What is a hot sauce fiend's fave hot sauce? And do bay leaves actually contribute anything? All shall be revealed (or at least discussed) in this rapid-fire interview with Ben Birchall... who you may know from hosting this very podcast. Yes, this week the tables are turned and avid kitchen utensil collector Ben is in the Ingredipedia Bites hot seat. So... will he survive this grilling? 

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. 

What is a hot sauce fiend's fave hot sauce? And do bay leaves actually contribute anything? All shall be revealed (or at least discussed) in this rapid-fire interview with Ben Birchall... who you may know from hosting this very podcast. Yes, this week the tables are turned and avid kitchen utensil collector Ben is in the Ingredipedia Bites hot seat. So... will he survive this grilling? 
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 (<a href="https://www.instagram.com/ingredipedia/">@ingredipedia</a>) and TikTok (<a href="https://www.tiktok.com/@ingredipedia">@ingredipedia</a>) to see visuals of our weird and snacky food pursuits.

Want to feast on funny food facts and fables? Or slurp up strange and spicy stories from supermarkets and society? Bite into Australia’s funnest food podcast, Ingredipedia. 

Each episode, competitive hosts Emily Naismith (Broadsheet, frankie magazine) and Ben Birchall (3RRR FM’s Breakfasters, Smith Journal) try to serve the most interesting stories about a specific ingredient (say, Tim Tams or chillies) in a bid for your affection. You get to vote for who was the most interesting on Instagram!

It’s fun! It’s lighthearted! It’s largely unhinged! It’s the McDonald’s Happy Meal of the podcast world (but back when you actually got a Cheeseburger and a toy inside). 

Join us on social media for more weird and snacky food pursuits
Instagram: @ingredipedia
TikTok: @ingredipedia

Credits
Music: Jarrad Brown of Eagle and the Worm
Artwork design: Jess Ramsey
Photography: Phoebe Powell

Want to feast on funny food facts and fables? Or slurp up strange and spicy stories from supermarkets and society? Bite into Australia’s funnest food podcast, Ingredipedia. 
Each episode, competitive hosts<a href="http://www.emilynaismith.com/"> Emily Naismith</a> (<a href="https://www.broadsheet.com.au/melbourne/food-and-drink/article/food-we-fight-about-coriander">Broadsheet</a>,<a href="https://www.frankie.com.au/article/rant-sound-and-fury-547521"> frankie magazine</a>) and<a href="http://benjaminbirchall.com/"> Ben Birchall</a> (3RRR FM’s Breakfasters, Smith Journal) try to serve the most interesting stories about a specific ingredient (say,<a href="http://ingredipedia.com.au/episodes/2023/9/10/tim-tams-how-to-eat-cheese-tim-tams-a-new-tim-tam-slam"> Tim Tams</a> or<a href="https://ingredipedia.com.au/episodes/2023/7/9/chilli-mcdonalds-spicy-chilli-oil-sundae-the-best-sriracha-alternative"> chillies</a>) in a bid for your affection. You get to vote for who was the most interesting<a href="https://www.instagram.com/ingredipedia/?hl=en"> on Instagram</a>!
It’s fun! It’s lighthearted! It’s largely unhinged! It’s the McDonald’s Happy Meal of the podcast world (but back when you actually got a Cheeseburger and a toy inside). 
Join us on social media for more weird and snacky food pursuits Instagram: <a href="https://www.instagram.com/ingredipedia/?hl=en">@ingredipedia</a> TikTok: <a href="https://www.tiktok.com/@ingredipedia">@ingredipedia</a>
Credits Music: Jarrad Brown of Eagle and the Worm Artwork design: Jess Ramsey Photography: Phoebe Powell

Weird and interesting food stories and facts.

Ingredipedia

Ingredipedia is a food fight podcast, but instead of burgers and pies, your hosts sling weird and interesting food stories. 



Each episode, Emily Naismith (frankie magazine, Broadsheet) and Ben Birchall (3RRR FM’s Breakfasters, Smith Journal) choose an ingredient (say, maple syrup or tofu) and battle it out over three rounds to see whose facts reign supreme. There are personal stories, extremely unscientific experiments, kitchen failures, rare triumphs and a whole lot of strange facts from the depths of the internet (an uncanny amount related to The Civil War). 



This is a podcast for anyone who loves eating food hosted by two friends who also love eating food. Oh and you get to vote who wins each episode on Instagram, so come and sit with us and pick your favourite (but don’t tell us to our face because we have fragile egos… or at least one of us does).



Our catchy theme music is by Jarrad Brown of Eagle & The Worm. 



