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Meseidy is founder of The Noshery. She enjoys inappropriate humor, burgers, and bourbon. She currently lives in Chattanooga, Tennessee with her husband, two dogs, and a cat named Mouse.
Rebecca is founder of Foodie with Family. She enjoys a hearty sandwich, classical music, and an aperol spritz. She currently lives in Belfast, New York with her husband, five boys, two dogs, and a cat named Uncle.
In today’s episode, Meseidy turns the tables on Rebecca by discussing a food Rebecca doesn’t like; S’mores. Rebecca obliges with some sticky s’mores history and the ladies discuss all sorts of delectable goodies -not just sweets!- that can be made around a campfire. Sources: The History of S’mores Recipes: Homemade MarshmallowsWalking Tacos Supplies Campfire PieContinue reading “Episode 31: S’mores, Please: S’mores and Other Campfire Goodies”
In today’s episode, Meseidy is scared, Rebecca is excited, and it’s getting spicy in here. The ladies talk all about hot peppers, hot sauces, and Mr. Wilbur Scoville’s Units. They cover the history of chili pepper domestication and the path it took around the globe, how to correctly spell chili/chilli/chile, some of their favourite hotContinue reading “Episode 30: That’s One Spicy Episode. Hot Peppers, Hot Sauces, and Mr. Scoville’s Units.”
In today’s episode, Meseidy and Rebecca are here with Part II of our We Got Culture show. They discuss cheese trivia (yes! Cheese trivia!). They go into how cheeses are classified (or not classified) and how different aged cheeses are made- whether they’re a softer cheese like brie or a hard-aged cheese like cheddar orContinue reading “Episode 29: We Got Culture: Part II Aged Cheeses, Hard cheeses, and other “old” dairy goodies”
Ep. 28: We Got Culture: Cultured Dairy Foods and Why They are Amazing Part I Yogurt, Kefir, Fresh Mozzarella, and other un-aged cheeses.
In today’s episode, Rebecca and Meseidy go over young, or unaged cheeses and fresh cultured dairy like yogurt, kefir, and fresh cheeses like mozzarella, goat cheese, ricotta, cream cheese, cottage cheese. They discuss the crazy history of cheese, the science behind fresh cheeses, and how these fresh cultured products are made, with a seriously cheesyContinue reading “Ep. 28: We Got Culture: Cultured Dairy Foods and Why They are Amazing Part I Yogurt, Kefir, Fresh Mozzarella, and other un-aged cheeses.”
In today’s episode, Meseidy and Rebecca talk about one of the most important (and their favourite) foods in the world: rice. From the history of rice (spoiler alert: it goes WAAAAY back) to a discussion of varieties and sizes of rice and their uses, the ladies cover a food that they have both arguably eatenContinue reading “Ep: 27: Rice, Rice Baby: The history and impact of rice in the world plus recipes”
Today Meseidy and Rebecca are talking about dill pickles, bread, and butter pickles, fermented or half-sour or vinegar-based, fresh or canned pickles, all sorts of pickled vegetables, and all the tangy goodness that goes along with it. Learn some of the surprising history of the pickle, too! Sources The History of Pickling More history ofContinue reading “Ep. 26 | In a Pickle: All Things Pickled”
In today’s episode, Meseidy and Rebecca get fired up about one of their favourite ways to cook: with smoke! From what defines smoking, grilling, and barbecuing, to kind of equipment is out there, what to grill and how to do it, this episode is a celebration of smoky goodness. Sources: History of Smoked Foods BarbecueContinue reading “Ep. 25 | A Smokin’ Hot Episode: All foods smoked, barbecued, and grilled.”
In today’s episode: Potatoes, potatoes, and more potatoes. Everybody loves potatoes, and Meseidy and Rebecca have a potato crazy, carb heavy episode for you. They cover how the potato helped shape world history, different varieties of potatoes, and their favourite ways to cook various potatoes. Sources: History of the Potato Guide to types of potatoesContinue reading “Ep. 24 | This Spud’s For You: A Potato Crazy Episode”
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