What We Ate

In this episode, we discuss many dishes from the past couple of weeks, trying out a new format for the show. Also, what was supposed to be the outro turned into a podcast within a podcast. Enjoy!

This one's a doozy. D&G recap 5 days of food and fun! Some new, some old, all delicious. Stripper Nachos are apparently a thing, at least in this household.

We play catch-up on this episode, cramming in 5 days of food. That means we go a bit lighter on the Covid-19 talk, which isnprobably a good thing, after the last one. Airfried goodness happens, and Cinco De Mayo!

We give a Molé the Pug update, ramble on about Corona-related conspiracies and talk Schnitzel. This one's a doozy.

We welcome Molé, a little Pug puppy into our lives. She's sooooo cute! Oh yeah, and we eat a bunch of pork.

Seafood's on the menu! D&G utilize their lower heat-emitting cooking appliances to get them through a heat wave.

D&G use up the rest of the Wagyu with a new recipe using a new ingredient. Oh yeah, and it was 4/20! So the two whip up a batch of special cookie dough.

Your hosts cook a thicc Wagyu Ribeye and use it throughout the week.

We tried to support some local restaurants this weekend, amidst the Corona Crisis. Chinese, Cuban, Mexican, & More!

D&G find multiple uses for their Red Rock Shrimp. Oh yeah, and they also make one of the best Moles ever for some chicken.