Our beautiful, almost-edible logo by the talented Jess Ramsey.

Ingredipedia is a food fight podcast, but instead of burgers and pies, your hosts sling weird and interesting food stories. 
 
Each episode, Emily Naismith (frankie magazine, Broadsheet) and Ben Birchall (3RRR FM’s Breakfasters, Smith Journal) choose an ingredient (say, <a href="http://ingredipedia.com.au/episodes/2022/9/12/maple-syrup-are-you-being-duped-and-now-to-steal-it">maple syrup</a> or <a href="http://ingredipedia.com.au/episodes/2022/8/1/episode-47-tofu-1">tofu</a>) and battle it out over three rounds to see whose facts reign supreme. There are personal stories, extremely unscientific experiments, kitchen failures, rare triumphs and a whole lot of strange facts from the depths of the internet (an uncanny amount related to The Civil War). 
 
This is a podcast for anyone who loves eating food hosted by two friends who also love eating food. Oh and you get to vote who wins each episode <a href="https://www.instagram.com/ingredipedia/?hl=en">on Instagram</a>, so come and sit with us and pick your favourite (but don’t tell us to our face because we have fragile egos… or at least one of us does).
 
Our catchy theme music is by Jarrad Brown of <a href="http://our%20catchy%20as%20hell%20theme%20music%20is%20by%20jarrad%20brown%20of%20eagle%20%26%20the%20worm./">Eagle &amp; The Worm</a>. 
 
Our beautiful, almost-edible logo by the talented <a href="http://instagram.com/hellojessramsey">Jess Ramsey</a>.

[Bites] Breakfast Buffets and Hot Sauce Collections with Ben Birchall

Can lettuce ever be good hot?

‘Smokeshow Fire Jaffle’

How to make office s’mores

Cooking with fire at your table

Toasting marshmallows on company time? It’s possible. Ben unearths some relics from the past to cook ‘Smokeshow’ fire jaffles and rounds up the best fire-based restaurant experiences. Also, we get inspired by Lennox Hastie from Sydney’s Firedoor restaurant and try out one of his recipes. 

This flammable episode of Ingredipedia is sponsored by Vivid Fire Kitchen: a celebration of flame-seared street food running as part of Vivid Sydney from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry!

Take a peek at the full chef line-up on the Vivid Fire Kitchen website: https://www.vividsydney.com/event/food/vivid-fire-kitchen

Thank you so much to Vivid Fire Kitchen for sponsoring this episode of Ingredipedia. Follow @vividsydney on Instagram to keep up to date with the latest at Vivid Fire Kitchen. 

[1:13] Can lettuce ever be good hot?
[6:58] ‘Smokeshow Fire Jaffle’
[14:23] How to make office s’mores
[19:17] Cooking with fire at your table

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

Toasting marshmallows on company time? It’s possible. Ben unearths some relics from the past to cook ‘Smokeshow’ fire jaffles and rounds up the best fire-based restaurant experiences. Also, we get inspired by Lennox Hastie from Sydney’s <a href="https://firedoor.com.au/">Firedoor restaurant</a> and try out one of his recipes. 
This flammable episode of Ingredipedia is sponsored by <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">Vivid Fire Kitchen</a>: a celebration of flame-seared street food running as part of <a href="https://www.vividsydney.com/">Vivid Sydney</a> from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry!
Take a peek at the full chef line-up on the <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">Vivid Fire Kitchen website</a>: <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">https://www.vividsydney.com/event/food/vivid-fire-kitchen</a>
Thank you so much to <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">Vivid Fire Kitchen</a> for sponsoring this episode of Ingredipedia. Follow <a href="https://www.instagram.com/vividsydney/">@vividsydney</a> on Instagram to keep up to date with the latest at Vivid Fire Kitchen. 
[1:13] Can lettuce ever be good hot? [6:58] ‘Smokeshow Fire Jaffle’ [14:23] How to make office s’mores [19:17] Cooking with fire at your table
Follow us on Instagram (<a href="https://www.instagram.com/ingredipedia/">@ingredipedia</a>) and TikTok (<a href="https://www.tiktok.com/@ingredipedia">@ingredipedia</a>) to see visuals of our weird and snacky food pursuits.

🔥Fire: How to Make S’Mores at the Office; The Smokiest Campfire Jaffles🏕️

Ever freak out at the thought of ruining an expensive piece of meat? Or wondered why anyone would deep fry a smoked leg of ham? Same. We turned to meat expert and live fire cook Jess Pryles, who’s an Australian chef living in Texas, for the answers. 

