Episode 73: Potatoes

Monday, December 11, 2017
On this week's episode, Lee is joining Winter to talk all about potatoes and its long and storied history as it traveled from Peru to Europe and back to the Americas again. We also delve into the difference between starchy and waxy potatoes and how to cook them. We then help our Food Fight listener who thinks everyone is invited, but isn't!



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!





  • My favorite roasted potatoes are these Cook's Country recipe using baking soda in the water. 
  • Idaho is ideal for growing potatoes, from the volcanic, draining soil to the daily changes in temperature.
  • We also help a Food Fight listener who assumes that others have been invited to a party, but they aren't. Very awkward!

Run Time: 48 minutes

Help us! Let's All Give! We are happy to donate to Lifting Hands International during this holiday season and we want to invite our listeners to give what you can! They are providing aid to refugees around the world. You can find about them more here.

Please donate here at this link to help our friend, Troy!

Here's more about this organization and the founder, Hayley Smith.


Episode 72: Evaporated, Sweetened Condensed, and Powdered Milk

Monday, December 4, 2017
On this week's episode, we are figuring out what the differences are between evaporated milk and sweetened condensed milk and their interesting beginnings. It always comes back down to eating safe prior to the 18th century. Also, we help our Food Fight listener navigate the leftover landscape at a holiday potluck dinner.



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've talked about on this episode about how back in the day, people drank beer because it was safer than the water. Milk was not safe to drink either.
  • Gail Borden patented his sweetened condensed milk. At one point in time, his company issued a press release, extolling the virtues of sweetened condensed milk and stating that Eagle brand was a health food.
  • John Myenberg went off on his own and made evaporated milk (or unsweetened condensed milk) and commercially produced it first.
  • Elbridge Amos Stuart is the founder of the Carnation, most famous for their evaporated milk, "Milk from Contented Cows".


  • Osip Krichevsky, Russian doctor, invented powdered milk in 1802.
  • Sharon used evaporated milk in this taco mac recipe from this episode, but you can use it in the ice cream found on the East coast that's chewier like we discussed in this episode. The evaporated milk acts as an emulsifier.
  • You should try Jell-O with evaporated milk--it's a treat from Winter's past!
  • We also help our Food Fight listener figure out what she can take as a leftovers at a family/friend party. It's like when our friend Leslie at So This is Love Podcast regretted that she didn't get some corn casserole that her friend made. We cooked our steaks in the Hamilton Beach sous vide, but Lee wasn't giving out his crab legs during Thanksgiving.

Run Time: 53 minutes

Help us! Let's All Give! We are happy to donate to Lifting Hands International during this holiday season and we want to invite our listeners to give what you can! They are providing aid to refugees around the world. You can find about them more here.

Please donate here at this link!

Here's more about this organization and the founder, Hayley Smith.



Episode 71: Outdoor Cooking with Special Guest, Susan Strayer of Mountain Mom and Tots

Monday, November 27, 2017
On this week's episode, we're in the Great Outdoors, cooking up a meal with special guest Susan Strayer of Mountain Mom and Tots and learning all about how to cook outdoors and while camping, including what are your heat sources and Dutch Oven. Plus, Sharon and I commit to joining Susan's Outdoor Cooking Challenge. Will you?



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're so excited to have Susan Strayer of Mountain Mom and Tots on our podcast to chat all about outdoor cooking and how we should get outside with our families! We've done an episode on cast iron
  • By the way, gear makes a difference in making camping more enjoyable.
  • You can join Susan's Helping Families Explore Outdoors Facebook Group if you want to make this a priority for your family.
  • Using a fire: Cooking with the coals (like a tin foil dinner), over an elevated grill or platform over the coals, or cooking food on a stick in either the flame or the coals (preferable).
  • 2-Burner Camp Stove (generally with propane): There are many options like Coleman or Campchef or all these resources on Susan's page.


  • Dutch Oven: The ones with legs is best for outdoor cooking, so you can stick coals underneath. By the way, the Dutch Oven is Utah's state cooking pot.
  • Backpacking Stoves: JetBoil and MSR are a couple brands that are out there, and these jobs are solely used to heat water, so you can add it to a freeze dried or dehydrated meal, such as Mountain House's Mac and Cheese or Raspberry Crumble. Heck, you could bring ramen or Cup 'O Noodle while backpacking!
  • Miscellaneous: Solar ovens (Go Sun Sport), pit cooking, and a chemical heat option (warmer packs, such as this one by Inno Baby Aqua Heat).




  • We don't have a Food Fight question this week, but don't forget to email us if you have a question to hungrysquared@gmail.com.

Run Time: 54 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 70: Instant Pot: Yogurt, Vanilla Extract, and Cheesecake

Tuesday, November 21, 2017
On this week's episode, we talk about a few things you can do with the Instant Pot, that are a little more intimidating, namely making yogurt, infusing your own vanilla extract, and making cheesecake. Yes, you CAN make a cheesecake in the Instant Pot! We also help our Food Fight listener deal with her condiment conundrum.



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!






Run Time: 58 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 69: Holiday Meats

Monday, November 13, 2017
On this week's episode, we are talking all about different meats that are eaten during the holidays, such as turkey, ham, prime rib, goose, and seafood. There are so many delicious options for your upcoming holiday season. We also help our Food Fight listener figure out how to match her spouse's hunger levels.



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!







  • There's a ham belt and climate plays a part as discussed with Cristiano Creminelli.
  • Ham was cured for spring specifically Easter, then it eventually got included during Christmas time. There are City Hams (wet brine) and Country Hams (dry cured).
  • Dwight Kalb made a sculpture of Madonna (the singer) and sent it to David Letterman.
  • Deep-fried turkey--ordered online (not done in our own homes!).
  • The Food Fight listener and her husband have different hunger levels when it's time to eat.

Run Time: 53 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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