Frankly, We Have a Lot to Ketchup On (with Latif Nasser)
Dec 20, 2024
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Celebrate the holidays with a blend of culinary nostalgia and humorous debates about hot dogs, especially Chicago-style. Discover the versatility of sweet potatoes and the secrets to salting veggies for maximum flavor. The hosts playfully explore the wonders of microwaving vegetables and share tips for cooking frozen ones. Delight in the ambitious quest to recreate a perfect cardamom bun and an ancient fish sauce, while also navigating the delightful chaos of holiday baking mishaps. Rice Krispie Treats take center stage with fun flavor variations!
The hosts reminisce about the nostalgic joy of enjoying rare Costco hot dogs, illustrating the deep personal connections tied to simple foods.
Practical cooking tips emerge from a listener's duck mishap, highlighting the importance of technique and confidence in overcoming culinary challenges.
A vibrant discussion about versatile vegan toppings for sweet potatoes showcases adaptability in cooking while catering to various dietary needs.
Deep dives
The Joy of Costco Hot Dogs
Enjoying a Costco hot dog becomes a unique experience tied to personal memories. The hosts share their limited encounters with Costco hot dogs, which highlights the sporadic excitement associated with indulging in them. One host humorously mentions that they probably have had fewer than 18 in their life, emphasizing the rarity of such an occasion. Their light-hearted banter reflects a shared nostalgia for simple pleasures and party foods, illustrating how food can connect different cultural backgrounds.
Duck Cooking Dilemmas
One listener shares a humorous yet traumatic story about their mother's attempt to roast a duck, which ended with an unexpected mess in the kitchen. This anecdote leads to a discussion about the intricacies of cooking duck properly, including techniques such as pricking the skin and steaming to render fat for crispy skin. The hosts provide practical advice and alternative suggestions, including the benefits of using a metal roasting pan and the value of duck fat in cooking. These insights reveal the challenges of home cooking while encouraging experimentation and overcoming culinary fears.
Innovative Sweet Potato Recipes
The conversation shifts to creative ways to prepare sweet potatoes, sparked by a listener's query about vegan topping ideas. The hosts enthusiastically discuss their love for Japanese sweet potatoes, noted for their creamy texture and versatility. They propose various toppings, such as tahini butter, chimichurri, or even a vegan ranch, emphasizing the idea that sweet potatoes can serve as a blank canvas for flavors. This exchange highlights the importance of adaptability in cooking, especially for individuals with dietary restrictions.
The Impact of Frozen Vegetables
One listener asks how to retain flavor when using frozen vegetables, leading to a discussion on best practices for cooking them. The hosts note that frozen vegetables are usually par-cooked and should be treated differently than fresh ones. They recommend boiling or steaming to maintain quality, cautioning against relying on methods like roasting that can lead to mushy results. This topic underscores the significance of cooking techniques in preserving flavor and texture, especially with convenience foods.
Making the Perfect Cardamom Bun
A listener expresses a desire to recreate a delightful cardamom bun they enjoyed in England, prompting the hosts to share their insights on achieving a moist, flavorful result. They discuss the concept of milk bread and the science behind it, focusing on techniques to enhance its softness and flavor. By suggesting a combination of recipes and emphasizing the use of freshly ground cardamom, they encourage culinary exploration and creativity in the kitchen. This aspiration to recreate a beloved dish reflects a shared passion for food and cultural influences.
Our holiday episode this year is a Christmas special. Samin is making puns and courting controversy (don't let a Chicagoan hear how she eats a hot dog). And Hrishi’s making a weird sandwich, and trying to recreate a treat he sampled in London. Featuring listeners’ questions, plus a conversation about an ancient fish sauce between Samin and our friend and co-host of Radiolab, Latif Nasser.
For recipes, Home Cooking merch, and a transcript of this episode, visit homecooking.show.
Listen to the Radiolab episode about Pompeii here.
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