Mitch Eats Food

Mitch has one more sandwich down in Miami, this time from a 24-hour laundromat that also happens to serve up great takeaway Cuban food. Special guest and Miami native Brian Ayala joins to talk about one of his favorite spots, after they chow down on the Pan Con Bistec, a traditional thinly-sliced steak sandwich. They also have a very good ground beef empanada and hot sauce so good... well, Brian has a story about that. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Mitch flies to Miami just for an authentic Cuban sandwich. Special guest and Tampa native Bette Marston joins to discuss the difference between Miami vs. Tampa Cubans, and which she prefers. They went to Sanguich De Miami, sat at the counter and watched them butter the rolls and press the sandwiches. Mitch and Bette discuss the texture and hardness of Cuban bread, and the importance of a proper meat to bread ratio. They also eat crackling chicharrones with a variety of sauces made in-house. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

This episode is a departure from the usual format, and it's easily the hardest Mitch has worked for a podcast-worthy meal. Mitch interviews Deoglas Minja about what it's like having truly one of the most interesting jobs any cook can have in the world. Deoglas was the cook—or self-proclaimed "stomach engineer"—for Mitch's climb to the top of Mount Kilimanjaro. How many days does Deoglas spend on the mountain each year? How many eggs does he carry up per trip? What happens if a client is gluten free? Does he cook for his wife at home? They get into all this and more, plus some bonus singing from the mountain. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Mitch ventures to Flushing for his first experience going hot-potting (yes, it's a verb). Four different types of broth and a parade of meats and veggies make for all kinds of glorious concoctions. From jumbo shrimp to fatty lamb, shrimp paste and many kinds of mushrooms, Mitch samples soups in a fun communal dining experience. If the fire alarm goes off, just ignore it. Maybe wave a towel. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Mitch gets his first taste of Filipino food. Special guest Emily Sachnoff returns from a work trip to the Philippines and orders up authentic dishes at Maharlika in New York City. From sizzling sisig (a skillet of pork, egg and rice) to kare kare (oxtail in peanut stew), Mitch gets quite a lesson. Then they walk five blocks for halo-halo, a must-have Filipino dessert at Maharlika's sister restaurant, Jeepney. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Mitch goes back to Chicago and does exactly what you're supposed to do in that town: Giordano's stuffed pizza. Special guest Mike Scannella joins to discuss two pizzas. First, the classic, stuffed deep dish with pineapple, sausage and fresh garlic. Then, a thin-crust with giardiniera peppers and pepperoni. They discuss sauce-to-cheese ratios, hidden pepperonis, flaky crust and the hypothetical perfect bite of pizza. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Mitch goes across the pond for some fresh fish and chips. He finds an enormous helping of battered cod with a mint pea purée in a fishing town on the coast of Ireland. He also has four oysters and a seafood chowder with some of the best mussels he's had in a long time. Because, you know, when in Howth. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Mitch goes to mac & cheese heaven, samples four different kinds at the famous Murray's Cheese's new pop up. He's joined by special guest Sam Ashinoff-Goldich to sample classic, French onion, buffalo and BBQ, with a variety of cheeses, including a gooey 4 oz. burrata. They discuss raclette cheese, peppadew peppers and radiatori noodles, shaped perfectly to capture the cheese. Please subscribe in iTunes, Spotify, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Mitch has breakfast for lunch at Mussel & Burger Bar in Louisville, Kentucky. He orders the B.B.B. with maple syrup glazed pork belly, a maple syrup aioli and a fried egg to capture a full, balanced breakfast in one burger. Plus: When caramelized onions become an accent flavor, and the importance of making intentional decisions when pairing different types of fries with their burgers. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.

Mitch joins special guest Tim Marcin at the Buffalo Wild Wings in Times Square, where Tim is a regular. They discuss Tim's obsession with the chain, sitting at the bar vs. a table, ordering wings extra wet, preferring the second-hottest sauce in a wide spectrum, attempting to get one extra wing from the kitchen and whether or not Mitch's Parmesan garlic boneless wings count as wings. Please subscribe in iTunes, SoundCloud, Stitcher or Google Play. Leave a rating and review to help others find the podcast. Search for Mitch Goldich on Facebook, Twitter and Instagram for food pictures, plus the @mitcheatsfoodpod account on IG.