Episode 58: Crawfish Part 2: Louisiana Crawfish Boils

Tuesday, August 22, 2017
On this week's episode, Sharon is joined by Ike to talk all about crawfish (this is the correct way to pronounce it, of course!), American-style! They give tips on how to catch your own (cat food!) and how to put your own crawfish boil. We also help our Food Fight listener not feel like a lunch mooch.




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's been eating a lot of fruit this week and Ike has been eating crawfish this week, because they caught 
  • Thanks to Tina for writing in about our egg episode. Her fave way to eat eggs are scrambled! By the way, you can write in to hungrysquared@gmail.com to harass Ike for not being caught up on our episodes. ;)
  • There is a Cajun legend of how crawfish were originally lobster. They missed the Cajuns when they were exiled from Nova Scotia, so they decided to go find them, but legend has it that they shrunk as they moved down to the Louisiana area. When they arrived, they had a festival and they were renamed!
  • How to catch a crawfish: You can stick a piece of string with a piece of raw chicken tied to it, or you can use a trap like this box-like one or this cylindrical one using chicken or cat food.

Live crawfish

  • Crawfish love to eat algae, so find them nearer the surface of the water. And they can be cannibalistic. So upon transport, keep them wet and cool, so they aren't active.
  • You can also order your own crawfish online. Make sure to grab some "the boil" (aka seasoning) like this and this.
  • How should you have a crawfish boil: This from Zatarans and this from Thrillist are good resources.
  • Don't forget the ice chest afterward to cool off your boiled crawfish.
  • Sharon and Ike help our Food Fight listener not feel like a lunch mooch.

Run Time: 41 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsor, Ikea!



It's Annual Swedish Crayfish Party time!


Our sponsor for this week's episode is the Draper Utah IKEA (67 West IKEA Way, Draper, Ut 84020). IKEA Draper and other participating IKEA stores are having their special end-of-summer celebration: the Annual Swedish Crayfish Party on Friday, September 15, 2017.

There will be drinks, crayfish, desserts, and lots of traditional Swedish food. Plus, we will be hosting a fun crayfish/crawfish inspired-quiz with fun prizes. We hope to see you there!

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!


Episode 57: Crayfish Part 1: Swedish-Style Crayfish Party

Monday, August 14, 2017
On this week's episode, Winter is joined by Lee in having a discussion about crayfish and the crayfish parties that are often held in Sweden in August and September. We welcome our special guests, Marcus and Deanne Carlson and Julie Ann and Brandon Lake, for a lively discussion called Crayfish Part 1: Sweden! We learn all about the history of these crayfish parties in Sweden and how to throw one yourself. Also, we help one of our Food Fight listeners get started using her new Instant Pot by first taking it out of the box.


Crayfish all the way!

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!

  • On this week's episode, we decided to split the crayfish/crawfish topic up, so Winter is joined by Lee to talk about the Swedish tradition this week.
  • Lee made a tasty and refreshing salad with shrimp, sweet potatoes, grapefruit, and pistachios and we both enjoyed that. And Winter is enjoying the Mexican Midget and Sweet Million cherry tomatoes that are ready to eat in their garden. Yay!
  • We welcome our friends Marcus and Deanne Carlson and Julie Ann and Brandon Lake to talk about their time in Sweden and these Swedish Crayfish parties.
  • Summers are short in Sweden, so these parties are held in August and September every year as the last hurrah of summer.

Summer is short in Sweden--live it up!

  • Typically, crayfish is accompanied by a green salad, bread, and a famous cheese pie made from a Swedish cheese called Västerbottensost.  You can try this good recipe or this one by Ikea.
  • Alcohol is as important as the crayfish are at these parties. Even when prohibition was being considered around the world, the crayfish party (and the accompanying drinking) won out.

Crayfish and alcohol

  • You must take your singing very seriously. Here are some traditional songs they sing: This song is always first (Helan Gar) and another song.
  • Also, make sure you get some decorations, including bibs and hats to wear during this party--it's mandatory! How about a crayfish lantern from IKEA?
  • We also help one of our Food Fight listeners with her new Instant Pot. Lee is pretending not to be excited for her, but Winter is excited for her!

