If you buy supermarket ground beef it's very likely that you're going to get lower quality ground beef than if you bought a slab of chuck and ground it yourself. That's just a fact with industrialized meat. Chances are they are not as discerning about what parts of the cow they are throwing into the mix as you are. That said, not everyone has the time or patience to start grinding meat at home. So go to a butcher you trust (whether they be at a supermarket or not) and buy the ground beef from them. Another option is to buy the cut of meat that you want and have them grind it for you. It's worth the extra money! The amount of fat is important too. The more fat, the tastier and more moist the hamburger will be. Most things that I've read suggest 80/20 or 85/15 beef- to-fat ratio. How you get a great tasting burger with anything leaner is beyond me. Recommendations for the type of meat center around chuck, that's what I use. However, I've used ground pork, chopped up pancetta, or regular bacon if I have it in the fridge. I had recommendations of adding tasso, brisket, or short rib meat into the mix too. Some people suggest adding things such as salt, pepper, Dash seasoning, Worcestershire sauce, or other types of sauces into the meat before forming patties. I do not. When you start doing this, it is a slippery slope and then you fall so very close to the territory of meatballs and meatloaf. Part of what makes a burger a burger, is its simplicity. I usually just put salt and pepper on the outside after I make the patties. I add sauces and other accouterments when I'm building the burger. To combat dried out burgers, there are suggestions to put a small ice cube in the patty to keep it moist. Another way to do that is to put a frozen chunk of cold butter in the center. This simultaneously imparts fat for moisture and flavor into the meat. (Side Note: On my bucket list is to eat the "21" burger at which famously features herb butter in its center. ) What You Put On Top of It But first, this note on construction: I'm of the mind that when the effort of eating something offsets its taste, I will pass. I see this at restaurants. In a effort for them to be unique, hip, buzz-worthy, or any other motivation not predicated on taste, they will create monstrous concoctions. If you have so many burger patties, toppings, sauces, and other stuff on your sandwich that you need an assistant to help you cram the thing into your mouth, I would respectfully suggest that you're doing it incorrectly. You shouldn't need a foot long skewer impaling your burger to get it to your table. Further, it's impossible for the human tongue to taste 34 ingredients all at one time. Less is more! Salt, Spices, and Herbs As I mentioned, it's Kosher salt and black pepper on the outside for me. Many folks add other things including garlic salt, spice rubs, dried herbs to the outside a burger before cooking it. If that's your preference, okay. I would offer the caveat that when some of these herbs and spices hit an intense heat or open flame, they can quickly go from tasty to bitter and off-tasting. Sauce, Vegetables, Cheese, and "Other" Toppings Sauce- When I was growing up on Long Island, the joke was that you'd never want to live upstate because they put mustard on their burgers. Despite this dire warning, I have lived almost half of my life in upstate New York though I do avoid mustard on my burger. My preference for sauce is ketchup (preferably Heinz), A1 Sauce, and/ or Tabasco Sauce. Some like mayonnaise, and I see the appeal, but I think the danger of adding yet another sauce onto the burger outweighs the taste. I use the word "danger" because the sauce with the (hopefully) juicy burger will diminish the integrity of the bread holding the thing together. More on that later. Also, too many sauces also adds to the likelihood that the burger might come slipping out the other side when you try to bite into it. For this reason, if I add a sauce, I will remove a sauce from my predetermined preferences. I see the benefit of using sriracha as it adds both heat and tomatoey/garlicky goodness. It's an added dimension of flavors that I enjoy and, if its around, I will use it instead of ketchup. The same goes with barbecue sauce and . Friends recommend Thousand Island dressing which reminds me too much of McDonald's "special sauce" so I will stay away from that. However, recommendations to try pesto aioli and even cocktail sauce intrigue me. The best additions to a burger add texture, moisture, and taste simultaneously. For these reasons, I like the suggestions of chili and guacamole. With a smear of either on your burger, you can get a lot accomplished! So too, I never thought to put cole slaw on a burger! Cheese- Yes, I know when you put cheese on a hamburger, it transforms into a cheeseburger. My more litigious friends can choose to argue the nuance of that, while I sit down and eat while their meal gets cold. American or Cheddar seems to be the standard. Burger-loving friends have suggested pepper-jack, blue cheese (and Gorgonzola). I prefer Swiss cheese or provolone. Vegetables- I am not convinced that tomato and lettuce brings anything to the hamburger table either in taste or texture. However, it was very popular with the folks who opined. I sometimes like raw onion because of the crunch and sharp taste. I also like pickles for the same reason. Here we had some great suggestions: fits the bill. It's a spicy pickled vegetable relish with its origins in India. Similar to that would be chopped or pickled jalapenos. Onion confit adds