Episode 54: Meal Replacements from SlimFast to Soylent

Monday, July 24, 2017
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.


We're not talking about this kind of meal replacement shake

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!


Peach, Tomato, and Thai Basil Salad with Seared Aussie Lamb Loin
  • Lee asked us if we had heard about Soylent before. Winter hadn't, but Sharon had heard about Soylent Green before (yikes!). Here's the trailer to Soylent Green, based on the book Make Room, Make Room by Harry Harrison.
  • We think of SlimFast as one of the first meal replacement brands. Ensure and Boost came about because of medical feed who need enteral feeding.
  • Tang was the orange juice substitute that the astronauts used, such as John Glenn. Buzz Aldrin confessed to NPR that "Tang sucks."
  • The Jetsons would take a meal replacement pill, but it causes indigestion.
  • Winter loves both Star Wars and Star Trek (don't send me hate mail), and we were watching an episode of Star Trek: The Next Generation and the food replicator and that's how we got on to this topic of meal replacement.
  • Rob Rhinehart's blog post "How I Stopped Eating Food" that put the idea of Soylent on everyone's radar.



  • By the way, you can figure out where to get your Aussie lamb or Aussie beef by using this handy-dandy tool
  • Are you a fry thief? You just need to accept your fries will get stolen. We help our Food Fight listener just know you can't thwart a fry stealer. You just can't.

Run Time: 49 minutes

Sponsors: Our podcast is sponsored by our awesome and food-loving sponsors.


True Aussie Beef & Lamb are partnering with us to bring this amazing sweepstakes so that one of our listeners can win a Big Green Egg grill and smoker. Yay! Watch out for some yummy Aussie Beef and Lamb recipes we're cooking up and a Facebook Live video that we'll be doing today (July 24)!

Go to www.grillonthegreen.com and enter BEFORE August 1, 2017. Make sure you choose the Hungry Squared Podcast in the dropdown menu, because we want you to win!

Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin

Thursday, July 20, 2017
Disclosure: This post is sponsored by our friends at True Aussie Beef and Lamb and the Big Green Egg. Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!


Hey all, it's Winter.

Confession time: I'm a food impresser. I like to impress people with food. It's what we do around here. We go to great lengths to make wonderful dishes for our friends and family, so they will heap praises on us. It's kind of a sickness. 

When you're married to a chef and you like to make food yourself, it's what happens. 

Another confession: Despite the fact we're food impressers, we sometimes don't pull off a dish that impresses because a) we have time constraints, b) it's too hot to cook, and c) and we are lazy.

Last confession: We have a couple of tricks up our sleeve.

And this is one of our tricks: The Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin. 


Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin

Now you may be asking me, "Winter, how is this one of your tricks? This looks like it took a lot of time and effort to make."

You can make it pretty quickly with minimal effort AND you're grilling outside so you're not heating up your home. I can attest that after a busy Saturday, we had friends over that evening, and we pulled this salad together. I promise you, you're going to impress people at your next outdoor summer party with this salad. (#ownyourparty, amirite?)

The ingredients are easy to gather. This is the season for peaches and tomatoes and fresh herbs to shine.  Thai basil has a little hint of a licorice or anise and can be a little spicy. The Flavor Bible grouped together peaches, tomatoes, and Thai basil together, and I can see (and taste) why! 

By the way, if you don't have access to Thai basil, you can use regular sweet basil in a pinch.


Tomatoes, shallots, pistachios, Thai basil, chevre cheese, and peaches

Now I think the Aussie lamb is the key to elevating this salad. It's tender and juicy when you grill it up. And for those of you who shy away from lamb because it's "too gamey", I want to set the record straight that Aussie lamb is not. (You can find which stores in your neighborhood sell Australian lamb by going here.)

By the way, Lee decided to add some cinnamon to the rub for the lamb, and I loved how the warmth and spiciness played off of the sweet of the peaches. It was peach cobbler-esque!

