I Need the Kimchi! Meet Maangchi, YouTube Kitchen Queen

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So, go subscribe at Christopherkimble.substack.com. One more time, Christopherkimble.substack.com. Hey Christopherkimble here for today's special episode. We're releasing one of our favorites from 2019 featuring YouTube sensation Mont Cheat. Please give it a listen and look out this Friday for a brand new episode of Milk Street Radio. Now, please enjoy the show. This is Mont Street Radio from PRX. I'm your host, Christopherkimble.

Today we're chatting with YouTube powerhouse in Korean American home cook Mont Cheat. Like a modern day Julia Child, she dives into the from scratch world of Korean cooking with enthusiasm skill and also a hearty appetite. She loves Korean cooking so much that she finds French cooking tame by comparison. I've went to France and Stinky Cho is so delicious, but three days after I got tired of this. I couldn't swallow anymore. I need something spicy.

I need the kimchi. Also coming up Alex, I news wonders if the kitchen of the future

will have a 3D printer. And we make a savory bread pudding. But first, it's my interview with

archaeologist and anthropologist, Geraldin Morrison. Geraldin, welcome to Milk Street. Thank you. It's a pleasure to be here. So you're an expert on Minoan cooking. So let's start with Minoan culture. This was, you know, a couple thousand years BC is that right? That's correct. It's it was right after the Neolithic period in Crete. And so it started around 2,000 BC more or less and ended about 1,500 BC. So about 3 to 5,000

years ago more or less. So let's describe or have you describe what it is you dig up. That's a

“rather crude way of putting it I guess. And now I think that's correct. And you dig stuff out of the”

ground. And as a result, you're able to figure out what people ate and how they cooked the food. So how do you get from what comes out of the ground to figure out their culinary past? Okay. Well, that's a really great question. And that's exactly what we do. So what I focus on,

really is kind of the daily life and like instead of what they would be doing in these amazing

administrative policies. I do more like what would be happening and what would be like a home or a building. And so we take a lot of different soil samples inside and outside these different structures that we find. And it's pretty laborious, but we actually wash the soil. And through that process, we find carbonized mineralized seeds and bones and shells. And we can look at that. There's various specialists that look at different types of material organic material.

“And they're able to identify it first of all, which is very important. And then second of all,”

look at the way it's preserved. Like if it's a crushed seed, for example, like if it's a crushed grape seed, the most likely you can make an argument that it was used for wine, pressing wine. If it's like a burnt bone, then you can make the argument, for example, that it was barbecued rather than chopped up and put into like a cooking pot for like a stew. So transport me back to 1800 BC and create and I walk into, well, the kitchen may have been an

outdoor kitchen, but I walk into the kitchen. What does the kitchen look like and what are they cooking with? You would typically find like some carbonized, you know, charcoal, made from olive wood or plain tree wood, coplatinose or what is the other one, almond, almond tree, we find a lot. And then you would find these big belly pots with three legs, which are the iconic mineral and cooking pot that everybody loves to cook in. Yeah, yeah, these are terracotta, these are pottery.

That's correct. They're made out of a local earthenware. So each area on the island used local clay to produce cooking pots, they also had like circular trays so they could have been baking or sauteing. So, you know, we can look at the cooking pots and understand like even in the household level, you know, in the outside or in the inside, they were using different types of cooking techniques. Let's get to the ingredients in the recipe. So let's just go through, let's see,

have a lot of grains. So we have like barley and emmer wheat. We have brown lentils, alligumes were a big part of the diet. So brown lentils, chickpeas, fava, broad beans, fava. We have a lot of sheep and goat, a lot of sheep and goat. We also have a lot of pork, which is surprising to a lot of people. And we have a variety of different types of seafood. So we have like a lot of medium and small-sized fish, like pirate fish, mallet, petalidas,

which are limpets, you know, these little shellfish that stick on the side of rocks, clams.

“We also have a lot of figs, which I think people are very familiar with figs and almonds.”

Is there one recipe or combination of ingredients particularly stand out to you, based upon all this research? Well, everybody loves the lentils, the lentil recipe. And I really, I like that one as well. And I like it because it's such a great teaching tool. I mean, the way we cook it is we cook brown lentils. We use coriander seeds and then we top it off at the variant with honey and then sea salt and fresh olive oil. Do you come to any conclusions or insights

about the people themselves based on the cooking? Well, I think that's a great question. I think that they were extremely versatile. They looked like they were eating a variety of different types of food. You know, they had this extensive trading network across Crete. They were extremely great craftsmen. They could build two and three story houses. They weren't really concerned about building a kitchen. And so I think that they had a very kind of, um, I don't know exactly the right word to

