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The world of fermentation.
Bugs are the future of food, according to Daniella Martin, from waxworm taco filling to chirp chips to fried shrimp (or, fried sago grub that tastes like shrimp). Plus, Serious Eats founder Ed Levine gives us an inside look at how to start a food media empire; Alex Aïnouz investigates the art and science of making mozzarella; and we share our recipe for Barbados Grilled Fish with a local hot sauce.
This episode is brought to you by Red Boat Fish Sauce. Use code MILK at checkout for free shipping.
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Questions in this Episode:
“I called a few months ago about how to make vegan macaroons. I’m calling back now to report my findings.”
“I am a beginner bread baker. I have a question about measuring ice water. I’m not sure if you should measure out your water and then add ice to it?”
“How does one make decent pesto in bulk and keep it without it turning black?”
“In terms of bite and sharpness, how would you rate all the different onions?”
“I keep hearing that the reason why New York City pizza dough crust is so good is because of the water. Is this true?”