Smörgåsbord Podcast

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In today’s episode of Smörgåsbord, Angel and Mik talk about their favorite snack of all time, girl guide cookies. Angel also shares her experience as an “honorary girl guide” during her youth.

00:00 Opening Song

00:11 Show introduction

04:32 What’s in your palette?

09:59 History of the Girl Guides

12:48 History of the Girl Guide cookies

22:49 Girl Guide cookies vs Girl Scout cookies

23:52 Girl Scout cookies

28:09 Cookie facts

33:54 The Girl Guide controversy

37:22 Girl Guide cookies around the world

39:25 Is it healthy? Is it good?

01:02:35 What’s the next course?

Resources from today’s episode:

Wikipedia

“Cookie History” by Girl Guides of Canada

“Girl Guide Cookies FAQ” by Girl Guides of Canada

“Selling Girl Guide cookies” by Lisa Kadane

“Girl Scout Cookie History” by Girl Scouts

“The U.S. has s'mores?! A look at Girl Guide cookies around the world” by Laura Brown

“Girl Guide Biscuits” by Girl Guides Ballarat

“Biscuits Update From Chief Commissioner” by Girl Guides Australia

“Meet the Cookies” by Girl Scouts

“Girl Scout Cookie History” by Girl Scouts

“The Sweet Prairie History of Girl Guide Cookies” by Lisa Jackson

“History” by Girl Guides

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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Angel, Mik and Mari celebrate the Smörgåsbord Podcast’s 50th episode! In this episode they talk about all the fun things about potatoes. They also present a surprise at the end of the episode.

You can listen to Mar Emanuel on Spotify wand find his music video in YouTube

00:00 Opening Song

00:11 Show introduction

02:40 What’s in your palette?

08:36 The origins of potatoes

12:20 Potatoes in history

18:17 Potato facts

21:09 Scientific facts about potatoes

34:38 Cooking potatoes

38:48 Is it healthy? Is it good?

43:22 Mari’s plugs

44:18 The big surprise

Resources from today’s episode:

Wikipedia

“10 Things You Probably Didn’t Know About Potatoes” by Food Republic

“Potato Facts” by Andreajn

“10 Profound Facts About Potatoes” by Shash Wighton

“10 Fun Facts About Potatoes!” by Mavis Butterfield

“7 Facts About Potatoes That You Didn't Know And Will Now Want To Tell Everyone” by Rachel Wilkerson Miller

“Potato Facts” by Idaho Potato Museum

“15 Interesting Facts About Potatoes” by Kickass Facts

“60 Tantalizing Potato Facts Everyone Should Know” by Samantha

“The Ultimate Potato Cheat Sheet: Which Potato Goes Best with What?” by Kris Wu

“ Potato Battery Can Light Up a Room For Over a Month” by Tuan C. Ngyuyen

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik discover the many different ways to eat bats.

In today’s episode of Smörgåsbord, Angel and Mik explore bat food! With all the madness in the world happening, these fearless podcasters enter the pandemic to discover if bat food is at all edible!

We also discover today Angel’s obsession to deep fry everything into nuggets or popcorn.

This episode of Smörgåsbord also features the first time we are recording a video of ourselves too. If you’d like to see our horrible quarantine faces, find us in Geek Happy Network’s YouTube channel! Stay safe, everyone.

00:00 Opening Song

00:43 Show introduction

01:15 A note on the COVID-19 pandemic

03:10 What are bats?

07:19 Difference of megabats compared to microbats

09:06 The polarizing perceptions towards bats in human history

13:08 Where in the world do people eat bats?

24:30 To catch a bat

27:41 How to cook bats

31:29 Examples of dishes that use bat

40:13 But how about eating guano?

41:45 Health benefits of bat food

44:10 Is it good?

45:08 What’s in your palette?

Resources from today’s episode:

Wikipedia

“Don’t Blame Bat Soup for the Coronavirus” by James Palmer

“Is bat soup a delicacy in China? We debunk a rumour on the origin of the coronavirus” by Liselotte Mas

“No, Coronavirus Was Not Caused by 'Bat Soup'–But Here's What Researchers Think May Be to Blame” by Korin Miller

“The Hazards of Eating Bats” by Bryan Lowder

“Are bats a delicacy in some countries?” by Cristen Conger

“Ebola Outbreak: Why do People Eat Bat Meat?” by Hannah Osborne

“Just a matter of taste. The most disgusting dishes in the world” by Orange Smile

“Gross or Great? 27 Unexpected Delicacies from Around the World Slideshow” by The Daily Meal

“Midnight Remedy: Bat Soup” by Amy Jurries

“Bat soup in Palau is pretty intense” by Master Blaster

“Is bat guano dangerous?” by GetBatsOut

“Is Bat Guano Dangerous?” by Bill Cowley

“How Many Species Of Bats Are There?” by John Misachi

“Bats” by Defenders of Wildlife

“Flight” by The Editors of Encyclopedia Britannica

“The Differences Between Megabats and Microbats” by Virginia

“Meet the Microbats: Winged Creatures' Secrets Revealed” by Rachel A Becker

“A Flying Fox in Africa Escapes Extinction” by David Max Braun

“Paniki” by Taste Atlas

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik travel to an American carnival and take a deep dive in all the wild foods you can eat there!

In today’s episode of Smörgåsbord, Angel and Mik finally go to an American carnival! Well, digitally speaking. They explore the history of the carnival and all the usual food you can eat at a carnival. Popcorn, corndogs, funnel cakes, you name it!

They also contemplate burning an old robot friend, theorize on the history of the 401 error and Angel shares her new favorite ice cream.

If you want to catch our previous episode on the Carnival in Brazil you can find it on our podcast page under episode 36 or on YouTube below:

https://youtu.be/VyDWwDwoUXc

00:00 Opening Song

00:11 Show introduction

01:51 What’s in our palette?

04:48 What is a carnival?

07:17 The history of carnival

14:22 Carnivals today

15:55 Carnival food

17:41 Popcorn

21:54 Candy apples

27:02 Sno-cones

31:01 Corndogs

38:26 Cotton candy

45:26 Mini-donuts

53:17 Funnel cake

Resources from today’s episode:

Wikipedia

“A History of Your Favorite Carnival Foods” by Celebration Source

“The delicious history of your favourite carnival foods (10 Photos)” by Martin

“The Dying Art of Speaking Ceazarnie” by Kelley Fisher

“History of Traveling Shows In America Is Rich And Colorful!” by Showmen Museum

“Why Is Popcorn the Default Movie Theater Snack?” by Maura Lieberman

“The History of Popcorn” by Bethany Moncel

“The History of Popcorn: How One Grain Became a Staple Snack” by Michelle Delgado

“The History of Caramel and Candy Apples” by Gold Meal

“The Colorful History of Shaved Ice” by Mariel Synan

“How Do You Make a Snow Cone?” by Wonderopolis

“5 Things to know about the corn dog” Constance Gibbs

“The Short, Sad History of the Corn Dog” by Robet Sietsema

“10 Things You Never Knew About Corn Dogs” by Katie Orlady

“History of Cotton Candy” by Candy History

“10 Sweet facts about cotton candy” by CBC Kids

“What Is a Mini-Donut?” by Laura Metz

“The History of the Donut” by The Mini Donut King

“The History of Funnel Cake and a Traditional Recipe” by Tori Avey

“How to Make the Crispiest, Crunchiest Funnel Cake at Home” by Jessica Gentile

“31 Deep-Fried Treats That You Have to See to Believe” by Cooking Channel

“World's Craziest Carnival Foods” By Cooking Channel

“12 Crazy Carnival Foods You Can Try This Summer” by MapQuest

“America’s 50 Most Outrageously Insane State Fair Foods (Slideshow)” by Dan Myers

“Popcorn as a snack: Healthy hit or dietary horror show?” by American Heart Association News

“Are Caramel Apples Healthy?” by Sara Ipatenco

“Why Are There Two National Doughnut Days?” by Jake Rossen

“National Funnel Cake Day” by La Ronde

“How to Make a “Traditional Rainbow” Hawaiian Shaved Ice” by Alana Brophy

“Truth About Ice Cream Snow Cones May Be Hard to Swallow” by Health Day

“10 Things You Never Knew About Corn Dogs” by Katie Orlady

“The 15 Unhealthiest Junk Foods in America” by Franzika Spritzler

“The History of Cotton Candy – A Dentist's Summer Gift” by Gerard Paul

“Cotton Candy, A Medical Wonder?” by NPR

“Stunning Health Benefits of Cotton Candy Discovered” by David Katz

“Do-It-Yourself Midway: Homemade Mini Donuts” by Julie

“The Health Risks of Eating Doughnuts” by Andra Picincu

“Top 5 Unhealthy Theme Park Foods” by Nina Elias

“Funnel Cakes vs Elephant Ears: Which Is Better for You?” by Emily Weaver

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik attend Carnival, digitally speaking!

