Episode 73: Potatoes

On this week's episode, Lee is joining Winter to talk all about potatoes and its long and storied history as it traveled from Peru to Europe and back to the Americas again. We also delve into the difference between starchy and waxy potatoes and how to cook them. We then help our Food Fight listener who thinks everyone is invited, but isn't!

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!

• Lee used the Instant Pot to help make his chicken noodle soup with our favorite country-style wide noodles. Winter went to Millcreek Cafe with her friends, Carrie and Melanie, and had some yummy Eggs Benedict, but were a bit surprised and disappointed to find bits of a spatula in their food.
• We decided to talk about the topic of potatoes because of this children's book, The Potato King. People still put potatoes on Frederick the Great's grave to this day!

• Alfred Crosby uses the term Columbian Exchange to describe how the potato traveled the world.
• Potatoes were the root of guano fever! It's not Stuff You Missed in History Class podcast, but rather the 99% Invisible Podcast that talked about guano.
• Modern day pesticides, starting with arsenic, were born from the infestation of the Colorado potato beetle. 
• Lee breaks down different potatoes--Russett (starchy), Yukon Gold (mid starch and waxiness), and Red Bliss (waxy).

• My favorite roasted potatoes are these Cook's Country recipe using baking soda in the water. 
• Idaho is ideal for growing potatoes, from the volcanic, draining soil to the daily changes in temperature.
• We also help a Food Fight listener who assumes that others have been invited to a party, but they aren't. Very awkward!

Run Time: 48 minutes

Help us! Let's All Give! We are happy to donate to Lifting Hands International during this holiday season and we want to invite our listeners to give what you can! They are providing aid to refugees around the world. You can find about them more here.

Please donate here at this link to help our friend, Troy!

Here's more about this organization and the founder, Hayley Smith.

Leave a Comment food history, food science, potatoes

Episode 72: Evaporated, Sweetened Condensed, and Powdered Milk

On this week's episode, we are figuring out what the differences are between evaporated milk and sweetened condensed milk and their interesting beginnings. It always comes back down to eating safe prior to the 18th century. Also, we help our Food Fight listener navigate the leftover landscape at a holiday potluck dinner.

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 ended up using this awesome RecipeTin Eats recipe for the Red Velvet Cake she made for a family birthday. Lee made us the best clam chowder I've ever eaten by Sam Sifton published in the New York Times. There was bacon! And I'm a big fan of Bumblebee brand of clams.
• We are a fan of Costco, though Sharon had a funny 
• Evaporated Milk: 60% of the water is removed, and because of the heating, it has a darker color and it's a little bit caramelized.
• Sweetened Condensed Milk: Same as evaporated milk, but with loads of sugar added. This adds to the caramelization and Maillard reaction that occurs.
• Powdered Milk: Where all the water content is removed completely through either spray drying or drum drying.

• We've talked about on this episode about how back in the day, people drank beer because it was safer than the water. Milk was not safe to drink either.
• Gail Borden patented his sweetened condensed milk. At one point in time, his company issued a press release, extolling the virtues of sweetened condensed milk and stating that Eagle brand was a health food.
• John Myenberg went off on his own and made evaporated milk (or unsweetened condensed milk) and commercially produced it first.
• Elbridge Amos Stuart is the founder of the Carnation, most famous for their evaporated milk, "Milk from Contented Cows".

• Osip Krichevsky, Russian doctor, invented powdered milk in 1802.
• Sharon used evaporated milk in this taco mac recipe from this episode, but you can use it in the ice cream found on the East coast that's chewier like we discussed in this episode. The evaporated milk acts as an emulsifier.
• You should try Jell-O with evaporated milk--it's a treat from Winter's past!
• We also help our Food Fight listener figure out what she can take as a leftovers at a family/friend party. It's like when our friend Leslie at So This is Love Podcast regretted that she didn't get some corn casserole that her friend made. We cooked our steaks in the Hamilton Beach sous vide, but Lee wasn't giving out his crab legs during Thanksgiving.

