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On tonight’s episode we rag on Guy Fieri and the Food Network. We read some fan mail and some hate mail. And then, Sam makes the most killer looking scallops ever. Seriously, I’m going to go make this dish over the weekend.

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Seriously, Haggis? What the heck. I’d rather eat dog food than try that again. If you want to watch Sam and I down some nasty stuff, tune in. No wait, sorry, that’s not a good advertisement. Tune in because Sam talks with Art Bovino from The Daily Meal, a food blog from New York City. We talk the progression of food trucks there and what that might have in store for San Diego’s booming food truck scene here. Also, Sam cooks up a delicious fridge fried rice (yup, a tasty dish from your leftovers from the fridge) in an elongated cooking segment.

Thanks for watching and tune in again on Monday for another show.

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Some stuff went technically sideways tonight, but that’s the beauty of live…you just go with it. And in the end, it was another great show – especially the Pastrami Wrap (which btw ares so damn good we hope they’ll become a tradition in your own homes. Pastrami Wrap Recipe
Thanks for being here…

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This Monday was a fun one. Max some how contracted a double case of conjunctivitis (Pink Eye) over the weekend and couldn’t join us in person. He did Skype in to say hi as did a couple of fans. Also, Sean and I switch places and work out some small technical difficulties in our new roles.

As promised, Sam announces the winner for the caption contest and ends the show by making a killer veggie fajita. Yup, that’s right, no meat, but don’t worry they’re just as delicious. Make them, try it, even your meat-a-tarian friends will like it.

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Livecasters, what a crazy fun evening. I’ll keep this short because it’s just another one of our Friday (your Thursday) nights where we have a blast together. Sam starts by making a TnT cocktail but it’s tequila and tonic instead. Pretty sweet huh?

The rest of the episode we get to talk about why we love to do this livecast so much. The control is all ours and yours. No networks to tell us how to run the show, no notes, no edits, just live entertaining food talk. We’re glad you’re on board and you livecast fans are the best. Tonight, before it is all said and done, Sam makes an epic shrimp po’boy. It was so freaking delicious I can hardly come up with anymore adjectives beyond ‘epic’ to describe it.