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Eat & Drink

117 EpisodesProduced by Marco Timpano & Ali HassanWebsite

Comedians Ali Hassan & Marco Timpano talk about food and drink!insta: podcasteatdrinktwitter: podcasteatdrinkemail: podcasteatdrink@gmail.com See acast.com/privacy for privacy and opt-out information.

43:45

37. The Rickshaw & Squash Soup

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: Rickshaw & Squash Soup.


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


Ali & Marco talk about:


Rickshaw:

This goes so well with Thai food but great with friends on a patio, especially if you like a little citrus zing to your drink.

  • Throw some ice into your shaker.
  • 2 oz of Gin.
  • 1 oz Basil Simple Syrup.
  • 1 oz Lime Juice.
  • Shake it till your arm is sore.
  • Pour it into an old fashion type glass
  • Garnish with sliced cucumber.

Enjoy this drink and enjoy your Thai food.


Fall Squash Soup:

Fall into Fall with this soup. FALL in love with this soup. FALL head over heels backwards into this sou—LOOK, just take whatever Fall metaphor you like most and apply it to this soup okay. It is rustic, it is flavourful and it is so damned nourishing!


Ingredients:

  • 2-3 tbsp olive oil
  • 1 medium sized squash: butternut, acorn or honey nut (in which case you’d need 2), peeled and cut into chunks
  • 1 cup chopped or crumbled cooked sausage (I used a gluten-free, nitrite-free wild boar sausage)
  • 2 cups of chopped kale or spinach leaves
  • 1/2 large red onion, diced
  • 4-5 garlic cloves, minced finely
  • 1 knob of fresh ginger, minced finely
  • 1/4 tsp Chili flakes
  • 1 tsp fresh thyme
  • 1 tsp salt
  • 5 cups of chicken stock (mine is homemade, with organic chicken bones but you do you bruh)
  • Optional: chopped cabbage, diced red pepper, broccoli, green onion, pumpkin seeds



  1. Set a heavy bottomed pot over medium heat for a few mins. Add olive oil and coat the base of the pot. Add onions and garlic and sauté until onions are translucent (not browned).
  2. Add ginger, thyme, Chili flakes, and salt and fry for another minute, before adding cubes of squash and sausage.
  3. Fry this mixture for 3-5 min, then add the chicken stock. Let simmer until squash just starts to soften
  4. Add greens, cabbage and red pepper. Cook for another 2-3 min. Add salt to taste.
  5. Serve, eat and feel at one with the Lord.



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