What I learned from food-centric podcasts: recipe clubs, abalone, etc.

There are certainly many downsides to investigating the pandemic and its impact on us, such as lack of travel and increased stress. But some aspects of our lives have prospered. One is our view of good physical and dietary health. Of course, as we move in and out of the blockade, some of us either get tired of cooking and buying the same type of meal, or are growing now.

On our busy schedule, some may argue that eating is just a form of nutrition to energize us. But I would strongly oppose it — food should be more than that. And even in difficult times, at least for me, it was a constant spark of joy and novelty. While at Semiiso, I managed to get out of the funk of foodies, connect with food at a deeper level, and inspire future delicious pieces through informative and entertaining food-centric podcasts.

Experiment is worth it

It all started with the intention of baking a Biskov-flavored cupcake on a friend’s birthday, but instead of making a regular vanilla sponge cake and tapping the cookie butter spread over it, lift it into a cake. It’s time to incorporate cookie butter. As a novice baker, it’s hard to work on science, so alternatives aren’t intuitive, Preheated baking podcast I got into the clutch.

Coincidentally, while listening to some episodes about Biskov’s cupcakes, host Stefin Kohn experienced her entire thought process of using more favorite ingredients than the original recipe. The best part of every episode, she reveals details whenever the outcome of a change doesn’t meet expectations, but retries until it succeeds.

After being disappointed with piping the cookie butter directly into the cupcake core, she chose to jazz up the vanilla butter with a blend of spices. At her initiative, I did the same, and surprisingly it tasted like a Biskov cookie-because I chose the Biskov-flavored Swiss meringue butter cream for frosting. Except for the sweetness I enjoyed.

Be creative with whatever you have

Many of our homes have canned foods and leftovers behind the fridge, which are the least interesting and are ignored. but, Recipe club I changed the way I see simple ingredients. For example, in their spam-centric episode, one of the late-night Muncie adventures allowed us to add decadent spam and grilled cheese sandwich recipes to our repertoire.

White bread, cheese and canned food are common household items, but why isn’t this sandwich mainstream? Well, that’s a bit salty and unhealthy side, but we can always replace it with impossible meat and whole wheat bread. By the way, salsa as a topping for plain grilled cheese sandwiches … *Chef’s kiss *

Appreciate the history of food

Eating is habitual and glazes on the fact that some of the foods we consume all year round have an amazingly rich history.Asian Cooking Podcast Take bao Dedicated the entire episode to our loved one kueh And spilled tea on how it is one of the oldest types of food in the Asia Pacific region.

Also an interesting fact: the word “kueh” or “kuih” does not come from Malay. It derives from the Chinese dialect adopted and coordinated by various Asian cultures. This is cool or very geeky.

Another tip: I’m pretty used to the difference between tap water and spring water, but I’m always ridiculed by my friends.Thanks to the wonderful hosts and researchers Abalone, I can now justify why they are different. Have you ever wondered why tap water can taste metal? Water is a good solvent and carries the minerals used to make metal pipes that conveniently spit out our daily hydration sources. This is also the reason why lead can no longer be used in the manufacture of pipes due to possible lead poisoning.

Similarly, in the 18th century, spring water was considered medicinal because of its high levels of minerals such as iodine, which help treat goiter, a type of thyroid gland that develops in the throat as a result of iodine deficiency. I did. Many other types of minerals also have different effects on a particular illness. Am I right enough you know?

Sustainability begins with us

We always quickly judge the bad environmental behavior of big companies and brands, but we contribute a little to global warming and pollution through our diet.After listening Food tank With a podcast focused on food and sustainability, my biggest point is related to the mass consumption of meat products. This causes a chain reaction within the food industry. Increased demand for meat leads to more animal farms, resulting in increased carbon dioxide emissions. ..

Believe me, I’m far from being vegan or vegetarian because I like meat, but I’m reducing my intake this year as a way to play my part for the environment. Of course, acting alone doesn’t make a big difference, but if we all unite, the agricultural industry needs to prepare for fresh produce instead. In addition, eating more fruits and vegetables is healthy for us – winner-winner chicken dinner.

Cooking is all about fun

Chefs like Gordon Ramsay may be different, but cooking shouldn’t be taken very seriously. Many of us have repeated episodes of Master Chef or Top Chef, trying to emulate beautifully decorated dishes, but fail miserably. Failure is inevitable whenever you create something. There are good days and bad days, home cooking Podcast, chef and food writer Samin Nosrat and podcast creator Hrishikesh Hirway have taken that step.

They work on cooking in a laid-back, transparent way, elaborating on small screws while providing the caller with an easy kitchen solution. Listening to an episode is like talking to a close friend through FaceTime-cheerful, friendly, and supportive. Now I may not be an iron man, but with the positive nature of this duo I feel I’ve finally been seen.

What I learned from food-centric podcasts: recipe clubs, abalone, etc.

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