Avsnitt
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In today’s episode of Smörgåsbord, Angel and Mik talk about their favorite snack of all time, girl guide cookies. Angel also shares her experience as an “honorary girl guide” during her youth.
00:00 Opening Song
00:11 Show introduction
04:32 What’s in your palette?
09:59 History of the Girl Guides
12:48 History of the Girl Guide cookies
22:49 Girl Guide cookies vs Girl Scout cookies
23:52 Girl Scout cookies
28:09 Cookie facts
33:54 The Girl Guide controversy
37:22 Girl Guide cookies around the world
39:25 Is it healthy? Is it good?
01:02:35 What’s the next course?
Resources from today’s episode:
Wikipedia
“Cookie History” by Girl Guides of Canada
“Girl Guide Cookies FAQ” by Girl Guides of Canada
“Selling Girl Guide cookies” by Lisa Kadane
“Girl Scout Cookie History” by Girl Scouts
“The U.S. has s'mores?! A look at Girl Guide cookies around the world” by Laura Brown
“Girl Guide Biscuits” by Girl Guides Ballarat
“Biscuits Update From Chief Commissioner” by Girl Guides Australia
“Meet the Cookies” by Girl Scouts
“Girl Scout Cookie History” by Girl Scouts
“The Sweet Prairie History of Girl Guide Cookies” by Lisa Jackson
“History” by Girl Guides
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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Angel, Mik and Mari celebrate the Smörgåsbord Podcast’s 50th episode! In this episode they talk about all the fun things about potatoes. They also present a surprise at the end of the episode.
You can listen to Mar Emanuel on Spotify wand find his music video in YouTube
00:00 Opening Song
00:11 Show introduction
02:40 What’s in your palette?
08:36 The origins of potatoes
12:20 Potatoes in history
18:17 Potato facts
21:09 Scientific facts about potatoes
34:38 Cooking potatoes
38:48 Is it healthy? Is it good?
43:22 Mari’s plugs
44:18 The big surprise
Resources from today’s episode:
Wikipedia
“10 Things You Probably Didn’t Know About Potatoes” by Food Republic
“Potato Facts” by Andreajn
“10 Profound Facts About Potatoes” by Shash Wighton
“10 Fun Facts About Potatoes!” by Mavis Butterfield
“7 Facts About Potatoes That You Didn't Know And Will Now Want To Tell Everyone” by Rachel Wilkerson Miller
“Potato Facts” by Idaho Potato Museum
“15 Interesting Facts About Potatoes” by Kickass Facts
“60 Tantalizing Potato Facts Everyone Should Know” by Samantha
“The Ultimate Potato Cheat Sheet: Which Potato Goes Best with What?” by Kris Wu
“ Potato Battery Can Light Up a Room For Over a Month” by Tuan C. Ngyuyen
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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Saknas det avsnitt?
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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik discover the many different ways to eat bats.
In today’s episode of Smörgåsbord, Angel and Mik explore bat food! With all the madness in the world happening, these fearless podcasters enter the pandemic to discover if bat food is at all edible!
We also discover today Angel’s obsession to deep fry everything into nuggets or popcorn.
This episode of Smörgåsbord also features the first time we are recording a video of ourselves too. If you’d like to see our horrible quarantine faces, find us in Geek Happy Network’s YouTube channel! Stay safe, everyone.
00:00 Opening Song
00:43 Show introduction
01:15 A note on the COVID-19 pandemic
03:10 What are bats?
07:19 Difference of megabats compared to microbats
09:06 The polarizing perceptions towards bats in human history
13:08 Where in the world do people eat bats?
24:30 To catch a bat
27:41 How to cook bats
31:29 Examples of dishes that use bat
40:13 But how about eating guano?
41:45 Health benefits of bat food
44:10 Is it good?
45:08 What’s in your palette?
Resources from today’s episode:
Wikipedia
“Don’t Blame Bat Soup for the Coronavirus” by James Palmer
“Is bat soup a delicacy in China? We debunk a rumour on the origin of the coronavirus” by Liselotte Mas
“No, Coronavirus Was Not Caused by 'Bat Soup'–But Here's What Researchers Think May Be to Blame” by Korin Miller
“The Hazards of Eating Bats” by Bryan Lowder
“Are bats a delicacy in some countries?” by Cristen Conger
“Ebola Outbreak: Why do People Eat Bat Meat?” by Hannah Osborne
“Just a matter of taste. The most disgusting dishes in the world” by Orange Smile
“Gross or Great? 27 Unexpected Delicacies from Around the World Slideshow” by The Daily Meal
“Midnight Remedy: Bat Soup” by Amy Jurries
“Bat soup in Palau is pretty intense” by Master Blaster
“Is bat guano dangerous?” by GetBatsOut
“Is Bat Guano Dangerous?” by Bill Cowley
“How Many Species Of Bats Are There?” by John Misachi
“Bats” by Defenders of Wildlife
“Flight” by The Editors of Encyclopedia Britannica
“The Differences Between Megabats and Microbats” by Virginia
“Meet the Microbats: Winged Creatures' Secrets Revealed” by Rachel A Becker
“A Flying Fox in Africa Escapes Extinction” by David Max Braun
“Paniki” by Taste Atlas
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik travel to an American carnival and take a deep dive in all the wild foods you can eat there!
