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From tampons to tinctures

A controversial cocktail with Josh Lindley from Bartender Atlas, looking beyond bitterness, taste and ageing, and damiana tincture in #curiouskitchen

Josh Lindley is the co-founder of Bartender Atlas and has spent his career making drinks. We asked him what he thought of an explosively controversial “tampon cocktail”. Can go too far?

Bitterness. No, not the emotional kind! Joshna has been playing with bitterness in her kitchen and walks Mirella through her findings. As it turns out, there’s some solid wisdom that connects bitter flavours to the absorption of nutrients, the digestion of food, and the health of your gut.

Then, Mirella and Joshna get digging into the sad reality of how taste changes as we age. It’s not pretty… but maybe there’s an upside!

Finally in #curiouskitchen, Josh Lindley brings us a damiana tincture made by Dani Tatarin’s Las Animas Botica.

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All the mouthfeels

What happened to texture, Craft beer as convenience, “is food art?”, and foods seek love in #blindbeerdate

On this episode of Hot Plate we think about texture and mouthfeel of food and drink. More and more this is a secondary consideration to the industry and it’s a huge problem. We talk about food and drink where the mouthfeel just isn’t right, and what could solve the problem.

Next, this article discusses a curious effect breweries- industrial buildings – have on residential property values. Whereas we might not want any old factory in our back yards, counterintuitively a brewery acts as an amenity for a neighborhood.

Then, we don’t name names – but there is an article floating around about food as art. In it the author allows art to completely overtake the purpose of food: nourishment. It was hard to contain our frustration long enough to record this segment… but we did learn about influential Indian Chef Gaggan Anand. Enjoy!

Finally, we have a #blindbeerdate: Mirella brings a random beer and a Joshna brings a random food to pair. We see what complements, what clashes, and, if we’re lucky, discover something truly delightful!

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People who eat without pants

The dynamics of food delivery with Earlscourt BBQ‘s Jason Rees, cultural appropriation in restaurants, a case for mignardises, and #curiouskitchen

On this episode of Hot Plate we get riled up with Jason Rees, competitive BBQer and owner of the very tasty Earlscourt BBQ in Toronto. He pulls back the curtain on food delivery services. For restauranteurs, what has the explosion of these services meant? What are the hidden benefits and drawbacks of this innovation and disruption? And is there really a difference between the people who eat at home and the people who go to a restaurant in person?

Then, Mirella and Joshna react to recent cultural appropriation debates in the restaurant business:  Gordon Ramsay’s company is in the news defending his new London restaurant. Is he right or wrong to call is “authentic asian”? Where and how do we draw the line on what is appropriation and what is not?

Finally Joshna puts on her hospitality hat to make a compelling case for mignardises, only to find Mirella turning her nose up at free post-desserts desserts! But all is mended with a drink in a special follow-up #curiouskitchen, where we test vodka made with milk permeate: Vodkow from Dairy Distillery.

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