This time on Yay or Nay, Marco presents Ali with 5 new kitchen gadgets and we will hear what Ali has to say about things like the Electric Breakfast Sandwich maker.Catch Ali's new podcast: Doctor vs. Comedian﻿﻿ See acast.com/privacy for privacy and opt-out information.

Eat & Drink

Mini: Yay or Nay Part II

Ali pitches Marco 5 new food products and sees what his reaction is to things like Incense scented Grill Cheese.Check out Ali's latest podcast: Doctor vs. Comedian See acast.com/privacy for privacy and opt-out information.

Mini: Yay or Nay part I

Thanks to our listener Laurel, today's episode is all about Sambuca! The liquorice tasting liqueur can be used not just to set your friends on fire. Here are Marco's Top Picks for Sambuca brands: Molinari Sambuca ExtraLuxardo Sambuca Dei CesariBorghetti Sambuca OroAnd here is a Sweet treat to make with your Sambuca:INGREDIENTS•1 cup water•1/2 cup sugar•3 tablespoons fresh lemon juice•1 vanilla bean, split lengthwise•1/4 cup plus 2 tablespoons Sambuca•2 pound strawberries, trimmed, then halved or quartered if largePREPARATIONBring water, sugar, and lemon juice to a boil in a saucepan. Scrape seeds from vanilla bean into saucepan you can add the pod too if you like. Bring to a boil, stirring until sugar has dissolved, then boil until reduced to about 1 cup, 8 to 10 minutes. Stir in Sambuca.NowTransfer syrup to a bowl and let cool completely. Stir in strawberries and let stand at room temperature 30 minutes to 1 hour. Discard pod.Then you use that over ice-cream.Pound cake or however you like your strawberries. See acast.com/privacy for privacy and opt-out information.

78. Sambuca Episode

Well we are back from our brief hiatus and we are going to be chatting about what we were up to during the break as well as the phenomenon known as Stanley Tucci: Searching for Italy. Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

Mini: We are back and talking Tucci

Eat & Drink with Ali Hassan & Marco TimpanoComedians 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.Today's episode Marco and Ali celebrate all things Honey!Join us on February 20th on the Virtual cooking class: Relish Cooking StudioToday's episode Marco makes the drink of New Orleans The Sazerac and thanks to one of our listeners Ali talks Fenugreek! See acast.com/privacy for privacy and opt-out information.

77. Sazerac & Fenugreek

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.On today's podcast episode we discuss Food Journaling. What value is in it? How have Marco and Ali faired in the world of the Food Journal?Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

Mini 40: Food Journaling

In this episode: Ali & Marco welcome back Loreto GrimaldiOur wine expert Loreto is back, and he informs us on how Covid is effecting the wine industry, gives us a history lesson with the "buchetto del vino" and then he picks his 5 Essential Wines to have in your home. Marco get's schooled on his regions of Italy and Ali and Loreto commiserate on being dry for January. Vista Mare by GajaBlack to white by ZymeJackass Hill by Martinelli Montepulciano d'Abruzzo by ZaccagniniFranciacortaSocial Media:Twitter: @podcasteatdrinkInsta: @podcasteatdrinkemail: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from.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! See acast.com/privacy for privacy and opt-out information.

Wine Part 2 with special guest: Loreto Grimaldi

Eat & Drink with Ali Hassan & Marco TimpanoComedians 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.Today's episode Marco and Ali celebrate all things Honey!Join us on February 20th on the Virtual cooking class: Relish Cooking StudioBee's Knees Cocktail:Ingredients:2 oz Gin1 oz. Lemon juice1/2 to 3/4 oz honey syrupGarnish: Lemon twist. Directions:Add Gin, Lemon juice & Honey Syrup into a shaker.Shake the Beejezuz out of it.Strain into a cocktail glass (coupe or martini will do).Add Lemon twist as a lovely garnish sit back, knees up and slam that perfect cocktail back. See acast.com/privacy for privacy and opt-out information.

