35 Burst results for "BON"
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"Alternative theory that Savannah is quietly killing it and making everything taste full on delicious. And super rich and satisfying. And she's coaxing greatness out of even the most humble cuts of chocolate. Yeah. But that said, here's the thing, like beef is a very strong flavor. And not in the way that lamb is lamb has that grassy kind of high note that kind of pervades to 1° or another depending on the specifics of the animal and where it was raised. Beef, it's beefy. I mean, it's very bovine. It's very animal. It's earthy, it's rank. It's funky, but it's like satisfying. It's all of these things, right? But it takes a certain amount of flavor to get beyond that. Yes. Right? Yes. You just did beef stew. Yes. As meatballs. Yes. And so that was what I was going to ask is like, though you're trying different recipes is the central flavor thrust red wine and onions and garlic and like a woodsy herb in maybe mushrooms or carrots or like whatever. And if that's the case, then it makes sense that you feel that ultimately you're ending with the same thing. And so my suggestion would be to go in a completely different flavor direction. Right. I have developed a recipe that uses pork, but you could use a stewy beef in lieu of the pork and get a similar result, which is this like citrus braised number, it's got orange juice and soy sauce and Ginger and mirin, a little bit of brown sugar and red pepper flakes. And I think you could give your beef that orange beefy kind of flavor and that with soy and that would feel distinctly separate from. Pot roast world. If you're looking for a way to bridge out of pot roast but not leave it behind entirely, I fully agree with what Kendra was just saying. I think you need to sort of play up some flavors that put you out in front of that just sort of baseline beefiness, right? And I think one recipe that my brain went right to is from March 2019 from Zoe Kim. It's the red wine and soy braised short ribs. Because it just showcases what soy can do in terms of it's giving you this really rich and fulfilling kind of umami packed experience. But it's giving you something very different from how pot roast gives it to you. Yeah. But it still has the red wine, which is unconventional, and that was the whole thing about soy's approach, and this is a riff on kalbi Jim in this very kind of celebratory Korean dish in which you would not normally find red wine, but she's kind of bridging that gap. And I think it, it's fascinating how it kind of can sit across both worlds. Totally. So but yeah, I would look to those things. Hannah just did the oyster sauce, braised brisket. Yeah, yum. Big yum, big. So good. Biggest yum. I was also thinking like a big go all the way towards tomato. Like if it was really like a ragu type of vibe, but with your beef, could you make something that you would want to put on pasta? And maybe like Calabrian chili, do you like some spicy tomato E braze? Beef moment and you could even keep wine in there too. And that that could feel distinct from pot roast. Yeah, that's a really interesting point. That's a great one. You know what else? Here's what you Google, ready? You Google Bon Appetit, coconut, and lemongrass braised short ribs. These are so good. And it might not be the usual cut of beef that you're working with, but it's worth it to branch out, I think, and try some other. You said you've tried other cuts of beef, potentially in your experimentation you've tried short ribs. These ones are so good. They're bone in and with the coconut milk, a little bit of fish sauce, a little bit of lime. There's turmeric in there. There's some Thai chilies. This is so good. Such that our coworkers eat asks pretty much monthly for Rachel to make this for her. That's for fun. Just all the time when it was her birthday, they were like, you really got to do it now. It's so delicious. And this is definitely like texturally giving you beef stew and that it's like thick and stewy and homey and you want it over a rice and the beef is ready, but it is nowhere in the same neighborhood flavor wise. Yeah. Well, and that gave me the thought, maybe we don't even braise it at all. Maybe so this my brain went to this recipe I did years ago from 2016. Gosh. TBT. Shocking amount of time. Coconut marinated short rib kebabs with peanut chili oil. Marinating short rib in coconut milk. And aromatics. And then just grilling it. Wow. I mean, almost by default, can't be in the pot roast space. You know, when you're just kind of like straight up grilling short rib like that. Totally. And this chili oil with peanuts, I consider myself like a pretty good historian of the site. And I've never seen this recipe before in my life. It bums me out, you know, because this was a really strong kind of like how to be a better skewer maker. This is a whole package about skewers. And just generally speaking, don't mix your meat in your veg. Put all of one thing on one skewer and just control for how that wants to be cooked rather than all just splitting the difference and putting a whole bunch of stuff on there. So there's some fun takeaways here, but also, you know, just some of these things that we normally think of as braising cuts, like chuck, but honestly, short rib isn't that much more than chuck and wow, is it even more flavorful? Yeah. You know, if you give it a really nice marinade with a gentle kind of tenderizing effect like coconut milk, oh wow, the way it grills up, it will change your life. I need you to write back Savannah. Try one of these things, and will you get back to us? Because now we're involved when invested and we need to know. We're literally going to stand by. We'll never leave the podcast studio until we hear back from you. We'll do some other things in the interim, but we're standing by just generally speaking. If you have a dinner emergency or just a quick question, write to us at dinner SOS at Bon Appetit dot com or leave us a voice message at two
The Dan Bongino Show
Dan Bongino Reacts to Tucker Carlson Leaving Fox News
"I don't know I had no idea that was going to happen at all I'm not candidly I know a lot of people are speculating Bongino and Tucker out at the same time I can only tell you what happened in my negotiations I covered it on Thursday I don't think these two incidents are related at all I mean I can just tell you I was there I mean I don't let you in on a little secret here I don't have an agent I don't use an agent I have lawyers but I negotiate my own deals I love business I love negotiations So I say that because I was there on all the calls And I don't think these two incidents are related at all But it is surprising that they would just announce this today I mean that's fairly obvious because I'm watching Fox now in just 20 minutes ago and ad for Tucker So something must have kind of abruptly abruptly happened And I'm shocked I'm just really stunned I'm really stunned I mean there's anything to do with the 60 minute show yesterday I'm sure there's going to be a thousand people speculating But I would be guessing on that And it's not fair to do that The bongino rule matters to me I say it as kind of a joke in chess but it's not a joke Let a story flesh out You can be first and we should be reporting this is obviously news Tucker's out That's not That's not a Bon Gino rule item He's out They already announced these out But for me to speculate on the reason is really wasting a lot of your time and it's unfair It could be a thousand different things
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"So your daughter likes roasted carrots, how did it go sort of pureeing it up and offering it as a smooth soup? Also what I did is made some fresh bread to go with it and then let her dunk it in her soup and she really liked that. So I think that worked out pretty well for her and then my husband and I just had some bread on the side. So it worked out well for all of us. Nice. What was your experience like of making the dish? It was really easy. I did double the recipe because I wanted to have some that night. I know of course. And some to keep in the freezer. And so we had some that night and I thought it was good and I had forgotten to do a drizzle of olive oil on top. So when I reheated it about a week or so later we had it for lunch one day and I did remember to add that and I actually thought the soup tasted better the second time around after it had been frozen and then reheated and I'm not sure if it was the little drizzle of olive oil that really set it off or just the chance for the flavors to kind of meld together and reheat together that gave it that little extra oomph I guess, but we really enjoyed it. I feel like salt gets stronger in the freezer. Oh really? Okay. Yeah, like even with lasagna, I always love it out of the freezer more because I feel like the flavor is due intensify, but my best guess is that it actually just got saltier. Okay. Well that's good to know. How did you freeze it? I froze it in a ziploc bag. I made that flat so that it was pretty skinny in my freezer, which I find is a good way. I put it in two different bags. I still have one in my freezer actually, but it was the perfect amount for us to have for lunch one day, and then I have another one still that we can eat whenever we're ready for it. As a freezing technique, I just love that. I have this vision of myself. Like one day I will have a chest freezer. And I will have a soup library in that chest freezer in my garage, and I'll just kind of like, what do I feel like checking out tonight? Shuffle through them. Shuffle through them, you know? And just see, what do you want to pull out? Because anything that's frozen in that sort of like flat configuration, you can defrost so quickly. So fast, very smart. Was that your first time making your own crispy shallots Lana? Yes, and I was a little bit nervous about that, and also I didn't know how they would freeze, but they froze really well. I was worried they might get soggy when I got them out of the freezer, but they held up really well. Freezing onions is actually something that my mom does because it makes making curries and stews so much faster. Sliced and frozen. Yeah, like sliced fried and then you just remove the cooked fried onions from the bag and start like usually she does like a tomato based curry with it. And so I know that they retain their crisp because you've cooked off all of the moisture pretty much in the onion or shallot. And so for this I was like this crispy topping that you can make ahead and also freeze and then also use for other things like once you know about it as a game changer. Yeah, I'll definitely be adding that to other dishes. And it's funny. You mentioning that about the olive oil made me think back to the first time I saw somebody put olive oil on soup. And I think I was maybe like in my early 20s and I was in France and I was kind of like what is this eccentric behavior? It really does make a difference. Oil. But yeah, it's giving you fat, but sure it's giving you something grassy and peppery and almost bright in a way. 100%, especially considering that the recipe itself is pretty lean on the fat just because of like the roasting process and then you just like blend it with stock. So adding that extra fat at the end definitely makes it feel more luxurious. Otherwise there's only a little bit of heavy cream in the recipe if that wise. Right. And with this ever potentially inspire you to kind of take a similar approach with other pureed soups or yeah, I've never really frozen much soup before I've done some chili and things like that, but I've never done a pureed soup like this. And so I think just that alone is going to be good because now that I know it works and works well, I can apply that to other pureed soups. There is one that I make that's kind of a version of a Moroccan soup that we had with potatoes and zucchini and onions and things like that that's also a pureed soup and so I could see this also working for that. So I think it'll be really nice to be able to make a big batch of soup and then stick it in the freezer and we've got lunch or dinner or sides for a while. Well, I'm going to declare victory here not for myself for us. Team effort, you're like a meal prep pro, right? I mean, we had like very little to teach you here. And yet at least this could introduce something kind of new for you too. And don't sleep on that soy braised brisket if you're looking to bring in some flavors that are a little unexpected there. I mean, it's just wonderful and another one that would do so well frozen. Yeah, I'm really excited to
The Dan Bongino Show
Isabel Bongino: Last Year, We Raised $324,000 for the LLS
"Isabel if the audience would like to help we're talking to my daughter Isabel bongino my firstborn why I'm extremely proud of If you're watching me on Fox nation you can probably tell I'm looking away because I don't want to cry like a big wasp because I love my daughter and she's raised probably somewhere in the neighborhood of a half a $1 million for really sick kids and adults with leukemia and lymphoma The website Isabelle it's sponge dot com slash LLS Is that correct That is correct Bon Gino dot com slash LLS folks if you could help us and our daughter and my daughter our my wife obviously That's one thing I don't share with everyone in you Raise money We'd appreciate it How much did we raise last year Do you remember I don't know the exact number But where was it A little over $324,000 Wow I knew it was a lot Folks it's about just a little background Isabel initially got started in this project because of me and it was so successful in year one I think what did we do 200 or 300 that year two $300,000 That she took up the mantle again and then this year even though she's at college and she's studying to be a doctor and is working and is traveling back and forth and volunteering and all this other stuff She decided she was going to take this up again So if you could help us we would so deeply appreciate it Isabelle just briefly before I let you go 'cause I know you got to get to your chemistry lab and do your thing in school You know this matters a lot to you doesn't it It does It does matter a lot to me
AP News Radio
Heat use balanced scoring, rally to beat Magic 106-103 in OT
"The magic had three players score at least 20 points in a one O 7 one O three overtime win against the magic. Tyler hero had 23 points. Jimmy Butler furnished 22 and gave Vincent added 20. The heat trail by 9 with two 22 left in regulation, and we're down by 17 in the third quarter. Bam adebayo finished with 13.17 rebounds and 6 assists from Miami. Markelle fultz led Orlando with 17 points in palo banquero had 16 with 13 rebounds. Bon Caro missed a driving layup in the final seconds of the fourth. I'm Dave ferry.
