Episode 111: The Essential Indian Instant Pot Cookbook with Author Archana Mundhe

Monday, October 15, 2018
We're delighted to chat with Archana Mundhe of The Ministry of Curry about her new cookbook, The Essential Indian Instant Pot Cookbook. She goes into the history and the role that traditional pressure cookers play in Indian cooking, how she transitioned her family recipes to the Instant Pot, and also how you can transition your favorite dishes to the Instant Pot. We also love these Rubbermaid containers and want to try Duke's Mayo.

Let's taco 'bout it!


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!



  • Traditional stove-top pressure cookers are usually employed in making Indian food, so using the Instant Pot is a natural fit.
  • The Saute function on the Instant Pot is perfect for browning meat, tempering onion and garlic, and roasting spices before your bring the Instant Pot to pressure. After the pressure comes down, the Saute function is great to get the sauce to the right consistency. Remember to deglaze the bottom of the pot after sautéing, so it doesn't give you the Burn alert.
  • Instant Pot needs to come out with an Instant Pot that's compatible in India, so Archana's mom can get one!


  • When converting your own recipes to the Instant Pot, 1) set realistic expectations and 2) remember that there is no evaporation when using the IP (ie you may need to cut back on your liquids).
  • Tip for cooking with the Instant Pot: Make sure all your ingredients that will go in the Instant Pot are ready to go.
  • Essential Indian ingredients: Fresh garlic, fresh ginger, fresh cilantro, Indian chiles (or jalapeno or Thai chiles), red and yellow onions, plum tomatoes, cauliflower, baby spinach, and a good quality whole wheat flour (for paratha).



Run Time: 61 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Episode 110: Food Vending Machines

Monday, October 8, 2018
We get into the history of vending machines, from Heron of Alexandria's Holy Water dispensing machine all the way to caviar vending in Beverly Hills, California. We also cover a trend of fully vending machine restaurants called automats and cover some of the crazy stuff you can purchase from vending machines nowadays. Plus, we go old school and answer a Food Fight question about Oreos and talk about Chinese sausage.

Let's taco 'bout it!


Photography courtesy of Steven Su
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!

  • Did you see this former Nathan's Hot Dog Eating Contest contestant drink 1.25 gallons of In-And-Out vanilla milkshake? Yikes! By the way, how many hotdogs could you eat if you entered a hot dog eating contest?
  • Food Nerd Shoutout Food Fight Question: Thanks Cambria for sending us a Food Fight question about your husband being stuck in a Cookies and Cream rut and asking how to help him out of it. You could introduce similar, but a little different flavor or texture as suggested in the episode on the Ergo Spout. Involve your hubby in the planning of meals to get him more involved. Or consider it a challenge to make those meals he requests the best version of those meals. Or start introducing him to weird flavored Oreos (such as this, this, this, this, this, or this) and if he likes a flavor, make a dessert based on that new flavor! Don't try this flavor though--it's gross!

Photography courtesy of Alice Pasqual


Photography courtesy of Dmitri Popov

  • It wasn't until the late 1800s when stamps and notepaper and books were vended. Gumball machines made their debut also at train station platforms.
  • Coffee vending machines become more popular due to the push of the coffee break, which we talked about in this other episode.
  • Joseph Horn and Frank Hardart opened the first automat, an all-vending machine restaurant, in 1902 in Philadelphia. They opened their first one in New York City in 1912. They eventually went out of business after the financial crash in the 1970s. There is a modern version of the automat in San Francisco called Eatsa that serves up healthy fare.

Photography courtesy of Ruth Ochoa


Run Time: 52 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Episode 109: Mindful Eating with Jenny Eden Berk, Eating Psychology Coach

Monday, October 1, 2018
We are pleased to discuss with Jenny Eden Berk, an Eating Psychology Coach, the hurdles that affects us and those around us. She delves into diet culture, how she changed her speech and actions for her daughters, and she gives us two tips that help us "embody" our bodies. Plus, Winter officially shares her love for sous vide and Sharon tells us about her love for a new wine she discovered.

Let's taco 'bout it!


Photography courtesy of Jon Tyson

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!

  • Food Nerd Shoutout: We loved the interview with Ergo Spout inventor, Kate and Bryce Hansen, and so did listener Jess S. who confessed her love of Mason jars. Thanks for listening, Jess!
  • Let's Dig into the Kitchen Drawer: Winter officially shares her love of her Hamilton Beach sous vide machine and 6 qt. slow cooker, because 1) it doubles as a slow cooker, which removes an extra kitchen appliance out of her cupboards, and 2) it's a sous vide! Only issue: The lid rests in a shallow lip, thus the lid can slide around a bit. Winter's rating if you're planning on traveling with it: 4 out of 5 stars. Winter's rating if it's going to stay at home mostly: 5 out of 5 stars. By the way, you can listen to this great episode with Jason Logsdon all about sous vide.
  • Welcome to Jenny Eden Berk for coming and talking to us about mindful eating. She has a Master's in Psychology and is certified as an eating psychology coach. Jenny also wrote the best-selling book The Body Image Blueprint.

Jenny Eden Berk, Eating Psychology Coach

  • Jenny remembers being bombarded by the messages of diet culture at an early age, even from the nonverbal cues from family members.
  • She encourages people to trust themselves and their body signals, to relish and savor food they are eating. It's an abundance mindset and all foods are on the table.
  • If we attribute morality to food (i.e. the Twinkie is bad and broccoli is good), it's easy to shame people and yourself for your food choices. It's like Brene Brown's shame storm.

