Episode 130: 1st Annual Sous Vide Summit with Jason Logsdon and Mike La Charite

We're talking with our sous vide friends Jason Logsdon and Mike La Charite about the 1st Annual Sous Vide Summit happening in July 2019 outside of Philadelphia. We know Jason from Amazing Food Made Easy and he's the cofounder and president of the International Sous Vide Association (ISVA), and Mike La Charite is an event planner and the co-founder and CEO of the ISVA. Who wants to join us at the conference? We have a 50% discount for our listeners--woot woot!

Let's taco 'bout it!

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!

• Food Nerd Shoutout: Joyce S. was inspired by our rebroadcast of our Brunch and Mother's Day episode that she shared on our Facebook page the cutest Egg-in-a-Hole using a heart shaped cookie cutter. Thanks for sharing the clever idea, Joyce!
• Let's Dig into the Kitchen Drawer: Stasher bags are a nice environmentally-friendly silicone bag that can be used in sous vide cooking. Anova sous vide partners with Stasher to reduce plastic waste. Winter is loving her 10" sized-bag (half gallon), but still needs to try using it with sous vide. Yay for female-owned companies! Winter's rating: 5 out of 5 stars.

• You all know Jason Logsdon from two previous interviews about infusions and sous vide (listen here and here). Mike La Charite has a background in event planning and is a sous vide enthusiast.

• What is the International Sous Vide Association (ISVA)? They want to provide factual and objective information and resources on sous vide.
• Winter and Lee of our very own Hungry Squared Podcast, Dave Pietranczyk from Polyscience, Stefan Boer of Stefan Gourmet are board members of the ISVA and have helped shape the ISVA and the 1st Annual Sous Vide Summit.
• Cuisine Solutions and Culinary Research and Education Academy (CREA) are integral in our first conference and are going to be cooking amazing food for the attendees.
• There will be amazing speakers lined up: Scott from the Seattle Food Geek, James Briscione of  new restaurant Angelena's, Cole Wagoner from Anova, "Meathead" Goldwyn of Amazing Ribs, Paul and Chris of The New Pie, and Justice Stewart of Gourmet Deconstructed (listen to our episode with Justice).

• The 1st Annual Sous Vide Summit will be held July 19-21, 2019 in Wilmington, Delaware.
• Extraction and cryo-concentration is cutting edge sous vide class that CREA will be introducing at this conference.
• There is a half-day boot camp for the professional chefs as part of the summit.
• The title sponsor CREA has taught Thomas Keller's team and Daniel Boulud's team, so they know their stuff. They do the Starbucks sous vide egg bites and Panera's oatmeal and all their chicken.

• CREA's AJ Schaller was at the Polyscience booth.
• Cuisine Solutions' Dr. Bruno Goussalt is the godfather of sous vide and will be attending the conference--wow!!
• Jason attended for the Washington DC party for International Sous Vide Day. Look out for it in January 2020.
• Our other sponsors: VacMaster, Amazing Food Made Easy, Breville Polyscience, Vesta Precision, and Stargazer Cast Iron, and more!
• Next year's Sous Vide Summit will be August 21-23, 2020. Save the date and more details to come!

• Are you into sous vide? Or are you new to the sous vide? You should come and join us for the 1st Annual Sous Vide Summit. Jason and Mike have offered our Hungry Squared listeners 50% off. What!? 50% off! Click on this link to get 50% immediately or you can go to the Summit page and use the coupon code SVS50 to get 50% off. Join us and eat good food!
• Check out the Facebook group Exploring Sous Vide for a great group.
• Lastly, check out the ISVA website for the resources and the registration for the Sous Vide Summit.
• Introducing Interesting Ingredients: Sharon shared avocado and cilantro as her interesting ingredients...huh? Super Tasters episode is here. Sharon loves this recipe and was impressed with how lovely avocado and cilantro work together.

Run Time: 59 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is having an amazing sale on several of their items, including the infrared IRK-2 Meter and Probe Set. Check it out!

Leave a Comment Sous Vide, Thermoworks

Episode 129: Brunch and Mother's Day [Rebroadcast]

We're rebroadcasting our Hungry Squared podcast episode about Mother's Day and brunch, our favorite meal. 

Let's taco 'bout it!

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!

• This episode is one of our favorite episodes we recorded onsite at the Everything Food Conference 3 years ago--enjoy!
• 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.

Run Time: 38 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is having an amazing sale on several of their items, including the infrared IRK-2 Meter and Probe Set. Check it out!

Leave a Comment brunch, mother's day, rebroadcast, Thermoworks

Episode 128: Toy Kitchens and the Easy-Bake Oven

We get into the interesting and dangerous history of toy kitchens, from the tiny cast iron stoves in the 1800s to the current Easy-Bake Oven. Who had one?

Let's taco 'bout it!

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!

• Food Nerd Shoutout: Hey Bode! He's going to culinary school next year and we're so grateful you listen to the podcast. 
• Winter has been binge watching Murder She Wrote (ha ha!).
• Let's Dig into the Kitchen Drawer: Sharon has been binge watching Queer Eye, and Antony has been going through people's kitchen. It showed the light on how much they appreciate their aprons, specifically by Hedley and Bennett Denver Apron. Ike loves his apron!
• The website Atlas Obscura has a newsletter called Gastro Obscura, where they wrote about toy kitchens that used to deadly!
• From the book Little Men, it describes a little toy kitchen that would actually boil water!
• There are so many tiny versions of cast iron stoves, including this one, this one, and this one. Plus, you can buy one on Amazon for a dollhouse!

