Ice Cream: How to Make Cheezels Gelato; Ben's Baking Therapy Session

Does the greatest topping of all time – Ice Magic – still stack up? Cup or cone? What’s the correct Cheezels to sugar ratio when making Cheezels-infused ice-cream? Who is Typhoid Mary and why was she such an ice-cream loving grot? Why do all ice-cream trucks play that one song? Will Magnum’s Seven Deadly Sins range ever come back? So many ice-cream related questions are answered in this sweet episode.

Plus, in a welcome change of roles, this time Ben is the one seeking therapy on the podcast as he faces his fear of baking with a simple two-ingredient sandwich-cakey thing. 

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What's in Lee Tran Lam's Fridge and Pantry?

In this short, speedy interview we find out what the oldest thing in fellow food podcaster Lee Tran Lam's fridge is and a heap of other delicious tidbits. Her favourite condiment – a soy sauce made by a local Sydney brewery has us particularly intrigued!

We're big fans of Lee Tran Lam's podcasts including The Unbearable Lightness of Being Hungry and the recent Culinary Food Archive podcast (the oyster episode is particularly fascinating) so we were very excited to find out what lurks in the depths of her freezer and what she eats when she's running low on time.

Follow us to see what we eat throughout the week from Lee Tran Lam's suggestions:
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Beef: Eating The “Masculine” Burger As Big As Your Face 🍔

Why is steak and red meat is seen as masculine? To find out, Em constructs a famous burger from the “Dude Food” era out of toasties, McDonalds, some deep-fried treats and a few extra bits and pieces. It’s called The Four Horsemen of the Apocalypse and it’s… big (and filthy).

Staying on the McDonalds train (what did you expect, wagyu?) Ben explores “pink slime” and whether it’s really in our Big Macs, hot dogs and other meaty treats. Of course, we sample said treats and see if we can taste the “pink piggy goo”.

You can vote for who you found most interesting on Instagram (@ingredipedia). We’ll also share a photos from the recording so you can see the burger we Frankensteined together. Follow Ingredipedia on TikTok too to see us putting together this monster burger.

What's in Kate Reid from Lune's Fridge and Pantry?

Kate Reid from Lune Croissanterie makes the best croissants in the world. So she knows what she’s doing in the kitchen. Which is why we were super excited that she agreed to be interrogated by us about what lurks in the depths of her freezer, her cravings and what she eats out of the jar. A bonus for us is that we inadvertently found out when she last had Maccas (it was 2003 in the Netherlands).

Our favourite little tip we gleaned from Kate’s interview was a quirky toast topping she learned from her dad (after teasing him about it for years). Ben was already a fan of this combo and Em’s newly obsessed. It involves jam and… wait for it … cheese.

We also loved learning more about Kate’s debut cookbook Lune, Croissants All Day, All Night. We’ve had a flip through and it’s beautiful (like, exactly what you want in a cookbook if you like detailed descriptions of what to do to ensure your croissants are Insta-worthy and you want an excuse to eat croissants for breakfast, lunch and dinner). Lune’s famous lemon curd cruffins also feature in the book!

Listen to the episode below and follow us on Instagram or TikTok to watch as we try Kate’s snack recommendations throughout the week.

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Strawberries: Why Do Tradies Drink Strawberry Milk? Roll-Up Pickle Challenge

Strawberries seem sweet and delightful, but are they really? Em dives into some science around how strawberries are tricking us and also manages to extract some DNA from a strawberry (then we eat the DNA of course). She also explores the classic combo of strawberries and cream — in real fruit and lolly form. Ben buys a box of strawberry roll-ups and puts them to excellent use for TikTok’s fruit roll-up pickle challenge; meets the fruit-picking robots who work around the clock; and explores why its acceptable for adult men (ok, tradies) to drink strawberry Big Ms. 

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What’s in Jake Cassar from Mortadeli's Fridge & Pantry?

Have you ever wanted to snoop inside other people’s fridge, cupboards and snack drawers? Same. We’ll ask about 20 rapid-fire questions to find out the food habits of some of our favourite food-obsessed people. Our first guest for Ingredipedia Bites is Jake Cassar, founder and head chef of Mortadeli, a Mediterranean deli in Torquay on the surf coast of Victoria. We mentioned Jake and Mortadeli’s famous hobz-biz-zejt sandwich in our recent tuna episode. Find out what he snacks on and where he keeps his tomato sauce.

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