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The Milk Street Cookbook - Sillo

NEW SEASON, NEW RECIPES, NEW COOKBOOK

Episode 406
February 21, 2020

Crazy for Beans: Salads, Stews, Ceviche and Pies - Joe Yonan Goes Nuts Over Beans

Crazy for Beans: Salads, Stews, Ceviche and Pies - Joe Yonan Goes Nuts Over Beans

The Washington Post’s Joe Yonan takes us on a tour of the world’s best and most creative bean recipes, from navy bean pie to bean ceviche. Plus, we try to find out if somebody actually paid $99,900 for a gorilla-shaped Cheeto; we make Palestinian Upside-Down Chicken and Rice; and Dr. Aaron Carroll asks: Is diet soda bad for us?

This episode is brought to you by Ferguson.

Questions in this Episode:

“My question is whether or not you can put your kitchen knives and chef’s knives in the dishwasher.”

“I had talked to you a while back about banana bread. I tried out your advice and want to report back on the results.”

“Every year for my brother’s birthday I like to bake him a carrot cake from the Silver Palette cookbook and this year I really started to wonder how long it takes to actually cook the carrots which the recipe calls for and then puree them using a food mill which I’ve always done. Why does the recipe call for you to cook them and what would the difference be if you didn’t cook them?”

“Each month I receive grass-fed beef in the mail. It’s packaged very tightly in a little cube. I notice the meat is very dense, either because it’s so finely ground or because its packaging has compressed it. I am not a big fan of this texture, I prefer the typical texture of the ground beef you’d find in a grocery store. Any ideas about how I can add some ‘fluff’ back to the meat?”

“Is there a way to tell ahead of time if you’re going to get garlic that’s easy to peel?”


Photo reprinted with permission from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes by Joe Yonan, copyright © 2020. Published by Ten Speed Press, an imprint of Penguin Random House. Photography credit: Aubrie Pick © 2020
Milk Street Radio Joe Yonan
MARCH 2020
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Falcon Enamelware's dishes are made of porcelain fused onto heavy-gauge steel, combining the best qualities of ceramic and metal cookware. They are at home both in the oven and on the stovetop and can go direct from fridge to oven to table.

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