Hungry and Ready to Eat

In this episode we delve into one of the biggest food events on the calendar, so big in fact it technically takes over 15 days! From what to expect as an un married person, to how to impress The Family by taking control and ordering that feast. We even try our best to covers just why those luxury dishes are auspicious, or is it why every dish somehow brings you more luck, more money, or kids.

So join us as we close out one year and welcome the next with one of the biggest food events.

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Maybe it's because it's cold outside or maybe it's just how densely packed holidays are towards the last couple months of the year, but we definitely find ourselves thinking of family during this season. In this episode we talk about personal memories that connect us to food and family and the deep meaning they have when mixed together. Whether it be grandma's secret recipes or special moments with loved ones while eating a delicious meal, all of it has a place in our topic for this episode: food memories. 

In this episode, we'll discuss the parental heritage of basically all citrus we know today. How did we even get so lucky to have such bright flavor bombs at the tips of our fingers? Yes, they can be seasonal but we also get some of them year round. We can eat them plain and simple, use them dried or steeped, between important halves but definitely at the end of special meals. Whatever form we find them, there's no way to separate our lives from the wondrous fruits we know as Citrus.

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In this episode we discuss pie one of the most iconic parts of Americana. We are gonna take you on a mouthwatering journey through the sweet and savory world of pies. Our conversation covers everything from its historical roots to the intricate details that distinguish as pie from its dessert counterparts.

From the flaky and buttery to the graham cracker and cookie crust; we delve into the fascinating aspects of iconic pies. From the apple and cherry that may grace family gathering to the innovative and exotic types that you might not have tried. We debate the technical as well as the architectural of what is a pie, and whether its is the topping or the inside that matter.

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So join us as we go over this delicious and universally loved food (Fleet St variety excluded).

Thanksgiving is just around the corner, which means planning, potlucks, and probably an uncontrollable need to sleep right after eating. Whether that's because you were cooking for days or because you ate way too much food, just know it's not inherent to turkey itself. 

And what does your fanciful feast look like? Is it full of green bean casseroles and marshmallow topped orange jewels? Or maybe it includes a couple of semi ethnic dishes that are specialized to your family alone. Well, after this episode we hope you don't feel boxed in by tradition and instead feel inspired to try something new. Join us as we talk about how we've either souped up our favorite dishes or substituted them altogether for the penultimate meal for the year. 

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Between convenience stores and fancy kaiseki dinners, traditional eateries and massive food halls, the options are limitless for every meal in Japan. And it's honestly extremely hard to have a negative food experience when the food really is that good. But maybe you get choice overload when everything is tasty and suddenly you start to experience the "fear of missing out". Or maybe some of the dishes you're seeing seem unfamiliar and you just want a quick introduction before you have to decide what to eat. So join us as we talk about our food experiences in Japan, the best dishes you should be ordering, and a few tips and tricks to hopefully make things feel a little bit easier as you make your journey to the Land of the Rising Nom. 

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In this episode, we'll uncover the rich history of wontons, and how these delectable dumplings have evolved over the centuries and discover their enduring cultural significance, from festive feasts to cherished family gatherings.

Prepare to be captivated as we lift the lid on the art of making wontons from scratch. We'll guide you through the intricate process of crafting perfect wrappers and achieving that irresistible balance of flavors in the fillings. Listen closely as we share expert tips on folding wontons into various shapes, from classic triangles to intricate designs that elevate these dumplings to an art form.

We also explore the regional variations of wonton dishes, savoring the distinct flavors and traditions that define each locality. From the bustling streets of Hong Kong to the heart of San Francisco chinatown, we'll introduce you to renowned wonton restaurants that have been perfecting their craft for generations.

Ever wondered about the difference between restaurant-style wontons and those lovingly made at home? We'll explore the unique challenges and rewards of each approach, sharing personal anecdotes and insights from home cooks who have mastered the art of wonton-making. Plus, we'll provide practical tips for you to embark on your own wonton-making adventure in your kitchen.

So, whether you're a seasoned wonton enthusiast or a curious culinary explorer, join us on this delectable journey as we unwrap the secrets of these delicious dumplings. Get ready to savor the flavors, discover the history, and learn the art of wontons in this captivating episode.

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In this mouthwatering episode we do a deep dive into the world of Wheat. This staff of life is the backbone of so many dishes spanning multiple cultures, it would be unfair if we skip over some of the fundamentals. Join us as we unravel the secrets behind this versatile grain and explore the incredible range of doughy delights it gives birth to.

We start with a overview of the various types of wheat, from classic hard and soft varieties to some of the more lesser-known heirloom grains. We shed some light on the unique characteristics of each types, revealing how they influence not just the texture and flavor of your favorite foods but shape identities in food cultures. From the perfect Parisian baguette to how dark is your roux when you make gumbo. And that is just some of them.

So whether you are a seasoned baker or a novice, this episodes offers a delightful exploration of the magical world of wheat.

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Crispy, fresh and hydrating, lettuce is much more than just an ingredient in salad. You may not know it, but there are multiple types of lettuces, much more than we could cover in one episode. Join us as we discuss subjects from how iceberg got its start and how it became so popular in America to what the CDC recommends when preparing lettuce so we don't get ourselves or others sick when eating it. 

