Gdayall Podcast: Recent Episodes
Phil & Barbara
I just discovered which stone represents 100 years? It's a frickin' 10 carat diamond! No wonder nobody makes it that far as a wedded couple.
When it comes to podcasts, 100 is a little easier. As so here we are... 100. Time to simply reflect.
Phil and Barbara walk their way through the long list and remember, as best they can, what they enjoyed most. They take a quick look at some of our favourite artwork. We think episodes 7, 8, 32, 40, 49, 72, 82 and 89. That's not such a great thing on an audio format but you can easily go back through Spotify and take a look yourself.
As for YOUR favourite episode... here's the list...
1 - What is the Gdayall podcast all about?
2 - Home Town Favourites with Donald Betts Jr.
3 - BBQ with Mitch Benjamin from Meat Mitch
4 - School Lunch Box with Dolores Harper
5 - Featured Food with Penny Bunz
6 - Greasy Food with John Pumilia
7 - Halloween with Shawn Yates
8 - Cajun versus Creole with Phil Tripp
9 - Thanksgiving preparation with David Terpin
10 - ‘Potpourri’ a discussion about all things cooking
11 - Thanksgiving with Theresa Ingram
12 - Pies, pies and more pies
13 - Cookbooks
14 - Cookies & Christmas
15 - Celebrations and Jubilations
16 - Cal Mex with Richie Pinard
17 - The Culture of Coffee
18 - Corn Chips
19 - Superbowl Stuff
20 - Pizza Pizza
21 - Soda, Pop and Fizz
22 - Cake with Penny Bunz
23 - Breakfast Cereal
24 - St Patrick’s Day
25 - Potato Chips
26 - Hot Sauce
27 - Easter
28 - PB&J
29 - In-Store Experience
30 - Waffles & Pancakes
31 - Odd Ball Food Combo’s
32 - Ice Cream & Milk Shakes
33 - Chocolate
34 - Fusion & Innovation
35 - Hamburgers
36 - Donuts and Doughnuts
37 - Jerky and Cowboy Food
38 - Herbs & Spices
39 - Italian pastries and cookies
40 - In-Store Experience #2
41 - Casserole and 50’s cooking
42 - Copycat Recipes
43 - Retro Candy
44 - Pickle Show
45 - Delis - The Cultural Melting Pot
46 - Jingles & Taglines
47 - Hawaiian Food
48 - Coffee Cake
49 - Sopranos Cooking
50 - Tea
51 - Listener Questions
52 - Potluck
53 - Southern Cooking
54 - Popcorn
55 - Chain Restaurants
56 - Happy Accidents
57 - Halloween
58 - Condiments
59 - Snack Cakes
60 - Potent Potables
61 - Thanksgiving Appetisers
62 - Christmas Gift Ideas
63 - Travel Foods
64 - Entertaining with the Sopranos
65 - Summer Traditions
66 - 69 - Best of 2021 #1, #2, #3 & #4
70 - Peanut Butter & Co.
71 - 15 Minute Meals
72 - Tailgating with John Madden
73 - Ohhh… Canada with Dina Charpentier
74 - Last Meals
75 - Aeroplane Food
76 - Spanner in the Works
77 - Cheap Eats
78 - First Ladies
79 - The Corner Store
80 - Mall Food
81 - Coupons
82 - Gifts from the Kitchen
83 - Slow Cooking
84 - In-Store Experience #3
85 - Food Trucks
86 - A Kid in America
87 - Food in Movies
88 - Food in TV
89 - Phil’s Trip
90 - Platinum Jubilee
91 - Soup
92 - 4th July
93 - From Hate to Rate
94 - Prison Food
95 - Barbara in the USA
96 - Hot Dogs
97 - Garlic
98 - Dentists Delight
99 - Salad Smorgasbord
100 - The Ton
Happy Birthday George
As a young Australian, you might have grown up with iceberg lettuce. That was nucleus of a salad. Then came all this exotic sort of leaf. We evolved to deal with that.
But take a trip to the USA and order a salad and... BOINGA! Could you please repeat that? They have a veritable blitzkrieg level of salad types and then you have to choose the dressing! It's a fair dinkum mind blower if you're not ready for it.
We work our way through 24 different salads and dressings. Then we get onto salads that might as well be a desert. Bring on the marshies I say.
When it comes to today's sign-off... feel free to jump on the conga line and join in.
Lollipops, Cotton Candy, Toffee Apples and Hard Candy... we love 'em. But, do they love us?
Hard candies have been around for about 130 years. The industry continues to be one of the great innovators. These attractive rainbow coloured delights have us queuing up for more. Don't be surprised if at the end of the line is a person in a white coat saying "open wide". That person would be your dentist, benefiting from your candy infused cavities. As it happens, dentists and candy have a relationship that goes beyond just filling holes in teeth.
So three advisories:
1. Enjoy them.
2. Flush the sugar out of your mouth as soon as possible.
3. Pay attention as we list the other nasties that can also do damage.
Garlic... the one thing that is used in virtually every cuisine in the world. Phil and Barbara talk about how it can be simply used to enhance your dish.
We cover it's many health benefits but most importantly we talk about a whole series of specific recipes that use it.
Also for those paying attention at the end Fuego is Spanish for fire.
If you have not travelled to the USA and your Hot Dog experience has been confined to the Australian variety, then you have been missing out.
We cover the story of an entrepreneurial immigrant called Charles Feltman. Then, not surprisingly, their are regional varieties and we pick through some of the more interesting ones.
Baseball has it's deep rooted connection to baseball and the ballparks also have a different approach. The 10 best are ranked and reviewed.
We round out the pod with the story of the Costco Hot Dog and then look at the the ultimate guide. These ultimates are as varied as the flavours and toppings that you get at a pizza shop.
The interrupted contest that Phil mentioned: https://www.youtube.com/watch?v=j8XLgbkUE64
Six episodes ago we had Phil's Trip, this time it was Barbara's turn. A world wind trip see's us get patched into her old bedroom for this week's pod.
So just what might be the observations of a Californian who has not been home for 5 years. She has taken the responsibility of research seriously and has a lot to say. We also hear from a couple of co-workers who pop up (in both countries).
Plenty of laughs, a few 'special guest' food reviews as well as the regular segments. Also big announcement toward the end.
Whether you're inside for a weekend away or you're a bit of a lifer, chances are you're not going to like what the guard serves you. We discovered that some of those with a little extra time are quite inventive.
First is the desire to compliment mundane meals with their own snacks. Second is the thought given to ingredients. Thirdly are the utensils and implements to make a 'cell' oven or cooktop. With all that in mind we take you through some recipes that you'll definitely recognise. These might be some fun kitchen experiments to do yourself for a bit of fun on a rainy weekend. Maybe give the nutraloaf a miss!
All credit to these ingenious individuals who look beyond their situation with some hope and optimism.
This could be the healthiest pod we have ever produced. Remember all those things that were once bad for you? Remember all those things that you hated as a kid? Remember a time before you had even heard of Superfoods? They all bob their heads up this week for a chance to be acknowledged as the 'good guys' in your diet.
Phil and Barbara line up a long list and go head-to-head with the proclamation 'one man's meat is another man's poison'.
In case you in the mood for a smoothie, to wrap up the good stuff we fly through the most nutrient dense vegetables.
See... that didn't hurt a bit.
How could we possibly be nearly 100 episodes old and never done a specific 4th July show?
Phil opens his wallet and decides that our favourite president TJ, needs a new nickname. We motor down list of essential 4th foods that will help make you a star. Barbara tells you what not to serve. We reveal the secret to winning a hot dog eating contest. Then we do the numbers on a few food facts. And in preparation for another extravaganza inside and outside the shop this Saturday we review what's available from the Maple Leaf Meat Van. Yummo!
Of course it wouldn't be a show without Phil regaling us with a childhood story. This time it's 'fun with fireworks'.
Just like primordial soup requiring a perfect mixture of organic molecules from which life on earth could originate... regular soup is no different.