a sweet and sour aspect that I had not thought about, but will be trying. Speaking of onions, like many, I love grilled onions on a burger. It adds a bit of sweetness and goes very well with earthy goodness of mushrooms, which I also like. Other Toppings Bacon- Mmmmmmmm. Bacon. Enough said. Fried Egg- The first time that I had an egg on a burger was in the 1970s at a restaurant called Brill's. I ordered it for the novelty and thought nothing more of it until a few years ago when it seemed that every restaurant was putting a fried egg on everything. As an adult with a more thoughtful approach to eating, I appreciate the added moisture and taste the oozing yolk created. Pineapple- This was suggested by one of my healthier eating friends. I do love pineapple but never thought to add it to a burger. Burger Trivia: In an effort to get more people to eat at its restaurants during Lent when observant Catholics did not eat meat on Friday, McDonald's fielded a Hula Burger-- grilled pineapple and cheese served on a bun. Ray Kroc was convinced it was a winner. It wasn't. It turned out the Filet o' Fish was much more popular. More Other Toppings Bill Chen offered this unique suggestion, something that he makes when tailgating that he calls "a hamdog." To make it, slice a hot dog long ways and put it on top of a burger with crushed potato chips. Given the drinking that traditionally goes on during tailgating, this might make sense. Cheetos were also suggested. This adds the cheese flavor and crunch to the canvas and I am not necessarily against adding these more low brow foods. Adding junk food is something that I've done before though never on a hamburger. We have a family sandwich that we eat on vacation called a Doritos Special, which is not as off-putting as it sounds. What You Put It On Let's be clear, some type of bread must be used. If not, then your hamburger becomes a "hamburger steak." If you want to eat it this way, that's fine. For me, part of the joy of eating a hamburger is the two-fisted experience. Get the bread! I've been to some restaurants that serve their burgers wrapped in lettuce leaves as a nod to the gluten free/healthy option. I've had a few burgers this way when I've been dieting. I'm not a fan of this. Aside from providing a handle to eat the meat, the purpose of the bread is to absorb the mingling juices and sauces. With nothing to the all-important job of absorbing, the result is a slippery mess. Keeping my shirt clean during a meal is tough enough, I don't need this added difficulty in my life. Aside from taste, the most important thing in a hamburger is for the bread to keep integrity throughout the whole eating process. If it is not sturdy enough for the job it's out of consideration. However, it can't be so sturdy that you can't easily take a bite without winding up in the "dog with a sock" scenario. I don't like traditional supermarket burger rolls because they are too soft. They have neither flavor nor texture. They are much more likely to fall apart with juicier burgers. When you start adding sauces and toppings you are adding to that probability of a gloppy mess in your hand by several orders of magnitude. I join many many who opined with a preference of kaiser rolls or ciabatta rolls. I also enjoy English muffins for this reason. Like ciabatta, English muffins have an an abundance of nooks and crannies to capture the sauces and juices. The challenge is that it's difficult to find them large enough to support the size of burger that I prefer. With the regular-sized English muffin, you wind up with too much of the burger exposed to the elements. A hamburger is best when there is bread in every bite. Size is also the reason why I usually shy away from Hawaiian rolls, which are the color and texture of a potato roll but sweeter. If you haven't seen them, they're about the size of a Parker House roll--again, a lot of a larger burger is exposed. However, just this week I just saw on Facebook a way around the size issue. Because they come attached in the bag when you buy them, you can break them into groups of four. Slice it horizontally and it makes them the perfect bread for a good-sized burger. Many who weighed-in like the softer rolls. If that's more to your liking, I encourage you to try Hawaiian rolls, potato rolls, or brioche rolls. They're a little too soft for me, as I prefer a crusty roll for my hamburger. Now, that doesn't mean that I'm not going reject a hamburger on a softer roll. That's just crazy talk! I am agnostic on the issue of buttering and/or toasting the roll. No doubt it adds flavor and texture, regardless of the roll. Sometimes I toast my rolls. When making burgers at home, I never have buttered the rolls. That doesn't mean I won't start. The one thing I've learned is that the things that I enjoy over time change. There are some constants--such as having bread with integrity and using the best quality beef that you can afford. Life is too short to skimp on simple joys. But when it comes to burgers, try some of these things out! There's a world to explore in hamburger customization. Things that I like today, I may not like in the future, and that's okay. Except when it comes to the Cheese Dream, I'll always love the Cheese Dream. 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. , 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 , , , and . In social media you can find us on and ! Please feel free to reach out with your questions or comments. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). /episode/index/show/guysandfood/id/5449526

