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
Because of an awesome listener email, we talk all about vinegar and the different types, and delve a little deeper into how balsamic vinegar is made, the different compounds that are found in balsamic vinegar, and how Winter likely has never had Traditional Balsamic Vinegar before in her life. Crazy!
We also talk about how everyone has cooking fails and how to bounce back from them during our Food Fight segment.
Let's taco 'bout it!
On this week's episode, we had the privilege of interviewing one of our food heroes, Christopher Kimball of Milk Street (and formerly of America's Test Kitchen, Cook's Illustrated, and Cook's Country). He describes Milk Street's mission as global, how they aim to give their audience a new approach to cooking, and how the recipes that they're exploring are simply someone else's dinner somewhere in the world. He also shares some of the fun discoveries and wins they've had at Milk Street. We had such a great time talking with Chris and we know you'll enjoy this interview. Go to www.hungrysquared.com for the extensive show notes.
We also help our Food Fight listener figure out ways to get her kids into the kitchen, cooking, prepping, and planning meals. It's gonna get messy!
Let's taco 'bout it!
Happy President's Day! This week we have a mini-episode and Lee (Winter's hubby and our tech guy) is filling in for Sharon, and we're speculating what were George Washington's and Abraham Lincoln's favorite foods. We are definitely not qualified historians and our guesses our out in left field, but it sure was fun to learn a little bit more about our past presidents.
Let's taco 'bout it!
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.
Oh we love chocolate! This week, we have a basic discussion about the history of chocolate and the types of chocolate (we'll talk artisan chocolate in a later episode). Are you a lover of dark or milk chocolate? Or even white chocolate? We also get into how the professionals temper chocolate and how you can do it at home. Our Food Fight question this week is all about a listener who is trying hard not to be a Golden Girl too soon.
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 received a great listener mail about how to make a good stir fry, so to answer our listener's question and in honor of Chinese New Year (Happy year of the Rooster!), we decided to chat about the history or how Chinese food morphed into the Americanized version of today and we give some tips on how to make a tasty stir fry. Plus, we have another listener Food Fight question in which the Temple of Gozer from Ghostbusters is referenced. It's been a a great week!
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 going into Part 2 of our discussion on leaveners, and we're talking about biological leaveners this week, specifically yeast. Sharon breaks down the different types of domestic yeast and Winter gets into wild yeasts, how to make your own mother starter, and sourdough! Yay! We then help our Food Fight listener have some real talk with her adult daughter and the diet she's started.
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.
On this week’s episode, we are taking a peek into our pantries to see what are the staples we keep on hand and what are some goods you should have. Also, we tackle how to design your pantry, as big or small as it may be, so that you can use your space and, ultimately, your food better. Also, this week, we tackle the big question: waffles or pancakes? Duhn-duhn duuuhn! 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.
On this week's episode, we are privileged to chat with Cristiano Creminelli, the founder of Creminelli Fine Meats and food lover. He is a master storyteller and he takes us through the history of salami, then talks food science as he walks us through the fermentation process that his salamis go through before it reaches his customers.
Also, we help a Food Fight listener figure out how to handle all the cookbooks she has acquired over the holidays.
Let's taco 'bout it!
Happy New Year, Hungry Squared listeners! We are tackling how dark and cold it can be for some of us at this time of the year, by talking about hygge (pronounced "hue-gah"), the Danish term for "coziness". We specifically talk about how you can hygge your food and how to hygge your next winter gathering. Plus, we help a Food Fight listener get out of food rut.
Let's taco 'bout it!
In this week's episode, we look back on 2016 and the food trends we loved, such as La Croix and ramen, and the ones we didn't, such as pumpkin spice and kale. We also take a quick look back to what food were trendy 50 years and 100 years ago. Then we look to the future and what we think (and hope) will be big next year in 2017. Also, we help settle a dispute about a coveted chocolate chip cookie recipe during our Food Fight segment.
Let's taco 'bout it!
Merry Christmas, Hungry Squared listeners! We are first jumping into this episode by covering some quick Christmas fun facts, then other weird Christmas facts like fruitcake and oyster stew (who knew?)! Then, we talk about the history of gingerbread and also how to build a structurally-sound gingerbread house. Then we help our Food Fight listener, and remind ourselves how not gain 20 lbs during the holidays!
Let's taco 'bout it!
