On this week's episode, we delve into the wide world of meal replacements, from old-school SlimFast shakes to Soylent, a modern meal replacement. It's fascinating! Have you ever gone on a liquid diet before or would you? Winter is willing to try, but Sharon is not convinced. We also help a Food Fight diner thwart off (or not) french fry thieves.
Let's taco 'bout it!
Our episode is brought to you today by our awesome sponsors.
True Aussie Beef and Lamb are having a fun summer grilling sweepstakes where one of our listeners can win a Big Green Egg. Go to www.grillonthegreen.com to enter and make sure you choose the Hungry Squared Podcast in the drop-down menu. We want one of our listeners to win!
On this week's episode, we delve into the cool history of refrigeration, including a look into ice harvesting and ancient ice and snow storage, the science of how your refrigerator works, and the design of refrigerators. Plus, we help a Food Fight listener deal with wedding season and food etiquette.
Let's taco 'bout it!
Our episode is brought to you today by Zip Schedules, an online employee scheduling software that makes making a schedule a piece of cake! Go to zip schedules.com to get 30 days free, PLUS our listeners get an additional 20% off each month for up to year when they sign up and enter the code HUNGRY. Thanks, Zip Schedules!
On this week's episode, we talk first generally about shellfish, the anatomy and history of different crustaceans, then we get into the lobster specifically and how it rose from a poor man's protein to a rich man's luxury dish. It's an American rags-to-riches tale! We also help out our Food Fight listener battle garlic-induced body odor.
Let's taco 'bout it!
Our episode is brought to you today by Zip Schedules, an online employee scheduling software that makes making a schedule a piece of cake! Go to zip schedules.com to get 30 days free, PLUS our listeners get an additional 20% off each month for up to year when they sign up and enter the code HUNGRY. Thanks, Zip Schedules!
This week we're tackling a listener request: it's all about roux, the thickener of sauces. We talk about the different types of roux and how to make one. Then we delve into some very old history of roux, then discuss the science behind the starch + fat + heat + movement that creates that lovely mixture that helps you thicken up your soups and sauces. Then we help a Food Fight listener with an environmental concern that is weighing on her mind.
Let's taco 'bout it!
Our episode is brought to you today by Zip Schedules, an online employee scheduling software that makes making a schedule a piece of cake! Go to zip schedules.com to get 30 days free, PLUS our listeners get an additional 20% off each month for up to year when they sign up and enter the code HUNGRY. Thanks, Zip Schedules!
We are going bananas for bananas this week! We talk all about the fascinating life of a banana, especially the sad history of the Gros Michael variety, then onto the Cavendish variety. We also talk about what happens when a banana browns. It's surprising!
We also help our Food Fight listener fight off some spouse guilt.
Let's taco 'bout it!
Find our show notes at www.hungrysquared.com. #trypod
Fondue! We're getting into this decadent topic, thanks to a listener mail from Catherine in New Zealand. We get into the sordid history of fondue and why it became so big in Europe and eventually in the United States. Then we talk about the components of fondue and the science behind each of those ingredients. Then we help one of our listeners come to terms with leftovers and her husband during our Food Fight segment.
Let's taco 'bout it!
Our affiliate sponsor this week is Once a Month Meals, where they help you get dinners on the table faster through their efficient freezer meal planning. Hungry Squared listeners get 15% off when you go to https://secure.onceamonthmeals.com/affiliate/hungrysquared and enter the code HUNGRY15 at checkout. Offer expires February 15, 2017.
We are delighted to interview our friend, Raelene Gannon, a certified tea sommelier and owner of Tea and All Its Splendour. Raelene teaches us the intricacies of tea, the culture, history, science, and basic how-to's. We discuss how to approach a bad tipper as we answer this week's Food Fight question. Basically, don't be a bad tipper!
We chat about the science behind seasoning your cast iron pans. Sharon teaches Winter how to actually season the pans she owns and how to restore a vintage piece if you've got one. Plus, we help a Food Fight listener who is turning orange!
We're talking about pies today. It all started with the Pi Day Party, and we go on to the what makes a good pie crust, the Maillard Reaction, the best fillings for pies, and the Natchitoches Meat Pie Festival. We also help one of our listeners with a picky eater in her life during our Food Fight segment.