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Food, But We Digress...
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Food, But We Digress...

Author: Alex French Guy Cooking

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"Food, But We Digress..." is a Podcast about Food and Cooking, hosted by two food geeks and cooking enthusiasts : Alex, the host of popular YouTube channel “Alex French Guy Cooking”, and Joshua, the food-obsessed video editor of Alex's videos... Ramen or Pho ? Coffee or Tea ? Neapolitan or NYC Pizza ? They don't always agree, which is good, but boy do they digress... React to it on Twitter using @FBWDpodcast
24 Episodes
Kitchen Uni-taskers are a controversial subject. Do we really need gadgets ? IS a rice cooker a gadget ? How often doo you have to use a uni tasker to accept it in your kitchen ?
In every passionate cook's journey, there's a tilting point where you actually start making the ingredients you need to cook recipes. That's an important one cause there's no going back. Could You Make EVERYTHING You Eat ? Each One Shall Teach One Yeah.
We all have a personal Food Nemesis : Oysters, Asparagus, Chicory, Guts, Brains, Balls, Black chocolate... We are all picky eaters to a certain degree. Where does it come from ? Why are we picky eaters in the first place. ?Alex and Josh share memories, stories and experiences and try to find out why.
Rice. (nuff' said)

Rice. (nuff' said)


Rice is so underrated. Rice memories. Rice recipes. It can take so many different forms. Medium grain, Long grain, Short grain, separate grains, sticky grains, jasmine rice, japonica rice, basmati rice. Alex and Joh genuinely love RICE, and yet they both had good and terrible experiences in the past with it.
Fried food becomes soggy when you dip it, unless off course you ....
Existential problems with Joshua and Alex. Pancakes.
Alex suffers from Chili Addiction. Josh has been there, and now he's offering precious guidance.
Is Wine undoubtedly superior to Beer ? Is Beer simply better than Wine ? Alex and Josh have each picked a side, but hold on, You might actually be VERY surprised on who picked which side...
Josh and Alex discuss all about Michelin starred restaurants. One of them likes them, the other dislikes them.
A saucy Sauce-off ! Sounds like "Saucisson" in French. Whatever.
Back in the game for Season 2 ! After a well deserved break, Alex and Josh are back in their kitchens, and they digress. 's all I got for this description.
Josh and Alex discuss the roots of the French Paradox : An observation that French people seem to be leaner, while having a diet relatively rich in saturated fats. YES, they eat fatty foods. NO, they're not THAT leaner. BUT YES, there's a secret. AND NO, it's not related to fats.
The Demon Zucchini

The Demon Zucchini


Josh recently had a terrible experience with a Zucchini, which shook (and shocked) Alex to the ground.
Back from holiday, Alex and Josh tell us what they had for breakfast and why it mattered.
Josh and Alex discuss about a subject of utmost importance in the kitchen : Stock ! Sorry I meant Broth. Hold on, I think I meant Consommé... See ? That's the problem. Stocks and Broths are at the very core of cooking as we know it. These liquid flavour extractions, for a lack of better term, are foundations to so many Techniques and Cuisines in the world, and yet they never get the attention they deserve ! Until now that is.
Chicken knife, Eel Knife, Soba noodle knife... Whatever action you want to perform in the kitchen, there is a very specific, and possibly very expensive, Japanese knife for that. That's how Japanese chefs think. Chinese chefs, on the other hand, have a much simpler yet fascinating approach to cooking knives... 
Okay, We love pizza. Yes, We love ramen. And yes, We love bigger pizza and bigger ramen. But does it actually mean that bigger is better ? Is MUCH bigger MUCH better ? When is "too much" really too much ? What's hiding behind these over-the-top trends ? Let's discuss about that using two recent food examples : Canotto Pizza, which is an extreme Neapolitan Variation and Extra Large Ramen Bowls from Ramen Jiro.  *Jumping the shark is an idiom used to describe a moment when something that was once widely popular, but has since grown less popular, makes a misguided attempt at generating publicity that instead only serves to highlight its irrelevance. I am not bragging with this reference. FYI : I didn't know about that expression, Josh did.
Joshua and I discussed a touchy subject. I think any cook, will it be home cook, or a cooking enthusiast, or even a chef for that matter, should have a solid understanding of Baking in general. Baking breads, proofing doughs, dealing with yeasts, dealing with ferments, kneading doughs etc... ( Cakes are important too, but in this episode we are mostly referring to Bready-Doughy-Proofy things. Also I don't eat cakes that much )
Alex is a big fan of Neapolitan pizza, aka pizza Napoletana, which is a style of pizza that originated in Naples, Italy. Joshua also like it but he may have some concerns about it... React to this episode on Twitter using @FBWDpodcast
Alex and Josh discuss their favorite beverages and why they picked these specific choices ... React on twitter using @FBWDpodcast
Comments (1)

ibrahim GHO

I love this podcast 😍

Sep 26th
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