This week, we have the privilege to geek out on data with Tricia Callahan from Once a Month Meals, as she breaks down the back story of how she started out at Once a Month Mom to creating a database and software to run Once a Month Meals. She gives us some tips on how to meal plan and make freezer meals--it's like a gym membership! Our listeners get a 15% discount at www.onceamonthmeals.com by using the code HUNGRY15.
We also try to figure out what fancy gift our Food Fight listener could bring to a fancy work party.
Let's taco 'bout it!
This week, we get down to where it all starts, the tongue, and break down the basics of taste. We also talk about the genetics of taste and some of the genes and other environmental factors that will play into how we taste things and if we're going to like something or not. We try our darnedest not to judge those people who are picky eaters! And on this week's Food Fight, we help a listener come up with some ideas to giving holiday gifts that won't break the bank.
Let's taco 'bout it!
On this week's episode, we record live at the Woodscross Smith's Food and Drug and talk to our friendly neighborhood butcher, Tom Matthews. He tells us all about the different cuts of beef, where they're located on the cow, and how to prepare them so we come out winners at dinner time. He also answers questions submitted by our listeners and live audience members. Plus, one of our Food Fight listeners is worried about someone she's dating and his penchant for sodas with no ice, and we help her determine if this is a red flag or not. Let's taco 'bout it!
Our sponsor this week is Smith's Food and Drug and their new service ClickList. Go to www.hungrysquared.com to print a coupon for $5 off your ClickList order of $50 or more. Expires December 31, 2016.
This week, we are privileged to interview Kathy Hester, vegan blogger at www.healthyslowcooking.com and author of The Ultimate Vegan Cookbook for Your Instant Pot (release January 10, 2017). She helps us understand the Instant Pot, reassures us that it won't blow up, and shows us how it can help make our cooking life easier. We have a Food Fight listener who is hosting a holiday party, and we help him deal with those that may linger longer than he prefers them to linger. Let's taco 'bout it!
Our sponsor this week is Smith's Food and Drug and their new service ClickList. Go to www.hungrysquared.com to print a coupon for $5 off your ClickList order of $50 or more. Expires December 31, 2016.
We are talking about one of our favorite holidays, Thanksgiving, and breaking down how you should brine your turkey and how to make mulled wine. We also talk a little about how to tackle your own Friendsgiving feast. We're also helping a despondent Food Fight listener who is having a rough week. A really rough week. Let's taco 'bout it!
Our sponsor this week is Smith's Food and Drug, where you can order your pre-made holiday meal at www.yourorderonline.com.
We're out and about in this week's episode. We wanted to prepare you with a little history lesson on all the take-out containers, from pizza boxes to Dixie cups, and styrofoam clamshells to Chinese take-out boxes, that will house all the food you may be eating in the month of November because you know you won't be cooking a lot before the big turkey meal you'll later make.
Plus, we have a special guest advice giver, Kori Lusignan from MiseryLovesCookery.com, on our Food Fight segment. Kori will be helping us out and one of our listeners with awkward lulls in conversation at dinner gatherings. Let's taco 'bout it!
Happy Halloween! We're glad you joined us for our spooky episode of super scary foods and those foods that can kill you and will kill you if you're not careful. Eek! We also dole out some advice to our listeners on behalf of someone who wrote in, about how to eat samples properly on Sample Saturdays. Let's taco 'bout it!
This week, Winter's husband, Lee, is her guest host since Sharon is out, and we're talking about knives and going into the design and types of knives out there. We also give our recommendations for a few types of knives to have in your block. We also help a Food Fight listener not get annoyed with his friends on Facebook.
Let's taco 'bout it!
We are diving in deep about the interesting and sometimes drama-filled histories of accidental food inventions, including Coca-Cola, the sandwich, saccharin, the Turducken, and for a bonus, the microwave. We also help a listener not be a passive-aggressive note writer who wrote in a Food Fight question asking about odoriferous office etiquette.
Let's taco 'bout it!
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 are feeling so faint from all the science and chemistry involved in our topic of chemical leaveners today, we're gonna need our smelling salts to help us when we start feeling faint. Good stuff! Also, we help our Food Fight listeners fight decision fatigue when it comes to eating out.
Our sponsors for this episode are Creminelli Fine Meats and Craftsy. Visit our webpage to get listener discounts at www.hungrysquared.com.
Today, we are harvesting our gardens and talking about the history of canning...and WAR! We also lament for poor Mr. Mason. Why? You'll have to listen to find out! We also have strong opinions about gifting during our Food Fight segment.
Our sponsors for this episode are Creminelli Fine Meats and Craftsy. Visit our webpage to get listener discounts at www.hungrysquared.com.