Fun Food Facts and Fables
It's the giver of life and perfect for a tradie-style smoko. But what's its history, when did it stop getting delivered, is it really in chocolate and most importantly, can it be mixed with gin?
We figured it was time to add some culture to our podcast. SEE WHAT WE DID THERE? But seriously, we look at why it is spelled 37 different ways, how it's advertised and why it may be the perfect work snack.
Saffron, the forbidden spice. Sure it tastes pleasant and makes things yellow but saffron is so dang expensive that it's basically cocaine. Find out how it's faked, smuggled and where to find it on the dark web.
Egg yolk, oil, something acidic. That's what goes into the creamy, rich joy that is mayonnaise. Or is it? We deconstruct it, construct it again, put things in it, explore why it's loved, hated and mixed with green jelly. Also, expert help from Ben's mum Gail.
It can be as beautiful as a shimmering gem, as ugly as a beer belly on a rat and as beguiling as a Mexican psychotropic drug. It's corn. And we got an expert, food writer and Masterchef graduate Anna Webster, to tell us all about it.
It inspires great art, makes a handy postal service and makes questionable toys, but what the hell do you call it when it's sliced into discs and deep fried?