Welcome, 20201! In today’s episode of Smörgåsbord, Angel and Mik talk about the world’s largest party that is not happening this year: Brazil’s Carnival! Known today for its elaborate costumes and dance parties, did you know that Carnival actually roots from food?

Angel and Mik also try and determine the etymology for men’s bikinis while mourning their inability to dance.

Tune in next week when Angel and Mik actually cover carnival food. Cotton candy, funnel cakes and more!

Also here is the link to the SNL skit of Black Jeopardy referenced during the episode.

https://www.youtube.com/watch?v=hzMzFGgmQOc

Pardon the screeching sound during the episode. Mik clearly needs a less screechy pen to fiddle with.

00:00 Opening Song

00:11 Show introduction

02:47 What’s in our palette?

06:34 What is Carnival?

07:41 Origins of Carnival

14:37 Carnival today

22:57 The food of Carnival

27:17 Street food in Brazil’s

34:54 Carnival food around the world

38:27 Is it healthy?

39:50 Is it good?

Resources from today’s episode:

Wikipedia

“How Did Brazil's Carnival Start?” by Sarah Brown

“The history of Carnaval in Brazil” by About Brasil

“History of Carnival in Brazil” by Christopher Muscato

“Carnival season: great global food traditions” by Ren Behan

“Brazil Carnival Food” by Brazilians Food

“Rio 2016: The Top 10 Brazilian Street Foods” by Clare Gazzard

“How Brazilian Traditions Work” by Melanie Radzicki Mcmanus

“Inside The Revelry and Rituals of Rio’s Carnaval” by Azamara

“What Is Ash Wednesday? & Why Christians Celebrate It” by Kelly GIvens

“The Romans had a festival where the roles of master and slave were reversed …” by Brad Smithfield

“A Brief Introduction To Feijoada, Brazil’s National Dish” by Sarah Brown

“Brazilian Fish Stew (Moqueca Baiana)” by Nagl

“Caruru” by TasteAtlas

“Quindim, A Brazilian Dessert” by Nicoletta

“Brazil’s Acarajé Dish & It’s Fascinating History” by Amigofoods

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik attend Carnival, digitally speaking!

Angel and Mik also try and determine the etymology for men’s bikinis while mourning their inability to dance.

Tune in next week when Angel and Mik actually cover carnival food. Cotton candy, funnel cakes and more!

Also here is the link to the SNL skit of Black Jeopardy referenced during the episode.

https://www.youtube.com/watch?v=hzMzFGgmQOc

Pardon the screeching sound during the episode. Mik clearly needs a less screechy pen to fiddle with.

00:00 Opening Song

00:11 Show introduction

02:47 What’s in our palette?

06:34 What is Carnival?

07:41 Origins of Carnival

14:37 Carnival today

22:57 The food of Carnival

27:17 Street food in Brazil’s

34:54 Carnival food around the world

38:27 Is it healthy?

39:50 Is it good?

Resources from today’s episode:

Wikipedia

“How Did Brazil's Carnival Start?” by Sarah Brown

“The history of Carnaval in Brazil” by About Brasil

“History of Carnival in Brazil” by Christopher Muscato

“Carnival season: great global food traditions” by Ren Behan

“Brazil Carnival Food” by Brazilians Food

“Rio 2016: The Top 10 Brazilian Street Foods” by Clare Gazzard

“How Brazilian Traditions Work” by Melanie Radzicki Mcmanus

“Inside The Revelry and Rituals of Rio’s Carnaval” by Azamara

“What Is Ash Wednesday? & Why Christians Celebrate It” by Kelly GIvens

“The Romans had a festival where the roles of master and slave were reversed …” by Brad Smithfield

“A Brief Introduction To Feijoada, Brazil’s National Dish” by Sarah Brown

“Brazilian Fish Stew (Moqueca Baiana)” by Nagl

“Caruru” by TasteAtlas

“Quindim, A Brazilian Dessert” by Nicoletta

“Brazil’s Acarajé Dish & It’s Fascinating History” by Amigofoods

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik discover civet coffee!

In today’s episode of Smörgåsbord, Angel and Mik talk about poop. Edible poop. Specifically civet coffee. What is civet coffee? Does it really involve poop? How many poop puns will Angel and Mik make this episode? And most importantly, is civet coffee ever really good?

00:00 Opening Song

00:43 Show introduction

02:30 Mik discovers a new job

03:00 What is coffee?

08:50 The process of making coffee

10:40 Coffee consumption in the world

12:20 The different kinds of coffee

20:45 The good and the bad health effects of coffee

31:11 The history of civet coffee

38:30 Is it good?

40:20 What’s in your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“What Is Coffee – Coffee Facts, Statistics And Effects Of Coffee On Health” by Dorian Bodnariuc

“What Is Coffee? A Basic Explanation From Seed to Cup” by A. Weiss

“13 Health Benefits of Coffee, Based on Science” by Kris Gunnars

“Why Does Coffee Make You Poop?” by Anna Almendrala

“Why Does Coffee Make You Poop?” by Ryan Raman

“Here’s why coffee makes you poop” by Rachel Feltman

“Kopi Luwak” by Wikipedia

“What Kopi Luwak is and why you should avoid it.” by Chris Kolbu

“REVEALED: how kopi luwak was found” by AsiaSentinel

“History of Kopi Luwak Coffee” by Kopiluwak Direct

“The Disturbing Secret Behind the World’s Most Expensive Coffee” by Rachel Bale

“It's time to put down the civet-poop coffee” by Patrick Winn

“Civet coffee: why it's time to cut the crap” by Tony Wild

“30 Interesting African Civet Facts That You May Not Know” by Linda Crampton

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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik discover that even bird spit can be made into food!

In today’s episode of Smörgåsbord, Angel and Mik explore bird spit. In certain parts of the world, there is a dish called bird’s nest soup, which is made out of the spit of a small bird, a swiftlet. Strange as it is, this soup is also known to hold some healthy properties once consumed. But does it taste good at all?

In other news, Mik shares a story about a very big Nicki Minaj fan

00:00 Opening Song

00:43 Show introduction

03:38 An introduction to swiftlet nests

06:15 Harvesting bird’s nests

07:46 The kinds of bird’s nests

10:58 Urban farming of birds nests

12:00 The history of bird’s nest soup

14:38 Preparing bird’s nest soup

16:48 Health benefits of bird’s nest soup

24:36 Is it good?

26:35 What’s in your palette?

Resources from today’s episode:

Wikipedia

“Bird Saliva: The Premium Delicacy in Southeast Asia” by Golden Nest Inc

“Here’s why edible nests made of bird spit are a delicacy in China” by Agence France-Presse

“Would you pay Big Bucks for a bowl of Bird saliva?” by Danielle Fong

“Fair or fowl? New soft drink contains bird saliva” by Colin Simpson

“7 Things to know about bird’s nest” by Eu Yan Sang

“Waiter, There's Spit in My Soup: A Review” by Erik Trinidad

“This Expensive Soup Is Made From Bird Saliva” by Now This

“Inside the dangerous process that goes into collecting one of the most expensive food products in the world” by Talia Avakian

“Kota Kinabalu: What does bird saliva taste like?” by Emma Thomson

“Bird’s Nest Soup Is An Expensive Delicacy And It’s “Mm! Mm! Weird!”” by Katie Serena

“Travel: The truth about bird's nest soup” by Graham Hoyland

“Bird's Nest Soup” by Liv Wan

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new episode of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the very first episode of Angel and Mik: The Hawaiian Controversy. In this episode they discuss the origins of an American pizza staple, the Hawaiian pizza.

