Flavorphiles

What is it really like to be a chef?<br><br>This week, Tanner and Jerry get into the reality of chef life, from the long hours and low pay to culinary school, repetition, passion, and why working in restaurants is often more of a lifestyle than a normal job.<br><br>Then we talk about Tony, the Anthony Bourdain film, and ask how accurately it captures Bourdain&rsquo;s life, what it gets right about being a chef, and whether the movie actually works.<br><br>Tanner&rsquo;s fiancée Grace also joins us to answer a different question: what is it like to date a chef? We talk unusual schedules, cooking for someone who cooks professionally, being the guinea pig for questionable food ideas, and Tanner&rsquo;s inability to visit a restaurant without inspecting the plates and glassware.<br><br>Finally, everyone thinks they could run a restaurant until the refrigerator dies, a huge table shows up late, or an important delivery never arrives. Jerry gets thrown into real restaurant disasters to see whether he can survive a night in the hospitality business.<br><br>If you&rsquo;ve ever thought about becoming a chef, dated one, worked in a restaurant, or wondered what actually happens behind the kitchen doors, this episode is for you.<br><br>Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.

For Talk Like a Pirate Day, Tanner and Jerry dig into the surprisingly strange food and drink history of life at sea. We start with what pirates actually ate, why their diet could sometimes give them an advantage over the Navy, and how scurvy became one of the biggest threats aboard ship. That includes James Lind&rsquo;s famous experiment testing cures ranging from cider and vinegar to seawater, citrus, and a truly questionable garlic-and-mustard concoction.<br><br>Then we make a Bumbo and look at what pirates and sailors actually drank. Why was fresh water such a problem? Why did rum become so important? What exactly is grog, and why is it more closely connected to the Royal Navy than pirates? We also get into beer, wine, sugar, spices, and why the best treasure on a captured ship was not always gold.<br><br>Next, Tanner breaks down the major styles of rum, what makes them different, and which bottles work best for Daiquiris, tropical drinks, spirit-forward cocktails, or drinking neat.<br><br>Finally, Jerry gets tested on pirate history. Walking the plank, buried treasure, parrots, eye patches, pirate codes, Jolly Rogers, and all the other things movies have taught us about pirates. Which are real, and which are complete nonsense?<br><br>Pour some rum, avoid the seawater, and find out what pirate life was actually like.<br><br>Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.

Fall is farmers market season, but what does that actually mean when you live somewhere like Dallas?<br><br>This week on Flavorphiles, Tanner and Jerry head into fall with a Harvest Highball made with applejack, an old-school American apple spirit, before turning the market into their own personal cooking competition. In Chopped: Flavorphiles Edition, they each surprise the other with mystery baskets of fall farmers market staples and have to figure out what they would actually make with them.<br><br>Then we talk with the Director of the Dallas Farmers Market about what really happens when the market turns: how farmers prepare for fall, what shoppers misunderstand about seasonal produce, what changes in North Texas agriculture, and how the market gets ready for cooler weather, holiday shopping, and Thanksgiving demand.<br><br>Plus, Tanner breaks down what &ldquo;organic&rdquo; really means, why some of the best produce at a farmers market may not be certified organic, which labels are worth asking about, and which terms are mostly marketing fluff.&nbsp;And finally, we meet the 10 people you always find at the farmers market.<br><br>Watch the full episode now, and stream Flavorphiles on YouTube, Apple Podcasts, Spotify, and iHeart.<br><br><br>Thank you for listening! Join us again every weekend for more food inspired fun. Have questions you want answered, comments to make the show better, do you want to join our growing list of radio stations partners, or just keep in touch? Let us know at Flavorphiles.com.&nbsp;<br><br>Follow on Instagram:<br>Flavorphiles: https://www.instagram.com/flavorphilespod/<br>Tanner: https://www.instagram.com/tagaragar/<br><br>Follow on Tik Tok:<br>https://www.tiktok.com/@flavorphiles<br><br>All episodes produced and owned by Tanner Agar. All rights reserved.