Guys and Food Podcast

Gabe DiMaio
  • 5.0 (5)
  • FOOD
Guys and Food Podcast

Guys and Food is for you and other 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.

  1. 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 The Great Chicken Wing Hunt. Here is the trailer for The Great Chicken Wing Hunt. 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 The National Buffalo Chicken Wing Festival--two days of raucous celebration to honor the humble chicken wing. If you listened to Episode 005 of this show,  you know I interviewed Dan Pashman, the host of The Sporkful.  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 Amazon Prime Video, iTunes, and YouTube Movies. If you feel like making wings at home, try this recipe for Really Good Oven Fried Buffalo Wings from J. Kenji Lopez -Alt over at Serious Eats.  Here is a link to learn his methodology on achieving wing greatness.  Do you know a food guy who would be a great guest on Guys and Food?  Let us know! Go to guysandfood.com and find a link called "Be a Guest on the Podcast." The Guys and Food newsletter 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. Sign up for the newsletter, 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 Contact button, 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 Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter!

    13 min

  2. 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 "The Harvest Baker."  Also, we made ciabatta from Paul Hollywood's "100 Great Breads" and Nutella stuffed cookies from Sugar Spun Run. 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 King Arthur Flour Baker's Companion 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-  Manger's Irish Cider What I'm Eating-  Tayto's Crisps which I learned about from an  episode of Conan O'Brien, Turkey Hill All Natural Mango Ice Cream, and The Cheese Dream from The Good Steer. What Cookbook I'm Reading-  I Still did not get to finish "The President's Kitchen Cabinet" by Adrian Miller.  However, I did read "The Harvest Baker" by Ken Haedrich, Mary Berry's Favourite French Recipes, and "The Potato Cookbook" by Janet Reeves. Where I'm Going-  Sato Ramen where we ate spring rolls, pork buns, pork cutlet, and of course, ramen. At Uncle Giuseppe's Marketplace 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 the summer baking project that I am doing with my son, Joe.  There is another that covers the benefits of using an instant read thermometer over the way many professional cooks still judge if their meat is properly cooked.  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 Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). The Guys and Food newsletter 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. Sign up for the newsletter, 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 Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter! Please feel free to reach out with your questions or comments.  You can do that by clicking on the Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

    31 min

  3. 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, but here is a version from Epicurious and it seems straight forward.   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 Episode 022, the burger episode, 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.  The recipe that

    17 min

  4. 07/05/2017

    Dan Pashman: Reintroducing a Favorite Food Guy

    Episode 025-  In this encore presentation, I introduce you to Dan Pashman who is my kind of food guy.  He is smart, thoughtful, and funny! He also knows his food.  Once you listen to his podcast called The Sporkful you'll understand why it is not only my favorite food-related podcasts, but my favorite podcasts in general.  You may also see Dan on You're Eating It Wrong on the Cooking Channel.  Maybe you caught him recently with Guy Fieri on the Food Network. He was very gracious of him to come on the show.  While I admit that I am a bit of a Sporkful fanboy, that doesn't mean that I didn't take Dan to task for his approach to my hometown food, the chicken wing (aka Buffalo wings by rookies) during our talk. Here is video demonstrating his (and other) wing eating techniques. Incidentally, this is not the first time that Dan and I have been on a podcast together.  Dan interviewed me for The Sporkful's Veterans Day show. Take a listen! An update: Since our conversation, Dan has moved production of his show from WNYC to Stitcher Radio. Also, I did get to interview Matt Reynolds of the The Great Chicken Wing Hunt film.  That is coming up on a future episode of Guys and Food. The Guys and Food newsletter 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.  Sign up for the newsletter, 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 Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter! Please feel free to reach out with your questions or comments.  You can do that by clicking on the Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

    29 min

  5. 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, Mexican Street Corn We got another delivery of Hello Fresh.  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- Shake Chocolate Porter by Boulder Beer.  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-  I offered a recipe for pickled eggs from a list of egg recipes in Episode 020 .  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 Paul Hollywood's book "100 Great Breads".  It was one of the recipes that we used last year. Here is a blog post about that.  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 "The Complete Book of Meat" by Bruce Aidells and Denis Kelly.  I did not get to finish "The President's Kitchen Cabinet" by Adrian Miller.  I just got a review copy of "The Harvest Baker" by Ken Haedrich.  He discussed that book a little bit in Episode 021 of the podcast.  However, you can see a promo for it below to get more of an idea about it or click here.   [embed]https://www.youtube.com/watch?v=14Wr02V7Lqw&feature=youtu.be[/embed] What I'm Doing- Writing for Edible Western New York, "Where Has all the Pizza Rustica and Pizza Grana Gone?" Where I'm Going- Toutant 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 American Masters series on chefs in America featuring James Beard, Julia Child, Jacques Pepin, and Alice Waters. The Great British Baking Show.  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 Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897). The Guys and Food newsletter 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. Sign up for the newsletter, 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 Apple Podcasts, Stitcher, GooglePlay, and Tunein Rad

    41 min

  6. 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: Bonterra- 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. Emiliana-   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. Dashwood-  New Zealand is another country that has gotten strongly behind the organic movement, and Dashwood is one of their more affordable brands. McManis Family Vineyards- This winery in California’s Central Valley is one of many certified by Lodi Rules Certified Green Sustainable Winegrowing. Arrowhead Spring Vineyards- 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 why investing in an instant read thermometer beats the alternative. The Guys and Food newsletter 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.  Sign up for the newsletter, 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 Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter! Please feel free to reach out with your questions or comments.  You can do that by clicking on the Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

    17 min

  7. 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 The Good Steer 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 me

    27 min

  8. 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 Pie Academy, 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. On the the very first episode of the Guys and Food podcast, 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 The No-More-Tears Pie Pastry Course.    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 The No-More-Tears Pie Pastry Course 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.  Here is that recipe. Next, here are three fruit pies that will take you through the next few months: It's not too late for Strawberry Rhubarb Pie. Midsummer evenings on the porch would be the perfect place for a Blueberry Ginger Pie with a Three Grain Butter Crust.  Late summer is the perfect time for Peach Lemonade Pie with Pecan Crumble Topping. 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, including Ken's online store. 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 Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter! The Guys and Food newsletter 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.  Sign up for the newsletter, 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 Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

    34 min
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About

Guys and Food is for you and other 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.

Information

  • Creator
    Gabe DiMaio
  • Years Active
    2016 - 2017
  • Episodes
    29
  • Rating
    Clean
  • Copyright
    ©guysandfood.com
  • Show Website
    Guys and Food Podcast

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