61 episodes

Comedians Ali Hassan & Marco Timpano talk about food and drink!
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Eat & Drink Marco Timpano & Ali Hassan

    • Comedy

Comedians Ali Hassan & Marco Timpano talk about food and drink!
insta: podcasteatdrink
twitter: podcasteatdrink
email: podcasteatdrink@gmail.com

    Mini Ep. 17: New Orleans & Victoria BC

    Mini Ep. 17: New Orleans & Victoria BC

    Two places to Eat and Drink, New Orleans and Victoria BC!
    In this mini episode: Ali & Marco talk about things you might put in your mouth if you visit these two glorious spots.
    Reach us at: podcasteatdrink@gmail.com
    Give us a 5 star review on whatever app you listen from.

    • 13 min
    44. Nutella Martini & Beets

    44. Nutella Martini & Beets

    Eat & Drink with Ali Hassan & Marco Timpano
    Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
    This weeks episode: NUTELLA MARTINI & BEETS
    Social Media:
    Twitter: @podcasteatdrink
    Insta: @podcasteatdrink
    email: podcasteatdrink@gmail.com
    Ali & Marco talk about:
    NUTELLA MARTINI
    This is a great Valentine's Day drink, forget those red cinnamon drink, get to the heart of the matter with this delightful hazelnut chocolate drink, also great for Brunch. That said, much like Valentine's Day this drink is a pain, it requires you to use a blender and a shaker. While the recipe tells you to rim the glass with nutella and then roll the rim in cookie crumble of your choosing, I refuse to do that, and quite frankly think it is unnecessary. Who every you celebrate with and however you celebrate we hope you have a great one.
    Here's the rub:
    1 table spoon of Nutella
    1 oz of cream
    2 oz of Vodka
    Blend that up in a blender so that the nutella breaks down and incorporated with the other liquids.
    Then put it in a shaker with ice and shake it up.
    Strain and pour into a martini glass.
    *we added a .5 oz of espresso and it gave it a bit of a mocha quality, if that is in your wheel house, try it.
    BEET & HERB SALAD
    Beets Beets, they’re good for your heart!
    Beets Beets, the end.
    Ingredients:
    7-10 medium-sized beets
    2 tbsp good quality olive oil
    1 garlic clove, minced
    1 fresh lemon
    Fresh herbs like mint, basil, cilantro
    Coarse salt
    optional: sliced red onion, cherry tomatoes, green beans

    Wash the beets, trim ends, slice in half. Arrange in a deep baking dish with a 1/2 cup of water. Cover with foil and bake on 400 degrees F for 45 min. Make sure beets are cooked to your liking; allow to cool and peel. Peel all the beets, use half for this recipe and save other half for another day - smoothie, juice, side dishesMake dressing with herbs, garlic, lemon juice and olive oil. Toss with beets. Add whatever optional ingredients you like, sprinkle with salt and serve.
    The sweetness of beets works so well with the salt and tang of lemon juice and the “creaminess” of the olive oil. This simple salad is something you’ll go back to often. And if you buy beets with the green still attached, use those greens in your green salad with extra bite and flavour!

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    • 35 min
    Mini Ep. 16: Know your temperature!

    Mini Ep. 16: Know your temperature!

    Medium? Medium Rare? Well Done? Know what you want!
    In this mini episode: Ali & Marco talk about the frustration of not knowing the temperature you like your meat.
    Reach us at: podcasteatdrink@gmail.com
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    • 20 min
    43. Corpse Reviver No. 2 & Aloo Methi

    43. Corpse Reviver No. 2 & Aloo Methi

    Eat & Drink with Ali Hassan & Marco Timpano
    Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
    This weeks episode: CORPSE REVIVER No. 2 & ALOO METHI
    Social Media:
    Twitter: @podcasteatdrink
    Insta: @podcasteatdrink
    email: podcasteatdrink@gmail.com
    Ali & Marco talk about:
    CORPSE REVIVER No. 2
    When I'm dead pour this in my mouth and see what happens.
    Start with your dash of Absinthe, place a half teaspoon in the coupe or martini glass you plan to serve this in and swirl it around till it coats the glass and the dump out the absinthe that remains. If you love the taste of absinthe leave that drop or two in the glass.
    The thing I love about this drink is the name and then the fact that it is equal portions of the following ingredients.
    1 oz Gin1 oz Cointreau (or triple sec)1 oz Lillet Blanc (or Cocchi Americano)1 oz lemon juiceGet your shaker pour these bad boys in there and shake like you are trying to wake the dead. Pour into your Absinthe swirled glass, top with a orange peel, and serve to your zombie like friends and see if this gives them the kick in the pants they need.

