The Food For ThoughtCast: Call Me Chef

Quail, quail, quail look who it is! Welcome back listener! No bird, or pun, is too small or unimportant for today's episode. We are joined by Chef Stephen Gonzalez as he and I take a look at game birds, how to cook them, and how we like them. Prepare to be pheasantly surprised. Thank you for listening to Episode 32 of The Food For ThoughtCast. 

Holy ( literally) Hippos and Hashbowns! On Episode 31 of The Food For ThoughtCast we're talking to Sandra Daniels- owner of Hippos and Hashbrowns in Casa View, right here in East Dallas. This is a lovely chat and a little look into the bakery and how it runs, but more importantly, a really great "getting to know you" session with Sandra herself. Get over to the shop to grab the crisps, granola, an...

Where it came from. Where it's going.  And all the toppings in-between.......two buns.    In honor of the recent celebration of National Cheeseburger Day on September 18th, I bring you a look at hamburgers and cheeseburgers both near and far.    Enjoy!

Today's episode of The Food For ThoughtCast brought to you by.......The Main Street Electrical Podcast! Jenn and Dave had me on their podcast this week, and I'm using it as my own because.......I can! I kid. But seriously, we had a great time chatting about all the amazing food I ate in Disney World on my vacation last week. It was delicious! From shrimp and grits to curry to pork chops and everyt...

Pizza, part 2. Today we're deep diving into Deep Dish Pizza- the Chicago kind, and a variety and myriad of other loosely related but completely off-topic subjects in our signature style. Did I say "we"? That's right-- everybody's favorite Good Cooker Stephen Gonzalez is in the virtual studio today for Episode 29 of The Food For ThoughtCast! Available wherever you get your podcasts. Don't forget to...

It's just desserts. Or desserts. No sand here. This is a mind-blowing, jam-packed half hour of Is It or Is It Not Pie? and Why? Episode 28 of The Food For ThoughtCast urges you to stop calling fruit a dessert, for the love of Pete guys, just stop doing it. Thanks so much for listening! Feast your ears on this and all of our other episodes on Google Podcasts, Apple Podcasts, and Spotify or listen d...

Why is it spicy? We've talked about the four, sometimes five main tastes and all the flavors but what about spicy?  Should you keep the seeds in or remove them when using peppers? What is the best thing to eat to get relief? How does food get that awesome heat? The answer is  capsaicin . Thanks so much for listening to Episode 27 of The Food For ThoughtCast where I talk about this and a whole lot...

What are the most common food allergies? Which foods contain them and how are they labeled? What can I use in a recipe instead of eggs, for instance? Why does my concealer have peanut oil in it? All this and more on Episode 26 of The Food For ThoughtCast! Thanks for listening.   Find us on Google, Spotify, and Apple Podcasts. 

It's an explosion of flavor on episode 25 of The Food For ThoughtCast. It's part dos of a two-fer as we continue talking today about tastes and flavors. How do you use tastes to build flavors? How do you decide what goes together? Find that sweet spot. or sour. or bitter.  You get the idea. Or you'll get the idea after today's show! Let those creative juices (ew) flow. and start seeing ingredients...

It's a Bitter Sweet Salty Sour Symphony as we travel to unincorporated Flavor County. This week, thanks for joining me for Episode 24 of The Food For ThoughtCast where it's all about taste and flavor. What makes certain foods taste sour? How can you fix a dish that is too salty? What exactly is umami? Find out on today's episode. Available wherever finer podcasts are served.  Podcast logo by:  fab...

D.C., Naples, Chicago, Denver, New Haven.......... Where does your favorite pizza come from and what makes it special? Chef Stephen Gonzalez graces us with his presence once again as we take our first, and by no means last, look at pizza. We start out this pizza journey by going from region to region. It is highly intellectual banter that asks the difficult and hard-hitting questions like "does av...

Thanks so much for listening to the Food For Thoughtcast! Join in for Episode 22! Today's episode is all about thoughtfully engaging with your local food supply. We are talking to Erin Baumgartner, the CEO and cofounder of Family Dinner in Eastern New England. She is passionate, charming, and wicked smart. This was a delight. Share Family Dinner on your socials, and get out there and support your...

Why do foods give us comfort the way that they do? What are our listener favorites? What are our favorites? Does everything qualify as comfort food? We say, yes! Chef Stephen joins us to talk about the most delicious foods we turn to for a little comfort.  Grab your most snuggly blanket, some cozy slippers, turn on your favorie food podcast (it's this one, obviously), and dig in to your favorite c...

