Shows
Grim-Grinning GourmetThe Refrigerator: Running CoolWhen everything outside feels like an oven, maybe it's just a matter of changing our perspective, right? This week, Dickie takes on the story behind the things that hiss, gurgle, and drop mad ice: REFRIGERATORS!Listen to Your Favorite Himbo™️ talk through scientists, preservation methods, and technological developments that made the fridge what it is today. He's got an okay command on the cultural commentary, but yeah, you can definitely plan on him fumbling through refrigeration physics. (His dad's an engineer--no need to pile on too much extra embarrassment)Joey Chestnut's story continues, too. He went...2024-07-2238 minGrim-Grinning GourmetSourdough: The Bun Also RisesIt's about to get gassy, bloated, and a little vinegary. But no, this isn't about Dickie's last experience with barbecue takeout on UberEats. When does Hot Himbo Summer start again?In 2020, social medialites flooded feeds with sourdough starter videos, effectively stripping every grocery store of bread flour. Four years on, we'll take a look back at the much-meme'd phenomenon of sourdough, and beyond, we peel back the layers of science and history behind this rather simple, yet alchemical combination of flour and water.Dickie shares a baking tip that will help you get the most...2024-07-0827 minGrim-Grinning GourmetWedding Cake: It IS CakeReady to unpack and unload some traditions and nonsense around wedding cakes? Dickey sure is!From the humble, head-smashing origins of mustaceum in Ancient Rome to the tiered confections we see today, there sure are some odd twists and turns before we get to $20 a slice. Special shout-out to Yorkshire for having some absolutely bonkers wedding cake tradishes, and for those 1700s icing recipes that call for literal whale intestine lining and musk.NDJ announces the ban of a hot dog champ. Oh, the VEGANITY!Hit us up at gggourmetpod@gmail.com or...2024-06-1724 minGrim-Grinning GourmetMSG: Umami-ssing Something?It's not bitter, sweet, sour, or salty: monosodium glutamate is in a category all her own. (And it might as well be "Icons")Born of Japanese chemist Ikeda Kikunae and a metric shitton of kelp, we'll chat through MSG's story, including journeys through Chinese, Taiwanese, Japanese, and American food byways.By the end, will we conclude MSG is the culprit behind the headaches, palpitations, and indigestion described by Chinese Restaurant Syndrome? Glutamic justice proves to be rougher than Dickie imagined, but perhaps discoveries about the Fifth Taste, umami, can provide a clean slate for more...2024-06-1038 minGrim-Grinning GourmetTitanic Meals Part Three: Menu is EverythingJoin us this week for Dickie's thrilling conclusion to the Titanic Meals series, where he narrows focus on the menus served in the Titanic's final hours afloat. Whether you're in the mood for a bowl of Cockie Leekie or Lamb Collops in First Class, some Yarmouth Bloaters in Second, or some Jacket Potatoes in Third, you oughta know what that stuff is before you commit to those bits.NDJ is about sugar this week. Spoiler alert: sugar isn't real.2024-06-0337 minGrim-Grinning GourmetTitanic Meals Part Two: What That Crew Do?In the wake of Victoria's death in 1901, the ascendant King Edward VII has a bit of a different agenda in mind for his Empire. #Edward'sVersionPart two of our Titanic series illuminates the Edwardian culture and puts Dickie's portraits of three Titanic crew in perspective. How did these three crew defy or adhere to these new ideals? Which cities experienced the most loss in the wake of the sinking? Does the heart truly go on?Plus, Dickie shares a weird food experience that involves meeting strangers, and he talks with said strangers. What a friggen...2024-05-2745 minGrim-Grinning GourmetTitanic Meals Part One: What That Ship Do? Y'all aboard! This week, Dickie is offering up a blousy, guided tour of the infamous RMS Titanic on the first of a three-part series. This week, we'll answer...What that ship do?Where did they cook things?Where did they eat these things?Where did they store the things before things was eaten?What color did they paint the Third Class Dining Saloon? Are you ready to fantasize about the ship's 2nd Butcher and Confectioner bunking up together? All shall be revealed in...2024-05-2039 minGrim-Grinning GourmetMelangerie #1: The Fluffiest Toss - Dessert SaladsWhat happens when you cross two French words--mélange and menagerie-- that kinda mean the same thing? Well, that's what Dickie is calling a Grim-Grinning Gourmet Melangerie: a quicker-paced, more informal episode that gets you an introduction to some of food and bev's cult classic recipes and genres.This week, we'll cover fluffy, saccharine world of Dessert Salads. From Ambrosia to Watergate, you're sure to find something colorful and sweet, even if it happens to be sharing a table with casseroles and baked potatoes. These decidedly un-salads will delight the kids at your Memorial Day get-together and e...2024-05-1322 minGrim-Grinning GourmetMacaroni and Cheese: Unboxing a LegendDickie the Dandy sticks a feather in his cap and calls it...MACARONI [and cheese]!
