9 episodes

Almost everyone has a favorite kind of food they get very nostalgic about. Be it the Mac & Cheese their grandma used to make, the fresh baked bread on a Sunday morning when the family had breakfast together, or the amazing lemonade you would make when your kids came home from school on a hot summer day. It’s the kinds of foods and beverages that immediately trigger memories when we think about them or smell them. It’s what a lot of people would also call “comfort food” bringing back warm childhood memories when we need them the most.
I’d like to explore those stories with you, inviting guests from all walks of live to share their foods and their memories.

Foodie Flashback Patrice

    • Food
    • 5.0, 2 Ratings

Almost everyone has a favorite kind of food they get very nostalgic about. Be it the Mac & Cheese their grandma used to make, the fresh baked bread on a Sunday morning when the family had breakfast together, or the amazing lemonade you would make when your kids came home from school on a hot summer day. It’s the kinds of foods and beverages that immediately trigger memories when we think about them or smell them. It’s what a lot of people would also call “comfort food” bringing back warm childhood memories when we need them the most.
I’d like to explore those stories with you, inviting guests from all walks of live to share their foods and their memories.

    8. 'How COVID transformed a die hard restaurant goer into a home chef' with Beth Myers

    8. 'How COVID transformed a die hard restaurant goer into a home chef' with Beth Myers

    This weeks guest is Beth Myers, amazing photographer, lover of all animals (even the delicious ones) and occasional rebel.
    She definitely doesn’t fit any traditional definition of foodie, and certainly doesn’t consider herself one, and yet she loves to eat out and try new things. That’s pretty impressive given that she grew up in rural Ohio, where options where limited and spices meant Salt and sometimes a little Pepper.
    Only fairly recently has she discovered her love for cooking. She still loves being served, and not having to deal with the cleanup afterwards, but these difficult times have sparked her interest in making more food at home with her loving husband (who is currently learning to cook, too).
    Links:
    Ohio Fried Chicken Where’s Mom Now That I Need Her? Where’s Dad Now That I Need Him? Sugar Cookies East Side Sushi Grilled Cheese & Jelly Sandwich Ohio Buckeyes Recipe Fry Bread House Arizona Prickly Pear Cactus Margarita Beth can be found at:
    Facebook: Beth Myers
    Question for our listeners: What’s the cheap & simple dish in your part of the world?
    Please share with us on Twitter or where ever else you may find us.
    Please follow me on Twitter (@foodieflashback).
    Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handy little form
    Intro music: “Child’s Play” by Alex Nekita (alexnekita)

    • 1 hr 1 min
    7. 'Oh shit I need to chop that' with Marie Bicker

    7. 'Oh shit I need to chop that' with Marie Bicker

    Today, Foodie Flashback is going multilingual. Don’t worry, we’re still speaking English, but this time it’s with a German accent.
    I hired Marie straight out of school a few years ago as my assistant (at first) and we quickly became friends. Not a huge surprise since we both like good food, good wine and good drinks. Plus she’s incredibly easy to get along with. Today, she’s a Product Owner for a Health Insurance company in Germany.
    Today, she talks about how her grandma, working at a hotel, instilled a service mindset in her. And how family events were more about the social aspects, with food and wine serving more as something that could be enjoyed together.
    To this day, it’s how she thinks about people and about social situations. And so it’s no surprise to anyone, that her interest in cooking only goes as far as it’s a fun activity she can do with friends. While drinking wine. Or Gin. Preferably both!
    Links:
    Lemon Cake Rosemary Chicken Spaghetti Bolognese Doeppekuchen Recipe Marie can be found at:
    @fightoffyourdemon
    Question for our listeners: What’s the cheap & simple dish in your part of the world?
    Please share with us on Twitter or where ever else you may find us.
    Please follow me on Twitter (@foodieflashback).
    Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handy little form
    Intro music: “Child’s Play” by Alex Nekita (alexnekita)

