Episode 1- Squirrel Attack & Head Cheese
Upgrade to Unlock
Podcasts are only available to Digital Club and Book Club members
Oh HEY! Welcome to our brand new SUPER COOL podcast! We’re gonna be telling lots of lies (shhh…don’t tell our mothers) and you might pick up a couple of useful (lol) facts on the way.
Totally unrelated, but would you eat cheese made in a skull? P.S. Mike spent a lot of time filming a jug for the sake of this podcast…enjoy!
9 Comments
Submit a Comment
You must be logged in to post a comment.
S12 E10 -Is Cultured Meat the Next Big Thing… And Would We Try It?
In this episode we’re getting stuck into cultured meat – what is it, who is creating it and why?! Ebbers presents us with loads of fascinating science as we consider the future of cultured meat and debate whether or not we’d try it.
S12 E9 -Is British Food Crap?
Today we’re on a mission to decide which British dishes have an unfair reputation, and which ones are just a bit crap! We dive deep into the history of some classic British foods and come to our own conclusions…
S12 E8 -When Does a “Normal” Become a Chef?
After 10 years of cooking alongside chefs, how have things changed for our normals? In today’s episode we wonder what skills you need to be a chef, what our normals have learned from the chefs, and whether or not the chefs have learned anything from the normals…
S12 E7 -Why Are We All Obsessed with Street Food?
Today on the podcast we wonder what’s so great about street food, why we like it and why it’s just so memorable. Mike, James and Barry relive their top street food experiences and we hear some of your fave street snacks!
S12 E6 -What’s the Difference Between Recipe Inspiration and Downright Plagiarism?
From chefs copying other chefs to big brands copying other big brands, plagiarism in the world of food is more common than we might think. In this episode we wonder where the line between inspiration and plain copying is.
S12 E5 -Can We Answer These Contentious Internet Food Questions?!
Is milk sweet or savoury? Do you eat or drink soup? Where does the cheese go in a cheeseburger? Join us as we try to get to the bottom of some of the biggest questions on the internet!
S12 E4 -How Does Colour Affect What We Eat?
In this week’s episode we discuss what colours get us going when it comes to food, and why that might be. We debate the most unappealing food colours and get chatting about some of your examples of strangely coloured foods!
S12 E3 -Why Are Food Memories So Powerful?
Prepare to head down memory lane, because in today’s episode we’re looking at food memories! We unveil the science behind why they’re so powerful, with plenty of reminiscing over our own food memories and some of yours too…
S12 E2 -Does Food Taste Better When It’s Cooked By Someone Else?
We weigh in on the debate! We take a look at the reasons food sometimes just seems more delicious when you don’t make it yourself and ask the question: does it actually taste any different, or is it just the experience of being cooked for?
S12 E1 -Why Are We So Fascinated With Fictional Food?
We’re chatting about our fave fictional food moments from TV and film and sharing some of your examples! We dig into why we’re so fascinated with fictional food and wonder if it can go too far.
Late to the party, sorry! Catching up with old podcasts.
Barry’s story about the fellow dying after OD’ing on carrot juice is totally true … it’s the Vitamin A. Had a friend who took too much Vitamin A and ended up dying of liver failure at 51. 🙁
I’m super duper late to this podcast. Sorry.
Anyway, I knew the coffee fact (goats discovered coffee) was one hundred percent correct because of my local coffee place – Dancing Goats where there is a poster detailing how coffee was discovered.
I’m clearly super late to the podcasts too but I just wanted to add that I knew the goat story was true because my local coffee shop has a blend called “Dancing Goats” and details the story of Kaldi! Same same, but different 🙂
‘I don’t want any wood in me, puncturing my bits’
Mike…
Funny story, I actually was bitten by a squirrel while feeding them!
If I came for a visit to the UK, can I get a bus ride from Mike? 😂
I actually was brought up eating horse meat. And it’s a good meat. At that time healthier than the cow meat that was full of hormones.
After Ben said that head cheese is French fine dining, it got me thinking. In fact, I paused the video to write this. I spent 10 years in south Louisiana and head cheese is far from fine dining. BUT, maybe it is French because of the French influence on Louisiana cuisine. Either way, Jamie is correct in his falsified story that head cheese was/is a means of using all of the animal – typically pig in the U.S. Nowadays, I am pretty sure that head cheese is no longer made from offal (the practice of using brains in food commercially has been deemed unsafe by the FDA – rightfully so). Rather, it is a terrine of cranial meat pieces and maybe other meaty bits like the trotters. I wonder if terrine is the proper word. Head cheese is not made into a pâté first, but rather uses the natural gelatin to maintain the meat bits’ loaf-like shape. “Terrine” sounds far more delicious than “meat jelly”. So, I’ll stick with “terrine”.
The fact I shared today came from this gentleman… a brilliant story-teller and Icelandic priest… https://twitter.com/Bebbrell/status/964919975336136704