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Need questions for food podcast
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My friend and I have wanted to start a podcast for quite a while now, and instead of doing another anime/videogames podcast we decided to focus on food and talk about the (usually terrible) stuff we find in dollars stores or around town. Just to give an idea of what we're going for, the Jones Holiday Soda episode of Fast Karate was our inspiration.
Our plan is to sample two or three items an episode, talk about what we think and go on from there. What I'm asking for are some general food questions to get our first few episodes rolling. Keep in mind that we're both 18 so our knowledge of actual "good" food is much less developed than our knowledge of such culinary refinements as the Double-Quad Stacker or Swiss Rolls, but any questions would be greatly appreciated by us. Even if you don't plan to listen, just throw one out there.
We'll be recording a batch of episodes this weekend, so the sooner the better. Next week I'll post a link to the site and the first episode, because right now it's just a blank blogspot page.
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Have a podcast episodes about breakfast casseroles. That would keep my interest.
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This is.... The path Andy and I should have taken. Wordpress is better btw.
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Can you guys play some Macka B on your show? About how Macka B hates McDonalds? Plzzz
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Or Rock and Roll McDonalds by Wesley Willis
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You should put a warning at the front of your podcast to not listen unless in a kitchen with ingredients prepared.
The only question I can think of is, "What are the appropriate dressings for wings? I tend not to eat my hot wings with any dressing because I'm HARD CORE, but my dad and sometimes brother seem to eat all wings, hot or otherwise, with ranch. I've seen people eat things with blue cheese dressing, but I don't like drenching my food in what might as well be vomit." -
I do wings with ranch or bleu cheese dressing if available. My brother would agree also. I wouldn't think it as being hardcore, but more adding to the wings.
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I had blue cheese when I was young, and that embedded a deep distaste for it that I've never gotten over, like with coffee. I haven't had it recently, so I may be unfairly judging.
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Im one to drink coffee black, i just think adding anything to it just disgust me for some reason.
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Coffee is great in almost all of its many forms. Espresso is great. Drip-brewed stuff can be fantastic. Arabic stuff is exceptional. I just can't add things to espresso or Arab coffee. Drip-brewed or French press coffee can be black or with a bit of heavy whipping cream. To this day, I don't know why one would add sugar.
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To make it taste good.
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Because people who like coffee don't actually like the taste of coffee and need to mask it behind cream and sugar.
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No, I'm with Jon on this one. Sugar just makes the coffee taste sickly, and adds nothing of value. I usually don't use cream, either, but I'm not morally opposed to it like I am to sugar.
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It depends on why you're drinking it. If you're drinking coffee because you like the taste of coffee, then duh, don't add sugar. If you're drinking it because it's caffinated and it's the morning, then go ahead and add sugar.
Things I'd like to see talked about:
Nonstick cookware: Worst thing ever, or worst thing ever?
Cheap wine versus expensive wine. (Alternatively, cheap beer versus expensive beer.) -
How can sugar and cream make something taste worst? Sure if you put too much of it of course it will taste bad, but there is an amount of sugar and cream that can be added that will enhance the taste.
What do you you have against nonstick? -
Unless the point of the coffee is the way the beans themselves taste. Then cream and sugar will just cover it up. Then again, I think all coffee has the same taste, terrible.
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I love the smell of coffee, but I'll stick to drinking hot chocolate or tea.
I second God, what's wrong with non-stick?
Wine vs wine, cheap wine tends to exist only to cultivate the worst hangovers in existence. However, wine in a box has also given me many dear memories as part of the yearly "Tour de Franzia" we have on campus. I will call it a draw. Expensive wine I don't always get. Some are really good, others, like really dry wine, are complete crap to me. Why you'd want to pay a lot to drink something that makes your mouth feel like a bitter desert is beyond me.
On the alternative, cheap beer = drink a ton and get wasted, taste becomes irrelevant after the first few so take what you can stomach till then. Expensive/craft beer = have a few and enjoy the taste.
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It depends on the non-stick. Ceramic or Teflon, because Teflon breaks off easy and is also toxic, I've heard.
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If I'm making iced coffee then I always add sugar before I even refrigerated that shit, otherwise I normally just add a little milk.
