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Ronni Lundy, author of “Victuals,” eats her way through Appalachia. Also on this week's show: Mark Kurlansky reveals the shocking, often deadly history of milk; we travel to Genoa to uncover the authentic recipe for Pesto Genovese; and Dr. Aaron Carroll talks trans fats and health.
Questions in this episode:
“I've been watching The Great British Baking Show on PBS and hear the hosts & contestants talking about ingredients like ‘strong white bread flour’ and ‘strong plain flour’ and then ‘plain flour’ which I assume is like all-purpose flour. What do these mean, and how do we translate this to an American grocery store where the most common options are whole wheat flour and all-purpose flour?”
“When I’m baking different things it says to use pasteurized eggs but I raise my own chickens so I was wondering how one would make it so your eggs are pasteurized or if that’s even needed?”
“Do you have a recipe using pomegranate molasses to use when grilling steaks? How about for grilling chicken or vegetables?”
“Is it better to use a larger pan/pot so the rice is in contact with the surface or is a smaller pan/pot better?”
“My friend developed an allergy to sesame after she had her baby. She loves hummus and also many Asian dishes with sesame oil. What would you recommend as a substitution if making hummus or dishes requiring sesame oil?”
Milk Street Basic:
Across North Africa, sweet, richly herbal and robustly aromatic mint tea is the go-to drink from breakfast until dark. Making it is a simple—but revered—ritual that can involve straining and pouring it into glasses three or more times before serving. But the real art is in the pouring itself—from a height of at least several feet is preferred. To make—and pour from whatever height you are comfortable with—in a tea pot with a strainer or a French press, combine 4 teaspoons gunpowder green tea, 4 teaspoons sugar (North Africans frequently use more, but we liked ours a bit less sweet) and 1 ounce fresh mint sprigs. Add 1½ cups boiling water, steep for 5 minutes, swirling occasionally to dissolve the sugar, then strain into glasses.