Our story will take us through the wheatfields and dairy pastures of history in search of macaroni and cheese's origin story. Whether you enjoy the boxed version or love putting together a casserole of the stuff, you'll no doubt find new inspiration and appreciation for this ever-so-comforting, ooey-gooey culinary masterwork.
You'll meet a plagiarizing legend of domesticity in London, Europe's first celebrity chef of the 14th century, as well as an enterprising, Depression-era salesman from St. Louis.
News d...2024-05-0640 minGrim-Grinning GourmetThe Hidden-est Valley: Ranch DressingIn this Very Special Episode™️, Dickie takes a look at the history and folklore behind America's most favorite salad dressing: RANCH! That's right, and whether you fall in love with its ready-made origins in the Alaskan bush or the pairings that made ranch famous--or perhaps Dickie's borderline erotic gush about it--someone at your table is sure to find something to love!
News du jour is about free wine in Italy this week, like, in case you were, like wondering out loud or whatever.
Does ranch mean something to you? Make sure to tag us on Inst...2024-04-2239 minGrim-Grinning GourmetAbsinthe: Postmodern Pixie**Viewer discretion is advised. The episode material will involve alcoholism and domestic abuse, including spousal homicide and child murder.**
Part Deux of our Absinthe series takes us from the bans at the turn of the century, kicked off by the Absinthe Murders and the domino-like cultural and political momentum that stopped absinthe production almost everywhere. (Almost!)
We'll examine the forces at play, both for and against, and dawdle on some of the disinformation about absinthe's alleged big-bad BFF: thujone. But will it be happily ever after for absinthe after the ban is lifted? And how...2024-04-1431 minGrim-Grinning GourmetAbsinthe: Manic PixieThe Fae-hive awakens and this week, Dickie is holding your hand and complimenting your nails while telling you about absinthe's licorice-laden origins in the Franco-Swiss countryside. In the first episode of this two-part series, we'll hear how absinthe became the darling of both the French counter-culture and military alike, and what it meant for absinthe to arrive on the shores of the UK, the US, and Spain.
Plus, like, what all them herbs in there do. Like herbaceously, from an herbalism agenda standpoint. Because there's...kind of a few of 'em in there.
We've also go...2024-04-0743 minGrim-Grinning GourmetGreased Palms: The Margarine StoryIn this enchanted first episode of The Grim-Grinning Gourmet, Dickie covers the offbeat if economically- and politically-motivated journey of margarine.
From its birth in FRANCE as Chemist Hippolyte Mège-Mouriè's lab-created butter alternative to the legislation and lobbies that shaped its journey overseas in America, we'll talk through some science, snark, and buttery adversaries that made this food...kind of a whole thing?
Remember to join the conversation on Instagram @gggourmetpod and support our PATREON!2024-04-0152 minGrim-Grinning GourmetWho is The Grim-Grinning Gourmet?Have you heard about this? This new podcast called The Grim-Grinning Gourmet? It's this weirdo talking about food history and all sorts of edible tomfoolery. 2024-03-2601 min
Straight From The OffStraight From The Off - David JonesThis episode was actually the PILOT episode for the Podcast!
David Jones is one of my best friends, all round good guy and a fantastic footballer to boot. Mr Reliable in every sense of the word. Davey played for Holy Name, Dickie Lewis's, The Warby, JOB, Bootle, Formby, BRNESC, East Villa, Canada and the list goes on. You could say he has had more clubs than Tiger Woods! Davey is one of the few players to win league titles in various Sunday leagues including Liverpool Business houses Prem, Ormskirk Prem and Crosby Prem.
Davey tells us all about the lads...2020-11-151h 49