“use for their attitude or seemingly attitude, but very portable lifestyle about cooking. So that”

says something about like their daily work and attitude towards cooking and eating. You know, but I like it. They were extremely flexible on that. And so it was kind of like, you know, maybe if they were working in this area of the, of the fields or if they were working in this area of the house, they would like cook there while they were doing their thing for the day or, you know, they were cooking at their friend's house. So everybody grabbed their pots and went

over there and cooked. It must make you think, though, as we always think, as cultures progress

things get better. But cooking the way someone did on Crete and 1500 BC, you might start to get the impression that people actually had better diets and better food 35 years ago than they did today, right? I would agree with that on many levels. Jaryl and thank you so much for being on Milk Street. Thank you very much, it was a pleasure. That was Jaryl and Morrison. She's an archaeologist and anthropologist and potter. She saw

us of the founder of Mino and Taste, a social enterprise promoting the culinary history of ancient Crete. It's time for my co-host Sarah Multanite to answer your culinary questions. Sarah is of course the star of Sarah's weeknight meals on public television. She's also the author of Home Cooking 101.

First, I have a question for you, Sarah. So we talk about salt all the time, right? This kind

of salt, see salt, purple salt, pink salt, what kind of salt do you use? Diamond co-cher. So just a basic in the box. Okay, for almost everything except occasionally I'll use Maldon as finishing salt. Okay, well, it's going to answer the same as me. All right, let's take a call. Welcome to Milk Street, who's calling? This is Elizabeth from Medford, Massachusetts. Okay, how can we help you? So I like making bacon sometimes on the weekends and I usually

make it in my cast iron skillet, but it's usually not a great success because the center of the bacon ends up cooking very quickly and it's basically burned by the time the outer edges get crispy. I've been making it in the cast iron skillet because I heard that cast iron conducts

heat the most evenly, but that doesn't seem to be happening, so not sure what the problem is.

Well, I'm going to sort of go left until you what I usually do, which is to bake the bacon. Do you have cake racks? You don't have to do it on a rack, but it's better if you do. You know, like a cookie rack. So I put a cookie rack, preferably a square or a rectangle or one inside of a sheet, a rim sheet pan, and then just bake it in the oven. It like 350, 400. And it will stay flat. It will cook evenly. The fat will come off, which you can then save for

“cooking later or do whatever you want with it. But it's very consistent. It really to me is the best way.”

Yeah, it's great. You've just been 20 minutes heating your oven up and for breakfast and that. But you don't have to maintain it. It doesn't. It doesn't matter. It doesn't matter. It doesn't matter. It doesn't matter. It doesn't matter. But then you don't. But then you don't. And you're short, but you don't get poked. It does nothing better than that. Coffee bubbling away in a nice pan of bacon. And that's all over the room. It's all over the

roasting you. Yeah. You don't smell it in the oven. Well, to answer your question about cast iron,

The problem is bacon's not touching the bottom of the pan. It doesn't. It grows up.

“It doesn't when you bake it. One light is flat when you bake it.”

You mentioned I didn't say the flat thing. Sarah and I are actually not married even though it's actually like we are. So you can add water. Yes. Sarah's right. It's a good technique. I just find heating the oven to make six slices of bacon crazy. Add a little water to a skillet. I use a regular stainless steel skillet. If you add water to it with the bacon, then it will evenly cook the bacon and the water will

dissipate over time. And that actually does a pretty good job. Maybe it's quarter inch, you know, eighth inch, that way all of the bacon is getting cooked at one time. The microwave in between paper towels does cook the bacon evenly, but it's not crispy. I find. Yeah. Which I don't like about like the cast iron skillet feel. Yeah. It does cook evenly. It's just the bacon starts to curl.

“And that's the problem with that. But the oven is the best method if you want to take the time”

and energy to heat up your oven. It's easy. It's so much easier. So much less messy. You know, I think we should do a show with two hosts that don't have strong opinions on it. No, no. That would be boring. That would be boring. Anyway, Elizabeth, thank you. Thank you. I'll give it a try for sure. Take care. Okay. Bye bye. Welcome to Milk Street, who's calling? It is David Saine from Mercer Island, Washington. Hi, David. How can we help you today? Well, I was listening to one of

your recent podcast and you were talking about the benefits of having a pizza dough rise over multiple days and how that enhances the texture and flavor of the dough. And I was curious whether that approach would be applicable to other doughs, whether they're, you know, bread dos or egg dos, and if so, how would you care for the dough over those days? You're talking about yeast dough,

correct? Yes. Yes. I'm going to let Chris go with this one because he's the bread. The answer is

sure. It'll work with any dough like a bread dough. You basically use about half a teaspoon of yeast, you know, for a single recipe, you mix it and knead it the way you would normally and then put it in a slightly oiled bowl covered in the refrigerator and you can let it sit for up to three days. Then you take it out, shape it and let it rise a second time. And that works great for pizza, but it works for almost any bread. And it's similar to, you know, a police, right, which is a cup

of flour, a cup of water and some yeast and you let that sit overnight and then finish up the recipe in the next day. So time allows the dough to hydrate. It allows gluten to develop because water and flour develop gluten on their own and most of all it helps to deliver and build flavor. So if you did a pizza dough that's three-day ferment in the fridge, it'll be much easier to work with and have much more flavor. I just did it last week. You have the recipe in the magazine, don't you?

