Tremble Before The Awe And Majesty Of The First Episode Of The Food Dictator!
Learn About TFD's Mission To Share The True Flavors Of World Cuisine, Combined With Humor and History For The Delight of TFD Nation!
Your Loyalty To The Cause Is Noted, Citizen - Join Us For New And Revolutionary Episodes Of TFD!
Welcome Citizen! I, the Supreme Leader of TFD Nation, am honored you have chosen to attend today's mandatory listening session. Your loyalty is noted and now the recipe secrets that are Mine ALONE to share, are yours for the taking. Join me in glorious together as we march to celebrate true cuisine, true history and true flavor Revolution! What will be revealed in today's message? Only the Ultimate in world cuisine recipes - nothing less! So sit back and enjoy this episode of The Food Dictator. It is so decreed and ordered! Citizen Prime Jonathan Hirshon shall be my proxy for today's show as I must continue to plan the world food uprising. I have spoken!Speaker 2:
Welcome indeed, Citizens. My name is Jonathan Hirshon as TFD mentioned, and it's my honor to be your host as the second in command of TFD Nation and giving the inaugural launch of our first-ever podcast. Now, you may or may not be familiar with us. If you're a longtime member of TFD Nation, you know who we are, but if you're not, let me give you a little bit of background on why you might want to listen to us and perhaps even join TFD Nation and become one with The Food Dictator. So we are 40,000 members strong. Yep . 40,000 been around since, oh five years ago now. And we've grown steadily. Most of our citizens are on Facebook, but a very large number are also on Pinterest, on Instagram, Twitter , Yummly, plenty of other places like that. And we're 40,000 in total. Now, what makes us different? That's the real question now, isn't it? So last time I checked, there were probably hundreds of food and recipe podcasts on Apple, Spotify, Google. Choose your favorite service. What makes us different? Well, our goals are this. First of all, authenticity. If a recipe doesn't have provenance, if it doesn't have a history behind it, then the truth is I'm not really going to be talking much about anything like that. It has to have at least a decade, preferably several decades, preferably a few hundred years. And in some cases, maybe even a few thousand years of history behind it. And even such things as pizza, you know, they go back more than 150 years. So that's certainly relevant. There are lots of recipes coming out of China and Greece and Georgia, the country that are literally of years old, and we're going to be talking about a lot of them on this podcast and we've certainly covered a goodly number of them on The Food Dictator itself. So if you've never visited our website, by the way, it is www.thefooddictator.com. So authenticity right up there, but also equal to that is flavor. If a recipe doesn't taste good to me, well I'm just not going to talk about it. And again, I'm The Food Dictator, so I get to choose what I like to talk about, write about and discuss with you my glorious listeners. History, talked about that. No compromises, that's perhaps the watchword of our faith here. There are tons of recipes that take hours to make, and in some cases you can do shortcuts . You can make a demiglace that's already been prepared. Instead of making a stock yourself over several hours, that's fine. If it's a good demiglace, it's been prepared commercially. Sure why not. But if you're going to try to cheat and use a pressure cooker instead of simmering for a couple of hours, that's your prerogative. But I prefer to actually go with a couple of hours and stew it myself, there's a reason why these recipes are the way they are. Now, that's not to say again that modern convenience can't catch up with things. A food processor or a blender can be a much more effective tool in some cases then a mortar and pestle for example. But in a lot of cases it's not. And we'll differentiate that according to each recipe. And of course the last thing for us is we obviously want to grow TFT nation, so hopefully you'll choose to join us. So who is TFD ? That's, that's a question I get asked a lot. And the simple answer is nobody really knows for sure. Some people say he was born decades ago behind the iron curtain in the former Soviet Union. And upon his birth, he , uh , actually spoke for the first time and immediately demanded, not formula, but , uh , some real hearty Russian food. Some people say that. So who knows? The answer is nobody's quite sure. We do know this much. Uh , TFD does tend to lurk in his secret lair. Some say that it's up on the highest slope of Mount Erebus in Antarctica it's an active volcano there. So fire and ice, but again, he tends to move around a lot. Nobody's entirely sure. So why the Food Dictator? Why, why choose that name, that title specifically? And that's a really good question and I'll actually give you a really good answer. I think. So here's the actual definition of a dictator. It's a noun quote. A dictator is one who behaves as if they have absolute power. Now. Typically today when we think about dictators, we think about truly awful human beings like Adolf Hitler or Kim Jong Un or Saddam Hussein or any of the other dictators who have afflicted us over the last hundred years or more of our lives. But there's a different definition and there's actually profound simplicity in it. All of us