you should know that many people appreciated learning how to make cat food. our show focuses on our two loves-cooking and cats. toss your narrow-minded snobbish foodie attitudes and learn how to have fun, man! and next time you go reviewing-make sure you know what you’re talking about before you go throwing insults…”recorded in a toilet”?! (insert incessant giggling here)

Big apologies, it is really unacceptable that I screwed up like that. In my cut n paste haste, I ended up merging my comments on your podcast with another similar one (The Invincibles), who really did do catfood recipes!

I love the fact that your podcast is aiming to be lighthearted and entertaining rather than po-faced and dry like a lot of other ones but I have to admit that the giggling just drives me nuts. For some reason, I still listen to Diggnation and those guys do the same thing. Go figure.

And, dammit, I’m re-subscribing to your podcast. Maybe I’ve started becoming one of those po-faced “twelve different types of salt in the kitchen” people. Eh, just checked, I’ve got five.

I’ll also re-publish the original post with the review fixed later today.

If you don’t mind me asking, I have a question for you and any other food podcasters out there reading this. How many listeners (ballpark) do you guys have? I’d just love to know how widely spread interest in podcasting is and at what rate you have seen it growing. It is one of those things I never hear mentioned (apart from the Ricky Gervais podcast).

Keep on cookin and talkin!

Thanks again for the link. You humble us.

Some day I’ll get over to Heston Blumenthal’s place but I have to say that Moto just sounds a little bit silly. Trying too hard maybe?

No problem having a chat about Cork food but I’m still just an enthusiastic, under-informed, “blow-in” eater rather than a creator.

I wish that I had more time to spend on the markets around the southwest of Ireland. I passed through County Cork so quickly last time I was there, and just focused on the main sites, as unfortunately, I was with a group of friends who were less interested in food than I.

I did spend some time in Kenmare (which I know is not in Cork), and loved it there.

Let’s have a skype convo about the Cork culinary scene, and you can get a feel for how your coice sounds on a podcast.

I’ve seen Darina at the Midleton one. It is a bit far for us to go but it is so impressive.

Kinsale just started but is on a Tuesday so I’ve had no success getting there yet.

Skibbereen looks excellent but I was only there on a short visit before Christmas. I’m overdue a return. Pussy’s is right – One woman I talked to in Skibb was going to be selling on both Christmas eve and New Year’s eve – now that is dedication. The Gubbeen meat and cheese stall there is awe inspiring.

Clonakilty is well regarded but the Saturday one just has mainly hippies selling incense. My kids were not impressed. Some day I’ll make it to the Thursday food one.

There is also an interesting new one – it is in Mahon Point which is a big new Mall. They run it in the car park. I think it is a great idea mixing such a local small scale thing with global vendors like Tesco next door. I think it could be a template for many similar places. I haven’t been to that one yet but my wife likes it.

And Schull is definitely going to get a visit soon as it is run on a Sunday. And Gubbeen are there too!

So many markets, so little time……..

As for the farmer’s markets, beGod man do it! The rest of the world needs to hear the blather and blag of the English Market–the Midleton market is a good one too. I live in an area very much like East Cork–but with out the pubs–like the one overlooking the bay near Gyleen–but here the Farmer’s Markets pack up from October until late June ’cause the pussy’s don’t like the rain. At Midleton you might even run into Darina or Cully & Sully. . . .And there must be something brilliant going on in Kinsale. Take us there and we will listen.

if you really believe you have a horrible recorded voice – do what I do in my podcasts, say as little as possible, and let your interviewees do all the talking!

I’m toying (but only toying mind you!) with the idea of doing podcasts during the summer at some of the farmers markets in Cork.

I don’t know how much local interest there would be and my voice is truly horrible when recorded but there are a lot of people doing really innovative stuff in Cork (Ballymaloe, Ummera, Gubbeen etc) and most of them attend the big markets. It’ll probably just stay a thought but it’s good to know how people are doing podcasting technically.

We’re having our first family holiday in France this summer near Carnac in Brittany and I have high hopes for foodie discoveries. I need to start brushing up on my french tho. I may do the first franglais podcast from there!

That Paddy’s Day menu sounds fantastic. 9am and you’ve made me hungry for dinner already.

I love Cork, and am glad to have stumbled upon your blog. I’ve been meaning to feature an interview with someone who knows a wee bit about Irish Food…

LOL on the music comments. It’s not a regular part of the show, I just really liked the songs Katy wrote, and since I was in a show with her, I featured her stuff. That’s the power of podcasting, baby!

thanks a million for the link and the kind words,

Tom

6 people for Eat Feed? Wow! All that effort for something so lacking in energy. I knew the Business Week podcast was done professionally in a studio but I thought that was the exception.

Mark Tafoya sounds like he just has a handheld recorder as do Ray Basso and Don Genova. Tom Raftery does a cunning thing by interviewing people on a Skype connection and recording that.

One thing I should have said was that the podcasts I listen to most are the ones where the enthusiasm jumps out of the speakers. Production values are irrelevant as long as I can hear what the person is saying.

I’m not sure about Mark, Girl on Girl, or BBQ but all the rest of the podcasts are professionaly produced–even Eat Feed with like 6 people to make the thing work. I don’t get what everyone else does?

As for more people on the Gastrocast–I’m working on it. Just got to get off the blinking rock and out and about. Keep the faith tho. More interesting things–I hope–coming up real soon.