It's easy, it's delicious and it's sort of magical how well it fixes you up. So we talk about its restorative power, some not so obvious varieties and then roll into a few pop culture references.
If you're hankering for a special type we can tell you where to get it. We round out with a nice little theatre piece and have a laugh about a couple of recent occurrences in the We Got Goss segment.
It's time to put on your finest and sit up straight at the table because we'll be eating something special tonight and the Queen is coming over.
To help celebrate Her Royal Highness's Platinum Jubilee we did a spot of research into the particular commemorative meals that one might expect to part-take in. Such delights as jubilee chicken, sausage rolls, duck eggs, Craster kipper pate, Victoria sponge and other mouth-watering delights. Of course all knocked back with a swizzle of Coronation Fizz. Sounds marvellous.
Along the way we discover what so of the more well to do institutions prepared and look at Jubilee menus from the last 70 years.
Bless her and may God Save the Queen.
While slightly overdue the time has arrived for us to investigate Phil's trip.
Destination North Carolina leads to questions about:
Who did you meet?
What did you see?
What's in our gift pack?
What's the first thing you ate?
Did you order frozen goods?
What was the best thing you ate?
What's changed in the USA?
Did you see food innovations?
How's LAX?
What did you buy at the duty free shop?
All that stuff & the regular segs.
Welcome back.
Last week the silver screen, this week the tube! Yes it's DaveTV as we welcome back David Terpin for our small screen extravaganza.
Barbara and David chronicle the shows they grew up watching. From the very start the European influence was apparent as Americans were educated about alternate cuisines. In 1993 something significant on American TV happened and BAM! it was never the same.
We flag a few Pop Culture influences and then it's time to listen and remember. We have cut up a number of famous scene from TV and included Movies which we could fit into last week's pod. Caution: a few swear words amongst the clips.
Finally, two great food songs... well one great food song and one which must be the most decadent food fight ever.
A blockbuster episode which is fitting given the subject... Movies. An old food loving friend drops in as we wander down the Boulevard of Stars to look at Movies that have been focussed around food.
Starting in 1971 and moving chronologically through the years to 2016. While movies is the focus, we also include animations, documentaries and wine. Plenty of variety and passion for food on the big screen.
All titles and years are verbalised so you can watch trailers and hit the subscription channel if you have missed any of these classics.
If you're old enough, you might be able to cast your mind back to January 1981. That month, Kim Wilde released her classic "Kids in America". It topped charts globally.
Today we're stealing the title and serving up our own 'A Kid in America'. It's bound to be even more popular than the song.
We all know that Phil and Barbara grew up on the East & West Coast, but we have fast forwarded to the modern era. Today we talk with Kaeli. She is a USAFoods stalwart and spent her first 14 years in the US.
Kaeli provides an updated perspective of a youth spent Down South and also the transition to Australia. Find out just what life is like for the younger brigade and discover if you have received one of her hand written notes she slips into online packages.
Here we are with a curve ball episode.
And to do it justice we have recruited one of the young ones who has had experience with food trucks. Yes, we have all had our late night exposure to the kabab shop, but these things are a a bit of a phenomenon. And while the vans are pretty cutesy, the food is definitely varied and yummo.
We have located where these things gather so all you have to do is circle the wagons. We also have plenty of fun mucking around with our other regular segments along the way.
USAFoods celebrated 25 years in business and the pod went along to capture it.
A little different to our typical show as this one captures the excitement and in-store energy as we talk to customers from all walks as they pass-by the microphone. It was a pretty frenzied environment with heaps going on. There were lots of people saying hello to friends and relatives in the US. Such a lovely time with customers and a proud day for the business.
Thanks to everyone for their patronage over the years.
With Easter in the rear view mirror, the season has changed and we are simmering into winter with some slow cooking. Grab your crock pot and get ready as we look at the Most Popular, Surprising, Favourites and some Rules and Tips.
The fun facts are quick and to the point but Barbara does take time to discuss how long you should cook a slow cook recipe.
Then, the guys work through a long list of things you should never put into a slow cooker. The big question... what is the one thing that Phil completely forgot about?
Don't forget - see you in store next Saturday 30th April.
DECLARATION: This episode's content was a partisan decision made equally by a man and woman. We make that declaration that because gifts from (and for) the kitchen can be misinterpreted. You need to make your own decision on how such gifts may be received.
Phil and Barbara love being in the kitchen and playing with gadget and utensils. The guys just decided to create a very long list of goodies and gifts that are super suitable for Mothers Day. As part of her extensive research, Barbara dragged herself in and out of all the best kitchen and cooking shops at the local super complex.
So list carefully for the super affordable from kids, to the super expensive from husbands who have left it to the last minute.
gulp!
...and he's back! Yes, not quite fighting fit, but back all the same.
This week Phil and Barbara chat about an America only phenomenon - Coupons. While more recently you might have seen Extreme Couponers programs , they actually started more than a century ago. If you're a regular listener to the pod you might able to guess who that innovator was.
Also up for discussion this week is:
What do Coupons Do
Problems with Coupons
Types of Coupons
Who Uses Coupons
Why don’t we have coupons here
With suburban sprawl came the requirement for central convenience and the mall was created. And where's there's shopping there's food.
As it now turns out, shoppers spend 20% of their time in the for court. The 70's and 80's saw boom in growth and popularity. American culture, particularly on the West Coast was popularised on TV and in movies.
How many of these ring a bell; Hickory Farms, Hot Sam, Hot Dog on a Stick, Old Time Burrito, Orange Julius and Cinnabon? The list goes on and like always, we rekindle memories of yesteryear.
We do have a special guest this week. He has a bit of influence over what we order and can reveal a few secrets on some incoming surprises.
For about 100 years the corner store was THE destination. If your parents thought you were responsible enough you might have been asked to go to the store for milk or bread. If you were lucky your parents forget to ask for change, and then you had money. With money, a kid could exercise their independence. It possible that this is where TV advertising had its biggest impact. Influenced children could now pick their own flavoured potato chips, chocolate bars, ice creams or other confection into the white lolly bag. It was the meeting place... the hangout.
So... the corner store... a place where immigrants got their start in a new country. We cover the history, some interesting facts from the US and Oz as well as some fun reflections. Barbara also reached out to some of her US old school buddies and they regale us with their own memories.
Take a walk back in time with us.
This podcast works hard at being non-political. It’s actually not that bad to be honest... who cares about politicians?
This week we tippy toe over the threshold and into The White House. We don’t care about the bloke in charge, we're more interested in his wife. Hopefully she likes Washington weather.
We delve into responsibilities, noteworthy causes, some trivia, and what they are best known for. At various times the austerity of the nation has been reflected in its eating habits.
There was also a time when the family meal inside The White House had to be paid for. As it turns out, some First Ladies were thrifty and not so concerned about what hit the plate.
Hemmingway puts it best as you'll hear when you listen.
Not everyone can afford to eat smashed avo on toast on a daily basis. But with a little help from Phil and Barbara you could possibly do it once a weekend... or month.
Looks like the world is spinning on a slightly different axis and a bit of belt tightening may be required. Our captains of cooking have some real life examples of how to get through the week. They dive headfirst into the supermarket and fridge and point you in the direction of inventive solutions. They are a little bit clever these two.
Our bumper final segment covers Store Specials, Feedback, Product Review, Knowledge Nuggets and We Got Goss.
It's all here in our sheep eats episode.
There is an awesome vibe amongst the USAFoods team. They are, mostly, a young group that socialise together and get through the day in support of each other. Fundamentally three functions coming together to get the goodies out the door. We have a healthy amount of American employees but we do have a 'Spanner in the Works'... our beloved marketing guru Anna.
Anna (Spanner) is an Aussie Dynamo who gets stuff done. We thought it might be interesting to chat casually about the learning curve, her product knowledge, mispronunciations and just how she landed the job at USAFoods.
Anna also takes us through her favourite goodies and is guest Personal Best Product Reviewer this week.
Songs are littered with the sentiment about 'never knowing what you had until it was gone'. A particular John Stewart song from the early 80's comes to mind for me.