Run Time: 52 minutes

Sponsors: Our podcast is brought to you by our awesome and food-loving sponsor, Ikea!



It's Annual Swedish Crayfish Party time!

Our sponsor for this week's episode is the Draper Utah IKEA (67 West IKEA Way, Draper, Ut 84020). IKEA Draper and other participating IKEA stores are having their special end-of-summer celebration: the Annual Swedish Crayfish Party on Friday, September 16, 2017.

There will be drinks, crayfish, desserts, and lots of traditional Swedish food. Plus, we will be hosting a fun crayfish/crawfish inspired-quiz with fun prizes. We hope to see you there!

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!



Episode 56: Eggs

Monday, August 7, 2017
This week, we talk about one of our favorite foods and ingredients: eggs! The incredible edible egg! What came first, the chicken or the egg? The chicken, of course, so we chat about how the chicken was domesticated and how chickens lay eggs. Then we get into the components of the egg, the whites and yolk, and our favorite way of making scrambled eggs. Plus, this week's Food Fight listener needs help navigating the office potluck when food allergies and preferences are on the line.


Photo courtesy of Jakub Kapusnak from Unsplash

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!


Photo courtesy of Leti Kgler from Unsplash

  • Egg quality is determined by candling. Check out this video.
  • There are several grades of eggs: Grade AA, Grade A, and Grade B.
  • How do you store your eggs? There is no difference between storing your eggs blunt or pointy end up!
  • One of Sharon's favorite games on Late Night with Jimmy Fallon is Egg Roulette. Check out this one with Ryan Reynolds. How can you tell if an egg is boiled or raw? Spin it and if it's a smooth spin, then it's likely boiled.
  • Say "kitchen tchotchkes" five times fast.
  • In Europe, they vaccinate their chickens against Salmonella, so they don't need to refrigerate their eggs.
  • Egg white: A (generally) fat-free food, but with a lot of protein. You get foam (aka lift) with egg whites! You do need cream of tarter or lemon juice to help stabilize the egg whites.
  • Yolk: High in fat (yum), but also still has good protein. It works well as an emulsifier (helps two liquids mix that generally don't like to mix).

Photo courtesy of Cathal Mac An Bheath from Unsplash


 Run Time: 56 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 55: Celebration Foods for Our 1-Year Podcasting Anniversary and Giveaway

Monday, July 31, 2017
On this week's episode, we are celebrating a whole year of being on the air as the Hungry Squared Podcast (thanks to Lee Redd and Ike Hall, our right-hand men)--yay! We have had so much fun so far and look forward to celebrating many more episodes with you, our awesome listeners, and we celebrate by talking about some of our favorite celebration foods from charcuterie to cake. Plus, we help out a first-time farmer's market attender and Food Fight listener on this week's question.


Photo by Melanie Hughes on Upsplash

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!

Photography by Brooke Lark on Upsplash

  • Charcuterie shops sold products of the pig in France from the 16th century.
  • Tracy from Shutterbean gave some easy tips on creating your own charcuterie shops from inexpensive Trader Joe's goods.
  • Wine is another celebration food. But don't get too caught up in the "Sideways" effect. Pinot noir and merlot were effected by this movie! Crazy!
  • UnderCurrent had the best charcuterie board Sharon has ever had.
  • Cake is a celebration food in Winter's family, since she remembers the Wilton catalogues and the beautiful creations you can make.
  • The availability of ingredients and the inception of dessert as part of the meal finally puts cake on the map.

Photography by Stephanie McCabe on Upsplash

  • Anne Byrn wrote a fun cake-centric book, American Cake, and talked about many types of cake and the history behind them, including chocolate cake, Angel's food cake, and Cowboy Cake (or War Cake).
  • Cake mixes came about in the 1930s due to an excess of molasses, not flour!
  • Where can you buy Aussie lamb and beef: click here!
  • We help our Food Fight listener navigate a farmer's market for the first time.

Run Time: 65 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!

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!

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