In today’s episode of Smörgåsbord, Angel and Mik finally go to an American carnival! Well, digitally speaking. They explore the history of the carnival and all the usual food you can eat at a carnival. Popcorn, corndogs, funnel cakes, you name it!
They also contemplate burning an old robot friend, theorize on the history of the 401 error and Angel shares her new favorite ice cream.
If you want to catch our previous episode on the Carnival in Brazil you can find it on our podcast page under episode 36 or on YouTube below:
https://youtu.be/VyDWwDwoUXc
00:00 Opening Song
00:11 Show introduction
01:51 What’s in our palette?
04:48 What is a carnival?
07:17 The history of carnival
14:22 Carnivals today
15:55 Carnival food
17:41 Popcorn
21:54 Candy apples
27:02 Sno-cones
31:01 Corndogs
38:26 Cotton candy
45:26 Mini-donuts
53:17 Funnel cake
Resources from today’s episode:
Wikipedia
“A History of Your Favorite Carnival Foods” by Celebration Source
“The delicious history of your favourite carnival foods (10 Photos)” by Martin
“The Dying Art of Speaking Ceazarnie” by Kelley Fisher
“History of Traveling Shows In America Is Rich And Colorful!” by Showmen Museum
“Why Is Popcorn the Default Movie Theater Snack?” by Maura Lieberman
“The History of Popcorn” by Bethany Moncel
“The History of Popcorn: How One Grain Became a Staple Snack” by Michelle Delgado
“The History of Caramel and Candy Apples” by Gold Meal
“The Colorful History of Shaved Ice” by Mariel Synan
“How Do You Make a Snow Cone?” by Wonderopolis
“5 Things to know about the corn dog” Constance Gibbs
“The Short, Sad History of the Corn Dog” by Robet Sietsema
“10 Things You Never Knew About Corn Dogs” by Katie Orlady
“History of Cotton Candy” by Candy History
“10 Sweet facts about cotton candy” by CBC Kids
“What Is a Mini-Donut?” by Laura Metz
“The History of the Donut” by The Mini Donut King
“The History of Funnel Cake and a Traditional Recipe” by Tori Avey
“How to Make the Crispiest, Crunchiest Funnel Cake at Home” by Jessica Gentile
“31 Deep-Fried Treats That You Have to See to Believe” by Cooking Channel
“World's Craziest Carnival Foods” By Cooking Channel
“12 Crazy Carnival Foods You Can Try This Summer” by MapQuest
“America’s 50 Most Outrageously Insane State Fair Foods (Slideshow)” by Dan Myers
“Popcorn as a snack: Healthy hit or dietary horror show?” by American Heart Association News
“Are Caramel Apples Healthy?” by Sara Ipatenco
“Why Are There Two National Doughnut Days?” by Jake Rossen
“National Funnel Cake Day” by La Ronde
“How to Make a “Traditional Rainbow” Hawaiian Shaved Ice” by Alana Brophy
“Truth About Ice Cream Snow Cones May Be Hard to Swallow” by Health Day
“10 Things You Never Knew About Corn Dogs” by Katie Orlady
“The 15 Unhealthiest Junk Foods in America” by Franzika Spritzler
“The History of Cotton Candy – A Dentist's Summer Gift” by Gerard Paul
“Cotton Candy, A Medical Wonder?” by NPR
“Stunning Health Benefits of Cotton Candy Discovered” by David Katz
“Do-It-Yourself Midway: Homemade Mini Donuts” by Julie
“The Health Risks of Eating Doughnuts” by Andra Picincu
“Top 5 Unhealthy Theme Park Foods” by Nina Elias
“Funnel Cakes vs Elephant Ears: Which Is Better for You?” by Emily Weaver
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik attend Carnival, digitally speaking!
Welcome, 20201! In today’s episode of Smörgåsbord, Angel and Mik talk about the world’s largest party that is not happening this year: Brazil’s Carnival! Known today for its elaborate costumes and dance parties, did you know that Carnival actually roots from food?
Angel and Mik also try and determine the etymology for men’s bikinis while mourning their inability to dance.
Tune in next week when Angel and Mik actually cover carnival food. Cotton candy, funnel cakes and more!
Also here is the link to the SNL skit of Black Jeopardy referenced during the episode.
https://www.youtube.com/watch?v=hzMzFGgmQOc
Pardon the screeching sound during the episode. Mik clearly needs a less screechy pen to fiddle with.
00:00 Opening Song
00:11 Show introduction
02:47 What’s in our palette?