I digress.
Friends, can I reacquaint you with aeroplane food! Yes the miracle of flight has returned and buzzing around the world is a thing again. Before you know it, you'll be buckled in and here comes the food trolley.
To make your travels more enjoyable we look at some menu items that sound, look and should taste great. We also list the top ten airlines for food from around the world. Don't fret, some of them do roll down our Australian runways.
We face into the not so good with consumer generated reviews and ANOTHER new segment this week.
Bon Voyage and Bon Appetit.
OK, Stop.
What was the last thing you ate?
Remember it?
How would you feel if that was your last meal?
What might it say about you?
You may not even care but it is an interesting thought. As you can probably imagine some bad dudes know what their last meal will be. They special order it. Without acknowledging them we wanted to give this topic some thought.
We dug a bit deeper and discovered what some famous people last munched. We found out what some famous chefs would order and from where. We wander through a list of randoms and then even more randoms... some of the USAFoods crew.
Of course we also visit the Prison Menu of some John and Jane Does. After all, there is a little bit of NZ photographer Henry Hargreaves in all of us.
This week we tip toe over the border to Vancouver, Canada. It's 51 episodes since our last guest and this week we are joined by Dina Charpentier. Dina and her husband teleport between Australia and Canada as they chase the sun. She drops into the studio and leads the conversation while Phil recalls some of the places visited when he travelled to Canada on an ice hockey trip with Dina's husband.
We learn more about the British influence in Canada as Dina walks us through some of her experiences, missed favourites and her memories of residing in Texas. Laugh as the French influence on Canadian cuisine throws up a couple of tongue twisters.
Just in case we missed anything, we work our way through the 17 Traditional Canadian foods you need to experience. This episode is rounded out with our Ripper Recipe, Personal Best Product Review and Knowledge Nuggets.
It's peak football season in the US with Super Bowl LVI only days away. Our focus in this episode is on people who sometimes don't even go into the game. We also pay tribute to a much loved American icon who gave his life to football. He had enormous affection for everyday folks that he met on his life journey.
So... tailgating... the pre-game event where you barbecue in a parking lot and potentially get blistered with booze. So... John Madden... the guy who wanted to be amongst them more than in the broadcasting booth.
Any commentator who gets to use the telestrator to highlight the six legs of a turkey during a thanksgiving broadcast definitely deserves his Emmy.
Well played John.
Here's the deal...
you're back at work,
the kids are back at school,
you're left trying to maximise time so you can enjoy what's left of summer.
We are here trying to help and give you a little energy along the way. Often the easiest is also the best. So in this episode we help with plenty of uncomplicated suggestions. There are stacks of tips along the way.
As promised, we have shaken up the final segment and introduced another new segment.
While researching this podcast it was discovered that the Canadians first patented peanut paste in 1884. Spoiler alert... Phil and Barbara don't care. As far as they are concerned, because it was called paste it didn't qualify.
Enough history... but wait, there's more! An enterprising bloke call Lee Zalben with a penchant for wacky PB flavours absolutely 'nutted it' with a PB only restaurant in The Village. We go waaaaaay back to 1998 when this whole thing started. BTW, it's now over (well sort of).
Good ol' Lee and his Peanut Butter & Co. Would it surprise you to know that Phil has been to the restaurant? Our crew line up six of his best flavours and taste test and mash up a few flavours. We check out the menu and the cook book and a couple of recipes.
Oh... we've also messed around with the format so a few new bits and pieces are revealed as we go.
And finally, while trying to find the YouTube link to Kramer talking to Jerry about a PB restaurant, I found something even better... https://www.youtube.com/watch?v=qZLs7BHhduA
What is going on? How can we be so deep into January already? This could be the last week before the rat race is back at it. OMG, doesn't RAT race have a different meaning all of a sudden!
This podcast falls somewhere between the English cricket team and Ash Barty. It's the little Aussie battler that survived summer and hopefully kept you entertained. Thanks for being along for the journey.
Featuring informative, memorable and humorous content about;
Tea
Listener Questions
Potluck
Southern Cooking
Popcorn
Chain Restaurants
Happy Accidents
Halloween
Condiments
and Snack Cakes
How time flies when you're having fun and enjoying the holidays. Curated to keep you pepped up and happy as a lark is the Gdayall Podcast, 'Best of Series'.
It's nearly as good as 2x Khawaja centuries and fresh hand picked fruit from an orchard. The critics hail it, "Almost, the greatest ever"
Featuring informative, memorable and humorous content about;
Jerky and Cowboy Food
Herbs & Spices
Italian pastries and cookies
In-Store Experience #2
50’s Cooking and Casserole
Copycat Recipes
Retro Candy
Pickle Show
Delis - The Cultural Melting Pot
Jingles & Taglines
Hawaiian Food
Coffee Cake
and Sopranos Cooking
Just in time for the New Year... the Gdayall Podcast, 'Best of Series'. It's way better that watching that new Spiderman movie or swapping unwanted Christmas gifts at the department store. Also, even better than Best of #1.
Featuring informative, memorable and humorous content about;
PB&J
In-Store Experience #1
Odd Ball Food Combo's
Ice Cream & Milk Shakes
Chocolate
Fusion & Innovation
Hamburgers
and Donuts & Doughnuts
Just in time for Summer... the Gdayall Podcast, 'Best of Series'. It's way better that watching the cricket or listening to some new Courtney Barnett song.
Featuring informative, memorable and humorous content about;
Cal Mex
Coffee Culture
Corn Chips
Superbowl Stuff
Pizza
Soda, Pop & Fizz
Cake
Breakfast Cereal
St Patricks Day
Potato Chips
and Easter
Maybe it's the season, but Barbara and Phil seemed to have plenty to laugh about this week.
Rattling off summer traditions from both the US and Oz and recounting stories of their youth along the way. They do get to food discussions and this week it's about the greatest summer foods and easy dinners. Some great ideas amongst the dinners and plenty to look forward to.
Then we countdown from 10 the best summer food in America to travel to. This list is peak indulgence. It's a list for anybody who has done it all. It's like a "dharling, you absolutely must taste the Strawberry Chicken Salad at Arcadia Farms... it's so scrummy. Do it before you die" list!
The dudes wrap up with the best thing they tasted in 2021 and Barbara sneaks in a late amendment. We still found time for a product review and recipe round up, but Phil does break the rules.
Barbara signs off with a strong point as Clark W Griswold and that's it.
Merry Christmas all. Thanks for dropping in for a listen and laugh.
If you are into your subject matter AND you like the New York accent then you're in for a treat. Phil is right at home with his terminology, his ingredients and his accent comes bursting forward. He was even feeling cheeky enough to try a whisk the Sicilian pastry shop owner off on a holiday. Husbands and wives and ten paces!!
Barbara and Phil literally leaf their way through Carmela Soprano's entertainment guide and just fall in love with some recipes. A fun book that should be taking deadly serious. Along the way we get insight and life hacks from some of the crew, including Silvio, Christopher and Paulie Walnuts. They chip in with tips on gift giving, godfathering, poker and making a toast.
This weeks podcast starts with a commonly held misconception (by Barbara) about what men do when standing around a barbecue. Most men agree that she is not aligned with the intricate balance of function and conversation at the barbecue.
Now... in todays podcast we compare the subtle difference between a Cookout and a BBQ. We breakdown some typical dishes.
Phil and Barbara then road test the definitive list of travel foods. Our Top 16, becomes 17 when they realise a missing inclusion. So we have a Double Gold winner. Phil confirms, by example, the most difficult food to eat and drive with. For good measure, and hygiene, we also work through the essential non-food additions you need when hitting the road.
Beep beep.
Christmas... a bit over 3 weeks away... and you are struggling for gift ideas. We wanted to help you deliver a special, personalised gift that shows you are thoughtful and care.