Yeah. It's very easy to do. It's just used less yeast and let it ferment. It's a cold ferment in the fridge. Am I right in thinking also? It has to be a pretty wet dough. No? Water and flour, like a no-need bread, develop gluten if you give it time,

but it works whether or not it's wet dough or not. My experience has been always with wet dough,

“so that's why I asked that. So absolutely, and just throw in the fridge in up to three days and”

it'll be much easier to shape it and it'll taste much better as well. It'll also give you a better sort of bubble and chew as well. David, that entry question? Yeah, well thank you very much. Okay. Take care. It did very much so and I appreciate it. Thank you for the call. Yeah, okay. Take care. Bye. Thank you. This is most street radio. If you have a cooking question, please give us a call 855-426-9843 that number one more time. 855-426-9843 or email us at [email protected].

Welcome to Milk Street, who's calling? You've got Alex on the phone, some Lexington Massachusetts. Okay. How can we help you today? It turns out that my family's favorite dessert now is Pavlova, and it's a particular type of Pavlova with a crunchy exterior shell on a soft kind of marshmallowy interior. The problem for me is that there are many Pavlova recipes out there and any type of inside you have would be really appreciated. Well, let's start by defining what a Pavlova is so

people know. It's a Guides and Sugar that you beat with some other ingredients added and then you plop it onto a sheet pan and you put a little indentation usually in the middle and then you bake it and then it becomes crispy in the outside, gooey in the inside and you usually pile fruit on top. Standard meringue is you start beating the egg whites until they're really frothy. And you start beating them slowly, not at a breakneck speed. And then you increase the speed

in the recipe? The acid is white vinegar. That's fine. That was another question.

“Can I use lime juice? Can I use apple cider vinegar? You can use any acid you want. It just will”

give you a more stable creamier foam. It helps if your egg whites are room temperature. Also, so what I would do is make sure they're room temperature and then start beating them slowly. Once they get foamy add the cream of tartar, then you can increase the speed a little bit till you get to soft peaks and then start adding the sugar. British recipes will call for caster sugar which is finer sugar and you can take regular sugar or super fine sugar which is

bar sugar. But you could also take regular sugar and throw it in the food processor and grind it up. So it dissolves better. You know, one thing we haven't talked about is baking.

Yeah, let's get there. I've just taken them up to the point of glossy peaks. The problem is

probably in the temperature humidity on the day you did it. The temperature and how you bake it. Right.

“I would do the low and slow myself. So like 250. So how do you bake your pebble over?”

Usually it's 300 or 325 for the first 10 minutes and then I'll drop it down. Can maybe like 25 or 40 degrees less and then let it finish for an hour. I would also make sure your oven's professionally calibrated. So you know exactly what temperature does. And would make sure there's acid in it. I would beat the sugar and slowly would not heat the whites and I would do it low and slow. When you do it low and slow,

I think it's easier to get it crispy on the outside because you sort of dry it out. You're evaporating the moisture. And make sure it's not a hot humid day. When you do it. That would dry your day is better. Yeah, you want a cooler dryer day. The humidity is going to be a problem. Not help out too much. Yeah. Alex, thank you so much. Thanks, Alex. Good luck and have a low-level. Yes. Yummy. Thank you. Okay, take care. Bye. Bye, bye.

You're listening to Milk Street Radio. Up next, we're talking Korean food with YouTube star Monchi. That and more after this break. This is Milk Street Radio. I'm your host, Christopher Kimball. Homecook Emily Kim launched her YouTube channel in 2007 after having been addicted to online video games where she assumed the name of Monchi. Her YouTube following has grown to

three and a half million subscribers and now she's the author of Monchi's Big Book of Korean cooking.

Monchi, welcome to Milk Street. Thank you for having me. I love your YouTube channel. Yesterday I watched you pull the guts out of the head of a four-pound octopus and knees. You remind me a bit of Julia Child. The reason is you have an exuberance and a quiet confidence in what you do. Let's go back to something you talk about in 2003. You got divorce. Your kids were grown up and then you decided that you wanted to play video games. How many hours a day did you

play video games and what was the appeal of all of that? Actually, when I was living in Korea, if my children did some internet game, I gave them how the time he studied study instead of playing game. But when I was living in Toronto, Canada, almost three and a half years, I was addicted to playing game. Once I came home, after dinner, I started playing game until maybe one a.m. and then go to bed and then next the day again. And Saturday, Sunday, so all day, almost there. So there was like

“another word and it was so fun. And the term, Monchi, the name you used when you played the games?”