In the show’s pilot episode Angel and Mik explore the controversy brought upon by one pizza: the Hawaiian pizza. Join us as we explore the origins, pros, and cons of all things Hawaiian pizza. Is Hawaiian pizza really from Hawaii? Can science shed light into the debate? Why does Angel love Hawaiian pizza so much?

00:00 Opening Song

00:43 Angel gets personal about pineapples

04:59 Show introduction

06:06 History of pineapples

17:15 Pineapple facts

25:36 Pineapple science

31:58 History of the Hawaiian pizza

42:16 The controversy of Hawaiian pizza

50:30 What’s on your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“Blame Canada for Pineapple on Pizza” by Merideth Bethune

“Canadian Sam Panopoulos created the Hawaiian pizza” by Tom Hawthorn

“Do Hawaiians Eat Hawaiian Pizza? Plus, a Little History” by Sarah DiGregorio

“Everything You Want to Know About Pineapples” By Peggy Trowbridge Filippone

“Gordon Ramsay Just Shut Down The Pineapple Pizza Debate” by Clara Herre ria

“I'm Enraged By Peeps On Pizza And You Should Be Too” by Jenna Amatulli

“Pineapple Pulling Is the Internet’s Newest Viral Fixation” by Greg Morabito

“Pizza” by YouGov

“Science Says Pineapple and Savoury Food Works” by Hayley Morgan

“Sotirios (Sam) Panopoulos” by Logan Evans Funeral Home

“These Are The Most Popular Pizza Toppings In The U.S.” by Caroline Bologna

“The History of Hawaiian Pizza” by Devon Scoble

“The Internet's Debate Over Pineapple on Pizza Is Heating Up” by Raisa Bruner

“The Man Who Invented Hawaiian Pizza Has Died” by Mahita Gajanan

“The real story behind the world's most controversial type of pizza is an inspirational tale of international triumph” by Kate Taylor

“The Top 10 Most Popular Pizza Toppings” by LIFE

“You can get Disneyland's famous Dole Whip in Vancouver and WE'RE FREAKING OUT” by DH Vancouver Staff

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In today’s episode of Smörgåsbord, Angel and Mik talk about halo-halo, a Filipino dessert that can only be defined as a conglomeration of many things.

Angel also discovers she may be stealing lunches from South American children. Angel and Mik also share their newfound obsession with rhodochrosite, a rock that looks like meat.

00:00 Opening Song

00:11 Show introduction

01:32 What’s in your palette?

09:24 What is halo-halo

16:33 The contents of halo-halo

21:44 Making your own halo-halo

25:39 Origins of halo-halo

33:31 Reading of the poem, “Pagkain ng special halo-halo: isang palaisipan sa tag-init”

36:21 Halo-halo facts

41:14 Popular halo-halo varieties

42:48 Similar desserts in the Philippines

44:04 Similar desserts around the world

48:19 Is it healthy? Is it good?

01:02:35 What’s the next course?

Resources from today’s episode:

Wikipedia

“Halo-Halo” by Gastro Obscura

“Halo-Halo: Favourite Dessert of The Philippines” by Ronica Valdeavilla

“Japanese origins of the Philippine ‘halo-halo’” by Ambeth R. Ocampo

“Fun fact: The halo-halo is originally Japanese!” by Joy Rojas

“Mixing it up in the Philippines: the story of halo-halo” by Heaven Crawley

“Halo-Halo” by The Little Epicurean

“5 Facts About Halo-Halo You Didn't Know” by Spot

“5 Halo Halo Fun Facts That You Might Not Know About” by Abraham Doctor

““How to eat special halo-halo: A summer dilemma” by Jose F. Lacaba” by Waterjug

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik how people in Iceland turn the poisonous Greenland shark into a tasty treat called Hákarl!

In today’s episode of Smörgåsbord, Angel and Mik talk about Hákarl, fermented shark in Iceland! Birthed from traditional Icelandic preservation techniques and finding ways to eat anything they see, Hákarl is a process of fermenting a poisonous shark to make it edible. If you dare eat it.

In other news, Angel teaches some protips on eating at Denny’s for your birthday. They try to justify Greenland sharks as pandas of the sea. And they talk about their fascination with Iceland and the many bananas in the country. The fruit.

00:00 Opening Song

00:38 Show introduction

01:25 What’s in your palette?

04:00 What is Iceland?

06:31 Iceland facts!

11:24 Icelandic cuisine

21:20 Traditional Icelandic food

22:09 What is Hákarl?

25:58 How to make Hákarl

29:13 The kinds of Hákarl

30:12 How to eat Hákarl

30:47 What is Thorrablot?

34:48 Is it healthy?

35:56 Is it good?

Resources from today’s episode:

Wikipedia

“Thorrablot” by Promote Iceland

“Hákarl” by Atlas Obscura

“Hakarl: The Icelandic Fermented Shark” by Ragnheidur

“Where is Iceland located” by Arctic Adventures

“7 Dishes You Have to Eat in Iceland” by Claire Volkman

“Icelandic Food & Cuisine – 15 Traditional dishes to eat in Iceland” by Alex Waltner

“What You Need to Know About Icelandic Cuisine” by Katie Hammel

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik talk about Chinese food that were invented in America!

In today’s episode of Smörgåsbord, Angel and Mik explore the rich, but sad origins of Chinese food in America. They uncover that dishes like orange chicken, chop suey, or General Tso’s chicken are actually made in America, not China! In fact, Chinese food outside of China is much different than the food you would eat when you travel to China.

Mik and Angel also discover a simple formula to see whether a dish is Chinese-American or Chinese dish.

We apologize for the deep voices you hear in the background about 7 minutes in; Mik’s housemmates we’re having their own dinner party. We also have some helicopter and ambulance sounds coming in at the 25 minute mark. They had nothing to do with the loud dinner party downstairs…

00:00 Opening Song

00:43 Show introduction

02:48 The history of how Chinese food arrived in America

07:44 The difference between the Chinese-American cuisine from the Chinese cuisine

12:58 Some examples of Chinese-American dishes: General Tso’s Chicken

14:18 Fortune cookies

15:25 Egg foo yung

16:10 Lemon chicken

17:11 Chop suey

18:21 Mu shu pork

19:10 Sweet and sour pork

19:35 Other examples of Chinese-American dishes, like orange chicken!

21:30 What is food like in China?

28:04 What’s in your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“11 "Chinese Foods" You Won't Find in China” by Rachel Deason

“Foods You Order From Chinese Restaurants That Aren't Authentic” by Jess Bolluyt

“Theories on origin of other Chinese foods” by Monica End

“Lo Mein Loophole: How U.S. Immigration Law Fueled A Chinese Restaurant Boom” by Maria Godoy

“'Top Chef' Edward Lee on Why Lo-Mein Is as American as Apple Pie” by Christine Hsieh

“Chinese Dishes, American Style” by Fred Ferretti

“The Chop Suey Story” by Stephanie Butler

“Orange Chicken Food Fight: Panda Express vs Yang Chow” by Tien Nguyen
“Differences Between Authentic Chinese Food and Chinese Food Overseas” by Gavin Van Hinsbergh

“8 Truths About American-Chinese Restaurants That Nobody Talks About” by Clarissa Wei

“Authentic Chinese Food” by Gred Rodgers

“Why there's no such thing as Chinese food” by David Tormsen

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel, Mik and Bianca talk about the Eids of Islam. This week we're looking at the second of the Muslim holidays or Eid, Eid Al Adha.