This week we have over 20 themes that you could use as gift centre pieces. Grab a gift box or basket or some other appropriate receptacle and listen up. Beyond some of the obvious ones, we discuss Breakfast (fun and serious), Barbecue, Pickles, Groceries, Cocktails, Rubs and Spices. Nothing too difficult about this one, just a little inspiration for a great way to be remembered.
It's also Phil's turn to do a product review and the Ripper Recipe Roundup are a couple of all-time favourites.
It's December... time to break out Christmas Vacation. "The podcast is full"
With Thanksgiving on the way, we thought it would be a great idea to tell you about all the appetisers you can fill up on before you even get to the turkey. Barbara diligently list the official list of appetisers. After that, the podcast goes back to its original idea... two dudes having a yack at the water cooler.
Phil and Barbara work their way through a variety of recipes and suggestions for the fourth Thursday in November. It's kind of like we are just standing next to them while they have a natter. If you're looking for more Thanksgiving info, can I suggest episodes 9 and 11.
Our regular couple of new segments are also included and I have to say, I'm big on the product review Barbara does.
Sinatra has a song titled "Drinking Again". In this episode we fill the glass to the brim and off we go for about an hour. We look at what those nasty Europeans did to America once they gained their independence. How Churchill stayed topped up in the 30's, prohibition loop holes and connect a sport to running booze over the border.
Phil and Barbara run down the list of American classic cocktails and visit the prohibition era. There are plenty of unknowns on that list. Then we move to the 50's, the decade made famous by MadMen and their daily office shenanigans.
We keep moving... the 70's, the cocktail era of the 80's with it's suggestive names and bright colours and round it out with some summer classics for the BBQ. This episode is 100% proof.
Rounding out with a bit of fun is Deano and Foster Brooks - Airline Sketch:
https://www.youtube.com/watch?v=8XC3Hc-rAkk
If you're a Snack Cake aficionado you may know which one of following crazy names I just made up; Yodels, Devil Dogs, Zoinks, Ding Dongs, Roly Poly, Ho-Ho's, Cloud Cakes, Ring Dings? As an Aussie, I have always been fascinated by the goof-ball names these products were given. They all sound like such fun.
I think we are all familiar with the Twinkie, but boy, does this guy have some yummy relatives. Phil and Barbara take us on another fun journey as we look at recognised brands and particular styles and bit of brand history and then THE BIG LIST. Did my made up word make it?
Then... rate what you ate! The Top 10 Hostess of all time as well as toffy mag 'Esquire', list their best five. It's all here.
As happens on this podcast, we get side-tracked. This week it was Sebastian Maniscalco talking about Entenmann's. Here's the link...
https://www.youtube.com/watch?v=5CznoAW2k1I
We do it all at the Gdayall podcast. So when a listener recently suggested we do Mustard and Ketchup we decided to throw on some Mayo and get on board. But condiments is far more complex than the yellow, red and white stuff.
Who's heard of stuff like Catsup, Roquefort Dressing and Spicy Brown? There's always a list and we review top sellers, state favourites and a wacky one. Diving deeper, we reveal guilty pleasures and what Gen Zedders think.
Finally, we emptied the store shelves and armed ourselves with a bit of everything. Fourteen of the most popular get a detailed review along a few oddments. If only you could get some of this on your Bunnings snag!
As promised, Taste Tester Melissa McCarthy...
https://www.youtube.com/watch?v=GQ4jPqU5r7k
Halloween is here and let's hope plenty of kids get to roam the streets and collect bags of treats. We face into the 'American tradition' and explain once more it's Celtic origins. Phil and Barbara touched on this last year, but deeper research has dug up some more information. We love the legend of Stingy Jack.
Beyond the wild assortment of single wrapped candy, we have focused firmly on Candy Corn. These little waxy morsels have been around since 1880. Despite the taste, if you have these in a small bowl in your house, they will eventually be consumed. It just happens.
More than a century ago haunting in the US was getting seriously out of hand and was beyond 'young men blowing off steam'. This resulted in the creation of what...?
Finally, 100 years removed from the Spanish Flu, you might be interested in how Halloween was affected back then.
If interested, you'll find The Hearse Song on Spotify.
Is there anything sweeter in life than a happy accident? We have compiled the definitive list of 'Wait, What' recipe errors that turned into success. Possibly the most import question asked along the way by Barbara was "who was the brave person who decided to be the first taster?" That is a very important question when it comes to milk based products. A couple of real goodies amongst the list.
Apart from focusing on successful failures, we also list the top 5 failed foods. Phils gets to taste test a 'Mood Enhancer'. The jury is still out on whether it worked. Some great feedback and our new segments, Personal Best and Ripper Recipe Roundup are off and running.
We've included a full length closer for Muffy.
This week we touch the void as we discuss Chain Restaurants. They may well be the magical missing link to our local dining experiences. Not that we don't love our own culture, but these locations offer Comfort, Consistency, Home Style, Atmosphere and Service that just makes convenient dining that much easier. Take our hand and wind your way around the routes and by-ways of these familiar establishments.
In additional to all those restaurants and our new segment called Ripper Recipe RoundUp we have an even newer segment called Personal Best Product Profile. Phil takes us through the What, Why and How of his mystery product.
How about these intersections of time...
cavemen in 4700 BC popped it,
the depression popularised it,
and the 70's domesticated it.
That's the life journey of popcorn.
Interesting couple of Native American Indian facts before we jump into the 9 most popular types, 10 if you include Nebraska Popcorn Balls. We have also discovered some flavours that you would not normally consider, like Texas Toast!
Barbara and Phil provide us with their individual expertise in our lounge twisting segment 'Ripper Recipe Roundup' .
AND, if interested, here's the 'science oven' scene from American Hustle.
https://www.youtube.com/watch?v=vHyJxYY5EFY
"Thank god for me"
Southern food is too complex and varied to ever achieve a conclusive origin story. While the influences are many, there are three major cultures to consider—Native American, West African, and European.
Different ingredients define the Southern states more so than any other part of the country. There are seven significant cuisines Louisiana Creole, Low Country, Appalachian, Cajun, Gullah, Floribbean and Soul Food.
Phil and Barbara work through all of this and the three types of cooking techniques in an extensive episode.
Potluck is: A situation in which one must take a chance that whatever is available will prove to be good or acceptable.A Potluck is: A potluck is a communal gathering where each guest contributes a different, often homemade, dish of food to share.
If you have spent any time in the US with a family then chances are you have been to a potluck. They love 'em and they are a great community event. People get to show off or contribute in their own special way.
We look at a few do's and don't's and check off some of the themes that potlucks often take. Just a word of warning... keep a close eye on those church lady 'chefs'.
Wow, it's our first anniversary episode! After a year of one-way communication, we decided to turn the microphone toward the audience. We waste no time jumping into the 40+ questions that hopefully inform or demystify the inside workings of USAFoods.
Subjects covered include:
Special Orders
Themed food
BBQ
Meat
Candy
Gluten Free
Cultures
Show ideas
Seasons
For a few who we didn't get to, we are making some space for your questions in the next couple of episodes.
Thanks to all who participated.
Think tea in the US and you're probably thinking iced. While that may be true, it was not always the case. Tea plays a large part in early American history. As a British colony they did sip it. But about 250 years ago it became unpatriotic to do so. We give you a very quick Boston Tea Party lesson.
With warmer climates and sugar and ice, changed everything. This led to regional tea traditions and the establishment of a number local tea manufacturers. After that came the bottled tea varieties.
A few mysteries solved along the way...
why is it called Snapple,
why is it called an Arnold Palmer,
who is the hippy tea company with $100m in annual sales,
what is in Constant Comment,
and why is not even called that?
This is our Italian Cooking episode with a difference. We're hoping that listeners are as into The Sopranos as much as Barbara and Phil are.
The actual pilot was ordered in 1997, and the show premiered on HBO in January, 1999. The series ran for six seasons totalling 86 episodes. Even the casual observer could see how much of the program orientated around food.
This podcast gave Barabara and Phil a great opportunity relive and talk through their favourite scenes. It also provided Phil with the perfect platform to rattle off some of those tricky Italian pronunciations with perfection.
