- 14
- Episodes
- 3
- Ratings
- 2024
- First episode
About Grim-Grinning Gourmet
To those who frequently hear the words, "Don't put that in your mouth! You don't know where it's been!" there is now a podcast for you. Empowering you with the knowledge behind food's greatest facts, faces, and folklores, Dickie Davey takes listeners on some shadowy voyages to invigorate your highest culinary curiosity. Did we mention how funny he thinks he is? Well, at least he's trying.
- Publisher
- Dickie Davey
- Category
- arts · comedy · history
- Language
- en
- Explicit
- Yes
- First episode
- 26 Mar 2024
- Latest episode
- 22 Jul 2024
Latest episodes
14 episodes in the feed.
22 Jul 2024
The Refrigerator: Running Cool
When everything outside feels like an oven, maybe it's just a matter of changing our perspective, right? This week, Dickie takes on the story behind the things that hiss, gurgle, and drop mad ice: REFRIGERATORS! Listen to Your Favorite Himbo™️ talk through scientists, preservation methods, and technological developments that made the fridge what it is today. He's got an okay command on the cultural commentary, but yeah, you can definitely plan on him fumbling through refrigeration physics. (His dad's an engineer--no need to pile on too much extra embarrassment) Joey Chestnut's story continues, too. He went to Texas. It was a whole thing for sure. So who's ready for full-frontal frigeration? You are, dear listener. Stop pretending like you aren't. Hit us up at gggourmetpod@gmail.com (mailto:gggourmetpod@gmail.com) or on Instagram @gggourmetpod. Our MERCH site (https://www.bonfire.com/store/gggourmetpod/) is also up if you want to check out the "Know Where It's Been" line, or support us on Patreon HERE (https://www.patreon.com/gggourmetpod).
8 Jul 2024
Sourdough: The Bun Also Rises
It's about to get gassy, bloated, and a little vinegary. But no, this isn't about Dickie's last experience with barbecue takeout on UberEats. When does Hot Himbo Summer start again? In 2020, social medialites flooded feeds with sourdough starter videos, effectively stripping every grocery store of bread flour. Four years on, we'll take a look back at the much-meme'd phenomenon of sourdough, and beyond, we peel back the layers of science and history behind this rather simple, yet alchemical combination of flour and water. Dickie shares a baking tip that will help you get the most bang for your buck when it comes to cookies. Hit us up at gggourmetpod@gmail.com (mailto:gggourmetpod@gmail.com) or on Instagram @gggourmetpod. Our MERCH site (https://www.bonfire.com/store/gggourmetpod/) is also up if you want to check out the "Know Where It's Been" line, or support us on Patreon HERE (https://www.patreon.com/gggourmetpod). Sourdough resources and links to the virtual version of the Sourdough Library: King Arthur Baking Co: Sourdough Guide (https://www.kingarthurbaking.com/learn/sourdough) Virtual Tour: Puratos Sourdough Library (https://sourdoughlibrary.puratos.com/en/virtual-sourdough-library)
17 Jun 2024
Wedding Cake: It IS Cake
Ready to unpack and unload some traditions and nonsense around wedding cakes? Dickey sure is! From the humble, head-smashing origins of mustaceum in Ancient Rome to the tiered confections we see today, there sure are some odd twists and turns before we get to $20 a slice. Special shout-out to Yorkshire for having some absolutely bonkers wedding cake tradishes, and for those 1700s icing recipes that call for literal whale intestine lining and musk. NDJ announces the ban of a hot dog champ. Oh, the VEGANITY! Hit us up at gggourmetpod@gmail.com (mailto:gggourmetpod@gmail.com) or on Instagram @gggourmetpod. Our MERCH site (https://www.bonfire.com/store/gggourmetpod/) is also up if you want to check out the "Know Where It's Been" line, or support us on Patreon HERE (https://www.patreon.com/gggourmetpod).
10 Jun 2024
MSG: Umami-ssing Something?
