Eat | Drink | Cheap Episode 23 – Holy Mackerel!

Forget the big boys like salmon and tuna, Simon and Shawn are here to talk little fish and all the gloriously cheap dishes you can make from a humble oily little mackerel.

Questions, comments or corrections? Hit us up at

Music by John Palmer

Show notes and Shout Outs:

The Vancouver Aquarium’s Ocean Wise Guide to Sustainable Seafood:

Simple Grilled Saba:

Shizuo Tsuji’s Japanese Cooking: A Simple Art:

Mackerel Courtbouillon:

Hank Shaw’s Hook, Line and Supper:

The Miracle of Pakistani Tekken:

Blue Water Cafe: Unsung Heroes:

Sumo-Style Hot Pot with Chicken Meatballs

Sumo is the most perfect of sports. It has elegance, ceremony, danger, art, speed and most importantly two fat bastards smacking the shit out of each other. It is immaculate, which is why it has remained essentially unchanged for thousands of years. It remains the only thing in the world I want to see stay static. The only thing I love that loves me back.”

Warren Ellis – Transmetropolitan

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Everyone thinks that the scallop/kiwi pairing is weird, but not only is it legit delicious but (according to my former chef and mentor Hiro) it’s a classic way to prepare mollusks in Japan. Try a bit of the vinaigrette with a sliver of raw scallop and you’ll see. Read More

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For the most part, TV was just part of the constant, reassuring din of college life, often mixed with caffeine-induced stress babble and the occasional Rage Against The Machine Song. You would look up every so often from your work, check in with what was happening on-screen and check back out. But sometimes (usually due to severe sleep-deprivation) you looked up and got hooked for the whole episode, homework and future employability forgotten.

This happened to me a lot with Iron Chef (which would explain my poor grades) and began an interest/obsession with the show that would last more than a decade into my later life. If it wasn’t for this strange little show from Japan I may not have had enough of an interest in food to join my then girlfriend-later wife Crystal for that fateful night of Chinatown gluttony. And if that epiphany had never happened, maybe I never would have become a professional chef. Read More