Episode 49: Indian Cuisine and Spices with May Fridel, Author of the Indian Cuisine Diabetes Cookbook

Monday, June 19, 2017
We are delighted to have May Fridel, author of the Indian Cuisine Diabetes Cookbook and CEO of Passion for Spices. She talks all about spices, her family's history in the spice trade, and how to handle and prepare them. She teaches us some basic Indian cuisine and techniques and we learn a lot! Plus, we help our Food Fight listener with some geeky side-dish ideas for a future food truck.



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!


Hoodoos in Utah



  • The Indian philosophy of eating and cooking is based on seasons and layering flavors (not necessarily adding fat). Make sure you layer the spices--it's palate enhancement!
  • May's family is from Kerela, India and she told us how the spice trade in her family can be traced all the way back to St. Thomas the Christian.
  • Passion for Spices offers classes and camps for the entire family where May is based in New Jersey, so check it out!
  • Bhuna: Sauteeing the spices in a little hot oil to bring out the flavor.

May Fridel of Passion for Spices

  • She describes using a small food processor like this Cuisinart food processor to grind up her spices after toasting them.
  • The sweeteners in the cookbook are all ADA-friendly. No refined sugar here! See pages 22 and 23 for the Indian pantry portion. She recommends good-quality maple syrup and honey.
  • Winter learned the term "korma" is braising.
  • The key to Tandoori-style cooking is the different layers of marination.


  • Tumeric has curcumin, which has anti-inflammatory properties. You need to know how to use it, taken in the right amount in oil or ghee and with black pepper.
  • May is offering our listeners 50% off her spice line. Enter the coupon code HUNGRY to receive 50% off. Thank you, May!
  • Also, we are giving away a copy of May's cookbook on Instagram. Head over to Hungry Squared Podcast's Instagram page for details. Giveaway ends Sunday, June 25 at 11:59 PM PST.
  • Our food fight listener, Keyra, asked about geek-themed side dishes for a future food truck! French fries as swords, onion rings for Lord of the Rings, fried mushrooms for a Mario Brothers reference, and Fish Custard from the 11th Dr. Who (Alton Brown had a recipe), fried licorice for Wonder Woman's Lasso of Truth. We want to know what you do--report back! Keyra meets with a geek group that plays games like Exploding Kittens and Settlers of Catan.

Run Time: 63 minutes

Sponsors:



Our awesome and food-loving sponsor is Zip Schedules, a tool perfect 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 go 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!


Episode 48: Barbecue and Smoking - A Father's Day Special with Guest Hosts, Lee Redd and Ike Hall

Monday, June 12, 2017
On this week's episode, we welcome Ike Hall and Lee Redd as special guests to talk all about barbecuing and smoking in preparation for Father's Day. They get into the history of barbecue and what makes a region's sauce and style of barbecue unique. They also help our Food Fight listener break up with a restaurant.



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!
  • This week on the podcast, we have two special guests: Ike Hall (Sharon's significant other) and Lee Redd are hosting in honor of Father's Day. Thanks for filling in!
  • Ike Hall ate Bee's Knees Waffles that Lee made at a mutual friend's wedding. Lee made homemade sandwiches, a "Dagwood" this week.
  • Lee has an Aussie grill and Ike has a split grill.
  • "Barbacoa" was first observed by the Spaniards of the Natives where the meat was wrapped in green leaves and held over burning green branches, because it would smoke a lot.
  • Memphis: Big pit with a tangy, tomato-based sauce
  • North Carolina: Big pit with a ketchup-based sauce
  • South Carolina: Mustard-based sauce with brown sugar
  • Kansas City: They will BBQ anything, cooked over Hickory with a sweet molasses tomato-based sauce 
  • Texas: Beef smoked over pecan or oak and let the meat shine
  • Alabama: Pork and chicken with mayonnaise and vinegar-based white sauce
  • Hawaiian: Kalua Pork is time intensive (pit, volcano rock, chicken wire, wet burlap, etc)


  • Grilling is direct flame, while barbecue is low and slow, being heated by hot air indirectly.
  • Use a hard wood, like apple, cherry, hickory, maple, or mesquite. Pine or cedar work great for fish.
  • Cold smoking: Lower temperatures (below 100 degrees F)
  • Hot smoking: 150 to 200 degrees F and will take a long time
  • You can rotisserie your chicken at home in your barbecue. The key is a rod through your chicken and a constant turn and low flame. 
  • The history of the vinegar sauce came from Great Britain, while the mustard based sauces are due to German and French influences.
  • Charcoal vs propane is based on preference. Charcoal burns at a lower temperature, but puts off more radiant heat. Use a good chimney starter, because you don't want a flame on your meat. By the way, a briquette is a compressed piece of coal dust. Propane is fast.


Run Time: 43 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsors:


Our first sponsor is Zip Schedules. It's an online employee scheduling software and app, that makes scheduling and communicating with your staff a cinch. It takes just minutes to create your schedules--it's especially perfect for you small business owners out there.

