We Are Never Full Podcasts
We love to eat and we always go out of our way for good food. These podcasts cover the border-line food and drink obsession of two Brooklynites with anecdotes and recipes from our weeknight meals at home, special occasion dinners out, and vacations studiously built around the search for the authentic, the fresh and the delicious. To check out more of our stuff, go to WeAreNeverFull.com







April 2008
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Fergus Henderson of St. John Restaurant near Smithfield Market is most famous for his widely-copied dish of roasted veal marrow-bones and parsley salad which we had eaten and loved at both Gabrielle Hamilton's fabulous Prune, in NYC, and more recently at L'Express in Montreal. Now we wanted to try the original.

To see pictures of our lunch and read more about the restaurant, visit our website WeAreNeverFull.com.

Direct download: We_Are_Never_Full_podcast_6_-_St_John_Restaurant_London.mp3
Category:podcasts -- posted at: 7:30pm EDT

Direct download: We_Are_Never_Full_podcast_5_-_Montreal_Food_Scene.mp3
Category:podcasts -- posted at: 9:32am EDT

Direct download: We_Are_Never_Full_podcast_4_-_The_French_Laundry.mp3
Category:podcasts -- posted at: 10:12am EDT

Direct download: We_Are_Never_Full_podcast_3_-_Soft_Shell_Crabs.mp3
Category:podcasts -- posted at: 8:17am EDT

It’s the Thursday after Easter and most people out there are still picking the candy and chocolate out of their teeth having just gorged themselves on all manner of Easter Bunny-shaped confectionery. Ever the destroyers of convention, we have been doing something altogether more real and, some may say, sinister. Yes, friends, cover your children’s ears, for over the weekend, we — like Glenn Close in Fatal Attraction — put the Easter Bunny in the pot.
Direct download: We_Are_Never_Full_podcast_1_-_Provencal_Rabbit_Stew.mp3
Category:podcasts -- posted at: 12:16pm EDT

Like many national holidays around the world, in spite of the ostensible patriotism of the day, good food, amazing fireworks and fun, drunk times are the thing that most people focus on on Bastille Day. So, to line our stomachs before a night of drinking wine out of the bottle on the street (like everyone else), we, almost like Moses in the wilderness, followed the pillar of smoke towards the heady smell of grilled meat. There we found a lined, toothless, Algerian man, squinting against the smoke and spitting fat of his blackened grill, cooking huge merguez sausages (a spicy North African sausage made with beef or lamb) over hot coals. In exchange for a couple of euros, he nestled a couple of these sausages snugly into a crusty baguette alongside a load of salty, golden french fries, and smeared the whole thing with dijon mustard and ketchup. That's what I call street food!
Direct download: We_Are_Never_Full_Podcast_2_-_Sandwich_de_Merguez.mp3
Category:podcasts -- posted at: 5:30pm EDT