Fruit Pie Problems Solved! 06/07/2017

Fruit Pie Problems Solved! 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 , 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. , Ken offered an overview on making great pies. In today's show, he'll get into the specifics of making fantastic fruit pies for the months ahead. Ken has selected these recipes for you to use this coming fruit pie baking season: To start, you need a good pastry recipe for the crust. Ken says making a good crust is, by far, the biggest concern of people who seek his advice. That is why he created In this video course and the accompanying printed material, Ken walks you through the details of making pie pastry. Instead of merely giving a recipe and saying, "Go get 'em!" he shows you what to do step-by-step. Let's face it, Ken is a pie sherpa! In the spirit of full disclosure, Ken gave me free access to the course in order to evaluate it. That said, I heartily recommend for anyone who is looking for that extra hand in making pie. Trust me, I wouldn't recommend this unless I saw great value in it for you. I have no other skin in the game and am not receiving any compensation if you buy this course. As I mention in the interview, like a building, a pie needs a good foundation. Next, here are three fruit pies that will take you through the next few months: It's not too late for Midsummer evenings on the porch would be the perfect place for a Late summer is the perfect time for . Try them out, and let me know what you think. As Ken Haedrich so often says, " Pies make people happy!" and who doesn't want a little more people happy? An FYI, Ken's newest cookbook, The Harvest Baker, is coming out soon. It will be available where all fine cookbooks are sold, . If you enjoy listening to the Guys and Food podcast, can I ask a favor? Can you pass this along to a food guy that you know who might like it? Remember to subscribe to the Guys and Food podcast in 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. , 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.) Please feel free to reach out with your questions or comments. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). /episode/index/show/guysandfood/id/5427237

Is Raising Chickens for the Birds? 05/31/2017

Is Raising Chickens for the Birds? 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, While there are plenty of ideas from the , here are some others: Since we are in grilling season, ? 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, . Eggs in Purgatory are bathed in a spicy tomato sauce and great served with a loaf of crusty bread. I've long since lost the recipe that I originally used and make my now from memory. However, . You can used diced potatoes instead of chickpeas and goat cheese instead of feta. Also, the sauce is given to customization. The old reliable ! Disclaimer: If you have concerns about eating under-cooked or raw eggs, don't do it. Anything that you put in your mouth you do at your own risk. Trivia: Did you know that the one hundred folds in a traditional French chef's hat (or toque as it's called) is attributed to the one hundred different ways to cook an egg? Resources mentioned: and 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. , 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 , , , and . In social media you can find us on and ! Please feel free to reach out with your questions or comments. You can do that by clicking on the , email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). /episode/index/show/guysandfood/id/5406859

Suggestions for Cooking, Baking, Eating, Drinking, Etc. May 2017 05/24/2017

Mezcal and Tequila: Learning the Basics of Mexico's Best Exports! 05/18/2017

Trucking Across America as a Food Guy 05/11/2017

One Dozen Kitchen Hacks To Make Your Life Easier 05/03/2017

Scotch Whisky: Learn the Basics and How to Start a Scotch Club of your Own! 04/26/2017

News and Reviews: Pie Successes and Failures, Hello Fresh, Chef's Table, and Cookbooks I am Reading 03/18/2017