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"More about Blake's cheesy adventure. My wife's comment was, why don't you make this more often? That counts as a win. Yes. Yeah, we'll take that. Now, interestingly, both of these recipes call for elbow macaroni. And I have to say, I don't like album macaroni. And here's my beef with elbow macaroni. It never has the ridges. If they could just create elbow macaroni that has the dam bridges on it, I'd be at least paying attention. But you have these little wet squiggles of textureless goo. And there's like, there's nothing going on. There's no surface detail. Yeah, I think next time I'd probably try to use a good cavatappi that has the ridges. Yeah. Tell me, what about other aspects of Mac and cheese making? Did you feel a little bit more empowered were you skeptical about the mustard powder? Definitely was not skeptical of the mustard powder. I thought that was a very good idea and a good addition. I like some fresh ground pepper on my Mac and cheese, so I added that again, but I thought the seasoning was spot on and it definitely had a sharpness. I think it was probably the fontina. Just gave it a really, really sharp cheesy taste to it. You know, it's interesting. And I'm curious for your take on this Maggie because you interact with recipes all the time and have to kind of parse out what the ingredients truly mean. What's interesting about these cheeses is we've got medium Cheddar. We've got muenster cheese and then we've got a very modest amount of fontina relative to the others. And both fontina and Cheddar are two cheeses that have superlative examples of. So you can have a Cheddar that's like all over the road in terms of the level of quality. Same thing with fontina, like there's very kind of soft sort of waxy fontina. And then there's kind of like really proper, more like Alpine style fontina. Muenster, I feel like it's just Munster. Is that fair, Maggie? Have you ever seen like an artisanal Munster cheese? Does such a thing exist? I don't think so, though. I mean, I'd love to hear about it if there is. But you know, it's that milky sort of sweet flavor that you need to tie those other cheeses together. Yeah, it's like a texture thing, you know, that's the one that just wants to melt and it's just there to party too. And Maggie, right now, at this moment, do you have mustard powder in your spice cabinet? I actually have two different kinds of mustard powders. What do you have? Coleman's and what else? I have Coleman's and I have ten brand. They're a small mustard company, and I thought I was buying like a liquid mustard mustard, but they make a dry mustard blend as well. And so I ended up with that somehow. I love having it around just to add a pinch somewhere where you don't want more liquid in something. You know, it's just like such a punch of flavor without adjusting the liquid of whatever your sauce or your rub or whatever. Yeah, like in a dry rub, mustard powder is incredible. Because it adds like a different form of almost heat, like almost depth, almost umami. It does some funny things. And Blake, you mentioned black pepper over your Mac and cheese. I mean, you know, as like a visual touch, it makes perfect sense. Thanks to Bon Appetit. I have a unicorn pepper grinder and stop. 'cause the system works. I learned that they're the best and I hope it lasts the rest of my life 'cause I will never use another one. It's the best thing ever. I mean, that thing basically sprays it out. I mean, there's nothing comparable. I've never used a pepper grinder that's even close to the same as that. Final thoughts on Mac and cheese, life, cooking in general. I'm excited to make Maggie's recipe. I really enjoyed making this one, and I'm definitely gonna make it again, potentially even start adding things adding some protein to it or maybe even see if I could add breadcrumbs to the top of this, and I don't know. Just playing around. That's what I was going for was just getting a good base Mac and cheese, and I'm thankful that you guys provided that for me. Oh, that's great. Well, I do hope you try the other recipe. When you do just really be mindful of cooking out that bechamel, really pay attention to that seasoning. Because you've seen how much cheese you were able to put in with a pound of pasta and a decent amount of liquid and stuff. So that kind of at least gives you a bit of a barometer for gauging Mac and cheese recipes and kind of knowing, oh, well, if a recipe is 85% bechamel and there's only a modicum of cheese in there. Chances are you've sacrificed some flavor there. And if it's under seasoned, it's going to give you some more of that just like indeterminate cardboard kind of flavor. So I just want to say Blake, it's been a total joy to have you on. I wish you all the best on your Mac and cheese journey. And ultimately for you to make it yours. Yeah, thank you. Thanks, Blake. So Maggie and I helped empower Blake to make a delicious Mac and cheese in his own kitchen. But if you thought
AP News Radio
Banchero, Magic win as Hornets struggle from foul line
"Paulo banquero and Wendell Carter junior each had double doubles in the magics, one 19 one 13 win over the hornets. Bon Carroll finished with 22 points and ten rebounds. Carter added 20 points and 12 boards to help Orlando finish three in one on its road trip. I think we did a really good job of just locking the entire scalp and understanding what we had to do to get the W hornets guard LaMelo Ball scored 26 of his 33 points in the second half and hit 6 three pointers, but Charlotte shot a miserable one for 9 from the line in the fourth quarter while Orlando was 13 of 15. I'm Dave ferry.
AP News Radio
Heat rally again, top Magic 110-105 to close 3-0 homestand
"The hater of season high 6 games over 500 following a fourth quarter comeback and a one ten one O 5 win over the magic. Miami trail by 8 early in the final period before going on a 19 6 run to go up by 5. The heat also turned 20 Orlando turnovers into 32 points. Jimmy Butler paced the heat with 29 points and bam adebayo added 20. Max Cruz chipped in 5 three pointers and 17 points, Orlando fell to 14 and ten in its last 24 games. Paolo Bon Caro, Franz Wagner and Cole Anthony each had 19 points apiece for the magic. I'm Dave ferry.
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"First up, we hear from Nico, who called in from Cincinnati, and as a bonus, Natalie hopped on the line too. So I actually did this without even telling Natalie that I was calling surprise you're on the air. But yeah, but dinner problem that we've been having recently Natalie's kind of had some more dietary restrictions come up dairy has been the main culprit and so I called them to see if there's some way that we can take some of our best and most favorite and most trusted Bon Appetit recipes. And make them dairy free because the ways that we've been doing it so far are not not the best. Not the best. Okay, so you've been cooking through Bon Appetit recipes, but you've been tried to adapt to them to be dairy free yourselves. And within the realm of dairy free is that just like a hard no? Is it some things are okay? What does that look like for you? It's kind of evolved over the past couple of years. It started out for me as a dietary choice and then when I tried to go back, I just couldn't go back so I'm like, is it because I cut dairy out or was it inevitable? I don't really know, but it used to be more of like I couldn't tolerate ice cream and things that were really dairy heavy and rich, but now it's translated and it's like I can't even tolerate a tablespoon of butter or cheese or anything. So it's just gotten progressively worse. Talk to me about some of the recipes that are your favorites where you feel like you've come up short with your substitutions. So I have a list for you, Chris, of some of our favorite. We love a list. Recipes. And this is not all of them, but this is our tried and true. We have a whole binder full of Bon Appetit recipes. So tell me the top recipes on that list of years. So the one that comes to mind the most immediately spicy sweet pork sambal noodles that is a tried and true recipe for us. Okay. That uses butter and then some other good ones, one of our favorites is the pasta. It would be crispy mushrooms. That's an Andy berry recipe, right? I believe. Okay. Heavy cream is in that one and butter. We also have been enjoying polenta a lot. And that's something that we really have no idea how to make dairy free and still have it taste like it would with dairy, you know? And then another one on the dessert side of things is BA's best chocolate chip cookie recipe. And chickpea soup with celery and chili oil. This one is perfect, but we've found that the yogurt in that recipe is like what really brings it alive. So that one's been hard. Okay. And when you've been making substitutions, like, for example, in the sweet and spicy sambal pork noodles, those might use a couple tablespoons of butter at the end to kind of bring it together correct. Yeah. What we've tried so far, we do instead and it's a great finisher to use butter and it kind of brings it alive and gives it a great texture and the ghee doesn't really satisfy that. Yeah, I would agree. It's still great even without the butter. The bigger things for me are the ones that are very dairy heavy. Like the pasta with heavy cream and the soup we love that soup, but without the yogurt. It's hot. It's still good. Of course. It's just a little tea. That pop of cool tangy, creamy yogurt, just offsetting the savory deep richness and intensity and that kind of vegetal forward celery based soup. I can see why you appreciate that. Because I appreciate that as a sort of foil myself. Is Parmesan and very firm aged cheeses. Those are also off the table, Natalie. I think I'm getting to that point. I'm not quite there yet. I used to be able to tolerate any type of cheese and I can't anymore, which is devastating because I love cheese so much. But as of now, I can still tolerate a parm, but in smaller quantities. You know, dairy, it's interesting, right? Because there's a number of different applications here that all kind of showcase a different side of what dairy is capable of when it comes to cooking both sweet and savory. Have you experimented with cashew cream, things of that sort, like making that yourself? No, actually, yeah, it would definitely be something I would be compelled to explore. That's good to know. Okay, well, listen, I'm going to do some work on my end and then we will be giving you a call back. Hopefully in another week or two. And talking through some options for you, okay? Thanks. Thanks. Now, I'm no stranger to dairy free recipes, but I'm an omnivore, so they're not always my go to. I knew that for this challenge, I needed someone who is more than familiar
The Dan Bongino Show
Dave Rubin: Seeing Dan Bongino Named in Latest Twitter Files
"I'm sitting at home last night and I'm getting ready to go to sleep I go to sleep early I'm an old dude And it's like 7 45 and I had my phone on do not disturb And you know you won't get any of the notifications unless you pick the phone up and on the home screen I see that I don't know a hundred notifications I saw Everything from text to signal messages everything I'm like what the hell's going I thought someone died And I'm getting all these messages Dan you're in this Twitter league apparently they've been shadow banning you Now Dave you know you're in this thing too for a number of reasons I'll get to in a second You're knee deep in this but do you think guys like you and me are unique threats to them Because we don't just talk the talk I mean I don't mean it as a self congratulatory moment There's no time for that crap but you build locals which is an alternative to both Patreon and substack The wildly successful you know I've invested in rumble which locals is a part of now and early on in parler It's not just that we talk about how bad these platforms suck It said we've created viable alternatives And I think that's another reason you and I are on their target list Oh for sure I mean look you know people could say you know I like Bon Gino because of his politics or I agree with Ruben because of this or that But there's plenty of other people you know somewhat like us You know I'd like to believe that we're deeply unique by Gino You know what I mean People have listened to the every day and everyone's going man Ruben's talking about politics in a way nobody else is but the fact is there's plenty of pundits out there and obviously we all have our own audiences and all that What you and I did and it's why I'd love to work with you for these last couple of years is we didn't just complain about it We went out there and said hey let's build some stuff That was you know you first hit it with parler I started doing it with locals As you said we've now merged rumble and locals And we're actually building the products to escape this madness
