Molly’s thing is a man, Tom’t thing was once a pig, Molly’s discovered a new cooking revelation and why is Tom using white strips?
Show notes:
Elon Musk’s Hyperloop will work
Sheet bacon at Louies of Mar Vista
DIY pallet projects
Social Media Explained
Is there any chance you could record less podcasts at a time so that they’re a bit more current. I’d rather have the season spread out over a longer period of time, but more “live” so that there’s time to react to comments, make subtle changes, and have stories that aren’t quite as dated (I had to remember what the HyperLoop was by the time this episode aired!). Love the show, love your personalities back together again, hope it stays around for a long time and keeps improving. Now I’m off to find that link to get Molly a decent microphone…
Yeah, we considered that believe me. But the we can give you more episodes this way. Without going into all the reasons why (logistics, scheduling, etc.) it’s this way or only having 4 episodes a season.
Who knew Molly’s decent mic would be a thing? 🙂
There’s a store in Culver City called Surfas that carries the best frozen demi-glace. It’s essentially a restaurant supply store/gourmet market that is a wonderland for people who cook.
Well, in keeping with the theme of Dated: here’s a new Thing about an old new Thing: small-batch gin, but aged (so not new either) in old barrels.
Bottom line? Mmmmmm, gin! http://mobile.nytimes.com/2013/11/06/dining/putting-the-gin-back-in-a-barrel.html
Howdy, I’m waiting for the new “Thing” news but so far nothing. I hope you guys haven’t stopped.
ej
I’m looking for word on what has happened to….hope you guys haven’t stopped it.