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The NotAFoodie Podcast
40 minutes | Dec 10, 2021
What to get that NotAFoodie for the Holidays, Plus Steakhouses vs Red Sauce, and All Coquito All the Time
Welcome to the NotAFoodie Holiday Spectacular! On this episode, Mike and Tom talk about: Steakhouses vs Italian restaurants for an old-school night out. Everyone's favorite holiday beverage, "coquito"- different types, disgusting science experiments that involve it, and most importantly, where to find it. Amazing foodie (or NotAFoodie) holiday gifts- appliances, cookware, sauces, salts, olive oils, and books. Also, find out what Mike's go-to dish is to impress someone (that is not Italian food). They also discuss their new partnership with 2Cents, and app that lets you leave audio comments, and messages directly for the NotAFoodie team. You can download it here: https://www.2cents.audio/notafoodie
41 minutes | Oct 29, 2021
Finishing a Steak- Compound Butters and Fancy Sauces
Let's talk veggie chikky nuggets, Tom’s ritual Friday night steak and the accompanying butters and sauces, and asshole restaurant patrons that don’t tip. Plus, quick questions: What are your three go-to Chinese take-out dishes? What style of BBQ is the best? Best type of pizza? BEC or SEC? Thanks for listening!
39 minutes | Oct 12, 2021
Who Cares About Fine Dining These Days?
Mike and Tom talk about EMP, "fine dining", and why it is still a thing. They also debut a new segment to find the answers to riveting questions such as, "What is your favorite snack chip?", "What is the number 2 alium after garlic?", and "What is the best way to eat eggs?"
39 minutes | Sep 28, 2021
The Rise of Mikey Pomodoro
We're back! Since we last released an episode, Mike Miranti has become MIKEY POMODORO. So, Tom decided to interview him about his transformation from "Front of house guy" to a budding restaurateur. Plus we talk about the "10 New Rules of Dining Right Now". ****************************** Transcript below: From the NotAFoodie studio which is not actually a studio it is a zoom meeting from I don't know where are you Mikey? In Hell's Kitchen, at our pop up kitchen space. So anyway, it is the NotAFoodie show. I am Tom and I am your co host along with Mike Miranti aka Mikey Pomodoro. Mikey Pomodoro. So I think, Mike, one of the things that I want to talk about about this episode I bet the focus of this episode I think, is the evolution of Mike Miranti. Front of House guy, podcast host extraordinaire, to Mikey Pomodoro restauranteur. Pop Up manager pop up restaurant or chef Chef Smorgasburg like we've got a lot to unpack there. But I think I think we should just get started with some food news first What do you think? Yeah, I meet you that that's the plan that's what we do. You're out of practice because you didn't do the Food News jingle. So what do you what do we have to talk about today? What do we got? Yeah, so pretty much if you've been if you're just coming out of the coma The first thing you needed to do is listen to the new nada foodie show there's been a worldwide pandemic since the end of 2019 what restaurants closed for a year then there was a vaccine where there is a vaccine and a lot of people have taken it but not everybody yet for some reason I thought to get a microchip I didn't know that there was a vaccine alright Because there's a vaccine restaurants are kind of back there's no more 50% seating there's no more outdoor only seating restaurants are back so restaurants are back but it's not the same as what it was pre COVID and food and wine put out a really like perfect Instagram post like a 10 slide post about the new rules of dining out Yeah this is awesome I came across this the other day and just to be clear you and I started talking about food news we started talking about just the shit that servers have to deal with like that they've had to deal with historically right like you go to a restaurant people see it people are entitled and you know that's not even talking about the people that don't tip but the people who you know as my my daughter would call them Karen's but like just people who are complaining who who have the sense of entitlement and it's gotten worse across the board for for everything right like people are understandably angry people are you know, frustrated with the world and things start to open up a little bit and they there's this trend I guess or this this immediate like you know urge to get back to Oh, everything should be perfect again, you know, when on the back end there's there's a lot of shit that's not perfect. We lost how many fallow hundreds of 1000s of people you know, died, that there's no so that means there's a labor shortage to there's a labor shortage are more people to go back to work? Yes. Which is a really like, cynical way of looking at it. But it's true. But also people are choosing not to people who might not feel comfortable going back to work in a restaurant where you're dealing with people with dealing with the public. You know, I know me personally like I've got kids at home who are not vaccinated yet I would probably feel uncomfortable if I had a job working in a restaurant like that. I had to go to a conference in Nashville, back in August, which is like the breakthrough COVID capital of the fucking world because it's just crazy, unmasked unvaccinated mass of people and I, I quarantined at home, before seeing my kids, like I can't imagine having to do that every single day and having to go to work and being treated like shit and, you know, by customers and everything like that. I think it's just, we're at a we're at a breaking point. So that led us you and I to talk about this post that came out from food and wine. It was an Instagram post and once you take us through it, yeah, so it's 10 words. Yeah, it's 10 rules. Number one, the customers not always right. Which is the truth. The customer Usually wrong. And also people