Episode 53: Summer Foods from Jell-O Salads to Watermelon

On this week's episode, we are summer-lovin' on all the summer foods, because it's so hot outside! We talk about potato salad (yum!), ambrosia salad (weird!), and Jell-O salad (hit or miss!), then move on to the fun (and deadly) history of watermelons. We also help our Food Fight listener try and practice food safety at all her summer picnics she will be attending in the next few weeks.

Watermelon during summer!

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Let's taco 'bout it!

• Sharon is into bringing her own cold brew coffee in a thermos (like this one or this one) to work, since it's so hot outside. Plus, Sharon posted her recipe for Smoked Lamb Tacos with Tzatziki Sauce--did you see it? They're yummy! Winter had a lovely and light Strawberries and Cream Cake by the Food Nanny. It was not as good as the strawberry cake you can get at the Dodo Restaurant, but it was still pretty tasty.
• Sharon prefers a potato salad that is more mustard-y, while Winter loves all the potato salads. But we both agreed, this version of a potato salad is a winner at your next potluck.

Creamy potato salad

• Ambrosia Salad: Like it or not?
• Jell-O Salads: Winter loves Jello, so these are generally a win for her. Sharon, it's a hit-or-miss!
• Did you know the 4 discontinued savory flavors of Jell-O are? Tomato, Vegetable, Italian, and Celery. Those don't sound good at all!
• Food trends are funny, just like Jell-O once was in the 50s. I wonder what people are going to say about stuff we're into, like kale and the Instant Pot.
• Winter has eaten "kholodets", a Russian version of aspic, kinda like a meat Jell-O before. It's not bad! Just make sure to spread it on bread--kinda like Vegemite!
• If you have minute to read this article about the worst vintage recipe that Rebecca Orchant has ever made, it's pretty entertaining. By the way, you can find Rebecca and Sean here if you're ever in Massachusetts.

Jell-O!

• Harry Paris, a horticulturalist, believes the watermelon to come from northeastern Africa, and it was used as a water source only, since it was rather bitter or bland in taste.
• The watermelon eventually got selectively bred to become the sweet, red-fleshed melon we know today. It's kinda like what people have done with bananas and avocados. 
• The Bradford Watermelon is making a come-back! You should check out their pickled watermelon rinds!
• By the way, have you seen these Japanese designer square watermelons that are made to fit into small Japanese refrigerators? Yeah, it's huge in Japan!
• We give food safety advice to our Food Fight listener as she starts going to more BBQs and picnics this summer.

Run Time: 54 minutes

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