Grim-Grinning Gourmet

The Refrigerator: Running Cool

When everything outside feels like an oven, maybe it's just a matter of changing our perspective, right? This week, Dickie takes on the story behind the things that hiss, gurgle, and drop mad ice: REFRIGERATORS! Listen to Your Favorite Himbo™️ talk through scientists, preservation methods, and technological developments that made the fridge what it is today. He's got an okay command on the cultural commentary, but yeah, you can definitely plan on him fumbling through refrigeration physics. (His dad's an engineer--no need to pile on too much extra embarrassment) Joey Chestnut's story continues, too. He went to Texas. It was a whole thing for sure. So who's ready for full-frontal frigeration? You are, dear listener. Stop pretending like you aren't. Hit us up at gggourmetpod@gmail.com [gggourmetpod@gmail.com] or on Instagram @gggourmetpod. Our MERCH site [https://www.bonfire.com/store/gggourmetpod/] is also up if you want to check out the "Know Where It's Been" line, or support us on Patreon HERE [https://www.patreon.com/gggourmetpod].

Sourdough: The Bun Also Rises

It's about to get gassy, bloated, and a little vinegary. But no, this isn't about Dickie's last experience with barbecue takeout on UberEats. When does Hot Himbo Summer start again? In 2020, social medialites flooded feeds with sourdough starter videos, effectively stripping every grocery store of bread flour. Four years on, we'll take a look back at the much-meme'd phenomenon of sourdough, and beyond, we peel back the layers of science and history behind this rather simple, yet alchemical combination of flour and water. Dickie shares a baking tip that will help you get the most bang for your buck when it comes to cookies. Hit us up at gggourmetpod@gmail.com [gggourmetpod@gmail.com] or on Instagram @gggourmetpod. Our MERCH site [https://www.bonfire.com/store/gggourmetpod/] is also up if you want to check out the "Know Where It's Been" line, or support us on Patreon HERE [https://www.patreon.com/gggourmetpod]. Sourdough resources and links to the virtual version of the Sourdough Library: King Arthur Baking Co: Sourdough Guide [https://www.kingarthurbaking.com/learn/sourdough] Virtual Tour: Puratos Sourdough Library [https://sourdoughlibrary.puratos.com/en/virtual-sourdough-library]

Wedding Cake: It IS Cake

Ready to unpack and unload some traditions and nonsense around wedding cakes? Dickey sure is! From the humble, head-smashing origins of mustaceum in Ancient Rome to the tiered confections we see today, there sure are some odd twists and turns before we get to $20 a slice. Special shout-out to Yorkshire for having some absolutely bonkers wedding cake tradishes, and for those 1700s icing recipes that call for literal whale intestine lining and musk. NDJ announces the ban of a hot dog champ. Oh, the VEGANITY! Hit us up at gggourmetpod@gmail.com [gggourmetpod@gmail.com] or on Instagram @gggourmetpod. Our MERCH site [https://www.bonfire.com/store/gggourmetpod/] is also up if you want to check out the "Know Where It's Been" line, or support us on Patreon HERE [https://www.patreon.com/gggourmetpod].

MSG: Umami-ssing Something?

It's not bitter, sweet, sour, or salty: monosodium glutamate is in a category all her own. (And it might as well be "Icons") Born of Japanese chemist Ikeda Kikunae and a metric shitton of kelp, we'll chat through MSG's story, including journeys through Chinese, Taiwanese, Japanese, and American food byways. By the end, will we conclude MSG is the culprit behind the headaches, palpitations, and indigestion described by Chinese Restaurant Syndrome? Glutamic justice proves to be rougher than Dickie imagined, but perhaps discoveries about the Fifth Taste, umami, can provide a clean slate for more measured discussions around tastes and additives. News du Jour is wondering what the heck is going on with Poppi Soda. They're getting sued, so maybe we just shout "Curtain up!" and see where the cards fall? Whomst is in, yo? LFG!

Titanic Meals Part Three: Menu is Everything

Join us this week for Dickie's thrilling conclusion to the Titanic Meals series, where he narrows focus on the menus served in the Titanic's final hours afloat. Whether you're in the mood for a bowl of Cockie Leekie or Lamb Collops in First Class, some Yarmouth Bloaters in Second, or some Jacket Potatoes in Third, you oughta know what that stuff is before you commit to those bits. NDJ is about sugar this week. Spoiler alert: sugar isn't real.