CHOWCAST

In this episode, Sous and the Chef revel in the glory that is Hot Truck!  Yes, we've talked about Hot Truck previously in Episode 20...but this time we visited with two old friends in Ithaca, NY who just so happen to be fellow podcasters.  This gave us a chance to create an EPIC CROSSOVER EVENT!So.  When you're done listening to us the four of us gorge ourselves on our sandwiches, head over to Eating Ithaca to listen to Dave and Andrea interview us!Chime in!  (206) 309-0741!chowcast@yahoo.com! The Chef ordered a WTF...which stands for exactly what you think it stands for.What the Fuck?  THAT the Fuck! Chicken, pepperoni, meatballs, cheese...deliciousness.All that remains of the WTF are grease stains and memories... WGC, Pep, Mush, Hot & HeavyEnglish translation: Wet Garlic & Cheese, Pepperoni, Mushrooms, Hot Pepper Flakes, Extra Garlic.I made it all gone!  And check out the plate art!!

Oddly familiar and profane voices from your past - now reemerging!We're back, kids. And we missed you.  We explain our absence in the episode - and you won't want to miss our news!You also won't want to miss the story of Chef's lucky encounter with wild morel mushrooms and his not-so-lucky experience with Seven Hour Leg of Lamb.  Talk about culinary horrors and heartbreaks...ouch, my friends.  Ouch.Call us!  (206)309-0741Email us! chowcast@yahoo.comLook at our photos! (Below!)We're back and we'll never leave you for so long again!XOXO,Sous and The Chef Tonight's dinner: poached egg over asparagus with morels!Proof of our loose morels...Seven hour leg of lamb.  Such beauty...such promise......such devastation...

Nestled between two holiday throwdowns, Sous and the Chef come at you for the last time for 2008.  We will be back in 2009, with visions of a pizza renaissance in our heads.  None of this can be discussed, however, without first enduring a musical interlude from a certain Norwegian Elkhound...The holiday throwdown that was: Rillettes and stuff, courtesy of Bourdain!Standing rib roast.  Get in me.If you think this looks awesome......wait'll you see the Bouche de Noel with chocolate ganache "bark" and meringue "mushrooms."  Amazing. The holiday throwdown that is to be:The turkey roulade recipe is here.Eating Ithaca's Flickr page is here.We also talked about:Chicago Gluttons (seriously...someone get The Chef in a room with these guys!)Serious Eats (Food porn.  But The Chef reads it for the articles.  Honest.)Happy Holidays!  See you in January!Email us: chowcast@yahoo.comCall us: 206-202-0931!

Sous and the Chef come slinking back, full of beer and rationalizations! But hey, at least Sousâs drinking beer now, so weâve got that going for us.  What goes with beer, you may ask? (Well, what doesnât go with beer?) Since we had to narrow it down, we went with some hearty autumnal fare: Polish sausage and acorn squash.  We wash the grub down with Kwak, a tasty Belgian ale, before gearing up for a bit of Brother Thelonious, an American-brewed Belgian-style Abbey ale. Along the way, we say the word âporno.â  A lot.Thanks for your patience â weâre hoping to be on a more regular schedule now!Call us! 206-202-0931!Email us! chowcast@yahoo.com

We're BACK!Show notes soon!Call us! 206-202-0931!We missed you bunches!XOXO, Sous and The Chef 

Chowcast eases on into the Dog Days of Summer with a dish we've been threatening to grill for you for a long time: Beer Can (or, in this case, Diet Coke Can) Chicken.  This particular Dog Day of Summer was a banner day for the official Chowcast mascot, who not only got to swim in the delicious e. coli-infested waters of Montrose Dog Beach on a beach closing day, but also got nibbles of hopefully e. coli-free chicken.   In the meantime, Chef keeps his distance by petting the dog with his elbow, we rail against ice that doesn't need breaking and lament bloodsucking NBC Olympics commentators.Go USA!  Go Chickens!  Go Chowcast! Morituri te salutant (Or, with apologies to Johnny Cash, "Love is a burning thing/and it makes a fiery ring...") The beach, a taste of chicken and a pig ear?! Oh boy oh boy oh boy!Tell us about your Dog Days of Summer!Call our NEW NUMBER: 206-202-0931Email us at chowcast@yahoo.com

It's the perfect antidote to our last few boozy Chowcast episodes - the hangover breakfast!No hangover breakfast would be complete without bacon in one form or another, so we indulge in some bacon, egg and cheddar sandwiches on fabulous soft pretzel bread.  Then, inspired by a recent bed and breakfast stay, Sous fires off a batch of white chocolate cherry scones (with a little bit of water-wing support from The Chef!)Along the way, we extol the virtues of drive-in movies and Quaker Steak & Lube, welcome (?) a guest dog, explore the virtues and horrors of liverwurst and, after some discussion think better of a potential Chowcast spin-off.Mmmmm...candy...You can't really go wrong with this combination...Chef can't help but get his fingers in the dough... Mmmm...sconetastic!Links to things we talk about:A recipe for scones that's pretty close to what we made can be found here.Redneck Whisky Chicken DepilatoryQuaker Steak and Lube49er Drive-In The Port Drive-InShiba InusDo you have a question for Wiggy?Call us! (206)333-0669Email us! chowcast@yahoo.com

Oops.This file should replace the previous release of Chowcast 30.  Sorry about the technical glitches!

