This is my first segment for Off-Ramp, a show broadcast on NPR here in Southern California.

I'm paying for the bandwidth, even if we're not doing Gastro right now. Gastro is being reworked, most likely to video. In the meantime, enjoy this vulgar skit which has nothing to do with food. Just me messing around.

Freeform is a kind way of saying lazy and disorganized. But in Gastroland it really is a way for us to not be confined within the normal framework we cage ourselves.

We are usually disallowed from straying far from our subject matter, and this has made us restless and punchy, so we decided to throw away the rulebook and discuss what comes off the top of our head.

Seriously? I can say this is a departure from our normal style with a straight face? No, I'm cracking up as I write this.

Food and Sex. You thought we hadn't noticed. We talk about food for a half hour, then abruptly segue into a discussion of the adult video industry with a friend of ours who runs Damaged Pictures.

Porn has a lot to do with food, if you think about it, but that's about all I can scrounge up to justify the non sequitor segment.

If you are offended by graphic sexual talk, and the business of adult films, skip the last half hour!

 

Otherwise, Keep Eating!

 

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Emerging from the depths of grease and meaningless paperwork, witness the rebirth of Gastrologica Mark II.

We also hollow out and stuff fruits and guzzle wine.

...and we discuss our time off!

[slurring courtesy of Poppy Wine]

 

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In a world where death is not the end...

In a time when resurrection is celebrated, and a new dominion reigns over the world.

There stand two men, against the raging tide of media obscurity.

Steve Wasser and Dan Cincis, rising from the ashes, to their their thrones behind the mics of Gastrologica.

This week, we talk about Passover, Easter and all our other non-food related crap.

Next week's episode: what we've been doing the last three months and spring vegetables & fruits.

 

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I had a little dreidel, I made it out of clay
and when the dreidel's ready I'll have another drink.

 

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Say hi to Rob, Gastrologica's newest alcoholic! Finally, someone who has to get edited more than I do! Rob, Dan and I talk about our favorite ways to prepare turkey and general Thanksgiving banter. And the tangents. The famous Gastro tangents.

 

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Steve. Dan. Rob. Soup.

 

 

Tequila.

 

Single mAlt.

 

 

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Remember us? The Guys From Gastro? We're back in our new condensed format...literally. I've lost 20 pounds and the shows are a half hour now. This week, (month....year..?) we talk about mushroom varieties for about 10% of the show. The rest is filler material. Hey, we're just getting back up to speed, give us a break!
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Adhering to our new lazy schedule, we come back with a vengence, and more apple facts that you can count sheep to. This is our first part of a two part show on Fall Foods encompasing comfort food.

 

 

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Today we cook up some pork loin with mushroom cream sauce, broccolini and Boursin infused mashed potatoes. And when I say "we" I mean Dan and Rob. I was just in the way. We have a ball bantering, eating and drinking, so join the party!

 

 

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The world revolves around beer, and thus we are a part of this world. Anheuser Busch invited me, Steve, to a cheese and beer pairing and I eagerly accepted. Dan was left out in the cold. Therefore, I do most of the talking. He does most of the drinking. We still yet stitch together a cohesive show, ready for your consumption. Over a game of quarters!

 

 

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Have you been jonsing for Gastro? We're back! Well, Dan is back from Hawaii, and all moved in. Mostly. So...well, what did you expect? An epiphany? Nah, we're the same old Gastro Guys, jawing about vacation and our hideous schedules. Fresh fish. Succulent tropical fruits. Not a drop of alcohol.

Hey all, this is just a quick promo announcing our going independent! This is just a quick update that Gastrologica is going uncensored and extra-funny. You'll still get our half-baked commentary and loose compendium of food and cooking information, but now you'll be getting it directly from our feed. Find us on iTunes, or get us at digriz60.libsyn.com. We're working on our new show, and it should drop Sunday 9/10 or Monday.

Remember,

Keep Eating!

Because of our hectic schedules, we were unable to produce a show this week. However, we dug way back into our archives from March, to give you our Scotch whiskey review and other bits of crude humor. Tune in next week for a sparkling brand new show.

Well, hey there, my man, thanks for joining us before Dan flies off to Hawaii. We cover hot dogs, the culture of Stadium food and salivate over our British dinner.

No better way to butter up a date than a spiffy girl drink, and that's what we give you. No better way to butter up something than with a compound butter, and no better way to blow up something than with dry ice and an empty two litre bottle of coke. Stay tuned and find out!

We wizz through some cold soup recipes, since the rest of the country is still in the ruthless grip of a heatwave. We meander around and finally end up on the topic of fish and chips, not a bad summertime snack and great for the heart! As if the story wasn't played out enough, we make fun of Mel Gibson, but remember, we recorded it right after he was popped.