    • 1 hr 2 min
    6. Italian Food Coma Zone with TheMacMommy

    6. Italian Food Coma Zone with TheMacMommy

    This weeks guest is very well known in the Apple podcast sphere, one could say she’s everyone’s mommy. Pardon the pun. Of course, I’m speaking about TheMacMommy a.k.a. Melissa Davis. She’s not only a long time podcaster and writer, she’s also been helping families and individuals navigate the Apple Ecosystem. And yes, she’s a mom of two awesome kids!
    Today, she talks with me about her Italian upbringing and how a debate ensued whether “real Italians don’t use spoons”. She also shares how she had to adapt her diet due to things changing in her life, being pregnant and being diagnosed with Fibromyalgia, as well as some choices she made, and how that has prepared her for the quarantine we’re all in right now.
    Links:
    Spaghetti & Meatballs | The Pioneer Woman Homemade Quinoa Pasta Weight Watchers Apple Crisp (Quarantine Apple Crisp) Grocery App | Flixoft TheMacMommy can be found at:
    @TheMacMommy
    TheMacMommy
    Geekiest Show Ever
    Question for our listeners: What’s the cheap & simple dish in your part of the world?
    Please share with us on Twitter or whereever else you may find us.
    Please follow me on Twitter (@foodieflashback).
    Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handly little form
    Intro music: “Child’s Play” by Alex Nekita (alexnekita)

    • 1 hr 16 min
    5. 'If it's not chocolate it's not dessert' with Tom Ferry

    5. 'If it's not chocolate it's not dessert' with Tom Ferry

    This week I had the great pleasure of interviewing Tom Ferry, a self-proclaimed non-foodie, first time podcaster and somone who remembers a time when Silicon Valley was still called Santa Clara Valley. For him, food has always been more of a reason to get his (big) family together and be social. So while it played an important role at getting everyone at the same table, it wasn’t as important. Despite all that, he definitely still cares about food. As long as it’s a dessert. And has chocolate in it. Like his Mom’s Chocolate Rice Krispies.
    Links:
    Best Cinnamon Rolls Recipe | Taste of Home Ghirardelli Chocolate Company Chocolate Cake Recipes - Allrecipes.com See’s Candies Mom’s Rice Krispies Treat (see below) Tom can be found at:
    British Tech Network
    Question for our listeners: What’s the cheap & simple dish in your part of the world?
    Please share with us on Twitter or whereever else you may find us.
    Please follow me on Twitter (@foodieflashback).
    Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handly little form
    Intro music: “Child’s Play” by Alex Nekita (alexnekita)
    ===== Mom’s Rice Krispies Treat =====
    Ingredients:
    1 cup of sugar 1 cups of Karo syrup 1 cups peanut butter 1 box [regular size] Rice Krispies 1 package of chocolate chips ½ package of butter scotch chips Directions:
    Combine sugar and Karo syrup into a saucepan Bring to light simmer [boil] Add peanut butter, stir and bring to light simmer [boil] Pour full box of Rice Krispies into a mixing bowl Pour / add peanut butter, sugar and Karo syrup mix with Rice Krispies mixing & stirring together Spread Rice Krispies / peanut butter mix onto a cookie sheet Let this cool before you add chocolate topping Melt chocolate [1 pkg] and butter scotch chips [1/2 pkg] Spread onto cool Rice Krispies mix Enjoy the treats!

    • 50 min
    4. Japanese German Fusion with Jerome Koehler

    4. Japanese German Fusion with Jerome Koehler

    Jerome is not really a foodie, or so he says. He certainly does enjoy eating well, though. And so he takes us on an adventure through his German/Texan upbringing, all the way to his current home, Hawaii.
    From having too much of his grandma’s awesome German food (or was it Austrian/Swiss?), to Southern comfort food and BBQ, to everything Japanese, he sure has seen and experienced a lot.
    Being married to his Japanese wife, he really appreciates the many cusisines of Japan, something I got to experience a little bit on Hawaii. And so it’s not really all that surprising that he would describe his current style of cooking as “Japanese German Fusion”.
    Links:
    Apple Strudel Recipe {Homemade German Apfelstrudel} Basler Mehlsuppe Spaetzle Kaese Spaetzle (German Pasta with Swiss Cheese) Hughley’s Southern Cuisine Japanese Curry Jerome can be found at:
    JeromeKoehler.com
    @JeromeKoehler
    Question for our listeners: What’s the cheap & simple dish in your part of the world?
    Please share with us on Twitter or whereever else you may find us.
    Please follow me on Twitter (@foodieflashback).
    Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handly little form
    Intro music: “Child’s Play” by Alex Nekita (alexnekita)

