Episode 37: Ice Cream, Gelato, Custard, and Other Frozen Desserts

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 has been infusing her own Irish Breakfast tea recently since she can't buy soda or other sugary drinks at work. Winter found Cara Cara navel orange and LOVED it!
• Winter's fave ice cream is chocolate moosetracks (fudge ribbon with peanut butter cups) ice cream, while Sharon loves chocolate fudge brownie ice cream. What's your favorite ice cream?
• Ice cream actually has quite a long history!
• Ice is basically liquid and air (or overrun).
• You can go to the FDA's website to get all the information about milk fat, egg yolk, and sugar percentages in frozen desserts. You'll see there are many differences between ice cream, custard, gelato, ice milk, sherbet, and sorbet. By the way, Sharon doesn't like the ice milk--it's disappointing.
• Did you know that there are recommended serving temperatures, where ice cream is colder, while gelato and custard is served warmer?
• Winter is a big fan of the gelato at Dolcetti Gelato--Pistachio and Sticky Rice & Mango are two yummy flavors.
• This ice cream maker sounds awesome! How fun! There's the round ball method of making ice cream. Here are  couple of good ice cream makers: this, this, and this. And don't forget the ice cream salt if your ice making method requires it!
• Rainier Creamery--you gotta open up during the winter!
• Did you know that New England ice cream was started by Steve Herrell?
• Sharon remembers a semifreddo-type dessert that her mom used to buy for guests.
• Kulfi looks like it's worth the effort--when I'm in India, I'm gonna hunt one down.
• Liquid nitrogen ice cream (like at Sub-Zero Ice Cream or Dippin' Dots) is fun, but it doesn't translate well to home consumption.
• Akbar Mashti was an ice cream vendor in Iran and popularized ice cream, especially ice cream with salep (saalab). You can see what the ice cream looks like here and here (by the way, this ice cream can be found in many countries, such as Turkey).
• We help a blended family decide on their dessert consumption frequency during our Food Fight segment. Let them eat cake! per Sharon.
• Introduce the Hungry Squared podcast to your friends (#trypod) during the month of March! We'd love it!

Run Time: 50 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.

Leave a Comment custard, gelato, ice cream, icemilk, low fat ice cream, sorbet

Episode 36: From Idea to Grocery Shelf with Special Guest Sarah Jones of Miss Jones Baking Co.

From the Miss Jones Baking Co.

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!

"Sometimes you gotta hustle."

-Sarah Jones-

• Sharon made some tomato soup from Leanne Brown's Good and Cheap Cookbook (it's a good cause if you buy one!) and it went well-ish, considering that she didn't use the right size Blendtec blender container. She used the Twister Jar and there may not have been not enough room, and this is one reason why she hasn't purchased an Instant Pot.
• Winter had dinner with Neena from Paint the Kitchen Red and raved about her Instant Pot Chicken Curry. And a Cardamom Pound Cake!
• We're so excited to have Sarah Jones of Miss Jones Baking Co. on this episode--it was delightful!
• Sarah Jones had worked at PriceWaterhouseCooper and Apple, then on Brit + Co.
• Brit Morin of Brit + Co. was supportive as Sarah worked on her company while working as Head of Operations and Food Editor at Brit + Co.
• Sarah first came up with idea/niche (organic baking products that tasted homemade), then found a food scientist, then found a manufacturer.
• What does a food scientist do? He or she can help scale up your formula and make it shelf-stable.
• Their frostings are vegan and their baking mixes are "vegan-friendly", and according to Winter, 100% tasty!
• The company they use to source their palm oil is sustainable and is part of the Rainforest Alliance. Here's a quick guide on how the methane recapture works.
• The design of the Miss Jones Baking Co. packaging was done by Annie, creative director. They designed it from the consumers point of view--fun and tastes good, like this Confetti Pop frosting.
• Where can you find Miss Jones? Here's a store locator! Plus, they scored Target.
• If you visit Miss Jones Baking Co on the web, they help you customize your "blank canvas". Plus, you can find some sweet swag, including gift boxes, these beautiful spatulas, and these sweatshirts that Martha and Snoop Dog sported. You're part of a club!
• Sarah's favorite color is purple. She received a purple Kitchenaid Mixer from her mom, her blog was called the Purple Mixer, and her company is Purple Mixer Inc.
• We're having an Instagram contest with Miss Jones Baking Co. Head over to Hungry Squared's Instagram page.
• We help our Food Fight listener help one of her friends not be such a bad date. Try a picnic. Try pho or ramen. Yikes!

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.

Leave a Comment interview, Miss Jones Baking Co, organic

Episode 35: Bananas

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!

• Despite a sad dry roast, the Yukon Gold + cream cheese + cream mashed potatoes that Sharon had were good for dinner and for breakfast the next day. Winter LOVES Garwood's Ginger Beer--it's nice and zingy!
• Winter wanted to talk about bananas, because of the Reykjavik Half Marathon and how they DIDN'T have any bananas at the end of the race. 
• Correction: Winter misspoke and the highest producer of bananas in Europe is actually France!
• Bananas are clones! The Gros Michael, or the "Big Mike", was a popular banana at the start to mid-20th century.
• The Panama Disease started to wipe out the "Big Mike", because they are genetically the same, so the Cavendish cultivar became the replacement.
• The "Goldfinger" cultivar from Honduras is a possibility for the future, but definitely doesn't have the same Cavendish flavor.
• Sharon mentions Christopher Kimball's Milk Street podcast episode with Ziggy Marley and how he ate green bananas as a kid.
• By the way, the stainless steel soap (it's really a thing) that Sharon mentioned is this thing that takes away odors from your hands, especially sappiness from a plantain.
• You can vacuum seal your fruit to prevent the oxidization of your fruit, but that's a little fancy for us--you can immerse your fruit in water and it will prevent the oxidization.
• Super tasters may not like bananas because of the phenols + oxygen combine and may produce something bitter that super tasters detect.
• Banana Runts candy--listen up Wonka!--don't taste like bananas! The flavor is not necessarily based on the Big Mike flavoring, it's just a compound--isoamyl acetate.
• Our Food Fight listener was having some major spouse guilt about not making dinner.
• Hey listeners, please share our podcast with your friends, especially since it's Podcast Awareness Month! #trypod

Run Time: 44 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.

Leave a Comment bananas, Cavendish, Gros Michael, Iceland, Reykjavik Marathon

Episode 34: Vinegar and Balsamic Vinegar

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 was pretty excited about the split pea soup that Lee made, and Winter tried snow cream at Shiro Kuma for the first time. Snow cream is kinda like the stuff they made in this book.  
• Sharon doesn't have great luck with food sometimes (as seen in her cautionary tale), hence she hasn't gotten an Instant Pot. More on the Instant Pot here.
• Wanna get all science-y about balsamic vinegar? Check out this, this, or this article.
• This is what the Traditional Balsamic Vinegars look like: this 12-year Modena,  a 25-year Modena, and 12-year Emilio Reggio. Check out the shape of the bottles!
• Here's a IGP that you can look at. 
• You can also get some good Traditional Balsamic Vinegars at Caputo's.
• One of our listener mails talked about using infused balsamic vinegars and oils. You can make your own (listen to this episode with Jason Logsdon), or you can buy them from a few places.  Try them on dessert, like this one that Winter loves.
• Our Food Fight question asked about kitchen fails. It's okay--power through and if you need to, order out, just like Chris Kimball and everyone else does on occasion! Save the neck for me, Clark!
• Have you followed us on Instagram yet? If you haven't, subscribe! We're having fun--so see you there!

Run Time: 45 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.

Leave a Comment balsamic vinegar, vinegar