Run Time: 53 minutes

Help us! Let's All Give! We are happy to donate to Lifting Hands International during this holiday season and we want to invite our listeners to give what you can! They are providing aid to refugees around the world. You can find about them more here.

Please donate here at this link!

Here's more about this organization and the founder, Hayley Smith.

Leave a Comment evaporated milk, food history, powdered milk, sweetened condensed milk

Episode 69: Holiday Meats

On this week's episode, we are talking all about different meats that are eaten during the holidays, such as turkey, ham, prime rib, goose, and seafood. There are so many delicious options for your upcoming holiday season. We also help our Food Fight listener figure out how to match her spouse's hunger levels.

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 drinking a lot of Ginger Tea from Traditional Medicinals--it has a little milder flavor. Winter made these Teriyaki Meatballs made with grass-fed Aussie Beef--yum!
• We're talking holidays meats (kinda like a summer sausage that you can get at the mall each Christmas time).
• We talked a little bit about Thanksgiving and one of the most popular holiday birds, the turkey, last year on this episode.

• Alexander Hamilton believed no person should be without turkey on Thanksgiving. Sarah Hale, writer and poet, is considered the godmother of Thanksgiving, because she romanticized the turkey in her book Northwood.
• The Christmas Carol by Charles Dickens talks about the roast goose.
• Hank Shaw who writes at Hunter Angler Gardener Cook and the book, Duck Duck Goose, speaks about how lovely the goose is and how you have to cook it (2 different temperatures: 135 degrees F and 165 degrees F). By the way, goose is quite expensive.
• Sharon has gifted Winter and Lee duck fat before. 
• Goose was an integral part of a Jewish household before WWII, because of the schmaltz, according to the book Rhapsody in Schmaltz.

• Prime rib is a very Las Vegas tradition starting at the casino Last Frontier's Ramona Room for $1.50. (But if you're in Salt Lake City, Fiddler's Elbow and MacCool's Public House has prime rib for brunch.)
• Feast of the Seven Fishes is an AMERICAN-Italian Christmas Eve tradition, that I'd be down for. There's no hard fast rules on how many seafood dishes that are served. Baccala, a salted cod, and eel are common.

• There's a ham belt and climate plays a part as discussed with Cristiano Creminelli.
• Ham was cured for spring specifically Easter, then it eventually got included during Christmas time. There are City Hams (wet brine) and Country Hams (dry cured).
• Dwight Kalb made a sculpture of Madonna (the singer) and sent it to David Letterman.
• Deep-fried turkey--ordered online (not done in our own homes!).
• The Food Fight listener and her husband have different hunger levels when it's time to eat.

Run Time: 53 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 food history, goose, prime rib, seafood

Episode 68: Onions

On this week's episode, we talk all about the humble onion, where it came from, that there's an association in the US to represent them, and how to avoid crying when you cut onions. Plus, we help our Food Fight listener deal with her significant other's need for gourmet food.

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 and Ike made a brisket this week on the Big Green Egg, and Ike came up with a spice rub on his own. They finally got "stadium seating" for their spices with one of those Container Store spice tiered racks. Yay!
• Winter has been eating a lot of chocolate, and someone gifted her a delicious dark chocolate bar purchased at Tony Caputo's Market and Deli. It was a Sourdough and Sea Salt dark chocolate bar made by Pump Street Chocolate and Bakery in Suffolk, England. It's my new favorite now!
• We got listener mail from our friend, Jessie the Therapist. She wrote about how podcasts make your brain happy and we were featured. We are so honored! By the way, go check out their informative and fun podcast called Get Yourself Together, where Jessie and her cohost Jackson discuss all things mental health. It is so interesting!
• We're talking all about onions, because of this very post about a red onion. (By the way, The Onion news for those of you who have never heard of it before.)