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.




Glad Midsommar!

Our second sponsor is the Draper Utah IKEA (67 West IKEA Way, Draper, Ut 84020). IKEA is having their special celebration: Swedish Midsummer Smorgasbord on June 16, 2017 with seatings at 4:00 pm and 6:30 pm.

There will be drinks, crayfish, desserts, and lots of traditional Swedish food. There will even be a kids activity, where you can dance and make a midsummer wreath. The dancing will help you work up an appetite for all that delicious Swedish food!

Ask a Restaurant co-worker for more details and to purchase your tickets. Seating is limited. IKEA Family members get special pricing, so sign up in store or on the IKEA store app!


Thanks, Zip Schedules and IKEA!

Episode 47: Refrigeration and Refrigerators

Monday, June 5, 2017
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.



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!

  • Sharon had Caramel M&Ms road trip food. The center is a harder caramel center like Brach's, rather than melty and liquid-y like a Caramello. Sharon's fave M&Ms are Pretzel M&Ms, while Winter loves either the Mint M&Ms and the Peanut Butter M&Ms that come out during Easter. For Lee's birthday, Winter gave Lee Birkenstock's and made him some hootenany pancakes (aka Dutch babies or German pancakes).
  • How did people keep things cool back in the day? A Chinese text talked about ice cellars, while in Roman and Greek times because they wanted cool beverages, they dug ice and snow pits and would cover it with an insulating material like grass or tree branches. In Persia, yakhchals were made to keep ice and snow cold.
Yakhchal in Iran

  • Frederick Tudor is known as the Ice King of Boston and was the founder of Tudor Ice Company. He sent ice to the Caribbean, Cuba, and even as far as India!
  • Nathaniel Jarvis Wyeth patented a metal blade to cut ice blocks so it was faster and more uniform.
  • Ice harvesting was quite the industry, even from Walden Pond (the same Walden of Henry David Thoreau).
  • Refrigerated railroad cars were insulated cars with ice compartments on both ends in which air would travel past and being denser, it would go into the car and keep its contents cool.
  • The refrigerator's goal is to keep the inside compartment below 40 degrees F to keep food safe. Baltimore Gas and Electric estimates modern refrigerators are made of 60% metal and 40% plastic. 

  • The cooling liquid in the past was ammonia, sulfur dioxide, or methyl chloride, but when these leaked, it could and did cause death. Freon, a chlorofluorocarbon, was then used, but concern was brought up because of environmental issues.
  • The future is in magnets to cool!
  • What's the design of your refrigerator? Having the freezer on the bottom is both Winter's and Sharon's preference.
  • We help our Food Fight listener deal with wedding attendance and food etiquette at 5 weddings she's attending.
  • Reminder, we have T-shirts for sale on our Facebook page and the Hungry Squared listener survey is still open till June 9! You could win a $20 Amazon gift card!
Run Time: 54 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsor, Zip Schedules. It's an online employee scheduling software and app, that makes scheduling and communicating with your staff a cinch. It takes just minutes to do and it's perfect for you small business owners out there.

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. Excellent!

Thank you, Zip Schedules!

Hungry Squared Listener Survey: Win a $20 Amazon Gift Card

Tuesday, May 30, 2017
Welcome! We have a Hungry Squared Podcast listener survey!



You can help us out at the Hungry Squared Podcast by completing this short survey. It shouldn't take more than 5 minutes. Our show is partially supported by advertisers, and your answers will help us learn who you are an which advertisers that best fit you, our wonderful listeners.

Enter your email address at the end for a chance to win a $20 Amazon Gift Card. We won't connect your address with your answers, we promise not to share or sell your email address, and we won't send you email unless you win.

We'd love your answers by June 8, 2017! Danke!


And while you're at it, make sure to jump back and "Like" our Hungry Squared Facebook Page--we'd love that!


Episode 46: Butter

On this week's episode, we reminisce on how we didn't really eat butter growing up (we were raised on margarine), but also the history of butter, the science of butter, and the different types of butter there are out there. There's a lot of butter for everyone! We also help out our Food Fight listener as he enters the dating scene again.



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!