It's an historic Chowcast as we welcome our first-ever guests, Tom (The Brewmaster) and his lovely wife, Alix.  (Names may or may not have been changed to protect the innocent and/or guilty.)  While The Brewmaster takes us on a tour of his tour-de-force concoctions, we diverge on topics ranging from "gateway beers" to oatmeal focus groups; from the merits of cats versus dogs (DOGZ RULE!) to the surprising classification of the banana as a berry (at least, according to The Brewmaster. Also, a raspberry is not a berry but rather a conglomerate of podules...)A few beers and some amazing English crisps go down real good on this fine, summer day. Clink and drink with us!Mr. Beer - prepackaged beery goodness!I'll take the potion on the left with a side of salty nuts, please!Mmmmm...meat crisps! More beefy goodness!  The Chef will try hard not to eat them bag and all.Links to Stuff We Talk About:Mr. BeerBlack Sheep BrewerySeabrook CrispsRock Bottom BreweryRayman Raving Rabbids for the Nintendo WiiP.S. The beer recipe The Brewmaster mentioned is forthcoming - watch this space!Contact Us:206-333-0669chowcast@yahoo.comCheers!

Sous and The Chef drink, talk and drink some more to celebrate National Martini Day!  Join us to learn the secrets of "The Meal" and to hear us reminisce about some great old school bar service from Miller's Pub! Sweet nectar of the gods!  Please send endorsement checks to chowcast@yahoo.com!Mmmm...salty bar snackies... Jump on in...the gin is fine!  Eat your heart out, Ansel Adams!Have any fun martini experiences to share with us?Call us! (206)333-0669Write us! chowcast@yahoo.com

Aaaaand we're back, after an inexcusably long hiatus.  Just in time for a come-to-Jesus- style reckoning.  Our good friend PC in NJ takes us to task on a stockpile of issues from episodes past, prompting the Chef to bristle, atone and grow - not necessarily in that order.  We have so much air to clear that we don't even get to tonight's dinner until about 25 minutes into the show (it was turkey sausage, asparagus and pasta, by the way)!Stuff we talk about includes:- The AccuSharp knife sharpener- The Red Lion cocktail from Gardenplate.com- The Sex and the City Movie (as if that needs linking)- Norwegian Elkhounds (?!!)Don't fear another long absence from us, for National Martini Day is coming!  Mea culpa - the Chef's Google-fu is not so strong, so we gotthe date wrong during the show.  Technically, it's celebrated on June 19th, but we'll be celebrating this Sunday, June 15th, with a show coming out that day (or very soon after)!A photo or two, for you: See, PC?  We have real limes! Some dinner fixin's...How will you be celebrating National Martini Day?  Let us know!(206)333-0669chowcast@yahoo.com

Well, not entirely raw...In this outing, The Chef is feeling like he needs to spread his little wings and fly ever higher to great culinary heights.  While we ponder what this means, we do a little grazing on some (almost) raw snackies.  First, we assemble some raw materials:       We take our white blood cells out for a little spin with The Chef's homemade vinaigrette with raw egg, which made for a tasty dipping sauce for some cold green beans.    We sample some fabulous aged raw milk cheddar from Brunkow Cheese of Wisconsin, procured at Chicago's Green City Market. Finally, we break with the raw trend and add some sauteed mushrooms to the mix. Along the way, we sing the praises of a new (to us) beer garden at Moody's Pub, Sous expresses her befuddlement at businesses and bars that are closed at peak hours, while The Chef takes our fair city's mayor to task.Want to chastise our mayor?  Have a bean-crisping tip for The Chef?  Or do you just want to rant at some folks who'll understand?  All of the above are available to you - no raw deals here!Call us: 206-333-0669Email us: chowcast@yahoo.comVisit us (and vote!) at Podcast Alley!

We're back after a longer-than-expected hiatus to regale you with tales of quinoa dressed up with scallops and corn, drunken cupcakes, Sous's exotic accent and a very, very fluffy dog.(post-apocalyptic corn...sacrificed for the sake of the quinoa) (a little artificially colored sugar, anyone?)Regale us with your tales!chowcast@yahoo.com(206)333-0669Vote for us at Podcast Alley!

A slightly belated celebration of National Garlic Day (April 19th) has Sous and the Chef a little drunk on the stinking rose.  Garlic-stuffed olives adorn the Chef's martini, garlic infuses the hot sauce on our grilled shrimp, the mashed sweet potatoes are united with heavenly garlic bits, and the bone-in ribeye's marinade is not without a garlicky infusion.  But will dessert send our heroes over the edge?  Quite possibly.  The horror.  The horror.  Don't be surprised if our next episode is an all-mint spectacular.Check out the dessert recipe we used here.**Disclaimer - this recipe may hurt you.  Be warned!Wanna see?  Check out the posh silicone brush.  The better to smother the shrimp in garlic and Frank's Red Hot, my dears...This is not the last grill photo you'll see this spring and summer.  Or winter, dammit. This ice cream may have hurt us.  We'll report back.  In the meantime, send mints.  Seriously.Thanks to Mark of the 14850 Dining Podcast and to Dave from Eating Ithaca for calling the comment line.  Much Central New York Love to all y'all.  Wanna chime in?Call us: 206-333-0669Email us: chowcast@yahoo.comVote for us at Podcast Alley!

We do Andouille in this (slightly belated) episode.  Pork Andouille sausage with mushrooms over a sweet potato.  Oh, and garlic. Lots and lots of garlic.As for what's eating us, we run the gamut from underwhelming restaurant food to the vagaries and intricacies of Top Chef.  Our good friend PC in NJ calls in to share a Culinary Horror of the Week, and the Great Tag Line Controversy continues as we try out a listener suggestion.The gory photographic evidence:Someone please tell The Chef that this isn't as ugly as he thinks it is! Behold, the awesome power of Andouille sausage!Tremble in fear before The Chef's awesome, picture-perfect knife skills!Have a Horror?  Have a tag line for us? Call us: 206-333-0669Email us: chowcast@yahoo.comVote for us at Podcast Alley