The entire shift from focusing on the demographic who built them to the 18-55yo male gaze contributes, I think, to why so many more people than previously have problems in the kitchen...esp over the past 4.5 years.
Out here, smoked hocks is a thing (Mennonite, German settlers)...I might have to try it...
Goodness...that looks good. Have to admit (as I cut cable years ago and stopped watching Food Network Canada long before) the name didn't ring a bell, so I looked him up. Ugh.
I've fallen in like with it only after making Salvadoran tamales--the stock needed for that was *so* much better. Unsurprisingly, adding tomatoes, peppers, and coriander leaf makes it so much brighter than the usual.
I remember when my parents bought their behemoth microwavé (in the '80s??) the included instruction manual recommended putting a crumpled ball of tin foil in the chicken's cavity (it's a big micro). It worked. Nothing bad happened except for flavourless, dry chicken cooked in a microwave.
Yup. They're doing"fake it till you make it" just in a different way.
The one I use is "Yummy yummy yummy" when I taste something that brings me a certain type of joy. (I *rarely* if ever use the word)
I’ll be part of an international panel hosted by author and journalist Angela Hui, alongside Pearlyn Lee from The Hood and Nonette Banh Mi in Paris, and Jing Chen from Shin, Kibo, Market, and Chuan in Vienna! Our topic for discussion “The Flavour of Prejudice: Food Racism in ESEA European Contexts”
Such a fantastic family who runs it and they know my spice levels, so they know they can go super hot. And every time I go in, they're working on something new and I get to sample it. Yesterday it was a mystery tea drink. I got two of the three ingredients. I blame this cold for not getting the 3rd