behave as a dictator at various times in our lives. It's human nature to strive for power and to find our place in life, in relation to others. Dictator has taken on very negative connotations and and rightly so when used to define these political monsters of our age and in the past. But if you take the word in its purest form, you actually are describing a teacher, a drill Sergeant, a top chef, a movie critic, and so many others who in the end seek to define us as either individuals or members of the herd. I for one, I'm a proud culinary dictator. I know what I like. I make no apologies for it, and I have the talent and taste to enlighten others into the culinary wonders of our vast cultural history as shared human beings. I've been cooking semi-professionally for more than 30 years now and I've mastered a vast culinary repertoire, a database of more than 10,000 world recipes that have influenced the palates of humanity and that I've been collecting since I was a teenager. It's all about authenticity, not just for the old historical recipes of the past when flavor and effort were relentlessly intertwined into the dishes of the gilded age. Authenticity can be found today in three star Michelin restaurants or it can be found burning in the coals heating street food around the world. Equally authentic in my book, molecular gastronomy pursued as a means to a culinary end is absolutely authentic, molecular gastronomy being used because it's cool is bourgeois, the rotten shark of Iceland and the freshest peach you pluck from the tree. Equally authentic, a slice of heirloom chess pie matched with a well-made cocktail or perhaps the angelic sweetness of Chateau d'Yquem or even Tej, the Ethiopian spiced honey wine. All equally authentic. In my book, the use of food dictator. It's tongue in cheek and it's basically a bad pun for a food blog, but I decided to start with this for the simple reason that I have a photographic memory for food, a talent for finding and creating the best in recipes and a burning desire to make you just as much of a dictator as I am. My own recipes seek to realize the ultimate perfection of a particular dish and elevate the simplest meal into a memorable experience. Now, many of my recipes are complex, many aren'tt. It just depends on the history and Providence of that particular recipe. Am I elitist? Hell yes, and my hope is that you too will join the elite of those who dare to break the chains of mundanity and join us at TFD nation and join our quest together, revolt against the garbage we've been reduced to eating today and go back to the true cuisine of our history, of our culture. There is nothing, nothing greater in this world than rediscovering a lost recipe or making a recipe right the first time and my Citizens. I truly hope you'll join me with this Viva la revolucion! Yes, yes. Join me citizens. Join me in our noble quest.Speaker 3:
I hear you. Yes, I hear you. Yes, indeed. I hear you. Okay. Okay. Let's dial it back a bit. That's fine. That's all good. Thank you again. We truly appreciate it.Speaker 2:
Your loyalty Citizens, your loyalty as TFD is fond of saying is noted.Speaker 3:
Let's talk for a moment about the style of this podcast. The format, so I'm basically thinking it's going to fall into three distinct categories. The first one is going to be an appetizer and I like podcasts that are typically shorter. A lot of people tend to listen to podcasts on their commute to work. The average commute is under 27 minutes and appetizers only going to be about 12 to 15 minutes. I think that I can basically give you the idea of what I'm trying to talk about in that timeframe. An entree episode, that's going to be closer to about 20, 25 even 27 minutes, and that's going to go in-depth on a particular type of food or a style of cuisine and dessert episodes. Those are going to be the longest ones because those are going to be the ones where I invite special guests to join us, famous chefs, people who are active in the food scene, the food world to talk about what their experts actually in, and those will basically run probably 30 to 40 minutes. There'll be a little bit longer. It depends on who they are and what we have to talk about and how well the groove is going, but one way or the other. That's how we're going to progress with this moving forward. So I want to keep this first episode pretty short. My hope is that you'll join us for the next episode when we talk about wait for it. Pizza. Yes, the various different styles of pizza found throughout North America and in Italy as well. It's going to be a fascinating episode. I hope you'll join us for it. Certainly visit us at The Food Dictator. Again, that's www.thefooddictator.com you can join our Facebook group, which is again The Food Dictator. You can join us on Instagram. Again, The Food Dictator. Follow us on Twitter, our handle there is @GustoMaximus, G. U. S. T. O. M. A. X. I. M. U. S. or join us on Pinterest, where again, we are The Food Dictator. Thank you for listening my citizens and I am truly, truly looking forward to taking this journey with you. And again, welcome to The Food Dictator.Speaker 1:
Join our cause! March with me on the victorious paths. The paths of authenticity. The path that leads to culinary excellence of the highest order. We are mighty force that will shake the world out of its fast food, coma, we shall never surrender. Never retreat, never compromise.