06:34 What is Carnival?
07:41 Origins of Carnival
14:37 Carnival today
22:57 The food of Carnival
27:17 Street food in Brazil’s
34:54 Carnival food around the world
38:27 Is it healthy?
39:50 Is it good?
Resources from today’s episode:
Wikipedia
“How Did Brazil's Carnival Start?” by Sarah Brown
“The history of Carnaval in Brazil” by About Brasil
“History of Carnival in Brazil” by Christopher Muscato
“Carnival season: great global food traditions” by Ren Behan
“Brazil Carnival Food” by Brazilians Food
“Rio 2016: The Top 10 Brazilian Street Foods” by Clare Gazzard
“How Brazilian Traditions Work” by Melanie Radzicki Mcmanus
“Inside The Revelry and Rituals of Rio’s Carnaval” by Azamara
“What Is Ash Wednesday? & Why Christians Celebrate It” by Kelly GIvens
“The Romans had a festival where the roles of master and slave were reversed …” by Brad Smithfield
“A Brief Introduction To Feijoada, Brazil’s National Dish” by Sarah Brown
“Brazilian Fish Stew (Moqueca Baiana)” by Nagl
“Caruru” by TasteAtlas
“Quindim, A Brazilian Dessert” by Nicoletta
“Brazil’s Acarajé Dish & It’s Fascinating History” by Amigofoods
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik discover civet coffee!
In today’s episode of Smörgåsbord, Angel and Mik talk about poop. Edible poop. Specifically civet coffee. What is civet coffee? Does it really involve poop? How many poop puns will Angel and Mik make this episode? And most importantly, is civet coffee ever really good?
00:00 Opening Song
00:43 Show introduction
02:30 Mik discovers a new job
03:00 What is coffee?
08:50 The process of making coffee
10:40 Coffee consumption in the world
12:20 The different kinds of coffee
20:45 The good and the bad health effects of coffee
31:11 The history of civet coffee
38:30 Is it good?
40:20 What’s in your palette?
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
Resources from today’s episode:
“What Is Coffee – Coffee Facts, Statistics And Effects Of Coffee On Health” by Dorian Bodnariuc
“What Is Coffee? A Basic Explanation From Seed to Cup” by A. Weiss
“13 Health Benefits of Coffee, Based on Science” by Kris Gunnars
“Why Does Coffee Make You Poop?” by Anna Almendrala
“Why Does Coffee Make You Poop?” by Ryan Raman
“Here’s why coffee makes you poop” by Rachel Feltman
“Kopi Luwak” by Wikipedia
“What Kopi Luwak is and why you should avoid it.” by Chris Kolbu
“REVEALED: how kopi luwak was found” by AsiaSentinel
“History of Kopi Luwak Coffee” by Kopiluwak Direct
“The Disturbing Secret Behind the World’s Most Expensive Coffee” by Rachel Bale
“It's time to put down the civet-poop coffee” by Patrick Winn
“Civet coffee: why it's time to cut the crap” by Tony Wild
“30 Interesting African Civet Facts That You May Not Know” by Linda Crampton
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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik discover that even bird spit can be made into food!
In today’s episode of Smörgåsbord, Angel and Mik explore bird spit. In certain parts of the world, there is a dish called bird’s nest soup, which is made out of the spit of a small bird, a swiftlet. Strange as it is, this soup is also known to hold some healthy properties once consumed. But does it taste good at all?
In other news, Mik shares a story about a very big Nicki Minaj fan
00:00 Opening Song
00:43 Show introduction
03:38 An introduction to swiftlet nests
06:15 Harvesting bird’s nests
07:46 The kinds of bird’s nests
10:58 Urban farming of birds nests
12:00 The history of bird’s nest soup
14:38 Preparing bird’s nest soup
16:48 Health benefits of bird’s nest soup
24:36 Is it good?
26:35 What’s in your palette?
Resources from today’s episode:
Wikipedia
“Bird Saliva: The Premium Delicacy in Southeast Asia” by Golden Nest Inc
“Here’s why edible nests made of bird spit are a delicacy in China” by Agence France-Presse
“Would you pay Big Bucks for a bowl of Bird saliva?” by Danielle Fong
“Fair or fowl? New soft drink contains bird saliva” by Colin Simpson
“7 Things to know about bird’s nest” by Eu Yan Sang
“Waiter, There's Spit in My Soup: A Review” by Erik Trinidad
“This Expensive Soup Is Made From Bird Saliva” by Now This
“Inside the dangerous process that goes into collecting one of the most expensive food products in the world” by Talia Avakian
“Kota Kinabalu: What does bird saliva taste like?” by Emma Thomson
“Bird’s Nest Soup Is An Expensive Delicacy And It’s “Mm! Mm! Weird!”” by Katie Serena
“Travel: The truth about bird's nest soup” by Graham Hoyland
“Bird's Nest Soup” by Liv Wan
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the very first episode of Angel and Mik: The Hawaiian Controversy. In this episode they discuss the origins of an American pizza staple, the Hawaiian pizza.