Like this episode or else!
And this weeks winner for contribution to American Food culture goes to... (drum roll)...
The Scandinavians. That's right, those fair skinned beauties started the whole damn thing with sweet breads.
European influence is strong the week which allows me to type words like 'streusel' and 'kaffeeklatsch' and 'kugelhopf'. Where was I? There is a square up between Cake v Coffee Cake v Crumb Cake.
Later in the pod we get to Coffee Cake Cornucopia where we work our way through 17 different types and then shift to a few commercial types. For good measure Barbara gives us an old fashioned Betty Crocker recipe as well as 5 minute prep, 1 minute cook made in a mug special.
Lots of interesting info and laughs along the way.
Dedicated to Herman.
We thought that you might need some warming up in the middle of winter. So off we flew to the tropical paradise for some beautiful weather and delicious eating... sort off.
We settled for a good discussion about what influences Hawaiian gourmet and how much of their food is a fusion of nationalities. There is definitely a sweet overtone to their palette. While a little difficult to pronounce we do cover some favourite dishes and traditional flavours.
As we wind down on the cultural aspects we discover why SPAM is so popular and unearth a few local attractions available at the 7-Eleven. Of course we get the the bottom of Hawaiian Pizza and then dive into some pop culture with some picture and sound trivia.
Who doesn't love an ol' fashioned sing-along, particularly when they're TV Jingles. For good measure we throw in some catchy tag lines as well.
This might be the most fun we have had with a podcast so far. Going back in time and rekindling forgotten memories with some fantastic 'ear worms'.
If you're a listener who grew up in the US between the 60's to 80's there's bound to be something for you to smile about. If you're a local, this is a bit of a cultural download. A bit of a hint of what's inside; Oscar Mayer, Bonomo, The Colonel and a little dude called Speedy and heaps more.
Follow the bouncing ball and sing along with Phil and Barbara and Phil.
Think New York in the early part of last century. Imagine the inflow of European immigrants. The deli became a bridge that helped neighbours overcome prejudices and stereotypes by providing a judgment-free zone where people of all cultures, ethnicities and faiths could enjoy a meal. How liberating and beautiful that must have been.
We cover the evolution of the Deli, the invention of 'the greatest thing' and the power shift to Los Angeles. Along the way we talk about a couple of well know destinations and few others that you could visit when that becomes possible.
As hard as we tried, we could not get a contribution for 'special guest' Jeanette. If you listen hard you'll hear whispers only at the start and the end.
Of course, if you're ever unsure of what to order in a NY deli, have what she's having.
You can personally love them or hate them, but you cannot deny them. The ever lovin' pickle is king in certain quarters. This bad boy comes in a bunch of styles and varieties that it's possible that if you are not a fan, you just have found your perfect pickle.
We discover why they are an side accompaniment when dining. How big an industry it was in NY and why some consider the best pickles now come from California. Of course Phil has his own view on this.
We rip into all the nine most popular types. The various methods for pickling and which parts of America produce what. We taste test a few of the most popular and discuss the 10 brands we have in store. Finally we wrap it all up by listing the various things that come as pickled flavour and list all the other edibles that you can pickle.
ALL TOGETHER 3X FAST:
A peck of pickled peppers Peter Piper picked; If Peter Piper picked a peck of pickled peppers, Where's the peck of pickled peppers Peter Piper picked?
This episode should be a lovely walk through our various childhoods. Even though we start back in 1847, we will eventually get to your decade. Of course if you are younger than 30 then you are not going to qualify for retro anyway.
Before we started recording, we raided the shop and laid out in chronological order a heap of product. Throughout the pod Phil and Barbara grab the occasional packet and reminisce.
As discussed in other episodes, the 1920's was an amazing decade of innovation and candy was a part of that incredible growth. As expected there are have been some candy casualties but there will be a lot of familiar names.
Some questions answered along the way are, what does Necco stand for, what candy wrapper did Salvador Dali create and what is the oldest candy still in production.
Another fun episode summed up beautifully by the sign-off thanks to Ryan Gosling.
As Barbara says in the intro, we're not so much ripping off recipes as we are curing home sickness. We've got about 20 different favourites that could well be on your list of most missed recipes. And you don't need to be an ExPat, you might be someone who visited the states and can't get back right now. We may well have the cure.
And to help you a little more, this is the list of sites that might help reveal the special 11 herbs and spices in your own favourite bite;
Yummly.com
TopSecretRecipes.com
CopyKat.com
AllRecipes.com
TasteOfHome.com
TableSpoon.com
Delish.com
These should satisfy you even if, a bit like this weeks logo, it's close to the real thing with a little twist.
The 1950’s was a time of great innovation in food products. It was a decade driven by the demand for convenience and many of the modern products we use today are food innovations of the 1950’s. Of the 21 key products we discuss from the 50's, 18 remain on the shelf some 70 years later.
And... nothing warms you up in winter quite like a casserole. So, it's this simple, we walk and talk our way through the 50's when casserole was king.
Later in the pod we reference recipes for the following baby boomer classics;
TURKEY TETRAZZINI
HAWAIIAN CHICKEN
CALIFORNIA TAMALE CASSEROLE
CHICKEN-CASHEW CASSEROLE
POTATO CHIP CASSEROLE
MOM’S MORE
JOHNNY MOUSETTI
TUNA ORIENTAL
LEE’S SPAGHETTI CASSEROLE
TRIPLE BEAN BAKE
This in the LA Times link to those recipies;
https://www.latimes.com/archives/la-xpm-1989-03-02-fo-0-story.html
This is THE customer edition.
If you were part of the In-Store celebration on Saturday 26 June and we spoke to you... then YOU ARE featured in this podcast.
For our 4th July celebration we took the pod to the people. We caught up with all the locals and then heard about family and friends and origins from;
Chicago, Minnesota, Baltimore, Texas, Philadelphia, El Salvador, New York, Mexico, Cleveland, Toronto, California and Denver.
We have an extended chat with Texan Paul Walcutt, from a Dingo ate my Taco. Sweet Jesus... you've never had a taco like these. James from Red Roo Sports tells us about the great basketball scholarship system he's running.
And then, back to our own USAFoods family. The girls and boys drop past for a quick chat about what they're doing to generate such a great in store vibe.
Thanks everyone for dropping by and saying Gdayall.
Happy 4th.
With appropriate reverence to National Cannoli Day we are going big on Italian pastries and cookies. Italian Americans had to improvise so they could enjoy some of the delights of the home land.
We work our way through the following and discuss technique, interpretations and festivals along the way;
Cannoli
Tiramisu
Biscotti
Sfogliatella
Siena Panforte
Bomboloni
Genoise
Crostata
Struffoli
Zeppole
Crostoli
As for that famous Godfather scene we mention... here's the link,
https://www.youtube.com/watch?v=35fLKn2Tq3o
We all know that there is a particular America cult recipe featuring 11 different Herbs & Spices. We list all 11. Find out why, despite their great affection for them, why American's don't grow their own Herbs and Spices.
Back in the days of exploration and trading have a guess what you could get for Manhattan Island. We are going to look at some of the most popular blends and mention a few that we have in store. We tackle the well balanced 'S' quadrella. The difference between Salt and Kosher Salt is explained. Also, what inspired and how Liquid Smoke is created.
We break down a couple of seasonal favourites, Pumpkin and Spiced Apple Cider. To wrap up we hear about how Phil invented Bagel Seasoning.
When Waylon sang "Mama don't let your babies grow up to be Cowboys", was it because the food was bad? It's true that food on the range could be difficult, but they did find a way to get their protein intake.
Harty, rib sticking food is the cowboy way. Jerky was accessible and was complimented by beans, hard biscuits, fruits and stews. The contents of a stew called 'Son of a Bitch', needs to be heard to be believed. Not quite to my liking.
Besides food, Cowboys had their liquid favourites. Sarsaparilla was reported to have special medicinal benefits. And then there is Cowboy Coffee. Barbara takes you through the process. If you get acid reflux when you have coffee, this might be the way forward for you.