Yes, Monchi is in Korean hammer. So how did you go from playing video games to making YouTube cooking videos? My son, he asked me, "Mom, have you ever heard about YouTube?" I said yes. He said, "Why don't you share your recipe on there?" Probably, you know, because my son thinks that I'm the best cooking

in the world, you know, just like other sons, to their moms. So my first recipe was spicy still

fried squid. I wanted to shock people because when I remove the guts of the squid, large squid, everybody is very surprised. You mentioned a blind date picnic with a few other couples. So is this idea of a picnic, blind date picnic with other couples, a common thing in Korea? Or is that just happened to you? Yeah, these days I'm not sure what's going on. You know, when I lived in Korea, and just officially I can date from university. So first, as a freshman,

organized you know, meeting, blind date. So we just talked to the other, you know, the boys school, and then we just meet first, you know, kept them by kept in okay. So let's get together. How many

people are you going to bring? Okay, 10 people? How many people? So we never know who I'm going to meet

on that day. But just we okay, everybody bring lunchbox. And then my grandmother, my mom's side grandmother was there, my mom was there. And those guys, the big deal. So, wow, my daughter is going to, you know, some picnic, and then she made me to the nice boy, we gotta make it very impressive. So my grandmother made all kinds of side dishes. She made pamphlets, the beef, all kinds of stuff. And then eventually I put it in my backpack. That's my

backpack is almost a fool. My grandmother made the chicken. And the chicken was a soy kind of a soy sauce, a marinated chicken. And then she used the marjorim, but later, you know, so I just changed it through butter. But really tasty and everybody loved it. So, so did, do you think the boys were more, are looking for the food or the girls? Actually, they are looking for girls, of course,

you know, but just check. I never, I never remember, he's a face. Nothing. Only I remember the chicken,

“my grandmother. Well, and that's why you went into cooking, because you can't remember the boy,”

you just remember the chicken. That's, yeah, that's telling. Let's talk about Korean cooking in general. Could you give us a commercial sales pitch? If you're going to sell Korean food to America, could you just explain to us why it's something we absolutely should know about? The reason is simple delicious. Yeah, that's a good answer. Yeah, really delicious. Because that, you know, I love food from all around the world. I know that why all Korean tourists

from Korea came to America. They still go to Korean restaurant. Why? Because there's delicious. Some people criticize them, hey, why don't you taste some American who has some French food? Right. But French food, I went to France, and I couldn't believe that, you know, it's just so, such a delicious, a stinky cheese or so delicious. So, I love love that, but three days after, I got tired of this. I couldn't swallow anything. I need something spicy. I need the kimchi.

So, you're saying French food's kind of boring, right? No, I can not say boring. I love it. I love Italian food or Japanese food, all kinds of food, but I was born in Korea. So, without the kimchi, I can not survive. What is it about the flavor combinations? Because you said big flavors,

“spiciness, kimchi. Obviously, it's extremely flavorful. What are the basic flavors in Korean cooking?”

That's the another thing I like to emphasize, diverse. Why Korean food is so popular, diverse? So, flavor and taste of all texture, all different. So, like people know that, oh, Korean bulgogi is sweet,

sweet, marinated beef. Only they know that, but we don't need only sweet bulgogi. We always mix together

with some spicy onion, or some salty pickles. And also, we're eating sometimes like a kind of soft, you know, eggplant. So, actually spicy food and non spicy food, you know, all different. Let's go back to the octopus. I'm sorry. I just couldn't stop watching you, massage and octopus. Thank you. So, could you just just take us through how you do it? And you started by saying all the guts are in the head. So, how do you start cleaning an octopus? Okay, I will tell you funny story.

My friends, a Canadian friends, they watched my octopus video. And they said, oh my god, I'm so afraid of kimchi. If I make a angry, she may put my head inside out.

“Just like that. It did occur to me too. I think you were scared. That's why you can mention it.”

Well, I mean, you got your hands right in there and just pulled it out. So, how do you do it? Oh, you just, you know, first octopus and there's, you know, the head, head inside the oil, intestine inside the guts. But, you know, Koreans are usually just a blanching in the head water. That's it. But, my own way is that I want to make a little smooth, to give them massage.

To clean, not only octopus, but also some intestine, you know, pork intestine things. You just mix this own massage and then smears all gone. So, that's a very good tip. So, let's talk about two other ingredients. Dried sea cucumbers. So, what are they and how do you use them?

“Oh, the dried sea cucumber. You need to soak this very well. When it gets soft and just slice this”

and they use still fry with all kinds of, you know, some does other seafood together in really delicious. The texture is very, kind of a jelly and a little bit chewy and really tasty. Well, it goes to show, just like sea urchins, that something tastes different than it looks, because sea cucumbers are pretty ugly. I'm sorry. They're just really ugly. I know. I know. I totally understand that. You also did you see the sea squirt?