In today’s episode of Smörgåsbord, Angel and Mik dive into the final part of a three-part series into the holidays of Islam! This time we are looking into Eid Al Adha, the Eid of all Eids!

Bianca also talks about the fancy fashion stores in Dubai.

If you are new to the show, we recommend you start with the first part of this series, the Ramadan episode. You can find the link below:

YouTube

Google Podcasts

Spotify

Appl Podcasts

Pocket Casts

00:00 Opening Song

00:43 Show introduction

03:09 When is Eid Al Adha?

04:40 The Holy Pilgrimage during Dhu al-Hijjah

07:00 What is Eid Al Adha?

09:02 What happens during Eid Al Adha

13:32 Qurbani

19:50 The savoury food of Eid Al Adha

31:55 Is it healthy?

32:20 Is it good?

Resources from today’s episode:

Wikipedia

“Ramadan 2019: 9 questions about the Muslim holy month you were too embarrassed to ask” by Jennifer Williams

“What Eid means for Muslims” by Fosterline

“Eid al-Fitr 2019: Everything you need to know” by Al Jazeera

“Eid al-Fitr 2020: When is it, how is it celebrated and how does Eid al-Fitr differ from Eid al-Adha” by Becky Pemberton and Sophie Roberts

“12 traditional Eid al-Fitr dishes from across the globe that you absolutely have to try” by Talah Bakdash

“What is Eid-ul-Adha?” by Muslim Aid

“Learn all about the Muslim festival Eid al-Adha” by CBC

“Here's what you need to know about Eid al-Adha, one of Islam's biggest holidays” by Amy Woodyatt

“Hajj 2019: The pilgrimage to Mecca in Saudi Arabia” by CNN

“Eid Al-Adha 2019: When is it, how is it celebrated and how to wish someone a happy Eid” by Sabrina Barr

“8 Traditional Eid Dishes From Around The World Perfect For Eid Al-Adha 2019” by Megha Kaimal

“Eid-Al-Adha: What Food Do People Eat To Celebrate” by Josue Lucas Mitte and Olivia Petter

“Eid Al-Adha 2018: The Best Foods Consumed Around The World For The Muslim Celebrations” by Rachel Hosie

“Important Rules and Guidelines Regarding Qurbani” by Muslim AId

“Qurbani Rules” by Human Relief Foundation

“Qurbani Meat Distribution Rules” by Muslim Aid

“Easy Recipes for Qurbani Eid” by Nooha Sabanta Maula

“Hajj Pilgrimage Fast Facts” by CNN

“What is Hajj? A simple guide to Islams annual pilgrimage” by Yousra Zaki

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel, Mik and Bianca talk about the Eids of Islam. This week we're looking at the second part of the Muslim holiday, Eid Al Fitr.

In today’s episode of Smörgåsbord, Angel and Mik dive into the second part of a three-part series into the holidays of Islam! This time we are looking into Eid Al Fitr, the festival that comes after Ramadan. Returning for this episode is special guest Bianca Gueco where she shares her first hand experience with Eid Al Fitr while she lived in Dubai. We also learn about Angel’s fascination for funnel cake and David Boreanaz.

Also, warning there are some sync issues on the video episode half-way through the episode.

If you are new to the show, we recommend you start with the first part of this series, the Ramadan episode. You can find the link below:

YouTube

Google Podcasts

Spotify

Appl Podcasts

Pocket Casts

00:00 Opening Song

00:43 Show introduction

02:39 When is Eid Al Fitr?

03:54 What is Eid Al Fitr?

11:11 Biance shares her experience with Eid Al Fitr

12:30 Halal

16:29 Regional differences in food fo Eid Al Fitr

30:49 Is it healthy?

31:89 Is it good?

33:04 What’s in your palette?

Resources from today’s episode:

Wikipedia

“Ramadan 2019: 9 questions about the Muslim holy month you were too embarrassed to ask” by Jennifer Williams

“What Eid means for Muslims” by Fosterline

“Eid al-Fitr 2019: Everything you need to know” by Al Jazeera

“Eid al-Fitr 2020: When is it, how is it celebrated and how does Eid al-Fitr differ from Eid al-Adha” by Becky Pemberton and Sophie Roberts

“12 traditional Eid al-Fitr dishes from across the globe that you absolutely have to try” by Talah Bakdash

“Significance of the six days of Shawwal” by Sheikh Salman Al-Oadah

“The 10 Most Delicious Eid al-Fitr Foods and Dishes From Around the World” by Lauren Cocking

“Celebrate Eid ul-Fitr with Food from Around the Muslim World” by Aqiylah Collins

“11 Things You Might Not Know About Eid Al-Fitr” by Stacy Conradt

“What is Eid al Fitr and Why Do Muslims Celebrate It?” by Angela Guzman

“What Is Halal Food? How Do You Prepare It?” by The Huffington Post Canada

“Sheer Khurma” by Manali

“Lapis Legit - Thousand Layers Cake” by Anita

“Doro Wat (Spicy Ethiopian Chicken Stew)” by The Daring Gourmet

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel, Mik and Bianca talk about the Eids of Islam. Starting with the Muslim holiday, Eid Al Fitr, specifically, Ramadan!

In today’s episode of Smörgåsbord, Angel and Mik dive into the first part of a three-part series into the holidays of Islam starting with Ramadan! We also feature a special guest, Bianca Gueco, who is also our new editor in the show, to share her time living in Dubai where Muslim practices are much more common.

Also, Bianca shares her stories on Ramadan including a voluminous story about rice that terrifies our rice-fearing Angel. If you want to see a first-hand look into the story click the link below to see Bianca’s video of preparing iftar.

https://www.youtube.com/watch?v=547LSpcl4N0

00:00 Opening Song

00:43 Show introduction

02:55 What is an Eid?

05:50 When is Ramadan? And the significance between solar and lunar calendars?

09:45 What is Ramadan?

19:20 The food of Ramadan: Suhoor

25:04 The food of Ramadan: Iftar

29:11 Is it healthy?

31:38 Is it good?

37:15 What’s in your palette?

Resources from today’s episode:

Wikipedia

“Ramadan 2019: 9 questions about the Muslim holy month you were too embarrassed to ask” by Jennifer Williams

“How to Fast for Ramadan in the Arctic, Where the Sun Doesn't Set” by Marya Hannun

“What Is Ramadan? Everything You Need to Know (But Were Afraid to Ask)” by Haaretz and The Associated Press

“What Eid means for Muslims” by Fosterline

“What Is the Difference Between the Lunar Calendar & the Solar Calendar?” by Kevin Lee

“The Five Pillars of Islam” by Dr. Elizabeth Macaulay-Lewis

“What Is Laylat Al Qadr, The ‘Night Of Power?’” by The Huffington Post

“Ramadan 2019: Here's all you need to know about Suhoor and Iftar meals” by TNN

“Mesaharati: An ancient career fights extinction in digital age” by Mohammed El-Shamma

“30 foods to eat at suhoor to keep hunger at bay” by Salma Awwad

“Ramadan 2019: Foods to Eat At Suhoor To Remain Hydrated And Energised” by Adya Rai

“Ramadan Fasting: What to Eat During Iftar” by Alvin Chumari
“8 Ramadan healthy eating iftar tips for those who fast, then feast” by Racha Adib

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik talk about a fun food celebration in Spain, the Calçotada.

In today’s episode of Smörgåsbord, Angel and Mik discover the onion that gives the Spanish people a reason to party, the calçot!

Mik and Angel also do a food switch as Angel eats fancy food while Mik feeds on junk food. They also talk about their failed attempts at gardening.

Also, no video for this episode today as Mik’s computer died shortly after this recording. You can even hear the fan struggle during the episode.

00:00 Opening Song

00:38 Show introduction

04:19 What’s in our palette?

07:40 Calçot facts!

15:21 Other things to do Valls, Spain

16:58 Origins of the calçot

17:56 Catalan cuisine

26:11 What is the calçotada?

