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52 – Food on the Go (2017)

Sophie & Mitch go over a delightful little documentary about Italian food: Food on the Go (E il cibo va) (2017).

How does food travel and how does it change when it does? What happens to Italian cooking and techniques when they immigrate to the United States or to Argentina? All of these questions are at play in this week’s episode.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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51 – Salt, Fat, Acid, Heat: Heat

We conclude our adventure with Salt, Fat, Acid, Heat – appropriately enough – with an episode all about Heat.

Samin travels back to her roots in Berkeley, California to re-learn the lessons cooking with open flames teach. We look into oven science, cook with moms, and have people draw why we’re in the kitchen.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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50 – Salt, Fat, Acid, Heat: Acid

Finally on track with the titling in Netflix’s Salt, Fat, Acid, Heat. Episode 3 is all about Acid

We’re visiting the Yucatan in order to see all the different things to use acid for. With a wide variety of citrus, a surprising type of honey, and a few other acidic ingredients, Samin Nosrat shows off how all of this balances your food.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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49 – Salt, Fat, Acid, Heat: Salt

Our trek continues with Netflix’s Salt, Fat, Acid, Heat. It’s second episode is Salt. Still doesn’t make sense, but here we are!

Off to Japan to meet all sorts of experts on salt, saltiness, and salty sauces. From seaweed, to miso, soy sauce, and chicken on rice, we see how to layer in different sorts of salts for different culinary ends.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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48 – Salt, Fat, Acid, Heat: Fat

We begin a 4 week journey into the Netflix series Salt, Fat, Acid, Heat. It, for whatever reason, starts with fat.

Fat is flavour and boy does this show have flavour! We visit Italy to see how olive oil is made, what makes focaccia bread so delicious, how to break down a pig, and how cheese is birthed. So many different ways to utilize fat in your cooking!

And yes, we’re aware that we mispronounce Samin’s name. We’re sorry that we’re hacks & frauds, but here we are.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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41 – Nailed It! Holiday p.2

Our coverage of Nailed It! Holiday continues this week!

This podcast covers episodes 4, 5, 6, and the bonus 7th one! We talk about all the impossible tasks these contestants have to attempt, the odd editing choices, and the possibility of Nailed It! spinoffs – based off of the DIY 7th episode.

Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes – like Sophie’s Rice Krispies!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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40 – Nailed It! Holiday p.1

Get outta here season 3; it’s Nailed It! Holiday time!

This podcast covers episodes 1, 2, and 3 of this specialty season. We discuss all the reasons why we’re excited for this over a proper season three, we’re excited by returning guests, and – most of all – we’re happy to share some holiday cheer through food and people trying their best.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes – like Sophie’s Buttercream!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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38 – Cloudy with a Chance of Meatballs 2 (2013)

We pick up immediately from last week with Cloudy with a Chance of Meatballs 2 (2013).

We explore what makes a good sequel in this ‘monster island’ movie. We talk about all the spectacular food puns. Most importantly, we discover the name of Splash Zone Guy.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes – like Sophie’s Granola Power Balls!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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37 – Cloudy with a Chance of Meatballs (2009)

Time to dive into one of the few food-film-franchises, beginning with 2009’s Cloudy with a Chance of Meatballs.

Sophie & Mitch talk about the insanity of both the protagonist and the concept of food falling from the sky. We also break down all the small details and character work going on in this film. Not only that, but we continue our meatball talk with a small report on the history of the form.

Make sure to follow us on TwitterInstagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes – like Mitch’s Meatballs!

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

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35 – Flavors of Youth (2018)

Let’s look back for simpler times, but let’s do it with the 2018 internationally released anime anthology film: Flavors of Youth.

Sophie & Mitch break down each of the three chapters of the film and how they address (or don’t) the Chinese idiom “yi shi zhu xing” [clothing, food, housing, transport]. We also talk about the issues with titling, expectations, and our conflicted feelings towards this gorgeous film.

Make sure to follow us on Twitter, Instagram, and Facebook to keep up with news, to join the discussion about food, and to check out all of our personal recipes – this week though, we’d love to hear YOUR recipes; your flavours of youth, if you will.

Music Credits:
“Carpe Diem” Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/