hate asking servers questions when they go out, and then they don't have as good of the time. You and I are generally friends because you asked me things that Christos though. So like this is it's interesting because I, I've always struggled with, like, I'm not gonna complain about certain things, but I will talk to my servers and I'll talk to chefs and I'll ask for recommendations. And I'll, you know, at the other day, I had some really bad service at a place that I'm not going to blow up their spot and but I'll but I sent the manager a note, because I feel like they want they want to know, right? Like, I'm not asking for anything for free. I'm not demanding things. Like sometimes I'll tell if I had really bad service or like a bad dinner meal, I'll pay for it. And then after I paid for it, I'll bring the manager over. Oh, that's exactly what I did. I paid for it. Yeah. That's it, I paid for it. I and I, you know, and I said, Hey, I know that you're a new restaurant that's been around for only, you know, a few months, I know that you are beloved, you're developing a relationship or a reputation of being beloved in the community. And every experience I've had up until this point was good, but I just want to let you know that this is really screwed up what you did like this, this was a really bad day. And everybody has a bad day. So anyway, the customer is not always right. Yeah. What's the natural? Big 20% is minimum now? I agree with that. Yeah, I agree with them. I also like when I kit I tip 20% after tax, that's usually like 25% Yeah, I mean, yeah, I've always kept 20% after tax sometimes. I when when I first started going out, I was tipping like, 50%. I was just, I felt so grateful. I know, right? Well, I mean, it's not like I was going out to like, you know, a like, and well, let me just say, I'm not tipping 50% of the bill, if I'm going to a restaurant that I know is owned by some rich person. What about when you go to EMP for vegan? Yeah, no, not at all. So pay $350 I will not Don't they have no tipping and keep Danny Meyer of like the old anywhere. method for that. Anyway, number three. Number three, be clear about food allergies? Uh, yeah. But servers should always ask allergies too, because people are stupid. So you, if you ask them, they'll more they'll be more likely to tell you then if they just have it. Right? Well, and this all I think the ethos behind this is be clear, because restaurants have always had to work on razor thin margins. But like, you don't want to be sending things back. You don't want to be causing a problem when people are short staffed and barely getting by. Right. So be offended about some kitchen. Yeah, no, exactly. And so the next one is use your phone for memories, not calls. With your pictures. Yeah, take take pictures, put them on Instagram, take a phone call in the restaurant. I know. I could not believe that this was a new rule of dining. This is always my rule of dining my phone. I take a photo when things come out, but it goes into my pocket or it gets turned over upside down. If I'm ever on my phone. While eating dinner. You can come over and slap me. Yeah, if you're if someone calls you to pick up like, Hey, I'm out to dinner. I'll call you back. And that's it. Yeah, yeah. If I go to a table and they're on the phone, I just leave and then they'll get me when they're off when I'm when they're off the phone. Number five is saving that reservation. Oh my god, I this is something that I am always like, I think my wife gets annoyed with me. Because if I'm going to be 10 minutes late for a reservation, I will call the restaurant and let them know. I am I know I'm a little bit crazy with that. You can give a rest you could be 15 minutes late to a reservation. Yeah, I think that's the that that's the absolute most I think that's totally acceptable after that. It's really not fair. But I mean, obviously, restaurants close earlier now. So if they're closing 10, and you have a 945 reservation or 930 reservation, and you get there at 945 You better get your ordering quick because they're so close. But I think that the first sentence on this slide that food Why put out as restaurants simply can not sustain the financial losses of no shows, particularly right now. I mean, that's something to keep in mind when you make a reservation, especially at a place where you've got limited staff, you've got limited food that people have, you know that they've ordered that the restaurant has ordered to cook for you. Like that's all based on your reservation. So respect the reservation number six patients vacation patients. I agree with that. 100% I mean, I think my first dining experience my first indoor dining experience, Post getting vaccinated definitely took probably 15 to 20% longer than normal and I was fine with it. I am happy to be out I'm happy to be to be partaking in the economy I'm happy to have people cook for me and serve me. It is a privilege right to be able to go out and do this absolutely. Just I miss it so much. During quarantine I miss going out and like just having a meal night like dreaming about diner breakfast like the idea of someone just like making me eggs and toast in home fries and sausage. Yeah, I mean you know what i like? I love a dirty dark tight bar like yeah, that is that like when I say tight I mean like your shoulder to shoulder with people. Like when people ask me what I want to do after you know getting vaccinated I want to be in a tight bar with like, shoulder to shoulder people that screaming with some drunk next to me about whatever sports is on the TV. You know what I did? Like two three weeks ago. What I took I took over the jukebox and Billy markwest Oh Billy marks that is we could have a whole episode about billion marks. I can you know talk to you about the the sex worker friends that I made there even though they would they would be beginning their shift when I was finishing my shift.