As American as apple pie?  Or not. And also: why?  Join in for Episode 20 of The Food For ThoughtCast:  Burgers and Dogs. It's a little journey into how foods became "patriotic" and why we eat what we do at July 4th cookouts. Recorded on Independence Day: enjoy this food for thought straight my kitchen to your brain. May your lemonade be spiked and your sparklers be a safe distance from faces ever...

Is it breakfast ? Is it lunch? Will it Brunch? Why is Brunch?! We think , therefore we pancake.  The most random at times but also consistently delicious conversation ever in part 2 of the Breakfast episode. Hear it for yourself: Brunch, The Breakfastential Crisis featuring Chef Stephen. Get episode 19 now wherever podcasts are served.  Podcast logo by:  fabstheartist Podcast music by:  Nela Ruiz...

Breakfast– the greatest marketing campaign ever invented that you didn't even know you needed! What does breakfast look like around the world? How did it become the most important meal of the day? Is that actually true? Can anything be breakfast? What about BFD? Big freaking deal? Yep!! Breakfast for dinner, that is.  (I will not yield this title to "brinner", not on this podcast, and not ever!) ...

This week's episode is a recap of all the things I ate on my recent cruise aboard the Carnival Breeze. Have you ever been on a cruise or been curious about the food? Get a taste of what's available on the high seas- then make sure you rate, review, subscribe-- and share this podcast with a friend! Podcast logo by:  fabstheartist Podcast music by:  Nela Ruiz Podcast voiceover by:  Nicole Carino Lin...

Part 2 of the episode about terms-- cooking terms , that is! What is the difference between scald, simmer, steam, and boil? You'll learn on today's episode.  Nobody wants to eat the poop chute from a shrimp, you heard it here first.  Podcast logo by:  fabstheartist Podcast music by:  Nela Ruiz Podcast voiceover by:  Nicole Carino Links to these fabulous creators can also be found at www.foodfortho...

What do all those words on menus mean? Why are they important? Do YOU think about it each time you read through fanciful descriptions, cooking terms, and popular buzzwords? Do you want a paragraph to describe each dish or are you more of a minimalist who just needs a few words? We're talking about all that and more on today's episode, it's part 1 of 2! Join in. Podcast logo by:  fabstheartist Podc...

Today we are joined by Chefs Stephen Gonzalez and Ernie Estrada as we talk about first jobs, learning to cook, and San Antonio as its own food mecca.  Podcast logo by:  fabstheartist Podcast music by:  Nela Ruiz Podcast voiceover by:  Nicole Carino Links to these fabulous creators can also be found at www.foodforthoughtcast.com

The steaks are really high and it's not just inflation. Dig in as we discuss which cuts , what way, and why. Did you know that if they made steak from humans a top sirloin steak would come from that fleshy part between your shoulder blade and your neck?! Unfortunately, now you do and you can't unread that! Come and get this episode.  Podcast logo by: fabstheartist Podcast music by: Nela Ruiz Podca...

Today we are talking to David Page, the creator of Diners, Drive-Ins, and Dives. He is a two- time Emmy winner, author, radio host, and most importantly: a definite food fan! In a conversation that goes from Philadelphia roast pork to Haggis to crickets and back again, we have an excellent time talking about food as art, how we approach food as a society, and the beauty and wonder of food as story...

Today we are talking to John Sexton. He is a fellow chef and in the business on the distribution side.  This is the ultimate "fly on the wall" moment between two chefs just talking shop and passion. From the moment I met John, it felt like I had known him forever. We talk about the future of AI in the food industry, the important connection between every person and where their food comes from, and...

Today on The Food For ThoughtCast we are joined by Ray Chmielecki, the host of Spoon Mob! We talk about James Beard Awards, the Columbus food scene, culinary education, celebrity podcasts, and everything around and in between. Get it while it's hot! Podcast logo by:  fabstheartist Podcast music by:  Nela Ruiz Podcast voiceover by:  Nicole Carino

Chef Stephen Gonzalez is back to recap his trip to St. Louis and Kansas City and he takes us on a culinary adventure, a food tour, if you will. We ponder all the different kinds of regional barbecue. BBQ is definitely a noun and not a verb. We said what we said. Bring on the mutton.  Podcast logo by:  fabstheartist Podcast music by:  Nela Ruiz Podcast voiceover by:  Nicole Carino