In The Weeds with Ben Randall

Look, we thought that between pie & cake, cake would be easier to define. We were so wrong.

In this episode, we sit down with pastry chef Kelly & she schools me on all of the nuances of cake making and decorating that I should have remembered from culinary school. Ft. @kellydull & @cakewrecks

In which we attempt to answer the question which has plagued humanity since time immemorial: What exactly is the definition of pie? Also, what the fuck, Paula Deen?

Oh, man.  Tonight we're joined by Andy McElfresh of Edumacation fame (as well as numerous other accolades) to wrap up our Soylent experiment.  Andy smears nutrition science facts all over the podcast tonight, and we speculate about astronaut bathroom arrangements.

Yo, in this episode we discuss the differences between off-brand 5 Hour Energies, alternate flavors for legit 5 Hour Energy, time travel and my ongoing experiment with Soylent.

Tonight we discuss notable Chicago restaurant closings, the future of the restaurant industry and we get our first update from the Great Soylent Experiment.

It's a new year, and so it's time to do a thing.  I'm going on an all-Soylent diet for the next two weeks!  We discuss the history of meal replacements, as well as their appearances in sci-fi.

Tonight, we discuss undocumented robots smashing strawberries, naked waitresses & why you shouldn't saute naked. http://www.mindbodygreen.com/0-25412/a-naked-restaurant-is-opening-in-london-theres-a-45-000-person-wait-list.html?utm_source=quickanddirtytips.com&utm_medium=referral&utm_campaign=pubexchange_module https://www.youtube.com/watch?v=49ht-GHpm5U&feature=youtu.be

This week we discuss what makes a good first date restaurant, and due to recording technical details, it sounds like I'm interviewing Steve's Force Ghost.  Please be aware, we DID NOT record this episode on a ouija board.

What do Presidents and Wannabe Presidents eat?  What does this tell us about them?  And what is Jimmy Carter's backup band called? We cover ALL of this in tonight's white-housed and red-eyed episode!

I know it's almost Halloween, but I want you to NOT be afraid.  Trust me, it's gonna be ok.

Today we sit down with Dave Gebhardt of Rogue Philanthropy (roguephilanthropy.org) to trade industry stories, ponder the future of fine dining and discuss how to make a charity-driven restaurant work.

You walk in the front door of a restaurant & what do you see?  Not the seething stockpot of hatred.  Oh, but it's there.

Hosting a big holiday dinner this year?  Scared yet?

What's REALLY in your food?

With a little forethought, you're gonna be alright.  And so will your turkey.

What do superheroes eat?  You know you've always wondered!

Good evening and welcome to "What Would You Do When Faced With An Active Shooter?" and other tales from the seemingly completely unprepared world of restaurants.

Man, do I have bad news for you.

Get the equipment you need to make the food that you want.

Look, I've worked in a lot of places. Like a lot. Tonight we just peck at the surface of the giant list of folks that I owe apologies to. If we truly are products of our mistakes, then there are some people out there who are partially products of MY mistakes.

We're launching a series of mini-episodes, each one dedicated to a single technique or kitchen skill set.  Tonight, WE GRILL!

...or listen to the SIP podcast and this'll make a lot more sense.  Listen to their episode 157: Shift Drinks, THEN listen to this, my response to that one.  Spoilers, my audio quality's not great because I recorded in my basement.

In the past we've told you what you SHOULD have in your kitchen, tonight we tell you what you should NOT have there.  From ridiculous to dangerous to insulting, we review 'convenience' gadgets which should pretty much be outlawed.

Tonight I invade the home of Josh Ladd from www.feralcuisine.com !  We talk everything from BBQ to fitness to steampunk.  And yes, we fix American's cuisine dilemma. It's that simple.