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!


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

Wednesday, May 17, 2017
We have a 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 1, 2017! Danke!



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!

Episode 43: Brunch and Mother's Day

Monday, May 8, 2017
We're talking all about brunch in honor of Mother's Day on this week's episode of the Hungry Squared Podcast.



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 would have pancakes for brunch because of her mother, who wanted to sleep in. Sharon's mom would always throw out the first pancake to the dog, who started to expect it every Saturday. Winter always associates jalapeno burgers with her mom, because she would make them at the restaurant, the Rainbow Restaurant, they owned in Southern Utah.
  • Thanks to Catherine from the Gluttonous Geek shared a recipe, Honey Sriracha Roasted Sarmale with Avocado, that reminded her of her grandmother's sarmale (cabbage rolls).


  • Also thanks Annette from the Origami Foodie of FaveMom, who shared her memory of her mother about her spiced chocolate chip cookies, made from a cake mix. It was all about the cookie dough. These cookies are perfect with a Diet Pepsi or Diet Coke...at 10:00 am.


Run Time: 44 minutes

Sponsors: Our sponsor for today's episode is Zip Schedules, an online employee scheduling software and app, for our small business and restaurant owners. It makes making a schedule and communicating with your staff a cinch. 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.

Thanks, Zip Schedules!



Episode 42: Avocados

Monday, May 1, 2017



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 Tillamook Marionberry Pie ice cream for dinner, and Winter had Lee's Cincinnati Chili (ours is based on this recipe by What's Cooking America) this week and it was perfect for the rainy week we've had.
  • Avocados comes from the Nahuatl word meaning "testicle".
  • The couple of most well-known cultivars of avocados are Hass and Fuerte here in the United States.
  • Evolutionary anachronism was introduced as an idea by Connie Barlow in her book, and further explored by Daniel H. Janzen and Paul S. Martin in this article.
  • Find some avocado toast on Instagram or Pinterest to change gears.
  • California Avocado Commission is a great resource for how to eat avocados. Did you know that a third of an avocado is a serving size?!
  • The Flavor Bible refers to avocados as a "quiet" food, but you can get a creamy butteriness. It pairs well with bacon, scallions, grapefruit (a "loud" food), crab, smoked trout, or creme fraiche. 
  • Avocados are ripened with ethylene gas and can take 5-6 days to ripen; you can ripen yours faster by putting your avocados in a paper bag with either bananas and apples, which emit ethylene gas. Refer back to our Bananas episode--it was a good one!
  • Katie and Ron Wild ran an informal supermarket poll, giving people ripe avocados, they always asked why they couldn't get ripe avocados.
  • Charlie Gil Henry was the pioneer of ripening rooms for whole pallets of avocados, so people could impulse buy avocados.
  • We help a Food Fight listener feel okay about food lying. We all food lie! Chicken feet dim sum! Don't judge the super tasters out there.
  • Stay tuned next week for an announcement about some fun apparel!

Run Time: 43 minutes

Sponsors: Our sponsor for today's episode is Zip Schedules, an online employee scheduling software and app, for our small business and restaurant owners. It makes making a schedule and communicating with your staff a cinch. 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.

Thanks, Zip Schedules!


Episode 41: Scandinavian Gatherings with Special Guest, Author Melissa Bahen of Lulu the Baker

Monday, April 24, 2017


Nyhavn (Photo courtesy of Keyra Kristoffersen)

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!



  • Pickled herring--is it a red herring? Fishing is a major part of their landscape and economy.
  • Lingonberries only grow in arctic and sub-arctic regions. And you can get two harvests from one plant.
  • As we talked about hygge in a previous episode, we wanted Melissa to expand how the book came about. It was because of her grandfather--the idea man. She wanted to do a book all about gatherings as mentioned in the Little Book of Hygge.
  • People saying Rod Grode med Flode (raspberry pudding) on Youtube. Can you say it?
  • What is up the wooden Dala horse? Dalarna, a region in Sweden, has these horses and were important animals back in the day.