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These fruits represent one of the summer season's greatest harvests. Although some can be preserved, canned or jarred, we believe the best way to enjoy them are fresh. Sometimes there's a bit of work involved with eating them, but the prize is always worth the effort. Most people only think of a few from the many stone fruits available, so come learn about a couple more and be surprised along the way. Hopefully, you enjoy stone fruits as much as we do. 

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In this episode we discuss the quintessential Summer Flavor bomb. Join us as we recount its fascinating origins to its unyielding embrace by Italy, this episode showcases how this beloved fruit continues to inspire palates and enrich plates.

In this captivating episode, we delve into the tomato's migration from the Americas to Europe (and back), witnessing its transformation from a curious novelty to a beloved kitchen staple. Discover how Italy embraced this sun-kissed gem, elevating it into pasta sauces, pizzas, and beyond, forever changing the gastronomic landscape.

We cover the ways we have of preserving the tomato's delectable essence year-round. Including details of the pros and cons from our own personal attempt to capture peak deliciousness. We as always we explore the mouthwatering versatility of this seasonal fruit, from juicy slices in BLTs to rich Tomato Beef chow mein.

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In this episode we wanna take you on a delectable journey to  explore the rich history and evolution of fried chicken. From its origins in the Southern states, where enslaved cooks infused it with love and creativity, to its modern-day status as a global culinary icon, this episode pays homage to the beloved comfort food we all know and love.

In this insightful discussion, we travel back in time to discover how fried chicken as we know it has it origins among enslaved communities in the South. And then we examine the transformation of fried chicken from an indulgence enjoyed sparingly to an accessible and popular everyday dish. With its crispy coating and succulent meat, fried chicken has found its way to the forefront of global cuisine.

We also try our best to dive into various renditions of fried chicken worldwide, from the tantalizing Korean double-fried delights to the flavorful Japanese karaage, and more. With each stop, uncover the unique cooking techniques and spices that have elevated fried chicken to a culinary art form.

Throughout the episode, Brian gets Ryan to share practical tips and tricks to achieve the perfect fried chicken at home. Whether you're an aspiring fryer or an experienced chef, you'll walk away with the knowledge and inspiration to create your own finger-lickin' masterpiece.

Follow us on Instagram @hungryAndReadyToEat and share your thoughts with us at hungryandreadytoeat@gmail.com

In this episode we discuss one of the OG's in food preservation - Fermentation. Its been an integral part of human society for an incredibly long time. It is one of the first forms of food preservation and its all thanks to some microscopic critters who just love their carbs.  We delve into the science and help to hopefully ease any reservations people have about continuing the time honored tradition of wild ferments.  It may even surprise you what is fermented and what isn't; from bread and beer to pickles and vinegar. And while you may make them at home or you buy them, we can all agree that they make for some of the best tasting items out there.

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In this episode we talk about The Family with roots in Chicago. No not the movie crime families! Todays topic is the allium family.

Be it raw, grilled, lightly fried, deep fried, or even made to a crisp these plants pack a powerful gift of adding massive flavor. They do however have more things in common with Ogres than just layers. One misstep and you could end up crying. Cook them too fast and furious -- and you're not part of the family. But treat them well, cut them right, and make sure they don't feel the heat breathing down their necks and you can get some amazing dishes out of them.

We talk a bit about their history, (there's a law because of them), but mostly how to prep them since they factor into so many recipes. 

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In this episode of Hungry and Ready to Eat, we discuss WHY chicken is so good, at least to us. Maybe you like yours fried, braised, or boiled. Maybe you enjoy eating the whole roasted ones from Costco. Maybe...just maybe, you'll use it in a relationship as the tipping point leading to marriage. Whatever the case, you don't have to make things complicated, a bit of seasoning and a simple cook is more than enough to make chicken into one of your favorite meals.  

In this episode we discuss the Brassicas and all the shapes it shows up, and trust us, it shows up everywhere. From Cauliflower to the Kohlrabi. From Roman times to buffets, from celebrations to fad diets. This family is everywhere and surprise, its almost all just hyperspecialized versions of just one aspect of the same plant. We try our best summarize this plant family that has a history of having a strong aroma; both to semi picky kids and troops in WWI. 

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In this special episode of Hungry and Ready to Eat, we talk about some of the topics that affect and celebrate the community through the lens of food and food culture as we celebrate Asian American, Native Hawaiian, and Pacific Islander Heritage Month. We discuss the different ways representation matters, celebrate some of the biggest pioneers in the field, and of course talk about some of the ways we see and encounter food across the different mediums. 

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Bacon is amazing, and the subject is definitely covered, but there's so much more to pork that just bacon. From having it hand minced and steamed by grandma to searching for the most moist roast pork pieces at the Chinese deli, we delve deep into our personal pork experiences. Pork is a staple in many households for good reason, we talk a little about its significance in our day to day but also special occasions. Join us on today's episode and enjoy conversation about one of our most favorite proteins: pork. 

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In this episode we delve into the history and eating habits of one of the most significant foundational foods. We talk about the various ways to make it; from microwave to stove top, and the various ways to eat it. Even though one of us obviously appreciates rice more than the other, we both have favorite stories revolving around it. Whether it be eating a home cooked meal centered around a fresh steaming bowl of rice, or traveling to different countries and experiencing their preparations, we hope you join and connect with us as we walk through the subject of rice.   

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