50 minutes | Mar 5, 2021
S4 EP2-Tom Hynes, author of Wild City: A Brief History of New York City in 40 Animals
Oysters, striped bass, and Pizza Rat? Another NotAFoodie Episode? Are we really back?? This week Tom and Mike speak about the success of the Mikey Pomodoro Pop-Ups and the TikTok pasta craze. They interview the always informative, Tom Hynes, author of Wild City: A Brief History of New York City in 40 Animals. They talk about (really) old-school restaurant practices, the great piggery war of 1859, oysters, fishing the east river, and how seagulls and opossums both deserved a chapter in the book. Go buy Tom’s book here! https://amzn.to/2PxbC0N
26 minutes | Feb 2, 2021
S4- Ep1: Updates and Previews for 2021
Hey there. Long time, no see. How's the global pandemic treating ya? Over the past few months, the NaF team has been talking about the show a lot. The last few months have revealed a lot of cracks in the food world, and society in general. We have decided to change up the format of the show to reflect that. In this episode, Mike and Tom talk about all of that, as well as what they have been up to. Mike has rebranded himself as "Mikey Pomodoro" (https://www.mikeypomodoro.com/), a private chef and pop-up restaurateur. Tom is now an oyster farmer that is starting a Calabrian chile empire. Mangia!
67 minutes | Aug 20, 2020
S3 E10: Four New Yorkers Kvetching - feat. Allison Robicelli and Eddie McNamara
Oh man, I love this episode. How could you not when Allison Robicelli and Eddie McNamara are our special guests? Allison (@robicellis) and Eddie (@EddieMcNamara) are both old school Brooklyn to the core. We wanted to do an episode about the changing restaurant landscape of NYC, but to get there, we went down a wonderfully twisted path touching on topics such as: - Red lobster - Beefsteak Charlies - How the Broadway show "Cats" is most likely just an elaborate practical joke that went viral - City kids in the 1980's and their envy of all things "John Hughes Suburbia" The audio quality sucks (which is to be expected since it's the end of the world and such), but the content is amazing. WARNING: THIS IS MOST DEFINITELY NSFW
41 minutes | Mar 26, 2020
S3 EP9: Brian Koppelman Joins the Pod... Remembering Chef Floyd Cardoz
by- Mike Miranti Hello to all of our Fans (editors note- fans???!!!), Last week Tom and I were able to land an interview with the incredible Brian Koppelman. We have been pumped up about it all week and really believe that this is our best episode, but sometimes in life with great happiness comes great pain and we have to first speak about Chef Floyd Cardoz. Today Chef Cardoz passed away from COVID-19 related illness. I had never had the pleasure of meeting Chef Cardoz but I have only heard incredible things. A friend of mine who worked for him at Northend Grill said he left the job as soon as he learned that Chef was going to open his own place. Tom shared some really nice moments of when he first went to Tabla. In other food news, some of New York City’s top Restauranteurs (Andrew Carmellini, Tom Colicchio, Danny Meyer, Missy Robbins, Marcus Samuelsson, and Adam Saper) penned an Op-Ed in the New York Times about how Washington absolutely needs to bail out American restaurants. You can read it here Lastly, the Brian Koppelman interview is amazing. I am never someone who is at a loss for words and I just wanted to listen to him speak forever. I really don’t want to spoil anything but we found out what his favorite food scene in a movie is and it will definitely surprise you. Thank you all for your continued support, Mike Miranti
38 minutes | Mar 20, 2020
S3 Ep8- SPECIAL- YOUR RESTAURANTS NEED HELP!!!
Hi Everyone. We have a bit of a departure from our usual format this week. These are unprecedented times and we felt like we had something important to discuss. I’m sure you all know what this is about before you even listen to it. On Monday the NYC restaurant industry essentially shutdown. Restaurants can deliver food and alcohol but no one can dine in them, and suddenly, thousands of hardworking people are out of jobs. We sat down and interviewed two friends and restaurant professionals who are doing their part to help. Andrea Strong (@strongbuzz ), a good friend of the podcast, is a food and food policy writer. She took some time to speak to us about different philanthropic organizations that are helping, and what options are currently out there for displaced restaurant employees Andrea’s latest Food and Wine article has become THE list of companies that are offering help. The article is constantly being updated with more philanthropic efforts as things continue. You can check it out here Vincent Vee (expressdiscard.com), is another friend and former guest of the pod. Vince is a bar consultant and restaurant veteran, and he talked to us about his Food and Beverage Solidarity Facebook Group, and what he has experienced these last few days His Facebook group ‘Food and Beverage Solidarity‘ is here Lastly, we apologize for the audio quality of this episode. I think the term “fast is better than great” describes it well. We conducted all of these interviews remotely, using a cobbled-together system. Please cut us some slack on the audio levels, background noise, buzzing, and dog barking in the background. Stay safe, be well, and be good to one another. Tom & Mike
38 minutes | Mar 10, 2020
S3 Ep7- Atlanta Eats, The Thursday Night Maitre'D, Restaurants are Dying, Open Invite to Mike's Birthday!