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"So talk to me about what is going on with dinner. So I have a huge dinner party conundrum that I just like, I can't wrap my head around. We've all been there before. You're planning a dinner party or having family over or even just cooking for yourself. On all of a sudden, it starts to feel overwhelming. I live in a very small, one bedroom apartment with a very small kitchen. I can't figure out what to serve besides water soup at this point. There has to be a middle ground there. There has to be. I'm Chris Morocco, food director of Bon Appetit and epicurious, and this is dinner SOS, a new podcast from Bon Appetit. Maybe it's a last minute party with no menu inspiration. A kitchen with no space. A toddler rule only buttered pasta. Name your dinner emergency? We're here to help. Here's how the show works. On each episode, we'll take a call from a home cook facing a real dinner emergency. So now we're starting to be very concerned that we will not have a kitchen for Thanksgiving. Then I'll work with one of our editors or someone from our amazing test kitchen to try and solve it. Oh yeah, no, I'm up for the challenge. Avoid the microwave. Oh yeah, absolutely. We don't do that. I think that's a good actually. We literally called that boxes. Weeknight fancy. Well, each present our collar with a recipe. They'll choose one, make it, and report back to us on how it went. Wow, wow, wow, wow. My apartment smells so good right now. Oh wow, interesting choices. I love, I mean, listen, like shilpa said, you know, it's like, is it a competition? Is it not a competition? Who's to say? Because cooking for the people you love should inspire joy. Without a side of stress. Make sure you're following dinner SOS wherever you're listening now. And if you have a dinner emergency, let us help. Email us at podcasts at Bon Appetit dot com. Chinese your computer, because the podcast people are holding my hostage right now. Oh, are you not supposed to research on your cheating here? Oh, no, no, no, no, no, no. It's okay. I'm allowed to like look at things here.
AP News Radio
Suggs, Magic hand Warriors fourth straight loss, 130-129
"The magic storm back from a 16 point second half deficit to hand the warriors their fourth straight loss one 31 29 Jalen suggs scored 9 of his 26 points in the final two minutes allowing Orlando to secure just its second win in 9 games Whether we were out whether we were down you know we stayed the course you know we trust the game plan And it was a great team win and everybody contributed Everybody played great minutes Rookie Paulo Bon Caro had another strong game delivering 12 points in the last half of the third quarter He finished with 22 points and 8 rebounds as the magic dropped the defending champs to zero one 5 on the road this season Stephen Curry had 39 points and 9 assists for the warriors I'm Dave ferry
The Dan Bongino Show
Biden Asks Whether Deceased Congresswoman Is at White House Event
"But one of the people who was involved in this food insecurity program was a representative Jackie Well so Biden's given a speech and he wants to give a shout out to Jackie walski so he wants to make sure she stands up so she can get acknowledged So he's looking around I want you to listen to what happens here He's like hey where's Jackie Check this out There's so many of you know so much about this as well and you're committed And I want to thank all of you here for including bipartisan elect officials like representative government senator Braun senator Booker representative Jackie are you here Where's Jackie I didn't think she was going to be here Folks I saw you just send me Jim Jim just texted me during the show He did it again He just did it again He just did it again But Greg price I'll put this out there Biden won this way from the podium again as the fema administration Look at the oh my gosh My gosh this is going on This is going on the podcast tomorrow Folks I'm sorry to do this to you There's no audio to that right Jim there's nothing for us to play for the radio audience Thank you Mister president Folks if you go to my Twitter I'm at D Bon Gino on Twitter You can watch what Jim just put up there He walks in the wrong direction the fema administrators go into grab them like sir the events not over this way Now getting back to the end of it Thank you for sending me This guy does not know what he's doing Jackie wolsky is dead She died in August and a car accident You got the commander in chief It was a major story Where's Jackie She's dead
AP News Radio
Jury gets R. Kelly's child pornography and trial-fixing case
"Jurors in Chicago are deciding 13 counts against singer R. Kelly that includes sexual misconduct and obstruction of justice I'm Archie Sara letta with the latest In closing arguments R. Kelly attorney Jennifer Bon Jean says the case against her client is based on the testimony of perjurers and blackmailers giving what she calls the government's version of the truth Banjin says their testimony is like cockroaches and the government's case like a bowl of soup Prosecutor Janice appen tank says as Kelly's fame grew his associates did anything he wanted and Kelly wanted sex with young girls Kelly and two co defendants are accused of child pornography and rigging his 2008 state trial
AP News Radio
Herrera's 8th inning sac fly helps Cardinals beat Cubs 5-3
"The cardinal scored two times in the 8th they need to step a three three tie and they down the cubs 5 to three at Busch stadium The teams have split the first two games of a three game series a Bon Herrera's first major league RBI comes on a sacrifice fly and gives St. Louis the lead That's one thing that I won't forget and my first RBI is help the team win and I think I can forget Britain Darwin contributes two runs batted in for the red birds Chicago center Fielder Raphael Ortega's two run home run had tied the game in the top of the 8th Ryan helsley pitches one and two third innings of shutout relief to pick up the win I'm Mike Reeves
AP News Radio
Magic take Banchero 1st, Holmgren, Smith follow in NBA draft
"Paolo banchero was the first player taken in Thursday's NBA draft The 6 ten forward was chosen by the magic after leading duke to the final four as a freshman This is one of the best moments of my life I'm super excited And I couldn't be happier you know to be a member or no magic Bon Carroll averaged 17.2 points 7.8 rebounds and 3.2 assists for the blue Devils Going second overall to the thunder was Gonzaga's chat holmgren a 7 footer who averaged 14 points and ten rebounds in his only season of college ball The rockets picked up auburn forward jabari Smith at number three The kings used the fourth selection to grab Iowa forward Keegan Murray and the pistons took guard Jayden ivy of Purdue with the 5th pick I'm Dave
AP News Radio
Magic go with Duke's Banchero as No. 1 pick in NBA draft
"Paolo banchero was the first player taken in Thursday's NBA draft The 6 ten forward was chosen by the magic after leading duke to the final four as a freshman Bon Carroll averaged 17.2 points 7.8 rebounds and 3.2 assists for the blue Devils Going second overall to the thunder was Gonzaga's chat holmgren a 7 footer who averaged 14 points and ten rebounds in his only season of college ball The rockets picked up auburn forward jabari Smith at number three The kings used the fourth selection to grab Iowa forward Keegan Murray and the pistons took guard Jayden ivy of Purdue with the 5th pick I'm Dave
The Dan Bongino Show
Dan Bongino Will Not Speculate About Uvalde Police Response Timeline
"It's on my mind because I saw the Chiron there's a lot of questions about the police response Now I'm not going to contribute to Monday morning quarterbacking until we have all the data and the facts I have a Bon Gino rule and I mean it Until we know what happened it is grotesquely irresponsible for me A guy who did not put his ass on the line to walk in there to criticize what others did Everybody needs to understand that But you know I was a law enforcement officer myself and my actions when I was there were open to scrutiny as well The only reason I talk about it is because it is in the news There was apparently a bit of a delayed response Now what happened I don't have all that data yet And again it would be grossly irresponsible For me someone whose butt was in a seat while this was going on To criticize people without the facts I will tell you though that in my experience with discussing this with school security professionals including my friend Jeff from yesterday who do this for a living That the reason a lot of it is being scrutinized and we'll get some answers later on Is because post Columbine there was a new guiding ethos on how to respond to these school shooting incidents The days of old before Columbine the thought was established a perimeter secure the perimeter negotiate Again I'm oversimplifying but it's accurate You talk to people who are in S.W.A.T. hostage rescue They'll tell you that Establish a perimeter secure perimeter and no one goes in or out negotiate guy comes out hands up it's diffused right Well after Columbine where they figured out that these people had no intention these two killers at all of coming out they were just going to kill everyone they could The whole model on how to respond to active shooter incidents changed It was you go you get in there forget the perimeter and you neutralize that target as soon as possible
The Dan Bongino Show
Go Download & Distribute 'Averting Targeted School Violence' Report
"The blue House in Korea Did you ever notice when he goes in a hotel They drive on the ground and everything's tended now Why do you think that is Why is it tenant Why after hinckley shot Reagan Why did we tent our arrivals on departures Because ladies and gentlemen it's damn hard to shoot when you can't see And the Secret Service had a problem to fix Not a vote to get So they did the same thing and they looked at a bunch of school shootings Now I can't encourage you and strong enough terms to go and download this report It's short some very long printed and handed out to every member of your school if they don't already have it It's called averting targeted school violence a U.S. Secret Service analysis of plots against schools I can almost guarantee you many people in your school haven't read it If you want the link to it get ready write this down I'll say it twice It's in my newsletter today It's on my website and it's in the podcast show notes If you want to subscribe to the newsletter it's not cost any money I don't really care if you want to or not whatever It's at bongino dot com Slash newsletter But if you just go to my website Bon Gino dot com and you click on today's podcast episode where I address this exact stuff the link is right there
The Dan Bongino Show
Michael Anton Reacts to Durham Allegations of Spying on Trump
"What's going on with this dorm investigation You know it's really bizarre It appears that again something Trump et cetera early on is turned out to be right His campaign was effectively spied on We actually had the name of one of the spies early on Now we have some of the technicalities of how they're alleged to have done it and I put out a thing on Bon Gino report and then my team put it out on social media and you think the left this would be like oh my gosh this is a really huge scandal Spying on a president a campaign sounds really bad but the response Michael the left has been rage Accusing me of taking anabolic substances accusing me of being delusional and crazy What's going on here I thought these were the civil libertarians and such Well they haven't been civil libertarians for a long time unfortunately It wasn't that long ago when many of these authorities and laws were either created or expanded in the wake of 9 11 that it was a coalition of the libertarian right and the civil libertarian left that opposed these things They didn't stop them They're looking more and more vindicated now And yet the left has gone away They're not really interested in being part of that fight It seems to me anymore They're just interested in scoring points If it looks like Durham is going to bring serious cases against people who really did something wrong It's just going to double triple and quadruple down and either deny that anything bad happened or say but it was all justified because there was foreign spying And all the stuff that's been debunked They've invested too much in this narrative to give up on
