BROADCASTS.com

Published: April 9, 2013, 12:14 p.m.

\n\n\n
\n\n
\n\nEpisode 24 \n\n
\n\n\n\nSpecial Guest: Chef Diane DiMeo from The Taste\n\n
\n\n\ufeff\n\nThis week we reflect on what we did for Easter. Once the kids are too old to hunt for eggs, life is a little more mundane. \n\n
\n\nRon's Roost\n\n
\n\n\nImagine the Easter eggs a 14' chicken would lay.\n\n\nDishwashers (the machines) are the signs of progress here at the SOJCast. What happens when they go out? A lot of eating over the sink. We wonder if our guest Chef Diane DiMeo ever eats over the sink.\n\n
\n\nInterview with Chef Diane DiMeo (12:30)\n\n\n\n
\n\nThis was an awesome interview. Listen to what it's like being a woman and a kick-ass chef. Chef Diane offers up hard-won wisdom and insider info on Chopped and The Taste. Catch up with Chef Diane Dimeo:
\n
\nWebsite: Chef Diane Dimeo's Web Page
\n
\nFacebook: Chef Diane Dimeo on Facebook
\n
\nTwitter: Follow Chef Diane Dimeo on Twitter
\n
\nDiane's Fermented Products: Bootleg Farms
\n
\nHooves and Teats\n\nFood Porn  (43:00)\n\n\ufeff\n\nMark's Selection:\n\n\n\n\n\nNada Mexican Restaurant
\n\n\nYou can put Crispy Pork Belly in a taco?!? \n\n
\n\n\nBaja Fish Tacos\n\n\n\nTacos! \n\n
\n\nfried hake "baja style" + guacamole + lime cabbage + pico de gallo \n\nguacamole + pickled peppers & onions + guajillo diablo salsa + cilantro\n\n\n\nStacey\u2019s selection: \n\nSzechwan Garden\n\n
\n\n
\n\nIn order to ensure delivery, Stacey ordered enough to feed all the people in the Szechwan province.
\nGeneral Tso's chicken and Beef and Broccoli were top notch. Best of all: no plates to clean! \n

---

\n\nThis week the SOJCast is sponsoring\n\n Women Helping Women\n\n\n\nWomen Helping Women serves Southwestern Ohio as a unique provider of crisis intervention and support services for direct and indirect victims of sexual assault, domestic violence and stalking.