Tag Archives: Bruce Aidells

The “What I’m Eating, Drinking, Cooking, Reading, Etc.” Roundup- June 2017



Episode 024- In this episode, I will let you know what I am up to food-wise and drink-wise.  It’s my thinking that you might be interested or inspired to try some of these things.  Note:  I do not receive any compensation for you clicking on any of these links. They are for your knowledge, use, and enjoyment.

If you enjoy Guys and Food, it would mean a lot if you could tell your friends and neighbors about it, or send them a link for the website or a specific podcast or blog post.  

What I’m Cooking-  Asparagus Bacon Appetizer, Mexican Street Corn

We got another delivery of Hello Fresh.  The two meals we got were:

  • Beef Burrito Night with refried beans, queso fresco, peppers and onion.
  • Saucy Barbecue Chicken with creamy green bean and potato salad.

What I’m Drinking- Shake Chocolate Porter by Boulder Beer.  I am also trying to switch to rum as a summer drink, without much success.

What I’m Baking- Coffee Cake from “The United Cakes of America” and Banana Pound Cake from Cookbook Junkies.

What I’m Eating-  I offered a recipe for pickled eggs from a list of egg recipes in Episode 020 .  What is really delicious is if you make egg salad with it!  I didn’t mention this during the episode, but the eggs will take on a green tinge because there are no beets included in this recipe.  If the green color bothers you, add beets and enjoy the pink hue.

Marcona almonds are a nut from Spain.  We were introduced to them to have them as part of a cheese platter or tapas years ago and have been enjoying them ever since.  From time to time we get them they come tossed with olive oil and sea salt.  I just got them with paprika and they are delicious!

My Weekend Project-  Wednesdays with Joe has become Thursdays with with Joe.  First loaf was Farl from Paul Hollywood’s book “100 Great Breads”.  It was one of the recipes that we used last year. Here is a blog post about that. 

The box garden is rebuilt and the vegetables are planted.  This season we have tomatoes, cucumbers, jalapenos, banana peppers, red and yellow peppers, eggplant, basil, mint, and oregano.

What Cookbook I’m Reading-  Review of “The Complete Book of Meat” by Bruce Aidells and Denis Kelly.  I did not get to finish “The President’s Kitchen Cabinet” by Adrian Miller. 

I just got a review copy of “The Harvest Baker” by Ken Haedrich.  He discussed that book a little bit in Episode 021 of the podcast.  However, you can see a promo for it below to get more of an idea about it or click here.  

What I’m Doing- Writing for Edible Western New York, “Where Has all the Pizza Rustica and Pizza Grana Gone?”

Where I’m Going- Toutant for Father’s Day where I had buttermilk fried chicken, collard greens, cornbread, pickled vegetables, and hush puppies.  My wife had smoked prime rib with mashed potatoes. For dessert it was coffee and beignet.  My wife had absinthe.     

What I am Watching- On PBS I watched the American Masters series on chefs in America featuring James Beard, Julia Child, Jacques Pepin, and Alice Waters.

The Great British Baking Show.  My prediction is that Selasi will win though Kate may be the dark horse in the competition.


Please feel free to reach out and let me what you’re doing in these categories.  You can do that by clicking on the Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

The Guys and Food newsletter gives you delicious recipes, helpful kitchen hacks, and other things that any food guy will find useful. Some of the things in the newsletter will be exclusive, which means it won’t make it on the podcast or blog. Sign up for the newsletter, you’ll be glad that you did! (Don’t worry, your contact information will never be sold or made available to any other person or organization.)

Remember to subscribe to the Guys and Food podcast in Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter!

Please feel free to reach out with your questions or comments.  You can do that by clicking on the Contact button, email me at gabe@ guysandfood.com, or call the listener line at 716-427-GUYS (4897).

Scotch Whisky: Learn the Basics and How to Start a Scotch Club of your Own!



Episode 015-   Keith Sexton is a single malt scotch whisky aficionado. By day he works at a liquor store. When he is not doing that, he runs the Dwyer’s Pub Scotch Club where lovers of single malt scotch whisky gather monthly to taste and learn more about their favorite adult beverage.  That includes information about the scotch business, the scotch making process,  and Scottish history.  If you are intrigued, take a listen and learn the basics.  During the interview, Keith gives the basics and we do a scotch tasting!

If your whistle is whet and you want to learn more, Keith suggests these two resources:   Whisky University with Charlie MacLean and Ralfy.  Here are some other authoritative scotch whisky-related resources for you too!

Trivia:  In some places, it’s spelled “whisky” and in others it’s spelled “whiskey.”  So how do you tell if you are spelling it correctly?  If the country of origin’s name is spelled without the E (Scotland, for example) then it is whisky.  If the country of origin’s name has an E (United States) then it is spelled whiskey.   Impress your friends and relatives with that at your next social gathering!

Speaking of social gatherings, during the show I debrief on how Easter dinner went.  The ham was inspired from a recipe from Bruce Aidells. Here is essentially the recipe that I used for the brown sugar, mustard, and pineapple glazed ham.  Also, Kenji Lopez Alt’s Hasselback Scalloped Potatoes were a hit.  I baked the grasshopper pie from Art of the Pie that I told you about in Episode 014.

Remember to subscribe to the Guys and Food podcast in Apple Podcasts, Stitcher, GooglePlay, and Tunein Radio.  In social media you can find us on Facebook and Twitter!

Let me know what you’d like to hear, what can be improved and what you like!  Go to the contact page or email me at gabe@guysandfood. com