27:39 Cooking the calçot

30:01 Eating the calçot

34:55 The food of the calçotada

38:39 Is it healthy?

39:40 Is it good?

Resources from today’s episode:

Wikipedia

“Bizarre food rituals around the world you won't believe are real“ by Chris Heasman

“When Death Doesn’t Mean Goodbye” by Amanda Bennett

“The Living Dead: How The Toraja People Of Indonesia Honor Their Deceased” by Joel Stice

“Cleaning the dead: the afterlife rituals of the Torajan people” by Claudio Sieber

“Toraja Culture : People and History” by The Spice Route End

“Toraja Culture : Aluk To Dolo” by The Spice Route End

“Living with corpses: how Indonesia’s Toraja people deal with their dead” by Claudio Sieber

“Try to see This type of food is only found in Toraja” by Exploring Tana Toraja

“Our 15 best foods of Indonesia” by Sebastien

“Local Cuisine/Dishes of Toraja, Indonesia” by Jo Travel Guide

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel, Mik and Nic talk about the strangest dish they've ever encountered, Tong Zi Dan!

In today’s episode of Smörgåsbord, Angel, Mik, and special guest Nick, talk about the strangest egg dish they’ve ever heard of, tong zi dan, or boy eggs. Yes, you heard it, boy eggs. Also known as virgin boy eggs.

Angel and Nick also make their best attempts to guess what exactly are boy eggs before they discover the truth.

Again, apologies for the audio quality as we continue to record from separate homes because of well, the pandemic. The audio quality also changes at the 11 minute mark, so don’t be alarmed.

00:00 Opening Song

00:38 Show introduction

01:44 Where can you get tong zi dan or virgin boy eggs?

02:48 Cuisine of the Zhejiang province

11:09 What are virgin boy eggs?

14:08 The incomplete history of virgin boy eggs

18:25 How to make ton zi dan

22:19 Is it healthy?

23:58 Is it good?

Resources from today’s episode:

Wikipedia

“From Bull Testicles To ‘Virgin Boy Eggs’: The Most Challenging Local Delicacies Every Serious Foodie Traveller Has To Try” by Julia Buckley

“Urine-soaked eggs a spring taste treat in China city” by Royston Chan

“China's Urine-Boiled Eggs Are a Cultural Delicacy I Will Not Try” by Andrew Tarantola

“Tongzi Dan: Boy Eggs” by Atlas Obscura

“Urine Soaked Boiled Eggs: A Chinese Delicacy” by Kaushik Patowary

“Recipe for a Chinese Ritual Dish: Eggs, Time and Plenty of Urine” by Dan Levin

“Boy Eggs” by Frank Kasell

“Zhe Cuisine/Zhejiang Cuisine — The Mellow Seafood of Zhejiang” by Gavin Van Hinsbergh

“Zhejiang Cuisine – Fresh Seafood Dishes with Light Taste” by Travel China Guide

“Zhejiang Cuisine” by Yanlin

“The Top 10 Hangzhou Foods (What to Eat in Hangzhou)” by Chris Quan

“Ningbo Cuisine” by China Daily

“Shaoxing Cuisine” by Absolute China Tours

“Shaoxing Dining - What to Eat” by Travel China Guide

“Tradition and innovation: the rebirth of Wenzhou cuisine” by Yang Hao

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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During this outtake, Mik is overcome with giggles as he explains the hilarity of one of the cures for the plague: The Vicary Method.

You can catch the full episode of “Cures” For The Plague by clicking the link below

https://youtu.be/lCajugLntH4

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In today’s episode of Smörgåsbord, Angel and Mik explore the horrible world of the Black Plague and all the kinds of cures people ingested in hopes to survive. We also discover that Angel’s favorite subject during high school was the very same plague.

Meanwhile, Angel eats squid sheets while watching Squid Games while Mik has a 2-hour long lunch.

00:00 Opening Song

00: 11 Show introduction

02:04 What’s in your palette?

06:48 Origins of the plague

12:56 The cause of the plague: y. pestis

14:34 The effects of the plague in history

15:56 Three types of plagues

17:08 Bubonic plague

22:21 Pneumonic plague

23:55 Septicaemic plague

26:49 Plague facts

31:47 Medicine during the plague (the four humors)

36:38 Plague cures that didn’t work: animal cures

44:02 Plague cures that didn’t work: other cures

51:39 Plague cures that didn’t work: gross cures

57:23 The only method to prevent getting the plague

01:01:15 The plague today

01:01:43 Is it healthy? Is it good?

01:02:35 What’s the next course?

Resources from today’s episode:

Wikipedia

“Vampire History” by A&E Television Networks

“Vampires: Fact, Fiction and Folklore” by Benjamin Radford

“Vampire myths originated with a real blood disorder” by Michael Hefferon

“The Bloody Truth About Vampires” by Becky Little

“Six Ways to Stop a Vampire” by National Geographic

“A sharp, sweet tooth: Vampires, junk food, and dangerous appetites in the lost boys and the hunger” by Thomas Fahy

“Plants Effective Against Vampires” by Vampedia

“How to Kill a Vampire” by Benjamin Radford

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik discover the largest food fight in the world, La Tomatina!

In today’s episode of Smörgåsbord, Angel and Mik talk about the largest food fight in the world, La Tomatina! They discover it’s simple origins and how the festival works today.

They also talk about Instagram filters and Valencia, the region, not the filter. Angel also talks about La Tomatina in movies that feature Kevin, not our resident turtle.

If you want to share how you will do your own wine festival at home, remember to use the #pandemictomatofight and tag us @geekhappynetwork on Instagram.

00:00 Opening Song

00:38 Show introduction

02:10 What’s in your palette?

03:50 Where is La Tomatina?

04:42 What’s in Valencia

07:21 The food of Valencia and Buñol

08:32 What’s in Buñol

09:42 When is La Tomatina?

10:55 The origins of La Tomatina

17:05 La Tomatina today

21:23 The food during La Tomatina

23:55 Similar festivals around the world

26:38 Is it healthy?

27:53 Is it good?

Resources from today’s episode:

Wikipedia

“What Is La Tomatina, How Did It Begin And Where Does It Take Place?” by Sabrina Barr

“A Brief History of La Tomatina Buñol” by AESU

“10 Things You Didn't Know About La Tomatina, Spain's Messiest Festival” by Clare Speak

“La Tomatina: Epic tomato fight leaves Spanish town stained by saucy skirmish” by Josh K Elliot

“15 Best Things to Do in Valencia (Spain)” by The Crazy Tourist

“Buñol“ by Taste Atlas

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik look at all the things lacking in American cereal!

In today’s episode of Smörgåsbord, Angel and Mik talk about cereal and the lack of nutrition and women mascots. Yes! If you think about it, do you remember growing up with any cereal mascots who are women? And also, is it really a big deal?

In other news, we get new equipment and Angel tries fancy high tea.

00:00 Opening Song

00:43 Show introduction

03:02 History of cereal

11:09 How cereal is made

12:23 Health in cereal

18:29 Mascots in cereal

21:01 Origins of some cereal mascots (Captain Crunch, Rice Krispies, Trix, Frosted Flakes, Lucky Charms)

33:07 Where did all the female cereal mascots go?

38:50 How about female mascots in breakfast food as a whole?

41:25 Does cereal taste good?

42:45 What’s in your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“Ever Notice That There Aren’t Any Female Breakfast Cereal Mascots?” by Doug Barry

“Troubling: What’s missing in the world of cereal mascots?” by Brandon James

“Pour yourself a bowl of unfairness” by Denise Snodell

“You know Tony the Tiger, but what about Katy the Kangaroo?” By Dave Benson

“A Short History of Cereal” by Kim Severson

“Breakfast cereals ranked best to worst” by British Heart Foundation

“Breakfast Cereals: Healthy or Unhealthy?” by Hrefna Palsdottir, MS

“The Stories Behind Your Favorite Cereal Mascots” by College Weekend

“Breakfast cereal mascots: Beloved and bizarre” by David Morgan

“How Cereal Became the Quintessential American Breakfast” by Jaya Saxena

“Then and Now: The Evolution of Cereal Mascots” by Joshua Johnson

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In today’s episode of Smörgåsbord, Angel and Mik explore the many ways to harm a vampire but using food!