TV Food Show Host and Catholic Priest, Father Paul Seil 03/04/2017

Top Chef's Gerald Sombright 02/11/2017

John Tompkins- Wall Street Exec Turned Candy Man 02/04/2017

John Tompkins- Wall Street Exec Turned Candy Man 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 in New Jersey. In the spirit of full disclosure, John and I went to college together at . 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 , 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 rough and tumble of the concrete jungle, leaving that, and creating his candy business, . He has a storefront but his bread and butter is in mail-order and corporate sales. He is also using it as a vehicle for helping out veterans and local charities. Good for him! This week was pie week for us. It was kind of blustery and I was in the mood for a pie. I opened up my King Arthur Flour Baker's Companion book as it was on my kitchen table. The book magically opened to . For the uninitiated, it's a French Canadian pork pie that is totally appropriate during the cold winter months. I was going to use the recipe in the book when I remembered that my friend, Greg, made this dish pretty regularly. I asked and he sent me his family recipe. Since there was no recipe for the pastry included in Greg's, I used the pastry recipe from the King Arthur Flour cookbook. . I never tried that technique before. I have to say I was very pleased. It was crisp but not flaky and a perfect match for the tastily seasoned meat filling. It is a new family favorite. Merci to the Methot/Grenier family! Here is a picture of Greg's version of the dish: One pie was not enough. In an effort to use a bunch of Granny Smith apples that were laying around, I decided that I needed to make an apple pie. I used a recipe for Washington State Granny Smith Apple Pie (page 221). It is a single crust pie (made with butter and vegetable shortening) with a crumb topping. The pie was not too sweet, not too tart. In truth, I think that I could have kept it in the oven a little longer to get the crust a little more brown. Nonetheless, my wife says it has been a long while since she has had an apple pie that was this delicious. A handy tip for pie bakers: One challenge that many have is transferring the newly rolled-out pie pastry and getting it into the pie plate without it tearing or falling apart. Instead of folding it into quarters (risking creases and cracks) or balancing it precariously on your rolling pin (risking dropping and crumpling), try what I refer to as "The Haedrich Maneuver." Simply roll out your pie pastry on a sheet of lightly floured wax paper instead of your counter top or wherever you roll things out. When you have achieved your desired size (for example, 13 inches for a 9 1/2 inch pie plate), transfer it, turn it upside down over the plate, remove the wax paper, and tuck it neatly where it's supposed to go. It's that simple! Save yourself a lot of stress and try this the next time you make pie. Two pies were not enough. I also made Shepherd's Pie from a recipe in The Fannie Farmer Cookbook by Marion Cunningham (page 190). This is a misnomer as this dish is neither a pie (it's a casserole), nor does it contain any shepherds. Still it was simple to prepare, hearty, and delicious. It tasted even better the next day when we had leftovers for lunch. Programming Alert: On the next Guys and Food episode, you'll hear an interview with a cheftestant from this season's ! Can you guess who it will be? (Hint: It will be a guy.) All of the links here are for your use and enjoyment. None are affiliate links. /episode/index/show/guysandfood/id/5055040

What Would Harry Potter Eat?, Blue Apron Test Drive, Celebrating a Milestone, and Other Musings 01/28/2017

What Would Harry Potter Eat?, Blue Apron Test Drive, Celebrating a Milestone, and Other Musings 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: . 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 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. The recipe for Butter Beer is secret ( I know because before I saw this article, I tried to pry it from the public relations folks at Universal) but After that, we drove to our usual winter getaway, a place called Marco Island. We normally lay around, read, go to the beach, and eat. It's a very causal time on the island but every year my wife and I go to a fancier place that serves classic French cuisine called . My lovely bride and I use this meal as our little romantic getaway together. This time, however, we decided to take my mother-in-law and our ten-year-old son. I will talk about his experience eating escargot and mussels for the first time. After we got home, we caught up on our food show viewing including the finale of . You'll recall that in of the podcast, I made my guess on who I thought was going to win. SPOILER Alert--I will let you know who won and how close my guesses were to being correct. During Christmas, our friends gifted us . We had the delivery of two meals this week, Hosin Chicken Steam Buns with broccoli and marinated carrots and Mexican-spiced Beef and Rice Casserole. I will weigh-in on the experience. Finally, I'll tell you about the interviews that are coming up in future episodes! By the way, any of the links above are for your use and enjoyment. None of these are affiliate links. /episode/index/show/guysandfood/id/5033007