In the show’s pilot episode Angel and Mik explore the controversy brought upon by one pizza: the Hawaiian pizza. Join us as we explore the origins, pros, and cons of all things Hawaiian pizza. Is Hawaiian pizza really from Hawaii? Can science shed light into the debate? Why does Angel love Hawaiian pizza so much?
00:00 Opening Song
00:43 Angel gets personal about pineapples
04:59 Show introduction
06:06 History of pineapples
17:15 Pineapple facts
25:36 Pineapple science
31:58 History of the Hawaiian pizza
42:16 The controversy of Hawaiian pizza
50:30 What’s on your palette?
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
Resources from today’s episode:
“Blame Canada for Pineapple on Pizza” by Merideth Bethune
“Canadian Sam Panopoulos created the Hawaiian pizza” by Tom Hawthorn
“Do Hawaiians Eat Hawaiian Pizza? Plus, a Little History” by Sarah DiGregorio
“Everything You Want to Know About Pineapples” By Peggy Trowbridge Filippone
“Gordon Ramsay Just Shut Down The Pineapple Pizza Debate” by Clara Herre ria
“I'm Enraged By Peeps On Pizza And You Should Be Too” by Jenna Amatulli
“Pineapple Pulling Is the Internet’s Newest Viral Fixation” by Greg Morabito
“Pizza” by YouGov
“Science Says Pineapple and Savoury Food Works” by Hayley Morgan
“Sotirios (Sam) Panopoulos” by Logan Evans Funeral Home
“These Are The Most Popular Pizza Toppings In The U.S.” by Caroline Bologna
“The History of Hawaiian Pizza” by Devon Scoble
“The Internet's Debate Over Pineapple on Pizza Is Heating Up” by Raisa Bruner
“The Man Who Invented Hawaiian Pizza Has Died” by Mahita Gajanan
“The real story behind the world's most controversial type of pizza is an inspirational tale of international triumph” by Kate Taylor
“The Top 10 Most Popular Pizza Toppings” by LIFE
“You can get Disneyland's famous Dole Whip in Vancouver and WE'RE FREAKING OUT” by DH Vancouver Staff
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In today’s episode of Smörgåsbord, Angel and Mik talk about halo-halo, a Filipino dessert that can only be defined as a conglomeration of many things.
Angel also discovers she may be stealing lunches from South American children. Angel and Mik also share their newfound obsession with rhodochrosite, a rock that looks like meat.
00:00 Opening Song
00:11 Show introduction
01:32 What’s in your palette?
09:24 What is halo-halo
16:33 The contents of halo-halo
21:44 Making your own halo-halo
25:39 Origins of halo-halo
33:31 Reading of the poem, “Pagkain ng special halo-halo: isang palaisipan sa tag-init”
36:21 Halo-halo facts
41:14 Popular halo-halo varieties
42:48 Similar desserts in the Philippines
44:04 Similar desserts around the world
48:19 Is it healthy? Is it good?
01:02:35 What’s the next course?
Resources from today’s episode:
Wikipedia
“Halo-Halo” by Gastro Obscura
“Halo-Halo: Favourite Dessert of The Philippines” by Ronica Valdeavilla
“Japanese origins of the Philippine ‘halo-halo’” by Ambeth R. Ocampo
“Fun fact: The halo-halo is originally Japanese!” by Joy Rojas
“Mixing it up in the Philippines: the story of halo-halo” by Heaven Crawley
“Halo-Halo” by The Little Epicurean
“5 Facts About Halo-Halo You Didn't Know” by Spot
“5 Halo Halo Fun Facts That You Might Not Know About” by Abraham Doctor
““How to eat special halo-halo: A summer dilemma” by Jose F. Lacaba” by Waterjug
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik how people in Iceland turn the poisonous Greenland shark into a tasty treat called Hákarl!
In today’s episode of Smörgåsbord, Angel and Mik talk about Hákarl, fermented shark in Iceland! Birthed from traditional Icelandic preservation techniques and finding ways to eat anything they see, Hákarl is a process of fermenting a poisonous shark to make it edible. If you dare eat it.
In other news, Angel teaches some protips on eating at Denny’s for your birthday. They try to justify Greenland sharks as pandas of the sea. And they talk about their fascination with Iceland and the many bananas in the country. The fruit.
00:00 Opening Song
00:38 Show introduction
01:25 What’s in your palette?
04:00 What is Iceland?
06:31 Iceland facts!
11:24 Icelandic cuisine
21:20 Traditional Icelandic food
22:09 What is Hákarl?
25:58 How to make Hákarl
29:13 The kinds of Hákarl
30:12 How to eat Hákarl
30:47 What is Thorrablot?
34:48 Is it healthy?
35:56 Is it good?
