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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