by: Mike Miranti Welcome to our 60th Episode!! Quick Shoutout to Savannah Peterson(@SavIsSavvy) for holding down the fort and being incredible on last weeks pod Tom just got back from Atlanta and shares his meal highlights but its an incomplete list because he didn’t go to Magic Palace Food News!!! Salt Bae Burger is the anti-Guy Fieri because it’s a way 1 ticket to No-Flavortown(link) The American Restaurant is on Life Support(link) I officially have 1 foot out the door of restaurants to begin his new career, but I’d still like to work a light amount of service once a week You can check out my medium article here Were any successful restauranteurs created from 2008-2020? Major Food Group (Carbone, Dirty French, The Pool, etc;) was founded in 2010, they might be the one What Are We Drinking Tonight? Mike’s Cocktail: The Gold Rush 2 oz Bourbon .5 oz Honey Syrup .5 Lemon Juice Shake vigorously and pour over a large rock, garnish with lemon peel Tom’s Cocktail:Cynarino 2 oz Cynar Seltzer This is a mixed drink, not a cocktail, pour in a collins glass over ice and garnish with a lemon wedge
47 minutes | Feb 25, 2020
S3 Ep6- 39 Hours in NoLA With @SavIsSavvy- Happy Fat Tuesday!
Woooo Boy! This episode is a bit of a departure from our normal episode. Mike will be back next time, but he took a break from this episode because it is all about the wonderful city of New Orleans! Join Tom and special guest Savannah Peterson, as they eat their way through Tom's favorite food city of New Orleans. It was a quick trip, so they crammed as much food, drink, and booty shaking as they could into 39 hours. Here's the quick hitlist: http://carrolltonmarket.com/ http://www.turkeyandthewolf.com/ https://lucyssurf.com/ https://www.marjiesgrill.com/ https://mollysriseandshine.com/ https://cochonrestaurant.com/ https://www.courtoftwosisters.com/
45 minutes | Feb 6, 2020
S3 Ep5- The Winter Fancy Food Show, Ghost Restaurants, The Spotted Pig, Felix LA
On this episode of the NaF podcast, Tom and Mike talk about: The Spotted Pig. It has finally closed (good riddance) Yelp, Grubhub, and Seamless aren't vetting restaurants The Winter Fancy Food Show and 2020 Food Trends Pasta at Felix Tacos all over LA What We're Drinking this week (Hanky Panky and Fireball spiked Apple Cider)
36 minutes | Jan 14, 2020
S3 Ep4- New Years Eve Dinner Recap, Food Travel for 2020, California Love, Wine Tariffs, Mike's New BFF
Tom made a giant porchetta for New Years, while Mike did shots with a certain NY football quarterback. Mike wants to eat his way through the US, but Tom is thinking about global domination. Wine Tariffs help nobody, and hurt everybody! The NaF show goes West to the Fancy Food Show in San Francisco, and for a few days of sun in LA. Hit us up if you're in either of those cities Follow and message The NotAFoodie Show through Facebook, Instagram, and Twitter. @tmiale // @MikeMiranti
31 minutes | Dec 16, 2019
S3 Ep3- Holiday Gifts, End of Year Wrap-Up, Food Trends
Wooo boy! It's been a busy year for the NaF team. In our year-end recap episode, we talk about good gifts and bad gifts, food trends for 202, and food trends that we want to LEAVE behind in 2019. Give us a listen!