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"A 100%. They're coming out of oil, and then we can switch our gears to the sauce. So talk to us about this sauce. We know there's honey and Teresa, what else is going on in there. So the sauce is a really simple combination of a lot of butter. And a little bit of honey, I was inspired by the Korean honey chicken that has gochujang and honey. So it's like butter, honey, harissa, and a little bit of lemon juice to balance out, have that little bit of Tang. And then salt to taste. So very simple, but you get that highly glossy saucy glaze on the outside of the chicken. Cool, all right, well let's get into it. So I've melted the butter and the honey in a small saucepan and just made sure that the honey is dissolved and that the butter is fully melted and then I'm going to whisk it into my and lemon juice mixture. So I'm just whisking everything together until it starts to emulsify. And it's like this beautiful shade of red from the harissa, which is just absolutely stunning. I feel like you bring this out to any party and it's gonna get people's attention. It gets pretty thick because the butter starts to cool down a little bit once it hits that cold harissa and everything emulsifies. So like I want to be able to run my whisk through it and see the marks that the whisk has made. And I know then that it's going to cling on to that fried chicken. And are we tossing or is that kind of like too tricky with all these pieces? And I'm not like a masterful tosser. I use a spatula and just kind of get in there and really get the chicken. Into the glaze. I think that if I did try to toss this in the air, what would happen is I would toss it too high and then my ceiling would have harissa honey glaze on it. So you just want to keep tossing until every single nook and cranny in those fried chicken pieces is coated in the sauce. So I think we've gotten there. I think every nook has been fully coated here. That feels crispy. All right, I'm going in. I'm not mad at that. That was very delicious. So at first I get that heat from the harissa that I used. I went for a kind of a medium spicy harissa. So I get that heat up front, the crunch, and then what you're left with is that little bit of preserved lemon and lemon zest that's in the marinade. And so in a weird way, cleanses your palate, that little bit of citrus, and then you're ready for another popcorn chicken. Well, that was pretty much the best sales pitch I could imagine to eat popcorn chicken in the new year. Asha, thank you so much for hopping on the show today. Thank you for cooking with us. I am so excited and honored to have the world see your recipe, make your recipe on Bon Appetit..
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"Know how they have those calming sounds. There should be like a meditation app of fries. Just the calming sounds of frying. Oh my God, I love that. It's so good. Yeah, instead of ocean sounds, it will be food sounds for food people. And so what are you looking for as far as doneness? I think the great thing about chicken thighs is that I'm not worried that I'm gonna overcook the chicken. I think I'm looking for a really nice golden crispy exterior and then of course the chicken to be fully cooked through, but because of the pieces are small. They're about half the size of a boneless chicken wing. All right, we're getting to a pretty nice golden color. So I think we're about a minute from pulling the first batch out. And if you're unsure of if the chicken is cooked, you can always pull a piece out and cut it in half. And make sure that it's done in the middle. You can sacrifice one piece of chicken and then hopefully it's done and you can have a little cooked snack. Cook snack. Essential. Yes. I mean, that's the best part about being the one who's cooking is you get to have your little cook snacks. I'm gonna pull the first batch out. I have a baking rack on top of a baking sheet and I'm going to use that to drain because I'm trying to cut down on my paper towel usage and I've found that it's just an easy way to drain fried foods. Yeah, it doesn't have to absorb into anything. It just has to drop off. Exactly. And you look like you don't have to space them out very much. No, no. You don't have to space them out too much. And they're not going to get soggy. Which is great. But the good thing about this popcorn chicken is that it's really, really good when you eat it out of the fridge the next day. Because when I was testing this, the first test, I was by myself. So I just lived off of popcorn chicken out of the fridge for a few days. I mean cold fried chicken is honestly to me, I love it just as much as hot. It's like no different if not better. I think that that's like a mark of a good fried chicken is that it is equally if not better cold the next day. A 100%. They're coming out of oil, and then we can switch our gears to the sauce. So talk.
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"I've had the oil on low, so I'm just gonna like see where it's at temp wise. And just get that. Hot. But I can dredge the chicken while that's happening. I've never been able to master one hand is for the dry dredge and one hand is your wet hand. I've never been able to master that. No, I mean, both hands just get disgusting. Yeah, so I just kind of embrace both hands are gonna get gloppy and just go with it. So you're currently breading the chicken. What's your wet and what's your dry combo here? So the marinade slash batter is buttermilk and lemon zest chopped preserved lemons, garlic, and corn starch and an egg. And the chicken gets cut up into popcorn chicken sized pieces and I like using chicken thighs because it just keeps it juicier when it's fried, but you could certainly use chicken breast if that was your preference. And then that gets put in the fridge for four hours to overnight. And then the mixture that it's then dredged in is rice flour and corn starch. So I think that the combination of the corn starch in the marinade and batter and then the corn starch and the rice flour helps get that really crispy exterior. I'm gonna just double check the temp of the oil. I like it to be like three 50. Three 75 because the heat will drop once I start frying. All right, so you're taking the pieces of breaded chicken and just and I'm just gently dropping them into the oil. And dropping them away from me, so I'm not gonna splatter any hot oil on myself. And how much of the bachelor are you doing at once? I usually do them in three batches just so that it's not overcrowded and then it starts boiling in oil instead of frying. And the best part about these is that they're truly delicious at room temperature, so it's not a big deal that that first batch that you fry isn't piping hot when you sauce it. Such a good sound. You know how they have those calming sounds. There should be like a meditation app of fries. Just the calming sounds of frying. Oh.
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"And then we are going to get into you cooking that popcorn chicken live on mic. I can't really imagine a better recipe to cook live on mic. Do you feel good about it? I mean, I think so and then the end point is that I have a bunch of popcorn chicken to eat. So I know that's what I'm jealous about. Yeah. It's really good. I have tested it three times and I'm excited to make it again. I feel like you know it's a good recipe when you're like, oh, I'm looking forward to the 5th time making this. It's nice and definitely kid friendly. If you use a milder harissa or one time when I was testing it, I made it for my friend and her two sons. And they ate it without the sauce and just dipped it in ketchup and ranch as kids do. And one of her sons said, this is so good that my soul is gone. Oh my God. That's a good thing, or a bad thing, but I think it's a good thing. My soul is gone. I have to kind of dark, but I like it. So we're gonna talk about that incredible popcorn chicken recipe that you developed, which is perfectly time to the Super Bowl or any other casual thing you wanna be doing this time of year. I'm not a Super Bowl watcher. Myself, I don't know if you are. I am not a Super Bowl watcher, but I go to Super Bowl parties and the food has to be good because there has to be a reason why I'm there. Other than watching a bunch of helmeted men run around and stop and start. So the food needs to be good. So I have strong opinions about what should be on a game day table. But not very strong opinions about the sport itself. Can I get some of those strong opinions? So I think they're definitely should be something fried, like these harissa honey popcorn chicken, fried and saucy, but also big believer in having a dip or multiple dip situation, that includes lots of vegetables because if I'm going to be grazing to just get me through and not fill me up and then something like cheesy, carby, maybe potatoey, potato skins, nachos, something of that nature. Yes, those are such good categories. Okay, so that's a Super Bowl menu. Let's talk about you. Tell us about yourself and how you got into cooking. So I've been cooking since I was four years old and I learned how to cook from watching PBS cooking shows instead of cartoons. So I was watching Julia Child and Jacques pepin, Martin Yan. And instead of cartoons on Saturday morning, and then I started writing my own little cookbook when I was a kid and could write, but the recipes were like oh my gosh. Chicken mix up and banana shake yum. And then please stay still have those. I still have them and when I'm feeling super down, I still make chicken mix up. It's like very hilariously simple combination of egg noodles. Sour cream, butter and shredded rotisserie chicken and salt and pepper. I mean, I would eat that. And then fast forward you're pitching recipes to BA, amazing. So I'm curious. How often do you pitch? Because you mentioned in a different conversation that when you do pitch, it's usually like ten recipes at a time. I pitched about four times a year, one per season for digital. So you're pitching ten recipes four times a year like kind of every season. Yeah. That's a lot. I've worked with food editors now for 5 years, and this part is always just still a mystery to me. I know how to come up with a story pitch, but coming up with recipe pitches feels like an entirely different process. What is it like for you when you're coming up with ten recipe ideas? What do you think about? I start by writing out things that I am enjoying eating in that moment, combinations that sound good to me and so sometimes it's like, oh well, I've really been enjoying harissa and I love that harissa and preserved lemons are in so many recipes together. How can I do something fun with that? So was that flavor combo, your inspiration for coming up with this recipe? I mean, the main inspiration is that I love eating boneless chicken wings and popcorn chicken. And I wanted to test out a recipe where you have a perfect popcorn chicken that could sit on a game day table and still be audibly crunchy, like hours later because football games are really long. And that was like, that's such a good challenge. And definitely went through several iterations of working through what would get me there and so I knew that I wanted that aspect of popcorn chicken and then I just love harissa. It's been something that I've sold when I was a grocery buyer and tasted many throughout the years and it's just one of my favorite things to put on chicken wings. And we're actually gonna walk through you cooking the recipe live on mic, right? Yes. So I have the chicken marinated, and we're gonna dredge it and fry it and sauce it. Cool. All right. Let's get cooking. I'm so upset. I'm not there right now..