Resources from today’s episode:
Wikipedia
“Thorrablot” by Promote Iceland
“Hákarl” by Atlas Obscura
“Hakarl: The Icelandic Fermented Shark” by Ragnheidur
“Where is Iceland located” by Arctic Adventures
“7 Dishes You Have to Eat in Iceland” by Claire Volkman
“Icelandic Food & Cuisine – 15 Traditional dishes to eat in Iceland” by Alex Waltner
“What You Need to Know About Icelandic Cuisine” by Katie Hammel
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik talk about Chinese food that were invented in America!
In today’s episode of Smörgåsbord, Angel and Mik explore the rich, but sad origins of Chinese food in America. They uncover that dishes like orange chicken, chop suey, or General Tso’s chicken are actually made in America, not China! In fact, Chinese food outside of China is much different than the food you would eat when you travel to China.
Mik and Angel also discover a simple formula to see whether a dish is Chinese-American or Chinese dish.
We apologize for the deep voices you hear in the background about 7 minutes in; Mik’s housemmates we’re having their own dinner party. We also have some helicopter and ambulance sounds coming in at the 25 minute mark. They had nothing to do with the loud dinner party downstairs…
00:00 Opening Song
00:43 Show introduction
02:48 The history of how Chinese food arrived in America
07:44 The difference between the Chinese-American cuisine from the Chinese cuisine
12:58 Some examples of Chinese-American dishes: General Tso’s Chicken
14:18 Fortune cookies
15:25 Egg foo yung
16:10 Lemon chicken
17:11 Chop suey
18:21 Mu shu pork
19:10 Sweet and sour pork
19:35 Other examples of Chinese-American dishes, like orange chicken!
21:30 What is food like in China?
28:04 What’s in your palette?
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
Resources from today’s episode:
“11 "Chinese Foods" You Won't Find in China” by Rachel Deason
“Foods You Order From Chinese Restaurants That Aren't Authentic” by Jess Bolluyt
“Theories on origin of other Chinese foods” by Monica End
“Lo Mein Loophole: How U.S. Immigration Law Fueled A Chinese Restaurant Boom” by Maria Godoy
“'Top Chef' Edward Lee on Why Lo-Mein Is as American as Apple Pie” by Christine Hsieh
“Chinese Dishes, American Style” by Fred Ferretti
“The Chop Suey Story” by Stephanie Butler
“Orange Chicken Food Fight: Panda Express vs Yang Chow” by Tien Nguyen
“Differences Between Authentic Chinese Food and Chinese Food Overseas” by Gavin Van Hinsbergh“8 Truths About American-Chinese Restaurants That Nobody Talks About” by Clarissa Wei
“Authentic Chinese Food” by Gred Rodgers
“Why there's no such thing as Chinese food” by David Tormsen
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel, Mik and Bianca talk about the Eids of Islam. This week we're looking at the second of the Muslim holidays or Eid, Eid Al Adha.
In today’s episode of Smörgåsbord, Angel and Mik dive into the final part of a three-part series into the holidays of Islam! This time we are looking into Eid Al Adha, the Eid of all Eids!
Bianca also talks about the fancy fashion stores in Dubai.
If you are new to the show, we recommend you start with the first part of this series, the Ramadan episode. You can find the link below:
YouTube
Google Podcasts
Spotify
Appl Podcasts
Pocket Casts
00:00 Opening Song
00:43 Show introduction
03:09 When is Eid Al Adha?
04:40 The Holy Pilgrimage during Dhu al-Hijjah
07:00 What is Eid Al Adha?
09:02 What happens during Eid Al Adha
13:32 Qurbani
19:50 The savoury food of Eid Al Adha
31:55 Is it healthy?
32:20 Is it good?
Resources from today’s episode:
Wikipedia
“Ramadan 2019: 9 questions about the Muslim holy month you were too embarrassed to ask” by Jennifer Williams
“What Eid means for Muslims” by Fosterline
“Eid al-Fitr 2019: Everything you need to know” by Al Jazeera
“Eid al-Fitr 2020: When is it, how is it celebrated and how does Eid al-Fitr differ from Eid al-Adha” by Becky Pemberton and Sophie Roberts
“12 traditional Eid al-Fitr dishes from across the globe that you absolutely have to try” by Talah Bakdash
“What is Eid-ul-Adha?” by Muslim Aid
“Learn all about the Muslim festival Eid al-Adha” by CBC
“Here's what you need to know about Eid al-Adha, one of Islam's biggest holidays” by Amy Woodyatt
“Hajj 2019: The pilgrimage to Mecca in Saudi Arabia” by CNN
“Eid Al-Adha 2019: When is it, how is it celebrated and how to wish someone a happy Eid” by Sabrina Barr
“8 Traditional Eid Dishes From Around The World Perfect For Eid Al-Adha 2019” by Megha Kaimal
“Eid-Al-Adha: What Food Do People Eat To Celebrate” by Josue Lucas Mitte and Olivia Petter
“Eid Al-Adha 2018: The Best Foods Consumed Around The World For The Muslim Celebrations” by Rachel Hosie
“Important Rules and Guidelines Regarding Qurbani” by Muslim AId
“Qurbani Rules” by Human Relief Foundation
“Qurbani Meat Distribution Rules” by Muslim Aid
“Easy Recipes for Qurbani Eid” by Nooha Sabanta Maula
“Hajj Pilgrimage Fast Facts” by CNN
“What is Hajj? A simple guide to Islams annual pilgrimage” by Yousra Zaki
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel, Mik and Bianca talk about the Eids of Islam. This week we're looking at the second part of the Muslim holiday, Eid Al Fitr.
