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Chef and restaurateur Yotam Ottolenghi chats about cooking soup for his aging father, why he pours pancake batter with gochujang over asparagus and how his sense of food presentation was inspired by food stalls in Jerusalem. Plus, we hear from Rev. Heber Brown III about the historical relationship between Black churches and Black farmers; Bianca Bosker discusses the everlasting reign of Cheerios in the breakfast world; and we share our recipe for Slavonian-style Shepherd's Stew.
Questions in this Episode:
”The mother of my high school friend made chocolate chip cookies that were hard as a rock, large and filled with chips and walnuts, slightly thicker in the middle…the kind of cookie you could nibble on for half an hour and carve away. I'm 71 and have been working on replicating this recipe for years and can't. Can you help?”
“I recently made your pasta with zucchini, pancetta, and saffron for my family. My husband felt it tasted like chlorine. I thought it had a plastic or chemical taste. My five year old daughter said she didn't taste anything unusual. What is happening and what can I do to avoid this in the future?”
“I’ve been trying to perfect the bagel making process. What does adding baking soda do to improve the process? Why do some recipes use it and some don’t?”