Yelling About Pâté

the boys are back from their holiday hiatus and ready to put the excesses of the season behind them and face the new year, at some point. also, Andrew Ti (@yoisthisracist) joins the fellas to discuss avoiding caucasian carbs and the shadowy, underground culinary fraternity known solely as Crab Club.

zagat 30 under 30 pick and culinary move-maker holly fox joins the fellas to discuss her role in the popular thai establishment same same, why pintxos are the world's perfect food, and how free whiskey is a critical part of higher education. also, joel plays a dangerous game of samosa roulette and karl extols the virtues of cart-based cuisine.

culinary multi-hyphenate and former cool truck-haver Richard Parks III aka RP3 joins the boys to discuss helping write the greatest taco cookbook of all time, how much denim is too much denim, and critical podcast lingo that you have to use to sound smart and cool. also, joel is hungover despite pretending not to be and karl lays out his field theory connecting ancient Carthage and mayonnaise.

@themjeans aka Jason Stewart, food podcaster, DJ, and noted Tall Man About Town, joins the fellas to talk about starting his own food website, how elk makes the best tartare, the dire need for savory vape flavors, and why Marshmello can't cook for shit.

the boys take the stage to record a live episode at the Eastside Food Fest in Silverlake, with the critical mission of spreading porron awareness to the masses, and are joined by very special guest Eric Andre.

Randy Clement has built a mini empire on great things: wine, pizza, the storied burger at Everson Royce Bar, and, most importantly, good vibes. he joins the fellas to share his singular vision and explain how it all came together. also, joel is finally back from paris with tales of continental gastronomic excess, and karl has been eating leftover wedding brisket out of a trash bag, but, like, not in a sad way.

comedian, actress and alternative milk influencer kate berlant (@kateberlant) joins the boys for a rousing discussion on such critical and diverse topics as food hot-takes on twitter, the oat milk revolution, and why scottish food is such hot garbage. also, joel descends further into his opulent golf lifestyle and karl lays out his Sublime/breakfast sausage field theory and learns the term "leoparding"

power vegans Thug Kitchen (@thugkitchen) stop by to drink some wine with the fellas and talk about their cushy life as bestselling food authors, how cursing like sailors has helped their career, and why sometimes you just need to shutup and eat some damn vegetables.

at long last: Chef/Owner Teresa Montaño of hot new Spanish restaurant Otoño (@otonola) joins the fellas for a celebration of all things España: translucent jamon slices, txakolina poured on high from the porrón, an endearingly casual attitude toward punctuality and life in general, and, of course, more ham. Claro que si. Over some crisp glasses of day wine, Teresa lays out her journey from leaving the US with a backpack on her back and no plans to return, to now having one of the hottest new spots in the city.

writer, comedian and bi-coastal breakfast vegetable enthusiast alison leiby @alisonleiby joins the boys to drink some morning wine and discuss real new yawk pizza pie, carousing out on the town with chefs, and why crudité is fucking back, baby.

on the momentous occasion of episode number 50 the boys are joined by comedian/tireless sloppy joe advocate Kyle Kinane @kylekinane to discuss eating life on the road, the glory of hand meats, why celery is bullshit, and how hotdogs are really just tubular pâté if you think about it man

Chef Jamika @chefjamika is a real-deal celebrity chef, TV food personality, and host of Food Network's newest show Let's Eat. this week she joins the boys to talk coming up in the tv food game, what goes on behind the scenes of those cooking shows, and, of course, nature's perfect murder machines: bears.

Liz Johnson has had quite a damn year: she moved to LA, opened the neo-jewish deli Freedman's to near universal acclaim, won a Food & Wine Best New Chef nod, and now is onto the next project. in this ep, she sits down with the boys, along with her fiance, Will Aghajanian, a talented chef in his own right, to talk getting physical hate mail, burning hay at Noma, the magic of mutton, and what comes next.

Mini Kabob is a LA hidden gem, tucked away in Glendale and serving the best kabobs in the city, and Armen Martirosyan @eatbearded and his parent are the force behind it. He joins the boys to discuss how the social media game has changed the biz, why their garlic sauce puts zankou to shame, and how everything just tastes better on a sword.

James Adomian @jadomian is a very talented comedian and impressionist, and also recently had the unique privilege of eating lunch with the legend himself, Anthony Bourdain, for the CNN webseries Little Los Angeles. James sits down with the boys to talk about meeting and eating with Tony, his Armenian roots, growing up in LA, and how Bird scooters will be the death of us all.

the one and only marissa a. ross @marissaaross joins the fellas to talk natural wine, dunking on the haters, and harrison ford's pecs

karl is back from europe, has finally taken off the white jeans, and is ready to discuss all the delicious details of his escapades in lisbon and rome. also, senior Eater LA editor farley elliott @overoverunder returns to the show for a red-hot summer restaurant openings preview. also, joel's beard looks really good.

david wilcox is the chef/owner/baker of journeymen in atwater village, and makes some of, if not THE, best bread in los angeles. he joins the boys to talk sourdough secrets, what it takes to open your own spot, and the zen focus that can only be attained through hands in dough.

comedian and hawaiian boy Jonah Ray joins the fellas to discuss the poke craze, how spam has been unfairly maligned, and the proper island three-syllable pronunciation of musubi. also, joel is a fancy golf daddy, and karl is getting white jeans.

executive chef of downtown power restaurant Otium Tim Hollingsworth comes through to talk the magic of mayo, his years at the French Laundry, why "fusion" is a dumb word, and how to get to the level of success where people just give you an entire pig for dinner.