A slightly belated celebration of National Garlic Day (April 19th) has Sous and the Chef a little drunk on the stinking rose.  Garlic-stuffed olives adorn the Chef's martini, garlic infuses the hot sauce on our grilled shrimp, the mashed sweet potatoes are united with heavenly garlic bits, and the bone-in ribeye's marinade is not without a garlicky infusion. 

But will dessert send our heroes over the edge?  Quite possibly.  The horror.  The horror.  Don't be surprised if our next episode is an all-mint spectacular.

Check out the dessert recipe we used here.
**Disclaimer - this recipe may hurt you.  Be warned!

Wanna see? 



Check out the posh silicone brush.  The better to smother the shrimp in garlic and Frank's Red Hot, my dears...



This is not the last grill photo you'll see this spring and summer.  Or winter, dammit.



This ice cream may have hurt us.  We'll report back.  In the meantime, send mints.  Seriously.

Thanks to Mark of the 14850 Dining Podcast and to Dave from Eating Ithaca for calling the comment line.  Much Central New York Love to all y'all. 

Wanna chime in?
Call us: 206-333-0669
Email us: chowcast@yahoo.com
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We do Andouille in this (slightly belated) episode.  Pork Andouille sausage with mushrooms over a sweet potato.  Oh, and garlic. Lots and lots of garlic.

As for what's eating us, we run the gamut from underwhelming restaurant food to the vagaries and intricacies of Top Chef.  Our good friend PC in NJ calls in to share a Culinary Horror of the Week, and the Great Tag Line Controversy continues as we try out a listener suggestion.

The gory photographic evidence:

Someone please tell The Chef that this isn't as ugly as he thinks it is!


Behold, the awesome power of Andouille sausage!


Tremble in fear before The Chef's awesome, picture-perfect knife skills!

Have a Horror?  Have a tag line for us?
Call us: 206-333-0669
Email us: chowcast@yahoo.com
Vote for us at Podcast Alley