Yes, that was my next question. What's the sea squirt? I've never heard of that.

I was raised in the city of Wiosu, which is a harbour city, and this is a full overseas food. And the sea squirt is very famous there. So, around in springtime, it may be the sea squirt time coming. Oh my, so tasty. And sea squirt is look like a green egg. You know, the color is red.

“And also, sometimes people call this sea pineapple. Isn't it like a kind of good name?”

Yeah, that's a good name. Yeah, you just cut it. And actually, that when I explained this about this creature to for my scoop book, and my editor and me, oh my, we exchange the emails so many emails, because she wants to make sure what it is. Well, you also said the editor, I love this. They wanted to take out some of the things that they wouldn't think would appeal to American audience. And what was your answer to that?

I always say that, you know, I'm making 150 recipes. This is only one recipe. Even though you don't

like it, what's the big deal? Without this, there is no party in Korean cuisine, you know? So, please, put a book with this. Yeah, yeah, you're not back and down. That's good. Yeah, yeah, so, because definitely, that's my favorite food also. Well, that's exactly what Julia Childam sure said to her editor at Konoff was. This is staying in the book, please. Yeah.

“You mentioned, I think going to your father's grave at one point, and it tells about the”

tradition of going to an ancestor's grave and talking to them. Yeah, usually in Korea, like, you know, the my father's in the death anniversary, all get together, you know, people visiting, you know,

his tomb. And then we bring always food. His favorite food. And I visited my father's grave

we had a couple of years ago. I made Toshira, Toshiragi's Korean lunch box. And I made that all he's a favorite food, like including his in-jermy, sweet, chewy rice cake, coated, soy powder. And I just talked to him, but just by myself, you know, just naturally, father, what are you doing? I just came here, oh, I wish I met you, probably you would be proud of me, if you know that, I'm a monkey right now, you know? Even my father was when he was alive, he was so proud of

me when I spoke English. Wow, my daughter speaking English, but you know, so now just if he knew that I'm a monkey teaching Korean cooking, many people follow me, probably he would be, you know, more proud of me. Monchi, thank you so much for being on Mel Street. It's been a real pleasure. Thank you for inviting me. That was YouTube star Monk Chi, her new book is Monk Chi's big book of Korean cooking from everyday meals to celebration cuisine. I recently watched a YouTube video of Monk Chi

making bean paste cookies. In it she reminisced about looking at Korean sweets through a store window as a young child. But now she makes them at home and she says, what a wonderful life I am living. You know, she demonstrates the same exuberance while cleaning a four-pound octopus ripping the guts out of the head and them resuzzing the tentacles. I grew up in an age of physical work, hanging, milking, chopping, repairing, gardening and cooking. Today we live in an age of ideas,

not labor and so I agree with Monk Chi. Cooking is indeed a wonderful life. After all, you can't eat an idea.

great crisp. Bread pudding is one of my all-time favorite recipes. There's sort of

custardy versions. There's rustic chewy ones. I like them all. And then someone suggested, why don't we do a savory bread pudding? This is something that might be served almost as a side, a holiday table. And I don't usually like mixing sweet and savory, but here at most we do that a lot. Yeah. So we decided to go ahead and actually I now think it's a fabulous recipe.

“So how do we start with a concert of bread pudding and end up with savory bread pudding?”

We took our inspiration from Tartine, which is a bakery in San Francisco. They just put out a new cookbook. And in it is something that they serve at the bakery a lot, which is a savory bread pudding. And what she does is takes this base bread pudding and kind of changes it every day with what she's adding to it. It could be radicale, it could be spinach, it could be any different type of cheese or herb. And so we're doing essentially the same thing here. We're creating a base.

And then you can mix in whatever you desire. Our has mushrooms, tarragon and Gruyere in it.

We have another variation on the website. And you can use basically anything you want.

Sure, I was smart, and we're starting with bread. So we toast in the bread on a brilliant or we're just throwing the bread into a bowl. So the base of this is similar to a sweet bread pudding. So we're taking our bread, cutting it into cubes. This is a white crusty loaf of bread. We keep our crusts on. We like the chewy crust in here. We toss it with his own oil and put it in the oven and really toast the bread. You want it to be almost like a crouton. Not just dry it out.

We want to get that really golden brown color on the bread. So is the rest of it pretty much

“business as usual, just substituting in savory ingredients or as to some of the trick to us?”

It's pretty simple. We're going to cook the mushrooms and the tarragon and then mix that in with

the bread. One thing that we're doing here is adding a little bit of oil to the pan. It's three tablespoons of oil that goes in the baking pan. It seems like a lot, but what that does is really get a nice crispy crust on the bottom inside of that. So you've got that contrast between the crispy with this kind of tender interior of the custardy bread pudding. We mix those mushrooms in with the bread, put it in there, top it with some cheese, and then we need our custard, obviously.

