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Cheese Please Ali Hassan & Marco Timpano melt your hearts on today’s episode where they talk about Cheese. A Sneak-Peek: [2:00] Ali takes us through a cheese journey. [7:15] Ali takes us through the Meltability of Cheese and the science behind it.   [10:00] The cheeses that don’t melt.  [11:50] Ali lists good melty cheeses and where Gruyère comes from.  [13:50] What happens when a Croque Monsieur gets an egg? [16:10] Cheese caves and how to pronounce Gouda. [19:59] Don’t suffocate your cheese. [20:12] Grilled Cheese.  [24:32] Cheese boards. [29:31] Cocktails that pair with Cheese (see below for the whole list). [34:40] Ali explains the Michelada. [41:42] Marco tells the difference between Tequila and Mezcal. [42:12] Ali tells his Mezcal story. Cheese and Cocktail pairing: GIN & TONIC Gin & Tonics pair well with soft and creamy cheeses and white moulded cheeses like brie Camenbert and blue cheeses. Honourable mentions: Stilton cheese and those cheeses that are crusted with herbs.  BLOODY MARY /Bloody Caesar Bloody Mary's goes quite well with any cheeses that pair well with tomatoes, think dry, or Italian cheeses like Parmigiano or mozzarella, ricotta and even goat cheese. Honourable mention: Burrata. NEGRONI The Negroni pairs perfectly with any aged gouda will compensate and when you combine the two you get a delicious combination of fruit and nuttiness on the nose with a light, refreshing finish on the palate. Honourable mention: Charcuterie board. OLD FASHIONED  The Old Fashioned pairs with a variety of cheeses, The sweetness and caramel notes go well hardy aged cheddar, Grana padano or an alpine-style like Gruyère, Emmental, Raclette, Comté, Appenzeller and Beaufort. These nutty semi-hard cheeses will hold up to the strength of the whiskey. Honourable mention: if your gonna fondue and you don’t want wine start with an Old Fashioned. MEZCAL MARGARITA When we talk Mexcalarita we go funky — Pair it with that gold standard of sheep’s cheese the pecorino. The smoky and earthy Mezcal Margarita.”goes perfect with Manchego, Asiago Honourable mention: Halloumi & Feta. Quote: “It’s like Pavlov’s Dog at the other end of this podcast” - Marco Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

The Green Episode Ali Hassan & Marco Timpano share their personal connection to the this green episode.  Perhaps their most controversial episode to date. Quotes: “He’s making money hand over foot” Ali Resource Link: Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Falafel Ali Hassan & Marco Timpano share their personal connection to the might falafel.  A Sneak-Peek: [02:58] Marco confesses his ignorance on the falafel.   [5:00] Ali tells how he makes falafel and if that qualifies as actually “making it”. [6:15] Ali shares his “falafel tipping point” experience.   [12:20] Ali has a Shepherd’s Bush story.  [17:20] We deconstruct the Falafel.  [22:00] Marco goes on a Thiamine tangent. [26:26] Grenadine recipe. Recipe: Grenadine: Pomegranate juice, sugar, and lemon juice are the three ingredients 2 cups pomegranate juice 2 cups granulated sugar 1 lemon In a saucepan, combine the pomegranate juice and sugar.  Add lemon peels citrus peels to the boiling pomegranate juice and sugar. Bring to a slow boil, stirring constantly until all of the sugar is dissolved. Reduce the heat and cover. Simmer for 10 to 15 minutes, stirring occasionally. Cool and the lemon juice from that lemon to the syrup Bikini Martini Coconut Rum: Malibu Rum Vodka: Pineapple Juice Grenadine •2 oz. coconut rum •2 oz. pineapple juice •1 oz. vodka •Ice •0.5 oz. grenadine 1. Combine coconut rum, pineapple juice, vodka, and a few ice cubes in a cocktail shaker and shake until cold.  2. Strain into martini glasses and slowly pour 1/2 ounce of grenadine into each glass. Bikini Martini Mocktail To make the virgin version of this Bikini Martini you will need: 5 oz pineapple juice  3 oz coconut water   1 oz grenadine  + ice Quotes: “Scratch is Scratch my brother Scratch is Scratch” - Ali Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