  • How is butter made? It all starts with cream. It's a triglyceride (3 fatty acids + glycerol). This triglyceride doesn't like water (hydrophobic) and is protected by phospholipids. The phospholipids have a head section that is water-loving (hydrophilic) faces outside to the water, and the tails are water-hating (hydrophobic). The create a globule, a safe haven for the triglyceride! You start whisking, the triglycerides start to glom together, since their safe haven has been disturbed. The air, a neutral party, starts to protect the triglycerides. If you continue to whisk longer, you deflate the air, the the triglycerides have really found each other and are butter!
  • By the way, this is a great little video on shear forces when it comes to the best motion to whisk your cream.
  • What are the different types of butter: Sweet cream butter, unsalted butter, European butter, cultured butter, whipped butter, and compound butters.
  • Unsalted butter has two ingredients: Cream and "natural flavors". What are those "natural flavors"? Who knows?!? Just be careful.
  • Cultured butter is allowed to fermented or soured by lactococcus bacteria, which will produce lactic acid. The process is a little like Cristiana Crimenelli's episode on Salami Fermentation.
  • European butter is higher in fat and lower in water content. Winter mentions Romina Rasmussen who owns the bakery Les Madeleines, taught that she purchases a different type of butter for her pastries, such as her famous kouing aman (featured on the Food Network).
  • Whipped butter has nitrogen gas injected in to make it light.
  • Compound butters: Have you tried Chef Shamy flavored butters? Winter really loves the garlic butter.

Run Time: 45 minutes

Sponsors: Our podcast is brought to you by our awesome food-loving sponsor, Zip Schedules. It's an online employee scheduling software and app, that make scheduling a cinch and communicating with your staff a cinch. It takes just minutes to do and it's perfect for you small business owners out there!

Got 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. Wonderful!

Thank you, Zip Schedules!


Episode 45: Shellfish and Lobster

Monday, May 22, 2017
On this week's episode, we talk first generally about shellfish, the anatomy and history, 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 tale! We also help out our Food Fight listener battle garlic-induced body odor.


Cooked crabs ready to eat

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!

Grilled shrimp in soup

  • When shellfish is killed, the liver enzymes start breaking down the flesh, hence sometimes mushy seafood--ew! Those digestive enzymes get inactivated during cooking.
  • Marine biologists recommend putting the crab or lobster in iced sea water to anesthetize them.
  • By the way, seafood is Sharon's desert island food.
  • When hearing "lobster", Sharon thinks of Rock Lobster by the B52s and the Red Lobster restaurant. Winter thinks of lobster as being a rich man's food.
  • The lobster has a rags-to-riches story. Lobster was considered a poor man's protein, because they were so plentiful. The lobster was kinda considered the rat of the sea. Indentured servants and inmates were generally fed it, but they didn't like it!


  • A smack boat were specifically designed boats with holds that allowed seawater to circulate.
  • Lobster was often canned in the past. And it was served on the trains as folks started traveling west. It then started becoming more popular among the rich folks. It then started to become more of a "keeping up with the Joneses".  It's like in Japan with their fruit!
  • Author David Foster Wallace went on assignment to the Maine Lobster Festival and wrote an interesting article called Consider the Lobster.
  • Do lobsters feel pain? There is thrashing around and a "scream", which isn't a scream.
  • You can kill your lobster with the Crustastun, which basically stuns your shellfish.
  • Check out Mudbug Madness in Shrieveport, Louisiana. Piles of "mudbugs" or crawfish cover the tables.
  • You gotta check out the Bob's Burger episode with a butter statue of Julia Childs.

Live crabs

  • The largest lobster ever caught was 44.4 lbs in Nova Scotia! Crazy!
  • Our food fight question this week comes from someone who has a major garlic problem in the gym...ew! Are you using garlic in the correct way? Smash and smear! The salt and pepper need to get a divorce, according to Christopher Kimball.
  • We have a listener survey. If you fill it out, you can enter to win a $20 Amazon Gift Card! Wahoo!
  • Also, if you want to see some of our favorite kitchen tools (or podcasting equipment, if you're looking to start a podcast), you can check out our Amazon Affiliate store (it's no cost to you to use these links). It will help support the podcast!

Run Time: 52 minutes

Sponsors: Our podcast is sponsored by our good friends at Zip Schedules. It's an online employee scheduling software and app, that make scheduling a cinch and communicating with your staff a piece of cake--it takes minutes to do and it's perfect for those in the restaurant and hospitality industry.

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

Thanks, Zip Schedules!


Episode 44: The Food Processor with Special Guest Nicki Sizemore, author of The Food Processor Family Cookbook

Monday, May 15, 2017
On this week's episode, we get to chat with Nicki Sizemore of From Scratch Fast, all about the food processor. We get into the history of the food processor, the design of the machine, and how we can use it in our home more readily. We learned SO much. Plus, we chatted about all the good food in her cookbook, The Food Processor Family Cookbook, and we're drooling! Head on over to Instagram @hungrysquared for a contest to win one of her cookbooks. Then, we help our Food Fight listener figure out how to vacation with her non-foodie friend.



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!



  • We help our Food Fight listener figure out a compromise while on vacation with her friend who isn't into food like she is.
  • We've got a listener survey out now and T-shirts coming soon (at the end of the month)!

Run Time: 1 hour 3 minutes

Sponsors: Our sponsor for today's episode is our friends at Zip Schedules, an online employee scheduling software and app, for our small business and restaurant owners out there. It makes making a schedule and communicating with your staff a piece of cake. It's especially ideal for those in the hospitality industry!

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.

Thank you, Zip Schedules!

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