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"That's kind of cool because it's like very visually appealing and it's a new take on a whole fish which we've done a lot like roasted and grilled. But it's also kind of cool because it feels like a thing people don't necessarily want to make at home, so it's cool to see like, oh, a restaurant's doing this cool thing. I feel like everyone's mouth was really watering in that meeting. The chat on the zoom was just going off in support of all of these ideas. So the pitch meeting lasted about an hour, and I should mention that our residue are creative director, was also there so she could hear everyone's ideas and then weigh in and start to think about the issue from a design POV. Along with Chris, our editor in chief Don Davis, our executive editor, Sonia Chopra, and arch, they will all be involved in narrowing down the pitches and setting the final lineup. And here's Chris with more on those next steps. So a smaller group of editors will meet very often. Dawn Sonja, myself, various heads of departments, and we go through the ideas, which by that point will have been compiled in one master document and can be viewed at a glance. And I think a lot of it comes down to people having an emotional reaction to the content being presented. Sometimes people will be swayed by a critical mass of the staff all seeming to support an idea. We had wanted to do a hot pot story for years and at least in a minute had pitched it several times before it ultimately got greenlit for this April issue. There were a lot of staffers who were all in full throated support of seeing that recipe story take shape. So obviously you want to take that into account, speaking personally, I think it's seeing the idea has been thought out. It's one thing to walk into a pitch meeting and just sort of say, oh, beans are cool. Remember when beans suddenly got cool? Right, there's gotta be more to it than that. I feel like within food media, and even within BA, we can get really hyped on these certain ingredients and techniques. I can think of more than a few off the top of my head, but at a certain point, we need to rein it in and find another way to cook salmon. That's not slow roasted with citrus, just to name one example. It's so hard to know when you've kind of jumped the shark with an ingredient. Roughly speaking, I think part of it has to do with visuals. Food media is a very visually driven kind of thing. And there's a certain point at which you have to ask yourself, have I literally seen chickpeas too many times this year? Or a perfectly burnished skin side up lovely crispy bone and skin on chicken thigh. How many times can we show that kind of thing in a given year without people feeling like, oh, you've kind of taken it a step far. You know, there was a moment where we were putting chickpeas and literally everything because if you're cooking a little bit more plant based and you want a solution that can literally do anything in any dish become crispy, become almost a garnish, act as like a meat substitute, a chickpea kind of does it all and they're really good from the can. So did you like put a blanket ban on chickpeas? Like is there a sign in the test kitchen with a can of chickpeas and like a red line across it? A reports of chickpeas death are greatly exaggerated. I think you just have to be careful like how often you play that card. And I think you have to recognize too that part of it sometimes is just allowing yourself to see that as people's pantries expand their knowledge expands. I would like to think that in a certain sense, our readers are growing with us. Yeah, I totally agree. So just to close the loop on the Jean July issue at the smaller meeting with Johnson, Hillary and Chris. They decided to go with Sarah japs overarching concept for the well, which is it's not summer until. And every recipe will answer that question or answer that prompt from a different developer's point of view. Now at the time of this recording, they hadn't yet decided whether they were going to source those recipes from freelance developers or just use the 6 full-time food editors at BA. There's a lot to come, but they did decide to go with one of the two dish decoded pitches that you heard earlier. And you'll have to wait and pick up a June July issue to find out which one. So I'm really excited about it. I think our readers always seem to appreciate these issues that are super straightforward, all about the recipes, tons of cooking inspiration. But Chris, I'm curious when you see this issue out in the world in like four months. How will you kind of judge its success? I think it's just really hard to know what success is. I mean, sure, you want people to cook your recipes. But I feel like the Internet is kind of littered with examples of things that people kind of want to look at. But aren't necessarily going to cook. And I think success for me is giving people recipes that they actually want to cook that become part of their weeknight repertoire or become their go to kind of entertaining main that they feel really comfortable serving to friends. That is what success is to me, but sometimes that is something that accrues over time. You are winning people over an individual at a time recipe at a time. And I think in the era of there being such clear metrics around digital success, I think it's easy to kind of lose sight of that broader mission, which is just keep people excited to cook. Yeah, I think that's a great marker, especially in a world where the Internet exists and there's just so many data points and metrics to kind of lead us one way or the other. There really is this more human side to knowing if something is working, I think, for me, just giving people inspiration and confidence to cook in their own kitchen has always been something that has appealed to me and given me a sense of purpose when coming up with an editing stories for the magazine and it's been such a pleasure working on that with you in all of the ways that we've done it over the years. Thank you for hopping on the show and.
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"Hi everyone, I'm Amanda Shapiro, welcome back to food people. And we're doing something a little different this week. I'm really excited about it. I think you're going to like it. For this episode, we're going to go behind the scenes, and we're going to see how a BA print issue goes from completely blank slate to a full lineup of stories and recipes. All through the magic of meetings. A lot of meetings, but fun meetings. And we're going to actually sit in on one of those meetings. At the time of this recording, the BA staff was at the early stages of mapping out the June July issue. And this is one of those combined issues. We do a couple of them each year. We cover two months in one. So June and July for this one. And the meeting we're going to listen in on is called the all staff pitch meeting. It happens very early on. It's when everyone on staff gets the chance to kind of sell the decision makers on their idea. And then for the second part of this episode, we're going to talk about a recipe that actually did get greenlit for our digital platform, boniface dot com. We're going to bring in recipe developer Asha loopy to talk about her most delicious popcorn chicken recipe. And not only talk about it, but hear it. She's actually going to cook it live on the show. It's perfectly time for the Super Bowl. Just going to say, but first, let's talk to test kitchen director Chris Morocco. He's going to be kind of like our spirit guide on this journey. So Chris, before we hop into the all staff pitch meeting, set the stage for us. What is going through your head right now about this summer issue, what concepts are kind of on the table? So even before we go into this sort of larger group brainstorm, my team had an internal brainstorm last week. And I just wanted to kind of encourage them to just start to think through what does this kind of June in July well, what could it look like? What did we do last year? And what do we want to do differently or not this year? And this well is all about simple summer cooking and just wall to wall recipes, cookbook style. But the question is, how do you impose an additional editorial set of hoops to that content? Do you bring any kind of higher level organizational principle to bear? Yeah, I think that's really a great point. So Chris, it's a cookbook style magazine issue. Say more about what that means. What kind of exactly is the theme for this issue? That's a lot of what my team discussed the other day. We talked about, do you organize the recipes by time of day? Almost as though there's a timestamp from morning. Let's say a little bit more involved kind of like summary breakfasts if that's even a thing. I don't know. Is that a thing? I don't know. We'd have to figure out if that's even a thing, right? And timestamp recipes that take you through the day all the way through to the last fun snacky, Swedish dessert. Or do you organize it by groups of recipes around different scenarios, you know? Like the beach side hang or the weekday breakfast or any kind of other way of lumping some of the recipes together and getting at some of the different scenarios you might find yourself in summer. Okay, so before we get into all of these kinds of theoretical questions and ins and outs, I want to zoom way back and just talk about the process as you and I have seen it and been a part of it from the beginning. So how far in advance are we even having the conversation about a future issue? For print content, we're usually talking at least 6 months in advance. And we're like kind of perfectly out of season, you know? You're basically opposite of where your mind is editorially. It's January right now, but we're talking about June. Yes. Yes, we are. And we start talking about Thanksgiving in June when the June issue is out. And that's why it's such a luxury to be able to work a full year in advance to be able to actually create content in the summer that will run the following summer. But for many reasons, it's very hard to do that. Yeah. And I feel like we need to talk about why that is because it just sounds so ridiculous. I mean, a long form reported piece, you know, who knows how many moving parts went into it. It's not crazy to think, oh, this is going to be running in 6 months, but I'm turning it into my editor today. But when you work in food, to do the same thing means that when you're developing recipe content in January and you're working with January produce to produce recipes that are ostensibly summer recipes that capture the vibe and the feeling of summer. It's a tough place to be, you know? I forget which story it was, but it just felt crucial that we get the shot with snow on the ground. But we're having this conversation in July. So do we have to shoot it in December and then wait a full year or is there some way to get to fly somewhere where there's snow in July to get the shot? Yep, suddenly Gourmet's budgets make sense in that light. So I know back in the day before we all were remote, we would have these pitch meetings in person. And there's so much lore around magazine pitch meetings and how they can be so intimidating for new people and that feels a little bit different now. Yeah, I feel like it used to be this sink or swim open mic night, talk for as long as the audience is paying attention. Kind of thing to people who are new to the world of magazines and media brands. This is like still intimidating. But to me, it's as friendly as it's ever been. Everybody gets a turn, nobody's shouting at you. Yes, you and I actually co hosted a pitch camp earlier in the fall to help the newer folks, but really everyone to remind people that a pitch is not rambling for two minutes, you have to have a headline in mind who or what aware and you've already done some research. Maybe you've already made some phone calls, talk to a chef. I mean, I think the same thing applies with a recipe, right? You don't have to have the recipe fully developed with quantities and all of that. But you have to have something more than just an idea. So what do you expect to be able to come to you with when they pitch a recipe? I mean, the rough expectation is that you'll be able to deliver on whatever it is that you're proposing, right? And that you'll be able to create a cohesive group of recipes around whatever story you are proposing. And at the end of the day, it's about which point of view do we want. What is most important to us, you know? Yes, I totally agree, it's about how all these recipes kind of puzzle piece themselves together in the magazine. Okay, so the time has come, we are going to hop into this June July all staff pitch meeting. The staffers are coming prepared with their ideas for the issue and Chris we'll check back in right after. So you're first going to hear from interim deputy editor Hillary cadigan who is leading these meetings overseeing all things print. And Hillary sent out an email about a week or so in advance with some basic info about the issue, what kinds of pitches she's looking for. I sat in on this pitch meeting. I will let you know who's speaking. I won't be speaking myself. Also a quick note on terminology. You're going to hear people referring to the well or the feature well. The well is just the middle chunk of the magazine. It's usually where longer stories and longer groups of recipes live. And while the beginning and the ends of the magazine often use similar formats and columns, the well is where we really get to play around with special themes and layouts. Okay, so here's.
