50 min listen
Special Sauce: Maangchi on Being the Korean Julia Child [2/2]
Special Sauce: Maangchi on Being the Korean Julia Child [2/2]
ratings:
Length:
35 minutes
Released:
Jan 31, 2020
Format:
Podcast episode
Description
This week's Special Sauce features part two of my conversation with the online cooking star Maangchi, but first we get to hear from Kenji, who answered a question from Serious Eater Kyle Johnson about whether or not you can freeze the base for his white chili with chicken. Kenji being Kenji, he doesn't just limit himself to yes or no, but he offers a few pears of food-freezing wisdom, like "Flat things freeze faster and they defrost faster." Maangchi and I mostly discussed her new book Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine, in which she wrote that Korean food "embodies generosity, innovation, patience, compassion, frugality, practicality, flexibility, and resourcefulness." But she also told me about how she was surprised by the fact that people have called her "YouTube's Korean Julia Child." In fact, she said, "Actually, when I heard the Julia Child...I didn't know who she was. I'm telling you the truth." Finally, we close out the episode with SE Culinary Director Daniel Gritzer weighing in on making the perfect French omelet. He says that you need the right gear, of course, but it isn't anything fancy: Gritzer's omelet-making secret weapon is a plastic fork. Maangchi on Korean food, Kenji on why the frozen food world should be flat, and Gritzer on the special qualities of a plastic fork. All in all, a fun, revealing, and informative Special Sauce. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=451351
Released:
Jan 31, 2020
Format:
Podcast episode
Titles in the series (100)
Laura Lippman on the Baltimore Food Scene, Crime Writing, and Journalism: "I'm a very average cook, but I'm a very happy cook," crime novelist Laura Lippman explained to me on this week's podcast. Lippman is far from your average writer, though. The Washington Post has called her "one of the best novelists around, period."... by Special Sauce with Ed Levine