So digging into it, look crispy on the outside, a little custardy on the inside and has a lot of bread to it has the texture of the bread. Yes, exactly. So we've got the custard, which is 10 eggs. We're using a cup of heavy cream and three cups of broth. You can use chicken or vegetable broth. That makes it creamy, but not too rich. Sometimes they can be a little clawing. This kind of cuts that a little bit, but it's still savory. And then that gets poured over the top. You cover it

“and put it in the refrigerator for about an hour, or you can leave it in for 24 hours, which I think”

is great because then you can make it ahead and then just pull it out and bake it when you need it. Savory bread pudding with mushrooms, green and tarragon. You successfully took sweet and made it savory. Not an idea I usually love that this one is absolutely terrific. Thank you, Lynn. You're welcome, Chris. You can get this recipe for savory bread pudding with mushrooms, green and tarragon at milkstreetradio.com.

You're listening to Milkstreet Radio, coming up Alex I News explains why he thinks your next favorite kitchen gadget might be a 3D printer. We'll be right back. This is most of your radio. I'm Christopher Kimball. Next up Sarah Malton and I will be taking you a few more of your culinary questions. Are you ready? I am so ready. Welcome to Milkstreet Who's Calling? This is Gina. Hi Gina. Where are you calling from? I'm calling from Central Georgia.

Okay. How can we help you today? Well recently I made some steamed clams. Mm. You're a stuffed clam recipe from Martha Stewart. And I had all of this delicious broth left afterwards. And I hated it throw it away. I didn't know what else I could do with it. I hope you didn't throw it away. I didn't. Yay! That is liquid gold. That is the most flavorful broth. Well you can use it in a pasta dish, you know, as your liquid, it's clam juice.

And it's much better than the bottled stuff. So you could use an imposta. You could add it to risotto or when cooking fish or cooking fish. You could make a terrific sauce out of it. You know, like saute up some onions and garlic and then some tomatoes, fresh tomatoes and then add that broth and then, you know, stir that on and then some butter to finish it off or some olive oil

Oh, I didn't even think about freezing it. Oh, yes, absolutely. I mean, when I make steamed clams,

I make them as much for the broth as I do for the clams, you know, because I just love that broth. So, I make grilled garlic bread. That's the point. It's, you know, we just stick our bread in the broth and get happy. In the classic Italian recipe, you steam the clams and then the juice is the sauce. Yes. Right. I mean, that's all it is. They don't really add anything else. Maybe a little bit of my wine and some garlic. Yeah. Yeah. I had put some garlic and some white wine in there and

it was a delicious recipe and the broth was delicious. I ended up just using it with a kept some of the clams and just made a small batch of clam chowder for us. Oh, that's all great ideas. Bloody Mary. Yes. Oh, I see even a better idea. I see seafood. I see seafood. That's the easy one.

“seafood. Gaspacho, but that's more of a summer thing. So, yeah. How much do you have left over?”

Usually when you do this? I probably had about maybe 12 ounces or so. Yeah. Well, that's pretty good. It seems like you're way ahead of us. Yeah. You're making me hungry. Yeah. Boy, that sounds like it. I love tomatoes. Oh, yeah. I'm actually trying to milk street recipe tonight. Which one? The Southeast Asian mushroom omelette. Oh, yeah. It's so interesting around the world. They do open-faced omelettes, too. Like in the Middle East. And, you know, of course, the

French. Fantastic. Fantastic. But there's no, you don't have to fold an omelette over. You just have an over-face omelette. You can, it's the all-purpose, put anything in the eggs dish. Nice. Yeah. I was trying to get your goat. I didn't. No, you didn't. I'm sorry. You didn't rise to the

bait. I didn't. I didn't. I didn't. I didn't. Hey, listen. I never met an egg. I didn't like. So,

I'm happy. Any witch way. Judy, it sounds like you're a great cook. Yes. Thanks, Paul. I try. Okay. Don't throw out that clam juice. I certainly will not. Okay, bye-bye. Thank you for taking my call. Yeah. Pleasure. Welcome to Milk Street, who's calling? Doug Keck. Doug Keck from where? Lacon Florida. Okay. How can we help you today? Well, I was looking for a recipe for poll apples. I've seen so many different recipes and some of them call for baking soda, some call for baking powder,

some call for flour, some don't call for flour, some call for chickpea flour. I'm just trying to find a good recipe, but I don't want to use canned chickpea. No, no, you don't. It's really best to start with the

“dried and you need to soak them overnight, however. Right. And then you grind them up with the”

other ingredients. Right. I have a meat grinder. Oh, I tried a couple different recipes, but I just wasn't satisfied with them. What did you not like about them? They seem to look a little bit too dense. You might have ground them too fine. Yeah, I use my medium blade. I have three blades of large one for like chili grinds. Right. And then I have the medium one and I have to really, very fine one. I use medium size. Hmm. I'm going to offer a different point of view for a moment.