With some Aussie lamb loin

You're going to want to get your Big Green Egg up to 425 degrees F, so you can sear those steaks about 3-5 minutes on each side to create a lovely crust (aka the Maillard reaction). We like medium rare, so we pulled the lamb loin off the heat at 130 degrees F, because your lamb is going to continue cooking and will get to 135 degrees F (final internal temperature).

DO NOT cut into it yet! I know it looks so good and you want to snitch a taste, but it will get even better if you let it rest. Put your lamb aside on a plate a cover it with foil and let it be for a few minutes.


True Aussie lamb and the Big Green Egg = Awesome match!

Tomatoes are the star of the salad dressing. The salad dressing?

Yup! When you toss the tomatoes in with the olive oil, vinegar, shallots, salt and pepper, the salt will pull out some of the water from the tomatoes because of our friend and scientific principle, osmosis. The tomato water is heavenly and adds a different depth to your dressing. 

You're also going to let that sit, so those flavors can blend.


Tomatoes are key to this salad!

You're going to slice up your lamb after you've let it rest. Aren't you glad you waited, because look how pretty that is?


Are you kidding me? It was SO tender!

Okay, T-minus 10 minutes till your friends arrive for your outdoor summer dinner party, start plating your salads and grill up some slices of bread on the Big Green Egg. And voila--you are a food impresser too!


Peach, Tomato, and Thai Basil Salad with Seared Lamb Loin = Impressive

You're gonna look like a rockstar, just saying!

Peach Tomato Thai Basil Salad with Seared Lamb Loin
Serves 4

For the lamb:
4 lb True Aussie lamb loin (four 1-pound steaks)
1 1/2 tbsp salt
1 tbsp black pepper
1 1/2 tsp cinnamon
1/2 tsp cayenne pepper
1 tsp paprika
1 tsp dried basil

For the salad:
4 tbsp extra virgin olive oil
3 tbsp balsamic vinegar (I love the Private Selection brand, it's sweeter and smoother)
2 tbsp shallots, minced
1/2 tsp salt
1/4 tsp ground pepper
4 large ripe, but firm tomatoes, beefsteak or other large heirloom variety, cut in wedges
8 cup of spring salad mix
4 firm and ripe peaches, cut in wedges
1/2 cup shelled pistachios
1/2 cup crumbled chevre (goat) cheese (I love Vermont Creamery's, it's mild and creamy, and not too goat-y)
2 tbsp Thai basil, chiffonade

Combine spices and coat the lamb loin steaks with rub. Cover with plastic wrap and let rest up to 24 hours in the refrigerator. Remove from the refrigerator about 30 minutes before you are ready to grill.

When the Big Green Egg is up to 425 degrees F, sear the lamb for 3-5 minutes on each side until the internal temperature is at 130 degrees F. Remove from heat and cover. It will continue to cook up to 135 degrees F for a medium rare finishing. Let rest for at least 15 minutes, before cutting into 1/4 -1/2 inch slices.

In a medium sized mixing bowl, combine the olive oil, balsamic vinegar, shallots, salt and pepper, and tomato wedges. Mix and set aside.

On a large plate, place 2 cups of salad greens, then sprinkle some chevre and pistachios. Add and arrange the peaches, tomatoes and lamb atop the salad greens. Spoon on the dressing over the entire salad. Sprinkle the Thai basil to finish.

Serve with grilled crusty bread and enjoy, you food impresser, you!


While you're here, have you entered the Grill on the Green Sweepstakes put on by True Aussie Beef and Lamb and the Big Green Egg? We want one of our listeners/readers to win the grand prize (hint hint: it's a Big Green Egg!). Head on over to Grill on the Green and enter before August 1, 2017.





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Episode 53: Summer Foods from Jell-O Salads to Watermelon

Monday, July 17, 2017
On this week's episode, we are summer-lovin' on all the summer foods, because it's so hot outside! We talk about potato salad (yum!), ambrosia salad (weird!), and Jell-O salad (hit or miss!), then move on to the fun (and deadly) history of watermelons. We also help our Food Fight listener try and practice food safety at all her summer picnics she will be attending in the next few weeks.