The Dan Bongino Show
Testing 123 Testing 123 Testing 123 Testing 123 Testing 123 Testing 12
"Join with preborn and the Dan bongino show and help rescue babies lives They need your help now more than ever For $140 you can sponsor 5 ultrasounds and help save 5 babies live While gifts are tax deductible To donate to Al pound to 50 and say keyword baby That's pound two 50 baby or donate securely at preborn dot com that's pre born dot com Preborn dot com is a 501c3 organization From the NYPD to the Secret Service to behind the microphone taking the bite to the radical left and the putrid swamp you're listening to the Dan bongino show Here he is then Bon Gino
The Dan Bongino Show
Leukemia & Lymphoma Society Rep. on the Lack of Treatments for Kids
"The research the research into leukemia and lymphoma Now you know obviously it's very dependent on the stage They intercept this at but the research is arguably the most important point I mean we've had tremendous breakthroughs In immunotherapy and even in radiation technology which used to be done far differently But these are still treatments We're talking to art yelling from the leukemia and lymphoma society By the way if you'd like to donate Bon Gino dot com slash LLS but some of the stuff we're using to treat is some of the same treatments we've been using for decades now Yeah and thankfully it's starting to evolve but there is some stuff that is still out there and these a lot of what we're using is just for adults Most recently the LS has helped is launching a multiyear initiative which we're calling our children's initiative because it's set to raise a $100 million for more dedicated research just for children because a lot of the treatments out there are just for adults and it's not targeted for our kids which are having more harsher effects from all of these
Bon Appetit Foodcast
"bon" Discussed on Bon Appetit Foodcast
"Associate food editor Kendra vacuum and heavy McKinnon, a food writer, BA recipe contributor and cookbook author. If you've been listening to the show for a while, you've heard them before. So I'm going to welcome them back here today. Thank you both for coming on the show. Hey, hi, Amanda hi Kendra. Hi hedy. I'm so excited to have you both back, Eddie. I know you were on back in the fall. We talked about meal prep, which was such a fun episode. One of that episode. Yeah, it was a real crowd and staff favorite. We all turned out to be anti meal preppers, didn't we? Sort of. I ended up being really useful too. Yes. Now here we are though, I want to hear about what you both think about secret weapon ingredients. Is this a real thing? Is this a real helpful tool to have in a kitchen? Oh, absolutely. I think that term can mean so many different things, whether it's a go to condiment or a pantry staple that can turn anything into a meal. I think those items, especially in the doldrums of winter when everything is terrible. And there's no fresh producer interesting anything. Those ingredients are definitely the backbone of my cooking and what keeps me going. I see tomatoes in the future. I see spring vegetables on the horizon and I just have to get there and these are the ingredients that sort of help me bridge that gap. Yeah, how about you hetty? What makes an ingredient as to grow weapon for you? Flavor always. I mean, I think that my entire pantry is really full of secret weapons. So to ask me to choose just one is, you know, particularly because I'm vegetarian. So the meals that I cook are vegetable based and I just think when you're thinking about vegetables, flavor is and like flavor bombs, little things that you can add to amplify or the natural flavors and vegetables is just the natural thing to do. So it means flavor and for me it also means umami, which is the thing that I'm always chasing in my food. I feel like that word is so overused. We just use it to mean flavor most of the time, but what does umami really mean? Petty? Well, it actually just means deliciousness. So when I was growing up, my mom had this term have you ever seen joy luck club like she loves the compliment? So when my mom asked us home homey, which means does it taste good? Is it tasty? So for me, when I'm cooking or when I'm creating any male, it could be a sandwich or dinner for my family. That tastiness is what I'm chasing and often it is umami that makes that dish extra special. I totally agree and we'll talk about some of what specific ingredients are powerful for lending that umami quality. I think for me, a secret open ingredient has to be really shelf stable. It has to be something I can buy and shoved to the back of my pantry. Okay, so let's talk about what some of these ingredients are for us. Who wants to go first? I can go first. I mean, I had a really hard time choosing just one. But I went with kimchi because I've always loved kimchi, but it really came to fruition during the pandemic. When we first got locked down, I went crazy and bought four jars of kimchi, which you'd think would last your lifetime, but I was trying to think of things that I could add to vegetables to add instant flavor. And kimchi just was one of those ingredients that last forever in the fridge. Well, forever. Yeah, man it can over ferment and get a little too funky, but generally it's just so good with whatever vegetables. And I found myself using it in such unusual ways because of our circumstances at the time. I just see it as this limitless ingredient that can be used beyond what its original use would have been or the way it was originally eaten, particularly in recipe development. Yeah, so let's go back to basics a little bit. Talk about really what kimchi is and how it's made. Yeah, so kimchi is a fermented food from Korea. It's usually made of Napa cabbage. That's the most popular type of kimchi, but there's also many different varieties using radish. I've got a huge jar of radish kimchi in my fridge at the moment. And it's fermented in gochugaru, Korean chili flakes. And salt. So it has that in built flavor in there. Of course, fermented foods have those additional layers of flavor. So the hard work's already been done for you. And it's complexity, right? It brings real complexity to a weeknight dishes. Are there any store bought varieties that you look for? So I usually only use store bought kimchi. I have made it before in the past. And I do make this fresh version of kimchi, which I learned at a Korean cooking class years ago. But on the main, I will use store bought kimchi and I buy it from my local market in Brooklyn. Kimchi cooks it's called. And hate the lady that makes it just opened a store in bay ridge in Brooklyn. And she also sells at the park slope markets and greenpoint markets. And that's my favorite and she does a vegan version. So I always buy a vegan kimchi. There's usually fish sauce in traditional kimchi. That's right. So that's what makes it not vegan. That's right. And it's such a good tip, the farmers market is a great place to buy kimchi. People might not think of that because it's obviously not a fresh produce, but it's a fermented product, a lot of local farmers make it now. But that's not to say that you can't also find it in your grocery store, usually find it with the sauerkraut in the general fermented exactly. Totally. Near the pickles. Yeah. When my partner and I went to the Santa Fe farmer's market and got this really awesome jar of daikon radish and hatch chili kimchi. It was so awesome because kind of wherever you go, you're gonna find a local twist on kimchi which I thought was really cool. We could not leave without it. I was like, we're buying this kimchi right now. I rely on kimchi a lot when I have out of produce. I need to have some vegetable in my meal of rice and meatballs. They're like whatever else I'm eating, and it's just like, use it as an ingredient in other dishes. Talk about that more. I mean, I use it in lots of different applications and not always Asian mills, but for example, there is this recipe that I did for myself during COVID lockdown that I then subsequently shared with Bon Appetit a few months later. And it's a kimchi and butternut squash, Mac and cheese. And I do believe it went pretty viral that recipe, and it's just it's just an incredible amount of flavor. I mean, cheese gives you a flavor, but it's kind of one notice, you know. But when you add in that kimchi, it just adds that spice that funkiness that tanginess. So that recipe is probably the way that we eat Mac and cheese mostly. In our House. Once you add that to your Mac and cheese, Mac and cheese just doesn't taste good without. Exactly. Absolutely agree. And that recipe is on Bon Appetit dot com. It's from November 2020. So a ways back, but it's the one pot kimchi and squash Mac and cheese, and we'll be sure to link to it in the show notes. It's amazing how good it tastes with cheese because it's not traditionally often paired with cheese. I feel like kimchi grilled cheese sandwiches are awesome. Any time you pair those two things together, it's just magic. Yes. Our kimchi udon doesn't have cheese but has a ton of butter. It just really does well with dairy. What else hoodie? I mean, every family has their repertoire recipes right. So one of our repertoire recipes is just a kimchi stew, tofu stew, very much.
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"bon" Discussed on Bon Appetit Foodcast
"I would stop ruining a video. The things we do for recipes. Yeah, it's the job. Somebody's got to do it. Tell me more about the flavoring. So this one has peppermint extract, what other flavorings could go well in this kind of recipe. Any extract that you wanted to add in the ingredient stage, you could. So if you wanted to do like lemon extract or vanilla extract or almond, that would be a great place to put it. But even at the end, once it's completely firm, you can kind of cold stone style mix in whatever you would like. Gold stuff. You could do chocolate chips. You could do sprinkles, we definitely did all sorts of things, but you could put a drop or two of food coloring in your ice cream to begin with. We would make vanilla ice cream, but it would be blue or green or whatever. It was just so weird. Yeah, kids are obsessed with that. Yeah. Let's talk about something more savory. So you have a kind of a mad lib style party mix in this section, which is just super fun to look at and think about. It's got these different categories and you add them all together and you end up with a party mix. Yeah, so this was just basically imagining my ideal mix of crunchy fun snack foods that I would want all together in a bucket for a party to eat while watching a movie, whatever. Okay, so what's your three cups bag snack? What's your pick? I would pick pizza flavor, flavor blasted goldfish. Pizza flavored flavor blasted goldfish. Yes, I love pizza flavor flavor plaster gold. But truly, they're so good. Do they taste like pizza? No, do they taste like tomato cheesy oregano? Yes. And that is great. So we've got pizza flavor flavored plastic goldfish. And then what's your serial moment? Okay, my cereal moment is wheat checks. Because I love the dark, dark brown chicks. They're like a little nutty, a little hardy, a little less fluffy, which I think they're rice check is just kind of fly away in the wind. And then what is your one cup nut item? Okay, toasted cashew, which I like for the creamy nuttiness, but also size. Okay, and then something sweet, one cup. This is tough. M and M's is the easy one, but I might put gummy bears, honestly. Oh my God. I'm sorry. It's my MacBook psychotic. I'm like horrified right now. Yeah, flavor blasted pizza goldfish and gummy bears together in a bowl. This is chaos. Tell me it's bad. Tell me. My record, my type a brain can't handle this, but I support you. Thank you so much. I also just want to say like this is definitely a snack mix one O one and if you have a kid who's a little bit older, ready to use the stove ready to do a little bit more advanced snack mixing. I would say we have some really great party mixes on our site. My favorite is this miso snack mix that involves honey, melted butter, miso, kind of a lot of the same dry ingredients here, but you kind of mix it all together in a goop spread it out on a baking sheet and pop it in the oven and that's just gonna take your party mix to a whole new level if you're not already doing that. Kendra, do you have a favorite two party mix you want to call out? Totally, yeah, it's literally called the BA party max on the site. It's so good. You use Dijon mustard and mustard powder in which is your sauce plus paprika and black pepper. And it's just really savory, which I think is what you want, but obviously in that toasted buttery mix, which is lovely. Okay, last recipe we're going to talk about. So you developed a super basic sugar cookie recipe that's on Bon Appetit dot com and in the December issue, you have some great tips for how to decorate these cookies in ways that you might not already be thinking of. So a little bit beyond the normal icing and sprinkle situation. Totally. First of all, talk about the sugar cookie recipe and why it is kid friendly and then we'll get into some of the tips. Yeah. So the recipe itself uses a food processor, which I think is one step more simple than using a stand mixer, which has a lot of moving parts that can be freaky. The food processor does have a blade, but it's secured away from any edges. So as long as you have a parent that's going to set that up for you, you really just get to press the pulse. Button over and over, which is quite fun to me and I am an adult person, so I think it's fun. But it uses cold butter, which for me waiting for butter to soften before I could make cookies was always this interminable. It was a horrible weight. It takes literally decades when you're like 7. Totally. I would wanna make cookies and then my mom would say, great, we can make them tomorrow. Because she would have to leave the butter out on the counter all night. And you're like, are you kidding me? Right. It was horrible. So in this iteration, you can get straight to it because you use cold butter, like you would for pie crust and just splits that right in your food processor. And then the dough can kind of become whatever you want. Yes, I love that. Okay, so what is one of the tips that is in our December spread about how to kind of amp up that sugar cookie? Yeah, well, the few of them I really love, but the one that I like the most was one of our coworkers chala told me about this really awesome thing that they do where anything goes. Yes. Like anything can be a sprinkle and chola told me that they have used rainbow fruity pebbles, which think of that texture as cereal and also what that looks like if you cover a whole frosted cookie and then cover it with fruity pebbles. I think that's so fun, such a good idea. It sounds like a milk bar idea. A 100% was doing like cereal infused desserts. And this is sort of an homage to that. I want to talk about the stencil idea because I thought this was really inventive. What was that tip about? So this came to us from Christina che and I think it's really smart. If you use just a plain piece of paper, you can create really graphic bold designs on your cookies. It works best if you have a pretty basic cookie shape like circles or squares because the decoration is going to be what really pops. And you can do it as simple as putting your piece of paper diagonally across your cookie and then putting powdered sugar on one half of that. That way, when you remove the paper, you have this really sharp line for your cookies. Yeah, this tip is great for people who can not keep track of their cookie cutters. I'm one of them. If you lose them every year and then it's Christmas time and you want to create fun shapes, but really you just need to make circular cookies. You can just do a paper stencil instead. Exactly. Well, these are so great. I feel very much in the holiday spirit and like I need to go find some children to enjoy these recipes with, although I'm probably also just gonna make at least the snack mix and possibly even this bag ice cream on my own. It's really fun. Well, thank you so much for coming on Kendra. I hope you have a great holiday season and thank you so much. Yeah, thanks again for these great recipes. Of course, happy holidays to you. Thank you to Chris Morocco, Sarah jampel and Kendra vacuum for hopping on the last show of 2021 to properly wrap up the year with some great recipes to try and share. We'll link to all of them in the show notes, but also keep a lookout for the official VA top ten to see if any of your favorites made the cut. And pick up the December issue to find Kendra's recipes.