Photography courtesy of Maria Fernanda Gonzalez

  • Role modeling is one of the best ways to teach children. Her job as a parent to 3 daughters is to provide lots of variety of good food and not to judge their food choices, so they learn how to trust themselves when they're eating.
  • What are your triggers and food scripts?
  • It's not black and white. It's 50 shades of gray in dieting.
  • Embodiment is all about embodying our body. It's dropping into our body and getting a feel of the lay of the land--the good and the bad. It's a chance to be intrinsic about what you're eating.
  • Jenny is offering Hungry Squared listeners a 7-Day Mindful Eating Course here. Join us now!
  • First tip: Stop, look, and listen.
  • Second tip: Breathing technique 4-7-8. 

Photography courtesy of Dan Gold


Run Time: 49 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Episode 108: Kitchen Tool Design with Kate and Bryce Hansen, Creators of the Ergo Spout

Monday, September 24, 2018
We talk with Kate and Bryce Hansen, inventors and creators of the Ergo Spout, all about designing this kitchen tool. In order to bring this spout that can be used with a regular-mouth Mason jar, they did market research, created prototypes, and hired engineers to eventually get it to a successful Kickstarter campaign. Listeners can still pre-order and get 15% off when you enter the code HUNGRY2 at checkout on their website. Also, Winter and Lee also talk about popcorn popping machines and try out interesting jerky that some listeners sent in!

Let's taco 'bout it!


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!


Bryce and Kate Hansen, inventors of the Ergo Spout (photo courtesy of Ergo Spout)

  • We met Bryce at the Bountiful Farmers Market while Lee was running his food stand, Bee's Knees Waffles.
  • Kate had a vintage syrup dispenser that she chipped and she was bummed. What I really need is a mason jar! Kate exclaimed. It lead her to search the Internet to see if there was anything out there. There was nothing.
  • Bryce decided to run with it (he's always wanted to do a Kickstarter campaign), so he approached
  • 3-D printing made a huge difference in prototyping. They would sometimes do 2-3 different prototypes each week. Have you every 3D printed? You can buy a home model 3D printer like this or this.

Ergo Spout prototypes, first (left) to final prototype (right)

  • Bryce named it the Ergo Spout, since he is quite particular about how it help in the hand. They showed Winter several prototypes and the evolution from beginning to final product.
  • The lid was the next design challenge. It started out as a little lid that covers the hole only. They eventually moved to a lid that covered the entire spout. They had to hire an industrial designer to help with that flip-top lid.

The Ergo Spout's final lid (left) and the original lid (right)

  • Kate's philosophy of kitchen tools: There's two categories of kitchen tools: 1) Aspirational tools and 2) Enhancement tools. Aspirational tools want to "change your life", but most times don't. Enhancement tools enhances whatever you're doing already in the kitchen and how you cook.
  • Bryce's philosophy of kitchen tools: It's all about the user experience. For example, he loves ice cream scoopers, such as the well-designed Cutco-brand Scoop, the Midnight Scoop, and the Bellaire Scoop.
  • They started finding their tribe and growing their email list through going to farmer's markets, home shows, and Facebook ads. The email list should be 5,000-10,000 big to have an audience when the Kickstarter launched. 
  • To be successful with a Kickstarter, the product needs to be somewhat unique, but also somewhat familiar. They launched their Ergo Spout Kickstarter July 2, 2018 and was funded in 14 hours. Congrats!
  • They learned that homesteaders want this product. The small dairy industry would really benefit from the Ergo Spout also.

Ergo Spout prototypes on different Mason jars


Ergo Spout (photo courtesy of Ergo Spout TM)

  • Introducing Interesting Ingredients: Thanks to our friends, Jamie, Ryan, Bonnie, and James, who gave us some pork jerky made by Wild Stampede from the Beef Jerky Outlet. We tried some Pork/Kangaroo, Pork/Ostrich, and Pork/Alligator jerky. The Pork/Ostrich was Winter's favorite. That was very interesting!
  • You can send us non-perishable food items to PO Box 651652, Salt Lake City, Utah 84165.
  • We love you guys!

Run Time: 55 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

Episode 107: Fried Foods Mini Episode with Lee Redd

Monday, September 17, 2018
Lee joins Winter on this week's mini episode (Happy Honeymoon to Sharon!) to talk about fried foods, especially ones you may find at your local state fair. We briefly talk about the history of frying foods and the science behind a good fried product, then jump into a "Would you eat it?" session. Yikes, that's a lot of fried food!

Let's taco 'bout it!


Photography courtesy of Blake Guidry
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!

  • Food Nerd Shoutout: Thanks to Shannon J. for letting us know that's she's been listening to a lot of our older episodes--Lee does cook a lot for us! And shoutout to Yandary for sending us a link to some vintage cast iron pieces that someone was selling on Craigslist. If you need some new pieces to restore, check it out here!
  • There's a long history of frying things in oil, dating from the first written account in the Roman cookbook Apicius in the 5th century BCE. 

Run Time: 22 minutes

Sponsors: We have no sponsors for this episode. If you're interested in working with us, please contact us. We'd love to partner with you.

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