Home Cooking

Mulberry Me Alive (with Dr. Sumesh Uncle Hirway)

Nov 17, 2022

52:34

Creator website

Episode guests

Sumesh Uncle Hirway

Highlights

AI Chapters

Episode notes

How Much Do You Salt a Protein When It's in a Marinade?

01:39

How to Use Up Leftover Chicken Fat From Chicken Soup and I'm on a Barber Cheese Puffs Only Diet

02:21

How Much Flavor Do You Think Your Marinade Should Have?

01:33

Introduction

2min

What's the Best Thing You've Eated This Year?

2min

White Cheeto Cheese Puff

2min

Are Crispiness and Crunchiness the Same Thing?

2min

Crispiness vs Crunchiness - A Difference in Pitch

2min

Is There a Difference Between Crispiness and Crunchiness?

2min

Sangeq Bread Is Like a Whole Wheat Flatbread and It's So Delicious

3min

The Sing Act Is So Good You Know You Must Be Persian

2min

My Mom's Mango Pie on Home Cooking So Much Maybe Too Much No Such Thing

1min

10.

Mango Pie Failure but Ice Cream Success

2min

11.

Mom's Mango Pie Ice Cream

2min

12.

Mom's Mango Pie Ice Cream

2min

13.

Is Mulberry Your Second Favorite Ice Cream?

3min

14.

How to Use Up Leftover Chicken Fat From Chicken Soup and I'm on a Barber Cheese Puffs Only Diet

2min

15.

What to Do With Leftover Rounded Chicken Fat

4min

16.

How Much Do You Salt a Protein When It's in a Marinade?

2min

17.

How Much Salt Do You Need to Marinate Your Chicken?

2min

18.

How Much Flavor Do You Think Your Marinade Should Have?

2min

19.

Parsley or Curly Parsley?

2min

20.

How Do You Keep Herbs Fresh?

3min

21.

TV Dinner - The Best Thing in the World

4min

22.

Sami Home Cooking Dot Show - Slash Slash Merch All Right Sami

2min

23.

Home Cooking Episode 5 - Barbara's Cheese and Mint Chocolate Chip Ice Cream

2min

24.

Radio Topia Podcasts

2min

It’s Thanksgiving, and so, like giblets and your racist aunt, this is the only time this year that you’ll have to deal with us. Welcome to the first (and possibly only) installment of our chill era, featuring our favorite retired food scientist, Dr. Sumesh Uncle Hirway.

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