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"bon" Discussed on Bon Appetit Foodcast
"So holiday dinner is at my place this year. Everyone's so impressed with the meatballs of lingonberry spread the Ginger things. I may have forgotten to mention that I bought it all at Ikea. Even the plates. The exact year. So we are here. It is happening. Thanksgiving is a week away. I can not believe it. And you know how people who get married always say, we're just gonna have a simple wedding and you're like, oh yeah, totally, but you're rolling your eyes because no wedding has ever been simple in the history of weddings, no matter how hard people try. Well, that's kind of how I think about Thanksgiving. So every year in my family, we act like we're just going to relax about it and not cook all the things. And every here, we end up cooking all the things because at the last minute my mom decides to make the super labor intensive creamed onions or I decide to attempt the show stopping pie, even though I bake once a year or the Turkey is taking too long and we can't get the potatoes in the oven, you get the picture. So in this month's issue, a Bon Appetit are Thanksgiving issue. There is a story called Thanksgiving simplified. And obviously I am very intrigued by this to join us to talk about that story and the recipes in it. And just Thanksgiving in general, our test kitchen director Chris Morocco and associate food editor Kendra vacuum. Thank you both for joining us. Thank you. It's great to be here. What an apt also description of Thanksgiving as I am as of this recording 6 days away from my own wedding. I know. You're right. Thanksgiving and nuptials always go away from you no matter how hard you try to rain them in. By the time people are listening to this, you will have been married. Yeah. Well, it'll be over. Crazy. Does that feel for relieving? It really does. Okay, so first of all, I want to know what both of your plans are for Thanksgiving this year. Have you made them yet? Probably my parents will come to New York ever since my sister moved to New York City and serendipitously one block away from me. They really have no choice, but to come to us. What about you Chris? What do you usually do for Thanksgiving? Well, we used to have this massive family gathering at my aunt and uncle's place in Connecticut of like 25 people. But now everything's gotten sort of broken up. The traditions have changed. Maybe for the better. If my mom can't travel, she'll probably join us. I don't know. These days, you got to keep things a bit fluid. But I just have to say, I have actually executed simple Thanksgiving. And I honestly also executed a very simple wedding. Okay, flex. Well, let's get into it then. To start off, let's talk about what makes Thanksgiving so complicated in the first place. The answer is you have one oven. You have the one vessel that's supposed to cook all the things. That's the first thing I forget is, oh, I want all of these dishes and they all have to be hot at the same time. And every single one of them needs 45 minutes in the oven at a different temperature. And it's like, okay, this is literally impossible. And it will never work. Yeah, so many dreams so few cooking surfaces. You can't totally. I feel like we all lose our minds with Thanksgiving a little bit. Because Thanksgiving and the way that we cook on Thanksgiving represents a very clean break with how we tend to cook the 364 other days of the year. We don't make stuffing ever. Right? Any other time of year for yourself, Chris? Stop. And I want to see you on my Tuesday night stuffing recipe. No, I want your show stopping pie. I want to see this show stopping pie Amanda. It's on my Instagram from last year. Tahini pumpkin pie. And I have to say, it actually did come out quite well despite it being the one thing I baked. That sounds lovely. No, I hear you. I hear you. I don't make stuffing. So this package, it's not just a series of recipes to choose from. It's really a full Thanksgiving game plan. I mean, you can obviously choose to make any one of these on their own or part of a different menu. But really the whole thing comes together so that nothing is crowded on the stove or in the oven, no dish is being rushed at the last minute. And Kendra, since you wrote the recipes in this package, I'm gonna have you lead us through with commentary from Chris. Totally. Okay, let's talk about the recipes. The first recipe that jumps out at me and I'm sure we'll jump out a lot of people are called stuffing biscuits. Yes. I mean, what stroke of godly genius came down on you to arrive at this idea? Well, I definitely wanted a bread. It's a very easy place to outsource on your Thanksgiving menu. Please go with God and buy yourself a focaccia from the bakery, but I thought there's a moment for a bready bite that is like so valuable on the plate, flavor wise and also to soak up all the drippings, all the gravy, yes, your edible sponge,.
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"bon" Discussed on Bon Appetit Foodcast
"Of getting one at the bar. What is your preferred home method? Most of the time I'm having a martini at home in January specifically, I started doing a meal prep martini. Everyone else is doing dry January. I knew I didn't have that in me. You went the far other direction. It was dreary as barely leaving the house. So what I would do on Sunday after I chopped on my broccoli was make a quart of martinis and freeze them and I got recipe help from Carly Steiner who teaches cocktail classes called seco cocktails. She's amazing, basically, you just follow the ratios. So I take my little liquid measure, do a cup of gin, do a half cup of vermouth, or less, depending on the mood. And then fill the rest of the court container with water because you need the account for not shaking it with ice. And then two dashes of orange bitters. Fancy. Then I shake that up, put it in the freezer, and I also keep my cocktail glasses in the freezer because there are only two people in the mood to prioritize the room in the freezer for these type of things. 5 or 6 or the occasionally 6 30, I would pour this ice cold martini and it was heaven. And we have a recipe on Bon Appetit for a make ahead martini, where you can learn this important skill yourself. We'll say we also have a recipe for a make and drink now martini on VA if you are feeling impatient. It's a classic recipe with gin vermouth and lemon, and the kicker is, you have to rapidly stir the drink with ice 50 times before serving. It sounds like a lot, but it allows all of the alcohols and the ice to melt and marry and get to that perfect, very cold, very, very, very cold temperature before you hit it with the lemon peel. We will link to that recipe as well in the show notes. We need to hear a meals. Okay. We make a lot of martinis in this household. But I wouldn't say that it's the same every time. First things first, I go over to the liquor cabinet, Hutch with all of our glassware. I pick what kind of glass where we're going to use. And that's going to depend a lot on what the vibe is if they're like four people were making martinis for, then I might opt for the slightly sturdier parfait glasses, but they look fine. They're about to and some size, no. Yeah, exactly. I mean, because we just don't have parfait glasses in our culinary vernacular anymore. Those have just become martini glasses. So do you own actual martini glasses? I don't actually own a single real proper martini glass. Me neither. See, I really have a problem with those because sometimes I take the first sip, you know, it's a clear drink. So you don't always have a good sense of where the top is. And it falls down my chin. A little drip. Yeah. No, you look like a cat. I dumped three ounces of gin into a mixing glass and an ounce of vermouth. Three to one. Okay. Yeah, stir in like a big mixing flask. I like one olive, ideally, with a bowl of olives on the side for snacking. Oh. Okay, this is great. So let's take some of this home bar expertise and apply it to when you're ordering a drink out. And there's a whole glossary of terms. It took me a very long time to even start to understand it. And frankly, I still forget. So I'm gonna do a little quiz. You guys are gonna answer on all of the different ways that you could order a martini. And I will I have the cheat sheet, so I'll weigh in and say if you're right or wrong. Okay, I'm just gonna define the traditional martini and feel free to disagree, but the traditional martini as I understand it is gin and dry vermouth served cold with a green olive or lemon garnish. Now we get into the variations. Okay, wet. More of vermouth. I have never heard someone order a wet martini. Oh, I've ordered wet martini. So. Okay, let me just get this straight. What is only in relation to dry? It just means more of vermouth than a dry martini. Correct. Okay, dirty, olive juice. With all of Ryan. Right. Contains dashes of olive brine. Straight up or up. No ice. Yeah, no. Just up in a martini glass. Gibson. What I'm having tonight. Oh. With the pickled onion. Is it a pearl onion? Yeah, it's good. I love pickled onion. But they have to be pickled in the jar, not just like a fresh. Oh yes, yes, no gross. Yeah, gross. Right. Not just a slice. It's just a raw onion. All right, 50, 50 martini. Half gin half vermouth. Right. Which is what I'm drinking right now. One to one ratio of gin to dry vermouth, considered to be the original iteration of the cocktail by some. Perfect martini. Oh. Stumper. Oh, half driver move half sweet vermouth? Yes. Good morning. Nice. Okay, so technically a perfect martini is similar to a 50 50 martini in that the gin to vermouth ratio is still one to one. You with me? Okay, but a perfect martini contains two different kinds of vermouth. Half sweet and half dry. So the drink is actually 25% sweet vermouth, 25% dry vermouth and 50% booze. Oh, I did have one of those recently. It was very good. That sounds nice. Bad girls club. Okay, wait, I'm not done. Kangaroo martini. You put it in your pocket and go outside. It's replacing Jen with vodka.