It's not bitter, sweet, sour, or salty: monosodium glutamate is in a category all her own. (And it might as well be "Icons") Born of Japanese chemist Ikeda Kikunae and a metric shitton of kelp, we'll chat through MSG's story, including journeys through Chinese, Taiwanese, Japanese, and American food byways. By the end, will we conclude MSG is the culprit behind the headaches, palpitations, and indigestion described by Chinese Restaurant Syndrome? Glutamic justice proves to be rougher than Dickie imagined, but perhaps discoveries about the Fifth Taste, umami, can provide a clean slate for more measured discussions around tastes and additives. News du Jour is wondering what the heck is going on with Poppi Soda. They're getting sued, so maybe we just shout "Curtain up!" and see where the cards fall? Whomst is in, yo? LFG!
3 Jun 2024
Titanic Meals Part Three: Menu is Everything
Join us this week for Dickie's thrilling conclusion to the Titanic Meals series, where he narrows focus on the menus served in the Titanic's final hours afloat. Whether you're in the mood for a bowl of Cockie Leekie or Lamb Collops in First Class, some Yarmouth Bloaters in Second, or some Jacket Potatoes in Third, you oughta know what that stuff is before you commit to those bits. NDJ is about sugar this week. Spoiler alert: sugar isn't real.
26 May 2024
Titanic Meals Part Two: What That Crew Do?
In the wake of Victoria's death in 1901, the ascendant King Edward VII has a bit of a different agenda in mind for his Empire. #Edward'sVersion Part two of our Titanic series illuminates the Edwardian culture and puts Dickie's portraits of three Titanic crew in perspective. How did these three crew defy or adhere to these new ideals? Which cities experienced the most loss in the wake of the sinking? Does the heart truly go on? Plus, Dickie shares a weird food experience that involves meeting strangers, and he talks with said strangers. What a friggen weirdo.
20 May 2024
Titanic Meals Part One: What That Ship Do?
Y'all aboard! This week, Dickie is offering up a blousy, guided tour of the infamous RMS Titanic on the first of a three-part series. This week, we'll answer... What that ship do? Where did they cook things? Where did they eat these things? Where did they store the things before things was eaten? What color did they paint the Third Class Dining Saloon? Are you ready to fantasize about the ship's 2nd Butcher and Confectioner bunking up together? All shall be revealed in due time, plus some troublingly grim news-du-jour about exported Indian spices.
13 May 2024
Melangerie #1: The Fluffiest Toss - Dessert Salads
What happens when you cross two French words--mélange and menagerie-- that kinda mean the same thing? Well, that's what Dickie is calling a Grim-Grinning Gourmet Melangerie: a quicker-paced, more informal episode that gets you an introduction to some of food and bev's cult classic recipes and genres. This week, we'll cover fluffy, saccharine world of Dessert Salads. From Ambrosia to Watergate, you're sure to find something colorful and sweet, even if it happens to be sharing a table with casseroles and baked potatoes. These decidedly un-salads will delight the kids at your Memorial Day get-together and earn you the ire of their dentists! And if that wasn't sweet enough, Dickey nixes a current events nod and instead reviews PuChao Cola (https://puchao.us/products/bubbly-2-soda-flavors/) candies. This episode is nutritionally deficient in every way possible, and perhaps that's just what you need this week. Check out this listicle (https://www.tasteofhome.com/collection/retro-dessert-salads/) for some sweet salad inspo!