• Different onion types: Vidahlia (sweeter), Red, White, Yellow, Green Onions.
• National Onion Association of the United States had to bust a myth, where a widely circulated claim from someone's blog post that cut onions are poisonous. Also you can check out all of their recipe resources. Sheet pan jambalaya?
• How to prevent crying while cutting onions: Chemist Erik Block wrote this book and discusses the different sulfurs and enzymes.
• This is the paper that pinpoints the lachrymatory-factor synthase enzyme.
• How to dice an onion by Gordon Ramsay.

• If all else fails, you can buy this eyewear to protect you from crying while cutting onions.
• Our Food Fight question this week asks for help about how to deal with her significant other's need for fancy, expensive food.

Run Time: 48 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 food history, food science, Onions

Episode 65: Halloween Candy

On this week's episode, we're getting in the mood for Halloween by talking about the history of Halloween, the origin stories of the Tootsie Roll, Candy Corn, and the term Fun Size, and then we learn about why we all get freaked out about tainted Halloween candy. Then we help our Food Fight listener figure out how to deal with all the Halloween candy coming from grandparents.

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 went on a tour at the Waterpocket Distillery, who makes Robber's Roost, a light whiskey, and Oread. You can find them on Instagram here.  Winter and Lee get invited to a lot of little kid activities because of Lucy, so we tried Apple Cider Donuts (yummy!) at the Cross E Ranch, a local pumpkin patch in Utah. Our friends at Donut Kabobs told us how much those donut-making machines cost--it's a lot!
• By the way, here are some of our previous Halloween costumes:

• Halloween has many origin stories: Samhain (a Celtic festival), mumming, All Souls Day, souling, guising, and Guy Fawkes Day (such as seen in V is for Vendetta and these masks).

Guy Fawkes Masks

• The most desired candy over Halloween is the Reeses Peanut Butter Cup. You may want to check this and this out.
• Tootsie Rolls has an official history, but then Winter found a cool article with more research on the story of the Tootsie Roll. Leo Hirschfield also invented Bro-Man-Gel-On too!
• Winter loves Candy Corn (the Halloween version, even though there are many types of candy corn such as here and here). This is how they're made.

By Csavvj - Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=62634197

• How did the term Fun Size come about? It was the Mars company trying to market their candy for Halloween in 1968! It started out with Snickers, Milky Way, and Three Musketeers. The Curtiss Candy Company, who market Baby Ruth and Butterfinger, started using the term also, and Mars sued them and lost.
• We blame Ann Landers and Dear Abby for perpetuating the fear of tainted candy. 
• Watch this clip that Seinfeld does on Halloween--hilarious!
• We help our Food Fight listener figure out how to navigate all the candy during Halloween, especially coming from the grandparents. 

Run Time: 59 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 food design, food history

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 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 38: The History of Cookbooks with Special Guest, Anna Curran from Cookbook Create

