Episode 17 – Waiting for Good Dough

We are back to offer some take-out good-times in an episode from a long time a go and a world far far away. We gather to dig our hands in good dough and make pizza one more time. ¿Cómo Se Dice en Italiano ‘She Nailed It!’? Deanne totally PWNS our OONI when she brings a fresh batch of fermented dough. We all tap our Jersey heritage and pop out some serious pies that keep getting better as the temperature rises. It will take more than a cross-eyed-bear to remind us why we ever tried commercial stuff.

We are back to offer some take-out good-times in an episode from a long time a go and a world far far away. We gather to dig our hands in good dough and make pizza one more time. ¿Cómo Se Dice en Italiano ‘She Nailed It!’? Deanne totally PWNS our OONI when she brings a fresh batch of fermented dough. We all tap our Jersey heritage and pop out some serious pies that keep getting better as the temperature rises. It will take more than a cross-eyed-bear to remind us why we ever tried commercial stuff.

Enjoy this one from the vault!

Episode 16 – Deanne Velicky Bakes Us Silly

Our first baker, millennial, and female guest Deanne Velicky proves that not all grain should be used to become beer. She explains how she started baking both savory and sweet goods and learned how to master the mother to make a perfect crusty and toothy sourdough loaf. Montclair has never seen better days with Deanne directing their bakery but we get to sample her solo creation: fresh lemon meringue doughnuts.

Our first baker, millennial, and female guest Deanne Velicky proves that not all grain should be used to become beer. She explains how she started baking both savory and sweet goods and learned how to master the mother to make a perfect crusty and toothy sourdough loaf. Montclair has never seen better days with Deanne directing their bakery but we get to sample her solo creation: fresh lemon meringue doughnuts.

We get lost in the crust and find ourselves enjoying the lightly-sour and moist crumb surrounded by crisp fried and sugar, filled with lemon custard, then topped and torched with soft meringue hats that add a perfect counterpoint. Whether spelled doughnuts, doh-nuts or donuts these are the kind that deserve their own paragraph, and popup at GGBCO 3/1/2020.

The rest of the podcast is probably interesting, but the doughnuts will sell out quick. You don’t want to miss them so we’re cool if you want to listen to the rest of it in your car.

Episode 15 – Repeat Offender Dana Reed from Operation Barbecue Relief

Dana Reed from Operation Barbecue Relief returns on our 15th episode to share his exploits on the competition celebrity charity BBQ circuit. The talk descends into the best way to boucherie and serve a pig, which is usually by making bacon. We inaugurate the new stage at GGBCO and realize when ‘the sum of the parts are greater than the whole’, it means we didn’t put some of the parts back together correctly.

Dana Reed from Operation Barbecue Relief returns on our 15th episode to share his exploits on the competition celebrity charity BBQ circuit. The talk descends into the best way to boucherie and serve a pig, which is usually by making bacon. We inaugurate the new stage at GGBCO and realize when ‘the sum of the parts are greater than the whole’, it means we didn’t put some of the parts back together correctly.

We go full-blown pork when both Matts break out their dream preparations: a quadruple-cut bacon slab butterflied and wrapped around a Dawg, and a buttermilk-brined deep fried Ossabaw pork chop with homemade honeycrisp-cabbage-kraut. Only ham would make this magical animal any better but we have to settle for tummy-settling dark chocolate mousse truffles and toasted coconut stout. We then get excited for the new stage and upcoming events before describing our perfect last meal (no ordering loop holes).

Episode 14 – RJ from Restaurant L

What happens when you shut up and let the women your life take over? Only good things according to our guest RJ, AKA Bruno Bruno. RJ bring us an amazing feast from his Restaurant L in Allendale that includes short rib ravioli, pork shank confit, and fresh pasta with truffles, which we devoured before the cameras could get a clean shot.

What happens when you shut up and let the women your life take over? Only good things according to our guest RJ, AKA Bruno Bruno. RJ bring us an amazing feast from his Restaurant L in Allendale that includes short rib ravioli, pork shank confit, and fresh pasta with truffles, which we devoured before the cameras could get a clean shot.

Ted comes back looking for more bacon and he and RJ reminisce about producing Vampire Vixens From Venus which rattled the neighbor’s daughters and as well as their rhododendrons. We then ask deep ‘would you rather’ questions that reveal the true bromance the Matts have would carry them through a cross-country tighty-whitey road trip.

https://www.restaurantlnj.net

Episode 13 – Ted A. Bohus Eats Our Bacon

BRAAAAAINS… with ketchup or mustard? This gory episode has movie producer, stunt man and writer Ted A. Bohus joining us to give the back story on the golden age of horror movie magic. He brings his storytelling skills to our podcast and describes how gore, stunts and special effects we done before computers or OSHA. We then discuss the best recipe for making fake blood that will look realistic on camera without ruining the carpets.

BRAAAAAINS… with ketchup or mustard? This gory episode has movie producer, stunt man and writer Ted A. Bohus joining us to give the back story on the golden age of horror movie magic. He brings his storytelling skills to our podcast and describes how gore, stunts and special effects we done before computers or OSHA. We then discuss the best recipe for making fake blood that will look realistic on camera without ruining the carpets.