Watermelon during summer!

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!


Creamy potato salad
  • Ambrosia Salad: Like it or not?
  • Jell-O Salads: Winter loves Jello, so these are generally a win for her. Sharon, it's a hit-or-miss!
  • Did you know the 4 discontinued savory flavors of Jell-O are? Tomato, Vegetable, Italian, and Celery. Those don't sound good at all!
  • Food trends are funny, just like Jell-O once was in the 50s. I wonder what people are going to say about stuff we're into, like kale and the Instant Pot.
  • Winter has eaten "kholodets", a Russian version of aspic, kinda like a meat Jell-O before. It's not bad! Just make sure to spread it on bread--kinda like Vegemite!
  • If you have minute to read this article about the worst vintage recipe that Rebecca Orchant has ever made, it's pretty entertaining. By the way, you can find Rebecca and Sean here if you're ever in Massachusetts.

Jell-O!

Run Time: 54 minutes

Sponsors: Our podcast is sponsored by our awesome and food-loving sponsors.


Zip Schedules is a perfect tool for our small business owners out there! It's an online employee scheduling software and app, that makes scheduling and keeping in touch with your staff a cinch. It takes minutes to create your weekly schedules.

Go to zipschedules.com and get 30 days free when you sign up. PLUS, our Hungry Squared listeners can enter the code HUNGRY to receive 20% off your monthly subscription for a whole year! Awesome! Thank you, Zip Schedules!



True Aussie Beef & Lamb are partnering with us to bring this amazing sweepstakes so that one of our listeners can win a Big Green Egg grill and smoker. Yay! Watch out for some yummy Aussie Beef and Lamb recipes we're cooking up and Facebook Live videos that we'll be doing in the coming weeks.

Go to www.grillonthegreen.com and enter BEFORE August 1, 2017. Make sure you choose the Hungry Squared Podcast in the dropdown menu, because we want you to win!

Smoked Lamb Tacos with Tzatziki Sauce

Friday, July 14, 2017
Disclosure: This post is sponsored by our friends at True Aussie Beef and Lamb and the Big Green EggSome of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Hey everyone, it's Sharon.

We've had a lot of family gatherings so far this summer. We've celebrated the last day of school, birthdays, a graduation, our first out-of-state podcast trip, the 4th of July--you get the picture. 

Celebrations call for good food. 

Smoked Lamb Tacos--drooling!

And since it's summer, that means all cooking must be done outside--it's the law. Yes, the law of summer! If you have a gathering, you must grill. (And not heat up the house--for the love of all that is holy.) 

Recently, we welcomed a new member to our family. And our lives have been forever changed. I'm talking about our large size Big Green Egg! The smoky flavor it adds to the meat we grill is phenomenal. And the actual smoking of the meat? Out of this world! We've been working it hard with all the dinners we've been hosting and let me tell you, we have won at potluck dinner (#ownyourparty, people!). Every. Time. 


The secret is the smoke. 

Or maybe it's the different woods we've been using to smoke with. 

Or maybe it's the grass-fed True Aussie Beef and Lamb we've been using like there's no tomorrow. 

Grass-fed beef and lamb only from Australia! Photo courtesy of True Aussie Beef and Lamb

I guess there are a lot of things that are the "secret" when you #ownyourparty!

When I was planning the menu for a recent get-together, I thought of the Aussie lamb shoulder in my freezer, just begging to be smoked. My next thought was WHAT am I going to do with 3 pounds of smoked Aussie lamb shoulder?? And then of course my brain immediately went to tacos, because...tacos are my life. And if tacos aren't your life,  don't worry, I've got a recipe for that! 


(By the way, where do you find True Aussie Beef and Lamb? Right here in your very own neighborhood!)

I thought it would be fun to spice up the lamb with a taco flavor and pair it with a cool tzatziki sauce. Because lamb and tzatziki are made for each other. Without further ado, I give you Smoked Lamb Tacos!