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 some a custard concrete at Freddy's after a long week at work (treat yo'self!), while Winter had some delicious potatoes that Lee made from this Cook's Country/America's Test Kitchen recipe. Baking soda is key as Serious Eats breaks it down!
• We're so pleased to have Anna Curran, founder of Cookbook Create, as our guest today to talk about the history of cookbooks.
• Her mother's cookbook was such an artifact and story of her own family, and she wanted to start something that recognized the relationships, the food, and connections that cookbooks can bring in this technological age.
• Anna mentions the two oldest cookbooks: one from the Mesopotamian era and one from Roman times by Apicius (4th century). There were a lot of recipes for stew!
• The New York University Fales Library has a collection of over 56,000 cookbooks.
• Pre-Industrial Revolution, people learned to cook by doing. Then the Industrial Revolution brought things such as canning and refrigeration that changed the landscape of food and cooking, as well as less time spent in the home because of work and school.
• Foods go through trends, such as dormouse and flamingo tongue in ancient Roman times to squirrel in the Joy of Cooking to the possum at the Possum Festival to turmeric today. 
• Sharon mentions a turmeric tea she makes and Golden Milk that Anna tells us about. Anna talks about the ORAC scale (Oxygen Radical Absorbance Capacity) and how turmeric is high on the list. The USDA removed this ORAC table from their website, but this scientist responded to this move. Also, here a few articles regarding turmeric in lung cancer (here, here, and here).
• With the Industrial Revolution, there was an excess of calories and diet/health cookbooks started to come on the scene. Anna had asked if things like the Atkins Diet and Tim Ferris' 4-Hour Body were new, or if they were diets that had just been changed for today's day and age. The Fales Library librarian said that they were similar to other ideas in some of the cookbooks they've seen. By the way, on Bring-Your-Own-Container-Day, you can get more than a gallon of Slurpee!
• The 20th Century brought a different set of cookbooks and reflected what was happening in the country, such as in the 1950s and women's role in the home.
• Current day cookbooks are all about how the Internet and technology are affecting how we share and connect with others and our foods as evidenced by increasing sales of the genre of cookbooks, Celebrity chefs, Pinterest, food bloggers, food Youtube-rs.
• Please go to this link for a special surprise from Cookbook Create for our listeners! Thanks again, Anna!
• During our Food Fight segment, one of our listeners Helena asked about tomato paste versus tomato sauce after listening to our episode on the pantry (episode #27). Remember to season (try oregano, smoked paprika, garlic salt, and anchovies even!) your tomato paste after you dilute it!
• #trypod! Share our podcast with your friends! We'd love it! We'll give you a high-five! :)

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.

2 comments Anna Curran, cookbook create, food history

Episode 32: President's Day Mini-Episode with Guest Co-Host Lee Redd

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!

• Lee (aka Winter's husband and the podcast tech guy) from Bee's Knees Waffles joins Winter for a mini-episode about President's Day. Yup, there was a reference to Babe-raham Lincoln!
• Thanks Carrie from The Carolina Couple (Instagram and Facebook) for the Cheerwine sodas! So yummy!
• Lee's three points for why surstromming was George Washington's favorite food: 1) His dentures hurt him, 2) he fished a lot (you may want to watch Lew Zealand for a reference we mentioned) and 3) he was in to distilling and fermenting whiskey. Do you think this was Washington's fave dish?
• Winter's three points for why an apple cornmeal crumble was Abraham Lincoln's favorite food (this was a great resource): 1) He grew up simply and loved farm fresh foods like apples, 2) he enjoyed a sweet treat on occasion, and 3) he grew up in a place that grew a lot of corn and he loved corncakes. What do you think?
• Happy President's Day, friends! Please subscribe if you haven't done so yet! We appreciate it!

Run Time: 12 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 Abraham Lincoln, food history, George Washington

Episode 31: Fondue

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 a dinner success with this Cashew Chicken recipe by the Pioneer Woman. Thankfully, it had a nice "gravy"-like sauce.
• Winter got a lovely gift from Sharon, but isn't sold on it: The Fondoodler, the hot-glue gun for cheese.  It's weird.
• Shout-out to Catherine from New Zealand who wrote in about fruitcake and gave us our topic suggestion. Hey!
• Winter owns a fondue pot and loves it. And she still loves her hotpot for her Fondue Chinois!
• The cheeses pushed by the Swish Cheese Union (aka cartel): Gruyere, Emmental, and Sbrinz.
• Kirsch is a common alcohol that can be splashed into your fondue. Cherry!
• Leftovers once again haunt us and our Food Fight listener, who no longer has tupperware. Repurpose your leftovers if you can.
• Remember to subscribe to our podcast and share it with your friends if you haven't done it yet!

Run Time: 42 minutes

Sponsors: Our affiliate partner for this week's episode is Once a Month Meals. They have designed their freezer meal planning, so that you can get in and out of the kitchen faster. Does it seem intimidating? Try a mini-meal plan to give it a try!

Go here (https://secure.onceamonthmeals.com/affiliate/hungrysquared) and type in HUNGRY15 and our listeners will get 15% off at checkout. Hurry, because offer expires February 15, 2017!

Thank you, OAMM!

Leave a Comment fondue, food history, food science