Eat at Lu's: The Podcast

This episode takes a look into Spam and why it's so popular in the Philippines, Hawaii, and Korea. We also explore the history of Spam while making Spam Upside Down Pie. Visit our website www.eatatlus.com for pictures from this episode and past episodes.

In this episode, I cook three savory Jell-O recipes and talk about the rise and decline in the popularity of Jell-O salads through the twentieth century. I make Gazpacho Salad, Cucumber Sour Cream Mold, and Tuna Salad. Visit http://www.eatatlus.com for pictures from this episode.

In this episode, I make two recipes from The 2-in-1 International Recipe Card Collection published by Random House in 1977. On the front side of the cards in this collection, there are recipes for mixed drinks and on the back there are recipes for hors d’oeuvres. I’ll be using recipe card number 208 which is in the rum section. This card has three recipes, but I’m only going to make two: the banana daiquiri from the front of the card and bananamole from the back. While preparing my ingredients, I talk about the history of the Cavendish banana and some of the issues with the global demand for this particular variety. To see pictures from this episode visit http://eatatlus.com. You can also subscribe to this show on iTunes and like us on Facebook.

To celebrate Shakespeare's 452nd birthday and the 400th anniversary since his death, I cook up two dishes from his era and talk about the food eaten during the Elizabethan/Jacobean periods. The recipes from this episode come from The Good Housewife's Jewel by Thomas Dawson, originally published in 1596.

In this episode, I made a recipe from the McCall's Recipe Card Index called "Ham and Bananas Hollandaise" and talk about the history and science of hollandaise. You can probably predict how the recipe turned out. Visit eatatlus.com to see pictures from this episode.

In this episode, I make three British wartime recipes: Ohio Pudding, Savory Potato Cakes, and Chocolate Truffles. I also talk about British rationing during World War II and why the program was successful.

In honor of St. Patrick’s Day, I make Colcannon, talk about the history of potatoes in Ireland, sing a little folk song, and discuss a vegetarian cookbook authored by a man named Dr. Thomas Allinson.