76. The Honey Episode

more to come See acast.com/privacy for privacy and opt-out information.

Mini 39: Leftovers

HAPPY NEW YEAR!Eat & Drink with Ali Hassan & Marco TimpanoComedians 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.Today's episode Marco and Ali celebrate the inelegance of New Year's Eve with a How to open Champagne guide and a How to get every morsel out of your Lobster! You don't want to miss this episode!CHAMPAGNE RULESOpening a bottle of champagne is not meant to look elegant it should look like you are wrestling a shark.It’s not elegantYou need to be in controlBlock out the world — it’s you and the shark.Don’t be afraid.HOW TO OPEN a bottle of champagne.Make Sure the Bottle Is Chilled —Have a glass nearby.Remove the foil don’t be dainty about this.6 half turns to remove the cage. (many say keep the cage on the cork and then ) Once the cage is off all bets are off.Do not point the thing at people or at your chandellerKeep pressure on the cork to keep it from popping out prematurely. …Keep your thumb on the top and make a fist around the bottle.Keep it at a 45 degree angleTwist the bottle—not the cork.Your goal is a Gentle hiss or whoosh, not a pop.Pour slowly and return to each glass. Here are a few cocktails for those of us who don't love Champagne but want to add some Sparkle to our Festivities or lack of them this year:Amaretto Fizz1.5 oz Amaretto2 oz orange juiceadd your sparkling winestrips orange zestDirectionsSimply Mix your Amaretto, orange juice and sparkling wine. Add a strip orange zest to each glass, and start drinking. Easy Peasy no lemon squeeze in this one. Clementine MartiniBe warned this recipe is for 2 people and may not fit in your standard champagne flute!•juice some clementines I'd say one per drink•4 oz vodka•4 oz Cointreau•4 oz Cava or Champagne or Prosecco, well chilledAdd these things together in a glass, make sure to slowly add your sparkling wine in last. Don't shake, give it a stir and there you go. SILVER FIZZ COCKTAILMakes 2 drinks alsoThink of the Paloma when you are making this one.1 pink grapefruit juice2 oz vodka1 serving Prosecco,Remove 2 strips of zest from the grapefruit; juice the grapefruit (you should have about 4 ounces juice). Divide the vodka and grapefruit juice between 2 champagne flutes. Top off with prosecco. Garnish with the zest.Red wine ChampagneAny fruit, mandarin, Berries work nice here too Red table wine (CHILLED if possible) it can be what is left in the bottle from a previous nights drink.some sparkling water or seltzer, chilledAdd half oz of grandmarnier, triple sec or cointreauFill the bottom of large wine glasses with a mixture of the fruit. Pour wine in to cover and let stand 10 minutes. Top glasses with seltzer when you are ready to serve. Technically this is more of a New Year's Sangria but call it what you like. See acast.com/privacy for privacy and opt-out information.

75. New Year's Eve Episode

So this is my version of Molly Yeh's recipe:If you feel like splurging get yourself a blood orange. If not I think orange juice with a splash of cherry juice or pomegranate juice for colour.5 oz (or 2 oz) of Amaretto1 oz of Lemon juice1 oz of Blood orangeAdd it to an ice cubes to a shaker and add these ingredients and shake it like you mean business. Add some cherries and a little bit of the blood orange peel and enjoy!! See acast.com/privacy for privacy and opt-out information.