The Aussie lamb, the slaw, the tzatziki sauce--perfect way to enjoy the #GreaterOutdoors

Smoked Lamb Tacos with Tzatziki Sauce

3 pounds of grass-fed Aussie lamb shoulder, tied
1 cup of hickory wood chips, soaked for 30 minutes
2 cups of apple juice in a heat-safe dish
Flour or corn tortillas for serving

For the Rub: 
1 tablespoon chili powder
2 tablespoons Real Salt
1 tablespoon ground cumin
1 1/2 tablespoons Penzeys Arizona Dreaming spice 
2 teaspoons dried oregano
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon ground cloves

For the slaw:
1/2 cup red and orange bell pepper, sliced into
1/2 cup jicama, sliced into matchsticks
1/2 cup shredded red cabbage


For the tzatziki sauce:
1 medium yellow onion, grated
1 cucumber, grated
3 cloves garlic, pressed or minced
1 1/2 cups sour cream
1 1/2 cups full fat yogurt
1 tablespoon chopped dill
1 teaspoon of lemon juice


Combine all of the rub ingredients in a large mixing bowl. Place the lamb in the mixing bowl and get rubbing! Get all the nooks and crannies. Really shove it in there. You'll use up all the rub and you should have a nice even coating on the shoulder. My lamb was tied in an elastic webbing which is basically used to keep it all together. It's easiest to carefully remove the webbing first, rub the lamb, and then carefully put it back on. But I didn't realize that until I was almost done. So I pulled half of it down, slathered on the rub, then pulled the other half down and slathered that half in rub. Whatever works--you do you. But also, do it the easy way and remove the webbing first, OK?

Now comes the fun part, smoking on the Big Green Egg! First get your Egg up to temperature. The temperature we're aiming for is 220-225 degrees Fahrenheit. So put in your hard wood lump charcoal and light it. (Seriously, everyone should be using hard wood lump charcoal it's a game changer!) After the charcoal is lit and hot, put the hickory chips in. Now put on the ConvEggtor accessory. This facilitates indirect cooking on the Big Green Egg which makes it perfect to use for smoking. On the ConvEggtor, you're going to put your heat safe dish full of apple juice. We used a small disposable foil pan and that worked great. If you don't have apple juice you can use water or beer. Just something that pairs well with your meat so it doesn't dry out while it's smoking. 

Big Green Egg Smoker and Grill. Photo courtesy of Big Green Egg

Then you'll put on the grill top and the lamb rests on that. And you'll let it go. And go. We smoked the lamb for 6 hours. You'll want to be sure to use a meat thermometer on your lamb for safe cooking. For ideal shredding and crust, you'll want it to be around 160 degrees F. We took the lamb off when it was 170 degrees F. The crust was perfect and we still had a lot of medium cooked meat that was tender and juicy. Let the meat rest for up to 30 minutes. If you can. We couldn't resist and started diving into it after 10 minutes! Take 2 forks and shred the meat and you'll have tacos for a crowd or a least a few leftovers for you and your family.

Combine all ingredients for the tzatziki sauce in a medium bowl. 

Put it all together by taking a tortilla, put in some slaw, add some lamb, and top with tzatziki sauce. Garnish with dill. The flavor is out of this world! 

For your picky and non-picky eaters alike

Note: Even our resident picky eater asked for seconds. Talk about a win! If you're introducing lamb to your kids for the first time, I highly recommend this recipe. Our 12-year old had never had lamb before and is usually very wary/suspicious of new foods. And he LOVED these tacos. You'll have extra tzatziki sauce, so I recommend serving the tacos with raw veggies and an extra side of the tzatziki for dipping. 

While you're here, have you entered the Grill on the Green Sweepstakes put on by True Aussie Beef and Lamb and the Big Green Egg? We want one of our listeners/readers to win the grand prize (hint hint: it's a Big Green Egg!). Head on over to Grill on the Green and enter before August 1, 2017.