Mik and Angel also catch up on travel and wedding festivities since the last episode. Also, Mik gives up all aspirations to be a mythical creature so he can be a whale.

You can also find the old episode on blood in Episode 006: Blah Blah Blood Food

YouTube

Spotify

00:00 Opening Song

00:11 Show introduction

02:56 What’s in your palette?

08:17 Origins of the vampire

14:08 What is a vampire? How do you find them?

17:29 Famous vampires

22:45 Ways to kill a vampire without food

22:43 Ways to kill a vampire with food

31:57 Do vampires eat food?

34:10 Is it healthy? Is it good?

36:50 Vampire and movies

40:04 What’s the next course?

Resources from today’s episode:

Wikipedia

“Vampire History” by A&E Television Networks

“Vampires: Fact, Fiction and Folklore” by Benjamin Radford

“Vampire myths originated with a real blood disorder” by Michael Hefferon

“The Bloody Truth About Vampires” by Becky Little

“Six Ways to Stop a Vampire” by National Geographic

“A sharp, sweet tooth: Vampires, junk food, and dangerous appetites in the lost boys and the hunger” by Thomas Fahy

“Plants Effective Against Vampires” by Vampedia

“How to Kill a Vampire” by Benjamin Radford

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel, Mik and special guest, Shamar, talk about the legendary fruit, dragonfruit.

In today’s episode of Smörgåsbord, Angel, Mik, and special guest, Shamar, talk about Shamar’s favourite food he’s never tried before, dragonfruit! After discovering the mythical powers of dragonfruit, however, we’ve convinced Shamar that the secret to power and love are dragonfruits. At least mythically speaking. Realistically, dragonfruits are born out of cacti and are simply, delicious.

Meanwhile, Angel shares her disdain for papayas, Bianca quietly makes some Scooby Snacks, and Mik talks about his love for blood when eating steaks. The trio also try to challenge Shamar’s friend with a cooking challenge.

00:00 Opening Song

00:38 Show introduction

03:55 What’s in your palette?

07:29 Where are dragonfruits?

09:19 What do dragonfruits look like?

13:21 The mythical origins of dragonfruits

16:38 The real origins of dragonfruits and its varieties

20:43 The moonflower cactus

23:05 How to eat a dragonfruit

28:48 Uses for dragonfruit in food

31:04 Is it healthy?

32:03 Is it good?

Resources from today’s episode:

Wikipedia

“Here's Everything You Need to Know About Pitaya” by Jen Reynolds

“What Is Dragon Fruit?” by Darlene Schmidt

“Dragon Fruit from A to Z: 26 Things to Know” by Fine Dining Lovers, Editorial Staff

“10 Reasons Why We Are Pumped Up on Dragon Fruit” by Pure Green

“Dragon fruit” by Thulaja

“The legend of the dragon fruit” by Natural Actives

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel and Mik explore the Czech holiday tradition of keeping live carps in their bathtubs during Christmas.

In today’s episode of Smörgåsbord, Angel and Mik travel to Central Europe to discover the legend of the festive carps of the Czech Republic. It is said that during Christmas, the people of the Czech Republic would keep live carps hiding in their bathtubs before consuming these fishes for Christmas. What’s the deal?! Why do they keep them in bathtubs? Are they magical? And as always, do they taste good?

00:00 Opening Song

00:43 Show introduction

03:15 Where on earth is the Czech Republic?

05:55 Religion in the Czech Republic

10:49 Christmas traditions in the Czech Republic

14:40 What are carps?

18:48 The history of festive carps of the Czech Republic

21:30 The carp in the bathtub during Christmas

27:09 How is the festive carp cooked in the Czech Republic?

31:26 The tradition of festive carps today

36:34 Killing a carp

41:40 What’s in your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“5 Christmas Traditions Only Czechs Will Understand” by Diana Bocco

“10 Czech Christmas Traditions” by Klara Hajkova

“A Czech Christmas: fish soup, potato salad and False Snails” by Peggy Grodinsky

“Are Czechs the least religious of all?” by Dana Hamplová

“Bottom Feeders: What They Are, What They Eat, and Whether You Should Eat Them” by Julie K

“Carp – The Festive Fish” by Beyond Prague

“Carp for Christmas: the odd Central European tradition explained” by KafkaDesk

“Christmas Carp” by Jan Purkrábek

“Christmas in Czechia / Czech Republic” by WhyChristmas?.com

“Czech Christmas Customs and Supersitions“ by MyCzechRepublic

“Czech Santa” by Prague.net

“Fish Facts: Everything You Wanted to Know About the Common Carp But Were Afraid to Ask” by Phil Monahan

“Fried Carp, Symbol of Czech Christmas” by Czech Specials

“Jezisek vs. Santa Claus” by Nicole Klement

“The Story Behind Czech Christmas Carp” by Erin Naillon

“There’s a Carp In My Bathtub! Czech Christmas Traditions” by Kytka

“Understanding Prague's Traditional Carp Christmas Massacre” by Marianne Crone

“Unlike their Central and Eastern European neighbors, most Czechs don’t believe in God” by Jonathan Evans

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time when Angel, Mik and special guest, Nic talk about the rise of La Criox.

‘Pop goes the cork’ when it is drawn, and pop you would go off too, if you drank too much of it.

- Robert Southey

In today’s episode of Smörgåsbord, Angel, Mik, and special guest Nick, talk about the history of sparkling water and it’s cultish drink-child, La Croix! While Nick shares his addiction with La Croix and his vast knowledge in carbonated drinks. He also talks about his newly discovered quarantine meal: Infinity Stew.

Also if anyone knows where to find grapefruit-coconut La Croix, please, let us know.

Again, apologies for the audio delays with video, we are, again, experiencing some technical difficulties mid-recording.

00:00 Opening Song

00:38 Show introduction

04:00 History of carbonated water and it’s rise and fall as a health product

24:01 The modern beverage industry

25:23 The History of La Croix and Nick’s addiction

32:25 La Croix today

33:42 Making your own La Croix

34:50 La Croix cocktails?!

37:31 Is it healthy? Is it good?

39:22 What’s in your palette?

Resources from today’s episode:

Wikipedia

“The Troubled History of Soda Pop and Carbonated Beverages” by Mary Bellis

“The Secret History of the LaCroix Label” by Ahshlea Halpern

“Introduction to Pop: The History of Soft Drinks” by Mary Bellis

“A Brief History of Soda” by SodaParts

“Why Carbonated Beverages are Called “Soft Drinks”” by Daven Hiskey

“What Was the First Diet Soda?” by CulinaryLore

“Is Mineral Water Healthier Than Regular Bottled Water?” by Aliza Abarbanel

“What's the Difference Between Club Soda, Seltzer, Sparkling, and Tonic Water?” by Ryan Raman

“Mineral water” by Alimentarium

“Sources of Carbon Dioxide” by Climate Science Investigations

“The untold truth of LaCroix” by Cat Lafuente

“LaCroix was the Millennial 'it' brand. Now it has lost its way” by Jordan Valinsky

“Why LaCroix sparkling water is suddenly everywhere” by Libby Nelson and Javier Zarracina

“DIY - Make Your Own LaCroix At Home” by Katie Currid

“LaCroix is facing a lawsuit over the mysterious ingredient that has made it a huge hit — here's what we know about it” by Kate Taylor

“How to Make Homemade Lacroix That Tastes Just As Good As Store-Bought” by Kate Streit

“Why Your LaCroix Obsession Isn't So Healthy” by Carolyn Brown

“10 LaCroix And Alcohol Pairings You Need To Try” by Sarah Nowicki

“21 LaCroix Cocktails for Simple Summer Boozing” by Becky Hughes

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, since Angel and Mik are out working on a Christmas movie, we look back that the time they drooled over the connection of KFC and Christmas in Japan.