In today’s episode of Smörgåsbord, Angel and Mik dive into the second part of a three-part series into the holidays of Islam! This time we are looking into Eid Al Fitr, the festival that comes after Ramadan. Returning for this episode is special guest Bianca Gueco where she shares her first hand experience with Eid Al Fitr while she lived in Dubai. We also learn about Angel’s fascination for funnel cake and David Boreanaz.
Also, warning there are some sync issues on the video episode half-way through the episode.
If you are new to the show, we recommend you start with the first part of this series, the Ramadan episode. You can find the link below:
YouTube
Google Podcasts
Spotify
Appl Podcasts
Pocket Casts
00:00 Opening Song
00:43 Show introduction
02:39 When is Eid Al Fitr?
03:54 What is Eid Al Fitr?
11:11 Biance shares her experience with Eid Al Fitr
12:30 Halal
16:29 Regional differences in food fo Eid Al Fitr
30:49 Is it healthy?
31:89 Is it good?
33:04 What’s in your palette?
Resources from today’s episode:
Wikipedia
“Ramadan 2019: 9 questions about the Muslim holy month you were too embarrassed to ask” by Jennifer Williams
“What Eid means for Muslims” by Fosterline
“Eid al-Fitr 2019: Everything you need to know” by Al Jazeera
“Eid al-Fitr 2020: When is it, how is it celebrated and how does Eid al-Fitr differ from Eid al-Adha” by Becky Pemberton and Sophie Roberts
“12 traditional Eid al-Fitr dishes from across the globe that you absolutely have to try” by Talah Bakdash
“Significance of the six days of Shawwal” by Sheikh Salman Al-Oadah
“The 10 Most Delicious Eid al-Fitr Foods and Dishes From Around the World” by Lauren Cocking
“Celebrate Eid ul-Fitr with Food from Around the Muslim World” by Aqiylah Collins
“11 Things You Might Not Know About Eid Al-Fitr” by Stacy Conradt
“What is Eid al Fitr and Why Do Muslims Celebrate It?” by Angela Guzman
“What Is Halal Food? How Do You Prepare It?” by The Huffington Post Canada
“Sheer Khurma” by Manali
“Lapis Legit - Thousand Layers Cake” by Anita
“Doro Wat (Spicy Ethiopian Chicken Stew)” by The Daring Gourmet
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel, Mik and Bianca talk about the Eids of Islam. Starting with the Muslim holiday, Eid Al Fitr, specifically, Ramadan!
In today’s episode of Smörgåsbord, Angel and Mik dive into the first part of a three-part series into the holidays of Islam starting with Ramadan! We also feature a special guest, Bianca Gueco, who is also our new editor in the show, to share her time living in Dubai where Muslim practices are much more common.
Also, Bianca shares her stories on Ramadan including a voluminous story about rice that terrifies our rice-fearing Angel. If you want to see a first-hand look into the story click the link below to see Bianca’s video of preparing iftar.
https://www.youtube.com/watch?v=547LSpcl4N0
00:00 Opening Song
00:43 Show introduction
02:55 What is an Eid?
05:50 When is Ramadan? And the significance between solar and lunar calendars?
09:45 What is Ramadan?
19:20 The food of Ramadan: Suhoor
25:04 The food of Ramadan: Iftar
29:11 Is it healthy?
31:38 Is it good?
37:15 What’s in your palette?
Resources from today’s episode:
Wikipedia
“Ramadan 2019: 9 questions about the Muslim holy month you were too embarrassed to ask” by Jennifer Williams
“How to Fast for Ramadan in the Arctic, Where the Sun Doesn't Set” by Marya Hannun
“What Is Ramadan? Everything You Need to Know (But Were Afraid to Ask)” by Haaretz and The Associated Press
“What Eid means for Muslims” by Fosterline
“What Is the Difference Between the Lunar Calendar & the Solar Calendar?” by Kevin Lee
“The Five Pillars of Islam” by Dr. Elizabeth Macaulay-Lewis
“What Is Laylat Al Qadr, The ‘Night Of Power?’” by The Huffington Post
“Ramadan 2019: Here's all you need to know about Suhoor and Iftar meals” by TNN
“Mesaharati: An ancient career fights extinction in digital age” by Mohammed El-Shamma
“30 foods to eat at suhoor to keep hunger at bay” by Salma Awwad
“Ramadan 2019: Foods to Eat At Suhoor To Remain Hydrated And Energised” by Adya Rai
“Ramadan Fasting: What to Eat During Iftar” by Alvin Chumari
“8 Ramadan healthy eating iftar tips for those who fast, then feast” by Racha Adib
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik talk about a fun food celebration in Spain, the Calçotada.