A couple of good history yarns along the way.
The glorious donut (or doughnut). It has two special days in June (4th & 8th) and we need to celebrate it. Donuts in the US are mostly the ringed variety with flavour, not the 'freak' types we now have in Oz.
We unveil its origins and also discover how it has come to symbolise opportunity for a particular nations' people. They may have once ben called 'Olykoeks', but how do you pronounce that word?
We get the true ranking of the top five donuts in America as ranked by US Cops. Barbara tells us where you can get a 'Bakers 14'. Then, and as expected by our connoisseur hosts, we dive into the different types, not flavours, types of donuts.
Finally, how could Los Angeles be the donut epicentre of America without the round little delights being a central figure in pop culture.
And remember...
As you ramble on through life brother,
whatever be your goal,
keep your eye upon the donut,
and not upon the hole.
This is not a show about McDonalds (even though it's the teaser content).
You can not have been to America without experiencing a local burger of some sort . Maybe you have a favourite or two. While you might think they're all here in Australia already, that is not the case.
The focus of todays podcast is to look at how it all came about. There was an incredible period of innovation and individualisation for some companies. It all started about 100 years ago.
We discover what makes a good burger, hamburger helpers and THE celebrity favourite. Phil then tells you how to make an East Coast legend and Barbara gives specific instructions for making a West Coast special.
Ahhh Hamburgers... makes me think of one of my favourite songs, "I make hamburgers" by Australian band The Whitlams.
After hearing about some non typical partnering collaborations and after a year like no other, we decided to take a closer look at food fusion and innovation.
We start with a plant-based ice cream taste test and look at how marketers dial up the 'need' for their products with innovative and sometimes gimmicky ideas. How we pay, how we consume, how we order, how we prepare and how we connect with suppliers all gets covered in this episode.
It's not all about food, beverages are getting a lot of attention as well. Beside soft drinks, alcoholic innovation, particularly with beer is everywhere.
Then we finish with a couple of real oddities; pea milk, DNA based diets and circular (zero waste) production.
Time to fire up the DeLorean and zip into the future.
Everybody's favourite has arrived... Chocolate.
In the early 1900's, American enterprise was in full flight and the chocolate industry did not miss out. Manufactures co-existed nicely but then in walked innovation. We politely touch on the aphrodisiac properties of chocolate and talk about something that is not really part of Australian culture, the Sampler.
Then the most amazing segment - regional varieties. This would make a state x state road trip worth the drive. Damn there are some yummy pickings to be had.
All this along with the regular laughs, tangents and (probably) a rant by Phil.
Right off the top we have to ask... did Baskin Robbins do 32 or 7 flavours?
Today's Episode is brought to you by cows. Thank you cows. And it sounds like we should give thanks to the Chinese as the inventors of ice cream. Follow the journey to America.
We discover some perculiar flavours including 'Liver dye'! Kinda makes sense. A great story about how the waffle cone saved the US from disease. And ex-pats, do you remember Good Humour ice cream vans and carts?
While milkshakes are considered wholesome and youthful, they started put as alcoholic drinks. I think we all know the story of Ray Kroc and why are milkshakes so profitable? We go back to a time when milkshakes had a language of their own and tell you what's in a $200 shake!
Some really interesting stuff from a past era.
Inspired by our recent PB&J episode, this episode goes to a new level of oddity.
So many questions...
Who thought of that?
Why would you even do that?
How could that possibly taste good?
Why would you ruin a perfectly good flavour by adding that?
Is this a joke?
How could you be so cruel to food, it didn't do anything to you?
What the?
Yes, all those questions get answered as we delve into particularly odd food pairings that are surprisingly good.
Bon Appetite.
The Greeks. The Romans. Otzi the Iceman. Bill Bowerman and TJ (The 2nd President of the USA) all had their hooks into either Waffles or Pancakes. That's right people, these 'breakfast' favourites go waaaay back.
In this episode we'll cover the first commercial version. The various names they've had over the years. What's the difference between Waffle House and IHOP. When the waffle iron was first patented. Why are they called Belgian Waffles when they were introduced in Brussels. BTW, it's got nothing to do with Sprouts.
Find out all the toppings that Phil dislikes and then we look at the ledger of pluses versus minuses.
Finally, our signoff leads to one of the weakest links to one of the best SNL sketches ever. Listen very carefully to Barbara's line about "parents basements".
https://www.youtube.com/watch?v=Rqb4V9GxaBo
Episode 29... the podcast of the people.
We uproot the mics and get amongst it with this in-store recording. We spent some quality time with friends; Richie & Mary Pinard, Flavio Lacota and Lola & Stuart Cowden.
Best of all, we doorstopper customers, rummage through their shopping baskets and get to understand how USAFoods fills the homesick gap with hometown favourites.
Thanks to Jasmine, Donna, Roman & Megan, Alec & Claudia, Jodi & Pete, Jack & Renee and Shannon for taking the time.
If you have ever asked "who the hell thought of combining PB&J", then you better hang with us. We'll clarify exactly what 'Jelly' is, which recent President had it as a favourite and what parts of the country prefer Crunchy over Smooth.
You'll get the full story on the 'Elvis Loaf', how PB became a staple with the GI's and what happens if you try and patent the PB&J.
In case you're interested, we also cover the nutritional values and cover a few alternatives to jelly. Then the ultimate pimped food stuffs that embrace PBorJ.
Pass the Goober?
Which European nation influenced the way Americans celebrate Easter? This episode is more than chocolate eggs and rabbits.
Phil has some great memories of Easter in Manhattan. Why do people dress up and what are Blue Rules?
Barbara knows why eggs aren't solid, how Peeps started and how Easter was once a celebration of the well to do.
Along the way they also cover coloured eggs, the egg laying hare, special candy, traditional meals and TV specials. Plenty of laughs along the way.
Happy Easter to all
Did you ever taste a food that required you to sign a waiver first? A long time ago there was Tabasco, but now that has been left well behind with a variety of super hot sauces. Chemists and lab professors amazingly seem to producer even hotter versions.
We look at the styles and the heat rating called Scoville units. There is a list of mild to wild sauces. We go behind the heat and look at styles and how to best use them. How did the evolution to heat began and how it seems to have shifted to potato chips.
You can well imagine some of the fun odd names for the hottest types and work through a variety of customer favourites.
"Get 'em while they're hot"
Life's hardest choice comes down to the decision between Ridges, Thins or Kettle... then you have to pick a flavour.
The potato chip was declared an essential food in WWII as protestors overturned its rationing. Have you ever tasted 'Jail Chips'? When it comes to history, a woman called Laura Scudder needs to be acknowledged for a number of innovations. Place your bets - is a Pringle a chip or not?
We list all the crazy flavours and damn, we like the sound of the 'Builders Breakfast'. Have you had the crushed chip sandwich? Did you know there is a particular fictional brand that appears in TV shows and movies... it even had an advertisement made about them.
Munch, munch, munch, crunch, crunch, crunch.
Despite Australia's affection for the Irish, it appears that America does it better than anyone when it comes to celebrating this heritage.
So when did the celebration begin and who is responsible? Why is Erin showing her underwear? Exactly who is the green goddess? Also of interest is how many immigrants have a connection to the Declaration of Independence. And before that, how the Irish grew in stature through the Civil War.
Commercialisation of The Day is not as expansive as you might think. We do cover off a few green themed foods but it's mostly a day about celebrating a good people.
Oh, Phil does throw in a few great sayings (apologies in advance for the accent) and this clip as mentioned by Barbara is what we love about 'em.
https://www.youtube.com/watch?v=XnMa16Gs9fM
A long long time ago in a country that looks a lot like America, a person, usually the woman of the house, had to get up before the rest of the family and make a hot breakfast in a time before fridges. Then along came cereal.
In one of our most interesting podcasts we cover all these topics and more;
How the habit of a nation were changed forever.
Did you know there were two Kellogg brothers.
CW Post was a main rival to Kellogg and a patient.