Cuisine Appropriation Ali Hassan & Marco Timpano tackle the complex topic of cuisine appropriation with passion and a bit of humour.  A Sneak-Peek: [00:58] Ali talks about his recent road trip and the food on the road.   [6:00] Ali is disappointed in the Ghost Pepper McNuggets. [9:50] Marco is trying to bring the word consume back.   [11:00] Cultural appropriation in cuisine, the hosts give their perspective.  [18:50] Ali shares the story of the Portlandian Karens.  [21:50] Marco gives his opinion on being able to share stories from within your own nation.  [30:00] Ali shares some interesting thoughts how this has impacted his families perspective . [36:05] Marco raises the question is a Tiki Bar too far? [42:12] The Cobra Fang cocktail.  Recipe: COBRA’s FANG COCKTAIL 1 1/2 ounces dark Jamaican rum 1/2 ounce 151-proof demerara rum 1/2 ounce falernum 1/2 ounce lime juice, freshly squeezed 1/2 ounce orange juice, freshly squeezed 1/2 ounce fassionola syrup 1 dash absinthe 1 dash Angostura bitters Garnish: lime wheel Garnish: mint spring Add all ingredients except the garnishes to a shaker and shake Strain into a tropical glass using a Hawthorne strainer. Add fresh ice and garnish with orange slice and Pineapple Spears, or line wheel, mint sprig.  Mentioned links: https://www.tasteatlas.com/best/cuisines Quotes: “Portlandian, Portlandi ” - Ali Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

Taste Atlas Season 4 is here and Ali Hassan & Marco Timpano discuss taste Atlas World’s Best Cuisine and whether or not it is possible to actually name a country with the best cuisine. Marco uncovers Chianti.  A Sneak-Peek: [00:58] Ali and Marco talk about Atlas World’s Best Cuisine.   [7:00] Marco and Ali discuss where certain countries land on the list. [8:15] Marco explains why Italy is a hub for great cuisine.   [18:20] Ali talks about how he hates food waste.  [21:20] Marco gives a Chianti 101 lesson.  [25:00] The terroir debate [31:50] The Sangiovese grape. [38:00] Ali puts Marco on the spot - asking what his favourite pasta is. Mentioned links: https://www.tasteatlas.com/best/cuisines Quotes: “Go forward and enjoy your Sangiovese” - Marco Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

Holiday & New Year Epsiode Marco and Ali celebrate the last episode of the season talking about their traditions and things that are done around the world. Also a look at the New Year and what they both consume over these holidays. A Sneak-Peek: [02:58] Marco tells of his New Year’s food tradition with his in-laws much to Ali’s dismay. [8:33] Ali suggests what Marco is talking about is actually called “Hoppin’ John” . [11:30] Marco explains the Feast of Saturnalia.   [13:17] Oil Balls. [15:00] Good Luck Pigs.  [17:00] Cotechino con lenticchie [21:30] Ali explains how he kinda celebrates Christmas.  [32:20] Ali talks about Chinese food during the holiday. [34:00] Marco asks Ali what he drinks at the stroke of midnight on New Years.  [38:40] Ali tells us of his son’s Santa list. [39:50] Gifted red underwear for New Years. Mentioned links: Marsh Landing Restaurant in Fellsmere FL Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

Delicious Gifts for the Holidays Our hosts Ali Hassan & Marco Timpano give suggestions on the best Food & Drink gift ideas for the holidays. Also what to have on hand for the surprise visit during the holidays.  A Sneak-Peek: [03:10] Ali starts his list off with something off of Marco’s list. [4:40] KVAS black cherries. [5:30] Ali recommends wooden boards.   [8:00] Fruits & Olive Oils. [9:15] Jams, Jellies, Marmalades and the like.  [11:30] Hot Rubs and Hot Sauces.  [13:50] Themed Spices.  [14:20] On to dessert. [16:00] The Gift of the Lazy. [18:50] Ali gives his 1st compliment to Marco. [19:00] Sparkle the gift that can always be given [21:20] The one liqueur that does the work of many over the holidays. [23:00] Candy cain does the Lord’s work. [24:10] Know your guests and treat them with respect Mentioned Resources Link: KVAS Quotes: “Ali Hassan is in many people’s fridges” “Who doesn’t need a Benadryl from time to time” “Candy Cane does the Lord’s work” Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