27 minutes | Oct 28, 2019
S3 Ep2 - The Mc Rib, Zuckerberg BBQ, Fast Food Mac 'n' Cheese... and Introducing NFZ, A Sopranos Cooking Vlog
On this weeks episode of NotAFoodie we drop some HUGE News, but first some FOOD News Food News A Panera Bread employee posted a TikTok of how the Mac and Cheese gets made, and surprise it’s done in a sous vide method. The employee drops a vacuum-sealed bag into boiling water, cooks it, cuts the bag open and plates it up. This is such a non-story because Panera Bread, like any massive chain, has Standard Operation Procedures that make streamline their product so it is the same wherever you go. If they made it from scratch it would taste different from location to location, and the most important thing about chain restaurants is consistency. Panera fired the employee who posted this, I’m sure they violated a rule but give me a break, I can’t imagine all the free engagement that this got them. The McRib is back! You don’t really need to add anything to that sentence. But check out the podcast because I get to drop some Ray Dalio x Fast Food Factoids Glenlivet Tide Pods are a thing now. Apparently they’re more than just a clever marketing ploy. These are edible cocktails made in a seaweed encasement. I would try one but wouldn’t go out of my way to procure these No Effin’ Ziti A few months ago I had an idea for content so I brought it up to Tom. I told him I wanted to do a Sopranos Cooking Show where I cook my way through all 86 episodes of the show, this means I’ll be cooking a dish that the characters are eating, referencing, or anything else that makes sense for that episode. We have shot a few so far and should be releasing the first episode in a week or two. Be on the lookout for it and get excited. This project is going to be a massive undertaking so I would appreciate it if you all would share it with everyone. What Are We Drinking Mike’s Cocktail: Last Flight This is a fusion of a Paper Plane and Last Word 2/3 oz Bourbon 2/3 oz Green Chartreuse 2/3 oz Aperol 2/3 oz Lemon Juice Shake all ingredients over ice, strain and serve up, garnish with lemon or orange peel Tom’s Cocktail: Arc Angel Manhattan 2 oz Rye or Bourbon 1 oz Sweet Vermouth 1 Tablespoon Maraschino Cherry Juice Stir over ice, strain into a martini glass and garnish with a Maraschino Cherry
56 minutes | Oct 1, 2019
S3Ep1- Summer of The Claw, Shop Move with Chai Mishra, Pizza with Giorgia Caporuscio
And We’re Back! Season 3 Premiere: CLAWSZN, Chai Mishra, Giorgia Caporuscio by Mike Miranti After a very long 3 month hiatus (sans North Fork Summit), Tom and I got back into the lab to record 2 incredible interviews and had a Skype call to catch up on our summers. My catchup was pretty quick. I moved even further uptown, but now I have a dishwasher and a kitchen island so no more complaining about cooking in my apartment. I also penned this article which got over 3.2 clicks in a week. If you haven’t seen it I would really appreciate if you could take an extra 5 minutes and read it Tom and his family took an incredible trip out to Australia to see The Great Barrier Reef and eat all the seafood that the entire continent had to offer. His favorite was a bar and restaurant run by the local lifeguards as a way to self-fund; a low key spot right on the beach with great prices and vibes. #CLAWSZN Spiked Seltzers took the world by storm this summer. White Claw, in particular, flexed their branding/marketing genius because they were everywhere this summer. The sparkling malt beverage has great bubbles and light and refreshing flavor, they also weigh in at 5% so these guys do the same damage as a Bud Light. You couldn’t go to a single party this summer without seeing some sort of boozy seltzer. Four Loko even got in on it and photoshopped their own 14% one just to see how people would react, and obviously twitter fell in love with the idea. (Editors note: Call me an old man, but I still don’t get the whole concept of getting drunk on flavored water- Tom) Chai Mishra and Move Two weeks ago while scrolling through Instagram I saw an ad for an entirely online Supermarket called Move. I checked out the website and was very impressed with what I saw. Move is an entirely transparent Supermarket disruptor who is sourcing the highest quality products from all over the world and selling them for 30% less than other retailers. They also have such an open dialogue with their customers that the CEO gives out his cell phone number for your to text him, so I obviously did. “Hey Chai, I’m all in on Move. Would you like to come on my food culture podcast?” was literally all it took to book him on to our show. I’m so glad he did because he was great to talk to and I learned so much more about the product. We try not to do many phone interviews because of the sound quality and overall feel but this is a must-listen. If you like what NotAFoodie is about, you are going to like what Move is about and will want to be an early adopter of theirs. Check out their Kickstarter (Editor’s note- In the interest of full