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…In addition to finding out that the FDA has devised a mayonnaise checklist, which is one of the greatest artifacts of bureaucracy mine eyes have ever beheld, I also learned that mayo has been around since the 1700s. Paula Deen would’ve been right at home in the 18th century, y’all! AP reporter Mae Anderson wrote that it “originated in France…when a chef seeking to make a creamy sauce combined oil and egg.”
PopStuff Show Notes: Episode 149: Is there even such a thing as ethnic food?
by Tracy V. Wilson | February 25, 2013
In our continuing quest to work food into our podcast, we’re talking about the whole idea of “ethnic food” today. That’s … pretty loaded as a concept and runs counter to the idea of America as a melting pot. Yet, some of those “other” flavors are among our favorites. Reasons vs. excuses The basic trajectory […]
Sure, you sprinkle nutmeg indifferently on your eggnog, but do you know its bloody history and psychotropic properties?
In this episode of Stuff to Blow Your Mind, Julie and I discuss the weird, mind-bending, sickening and depressing side of an everyday spice. We’ll explain just why you should use it sparingly, but often.
People keep asking us to talk about food. And to talk about “Star Wars.” The big Star Wars convention, Celebration, is coming up, and we’re hungry. So: Star Wars food!
“Please eat your vegetables!” How many parents spend mealtimes making that heartfelt plea to their kids only to get a resounding, “No!!” in reply? A lot. So much so that a plethora of recipes abound that incorporate good-for-you foods using slight-of-hand techniques or full on deception. But what if you want to serve something without all the subterfuge? Sometimes it’s all in the name. After the jump, find out how to make a truly magical-sounding treat that’s tasty and healthy too!
PopStuff Show Notes: Episode 91: Chocolate-dipped PopStuff
by Tracy V. Wilson | August 6, 2012
To those who say Holly and I only talk about things we love: Holly doesn’t love chocolate. But I do. And so have lots of other people for thousands of years. Almost since its earliest consumption, chocolate has been a social food, loaded with meaning beyond just, “Yum, let’s eat!”
PopStuff Show Notes: Episode 59: When Trendy Foods Attack
by Tracy V. Wilson | April 16, 2012
I’m so glad so many listeners have asked us to talk about food more. It gave us the perfect excuse to talk about trendy, trendy foods, many of which we truly love. Some of which we don’t get. I don’t know why I had doubts that food is part of pop culture: I just got from the Pop Culture Association/American Culture Association National Conference, and it has an entire subject area on food.
The delightful strips of deep-fried dough pictured at the right are called chiacchiere, and they’re served during Carnival in Venice (happening right now!).
In Italian, chiacchiere means “gossip,” which is, like, the perfect word for deep-fried dough — ’cause we all know how deep-fried dough goes down (deliciously), particularly when it’s dusted with powdered sugar (a sprinkle of guilt).
During Carnival, you’ll find various versions of deep-fried dough treats around, and you might as well eat ‘em while you can, particularly if it’s Fat Thursday, which the Florentines once called Berlingaccio — another Italian word that has to do with running your mouth.
PopStuff Show Notes: Episode 21, Holiday Foods: Get Your Pumpkin On
by Tracy V. Wilson | December 5, 2011
Holly and I are fans of food, and every season we’ve got something else to look forward to on the menu. When we recorded this episode, it was high pumpkin season, though the year has turned more toward peppermint since then. This seasonality of (processed) food got us thinking: Which treats are available (and heavily marketed) only at certain times of the year? And why?
Food Trucks begat Diners; or, What’s old is new again
by Josh Clark | November 22, 2011
Sometimes things come so clearly full circle that it’s elegant. An excellent case in point and the only one I can think of right now is the current trend toward buying one’s gourmet hotdogs and tacos from food trucks. It’s worth pointing out that it’s a trend in outlying cities like Atlanta, St. Louis. and San Francisco, though it’s has been pretty much permanent and largely taken for granted that at any given moment on certain streets in New York, there will be a line of trucks capable of preparing and serving hot food like gyros and sausages in exchange for cash only.
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