Before there were artisanal cafes and farm to table restaurants where the menu depends on what looks fresh at the market, there were 20 years that were the complete opposite.

Today we celebrate those decades that cherished sameness, consistency, and boring unoriginal fare. Whether it’s chain restaurants that serve whatever the refrigerated truck drops off or “homemade” dinners fresh out of the box, it’s the cuisine that nourished the nuclear generation. Another sizzling fajita platter? How exotic!

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The extra b stands for byobb)

They say bbq is a true American delicacy, but is it? Didn’t cave men smoke meat? Today we discuss caveman cuisine. What’s the real difference between different regions of bbq And why do they all hate each other. Plus the world’s shortest and least informative segment, “sides and sauce.” You put chicken on my plate I’ll burn this mother fucker down.

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Whether it’s the microwave in your office break room, a hot plate in the dorm or a sous vide machine on your parent’s kitchen counter, we’ve all had to cook and eat in a shared space. What are the do’s and don’ts of shared space dining and why is it so easy to judge other people’s meals? Fuck you and your mini cutting board!

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Whether it’s the microwave in your office break room, a hot plate in the dorm or a sous vide machine on your parent’s kitchen counter, we’ve all had to cook and eat in a shared space. What are the do’s and don’ts of shared space dining and why is it so easy to judge other people’s meals? Fuck you and your mini cutting board!

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I see food, then I eat it! Classic….

People seem to have a love/hate relationship with seafood. Does it have to do with what part of the country you live in? Is it the smell? Or do we just not trust the mysteries of the sea? Whether it’s fried, raw or, sigh, sous vide, we’re talking all things fish.

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What do you think of when you hear the term “Australian Food?” If you’re like most Americans you envision a kangaroo eating an awesome blossom. Turns out there’s more to it than. From meat pies and sausage rolls to Tim Tams and pavlova we head down under for a look at Australian eats. Here’s a pro tip, don’t slather a saltine worry Vegemite…

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Boy is this one late, it’s that late let’s call it a lost episode. No we are not talking food, but we do have an other edition of sidebar. It’s super current and we talk christmas beers. Happy 4th of july everyone.

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Sorry for the long layoff and light show notes, this ones all on the cripple(and he’s from Australia). We are talking about pasta and not noodles on the latest podcast.

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So this is not your typical table for ate, but it is good, in the same way that homemade sodas are good. This is more like that show, well really this show. Let’s be honest, these show notes are garbage, because Tony can’t be stuffed writing them. You know who’s a great writer? Stig Larsson, he’s dead, you know who’s not dead, YET? Rando.

We are back with a real show, no offence sidebar(none taken). We are talking candy and you’d then it’d be all sunshine and lollipops, buzz WRONG. We don’t talk about lollipops.

For any Sorry for your luck listeners you’ll be familiar with a segment we call your top 3, but we do it kind of different. Brian has some very hard and fast rules when it comes to candy, lets just say Tonys not a fan. We also have the regular segment from pinterest and it’s candy buffets(sounds good right).

And just who do you think has the weirdest candy scene?

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