Aside from being the oracle on all things meat and fire, Jess is the founder of both Hardcore Carnivore, a brand of meat seasonings and rubs, and the Australasian Barbecue Alliance. And she's coming to Australia for some live cooking demonstrations over fire as part of Vivid Fire Kitchen.

This episode is sponsored by Vivid Fire Kitchen: a celebration of flame-seared street food from across the globe running as part of Vivid from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry! 

Take a peek at the full chef line-up on the Vivid Fire Kitchen website: https://www.vividsydney.com/event/food/vivid-fire-kitchen

Thank you so much to Vivid Fire Kitchen for sponsoring this episode of Ingredipedia. Follow @vividsydney on Instagram to keep up to date with the latest at Vivid Fire Kitchen. And follow @jesspryles on Instagram for all the meat. 

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

Ever freak out at the thought of ruining an expensive piece of meat? Or wondered why anyone would deep fry a smoked leg of ham? Same. We turned to meat expert and live fire cook <a href="https://jesspryles.com/">Jess Pryles</a>, who’s an Australian chef living in Texas, for the answers. 
Aside from being the oracle on all things meat and fire, Jess is the founder of both <a href="https://www.hardcorecarnivore.com/">Hardcore Carnivore</a>, a brand of meat seasonings and rubs, and the <a href="https://ausbbq.com.au/">Australasian Barbecue Alliance</a>. And she's coming to Australia for some live cooking demonstrations over fire as part of Vivid Fire Kitchen.
This episode is sponsored by <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">Vivid Fire Kitchen</a>: a celebration of flame-seared street food from across the globe running as part of <a href="https://www.vividsydney.com/">Vivid</a> from May 24 to June 15 at The Goods Line in the Sydney CBD. Diverse and delicious NSW produce will be cooked over flames by huge international chefs (Shalamar Lane, Jess Pryles, Niklas Ekstedt) and locals like (Lennox Hastie, Christine Manfield, Oscar Solomon, Mindy Woods and John McFadden). Wander around the flame lit night, the smell of charcoal and cooking in the air, and choose to feast from fire-cooked dishes from around the globe. Tandoor, teppanyaki, First Nations food, tender brisket, charred veggies, and aromatic satay to name a few. There will also be a bar available to wash down your meal with a glass of wine, beer or soft drink. Oh and it’s free entry! 
Take a peek at the full chef line-up on the <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">Vivid Fire Kitchen website</a>: <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">https://www.vividsydney.com/event/food/vivid-fire-kitchen</a>
Thank you so much to <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">Vivid Fire Kitchen</a> for sponsoring this episode of Ingredipedia. Follow <a href="https://www.instagram.com/vividsydney/">@vividsydney</a> on Instagram to keep up to date with the latest at Vivid Fire Kitchen. And follow <a href="https://www.vividsydney.com/event/food/vivid-fire-kitchen">@jesspryles</a> on Instagram for all the meat. 
Follow us on Instagram (<a href="https://www.instagram.com/ingredipedia/">@ingredipedia</a>) and TikTok (<a href="https://www.tiktok.com/@ingredipedia">@ingredipedia</a>) to see visuals of our weird and snacky food pursuits.

🔥Pitmaster Jess Pryles Knows About Fire (and Tomahawk Steaks)🥩 [Bites]

Do Italians do it better?

Nutella doughnut trend

Nutella riots

Nutella Arnott’s Shapes pairings

Is there a difference between Nutella made here and Nutella imported from Italy? Why did we lose our minds about Nutella doughnuts in 2015? Also, the great Nutella riots and Ben gets freaky with savoury biscuit pairings. 

[0:46] Do Italians do it better?
[5:06] Nutella doughnut trend
[13:07] Nutella riots
[15:54] Nutella Arnott’s Shapes pairings

Follow us on Instagram (@ingredipedia) and TikTok (@ingredipedia) to see visuals of our weird and snacky food pursuits.

Is there a difference between Nutella made here and Nutella imported from Italy? Why did we lose our minds about Nutella doughnuts in 2015? Also, the great Nutella riots and Ben gets freaky with savoury biscuit pairings. 
[0:46] Do Italians do it better? [5:06] Nutella doughnut trend [13:07] Nutella riots [15:54] Nutella Arnott’s Shapes pairings
Follow us on Instagram (<a href="https://www.instagram.com/ingredipedia/">@ingredipedia</a>) and TikTok (<a href="https://www.tiktok.com/@ingredipedia">@ingredipedia</a>) to see visuals of our weird and snacky food pursuits.

[Bites] Breakfast Buffets and Hot Sauce Collections with Ben Birchall

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