• There were oil and gas stoves, but eventually changed to electric stoves. It's a good thing, because there were many deaths caused by those oil and gas stoves!
• The Easy-Bake Oven was created in 1963 by toy company Kenner (same company who created the Star Wars figures back in the day). The Easy-Bake Oven ran off of two 100-watt incandescent light bulbs.
• When Betty Crocker took over, it made it even easier, because all you had to do was add water to the baking mixes in the Betty Crocker Easy-Bake Oven.

• You could make cookies, brownies, and cakes when they rebranded it to the Easy Bake Oven and Snack Center.
• Queasy Bake Cookerator was geared towards boys. It's no longer sold--bummer!

• In 2007, there was a recall of a million of Easy-Bake Ovens, due to kids getting their hands stuck in the front loading door.
• Sharon wants an Easy-Bake Oven. Who wants to get her one?

• Introducing Interesting Ingredients: Winter's tangent about split pea soup from the children's book Cloudy with a Chance of Meatballs. It's a great book, but it's warped her perception of split pea soup. By the way, here's a couple of episodes based in the Swedish culture here and here. However, with a little squeeze of Johnnys Senap Sotstark (aka Johnny's Hot and Sweet Mustard) stirred in Lee's split pea soup is THE BEST! By the way, it's not that "hot". In fact, I'd say it's not spicy at all! 

• Are you subscribed/following us and have you left us a review on Apple Podcasts, Stitcher, Google Podcasts, or Spotify? Will you leave us a review and let us know! We would super appreciate it!

Run Time: 45 minutes

Sponsors: The sponsor of the Hungry Squared podcast is ThermoWorks! We both love our Thermapen MK4 thermometers and Lee loves his Smoke and Smoke Gateway for when we're smoking a brisket. ThermoWorks is having an amazing sale on several of their items, including the infrared IRK-2 Meter and Probe Set. Check it out!

Leave a Comment cast iron toy stove, easy bake oven, kenner, Thermoworks

Episode 85: Thermometers with Special Guest Chef Martin Earl of ThermoWorks

On this week's episode, we are delighted to chat with Martin Earl, the culinary editor and chef at ThermoWorks, the makers of thermometers, all about the history of thermometry and science of the different types of digital thermometers are and how they work. We also chatted about how to use thermometers to get better quality of food as the home cook. What a great chat!

Let's taco 'bout it!

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 got 3 different New York-style pizzas from Este Pizzeria in Salt Lake City, Utah for Pi Day this week. It was a hit with the family! 
• Winter also had 2 different pies she loved: A gorgeous vegetable pie (see it here) and a lovely 3-berry pie that her sisters-in-law made for the family's annual Pi Day Party. By the way, have you listened to our very first episode on pie? You can right here!
• We are delighted to have Martin Earl, the culinary editor at ThermoWorks, on the show today as our special guest to talk about thermometry and thermometers.

• Alton Brown and the folks at America's Test Kitchen love and use ThermoWorks products! Those are GREAT recommendations!
• The first thermometer that was invented and referenced was a candy thermometer in the 12th century. The 12th century!
• Thermal expansion was observed by the Greeks in 200 BC.
• Galileo had made the first bulb thermometer, using a open dish of water and a glass bulb.
• There are two types of digital thermometers: Thermoster (thermal resistor) Thermometer and Thermal Couple Thermometers. 
• Thermal Couple Thermometers use Type K probes and you have accuracy of +/- 0.7 degrees F.
• Here is a great article by ThermoWorks about the calibration of thermometers (or rather the verifying and calibration) by ThermoWorks.
• The food safety of thermometry was really developed during the Space Race, when Pillsbury worked with NASA to develop  HACCP. 

• Through studying bacterial growth and death, that's how food safety temperatures were determined. Pasteurization is a function of time and temperature per USDA, but home cooks usually only know the temperature factor.
• Do the pop-up turkey timers work?
• We talked about leave-in thermometers and instant read thermometer. 
• Leave-in thermometers, such as this one, are great for roasts, etc and will sync with your smart device so you can keep an eye on your temperatures without opening and closing the oven/grill/smoker, etc.
• This is Nathan Myhrvold of Modernist Cuisine. And we did look at Modernist Bread too while we visited.
• Infrared thermometers, such as this one, are great for non-contact temperature reading.
• By the way, the ThermoPen Mk4 probe is 4.5 inches in length.
• We also talked about resting and carry-over temperatures. On your reference charts for different meats, the temperatures that are listed are final temperatures. They recommend pulling your meat out about 2 degrees F before your final temperature, since there is carry-over cooking after you pull it out. Keep in mind: The smaller piece of meat = not as much carry-over cooking will happen.
• Recommendation for home cook: Instant-read Thermapen (or ThermoPop) and leave-in probe ChefAlarm.

• Recommendation for a candy thermometer: Use the Thermapen! Stir and read. (By the way, ThermoWorks also sells a burn ointment!)
• Their new Smoke just came out: You have two probes! 
• Thermapen IR also is new and a nice product for professionals.
• Enter to win a yellow ThermaPen Mk4: 1) Sign up for the ThermoWorks newsletter here (and comment that you did so on Facebook, Instagram, or in the blog comments), 2) follow ThermoWorks on Instagram, 3) follow Hungry Squared on Instagram, and 4) tag a friend that could use a great thermometer! Giveaway is open till Friday, March 30, 2018 at 11:59 pm. Good luck!

Run Time: 60 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 giveaway, thermometers, Thermoworks