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We learn the elements of Hmong cooking from chef Yia Vang. He tells us about traditional dishes such as stuffed chicken legs and braised mustard greens, how to make 60 gallons of hot sauce and how his father escaped through the jungle at the end of the Vietnam War. Plus, we find out how Renaissance art can save fruit from extinction; Grant Barrett and Martha Barnette reveal the linguistic connection between food and cities around the world; and we top whole roasted cauliflower with spiced tahini.
Questions in this Episode:
“With all the new recipes there are to try, plus the tried and true recipes that you know your family loves, how do you decide what to cook tonight? And how do you organize the hundreds or thousands of recipes you have so that you can find them when you need them?”
“I’m an avid cook but I’ve finally been stumped by a recipe: Tea Smoked Chicken. It involves smoking sugar cane leaves. What is the purpose behind the sugar leaves? Do you have any idea where to get them?”
“I was staying with my family on Cape Cod and they insisted we order a pizza with “sweet sauce.” The sauce was indeed, quite sweet, but it was an incredible contrast to the salty cheese. I have thought about this pizza for some time now and wonder how I could try to replicate this sauce at home. Any ideas?“
“I’d love to make a crepe recipe I got from a vegan chef, but what should I use as the egg substitute?”
“I made shrimp and sausage gumbo with my nephew. The roux looked beautiful, but the finished gumbo had a sheen of oil on top. Where did we go wrong?”