This Michelin Star Ali and Marco unpack the good the bad and the ugly when it comes to the Michelin Star rating system. A Sneak-Peek: The Tire connection What Makes a Michelin Star What does each star mean? Beyond the Stars The dark Side of Michelin Star Big Gourmand The Green Star Mentioned links: 25 Things I Wish I Knew Before I Started My Podcast Is there Bacon In Heaven Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

This Breakfast Sandwich is Delicious Marco goes through the Toronto Life Magazine Ten Best Breakfast Sandwiches. Ali Hassan & Marco Timpano discuss what makes a great breakfast sandwich, how can they err and what makes them stand out. Definitely a podcast episode to wake up to.  A Sneak-Peek: [00:58] Marco tells of his venture eating Toronto Life’s 10 best Breakfast Sandwiches in the city.  [2:40] What 3 components are most important in a breakfast sandwich . [6:48] Marco goes over the top 10 and his challenges eating the list.   [10:40] Ali suggests trying things twice. [16:40] Marco goes off on why Frittatas don’t belong in a breakfast sandwich.  [18:31] When the Pig Came Home makes it on Marco’s top 3 Breakfast sandwiches in the city. [21:30 Marco’s culinary heart breaks as his wife eats a sandwich without him.  [23:20] The next that makes it in Marco’s top 3 is Emmer. [25:30] Marco’s #1 Breakfast Sandwich: Alma y Gil’s!! [31:40] Ali tells of his favourite breakfast sandwhiches. [42:24] What boozy drink goes best with the Breakfast sandwich? Marco gives his take. Mentioned links: Ten Best Breakfast Sandwiches Toronto Life Magazine Thomas Keller’s Sandwich Collective Arts Comedy Quiz Podcast Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

Donair, Doner Kebab or Shwarma If it is meat on a vertical spiral Ali Hassan & Marco Timpano will cover it on today's episode. What do you call them, which is your favourite? Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

The Hot Dog Epsiode Hot Dogs, Wieners, Frankfurters you can call them what you want. Ali Hassan & Marco Timpano get the condiments out as they talk about the glorious Hot Dog.   Resource Links mentioned: Ali’s book: Is There Bacon in Heaven Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

On today's episode we look at Italian words that we find in food and drink and Marco sets the record straight on how to pronounce that wonderful appetizer known as Bruschetta. Other media mentioned: Doctor vs Comedian episode Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Email: thispodcastisdelicious@gmail.com Hosted on Acast. See acast.com/privacy for more information.

We explore "Toxic Masculinity" and its pervasiveness in food and drink. Marco comes the the realization that he was pretty much brainwashed into thinking he likes beer. Ali sites what South Africa recently did to pull the plug on a toxic commercial. The hosts have a laugh and delve deep into this contemporary food and drink coversation. Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Email: thispodcastisdelicious@gmail.com Hosted on Acast. See acast.com/privacy for more information.