In today’s episode of Smörgåsbord, Angel and Mik discover the onion that gives the Spanish people a reason to party, the calçot!
Mik and Angel also do a food switch as Angel eats fancy food while Mik feeds on junk food. They also talk about their failed attempts at gardening.
Also, no video for this episode today as Mik’s computer died shortly after this recording. You can even hear the fan struggle during the episode.
00:00 Opening Song
00:38 Show introduction
04:19 What’s in our palette?
07:40 Calçot facts!
15:21 Other things to do Valls, Spain
16:58 Origins of the calçot
17:56 Catalan cuisine
26:11 What is the calçotada?
27:39 Cooking the calçot
30:01 Eating the calçot
34:55 The food of the calçotada
38:39 Is it healthy?
39:40 Is it good?
Resources from today’s episode:
Wikipedia
“Bizarre food rituals around the world you won't believe are real“ by Chris Heasman
“When Death Doesn’t Mean Goodbye” by Amanda Bennett
“The Living Dead: How The Toraja People Of Indonesia Honor Their Deceased” by Joel Stice
“Cleaning the dead: the afterlife rituals of the Torajan people” by Claudio Sieber
“Toraja Culture : People and History” by The Spice Route End
“Toraja Culture : Aluk To Dolo” by The Spice Route End
“Living with corpses: how Indonesia’s Toraja people deal with their dead” by Claudio Sieber
“Try to see This type of food is only found in Toraja” by Exploring Tana Toraja
“Our 15 best foods of Indonesia” by Sebastien
“Local Cuisine/Dishes of Toraja, Indonesia” by Jo Travel Guide
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel, Mik and Nic talk about the strangest dish they've ever encountered, Tong Zi Dan!
In today’s episode of Smörgåsbord, Angel, Mik, and special guest Nick, talk about the strangest egg dish they’ve ever heard of, tong zi dan, or boy eggs. Yes, you heard it, boy eggs. Also known as virgin boy eggs.
Angel and Nick also make their best attempts to guess what exactly are boy eggs before they discover the truth.
Again, apologies for the audio quality as we continue to record from separate homes because of well, the pandemic. The audio quality also changes at the 11 minute mark, so don’t be alarmed.
00:00 Opening Song
00:38 Show introduction
01:44 Where can you get tong zi dan or virgin boy eggs?
02:48 Cuisine of the Zhejiang province
11:09 What are virgin boy eggs?
14:08 The incomplete history of virgin boy eggs
18:25 How to make ton zi dan
22:19 Is it healthy?
23:58 Is it good?
Resources from today’s episode:
Wikipedia
“From Bull Testicles To ‘Virgin Boy Eggs’: The Most Challenging Local Delicacies Every Serious Foodie Traveller Has To Try” by Julia Buckley
“Urine-soaked eggs a spring taste treat in China city” by Royston Chan
“China's Urine-Boiled Eggs Are a Cultural Delicacy I Will Not Try” by Andrew Tarantola
“Tongzi Dan: Boy Eggs” by Atlas Obscura
“Urine Soaked Boiled Eggs: A Chinese Delicacy” by Kaushik Patowary
“Recipe for a Chinese Ritual Dish: Eggs, Time and Plenty of Urine” by Dan Levin
“Boy Eggs” by Frank Kasell
“Zhe Cuisine/Zhejiang Cuisine — The Mellow Seafood of Zhejiang” by Gavin Van Hinsbergh
“Zhejiang Cuisine – Fresh Seafood Dishes with Light Taste” by Travel China Guide
“Zhejiang Cuisine” by Yanlin
“The Top 10 Hangzhou Foods (What to Eat in Hangzhou)” by Chris Quan
“Ningbo Cuisine” by China Daily
“Shaoxing Cuisine” by Absolute China Tours
“Shaoxing Dining - What to Eat” by Travel China Guide
“Tradition and innovation: the rebirth of Wenzhou cuisine” by Yang Hao
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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During this outtake, Mik is overcome with giggles as he explains the hilarity of one of the cures for the plague: The Vicary Method.
You can catch the full episode of “Cures” For The Plague by clicking the link below
https://youtu.be/lCajugLntH4
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In today’s episode of Smörgåsbord, Angel and Mik explore the horrible world of the Black Plague and all the kinds of cures people ingested in hopes to survive. We also discover that Angel’s favorite subject during high school was the very same plague.
Meanwhile, Angel eats squid sheets while watching Squid Games while Mik has a 2-hour long lunch.