Fried chicken is definitely one dish that is beloved by so many people. Each country may have their own form of obsession over this cruncy plate of poultry and oil. In Japan, one of their forms of obsession happens over Christmas. Strangely enough, it’s not some special Japanese-style of fried chicken which reigns supreme, it’s simply America’s own Kentucky Fried Chicken (KFC).

Why are the people of Japan so obsessed with KFC during Christmas that it accounts for a third of KFC’s total annual sales in Japan? Find out in this episode of Smörgåsbord! Also in this episode Angel enlightens Mik about a dating game featuring Colonel Sanders himself!

00:00 Opening Song

00:43 Show introduction

03:22 What is Christmas in Japan?

06:11 Some Christmas traditions of Japan

13:50 KFC in Japan

16:02 How did KFC become synonymous with Christmas in Japan?

23:50 The unique dishes in KFC around the world

31:18 Is it good?

32:40 What’s in your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“How KFC made Christmas all about fried chicken — in Japan” by Kate Taylor

“Why Japan celebrates Christmas with KFC” by Eric Barton

“Why Japan Is Obsessed With Kentucky Fried Chicken on Christmas“ by K. Annabelle Smith

“Why Does Japan Eat KFC At Christmas?” by Alicia Joy

“What's the deal with... KFC and Christmas in Japan?” by Kristy Bouwers

“The True Meaning of KFC Christmas” by Nina Li Coomes

“Why KFC Is Christmas Dinner In Japan” by Brain Ashcraft

“Christmas in Japan” by Why Christmas

“How To Celebrate Christmas In Japan” by Alicia Joy

“Tokyo Q&A: How does Japan celebrate Christmas?” by Taryn Siegel

“5 Things About Christmas In Japan Everyone Should Know“ by Wowsabi

“What made Japan join the fast-food nations?” by Donald Richie

“9 ways KFC is completely different in other countries“ by David Tormsen

“25 Of The Most Unique KFC Menu Items From Around The World” by Ian Cornelius

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time Angel and Mik discovered how much bigger portion sizes are in the United States compared to the rest of the world.

In Smörgåsbord’s second episode, Angel and Mik, look into why portion sizes in the United States are so BIG! Even compared to Canada, food in the United States, are comparably large. A large drink in Vancouver is a small one in Seattle, the madness! Join us today as we explore the history of the growing food portions.

Also featuring some special guests to the show, despite being short on microphones.

00:00 Opening Song

00:43 Show introduction

03:05 What is a portion size?

07:51 The history of American portion sizes

19:58 Portion sizes today

28:45 Portion sizes across the world

37:18 The health effects and science of bigger portion sizes

54:35 What’s in your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“5 A Day portion sizes” by NHS

“92 Percent of America's Restaurants Serve Oversized Portions” by Alex Swerdloff

“A problem of grand proportions” by Heidi Stevens

“Buying Your Food In Bulk Is A Shocking Waste Of Money” by Charlie Sorrel

“Go Big or Go Home: Everything Is Bigger in the USA” by Ani Kington

“Guide for Older Adults on Using the Nutrition Facts Label” by U.S. Food & Drug Administration

“Meals at 92 percent of dining establishments tip the scales” by Tufts University

“Our gigantic problem with portions: why are we all eating too much?“ by Jay Rayner

“Portion Distortion: 10 Food Servings, Now Vs. Then” by David K. Israel

“Portion Size Versus Serving Size” by American Heart Association

“The History of Portion Sizes: How They’ve Changed Over Time” by Wendy Scinta

“The vast majority of American adults are overweight or obese, and weight is a growing problem among US children” by Christopher J.L. Murray, Marie Ng, Ali Mokdad

“This Is How Much Portion Sizes Have Changed Over Time” by Casidhe Gardiner

“When Did Sodas Get So Big?” by Brian Palmer

“Who Decides Serving Sizes?” by Meredith Melnick

“Why are portions in U.S. restaurants so big? Ask USA TODAY” by USA Today

“Why We Overeat“ by Monica Reinagel

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time Angel and Mik talked about the magical Chinese tea from hell that makes you forget your entire life.

Angel and Mik enter Chinese hell and get judged, only to forget their whole journey. It’s a good thing too as some levels of hell turn out to be too close to real life. They also discuss the importance of tea in China and discover that bubble tea turns out to be much more unhealthy than regular tea! Who knew?!

Angel shares her experiences with taking painkillers during exams.Also Mik, in this episodes talks about a deadly drink in the Philippines called Wang Wang. He meant to say Weng Weng. You can learn to make your own Weng Weng here and let us know if you can remember anything after drinking it.

00:00 Opening Song

00:43 Show introduction

05:21 The Diyu, the realm of the dead or also known as hell

10:01 Angel and Mik try and guess the levels of the Diyu

20:12 Fengdu, the earthly entrance to the Diyu

21:14 Exploring reincarnation

24:02 Meng Po and her Tea of Forgetfulness

29:31 The significance of tea in China

33:15 Lu Yu, the Sage of Tea

35:46 The center of tea in China, Wuyishan Province

37:55 Do hong pao tea, “Big Red Robe” tea

40:28 Types of tea

46:25 Drinking tea the Chinese way

48:14 Health benefits of tea

51:27 Is Mengo Po’s tea good?

53:09 What’s in your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“MENG PO” by God Checker

“DIYU” by God Checker

“FENGDU” by God Checker

“Woman Dies After Drinking Deadly Chinatown Tea” by CBS SF Bay Area

“The drink that costs more than gold” by Theodora Sutcliffe

“Drinking Tea the Chinese Way” by Taiwan Tourism Bureau

“Tea Consumption and Mortality Among Oldest-Old Chinese” by Rongping Ruan, Lei Feng, Jialiang Li, Tze-Pin Ng, and Yi Zeng

“The Naihe Bridge in Fengdu Ghost City”

“Meng Po Soup” by Hannah Talkington

“The Parallel Between Meng Po Soup and the Legend of Er” by Cynthia L

“Reincarnation” by Chinese Buddhist Encyclopedia

“In China, the state decides who can come back from the dead” by Jonathan Kaiman

“How Important the Tea Was in Ancient China?” by China Culture

“The Importance of Tea in China” by Internships in China

“Tea Culture” by Travel China Guide

“Lu Yu” by Teapedia

“Lu Yu: The Sage of Tea” by David Wu

“Lu Yu and The Classic of Tea” by Umi Tea Sets

“The Legend of Da Hong Pao Tea” by Teasenz

“Wuyishan Tea Growing Region & 10 Ways It's Unique” by Teasenz

“Essential guide to China's stunning Wuyishan region” by Maggie Hiufu Wong

“Gong Fu Ceremony” by Tea Class

“Gong Fu Style Brewing” by ShangTea

“Modern Gongfu” by David Duckler

“Drinking tea may improve your health — here's what to try” by Linda Carroll and Danielle Wolf

“Health benefits linked to drinking tea” by Harvard Health

“Types of Tea” by TeaSource

“26 Types of Tea and Their Health Benefits” by Michael Joseph

“These Are the World's Five Most Popular Types of Tea” by Kathy YL Chan

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show.

This week, we look back at the time Angel and Mik talked about their favourite food, SPAM!

In today’s episode of Smörgåsbord, Angel and Mik talk about a Smörgåsbord favorite, SPAM! Once a simple army meat is now a beautiful can that spreads its influence and flavour all around the world. Learn more about the good, the bad and the tasty of SPAM in today’s episode.

Tune in next week when Angel and Mik cover and practice the art of hangovers!

00:00 Opening Song

00:11 Show introduction

02:30 What’s in our palette?

04:54 Origins of luncheon meat

07:51 History of SPAM

14:18 SPAM facts

21:57 The ingredients of SPAM

24:29 How SPAM is made

26:16 Popularity of SPAM everywhere

31:41 Ways to eat SPAM

35:20 Is it healthy?

37:18 Is it good?