Short and sweet: Cold Food, Maximum BLT, listener email. Steve's movin' yo, no time for long winded descriptions.

Two free meals, two objective reviews. Seriously. Dan headed out to Saddle Peak Lodge and shares his experience: a free meal traded for a round of golf. Steve went over to West, the new Italian steakhouse atop The Angeleno hotel, as a guest of the restaurant, his meal was also free. Can two men review free meals objectively without driving each other crazy?

Pull up a drink and get spactacular, this is the Tiki Time Polynesian Party! We go over Kalua Pork, Tiki Drinks, all your favorite South Pacific fare. We even throw in a single malt to throw you off. So, get on your grass skirts and coconut bras, and join us for this week's Gastrologica.

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Vive la France! Well, sort of. The Italians did enough damage to them in the World Cup, so we don't lay into them too much. We celebrate Bastille day the only way Gastrologica could. Recipes, chili, abuse, and soft shooting anti squirrel pellets are all on the menu.

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Jennifer and Brad. Brad and Angelina. Brad and Tom. Spicy Food and Beer. They all go together, and you couldn't picture them any other way. This episode Steve and Dan talk about the different aspects of spicy food, and the perfect refreshing follow up to quench the burn: Beer. We drink enough of it, why not talk about it?

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Steve and Dan wimp out and go lite! Man, are we embarrassed, but it is real hot in LA, and now is the totally appropriate time to talk about gazpacho and salads. We redeem ourselves by talking about chili and announce the winner of the chili cookoff.

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Hey, mon! Dis is de discussion of Steve's trip ta Jamaica. We cook anytin' from land crab ta smoked Marlin, mon. Let da Gastro Guys take ya on de culinary journey 'round da island, and up in da trees. Talkin' 'bout mango, papaya, jerk chicken and all da other good stuff, mon.

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Carelessly thrown together before Steve's trip out of the country, Dan and Steve wonder what is up with LA's culinary image. With a ton of great restaurants and innovative chefs, Los Angeles is still the overlooked middle child of the culinary world. They also take another daft attempt at On The Side, something which is truly distateful to Chef Dan, but Consumer Steve has a different perspective.

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Gastrologica: Father's Day!

I'm a dad, and I just want a steak and be left alone. Best Father's Day I can think of. Cook, tinker, burn stuff. A day you can pretend to be young again, before the chaos of kids burnt your hair to a bleached out grey. BBQ and the mystery of Veganism is pondered and debated. True to the Gastrologica SOP, we throw out a topic we never get around to discussing: On The Side.

Why Father's Day so early? Vacation, fool. There will be an episode next week, but we had to get this in the can.

This is also the auspicious release of Playing With Fire. For those of you who don't read Maxim, Playing With Fire is the new, uncensored version of this podcast. It is raw, uncut, vulgar, and hilarious. You have been warned.

You can find it under the Comedy category of iTunes, or playingwithfire.libsyn.com.

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The desperate folly of recording outside exceeded even tolerable limits. Welcome to Los Angeles, where million dollar homes are in direct flight paths, and birds chirp a cacophony of wailing dirges. Amid the rancor, Steve and Dan punch out a cohesive dissertation on plating, symmetry and helicopters lookin for a murder. And, there is a tense moment where Dan reaveals a Bell jet screaming overhead so nothing is heard but calculated diversion.

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Please go to Gastrologica.com and click on the paypal link. Steve ate the French Laundry, and had to take out a second mortgage on his house. Was it worth it? Tune in and find out! This week Dan and Steve talk about the beauty and artistry of their respective fine dining experiences. Dan spent an enlightened evening at Hillcrest country club in Los Angeles, sampling some fascinating creations prepared by guest chefs. His meal was free, lucky bastard. From lamb bologna to foie gras stuffed squash blossom, take your tastebuds for a vicarious roller coaster ride.

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We ask you, who needs good audio quality when you have great food on the stovetop? Everyone, sorry for the ambient noise in this, the cioppino episode, but the water running in the first segment couldn't douse the comedy of the piece. We'll let you decide. This week we are cooking cioppino right before your very ears. So grab a big wooden spoon and a wedge of sourdough, and enjoy this week's noisy episode of Gastro.

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Kunichiwa! If you want the excrutiating details of sushi rice, Gastro has your textbook. Do you want fresh talk of raw fish? This your lucky good time. If the answer to any of the above interrogatives results in hy, this is the era for you to hear with your ear Steve and Dan. Consummate your experience by injesting a large Sapporo and singing as on key as the limitations of your ability.

