This Podcast is Delicious

In this mini episode: Ali & Marco talk about social media and food.

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Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: ICE & MANGO

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

Ali & Marco talk about:

ICE

Ice, ice baby, yeah!

The better the ice, the better the drink tastes.

Ice, ice baby yeah!

MANGO SALAD

Like a salad., with mango.

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In this mini episode: Ali & Marco talk about is the "Meatless" alternative all it's cracked up to be?

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Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Rickshaw & Squash Soup.

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

Ali & Marco talk about:

Rickshaw:

This goes so well with Thai food but great with friends on a patio, especially if you like a little citrus zing to your drink.

• Throw some ice into your shaker.
• 2 oz of Gin.
• 1 oz Basil Simple Syrup.
• 1 oz Lime Juice.
• Shake it till your arm is sore.
• Pour it into an old fashion type glass
• Garnish with sliced cucumber.

Enjoy this drink and enjoy your Thai food.

Fall Squash Soup:

Fall into Fall with this soup. FALL in love with this soup. FALL head over heels backwards into this sou—LOOK, just take whatever Fall metaphor you like most and apply it to this soup okay. It is rustic, it is flavourful and it is so damned nourishing!

Ingredients:

• 2-3 tbsp olive oil
• 1 medium sized squash: butternut, acorn or honey nut (in which case you’d need 2), peeled and cut into chunks
• 1 cup chopped or crumbled cooked sausage (I used a gluten-free, nitrite-free wild boar sausage)
• 2 cups of chopped kale or spinach leaves
• 1/2 large red onion, diced
• 4-5 garlic cloves, minced finely
• 1 knob of fresh ginger, minced finely
• 1/4 tsp Chili flakes
• 1 tsp fresh thyme
• 1 tsp salt
• 5 cups of chicken stock (mine is homemade, with organic chicken bones but you do you bruh)
• Optional: chopped cabbage, diced red pepper, broccoli, green onion, pumpkin seeds

1. Set a heavy bottomed pot over medium heat for a few mins. Add olive oil and coat the base of the pot. Add onions and garlic and sauté until onions are translucent (not browned).
2. Add ginger, thyme, Chili flakes, and salt and fry for another minute, before adding cubes of squash and sausage.
3. Fry this mixture for 3-5 min, then add the chicken stock. Let simmer until squash just starts to soften
4. Add greens, cabbage and red pepper. Cook for another 2-3 min. Add salt to taste.
5. Serve, eat and feel at one with the Lord.

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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In this mini episode: Ali & Marco talk about "A controversial pizza topping".

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Give us a 5 star review on whatever app you listen from.

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In this episode: Ali & Marco welcome Chris Bond from the podcast: We Like Theme Parks.

They discuss a multitude of theme park food and drink topics including dos and don't when you go to theme parks and want to eat.

Check out: We Like Theme Parks

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

Give us a 5 star review on whatever app you listen from.

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In this mini episode: Ali & Marco talk about the first thing they learned to make.

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Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Wine & Cheese

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

Ali & Marco talk about

Wine:

Let's take all the bullshit away from wine and talk about the fortified grape juice as we would beer. I'm going to share my practical guide on how to choose wine. How you might ask? That's my business! Or just listen.

Cheese Plate

Grab some cheese!

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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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In this mini episode: Ali & Marco talk about "Restaurants in Airports".

Reach us at: [email protected]

Give us a 5 star review on whatever app you listen from.

Hosted on Acast. See acast.com/privacy for more information.

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Kamikaze Cocktail & ARUGULA!

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: [email protected]

Ali & Marco talk about

Kamikaze Cocktail:

If you want the glory of drinking out of a Martini glass but aren't a fan of the strong alcohol taste, then get this great concoction. Equal parts Vodka, Triple Sec and Lime juice. Shake those three ingredients in a shaker and pour into a martini glass. Elegant and tart a great cocktail *I prefer to up the vodka content by a half ounce over the other two ingredients but I'll leave that to your tastes.

Salad:

Bitter can be better! Here’s a way to make arugula absolutely SHINE in a summer salad.

3 tbsp olive oil

1 tbsp fresh lemon juice

1 tsp red wine vinegar

1/4 tsp salt

1 small clove garlic, minced & mashed

1/2 cup canned chick peas, drained

1/4 cup canned corn, drained

2 tbsp sauerkraut, chopped

10 cherry tomatoes, quartered

Chopped herbs, such as basil, mint, cilantro

3 handfuls of Arugula

Blue-veined Cheese like Gorgonzola or St-Agur

• In a large mixing bowl, mix the first 5 ingredients
• add the chick peas and corn, let sit for 30 min
• add the remaining ingredients, toss, garnish with blue cheese and serve immediately

if anyone still complains about the bitterness of the arugula in this salad, see them out of your home and off a cliff. Bon Appétit!

If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

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