  • Woodland Tea Party Gathering was inspired by the magical nature of Scandinavia. Think fairy tales!
  • Skansen, the outdoor cultural museum, was where Melissa's mom had this lovely chopped summer salad with a very different type of dressing. A very common Scandinavian condiment is called mangoraja--mango and curry flavoring.
  • Why don't we have fika (or break in the middle of the day) in the US? Though we don't have it, it's starting to gather steam as evidenced by Ikea offering fika and this coffee shop in New York City.
  • Nordic tradition calls for split pea soup is served on Thursday. And they have Swedish pancakes. It's warm and comforting and a tradition.
  • Cookies play a big part in Scandinavian tradition. If you're worth your salt, then you have to make at least 7 different cookies during the holidays, since it was a special occasion.
  • Any cookie made on a waffle iron are the way to go! Crumcacull cookies are cooked on a thin press. Her cookies aren't necessarily Scandinavian, but rather Scandinavian-inspired!
  • Did you know that there are crafts in this book also? They are SO cute! A photo of the roofline in Nyhavn taken by her friend at This Little Street, inspired one of Melissa's favorite crafts. (By the way, the picture of Nyhavn above was used courtesy of Keyra Kristoffersen of Photography by Keyra and @photographybykeyra).
  • Cakes are very minimalist, that are very Scandinavian design in general. Less is more, simple, and focused on the flavor.
  • Did you know...Melissa didn't do a majority of the photography, but she did all the step-by-step process shots in a rather meticulous manner?
  • Giveaway and discounts: Melissa is giving our readers 20% off at her Etsy Shop if you enter the code HUNGRYSQUARED till the end of May 2017. Go to the Hungry Squared Instagram for details on our giveaway for a copy of the book Scandinavian Gatherings--contest ends on Friday, April 28, 2017 at 11:59 pm.


  • Winter and Lee help a Food Fight listener figure out what to make for a meeting with the parents. Lee says steak and potatoes, and Winter says fondue or hotpot. Don't offer frozen burritos.

Run Time: 1 hour 5 minutes

Sponsors: Our sponsor for today's episode is Zip Schedules, an online employee scheduling software and app, for our small business and restaurant owners. It makes making a schedule and communicating with your staff a cinch. 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.

Thanks, Zip Schedules!


Episode 40: Roux

Monday, April 17, 2017



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 told about how We got to try some yummy olive oil and balsamic vinegar at the newly opened We Olive and Wine bar at Trolley Square in Salt Lake City. Winter Winter loved the asparagus dish (from this Martha Stewart recipe) that Lee made for a family dinner.
  • Thanks to Richard for the topic recommendation this week. 
  • What is roux? Flour and butter mixed together and used to thicken sauces and soups. It also adds flavor and color.
  • Instant roux packets are a thing--especially if you're making a gumbo or jumbalaya.
  • Sharon reports that browning your flour he
  • This is the easy mac and cheese recipe with the blonde roux that you can try by the Pioneer Woman.
  • Roux can go into the other French mother sauces: bechemal, veloute, and espagnole. 
  • Harold McGee reports an old recipe on a Wild Boars Head with Sauce--a black or yellow sauce. This was a pretty decent recipe considering its age as we discussed in our previous episode with Anna Curran on The History of Cookbooks. Boars Head Meat--is this the origin?
  • The science of roux: Starch (complex carbohydrate) + Fat (coating the starch granules) + Heat + Movement, leads to more  granules swelling with liquid, also known as gelatinization. 
  • Cornstarch vs wheat flour: does it make a difference? Yes! Cornstarch is pure starch. Wheat flour is starch AND protein (aka gluten). We talked about gluten in our first episode on pie!
  • The darker the roux, the more you will need to thicken your sauce, because of the shorter chains of complex carbohydrate. The blonder the roux, the less you will need--think bechemel.
  • There are some other thickeners for those who need a gluten free version: guar gums, arrowroot, proteins, potato starch, etc.
  • Our Food Fight listener is having environmental concerns with her friend always offering bottled water. What should she do?
  • Please subscribe to the podcast--and share it with a friend (it's easy)! Remember to send us a listeners email to hungrysquared@gmail.com--we'd love it!

Run Time: 35 minutes

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

Go to zipschedules.com and get 30 days free. PLUS, our listeners can enter the code HUNGRY to receive 20% off each month for a whole year.

Thank you, Zip Schedules!
http://zipschedules.com/



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