Post's daughter Marjorie, was a visionary who revolutionised how future generations consume.
What is in Grape Nuts.
The endless list of themed cereals.
Who was the first cereal mascot.
Why Phil is scared of SNAP.
The most famous tagline in cereal.
Does cereal suppress your desire for liquor.
Why do mascots look down at you.
Who are the notables to grace the cover of the Wheaties box.
What happened once marketers got their hands on cereal.
According to Seinfeld, when did cereal manufacturers go too far.
All the regular stuff and some sweet feedback.
Like just about everything, the Americans have developed their own version. Cake is no different. Find out what is the single substitute ingredient that delivers the unique flavour.
It also goes without saying that we could not do an episode on cakes with having Penny Bunz as our guest. Penny's the wizard behind Cleopatra Cakes and was our Episode 5 guest. Penny gives us a cake makers insight as we dive into the top 10 (+2) list of American favourites.
Along the way we talk about the single 'guilt free' ingredient that launched the success of packet mix. Other questions pondered and answered are; Why might you sleep with a piece of cake under your pillow? What are some of the differences in American cakes? What exactly is a muffin? What are quick breads? Types of lunchbox treats and what did Jerry use to bribe Newman?
Also, if you'd like a laugh, where to go to see some unsuccessful cake creations. Included as always, is feedback, Nat Nosh and Phil's own insights and observations.
The US has about 4% of the global population but accounts for about 27% of the global fizzy drink market. So, you know there's more going on than just Coke versus Pepsi.
We get to the bottom of all these mysteries...
How where you live determines what you call it.
What is Cocola.
Why is pop sold at pharmacies.
What came first - Coke, Pepsi or Dr Pepper.
Which one of these flavours is not real... Tree Bark, Green Pea or Maple Syrup.
What two popular drinks were once called WACO and BRAD's.
Can an old seltzer bottle be broken when dropped from a height.
What was the accident that made soft drinks even possible.
Is there such a drink called Coke-7up.
What is different about Coke with a yellow screw cap.
Why some customers cry when they see the soda line-up at USAFoods.
How long has this seltzer thing been going on.
What was the drink endorsed by the American Werewolf in London.
Pfzzz!
A pizza is a pizza is a pizza... right? Wrong!
Particularly in the US, when once again, regional varieties rule. We discovered 18 distinct types. Crusts play a big role in that variety with the US adopting and then modifying the Italian tradition. Detroit variety has become a big thing and we cover that is some detail. A few other styles are Old Forge, Grandma, Sheet and Quad City.
The podcast also meanders down the road of Origin, WWII, Eggs, Shredded Ham, Subs, Bagels, and Wolfgang Puck. And none of our podcasts would be complete if we didn't recall a little Pizza Pop Culture.
Finally, love it or hate it, we found out who is responsible for Pineapple as an ingredient.
Enjoy it hot now or cold out of the fridge tomorrow.
As you might be able to tell from the very start, we had a lot of laughs with this episode. This is the seconds biggest consumption day of the year so we rightfully walk through a few recipes.
Besides the game and the food, two other big things that happen on Super Bowl Sunday. The half time entertainment and the TV ads. The entertainment has had spectacular successes and failings and we list both the good and bad.
The most memorable TV ads go back to 1979. Our journey to today crosses a number of tag lines that have become part of pop culture. Some have become larger than the ads themselves. Remember wazzup?
Are you ready for some football (and other stuff)?
While Australian's were first introduced to corn chips in the very late 70's, they have been a thing in the US since 1930. It appears not wanting to waste product brought about their inception.
While we are familiar with a couple of triangled varieties its not surprising to discover how many forms they take. What is surprising is to hear about the various way they can be used as an ingredient. Phil and Barbara can be pretty inventive with food.
Corn chips are sold in 45+ countries and the place with the oddest flavour combos is... Japan. We found 14 different varieties there. The guys forget to mention Coconut Curry and Shrimp Mayonnaise, but you'll need to listen to hear the other 12.
You can't say no!
It doesn't matter if you drink coffee or kawfee, you still get the same buzz. Way before Americans were queueing up for Starbucks and Hipsters were running cafe's around Australia there was brewed coffee.
The American behaviour was to sit down at a diner. Barbara lists a whole bunch of topics for discussion, but as the show goes on we hear about Mexican Coffee, Horn & Hardart, Barney Miller, why it's called Java... even Barbara's Mom has a disturbing memory.
Oh, if you'd like to get a better insight to Phil's story about 'George the Creek Coffee Shop owner', here's the link to a classic 1978 SNL Olympia Restaurant sketch featuring Belushi, Aykroyd and Murray.
https://www.youtube.com/watch?v=puJePACBoIo
Happy New Year and hello Summer.
We cannot think of a better way to kick off 2021 than to talk with Richie Pinard.
Richie's declaration... "We set ourselves a mission to bring a little taste of California to Melbourne, beginning with fresh salsa. My taste of California embraces my Mexican-American heritage and is always handmade with simple, recognisable ingredients. Fresh and healthy ingredients make real food that tastes delicious".
Thanks to this 'Cali-bourn-ian' for bringing true Cal Mex foods to our doorstep.
A lot of reflections this week with our Celebrations and Jubilations episode. In a marathon sitting we rediscover, remember and return to the US for;
Christmas cocktails
Favourite movies
Favourite music
Christmas trees
Presents and meals
Christmas Eve or Christmas Day
First Australian Christmas
And you just know that along the way that some interesting facts and fun stories are going to emerge. Kinda interesting how most of the fun stories have to do with music and drink... it's just like real life!
Yes, I'll have another.
This week we take listeners into the depths of another American tradition. At Christmas, cookies become much more than a vehicle to consuming a glass of milk. Have you ever been part of an official cookie swap?
Have a guess at the percentage of Americans who eat more than 48 in a month. Not surprisingly there are more types and flavours than you can wave a wooden spoon at. Phil rips through a list of state cookies which are as eclectic and varied as the country itself. We cover types, ethnic influences and commercialised products.
How would you feel about creating a cookie from the oldest recipe in the US? What the story behind Chocolate Chip, Animal Crackers and how many 'guns' do you need to make a spritz cookie? As well as listing a few of our own family favourites a listeners shares a 50 year old family recipe to make Cranberry Christmas Canes.
If nothing else, listen in as Barbara and Phil attempt to properly pronounce... Pfeffernusse.
Munch, munch, munch.
Cookbooks... everyone one seems to write them, including Nostradamus, but are they any good? This week Phil and Barbara gather their best culinary resources and work their way through a long list. Phil's wife Jeanette, a quiet New Yorker, gives Phil her own list and makes her contribution from the stall.
The abundance of influences are apparent as they work through regions, types, restaurants, genuine master-chefs and a few 'off the wall' types. To round out the segment they give their recommendations in a rapid fire summary.
Of course it would not be a Gdayall podcast without a few side stories, a couple of laughs and studio shenanigans. So crack the spine on Episode 13, 'The Bakers Dozen', and make somebody (possibly yourself) happy this Christmas.
Woof!
So, is everything as American as Apple Pie? Phil sets the agenda with pie types, pie crusts and pie toppings. Barbara explains coffin pastry and makes a Depression Pie for Phil to try.
Don't want to give all the flavours away here, suffice to say 20 different types on the menu. We cover savoury, fruit, traditional, mince, easy and breakfast pies. We even throw in a few oddball regional types.
Nat Nosh has a couple of interesting side stories and, can you believe it, December 3 is National Apple Pie day!
Baked in goodness.
It's the fourth Thursday of November, so it's Thanksgiving. With all the food preparation underway we remember experiences from the USA and Australia. This week Theresa Ingram, formerly from St. Louis joins us.
So... when did pardoning a turkey become a thing and what wins the contest as preferred favourite between the actual meal and leftovers?
The plate is ladened with topics including family traditions, inviting guests, dessert pies, cold beer, parades, tryptophan, seasonal movies, regional specialities, the Ezi Bake oven and lentils somehow make it to the table.