Matt drops the double-cut house-cured bacon which we all agree it’s worth wrestling a bear for. Ted, who actually did wrestle a bear, warns to get the bacon in advance since bears can’t actually be pinned. We then discuss what we would do with a billion dollars with most of us moving to Pig Island to farm fois gras and work on Joel’s IROC-Z.

Episode 12 – Frank Ficarra from Leonardos Deli

Frank Ficarra returns as our first repeat offender as he introduces us to his new restaurant Leonardo’s Italian Deli and Catering which opens daily at 4:30AM in New City, NY. His new classic Italian-style deli follows Columbus across the Mediterranean from Greece to Southern Jersey to remind us of the flavors of our youth.

Frank Ficarra returns as our first repeat offender as he introduces us to his new restaurant Leonardo's Italian Deli and Catering which opens daily at 4:30AM in New City, NY. His new classic Italian-style deli follows Columbus across the Mediterranean from Greece to Southern Jersey to remind us of the flavors of our youth.

Frank brought us his thin sliced melanzana and homemade mozzarella that proves once again he can cook better than your Nonna. We then discuss the history of Sicilian Sephardic migration before getting into the more religious debate over Parmesan versus Pecorino. We then finish our nostalgic trip by sharing our favorite first experiences.

This episode is sorry to:

  • Sicily
  • Parmesan Cheese
  • George Carlin
  • The Sephardim
  • Uncle Guiseppe
  • Epsteins except for Matt or Jeffery
  • Metallica except for Lars

Episode 10 – The Pot Luck Club

What does Swiss headcheese, smoked salmon and onion sliders have in common? Nothing except for the menu of this cozy winter warmer episode. Ryan, Alex and Matt W left work early to avoid the post thanksgiving dump (of snow) that caused 100% havoc.

What does Swiss headcheese, smoked salmon and onion sliders have in common? Nothing except for the menu of this cozy winter warmer episode. Ryan, Alex and Matt W left work early to avoid the post thanksgiving dump (of snow) that caused 100% havoc. 
Matt recounts the trials of smoking 22 turkeys for thanksgiving and his plans to expand his outsourcing GGBCO for more holidays. Alex reminds us that food sensitivities are mostly a fad, and as long as you don’t kill them with a nut allergy its probably OK. Ryan drops us his wisdom with several winning phrases such as: 

      • Socks: the last jewelry men have left.
      • Its obvious what the poop deck is for, Charles.
      • If it smells like feet it’s probably great with honey.
      • You buy what you hit…and telephone poles were already $3500 in the 80s.

The game gets deep when the team has to decide what friend, movie, food and drink they would choose on a desert island. While Point Break and Fish Sauce were obvious winners, Keanu and Busey were usurped by Swayze (RIP Bodhi). That was enough and everyone passed out from meat sweats for the rest of the meal. 

Episode 9 – What are you Chicken? – The Real Brimstone and Zambo

Brimstone and Zambo from Grindhouse Radio find out how chicken we are in a hot wing eating and fried chicken cooking showdown.

Brimstone and Zambo from Grindhouse Radio find out how chicken we are in a hot wing eating and fried chicken cooking showdown. Matt W destroys the competition in the quantity challenge while Phil drops in to show us all how to handle the heat. We prove we are all a bunch of yankees as indicated by the water and latex gloves.

We then take our listener down memory lane for the Salivation Radio origin story that could have made Stan Lee blush. Everyone dreams of their best movie role with ‘dead guy’ the obvious favorite. It gets deep, long, and a bit slurry before Anette rescues us from wardering the streets of Boston and Salem.

Matt E and Alex return from the kitchen with fried buttermilk chicken. The vote is revealed in the podcast (Matt W wins), but the consensus is that the two recipes should be combined into the perfect crunchy, juicy, and spicy bite. We have time to honor the slotted wooden spoon for its very useful slots, and to shun the evil tiny peeler that always messes up an orange. Wait… who peels an orange?

Episode 8 – Chris Roach – Nellie’s Place

Chris Roach brings his world famous Pizza and Elkin Wings over for a short history on his thin crust heritage. We remind everyone that wearing a helmet is optional for pickle-ball, but cioppino should never be eaten while wearing a white suit, whether its after labor day or not.

Chris Roach brings his world famous Pizza and Elkin Wings over for a short history on his thin crust heritage. We remind everyone that wearing a helmet is optional for pickle-ball, but cioppino should never be eaten while wearing a white suit, whether its after labor day or not.

Chris describes the origin of the Elkin Wing and we take wild guesses at its secret recipe. With our interrogation thwarted we then praised the glorious but often underrated butter knife. Cheese graters are declared as not nearly as useful or dangerous as meat slicers, and cant produce a good bloody roast beef sandwich neither.

Be sure to visit Nellie's Place at 9 Franklin Turnpike in Waldwick, NJ and online at https://nelliesplacenj.com

Episode 7- Matt Deaton The Fire King of Virginia

Matt Deaton stops by from Fredericksburg Virginia to school us on the primal nature and community comfort of a good fire. 

 

We discuss how pellet grills are not really grills, or real wood, but can still make a nice chicken breast. Mr. Deaton then dives into secrets for flaky biscuits and savory brown gravy, before honoring his favorite utensil: the kitchamajig.

 

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