Resources from today’s episode:

Wikipedia

“The Spam story: how the luncheon meat became a hit in Asia and beyond with its ‘taste of America’” by Bernice Chan and Alkira Reinfrank

“A Brief History of Spam, an American Meat Icon” by Erin DeJesus

“The 2,000 Years of History Behind Your Lunch Meat” by Diana Hubbell

“Interesting facts you didn’t know about Luncheon Meat” by Y小编

“Learn About the Fascinating History of Deli Meat” by NearSay

“Cold Cuts Fun Facts” by Mobile Cuisine

“What Is SPAM, Anyway?” by Hormel Foods

“8 Things You Didn't Know About Spam (Like, Why You Should Try It)” by HuffPost

“This is how Spam is really made” by Debra Kelly

“Roots of the Deli” by David Sax

“The history of Italian deli meat products” by Istituto Valorizzazione Salami Italiani

“How Lunch Became a Pile of Bologna” by Amy McKeever

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show. This week, we're returning to an old episode about the Catholic belief of transubstantiation. Enjoy!

In today’s episode, Angel and Mik go theological and discuss transmorg-... transubsti-... damn it, transubstantiation, the belief that bread and wine turn into the body and blood of Jesus. Does it really turn into flesh and blood? Why do Christians believe this? And most importantly, does it taste good?! Join us today on another episode of Smörgåsbord.

SPOILERS WARNING: during this episode Angel and Mik do discuss some spoilers on Game of Thrones, Get Out, and Detective Pickachu. Also, at some point Angel slurps loudly, so SLURPING WARNING.

00:00 Opening Song

00:43 Show introduction

02:43 What is transubstantiation?

04:46 What is substance?

12:22 What is a sacrament?

18:09 What is the Sacrament of the Eucharist?

19:43 Do all Christians believe in transubstantiation?

23:33 History of transubstantiation

25:55 Is transubstantiation even in the Bible?

29:50 Does transubstantiation really happen?

30:58 Does the body and blood of Jesus taste good?

32:56 What is in the sacramental bread?

37:18 What’s in the sacramental wine?

40:03 Does the sacramental bread and wine taste good?

44:16 What’s in your palette?

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

Resources from today’s episode:

“Sacramental bread” by Wikipedia

“Sacramental wine ” by Wikipedia

“Sacraments of the Catholic Church” by Catholic Online

“Sacrament of the Eucharist” by Catholic Online

“Substance” by Howard Robinson

“The Celebration of the Christian Mystery” by Vatican

“Transubstantiation” by The Editors of Encyclopedia Britannica

“Transubstantiation and the Real Presence” by Matt Slick

“What is Sacraments” by All Saints Catholic Church

“What is a Sacrament?” by Leah Baugh

“Why does the priest pour water into the wine and put a piece of the bread into the cup?” by David Philippart

“Why Part of the Host Is Placed in the Chalice” by Father Edward McNamara

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In preparation for a new season of the Smörgåsbord Podcast, we're reliving some old episodes of the show. This week, we're returning to an old episode about eating brains. Enjoy!

In today’s episode of Smörgåsbord, Angel and Mik explore brains! All the kinds of animal brains you can eat. They look into what brain tastes like and all the different dishes you can make with brains.

00:00 Opening Song

00:43 Show introduction

03:38 What is an offal meat?

05:02 A little about the brain

09:25 Mad Cow Disease or Creutzfeldt–Jakob Disease

13:01 Preparing brains for cooking

15:07 Cooking brains

17:02 Is eating brains good for you?

20:56 Is it good?

25:27 Brain dishes around the world

33:21 What’s in your palette?

Resources from today’s episode:

Wikipedia

“Are organ meats good for you?” by Tom Seymour

“Why Don’t We Eat (More) Brains?” by Alan Jasanoff

“Is Brain Safe To Eat?” by John Linn

“The Nasty Bits: Welcome to Fleisher's Meats, Where Brains are Just a Bandsaw Away” by Chichi Wang

“What Does Brain Taste Like?” by Dan Myers

“What Do Human Brains Actually Taste Like? The Flavor of Braaaaaaaaains, Explained.“ by Laura Bradley

“You Won’t Believe What Brains Really Taste Like” by Michael Hafford

“Nutrition Value of Beef Brain” by Sylvie Tremblay

“Are Organ Meats Healthy?” by Daisy Coyle, APD

“Tortilla de sesos” by Su

“Pozole, Mexican Pig’s Head Soup” by Janine Farzin

“The Childhood Nostalgia of Goat Brain Masala“ by Pooja Makhijani

“Tout sur la cervelle” by Metro

“10 French Dishes You Probably Won't Want to Try” by Mary Anne Evans

“11 Weird French Foods and Delicacies You Should Try” by Paul Mcqueen

“Gulai otak sapi” by Yusia

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In today’s episode, Angel and Mik continue exploring the hanami festival. Why? Because it’s pretty! So let’s just get on with the episode and eat!

Angel also gives her ultimate rule: don’t be a dick.

You can find Part One here or in your favourite podcast app.

00:00 Opening Song

00:11 Show introduction

00:26 Recap

00:55 What happens in the hanami festival?

07:18 Things to bear in mind when celebrating hanami

09:20 Hanami around the world

10:29 Food to bring in a hanami

18:25 Sakura as food

25:11 Is it healthy? Is it good?

26:18 What’s the next course?

Resources from today’s episode:

Wikipedia

“Hanami Festival” by Tourist Journey

“Japanese Cherry Blossom Festivals: Everything You Need to Know While Traveling for Hanami” bt JRPass
“Sakura Food & Drinks to Celebrate Cherry Blossom Season” by Gurunavi

“These cherry blossom hanami festivals in Tokyo are cancelled this year” by Kaila Imada

“2021 Cherry Blossom and Hanami in Japan” by Kyuhoshi

“10 Most Popular Sakura Varieties in Japan” by Kyuhoshi

“The History of Hanami: The Japanese Tradition of Cherry Blossom Viewing” by Amélie Geeraert

“Hanami Festival: Japanese traditions” by Shizuka

“Japan in Spring: Tips for Enjoying Cherry Blossom Festivals in Japan!” by Live Japan

“12 Popular Foods to Enjoy at Cherry Blossom Viewing” by Namiko Chen

“Cherry Blossom Viewing Guide: What to Eat at Hanami" by Aleli Dorado

“Planning A Hanami Picnic? A Recommended Menu To Make It A Hit” by Nupur Jena

“What's the Cultural Significance of Cherry Blossoms?” by Joseph Castro

“The Meaning of Cherry Blossoms in Japan: Life, Death and Renewal” by Helen

“The Taste of Sakura: Must-try Cherry Blossom Sweets in Kanazawa” by Kaname

This podcast is presented by Geek Happy Network. Come check out their other shows at geekhappynetwork.com

Like what you hear? Donate to the show via Patreon! www.patreon.com/geekhappynetwork

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In today’s episode, we apologize as we did not get to cover any food during this episode. Sacrilege! But it’s all worth it because Angel and Mik talk about the prettiest of flowers, the sakura. During the beginning of spring in Japan, they celebrate the hanami festivals, or flower viewing festivals all across the country, especially with the sakura trees!

Meanwhile Angel and Mik contemplate on the philosophy of chaos, Angel eats a mysterious meal, and Mik tries to explain pasta while discovering his origins transforming to a cave troll. Angel also nearly falls off her chair. XD

Also here is the TikTok account that Mik mentions early in the episode: @khaby.lame

Also, please note there are sirens heard during the episode.

00:00 Opening Song

00:11 Show introduction

02:14 What’s in our palette?

08:30 Angel’s story of anime sakura mochi

11:36 What is hanami?

12:30 Why celebrate sakura trees?

15:44 When is the sakura festival?

16:49 The sakura zensen or the cherry blossom front

20:19 The importance of the sakura tree? IT’S PRETTY!

31:53 The most common sakura tree, the yoshino tree

32:49 Some other varieties of sakura trees

25:35 Is it healthy? Is it good?

28:25 What’s the next course?