Michael Solomonov, who's written a lot of books about Israeli cooking, like Israeli soul, etc. Sahav, I've made his quick, full-off recipe. He does use canned chickpeas and it was incredibly simple. Like five minutes to throw together than fry them. My feeling is hummus is all about the chickpeas. And so canned chickpeas and hummus is not great. But you're going to fry this and you're going to put a bunch of stuff in it on top of it and tahini and this and the other thing. So at the

end of the day, whether you're using real chickpeas that is raw or canned, I don't think makes a huge difference because you're frying it and you're adding the other ingredients. So I would strongly suggest you get hold of Solomonov's one of his books and those recipes are really simple to do. What I was saying is maybe I was adding a little bit too much flour. Probably how much were you adding? Only a couple tablespoons. The recipe that I was using

called for two cups dried chickpeas and that recipe didn't call for any flour at all. And was there an onion in there, too? You're green onions parsley and cilantro. So the mixture came out fairly green and garlic. Yeah garlic, cumin, coriander, care away, bacon, sugar, cardamom, ginger, turmeric. Wow, I wonder if you even taste the chickpeas after you're done with that. Yeah, I bet you want to blind taste and you couldn't tell a difference

“by the time you're done between canned and fried. I think the texture is different, I really do.”

Doug, I'm interested why you're adamant about using the dried chickpeas, which is the authentic way to do it, but I'm interested why are you care? Why do you care? Well, for one thing I haven't turned a dried chickpeas at my house. Okay, so now we get to the bottom of it. It's got a box of dried chickpeas that I was going to use them up. Okay, that's good. I want to hear the sound. I ordered a pound that came in a five pound bag. Okay, well that was

a critical piece of data. Yeah, I just make a ton of hummus. That's all.

You do soak them overnight, is that correct? Yes, I do. Yes. And then you drain them.

meat grinder after everything is all mixed. Right, and you say it's too dense. It seems to be too

“dense, yeah. I think a food processor would more finely grind. You add a little water to it.”

As I remember, a food processor is which one? That'll solve the texture problem. I'm also wondering, I mean, chickpea flour doesn't have gluten and would probably up the chickpea taste and still be a binder. Some recipes don't use any flour at all. I would try that and use a food processor and see what they get. Okay. Yeah. All right, Doug. We're really excited. Yeah. Okay, let's plug your talking. Okay. Bye bye. Okay. Thank you.

This is most street radio. If you have a question, give us a ring, 855-426-9843,

that's 855-426-9843, or email us at [email protected].

Welcome to Milk Street, who's calling? Hi, this is Katherine. Hi, Katherine. Where are you calling from? I'm calling from Savannah, Georgia. Oh, beautiful town. Yes. How can we help you today? Well, my favorite Mexican talkeria has a hot sauce that I'm trying to get some assistance in recreating. It's jalapeno base and it's very creamy, but according to the restaurant, they don't use dairy or avocado. Instead, the jalapenos are cooked in oil and then the whole

sauce is pureed. So I'd like some guidance from you all on how to accomplish that myself. It's so creamy, but no dairy whatsoever. Well, that could happen, like, you know, when you

“puree the chilies with oil, if you've cooked them slow, is there other flavors in there like garlic?”

There has to be some aromatics. I mean, it's very spicy, it's very vegan, but it's well balanced. So there has to be some sort of aromatics, maybe even a little acid. Aha. For starts with the chilies, I would just put some garlic in there too. Maybe whole garlic, whole chilies, cover them with oil, add some salt, and simmer it very slowly, you know, till they're very, very soft about an hour to an hour and a half. And then puree them. It's pretty spicy, you said.

It is. So they must lead the seeds in the ribs in. So then puree it with some acid and I don't know what else. I don't think you, you know, you can do this coffee garlic in 15 or 20 minutes. I don't think it's an hour and a half. No, but I think you would get it much more tender. Well, I check it after half an hour. I might be ready to go. I mean, just seeing. Because the sauce is green, I'm pretty sure. It's jalapenos, and there's could I throw some onion in there, or just jalapeno and garlic.

And what type of oil would I use? Oh, I'd use neutral oil, not olive oil. I'd use like great seed oil. And salt. Yeah. Definitely. Yeah, and just cook it as long as any,

“keep it in a sort of slow simmer or as long as you need to to really soften the chilies.”