Mini 38. Festive Cocktail

Eat & Drink with Ali Hassan & Marco TimpanoComedians 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.Today's episode Marco and Ali celebrate KVAS cherries!!! In a Mistletoe Manhattan and Ali convinces Marco that this year Lamb is the way to go for the Holidays. Check out: KVAS Food and Beverage Co.MISTLETOE MANHATTAN When you have great cherries, and it's the holidays, how do you celebrate both? With this spectacular drink that packs a wallop. Fill your shaker with ice and drop in the following: 2 ounces whiskey½ ounce cherry juice from the jar you -- we recommend KVAS Black Pepper Cherries if you can get em.½ ounce cranberry juice½ ounce sweet vermouth2 dashes angostura bittersKVAS Black Pepper Cherries, for garnishA sprig of rosemary, for garnish1. In a shaker cup filled with ice, combined the whiskey, cherry juice, cranberry juice, vermouth and bitters. Shake lightly or stir a few times until combined.2. Pour in a chilled glass and garnish with a cherry and rosemary. This cocktail gives the option to have it up or on the rocks.ROAST MEXICAN-INSPIRED LAMBThis is not your medium or medium-rare cooked lamb. Save that for when your snooty relatives and "foodies" can come over again. THIS is slow-roasted, fall off the bone, tender, juicy lamb....with an easy marinade and a sensational side sauce. You can sub the Mojo Verde (Green sauce) below for a Mojo Roja, a Salsa Verde, a Chimichurri or even a Mint & Coriander Chutney (EP 24 of Eat & Drink). Whatever your choice is, I hope you make this and enjoy your pants off!LAMB - INGREDIENTS2-3 pounds lamb leg or shoulder - with the bone in3 tsp ground cumin - ideally ground from the seeds by you, by hand1 tsp dried oregano1 large sprig of rosemary, leaves stripped and minced8-10 springs of thyme, leaves stripped and minced3 large garlic cloves, minced and smashed into a paste1 tsp of chili flakesSea salt2-3 tbsp olive oilMOJO VERDE - INGREDIENTS2 cups chopped coriander, well-rinsed1/2 cup fresh oregano leaves4 garlic cloves1 tsp cumin seedsJuice of 1 lemon1/2 teaspoon salt1/3 cup good quality olive oilDIRECTIONS:Make a marinade with all the ingredients except the lamb and salt Coat the lamb with the spice and oil mixture. Refrigerate overnight or marinate at room temperature for 2-3 hours.Preheat oven to 200°C. Place the lamb in a roasting pan and season with salt flakes. Add 1/2 cup of some liquid like stock or wine to the pan for moisture, and cover tightly with foil. Slow-cook the lamb for 5 hours or until the meat is very tender and easily comes off the bone.Take out the lamb and let rest for 7-8 minutes. During this time, in a small food processor or blender, blend all the ingredients for the mojo verde until it is relatively smooth and creamy.Carve lamb - serve with potatoes, beets, broccolini and the mojo verde.Tomorrow, enjoy some outstanding leftover lamb sandwiches! See acast.com/privacy for privacy and opt-out information.

74. Mistletoe Manhattan & Festive Lamb

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.Marco and Ali discuss some healthier comfort foods to "lean" into during this pandemicFollow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

Mini 37: "Lean" into Comfort Food

Eat and Drink is coming at you during this pandemic, with food and drink and mini episodes.Marco and Ali discuss American Thanksgiving!Follow us at: podcasteatdrink@gmail.comGive us a 5 star review on whatever app you listen from. See acast.com/privacy for privacy and opt-out information.

Mini 36: American Thanksgiving!

Eat & Drink with Ali Hassan & Marco TimpanoComedians 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.Today's episode Marco and Ali celebrate November with an Old Fashioned and PumpkinKing of the North Old Fashioned:We got this great recipe from our friends Zac & Amy at KVAS:- 3/4 oz. Kvas Northern Maple Old Fashioned Simple Syrup - 1 1/2 oz. Rye or Bourbon Whisky - Orange ZestMethod: Add all ingredients to a rocks glass filled with ice or one large cube. Stir until chilled, sip and enjoy! You are now the King in the North (or at least you feel like one)! Marco says add some cherries and sit back and enjoy this drink as it warms you up on a chilly evening. If you want this syrup go to kvasfbco.comAli's Pumpkin Recipe: See acast.com/privacy for privacy and opt-out information.

73. That Old Fashioned Pumpkin

Comedians Ali Hassan & Marco Timpano talk about food and drink! insta: podcasteatdrinktwitter: podcasteatdrinkemail: podcasteatdrink@gmail.com

hubhopper

Eat & Drink

hubhopper