Fun Food Facts and Fables
This time it’s Ben’s turn to veer off course into questionable old school recipe territory… with a war rationing number and a truly irresponsible use of cream and tomato sauce (yes, together). Meanwhile, Em dabbles in whipped cream of all forms and creates a family recipe in the style of a ripple cake.
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Overwhelmed by the choice in the baked bean aisle? We tell you the best (and worst) tins to look out for. Em wonders why no one ate her ninth birthday cake while Ben pimps his beans in three different ways (warning: one is cursed).
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Did you survive the great beetroot shortage of 2024? Why do we put tinned beetroot on burgers? Can Ben overcome his baking fear to make a lovely little sweet treat? And most importantly… piss: why does beetroot turn it red?
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Is there a reason the Women’s Weekly Children's Birthday Cake Book didn’t feature a Titanic-themed cake? We ponder the moral dilemma of whether it’s in bad taste to create a cake-version of the sinking steamship if your kid requests one. We also look into what people ate on board the Titanic and speak to a chef who has interpreted some of the Titanic’s first class menu into a fancy high tea experience at Melbourne Museum as part of the Titanic: The Artefact Exhibition.
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Your parents lied to you about carrots — sorry. But it’s ok, we’ll set the record straight and make you a comforting bowl of spaghetti Bolognese while we’re at it (along with some carrot cake for dessert, or perhaps more like a second dinner… this carrot cake is a bit unusual). We also look into why Bugs Bunny eats carrots, the worst vending machine in the world and Carrot Man (Melbourne’s top superhero).
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Are you team flat-leaf or curly parsley? Dani Valent is a writer, eater, traveller and cook who is single-handedly bringing back curly parsley (and we’re kind of on board). Dani writes delicious articles about food in The Age and also hosts hospitality-podcast Dirty Linen, which recently clocked 500 episodes, which is an incredible achievement. We spoke to Dani about sourcing the recipe for a decadent cheesecake with one whole kilo of cheese in it while in Europe; writing a beautiful Persian cookbook (Salumati) with Hamed Allahyari and how to know which chocolates to buy ahead of Easter.
This episode is part of our Ingredipedia Bites rapid-fire interview series (basically a guise to snoop inside our favourite foodies' kitchens). Main ingredient-based eps are released every other week.
Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.