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

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!

Click here: https://www.surveymonkey.com/r/TVRRWPZ

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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!

• Despite Sharon's spring/summer cold, she was able to enjoy a New York strip steak (listen to this episode for cuts of steak) on the grill (mmmm...Maillard reaction) before she lost her taste buds. This week, Winter had Lee's favorite Watermelon Salad with Goat Cheese, Arugula, and Prosciutto. They used the Vermont Creamery goat cheese (it's not too goat-y) and Creminelli Sopressata Salami (not the prosciutto this time). 
• Butter: A Rich History shares all about how butter was first made. Butter likely got its start as as milk being kept in an animal skin bag on the back of a pack animal that got jostled.
• You should check out the podcast, Sawbones, because they talk about medical history, including Pliny the Elder who thought butter was curative.
• Folks in Ireland would put cheese in wooden casks and bury them in the cool bogs. It was thought they were buried for food storage or as an offering to the pagan gods.
• The Butter Rebellion of 1776 at Harvard University was started by Asa Dunbar, the grandfather of Henry David Thoreau.

• 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.

• Dear readers, how do you keep butter? Do you use one of these butter keepers? How does it work for you?
• Clarified butter < ghee < browned butter on how long and high you heat them.
• Browned butter is good in these recipes: Winter's banana bread recipe and Joy the Baker's Brown Butter Chocolate Chip Cookies.
• We help out Food Fight listener who is back on the dating scene, figure out how to replace cinnamon.
• We have a listener survey! Fill it out by June 10, 2017 to be entered to win a $20 Amazon gift card.
• Watch out for our Hungry Squared T-shirts that will go on sale June 1, 2017!

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!

Leave a Comment butter, food history, food science

Episode 45: Shellfish and Lobster

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!

• Sharon marinated her chicken for Butter Chicken in yogurt from this recipe from Recipe Tin Eats--it really made the recipe! Winter took an Easy Flatbreads class and she's never had sourdough pita bread before--Lucy ate all them at home.
• Harold McGee say that the largest have a claw-span on 12 feet--yikes! I think that stat is based on the Japanese spider crab.
• Crawfish or crayfish boils are big in Louisiana/southern US and Sweden.

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!

Leave a Comment consider the lobster, crustaceans, lobster, shellfish

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

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!

• Sharon scored several boxes of Bhakti Tea, a sparkling tea, at the Everything Food Conference because we're local! Winter was inspired by the Kokonut Grill's kalua pork to make her own kalua pork using this recipe from Rasa Malaysia. It was her first time using liquid smoke!
• We're so excited to have Nicki Sizemore from the blog From Scratch Fast and her book The Food Processor Family Cookbook to talk all about the food processor.

• Tip: Make your food processor accessible and you'll use it more! It's a helpful kitchen assistant.
• History: Pierre Verdon created the Le Magi-Mix, the home-version of the restaurant version, the Robot Coupe.
• Carl Sondheim then introduced the home version, the Cuisanart food processor, through food influencers such as Julia Childs and James Beard. James Beard even wrote a cookbook for the food processor!
• What is the different between food processors vs blenders: A food processor has a wide base, so you don't need to add liquid to cut things up. Plus, the three main parts--the S-blade, the shredding disk, and the slicing disk--will do the trick.
• It's easy to make a pie crust in your food processor! Remember, don't go too far--when it looks shaggy, then that's when you need to stop mixing. 
• Nicki has a 3-cup and a 14-cup Cuisinart food processors and they can pretty much do everything you need to do in the kitchen.
• Simplicity is the best! Nicki loves her 2-button processor.
• Tip: Tackle washing the food processor right away. Don't let it sit! And use a long-handled scrub brush (not a sponge) to clean off those 
• In the 60s, the food processor was perfect for French food (broccoli mold?). Food habits shifted, and now the food processor is popular in the vegetarian and raw food trend.
• Tip: Place a piece of tape on the front of the bowl and the lid, so it matches up.
• Don't use the mandolin--they're a tool of death! Use your slicing blade/disk. Use it to make a gratin with either potatoes or butternut squash. We're gonna try slicing the Creminelli salami in our food processor. We mentioned a trick to remove the casing that Cristiano Creminelli and you can hear about it in this episode.
• You need to try making baked goods in your food processor, such as this Carrot Cake Muffins. Winter has a Crystalized Ginger Chocolate Chip Banana Bread recipe and we talk through how to do that.
• We go through each section of the cookbook, and the "Nice" Cream section sounds great. I want to make more soft serve-like banana ice cream! And chocolate sauce!
• Nut butters are tasty in the food processor. Don't fret when the nut butter start to ball up, and it will eventually start looking glossy.
• Thai Ginger Soup, Shrimp Tacos with Pumpkin Seed and Spinach Pesto, Grandma's Banana Bread, and Chicken Kabobs with Coconut Peanut Sauce from her cookbook sound amazing!
• You can find her book The Food Processor Family Cookbook on Amazon and at some Barnes and Noble.
• We are excited for Nicki's upcoming book on power bowls next year too. More to come! Sign up for her newsletter here.
• Go here to enter our Instagram contest to win one of two signed copes of the The Food Processor Family Cookbook.

• 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!

Leave a Comment food design, food history, food processor, Nicki Sizemore

Episode 43: Brunch and Mother's Day

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.

• How did brunch (portmanteau of breakfast and lunch) get started? England in the 19th century by a gentleman, Guy Beringer, who wrote an article called "Brunch: A Plea".
• Phase 2 historically of brunch is considered a "meal for professional women"; think Sex and the City and this hilarious episode of How I Met Your Mother.
• Winter loves dim sum, or yum cha (to drink tea), the Chinese version of brunch. Try it! Love it!
• Sharon's friend, K, loves poached eggs only, because she doesn't like egg whites. 
• Winter took an Egg class at the Salt Lake Culinary Center through Lifelong Learning, but check out this video by Alton Brown (couldn't find the one made by Joy the Baker) on how to poach an egg. Or you can check out this cool tool, a silicone egg poacher by Oxo, which also funnels. Unitasker vs multitasker? Check out this episode where we talk about our kitchen tools to decide if it's right for you.
• We are both fans of eggs Benedict: the Pulled Pork Benedict from Ruth's Diner is good, the California Benedict, and Crab Eggs Benedict from Market Street.
• If you don't have time for the entire eggs Benedict, you can do Egg-in-a-Hole. We were first introduced to it by the Pioneer Woman's first cookbook.
• What makes a well-designed brunch? Try things that don't get soggy, such as crepes or breakfast casseroles (try a tropical French toast casserole with Coco Lopez).
• Drinks are definitely a part of brunch, be that booze or coffee or tea, or juices
• Candied coffee bacon is good stuff by Joy the Baker.
• What do you have for brunch? Send us an email hungrysquared@gmail.com.
• We tell our Food Fight listener to say thank you and send a note to her generous relative who always treats at restaurants during a family reunion. Bring back thank you notes, with these beautiful and fun thank you notes.
• By the way, we made Hungry Squared T-shirts!

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!

Leave a Comment brunch, FaveMom, Gluttonous Geek Origami Foodie, mother's day

Episode 42: Avocados

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!

Leave a Comment avocados, california avocado commission