Beverly Crandon Ali & Marco welcome wine consultant and sommelier Beverly Crandon to the podcast. Beverly is the wine expert behind various organizations including the not for profit Vinequity and Spice Food & Wine Group. We talk to her about this and more, and Marco has wine scenarios for Beverly where she has to pair the perfect wine. A Sneak-Peek: [01:00] Ali and Marco talk about wine they had recently. [3:35] Beverly tells us about Spice Food and Wine Group. [5:20] Ali tells about the dessert he makes and how desserts aren’t his thing.  [6:20] Ali tells how we was told that ‘the best wine with Indian food is beer’, and asks Beverly how we get away from that way of thinking. [7:55] Flavour Bridging. [10:29] Beverly talks about how wine was introduced to the world through the Spice Route and the Salve Trade. [15:12] We find out how Beverly was introduced to wine. [17:45] Beverly’s advice on how to approach wine. [19:36] Ali’s Gin bias. [21:20] We find out why it’s important to get more people cross culturally exploring wine.  [22:30] Vinequity  [26:14] Beverly shares her thoughts of being a person of colour in the wine industry. [30:35] Wine pairings with ethnic food. [32:50] Marco’s first scenario: Brunch and red wine. [36:00] Scenario 2: Texas BBQ [37:49] Scenario 4: Poutine [39:06] Ali find out what wine pairs with Butter Chicken. [40:50] Marco goes nuts that Beverly has picked a wine region he knows all too well. [44:00] Beverly and the love she has for wine consulting. Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Email: thispodcastisdelicious@gmail.com   Hosted on Acast. See acast.com/privacy for more information.

We dig deep into our past episodes to give you a classic pre-pandemic episode. Sit back and enjoy a blast from the past as Ali and Marco talk about Olives and Italian Ice Tea. Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Email: thispodcastisdelicious@gmail.com Hosted on Acast. See acast.com/privacy for more information.

Trevor Lui Ali & Marco welcome Trevor Lui to the podcast. This culinary Superhero, continues to raise the profile of Toronto with his food, brings the stories of his life and his dishes to the page with his book The Double Happiness Cookbook. His video series Soulful Food Stories is a video series that exposes the ‘other’ side of communities and neighbourhoods. His organization Quell represent talented underrepresented food, drink and lifestyle leaders. There’s all this and a whole lot more. Listen as we interview our guest Trevor Lui A Sneak-Peek: [02:00] Ali mentions how he met Trevor.  [4:00] Trevor talks about his cookbook’s playlist. [8:05] Trevor tells us the journey of writing his cookbook.  [12:03] Trevor’s Dad’s Hollywood dream. [19:00] We discuss restaurants that serve multiple ethnic cuisine. [20:50] Racism within the food industry. [23:00] The rebranding of Joy Bird to Bao Bird.  [24:17] The Night Market. [28:30] Trevor explains why he is an “Egg-Thug for Life” [30:31] On being diabetic and his cookbook and working in the food industry. [33:10] Quell.  [37:00] What the impact was for Ali to see Chef Joshna on TV and what she has said about being with Quell. [41:08] Advice from Trevor for young creatives [42:22] Ways the industry make the changes needed. [47:40] How to eat French Onion Soup the right way. Mentioned links: The Double Happiness Cookbook Playlist. Interview with Chef Joshna Maharaj Highbell Group Book: The Double Happiness Cookbook: Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.

On today's episode we explore the do's and don'ts of the BBQ and what to do when you have been invited to a BBQ, what to bring, how to be a great. Ali & Marco share their tips, tricks and BBQ hacks on this episode Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Email: thispodcastisdelicious@gmail.com   Hosted on Acast. See acast.com/privacy for more information.

When Dining Goes Wrong & Silver Linings. The guys talk about some recent bad dining experiences that were turned around in a positive way by managers and waiters who did what the needed to do turn a negative into a positive    A Sneak-Peek: [1:27] Ali and Marco talk about some recent travels.  [3:40] Marco has a bad food experience t the airport at a pub. [8:18] Marco describes the snarky email he got from the pub’s team.  [8:55] Ali tells us about his first buffet memory. [10:43] The pub turns a bad situation around. [12:52] Ali talks about his no so great Halibut experience in one of Canada’s great restaurant [20:00] What happens when restaurant staff isn’t empowered to deal with situations in the restaurant.  [21:49] Marco’s tip on how to deal with an unsatisfied customer. [24:03] Ali tells us what he would do when he got a complaint in the restaurant he managed. [26:30] What actually happens when you ask for something really spicy. [33:15] Marco tells his odd brunch story that has a silver lining. [40:50] Ali’s bank teller has a neck tattoo. [41:20] Ali recommends the 1 minute manager Memorable quotes: “Never had a bad meal in Alberta.” “Sorry to force my nacho agenda on you.” “Margaritas, the drinker’s Gatorade” “it would kill my fork germs” “the customer is right half the time” “this is a jerk’s perspective” “I’m not a role model for our listeners” “If a pub can’t do nachos right, there’s something fundamentally wrong with that pub” “Your sense of humour is an acquired taste” Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Tell us your terrible service Stories, or ones where a bad experience was turned around.    Hosted on Acast. See acast.com/privacy for more information.