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There's non-stick, and there's "nonstick" meaning "Teflon spray". Many things are non-stick in that they aren't bare steel, but anything sprayed with Teflon is basically junk once anything scorches onto the surface (because it crusts over and can't be removed without scrubbing, and scrubbing Teflon wrecks it)
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Good wines exist at all levels of the price spectrum. However, this rule differs when applied in different locations. If you're in Europe, you're lucky, as you have excellent wines at insanely cheap prices. In Italy and Belgium, for example, I bought some insanely good wine at supermarkets and butcheries for anywhere from 3.50 euros to, on the more expensive side, 14 euros. In the US, I have some very good go-to wines that are $14 to $35 a bottle, and I've had some excellent stuff that runs $90. Our Aussie forumites can speak to this one, perhaps: What's a good bottle of NZ sauv blanc go for down there? I'm hoping it's super cost effective. And don't let the assholes fool you: when it's time to drink champagne, sparkling wine is just as good. Just because it isn't from the Champagne region doesn't mean it is bad. Taste around, and consult your local wine seller for more concrete tips!
If I start talking beer, I'm going to ramble even more. Speaking of, my glass is empty. Time for a refill! -
McNuggets, worst food ever? or worst food ever?
Or potentially, how neoliberalism has affected American cuisine, something on that would be awesome. -
I... what?
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There's literature out there about how the industrialization of agriculture and how its affected American diets and shit and how like regulation and the lack of regulation has helped to create our diet the way it is now.
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That's not a question for a food podcast. That's a question for a politics podcast.
Wine: I think that it might be good to try and explain what it is about an "excellent" wine that is actually excellent. People think "oh it all just tastes like grape juice gone bad, there's no difference between Two Buck Chuck and something that's $250", but that isn't true; it's like saying that there's no difference between a Porsche and a Honda Civic because they're both cars. -
That's true. Being able to pick out the distinct notes in a complex, properly aged wine is leagues away from "it tastes like burning grapes and gets me shitty."
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a'ight
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Arby, if you grow up Catholic, you really lose your palette for wine. It's all Jesus' blood and Church to me. My mouth tells me I should be bored, even when I'm having fun with my friends.
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You need to tell your mouth to shut the fuck up.
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Quote of the year, Nick.
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Start off strong with a Beer episode. Are Chinese beers different from American Beers? Does drinking Guinness make you Irish by default? Is bottled beer better than canned?
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What the fuck do you make with yucca root?
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I don't know, but whatever it is it'll probably be yuccky!
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SeanHiruki said:
Start off strong with a Beer episode. Are Chinese beers different from American Beers? Does drinking Guinness make you Irish by default? Is bottled beer better than canned?
The only beer im fond of is Shock Top Raspberry Wheat, and I had Guinness as one of my first beers and didnt like it. I just wonder going back now if drinking that would be better than when i tasted it, with no beer experience prior to that when i first had it. -
RobotBastard said:
I don't know, but whatever it is it'll probably be yuccky!
yucc yucc -
Socha said:
What the fuck do you make with yucca root?
Fun facts: Yucca =/= yuca. Yucca is a flowering plant whose roots aren't really used very often. Yuca, also known as manioc, mandioca, or cassava, is the edible root that gives us such wonderful things as tapioca. In Brazil, it's common to find the root blended into a puree or sliced into long hunks and fried/baked. Also, tapioca isn't just used to make sweet pudding, as I learned last week when I ordered deep fried tapioca and cheese cubes. Ho-lee-shit that stuff is good. -
Yuca for me has always been cooked strips. I went to school in a hispanic neighborhood and you could find street vendors who sold it pretty cheap. Spanish neighborhood street vendors are the best.
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Recorded five episodes this weekend, had a fun time learning that we couldn't talk much more than 10 minutes per episode (some might call them "bite-sized"), but I feel like we did pretty good. We did answer all three questions, so thanks for those. I'll be editing the episodes tonight so we don't sound quite as dumb as we did.
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You guys got busy with that recording. Recording ahead and stuff. Nice.
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I live an hour away and only make it to Lansing about once a month (if that). We're too technically deficient to figure out the wonders of Skype, so that's out the window for now.
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Hour away in which direction?
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I live in Brighton, which is an hour east of Lansing.
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My dad lives in Brighton. ... I don't miss living in Michigan.
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I grew up in Lansing so I don't mind, but I dream of living in a place where cars don't rust out in ten minutes.
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It's currently 76 degrees here in California. I do not miss Michigan weather.
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Yeah, fuck this cold, sad rust belt.
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Zeguna said:
I live in Brighton, which is an hour east of Lansing.
Bah that's the wrong direction, I am like an hour north of Lansing.