And the garlic, if you're going to add the garlic, yeah. Yeah. So just oil to cover and then simmer it slowly until the nice and soft and then thicken the blender. Yeah, and I would use a blender, not a food processor, because blender's getting as much smoother. Great. How long will it keep if it's comfy like that won't it last a little bit longer? Well, no, because unless you put a fair amount of acid in there, or some, you know, it needs a certain amount of acid, because

other than that, you've got a basic vegetable, which is sort of a recipe for disaster without a lot of salt or acid, or a significant amount of salt or acid. Yeah. Yeah. Some make sure it's refrigerated and just use it. Yeah. Sarah has this thing about not killing off our listener's channel. Well, now this is true. You have to be careful. A woman of great principles. Yes, really. That's a good idea, though. Like a chili, sort of coffee chili. Yeah. It's great. I didn't.

Anyway, Cass, let us know how it goes. How it comes out. Okay. Thanks for calling. All right. That's right. Take care. Bye-bye. Bye-bye. This is most of your radio now. It's time for some culinary wisdom from one of our listeners. Hello, this is Jonathan from Byshello, California, and I have a quick tip on making chocolate chip cookie. Next time you're making your cookies, try rounding your butter in a medium-sauce pan until it starts

to turn well brown and add it to your batter. The brown butter will add some nuttiness and some richness. It'll be something new if you're burnt out of making regular chocolate chip cookies.

If it's too hot, you can always add a little extra butter, maybe a few tablespoons to cool it

back down if you're in a hurry. Otherwise, completely let it cool and add it to your batter, and it makes a great difference. Happy baking. If you'd like to share your own cooking tip on Mil Street radio, please go to 177milstreet.com/radiotyps. Next up, it's Matt French Food Scientist, Alex I News. Alex, how are you?

about 3D printers. It might sound a bit surprising to talk about 3D printers in a kitchen situation,

“in a cooking situation, but I wanted to ask myself, like legitimately, would a 3D printer have”

a dedicated spot in our kitchen right now or in the future? Just to give you some context, I have a studio here in Paris, it's mostly a professional kitchen, but it's also a maker space. I've got blenders and power drills, but I've also got jigsaws and 3D printers and ovens and pans. So everything is a bit mixed up, and that 3D printer is standing in the center of all this. And I thought, what I could use that for cooking purposes, so give me an example of how you use

a 3D printer in gastronomy. Yes, a 3D printer, if people are not familiar with it, it's made to print things with volume. So having a printer like this is like having replacement parts available 24/7. So for example, I broke the knob of my oven. That's easy to fix with a 3D printer. I just went online, click-click-click, I found a 3D objects bank and that was an oven knob downloaded the thing,

“printed it, and then I installed it back in my oven. I think that's brilliant. What do you think?”

It's just... No? Well, I'm very excited. You don't seem to be as excited as I know. No, I'm waiting to get to the point or the edible oven knob. But yes, I think that is brilliant. I think that's great. I use it mainly as a tool. So for example, I created a stand, support for my temperature probe, and now it's sitting right above the stove. I made a different shape for my frying pan handle, because I thought it wasn't very practical to do stir fry. So I thought

of another shape. I 3D printed it, and it's working not that bad. I wouldn't call this a success, but it's not that bad. My point is, I think it's useful. Like, let's say you're working in a bakery. A piece on the oven had just broke. The whole production stops basically, but now you can fix that. Using that 3D printer in the bakery, just online, click-click-click, get the new part done. The oven is back in action. In a professional environment, that's priceless. Okay, your 3D printer is going to

produce parts that need to be used to fix an appliance. My 3D printer, I'm going to have a button that says deck was, and I'm going to have a button that says cheeseburger, and I'm just going to press it. Yeah, that's the old side-fi stuff from the 50s, right? You go to the kitchen press the button

and it prints out your dinner, right? No, it will never do that. I do not believe you a single moment.

The first reason, I know your opinion about sous vide cooking, who are way less geeky than a 3D printer.

“So you will never, you enjoy cooking way too much, Chris. I think. You see, I know you know.”

That's not, you can't use my own words against me. I think it just did. I think you just did. Alex, I news, looking forward to the 3D printer in the kitchen. And again, I want the button for deck was. I think it will be fun. Alex, thank you. Thank you so much. That was YouTube host Alex, I news. He's also author of just a French guy cooking. You know, 3D printers have come a long way from just making spare parts. You can make a 3D

model of your unborn child. You can make a suit of plate mail, the sort of worn in medieval Europe to fit Barbie dolls. You can print your own bikini, and scientists are working on a project to print meat. Just like my iPhone, I hope the 3D printer goes beyond its original mission. Some day, I hope it will be able to print those lost car keys. That's it for today. If you tune in too later, just want to listen again. You can download

and subscribe to Milkstreet Radio wherever you find podcasts. To learn more about Milkstreet, please go to 177milkstreet.com. There you can download each week's recipe. Watch the new season of our television show. Browse our online store or order our latest cookbook. The new rules, recipes that will change the way you cook. You can also find us on Facebook at Christopher Kimbals

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