Ali Hassan & Marco Timpano are at it again, defining the French words we encounter when we open up a cookbook, menu or watch a cooking show. Listen to Marco mispronounce and Ali correct on this very....French episode. Here are the terms we define: French Terms: AIOLI  AMANDINE BAIN-MARIE BÉCHAMEL BEURRE BLANC BISQUE BOUILLON CANAPÉ CARTOUCHE CHARCUTERIE CHIFFONADE CHINOIS CONFIT CONSOMMÉ COULIS CRÈME FRAÎCHE Crêpes Croquettes Cretons CROQUETTE Déglacer DEMI-GLACE DUXELLES ESCALOPE ESPAGNOLE FÈVES AU LARD Flamber or Flambé Frappé GRATINÉ/AU GRATIN Hors d’Oeuvres JULIENNE (AU) JUS (À LA) MEUNIÈRE MIREPOIX MISE EN PLACE Noisette Parisienne Pâté Quenelle (double meaning) RAGOÛT ROUX SAUTÉ SOUS VIDE TERRINE VELOUTÉ VOL-AU-VENT Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious Hosted on Acast. See acast.com/privacy for more information.

Mimosa & Omlettes Brunch might be on your mind as you listen to this podcast episode. Ali Hassan & Marco talk about these Sunday staples. They both get very passionate as they talk about these two    A Sneak-Peek: [01:15] Marco & Ali get radically political off the top over a text on Omelettes .  [2:30] Marco and Ali both don’t love the Mimosa.  [4:42] Ali tells his Samosa story. [7:00] Mimosa and Mimosa like cocktails (see list below). [18:21] Omelette classic and modern (see list below). [38:28] Basil conversation. Favourite Quote: “No one wants to barf fizz” -Marco [3:49] “Don’t make me a Frittata and called it an Omelette…I’m not an asshole” -Marco [21:08] “Not a bag of carrots that taste like wood or styrofoam” - Ali [34:04] Recipes: Classic mimosa: equal parts orange juice (freshly squeezed) and sparkling wine (Prosecco, Champagne or Cava) in a flute glass. OJ in first and then the prosecco (let gravity do the mixing) you can float half oz of triple sec onto to add more dimension.  Buck's Fizz two parts sparkling wine, to one part orange juice. Similar to the classic mimosa. Mimosa, which also contains champagne and orange juice, but in equal measures. Other Poinsettia Cocktail same as above with cranberry juice instead of orange juice.  Lemosa Cocktail  Same as above with lemonade instead of orange juice. Vermosa Cocktail   apple cider with champagne, served in Vermont, USA. St. Germain cocktail if you want the subtle flavour or elder flowers use St. Germain instead of OJ. Classic Omelette: 3 eggs, kosher salt, ground white or black pepper, 1 tablespoon butter. Indian Omelette: onions, crushed cumin seeds, Chile seeds brown in veg or grape seed oil (not butter or olive oil).  2 eggs, cilantro, greens of green onions and salt and mixed up and added to our brown items. Ali will often add quarter of teaspoon of home made hot sauce.  Thai Omelette (Khai Jiaow): https://www.youtube.com/watch?v=KnSsV5xAJIU Hassan Special Omelette: (good) carrots, garlic clove and shallots finely minced. Chives, salt cilantro to your egg mixture (don’t over mix).  don’t over cook the carrots. Connect with us on: Twitter: @podisdelcious Instagram: This Podcast is Delicious Web: thispodcastisdelicious   Hosted on Acast. See acast.com/privacy for more information.