transparency, I am a Kickstarter investor on this product. Mike sent the link and I immediately invested. I love the idea) Giorgia Caporuscio and the NYC Pizza Festival Giorgia Caporuscio, The Queen of Neapolitan Pizza, is the Master Pizzaiolo of both Keste Pizza and Vino locations and Don Antonio all located in Manhattan. She stopped by the studio to talk to us about Neapolitan Pizza, how to make and ferment Pizza Dough at home, and the classes that she teaches at Keste. The 2nd Annual Pizza Festival is this weekend on October 5th and 6th. Giorgia, Tom, and I will all be there. This free festival is a bridge between Naples and New York. After you get there you can buy tickets for Pizza and Wine, VIP Options are also available. Check it out here Q6CZC2xfRaTH6zltRS2I
30 minutes | Jul 29, 2019
The Second Annual NaF NoFo Summit
What a week we had out in Southold! For the second year in a row, Tom (editors note: That's ME!) hosted me and a few of our friends for a week of incredible food, drinks, and views. Our first meal was at Noah's in Greenport. The incredible Jean Lee(@jeaniuseat) set it up for us, and the team at Noah's knocked it out of the park. From the first bite of Crab Deviled Eggs to the last bite of their Lobster Roll, everything was fresh and full of flavor. Chef Noah takes a lot of pride in being creative with his small plates and left a lasting impression on us For dinner that night we threw a 5-course meal with some of our friends including Savannah Peterson (@savissavvy) and Brittany Degirolamo(@brita_ny). Jean worked her magic again and got the legend himself Pat LaFrieda to sponsor our dinner. Pat sent us POUNDS of Italian Sausage, his signature hamburgers, and 2 MASSIVE Tomahawk Ribeyes. We also stopped by the Southold Fish Market for some Fluke and Clams. If you've ever listened to our show before you know that while Tom is a Titan in the kitchen, I can throw down a little myself. Tom grabbed the reins of the dinner while I played prep cook and saucier(more on that later) First Course: A Fluke Crudo: Thin slices of local fresh-caught Fluke marinated in citrus with radish and jalapeno This was such a nice way to start the dinner, fresh fish and bright citrus. A very light dish to get us salivating for everything to come. Tom also flexing with his knife skills, butchering this fish perfectly. Second Course: Cataplana Stew: A North Fork take on a classic Portuguese Stew made with Tomatoes, Clams, and Italian Sausage. This was actually my favorite course of the night. Partly because it was delicious and partly because its something I've never had before. Classically this dish is done with Pork Shoulder and simmered for hours, but this recipe is made with Sausage (Pat LaFrieda's to be more specific) and is packed with flavor. This is a great dish to make for a large group Intermezzo: LaFrieda Cheeseburgers Tom grilled up 6 Cheeseburgers (Lettuce Tomato and Kraft Singles) while I went into his fridge and whipped up a Mac Sauce. I learned how to make Mac Sauce a few months ago and this has become my go-to party trick. It's just Mayo, Ketchup, Relish, and a little bit of White Vinegar. If for some reason you don't have White Vinegar you can use Pickle Juice. We cut them up into halves and everyone enjoyed. 4th Course: Tomahawks!!! Before getting into this course I just need to describe these two steaks. On the podcast, we described them as "Louisville Slugger, Jason Giambi, Bash Brothers, Mark and José." If you're not a baseball fan, these were BIG BOYS. Tom fired up his kamado grill and got it so hot that it broke the thermometer on the grill. After grilling them to a perfect Medium- Rare with a vicious char they rested for about an hour and when we cut into them they were PERFECT. The Ribeyes melted in your mouth while your jaw was on the floor. Dessert: Briermere Farms Pie Brittany and her friend got to the house a little later than the rest of us so we sent them on a mission to pick up dessert from the best bakery out east. Briermere Farms is a North Fork Institution and they did not disappoint with both their Blueberry Pie and their Raspberry Cream Pie. It was the perfect end to the night. I would be totally remiss if I didn't mention the incredible cocktails that we were drinking while all the cooking was going on. My good friend and former guest Yancy Violi (@barandbowtie) and his girlfriend Veronic Lodge(@msveronicalodge) wrote a cocktail menu and came with printed and laminated cocktail menus for the event. Yancy somehow even figured out the font that we used, downloaded it and used it for the menu. The cocktails were sponsored by Hellisoy Vodka(Shoutout to Noah for joining us for dinner) and Hella Cocktail Company. This event was a smashing success and we plan on growing it even larger next year(maybe even a ticketed event coming up sooner than later???) This will probably be our last podcast for the summer as we will be traveling in August and might not be able to record until the fall. Don't worry though because we have some great guests lined up for the fall!