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"bon" Discussed on Bon Appetit Foodcast
"Would go over and there was always a line and we would get some and we take some back to my mom and sister, but I would love having that little moment where my dad and I would split one of the tamales and we'd sit near the card or sometimes we go back to the car and eat it. And it was just a cool thing that we did. And they were like, oily and fatty unctuous and just delicious. I think, you know, they had some had beef, and some had pork and it was just one of those things where it was just so satisfying. Whenever I had a bite, I didn't even know it's so satisfying is, but I know that when I had a bite, I just was full on all levels. I really wanted to create a version of the tamales that I grew up eating. And I wanted to make a plant based. So I use jackfruit instead of pork or beef and this really delicious cilantro sauce that brightens them up. And they're just great. And I want to give respect to my comrade and colleague, Karina Rivera, who's actually a Mexican and we develop their recipe together. And I'm just glad that I get a chance to share a part of my family's history and share this history that I don't think a lot of people are aware of. Tell me about jackfruit. I found that interesting that that was the substitute. And you'd go into it a little bit in the book, but tell our listeners, how you arrived at jackfruit as kind of this substitute for the meat filled patties that you grew up with. So interestingly, I've never actually created a recipe with jackfruit until this one. And this was the first time that I actually felt like it made sense and I wanted it to have that texture that I experienced when I was eating those hot tamales growing up. And so I tested it a few times. And it worked. And it's not the same thing as B from pork, but I say it's satisfying. And it gives me that sense of fulfillment that I feel like I had when I used to eat those when I was growing up. So it's all good. Who write for jackfruit? You talked about eating tamales with your dad and about your grandparents growing all kinds of fruit and vegetables. What other kind of specific food memories do you have of what was cooking on the stove with all these delicious food growing just outside? Do you know any particular fun memory? But I would say in terms of cooking, my interest in cooking actually came from spending time on my maternal grandmother. And the memory that's at the front of my mind is a cupboard. She kept this cupboard in her kitchen that was about 6 feet tall and the foot deep crowded with glass jars, full of preserves, pickle pears, peaches, carrots, green beans, figs, BlackBerry jam, sauerkraut, and her, not to be forgotten, chow chow chow, which is this southern specialty, it's a relish made of cabbage, peppers, onions that are chopped filing, cooked about 5 hours. And then they're used to add a little bit of heat and some acid to leafy green dishes. People would often eat them with collard greens or mustard to turnips. It's funny because I think when people hear slow food, they in the popular imagination or at least in the foodie world, people automatically think about Italy and the movement started by Europe. Yeah. But, you know, I gotta remind people black folks have been doing slow food cooking since the beginning of time. When my grandmother would spend all day Saturday preparing for Sunday supper, that slow food cooking. Let's be honest. The two dishes that I think about often are the cornbread that you would make and she would fold pecans into the cornbread, which was just no one else did that. And it just tasted so delicious. Like the nuttiness of those pecans and she toasted and the other was her chicken and dumplings. Oh my God, I used to love this woman. Chicken and dumplings. That was one of the tasks you would give me sometimes. She formed the dumplings she would let me gently drop them into the stew so that they could cook. So big up to my dear, my maternal grandmother. You had a sound in your voice like, oh, those chicken and dumplings to going vegan. So I want to know that journey. I want to know how you get from that, you know, real deep vlogging too. Not doing it at all? We could spend a whole podcast on that journey done. Okay, okay, but I want to ask a little bit about the book first. Let's talk a little bit about black food. It is your 5th book if I'm not mistaken. Correct. Your previous books have really focused on a kind of vegan food profile. And this time, you invited while you are the editor of the book, you in fact invited contributors from all over the Diaspora to talk about what inspires them to write about what inspires them and provide a recipe, not all vegan. What I really love about the book is food doesn't happen in isolation. It happens in conjunction with community. It happens in conjunction with art and is related to how emotionally feel and so there are some kind of moving pieces and recollections. So it is not a traditional cookbook, though it is full of how many recipes does it have? Over 75 recipes. So over 75 recipes it definitely is a cookbook. I think you got it right in terms of it being read and enjoyed in a number of ways. You know, we're going to talk about some of the recipes in the book. There was a pound cake that we feature in our Bon Appetit and the reader reviews are already so stellar and so high. I'm excited about that. Yes. You have geographical diversity with the Somali lamb stew. You have a, I remember some Jamaican patty recipe. Oh, yes, yes. And then another recipe that's been very popular on Bon Appetit is the sweet potato grits. I wanna talk a little bit about the sweet potato grids. I worked prepare paraphrase and the Lewis said, we should leave grits alone. And yet, Kia Damon, who contributed the recipe to the.
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"bon" Discussed on Bon Appetit Foodcast
"Are honest and full of wisdom. Listen here or wherever you get your podcasts. So rachel passed along a few great recipes. That really excel in the air fryer and it made me think. Can you just take any recipe and stick it in an air fire or do i have to adjusted at all. Yeah i think what i realized. This doesn't apply to every food but if it's a food you would normally have cooked in the oven. Trier frying it. Just cut your time in half for cut at ten minutes short. If it's something that you would have normally cooked on the pseudo top so i'm thinking crispy skinned fish like when you really want that crispy skin or assira on a pork chop or round mushrooms. I still do those on the stove. Top this is very confusing to me because this thing is called an air fryer and yet you're telling me it's air strip yet and plays with my oven. It should be it. Yes it's an air oven. And i should continue shallow frying certain things that i want crispy on the stove but but also for those people. I guess there's people who deep fry at home. It's a good substitute for that. Yeah i think back to your question about adapting recipes. It's so specific to the machine and the recipe and the makeup of those foods and out saucy. They are watery. They are and what you're going for. But i think it's easy to adapt stuff because you just change your cooking time a little bit like assume it's going to cook faster and then keep an eye on it so Going back to you are easy bake oven. Say your child's baby child begs and your parents get an air fryer. What are you so excited to make. As a ten year old someone who can responsibly. Handle an air fire. I would absolutely not been allowed to attend. Because i like crash dr barbie convertible so but okay so the most inspiring thing is on tick talk was someone who air fried an uncrossable. Which i saw that. The crustless peanut butter and jelly sandwiches and so they took a cookie cutter. Cut out the donut hole from the center of the uncrossable and oil. That maybe cinnamon sugar to if they didn't they should have air fried. It basically had a peanut butter. Angeli donut donut hole sidecar and if you're ten or a Emotionally ten as i am. Then that's resist all right so we're going to shift gears a little bit and talk a little bit about people looking for gadgets to make their cooking lives easier so as i mentioned that the top everyone happy be a had a take on the instant hot when it came out i would say like the digital editors at the time. Were bobby way more excited about it. We wrote like five recipes to adopt for the instant hot but what came to actually getting us to develop original recipes for it was just a no-go conversation so now fast forward thousand twenty one airfare comes out. How long were you pitching the story before we actually did it. Well it was funny. When you're doing your intro. I was like amanda. The air fire was like big in two thousand eighteen in. We're we're like still a few years signed this but no no no. I mean it really took off last year. I think. I i read in twenty. Twenty sales of air friars increased twenty four percent. It's surpassed instant pot. Google trends so last year was definitely the biggest ear. Yet is thing is undeniably popular. Invalid of our coverage. And i think it's exciting. And so i was so happy and i think the point is that doesn't have to last forever and our kitchens to be worth providing people with recipes to use it. He's a something a lot of people have now and we should be meeting people where they are so here we are. It just is funny to me that this craze around new kitchen products seems to get so much more buzz when the promise is faster but also healthier but also more delicious food like ken. It ever actually check all of those boxes. I don't know this is like a question forgotten. Help hard crosswords i. We're trying to eat healthier. We really are but we still want french. Fries like that is just humanity. We try to look to outside sources to devices and salad dressings rather than ourselves when we're trying to save ourselves that is also a constant. I mean it's just a little oven. It's like what you put inside of it and how you cook and how you eat like a lot of this is up to you. So that's where. I think some people like i'm getting a near fire and i will default be healthier. It's like well it's up to you what you put inside it. You can roast broccoli or you can make trader joe's fried ravioli across the ball. You can find on creswell which is cool. I was also thinking that philosophically. 'cause this is food. People the philosophy. The food philosophy podcast. I learned that like we never stop new. Can put this on a movie poster. We never stop believing in miracles. And i like that about humanity. I wanna believe in a healthier faster. French fry i want to We're just strivers her. Let us hold onto that. Hope the is so the million dollar answer. The question airfares just a bunch of hot air is yes but also they're great and if you want one you should get one yup begs. Thank you so much for coming on today. It was incredibly enlightening actually and so fun as always and we will have you.
The Voicebot Podcast
Interview With Ryan Star, CEO of Stationhead
"Ryan style. Welcome to the voice podcast. Thanks for having me okay. So you're recording artist. How did we get here. Why are you on the voice by podcast. Jump right in that fitting on the voice fought. Podcast might might earliest memory of how i would have gotten here a started with my voice. It's the most degrade say that. I remember memories memory. Strike me one would be like you know. Thirteen years old sitting down with guitar Knowing records and using my voice the voice was there to dream to inspire. You know a world of people that that through music and songs the way the way. My heroes has fired me to do that. Thing right like a very star the voice at the same time at that age. My mother environmental was taking me around town Beginning townhall in my local community. Things like that to get recycling for the school districts and bish again understood the power of voice and actually. I'm assuming that the voice. Maybe other generations grew up believing in more but i grew up in who cares nineties grunge generation and i felt like i was the only kid thought. Not one voice can change the world. I really carry that. My whole life especially artistically. When one day radio found me made me. I got a call on a z. One hundred the morning zoo radio contest. Night i fifteen years old or sixteen years old going into senior year of high school elvis durant famous damon voice and bon. Jovi called me on air and announced that. I'd be opening for them jones beach where i grew