We also started to notice a recurring theme in the Nat Nosh segment and have decided it needs deeper discussion next week.
Give thanks :)
In this Episode the guys re-base as we journey back to the roots of the podcasts purpose. While we could call it a 'mash-up' or 'stock-take', we called it 'Potpourri' for all the good reasons that Phil explains.
Potpourri content covers new trends, food websites and TV chefs. Barbara then gets into the kitchen to talk about appliances while Phil reminds listeners about the most under appreciated utensil. Finally they recap some peculiar food experiences going back to the 70's and 80's.
What we love most about our podcast is our NAT (national) NOSH (food holiday) segment. It never fails to deliver great stories or memories. Does anybody remember Coke Black? And how did espresso coffee lead to a story about Joe Pesci and a Saturday Night Live sketch? When you've finished listening, paste this link into a browser view the SNL sketch... https://www.youtube.com/watch?v=yXWLq7PpVh0
"Whatta you think... Not finished"!
This episode is your reminder. In Phil's case, sticky note reminders... everywhere... that Thanksgiving is on the way. It's a big cook and we thought 2+ weeks noticed a few tips might be helpful.
We bring former Buffalo and Californian resident, David Terpin into the mix for additional info. Amongst the stories and trivia we discuss Seasoning, Corn Bread, Side dishes, Vegetables, Pies, Salads and of course turkeys. Shared recipes can be found at usafoods.com.au
Amongst the side stories are some facts about TV dinners and a big day of drinking. The Nat Nosh segment is full of variety this week.
Warning: Episode 11 will also be Thanksgiving themed, but that one will be full of memories and traditions. This is the ready, set, cook episode.
Cajun versus Creole. In this match up, there are only winners. Phil and Barbara go south this week to help explain the difference. Our guest is a former resident of Georgia and Louisiana and lover of southern cooking, Phil Tripp.
This episode is full of interesting insights about the cuisine of Louisiana. We kick of with a few fun facts including a nice little bit of Elvis trivia. We cover the French, Spanish and English influences in The South and Phil gives us a quick dialect lesson.
When it comes to cooking, the trio go into some detail about Roux, Étouffée, Boudin Sausage, Crawfish, Jambalaya and Gumbo. Phil Tripp chats about influencers on his cooking including Paul Prudhomme and Emeril Lagasse. Institutions like the Commanders Palace get a mention along with Leah Chase from the famous Dooky Chase restaurant.
When we finally get to Nat Nosh we learn a little about a dish called Scrapple. While it may not be for everyone, there are always people who are up for a try.
Take a drive south to NOLA with us.
We think Halloween is one of the most fun events of the year. Kids and adults equally love the day and it produces so many memories. Between Phil, Barbara and guest Shawn Yates we get a great insight into what it's like to grow up with Halloween in the US.
We cover;
- The origins of Halloween.
- Getting dressed up when it's so cold outside and you have to wear a coat.
- What tricks get played.
- The best sort of candy you can get.
- How to properly 'work' a neighbourhood.
- What Robin Williams did at Halloween.
- Annual Halloween themed TV programs.
- Some good Australian ideas for Jack - O - Lanterns
- The century old 'Hearse Song'
In this bumper episode we still review our Nat Nosh segment and also hear about a goose that was just a little bit too greasy.
It also sounds like the creepy crawlies climbed into the mixing desk and had their way with our tradition music theme.
Boo!
Sunday 25 October is National Greasy Food Day. In Australia the AFL and NRL finals are on while in the US the World Series Baseball is commencing. We thought that was a perfect excuse to combine the sports with food.
We catch up with one of Phil's best mates, John Pumilia. Besides being a great Yankees fan with some very funny stories, John also has some wonderful youthful memories of food cooked by Phil's parents. We get John to rate some the very weird concoctions we discovered were available and some ballparks. Barbara and Phil also cover some deep fried specials and the Midway Texas State Fair. As always, we wander through the week ahead in the Nat Nosh segment.
We'd love to hear from you on any food subject via podcast@usafoods.com.au
'Featured Food' is all about American candy that has been featured in US movies or television. Our food fact for the week talks about the first movie to ever feature product placement. To gain some alternate perspective, our guest this week is Penny Bunz. Penny, a Canadian, talks about her view of American and cross border shopping.
Up for discussion in this week's episode are Phil's youthful memories of some retro candy that we haven't even heard of. Can you remember the products featured in such iconic movies as E.T. and Back to the Future? How many episode of Seinfeld can you recall that were based around a candy? The guys also chat about current influencers on culture and consumption. Talking with Penny suggests the influence of the Commonwealth extending to Canadian candy. Penny also happens to be a brilliant cake maker. Here about how she goes about creating great customer experiences. Her medal winning productions are at cleopatracakeart.com
Our Nat Nosh segment always produces funny stories. You need to hear about Phil's story about his uncle Joey. So much of the early bird getting the worm!
Episode 5 of Gdayall is as 'full as a goog'.
In celebration of the Fluffernutter Sandwich's National Day on 8 October, we have themed this entire episode around the school lunchbox.
Phil and Barbara recount their younger years when they dealt with leftovers, nuns and attempts to procure the haloed fluffernuter sandwich. Our guest this week is Dolores Harper, Barbara's life time friend who she met on the very first day of school. Today, Dolores is a school teacher so we'll get in insight to current day behaviours. Take a walk down memory lane as we discuss Jolt Cola, milk monitors, cafeterias and discover what happened to the Hardy Boys lunch box that Dolores used in her primary years. Also, have you ever heard of a PB&J 2.0 sandwich?
Listener feedback has a tip for keeping hotdogs warm and we receive some good tips for spicing up your cooking. Phil then gets a good idea for using Tang!
Chow down and enjoy.
Doesn't matter if you spell it BBQ, Barbecue or Barbeque it all means the same thing to us. While Phil and Barbara provide a brief insight to their own BBQ experiences, Phil yaps about a really delicious corn on-the-cob side dish. Sounds super yum.
To ramp up on the BBQ experience we go back to Kansas and talk with a genuinely great bloke, Mitch Benjamin from Meat Mitch. He tells us how he got started - beers, swimming pool and mates are all involved. Now his endeavours see him travelling the world and creating his own unique blend of spices and sauces. Did you know there is a thing called the BBQ belt? Lots of interesting stuff and insights in this episode.
We then wander down the NAT NOSH path with the National Food Holiday segment. Phil and Barbara both seemed interested in Sunday October 4!
And just some advanced notice, we are going back to the USA for Episode 4, to Nevada as we talk about school lunches. There's a couple of contemporary additives to be revealed in this episode.
Give us a bit of love and subscribe via Spotify, Apple and Stitcher. You can also join the conversation with emails to podcast@usafoods.com.au
Bye y'all
Phil and Barbara discuss the first food they go for as soon as you arrive back in the US. What home town favorite reminds them that they 'ain't in Kansas anymore'?
Speaking of Kansas, that is where our first guest, Donald Betts Junior is from. Donald tells us about his home town food memories and experiences. Phil and Barbra chip in with a few of their own. Donald's life journey is inspiring, he can also be heard on his own podcast called Greenland.
Pay attention toward the end and you just might hear Phil sing a couple of brand jingles and make a particular point about Choc full o' Nuts coffee. As always, plenty of laughs throughout the whole episode.
From a house keeping perspective, they announce we are Spotify, Apple and Stitcher so subscribing is easy. We have also launched podcast@usafoods.com.au so feedback, ideas and comments are all welcomed.
Phil's sous vide BBQ rub recipe available at https://usafoods.com.au/pages/gdayall-podcast
DEFINITION: Sous vide, also known as low temperature long time cooking, is a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at a precisely regulated temperature.
Phil, a New Yorker, and Barbara, a Californian, join forces to talk about their love of food and their food experiences.
Today we hear a little about their life journey and how they find themselves in Australia. They explain how they met and why they decided to sit down and share their stories.
They outline the plans for the podcast, what to expect in coming podcasts and they run through some of the National Food Days for the week ahead.