42 minutes | Jun 28, 2019
Worlds 50 Best, Bourdain Day, Summer Fancy Food Show
The World’s 50 Best Restaurants, Bourdain Day, Fancy Food Show This week on the NotAFoodie show we talk about the World’s 50 Best Restaurant list, multiple tributes to Anthony Bourdain on his birthday, and the Summer Fancy Food Show The World’s 50 Best Restaurants: This is the first year with a rule change for the World’s 50 Best. If you have ever won best restaurant in the world, you are no longer eligible to be on the list. Noma was able to appear on this list because they opened at a new location and are therefore considered a different restaurant. The company is working on a “Best of The Best” list which will include Alinea, Eleven Madison Park, etc; I’ve long said that Cosme is “The Best a la Carte Restaurant in NYC” turns out I was wrong. They are the best restaurant in the entire country. They were ranked #23 worldwide, the highest of any American Restaurant on this list. If you didn’t listen to me before, good luck getting a table now. Let this be a lesson to everyone if I say a restaurant is good it is probably the best restaurant in the country. Tom’s issues with the list that it was very European focused, and not necessarily “the most interesting or innovative.” I disagreed because out of the top 10 2 were from Peru and 1 was in Thailand. I happen to be very familiar with Gaggan, Central, and Maido because I was lucky enough to eat at Gaggan and ran a Nikkei restaurant that took a lot of cues from Central and Maido. I know for a fact that they are all innovative, and incredible. Other standouts on the list included Blue Hill at Stone Barns and Le Bernardin. Bourdain Day: It has been just over a year since the passing of legendary Food Writer and Personality Anthony Bourdain. We here at NotAFoodie have talked about how much he has inspired us and continues to today. This is not a feeling that only we have but one that we share with people all around the world. Bourdain’s friends have declared his birthday June 25th to be Bourdain Day. This year Chef’s from all around the world tweeted memories of him, quotes, and art. It was all a very touching reminder that Tony brought the world together through food and showed us all that we were much similar than we thought. The 2019 Summer Fancy Food Show: Tom went to the Winter Fancy Food Show in San Francisco back in January and I was incredibly jealous and counting down the days until the show came to NYC. We applied for press passes and were granted them, so now I am an official part of Food Journalism, some might even call me a food journalist. The highlights of the show: Mike’s Hot Honey: These are some of the coolest guys in the industry, they hooked us up with product and recipe cards to make this incredible Pineapple Smash Cocktail The Truffleist: Shoutout to Chef Casey Corn for giving us a tasting of their Truffle Oil, Hot Sauce/Butter/Mustard. It was a delight and a lot of fun Brooklyn Delhi: Great Products but definitely their Curry Mustard was the most delicious Mustard I tried all day Five Acre Farms: Shoutout to Dan for giving us 12 oz plastic bottles of chocolate milk, that I thought were delicious but didn’t want to finish. Tom absolutely crushed his bottle. He has a chocolate milk problem Bono Sicilian Olive Oil: I met the Bono family a few days before I went to the event because they had dinner at Feroce where I work. I told them I would be attending the show and they told me to make sure I stopped by. They hooked us up with bottles of their incredible Sicilian Olive Oil, and their marmalades were delicious. They had all the time in the world to answer all the questions we had. The Happy Group/Happy Eggs: A Farm in Arkansas that has their own proprietary breed of chicken that produces beautiful bright eggs and gorgeous yolks. I can’t wait to make a carbonara with their eggs. They show that all eggs are not created equally. Hella Cocktail Company: A Brooklyn Based Bitters company that is debuting their canned Bitters and Soda. These are actually non-alcoholic but are incredibly refreshing and can be used to make a quick Spritz-esque cocktail with a little bit of Gin and Citrus. The Hella team also let us sample their entire Bitters line and answered all the questions we had . They are just really great people with a really great product. Tempesta Artisan Salumi: As we were walking around Tom spotted a booth with vendors wearing black baseball caps that said NDUJA in bright red letters. He essentially grabbed my arm and brought me there. We posted up and spoke to Matt for about 20 minutes as he gave us samples of their entire portfolio including the Nduja, Pate, Wagyu Bresaola, Chorizo, Sopressata, and everything else you can imagine. The owner’s father is in Calabria planting thousands of Calabrian Chile Peppers so they can make Nduja. After tasting their entire portfolio, I was drunk on charcuterie. These guys blew my mind
25 minutes | Jun 17, 2019
Burmese Lunch, Best Ice Cream in Queens, One Dollar Grilled Cheese
Our first podcast post-AM Radio. We had a really incredible 6 months long run of 25 episodes. We never missed a week and booked a guest for almost every single one. I'm incredibly proud of the work that Tom and I did, and the content that we made. That being said, we are on hiatus from the radio for a bit because... well, we needed a break. Instead of recording at the studio in Greenpoint this week, we went back to Tom's dining room table in Queens. But before we sat down for the podcast we had lunch at Asian Bowl, an unassuming Burmese restaurant that blew us away. We tried a few different dishes which we speak about on the podcast. This is a place you would drive past 99 times out of 100, but when you finally eat there you will be pissed at yourself for passing it up so many times. After lunch, Tom took me to Max and Mina's, a homemade ice cream parlor in Kew Garden Hills. I cut my teeth at a different ice cream parlor. We discuss why they are both incredibly different and wonderful. Last but not least we discuss the $1 Grilled Cheese Truck, and guess what? We're keeping the Cocktail Segment!