00:00 Opening Song
00: 11 Show introduction
02:04 What’s in your palette?
06:48 Origins of the plague
12:56 The cause of the plague: y. pestis
14:34 The effects of the plague in history
15:56 Three types of plagues
17:08 Bubonic plague
22:21 Pneumonic plague
23:55 Septicaemic plague
26:49 Plague facts
31:47 Medicine during the plague (the four humors)
36:38 Plague cures that didn’t work: animal cures
44:02 Plague cures that didn’t work: other cures
51:39 Plague cures that didn’t work: gross cures
57:23 The only method to prevent getting the plague
01:01:15 The plague today
01:01:43 Is it healthy? Is it good?
01:02:35 What’s the next course?
Resources from today’s episode:
Wikipedia
“Vampire History” by A&E Television Networks
“Vampires: Fact, Fiction and Folklore” by Benjamin Radford
“Vampire myths originated with a real blood disorder” by Michael Hefferon
“The Bloody Truth About Vampires” by Becky Little
“Six Ways to Stop a Vampire” by National Geographic
“A sharp, sweet tooth: Vampires, junk food, and dangerous appetites in the lost boys and the hunger” by Thomas Fahy
“Plants Effective Against Vampires” by Vampedia
“How to Kill a Vampire” by Benjamin Radford
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik discover the largest food fight in the world, La Tomatina!
In today’s episode of Smörgåsbord, Angel and Mik talk about the largest food fight in the world, La Tomatina! They discover it’s simple origins and how the festival works today.
They also talk about Instagram filters and Valencia, the region, not the filter. Angel also talks about La Tomatina in movies that feature Kevin, not our resident turtle.
If you want to share how you will do your own wine festival at home, remember to use the #pandemictomatofight and tag us @geekhappynetwork on Instagram.
00:00 Opening Song
00:38 Show introduction
02:10 What’s in your palette?
03:50 Where is La Tomatina?
04:42 What’s in Valencia
07:21 The food of Valencia and Buñol
08:32 What’s in Buñol
09:42 When is La Tomatina?
10:55 The origins of La Tomatina
17:05 La Tomatina today
21:23 The food during La Tomatina
23:55 Similar festivals around the world
26:38 Is it healthy?
27:53 Is it good?
Resources from today’s episode:
Wikipedia
“What Is La Tomatina, How Did It Begin And Where Does It Take Place?” by Sabrina Barr
“A Brief History of La Tomatina Buñol” by AESU
“10 Things You Didn't Know About La Tomatina, Spain's Messiest Festival” by Clare Speak
“La Tomatina: Epic tomato fight leaves Spanish town stained by saucy skirmish” by Josh K Elliot
“15 Best Things to Do in Valencia (Spain)” by The Crazy Tourist
“Buñol“ by Taste Atlas
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.
This week, we look back at the time when Angel and Mik look at all the things lacking in American cereal!
In today’s episode of Smörgåsbord, Angel and Mik talk about cereal and the lack of nutrition and women mascots. Yes! If you think about it, do you remember growing up with any cereal mascots who are women? And also, is it really a big deal?
In other news, we get new equipment and Angel tries fancy high tea.
00:00 Opening Song
00:43 Show introduction
03:02 History of cereal
11:09 How cereal is made
12:23 Health in cereal
18:29 Mascots in cereal
21:01 Origins of some cereal mascots (Captain Crunch, Rice Krispies, Trix, Frosted Flakes, Lucky Charms)
33:07 Where did all the female cereal mascots go?
38:50 How about female mascots in breakfast food as a whole?
41:25 Does cereal taste good?
42:45 What’s in your palette?
Smörgåsbord Podcast is a show where we explore the rituals, myths and all things strange about the world of food. If you like what you hear, remember to subscribe to the show to get new episodes automatically downloaded to your device!
Want to connect with us? Give us a follow on Instagram @smorgiespod and leave us a message. We'd love to hear from you.
This podcast is presented by Halo Halo Productions. Come check out their other shows at halohaloproductions.com
Resources from today’s episode:
“Ever Notice That There Aren’t Any Female Breakfast Cereal Mascots?” by Doug Barry
“Troubling: What’s missing in the world of cereal mascots?” by Brandon James
“Pour yourself a bowl of unfairness” by Denise Snodell
“You know Tony the Tiger, but what about Katy the Kangaroo?” By Dave Benson
“A Short History of Cereal” by Kim Severson
“Breakfast cereals ranked best to worst” by British Heart Foundation
“Breakfast Cereals: Healthy or Unhealthy?” by Hrefna Palsdottir, MS
“The Stories Behind Your Favorite Cereal Mascots” by College Weekend
“Breakfast cereal mascots: Beloved and bizarre” by David Morgan
“How Cereal Became the Quintessential American Breakfast” by Jaya Saxena
“Then and Now: The Evolution of Cereal Mascots” by Joshua Johnson
- Visa fler
