Welcome back to Season Two!

We're kicking off with noodles of all shapes and sizes. Also, we use the term "noodles" very loosely as you will quickly hear. It's actually more of a "dough" show, per se...

Starting off with Italian pasta and noodles (which Mike didn't think would be long at all, but Ryan showed him!), then moving into Asian, and even touching on Americanized and Polish "noodles." We discuss everything from what sauces work best with what pasta to the proper way to cook ramen (spoiler alert: we disagree on what way is best).

Tonight's cigar is the Bohemian Bamboo from Victor Sinclair.

Here we are, at episode 10!

We're talking all about one of our favorite activities: cooking while camping! What you need to bring going in, what you should be prepared for, and what fun things you should cook.

Mike discusses what beef products you should consider cooking (spoiler: the answer is almost all types of beef), and Ryan tells you about the magic that is the Hobo Cooker.

Tonight's cigar is the Extra from Cuban Stock.

We've decided to pick one animal this episode and stick with it. Well, with our usual amount of digressions, anyway.

Chicken is on the menu this time, and we're telling you every way we can think of to prepare this versatile animal and all its various parts. From full grown to embryonic, you'll hear it all. Whether fried, baked, or using its eggs for breakfast.

The cigar this episode is the Bundle of Bo's from Delaware Cigars.

In a slight departure from our normal subjects (food), we're going to go over what we think are neccessities for anyone to have in their kitchen to do the basics and a little more.

Mike makes his case (and wins) for mandolins to be included. Ryan goes probably way to long about knives. We both talk about what pots and pans you have to get, if you don't already.

Tonight's cigar is the Gurkha Ghost, Angel (torpedo). 

Sorry for the delay, Mike was ill.

We're talking all about tender, flakey crusts and delicious fillings tonight!

Ryan keeps going back and forth on his stance that fruit doesn't mix in his desserts, and Mike tries to sell Ryan on citrus pies. We each disclose our choice for top pie, and it turns out that we disagree on exactly what belongs in that slot. Shocker!

Brunch, dinner, and dessert all get some love with our choices of both sweet and savory pies.

Tonight's cigar is the Blood Red Moon Culebra by Cult Cigars

Be forewarned: This episode may clog your arteries!

Ryan and Mike talk about foods associated with fairs, carnivals, festivals, and amusement parks. So naturally, we spend a majority of the time discussing various fried foods. Learn what foods should and shouldn't be served in an outdoor carnival, we wonder why there aren't more meats on sticks, and Mike tries to fit as many relevant savory dishes as his mind grapes can conjure up.

It took Ryan a bit to figure out that Mike wanted to talk about sausages for this episode. Not to worry, though, we talk about stuffed tubes of meat of all shapes and sizes.

Ryan forces Mike to talk about hot dogs way more than he thought he was going to, we go into Polish and Irish sausages, and Ryan tries to get to the bottom of why Mike dislikes Italian sausages and chorizo.

Who doesn't love a buffet?

In this episode, we discuss what makes a good one, what makes a bad one, and common mistakes people make when going to one. You may even be guilty of one or more of these mistakes, and can now change your ways!

Note for this episode: The actual topic ends around 1 hour and 10 minutes, and we go more into ourselves and general topics after that point. If you're interested in learning a bit more about us, feel free to keep listening!

We should really change this to "Some of Our Top Meals," since we both decided we left off a lot of good ones. Don't worry, though, you'll still get a lot of great things to try when we talk about some of our favorite meals to eat.

Included in this episode, you can hear Mike go deep into oysters, Ryan touches on his love of all animal fat, and we look up what some death row inmates chose for their final meals.

If you've never used a slow cooker (or in Mike's case, a dutch oven...), you are missing out. If you HAVE used one, prepare for confirmation of how smart you are when we discuss one of Ryan's favorite kitchen appliances.

We share some tasty things to try and talk about why everyone needs multiple slow cookers in their house, much to Mike's disbelief.