60 minutes | Jun 9, 2019
23_The NotAFoodie Show - KFC, Jay Z, Michelin Stars are Wack, Parmesan is Crap
Crab Sandwiches, KFC, Jay-Z This week in Food News: Tokyo Ale Works, a brewery in Tokyo, debuted its Kani Burger. Kani means crab in Japanese and the burger swaps out deep fried soft shell crab for buns, and crabmeat, lettuce, and tomatoes in between the 2 crab “buns”. This is essentially the KFC Double Down, on steroids and fancy. The burger looks so good that Bettina Makalintal from Munchies declared that “All burgers should have entire deep fried crab instead of buns” and I would have to agree. Tom thinks all burgers should have buns and a crab inside of it. Kentucky Fried Chicken in Indonesia is beginning to sell Fried Chicken Skins for $1 a bag. They are capitalizing on unhealthy snack food, and this is for sure going to be a hit. Hopefully, they decide to bring it to the US. If they do, I’ll definitely have to try it. Source “I’m not a businessman. I’m a business, man” Famed Brooklyn rapper Jay-Z has become Hip-Hop’s first Billionaire. The vast majority of his net worth has come from his investments in Ace of Spades Champagne and Dusse Cognac. He is also an investor in the 40/40 Club, The Brooklyn Nets, Tidal, and has many other business ventures. Source Who Cares About Michelin Stars? Michelin made its triumphant return to Los Angeles and no one was happy with it. They didn’t award a single restaurant 3 stars, even though many believed that some of the restaurants in LA are the best in the world. Tom and I talk about Michelin Stars, the validity that they bring, and the issues we have with them. The one example that I have used multiple times for Michelin in NYC is the Steakhouse example that I called “The Peter Luger Standard”. Steakhouses in NYC are all pretty similar, some are definitely better than others and some are not as traditional. That all being said, the only Steakhouse in the entire 5 Boroughs of NYC that has a Michelin Star is Peter Luger. By Michelin recognizing Luger as being worthy of a Star, why are the handful of other NYC Steakhouses that serve more varieties of steak and sides, as well as the Porterhouse, Cream Spinach, Mashed Potatoes staples not awarded with stars? Luger is not the best Steakhouse in NYC, it is incredible and I believe it is one of the most important restaurants in NYC, but not the only one that deserves a Michelin Star My next point is the obvious Nepotism and borderline Xenophobia with 2 vastly different 2 Starred Restaurants. Gabriel Kreuther in Bryant Park has 2 Michelin Stars. They are a fancy French restaurant with an interior very similar to Le Bernardin. When I went there, they served me a cocktail with 2 types of ice, and fish that had been expired. Neither of these should be acceptable at a restaurant of any caliber much less one with 2 Michelin Stars. I’ve also eaten at Gaggan which has been voted the #1 restaurant in Asia for something like 5 years in a row. Where I had probably the worst seafood of my life at GK, I had the absolute best piece of seafood at Gaggan. A Tandoori Prawn that was perfect in every way. Gaggan has only 2 Michelin Stars and is not only the best meal I’ve ever had but on a different planet than Gabriel Kreuther. My final point is comparing 2 Mexican Restaurants in NYC. Oxomoco is across the street from our studio in Greenpoint and Cosme is in Flatiron. Oxomoco is a wonderful restaurant and deserving of their Michelin star, but Cosme was literally the best a la carte dinner I have ever had(Gaggan is a tasting menu) and they were not awarded one. They are also famously run by a female chef Daniela Soto-Innes. This one just confuses me, but then again there is no Michelin guide for Mexico Let me know what you think about Michelin and your experiences in the comments below A Rant: Parmesan vs Parmigiano Reggiano This rant is a long time coming, and I’m actually surprised that Tom and I have never talked about it before. Next time you go out to dinner at an Italian Restaurant, do not ask for Parmesan Cheese. Parmesan Cheese is not Parmigiano Reggiano Cheese. Parmesan Cheese is not even cheese, there have been traces of wood pulp and cellulose found in it when tested. Parmigiano- Reggiano Cheese is the “King of Cheeses” must be aged a minimum of 12 months. It can only be made in a handful of cities(The “Parma-Reggio” region), and only has 3 ingredients, milk, salt, and rennet. Parmesan Cheese comes in a green cylinder and has no rules of its production. Parmesan Cheese tastest nothing like Parmigiano Reggiano. Check out this segment to hear even more about the two, as well as Pecorino Romano and Grana Padano. Singapore Sling and A Cocktail to Be Named Later Mikes Drink: The Singapore Sling 3⁄4 oz Gin 1⁄4 oz Grand Marnier/Cointreau/Triple Sec/Dry Curacao 1⁄4 oz Cherry Heeling or Luxardo Maraschino 1⁄4 oz B&B 1 oz Pineapple juice 1⁄2 oz Fresh lime juice 1 dash Bitters Club soda, to top Cherry Orange Slice Mix all ingredients besides the last 3. Pour over a Tom Collins Glass full of ice. Top with Club Soda, and Garnish with Fruit Tom's Cocktail 3 oz Cold Brew 1 oz Bumbu Rum 1 oz Ancho Reyes Chili Liquor Stir ingredients over ice, strain and serve up in a chilled glass
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