Nuff Said

Episode 2 Better Late Than Never

At last....a few months late...

Here it is....
Episode 02 Better Late Than Never

Our long (long) awaited second episode was recorded back in May but Dean took his good sweet time putting it together.



We talk about such out of date topics as Gay Marriage in California, how the two of us met and plenty of Chinese.


Email us @ piepl8bingo@gmail.com

Call us @ 206-350-6898

Hey All....

Don't worry we aren't just going to give you a taste of deliciousness and run away.

#2 will be posting soon...

and #3 right after.........

Hold onto your dabbers!!!

H Diddy in the HOUSE!!!

Celebration!!!

Pieplatebingo..

Is now on iTunes!!!!

Episode two will be coming soon....

Episode 1 Blame Canada

Welcome to Pieplatebingo!!

Two guys who talk about whatever is on their plate.

With the occasional dobber.

We are a chinese*nerd talk* friendly podcast!!! MARZIPAN!!!.

Episode 01 Blame Canada



We had so many glitches on the first episode we did it three times.

Brad and Dean introduce themselves and talk about their lives.

Milla's Tatas and Canadian Treasures..


Email us @ piepl8bingo@gmail.com

Call us @ 206-350-6898

Episode 1 Sidebar - RECIPE: Donairs (A Halifax, Nova Scotia specialty)

"Donairs are a delicacy prevalent in the Canadian east coast, and certainly centered on the City of Halifax, the are very simple to prepare and very delicious. Make a double batch of the meatloaf, and freeze the second loaf for later, if fact the second loaf will be better! When cold you can slice it thinner and fry up the slices in the frying pan as you need them."

PREP TIME	20 Min
COOK TIME	3 Hrs 50 Min
READY IN	4 Hrs 10 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

INGREDIENTS

• 1 1/2 pounds ground beef
• 1/3 cup bread crumbs
• 1 teaspoon cayenne pepper (optional)
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 
  
• 2/3 cup nonfat evaporated milk
• 2/3 cup sugar
• 1/3 cup vinegar
• 
  
• 6 pita bread rounds
• 3 tomatoes, chopped
• 1 large onion, chopped

DIRECTIONS

1. Preheat the oven to 300 degrees F (150 degrees C).
2. In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish, or casserole dish.
3. Bake for 2 hours in the preheated oven, until cooked through. Set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely.
4. To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
5. Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly in the hot skillet, until browned on each side. Remove from the skillet, and keep warm. Flick a little water onto the hot skillet, and brown the pita breads a little on each side to soften.
6. Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!

More Info: Donairs - Wikipedia