6 May 2024
Macaroni and Cheese: Unboxing a Legend
Dickie the Dandy sticks a feather in his cap and calls it...MACARONI [and cheese]! Our story will take us through the wheatfields and dairy pastures of history in search of macaroni and cheese's origin story. Whether you enjoy the boxed version or love putting together a casserole of the stuff, you'll no doubt find new inspiration and appreciation for this ever-so-comforting, ooey-gooey culinary masterwork. You'll meet a plagiarizing legend of domesticity in London, Europe's first celebrity chef of the 14th century, as well as an enterprising, Depression-era salesman from St. Louis. News du jour is about microplastics, sorry in advance, and we'll include a recipe card here (https://modcuisine.wpenginepowered.com/wp-content/uploads/2012/10/Mac-and-Cheese-recipe.jpg) in the show notes if we caught your attention with the Modernist Cuisine mention! Does Macaroni and Cheese mean something special for y'all? Make sure to tag us on Insta @gggourmetpod or email us at gggourmetpod@gmail.com (mailto:gggourmetpod@gmail.com) to let us know! We're also accepting news du jour leads, if you want to spotlight some weirdness in the world of F&B. (That's short for food and beverage, IYKYK)
21 Apr 2024
The Hidden-est Valley: Ranch Dressing
In this Very Special Episode™️, Dickie takes a look at the history and folklore behind America's most favorite salad dressing: RANCH! That's right, and whether you fall in love with its ready-made origins in the Alaskan bush or the pairings that made ranch famous--or perhaps Dickie's borderline erotic gush about it--someone at your table is sure to find something to love! News du jour is about free wine in Italy this week, like, in case you were, like wondering out loud or whatever. Does ranch mean something to you? Make sure to tag us on Insta @gggourmetpod or email us at gggourmetpod@gmail.com (mailto:gggourmetpod@gmail.com) to let us know! We're also accepting news du jour leads, if you want to spotlight some weirdness in the world of F&B. (That's short for food and beverage, IYKYK) Copycat recipe from Modern Honey - Chuy's Creamy Jalapeño (https://www.modernhoney.com/chuys-creamy-jalapeno-cilantro-dip-dressing/)
14 Apr 2024
Absinthe: Postmodern Pixie
**Viewer discretion is advised. The episode material will involve alcoholism and domestic abuse, including spousal homicide and child murder.** Part Deux of our Absinthe series takes us from the bans at the turn of the century, kicked off by the Absinthe Murders and the domino-like cultural and political momentum that stopped absinthe production almost everywhere. (Almost!) We'll examine the forces at play, both for and against, and dawdle on some of the disinformation about absinthe's alleged big-bad BFF: thujone. But will it be happily ever after for absinthe after the ban is lifted? And how does one say, "Hip hip hooray!" in French? _____________ If you or someone you know is struggling with alcoholism or substance abuse, and you are located within the United States, please click here (https://www.usa.gov/substance-abuse) for a list of resources. Resources for domestic violence and how to create a safety plan can be found here (https://www.thehotline.org/get-help/), or by calling 800-799-7233 Extra special thanks goes out to our primary source material for this series--Bettina Wittels and TA Breaux' Absinthe: The Exquisite Elixir!
7 Apr 2024
Absinthe: Manic Pixie
The Fae-hive awakens and this week, Dickie is holding your hand and complimenting your nails while telling you about absinthe's licorice-laden origins in the Franco-Swiss countryside. In the first episode of this two-part series, we'll hear how absinthe became the darling of both the French counter-culture and military alike, and what it meant for absinthe to arrive on the shores of the UK, the US, and Spain. Plus, like, what all them herbs in there do. Like herbaceously, from an herbalism agenda standpoint. Because there's...kind of a few of 'em in there. We've also got some news du jour about chocolate and the Ivory Coast, and why eating chocolate bunnies is cool in the off-season. Tired of letting me pick each week? Episode suggestions can be made by supporting us on PATREON (https://www.patreon.com/gggourmetpod)!
1 Apr 2024
Greased Palms: The Margarine Story
In this enchanted first episode of The Grim-Grinning Gourmet, Dickie covers the offbeat if economically- and politically-motivated journey of margarine. From its birth in FRANCE as Chemist Hippolyte Mège-Mouriè's lab-created butter alternative to the legislation and lobbies that shaped its journey overseas in America, we'll talk through some science, snark, and buttery adversaries that made this food...kind of a whole thing? Remember to join the conversation on Instagram @gggourmetpod and support our PATREON (https://www.patreon.com/gggourmetpod)!
26 Mar 2024
Who is The Grim-Grinning Gourmet?
Have you heard about this? This new podcast called The Grim-Grinning Gourmet? It's this weirdo talking about food history and all sorts of edible tomfoolery.
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- 3 ratings
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