    • 47 min
    3. Scientific Chocolate Cake with Jeff Gamet

    3. Scientific Chocolate Cake with Jeff Gamet

    This week, Jeff Gamet joins me to talk about a kid who discovered that baking chocolate cake wasn’t just a lot of fun, it was also a very methodical and almost scientific dish. That initial spark turned into a lifelong quest of finding recipes, using them as inspiration and then changing them to his liking. His love for experimentation stuck with him, and allowed him to take his grandma’s beloved Deviled Eggs and make them his own. And while they may never live up to his grandma’s as he remembers them, they certainly are very good. Once he starts making his own mayonnaise that is…
    Links:
    America’s Test Kitchen Betty Crocker Cookbook Chocolate Cake (not the one Jeff mentioned, but this one is good, too) Bison Chili with beer Veal Medallions with Calvados Cream (the dish Patrice couldn’t remember) Mayonnaise See below for his recipes Jeff can be found at:
    TextExpander
    @Jgamet
    Question for our listeners: What’s the cheap & simple dish in your part of the world?
    Please share with us on Twitter or whereever else you may find us.
    Please follow me on Twitter (@foodieflashback).
    Have a story to tell? Please reach out to us so that we can all enjoy it with you! Either via Twitter or using this handly little form
    Intro music: “Child’s Play” by Alex Nekita (alexnekita)
    ===== Jeff’s Recipes =====
    Deviled Eggs
    12 eggs 1/2 cup mayonnaise 2 tsp yellow mustard 2 tsp vinegar 1/4 tsp salt fresh ground black pepper paprika (for garnish) Instead of boiling the eggs, I bake them in the oven: 325F for 30 minutes in a muffin try. Each egg gets its own cup. Cool the eggs in ice water for 10 minutes after they finish baking.
    I always mix everything except the black pepper. Once everything is mixed to the consistency I like, I grind some pepper and add until the mixture tastes right.
    Of course, the paprika gets sprinkled on top of the finished eggs.
    Grilled Cheese Sandwich
    Pecorino Toscano Manchengo (aged 3 months) Mayonnaise Olive oil my homemade bread (see below) Spread some mayonnaise on the bread slices. To be clear: the mayonnaise goes on the inside of the sandwich, and not the outside.
    Grate enough Pecorino Toscano to cover the slice of bread in a thick layer. You’ll know when you have enough cheese. Next, grate enough Manchengo to cover the Toscano layer. You want more Toscano than Manchengo, otherwise the Manchengo overpowers the other flavors.
    I always use young Manchego because the flavor gets sharper and more pungent with age. If it’s aged more, you get a Manchengo sandwich instead of a grilled cheese sandwich.
    Use the olive oil as the browning agent in your skillet, and never go above medium heat when grilling the sandwich. Also, cover the skillet to help the cheese melt. You may need to add some more oil when you flip the sandwich because the bread absorbs a lot.
    Slice the sandwich in half after both sides are that perfect brown color, but don’t make a symmetrical cut. My grandma always made the cut so you’d get two asymmetrical trapezoids, so that’s what we should all do.
    Simple Wheat Bread
    3 cups whole wheat flour 1 egg 1 1/4 cup water 3 Tbl brown sugar 1 1/2 tsp salt 3 Tbl olive oil 2 Tbl vital wheat gluten 1 1/4 tsp quick-rising yeast I use this recipe in my bread machine. It makes a 1.5 pound loaf, and works really well for high altitude baking.
    Mix the egg white and yolk in a 1 cup measuring cup, then add warm water to make a whole cup of liquid. Pour that, plus another 1/4 cup water in the bread machine loaf tub. Add the oil, brown sugar, and salt.
    Add the flour slowly so you make an even and dry layer covering the liquid. Add the vital wheat gluten and yeast.
    Check the dough regularly while it’s mixing to make sure it feels tacky. If it feels too sticky, add a little flour. Probably somewhere between a teaspoon and tablespoon.
    This is a super-simple bread recipe that consistently turns out

    • 57 min

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