Extrasode #2 - The Food Podcast

Not to worry! We are glad that we gave it a shot, but we're definitely not returning to this format. Just a weird experiment.

I listened until the gnocchi (20mn)

There is one thing I really enjoyed : The voices: so soothing, so relaxing.

But yeah, I misunderstood the whole topics: I though it would be a food 'SotM podcast'. Something non sensical and funny about which type of food Legacy enjoy, if coffee can make Tachyon even goes faster, does the Naturalist counts as a cannibal if he eats gazelle ... That sort of things.

And yeah, my interest in pasta in pretty non existent as long as I can eat them, and if there is cooking jokes, my knowledge is way too limited to understand them.

Out of curiosity : Pumpkin with Pasta ... Is that really a thing ?????

I guess it is a succes then: It was very weird. :)

It is not unheard of, but Summer, Zuccini and Butternut Squashes are all more common.

Edit: And I'm glad I'm not the only one who didn't finish it.  I'll give it a bit more of a go soon, but...  yeah. 

When I was listening to Christopher talk about hte food episode during the Legacy Supplmental, I thought "how bad can it be?"

...

I should know not to ask that question anymore.

Pumpkin is so bland and smooth, you can make it into pretty much anything.  Pumpkin pasta sauce actually sounds pretty good to me.  I think I may have even had it once, there's a bistro near me that likes to use pumpkin a lot.  One of the less outrageous things I've gotten to so far (about 20 min).  Recommending a pasta sauce only on the condition it not be eaten with semolina-based pasta (which is, like, 99% of all pasta) is just silly, though.

I didn't think it would be Sentinels-based, but I did think it would be an extension of the food-related non-sequiturs C&A go off on all the time.  The question I asked was based on that assumption.  Pretending to be gourmet chefs for an hour (a conceit that fell apart pretty much instantly) was... ambitious.

Honestly, I'd love to see Anthony Bourdain's reacton to this podcast. 

I have a feeling it would be pretty amusing.

That was a thing that I spent an hour and change listening to.

It was worth it, though, for the "Pastry-Soup Spectrum" bit near the end. :D I mean, I had a few laughs, it wasn't that bad, but yeah, I was kind of expecting C&A to just talk about food like they tend to tangent to during the Letters Page. Oh well!

In all honesty, I thought that was a fun little episode. It gave us a glimpse into a different universe, and I always love that. :D

The one thing that sort of made me go "That just sounds terrible" was the idea for the bacon-cornbread-cheese Icing birthday cake...Yet I'm still morbidly curious enough to willing to give it a try. ;P

But! What happened to Chef Adam and Cheff Christopher after the episode ended? Did they cease to exist, like the strange warning told them they would? I hope they're okay! D:

Edit: Am I the only one so far that listened through the whole episode?

I listened to it all, but yeah, I was much more looking forward to "Christopher and Adam talk about food for an hour", rather than the in character tomfoolery.

I actually submitted quite a few questions, none of which got answered, because they really didn't fit the mold of the episode. In particular, I asked about their favourite gaming conventions in terms of food, as well as their 'must have it' spots at the various cons.

I'd almost suggest they do a not-in-character version of the foodcast someday, but I expect the idea has been thoroughly tainted now.

Hopefully future extrasodes will be more genuine. :B

I listen to the whole thing, mostly because of my question at the end. I laugh Hard at the start, I have listened to food podcast. But the joke died a bit 20 min into it, It came back where readying letters. You guys know enough to be able to talk about food but not at the level you were trying to do. I didn't hear measurements or going too far into specifics (I mean kinda but not specific stuff). 

You can make anything into a pasta. Where it is good or easy is a different thing. I also didn't hear too many jokes or the characters going far into the deep end. Also, I like when Adam is a heal.

In the end, it was a funny joke that went on for too long.

Yeah, maybe a half hour was a better length to shoot for Christopher and Adam's Delicious Dish.

Anyway, under no circumstances are matzah balls dumplings.

I listened to the whole thing. But I was working late and had it on in the background. Almost turned it off a few times though, but there were just enough little jokes strewn in that I kept it going. This is the first episode I'll only listen to once though.

A+ on C&A's dedication to their bit, but I would've enjoyed C&A talking about food a LOT more than I enjoyed the two chefs discussing it.

Wikipedia disagrees... :3

Pretty much any description I can find of Matzah Balls refer to them as a dumpling 

It's the gnocchi debate all over again! D:

I think this qualifies as a sub-debate of gnocchi...

Though the classification thereof could be a debate in and of itself! The spiral never ends and by spiral I of course mean spiral pasta

Well, in this humble contributor's opinion, having a filling is essential to being a dumpling, and also calling anything made of matzah a "dough" is really a...stretch.

I’ve had dumplings without a filling.  It’s not a requirement.

English (at least in my idiolect) uses "dumpling" for two rather different food items: either something like a Wonton, with dough around a filling, or something with no filling like these boiled Jamaican dumplings: http://jamaicans.com/dumpling/

Many (most?) languages have two different words for these foods.

Bad matzoh balls can be hard, heavy, and doughy, but good ones are light and fluffy (considering they're saturated with soup). They're just as light as the dumplings that come with chicken 'n' dumplings.

I'm more concerned with Christopher's liking Tommy Atkins mangoes, especially in his role as a chef. That's like saying Hershey's bars are one of your favorite kinds of chocolate, or that Velveeta is one of your favorite cheeses. I mean, to each their own, but most connoisseurs would laugh in your face.

The chicken and dumplings qualifier is important. The word 'dumpling' in English comes from that style: you just sort of dump floury dough into water, and then you have a dumpling, no fillings required.

Gnocchi literaly translates as "dumplings."

So does that make them knot dumplings, or not dumplings? :V

Really, the only mangoes I love are the ones I've picked from trees in Venezuela, where I grew up. So, like, be snobbish about mangoes all you like - mangoes that fresh are hard to find most anyplace else.

This is true. Regardless of breed, the freshest fruit is the best fruit. Fresh-off-the-tree mangoes are one of life's great pleasures.

A friend of mine makes a mean matzah lasagne at Passover. I think Chefs Christopher and Adam would be intrigued!

I have to go against the grain (ha pasta pun *hi-fives self*) and say I loved this episode. While I couldn't get past the Miss Info ep and have been backlogged since then, this episode was amazing and extremely easy and I would venture to say that the soothing voices of Chefs Adam and Christopher be put into the hall of fame with misters Bob Ross and Fred Rogers. I found the salt bit hilarious (oh, you're a card) and loved the entire episode thoroughly. This is my favorite non-episode by far. Thank you a million for doing this and making my entire day.

Also Christopher, should you be able to contanct your Il Alimento counterpart, would you please inform him that a) I love the entire podcast, but I would greatly appreciate a part 2 to episode 77, b) as he probably already knows, pumpkin and beets are used in tomato-free marinara, and I eagerly await his reaction to these sauces. and c) I would suggest they review more French cuisine, as I am saddened by how little time they pay to the country that brought me my love of the culinary as well as my culinary education. 

Au revoir,

Chef Flash Fire