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Diving Into 1,000,000+ Scoville Units then Interviewing a Foodie | Epic Eats STL
Manage episode 403182488 series 3505771
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Ever had to sign a waiver to eat food before?
This episode unfurls with the delectable musings of our special guest from Epic Eats - a connoisseur of the culinary arts based in St. Louis who isn't afraid to throw himself into the hottest of foods... and we ate the hottest of chicken on the podcast. With Epic Eats, we ladle out tales from our shared past in retail (seriously, we used to work together) and how a fiery love for food carved out new paths during the pandemic.
Strap on your aprons and ready your taste buds as we venture into the saucy debate over condiments and the perilous journey of scaling the Scoville scale at Chuck's Hot Chicken. Our conversation simmers with insights on the craft of food critiquing and the responsibility we carry when our online opinions can make or break a meal. Yelp elites, beware - we're dishing out thoughts on the power your reviews hold, all while ensuring our own critiques stay as constructive as the feedback we dish to kitchens across the city.
In our final course, we slice into the innovation (or lack thereof) in the St. Louis food scene, serving up raw, honest talk about the branding and recognition hurdles that local eateries vault over. We cheer on events like Wing Ding and those audacious enough to drizzle new flavors into the St. Louis melting pot. So, whether you're here for the foodie chat, the nostalgia of our employment history together, or just craving some good ol' St. Louis eats talk, tune in and savor this flavorful episode - and don't forget to subscribe and follow for a taste of our next adventure.
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Watch the visual version of this podcast: https://www.youtube.com/@thisisntmydegree
Original Dante - Host
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EpicEats
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Chapters
1. Riverside Chats and Epic Eats (00:00:00)
2. Spice and Food Review Discussion (00:13:16)
3. St. Louis Food Scene Innovation (00:23:30)
4. Exploring the St. Louis Food Scene (00:32:53)
27 episodes
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