Thinner, lighter and more nimble than European knives, these two Milk Street Kikuichi Japanese knives + Christopher Kimball 6" Nakiri will dramatically improve your kitchen prep skills.
Georgia Freedman, author of “Cooking South of The Clouds,” travels China's "Wild West" in search of new foods. Plus, Kim Severson of The New York Times explores the supermarket of the future; we make Australian pulled pork; and Dan Pashman discusses the pros and cons of "shower beers.”
Questions in this Episode:
“I'm working on sorting through my grandmother's old recipes, and I've noticed several of her cookie recipes call for "Sweet or Sour Milk". What exactly is meant by that? I think I know what sour milk is, but I've got no idea what sweet milk might be.”
“Why don't more people use goat bones for soups?”
“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?”
“I spoke to you recently about my problem with cake mixes and wanted to report back on the results.”