Episode 52: Trappist Monastery Breweries with Authors Caroline Wallace, Sarah Wood, and Jessica Deahl

Monday, July 10, 2017
On this week's episode, we get to talk to Caroline Wallace, Sarah Wood, and Jessica Deahl, the authors of the new book Trappist Beer Travels. They traveled thousands of miles to all eleven Trappist monasteries for a behind-the-scenes look at the history and brewing practices of the Trappist monks throughout the centuries. Plus, we help our Food Fight listener figure out how to come to a compromise when it comes to phones during date night.


Copyright Caroline Wallace, Sarah Wood, and Jessica Deahl, published with permission Schiffer publishing, Ltd.

Disclosure: Some of the links within these show notes are affiliate links, which means that if you choose to make a purchase, we will earn a commission, which helps support our show. This commission comes at no additional cost to you, our wonderful listener!

Let's taco 'bout it!


Copyright Caroline Wallace, Sarah Wood, and Jessica Deahl, published with permission Schiffer publishing, Ltd.

  • Beer has been a part of civilization, especially at monasteries. Water wasn't potable, so they turned it into beer, which was safe and clean, but also provided needed calories for any visitors coming through.
  • St Benedict's tenets included prayer and solitude, but also work. 
  • Trappist are a Benedictine off-shoot, but are more in line with stricter rules of St. Benedictine. 
  • There is 3 criteria to get the Trappist craft designation: 1) Must be brewed within the walls of the monasteries, 2) either brewed or quality controlled by the monks, and 3) the profits will go to the up-keep of the abbeys and daughter houses, and other charities. 

Copyright Caroline Wallace, Sarah Wood, and Jessica Deahl, published with permission Schiffer publishing, Ltd.

  • Beer 101 at the Trappist monasteries: Triple (sweet, lighter in color), Double (maltier, mid-range alcohol), and Quad (darker beer). They are beers for "contemplation".
  • There is also something called a Patersbier, are lower alcohol beers and are usually the things the monks drink for themselves. 
  • Spencer Brewery is the only US Trappist monastery that brews beer.
  • The technology to produce the beer nowadays is quite advanced (including stainless steel and solar panels), despite how old the  There is a glass recycling program too.

Copyright Caroline Wallace, Sarah Wood, and Jessica Deahl, published with permission Schiffer publishing, Ltd.

  • The 4 main ingredients of beer are water, hops, malt, and yeast. Water is generally from spring water, which can add a certain minerality. Yeast usually has developed their own house yeast strain. Malt can affect the flavor depending on the amount of roast to it. And different Hops can add a different flavor to it.
  • Ean de Clerck sent Father Theodore to brew school to help the Chimay monastery build back up after the war. Father Theodore developed a strain of yeast that is still used to this day.
  • During their travels, they worked with the International Trappist Association to get the interviews. If you want to travel on your own, get the book and they will help you do your own mini-tour of the monasteries and abbeys. You can also go on Open Door Days at some of these abbeys, such as this one at Orval.

Copyright Caroline Wallace, Sarah Wood, and Jessica Deahl, published with permission Schiffer publishing, Ltd.


Run Time: 56 minutes

Sponsors: Our podcast is sponsored by our awesome and food-loving sponsors.


Zip Schedules is a perfect tool for our small business owners out there! It's an online employee scheduling software and app, that makes scheduling and keeping in touch with your staff a cinch. It takes minutes to create your weekly schedules.

Go to zipschedules.com and get 30 days free when you sign up. PLUS, our Hungry Squared listeners can enter the code HUNGRY to receive 20% off your monthly subscription for a whole year! Awesome! Thank you, Zip Schedules!



True Aussie Beef & Lamb are partnering with us to bring this amazing sweepstakes so that one of our listeners can win a Big Green Egg grill and smoker. Yay! Watch out for some yummy Aussie Beef and Lamb recipes we're cooking up and Facebook Live videos that we'll be doing in the coming weeks.

Go to www.grillonthegreen.com and enter BEFORE August 1, 2017. Make sure you choose the Hungry Squared Podcast in the dropdown menu, because we want you to win!

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