    ALOO METHI (Potatoes & Fenugreek)
    Fenugreek can be found fresh, dried, and in seed form. It's fragrant, and borderline pungent. Like, have the windows open when you cook this one…..but it's an absolutely delicious way to treat your potatoes.
    Ingredients:
    4 large potatoes - peeled, cut into 1/2 inch cubes, boiled al dentefresh fenugreek leaves - soaked and rinsed thoroughly, tough stems discarded1 tsp cumin seeds4 garlic cloves, minced finely1” knob of ginger, minced1/2 tsp of chili flakes3/4 tsp of turmeric 1/2 tsp of ground cumin3/4 tsp of ground coriandersaltjuice of 1/2 lemonfresh cilantro for garnish

    Salt the fenugreek with about 1 tsp of salt, let sit for 15 minutesHeat pan over medium high, add oilAdd cumin seeds, let fry for 30 secondsAdd garlic, ginger, chili flakes and turmeric. Lower heat to medium and fry for 2 minutes, stirring constantlyAdd potatoes and fry over medium for 5-7 minutesSalt to tasteAdd ground cumin and coriander Fry for another 2 minutesSqueeze liquid out of fenugreek leaves, add to potato mixture and fry until leaves are soft and cooked throughCheck for salt, add fresh lemon juice, garnish cilantro
    Serve with roti, paratha or corn tortillas with a yogurt raita on the side for a truly memorable breakfast


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    If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

    • 45 min
    Mini Ep. 15: Game Changer

    Mini Ep. 15: Game Changer

    In this mini episode: Ali & Marco talk about the Netflix documentary "Game Changer" and they discuss if in fact it is a game changer.
    Reach us at: podcasteatdrink@gmail.com
    Give us a 5 star review on whatever app you listen from.

    • 21 min
    42. Paper Plane & Short Ribs

    42. Paper Plane & Short Ribs

    Eat & Drink with Ali Hassan & Marco Timpano
    Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
    This weeks episode: PAPER PLANE & SHORT RIBS
    Social Media:
    Twitter: @podcasteatdrink
    Insta: @podcasteatdrink
    email: podcasteatdrink@gmail.com
    Ali & Marco talk about:
    PAPER PLANE
    3/4 oz Bourbon3/4 oz Aperol3/4 oz Amaro (Nonino or Montenegro)3/4 oz lemon juiceGet your shaker and your money maker, pour the above ingredients into your ice filled shaker. Give it a turbulent shake as if your plane were flying into the Bermuda Triangle. Grab your trusty couple glass, pour it in, garnish with lemon, a paper plane or whatever tickles your fancy. Sit back, put your feet up and enjoy it as if you were in First Class. Special shout out to Sam Ross for inventing this cocktail that Toronto loves . (come on our podcast man).

    MEXICAN-INSPIRED SHORT RIBS
    Dust off your slow cookers for this one!
    In your slow cooker, add the following:
    7-10 short ribs (depending on the size of your slow cooker)
    1 red onion, minced
    6-8 garlic cloves, smashed and minced
    2 ripe, medium-sized tomatoes, chopped
    OR 4-5 tomatillos (from a can)
    1 tbsp tomato paste
    10 sprigs of thyme
    1 1/2 tsp dried oregano
    1 pasilla chili (or other dried, whole chilies)
    1 tbsp paprika
    1 tbsp cumin seeds
    1/2 tbsp ground coriander
    1/2 cinnamon stick
    1/2 tsp red chili flakes (or to taste)
    Salt to taste
    Cook this for 4 hours on high or 8 hours on low....and NOW YOU GOT OPTIONS!
    remove bones and extra fat, and toss the meat with some riceshred the meat and use a filing in a tacos, on a tostada or in a lettuce wrapplate the big chunks with sauce in a place with mashed potatoesOR just eat all the ribs directly over the slow cooker, and when someone asks about them say "Ribs? What Ribs? You're crazy."
    If you liked this episode: Rate, Review & Subscribe and tell your friends.
    If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

    • 43 min

Customer Reviews

Nessie268 ,

Entertaining!

Marco and Ali are great together, lots of witty banter while sharing their knowledge and obvious enjoyment of food and drink. Love that it’s also fresh and funny every time!

foodfables ,

Eat and Drink is an Amazing Podcast

An engaging, informative and engaging podcast. Hosts Marco and Ali are well versed informative and incredibly funny.

Sonita Gloves ,

Learned sumthin

I will seriously be making the "Toronto Cocktail" now for sursies.

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