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Grab a cross-body bullet vest, and buckle on your six-shooters. You won't need no stinkin' badges, just a healthy appetite and a jug of tequila. We're saddling up the horses and heading South of the Border for a full-tilt celebration of Cinco de Mayo. Did you know this battle pitted the Mexicans and Americans against the French and Spanish? Yet another cause for celebration! We reduced them boudin noir. We gallop from Oaxaca to Michoacan, Baja California to the Yucatan Peninsula.

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steve n dan cook. steve n dan talk about things and burp :O they are funny and to prove it they talk about comfort food ha. steve drinks too much and hits the mike %P they also talk about college food which sounds good but mostly is funny ha. if a souflee falls and noone is around to hear it did it really fall. because it still looks like a cheesy crater or a quiche puck.

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Tune in this Wednesday afternoon for a very special After School Gastrologica. Steve and Dan must confront their growing obsession with food talk and rustic Rigatoni. Tony Danza guest stars as a conflicted Dan, explaining to Steve what a mandoline is, and why it was hidden in the trunk of the car. To heighten the conflict, a line is drawn between Easter and Passover, and a copasetic compromise will have to be negotiated.

Jason Alexander portrays tormented Steve, who deftly retraces his heritage with Robyn, journeying down the enlightened path of Passover dishes. Steve realizes how odd it is to talk about Steve in the third person, even though Steve is writing this.

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Steve and Dan steer their way into your cerebral cortex with a hardcore, teeth rattling rant on dish scrubbers, then jam into fifth gear with a topic that pairs organically with a driving metaphor: a comparison of Johnnie Walker Green label and Laphroaig Scotch whiskeys. Finally, we yank the emergency break and pull a 180, revealing a discussion of country club Easter buffets and non-kosher Passover food in the dissipating cloud of burnt tire.

Stunt chefs in a closed kitchen. Try this at home at your own risk.

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Now with new accu-food. We explore brines and marinades, a gloves-off slamfest of Rachel Ray and the magic tingle of food processors. Mystery sound of the week and a desperate attempt to make sense of it all.

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So what else could we talk about? Gastrologica meanders through Passover for Assimilated Jews, choosing the right peeler, why delivery food is tiring and repetitive and mystery sound of the week. This is the definitive exprience for the seasoned gourmand, and a shocking disappointment for an audience looking for decorum and grace.

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Gastrologica...gastrolo...gast...This is the erudite, slamtastic e-Episode #8. Chef Dan and I are nursing our single malt hangover as we glide effortlessly through seafood gumbo, flying off the handle about Whole Foods and announcing the exciting new allegiance with the Culinary Podcast Network.

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Madainn mhath! This week ere we be slingin' Scottish Single Malt Wiskeys. A few sips o' Lagavulin an' Glenmorganie and the head buttin' ensues. Steve an' Chef Dan stagger 'round the mike and sputter out eh few ruminations on these kingly spirits. Listener e-mail and the promise of Mardi Gras confections that never come to fruition. Next episode, the introduction of the tangent-o-meter, to see how much we can get off topic in one episode.

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Woah there folks! It's the fantastical nebbish Steve and the soft, easygoing demeanor of Chef Dan kicking it in your ear. This week we throw at you how steel your knife (not rip off, but sharpen), my review of Joel Robuchon's The Mansion, and a quick rant about how difficult it is getting a reservation at The French Laundry! "Impossible" sums it up nicely.

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Welcome to Gastrologica Show #5! We are celebrating Black History Month with a history of Soul Food. Chef Dan and Steve duel over knives. Steve buys a mic so sensitive, you can hear the microwave go off in the background. Pull up a drink and get spectacular!

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Gastrologica Episode 4: Steve and Dan discuss the importance of salt! As if that wasn't riveting enough, we fling the discussion right into stocks and sauces, and finally round it off with a beginning discussion of specialty stores, which quickly degenerates into salivating over foie gras...doesn't everything.

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Gastrologica Show #3: Steve and Chef Dan debate Drink of the Week, Chipotle Chicken Wings, Heart Attack Tempura. Tecate. Stoley's Elite. Tune in and get the Superbowl lowdown.
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Gastrologica Show #2: Apricot simmered chicken and Gravlax! A brief yet inticing preview of the new format of the show...and we're already new!
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This is the pilot launch of Gastrologica, the podcast for Gastrologica.com. Today's show covers my introduction, who is Steve Wasser. Rants about food elitism and tea smoked chicken for the Chinese New Year. <a href="http://www.podshow.com/"> Podshow PDN </a> {podshow-cced302313bbd594bdaf133a21bae46f}