Podcasts about Salt Fat Acid Heat

It's fitting that Marcus' biggest Stoic influence was his step-father because Father's Day is just 9 days away! The Dads on the Daily Dad team put together a list so that you don't have to go on a hunt to find a good gift for the Dads in your life

I veckans avsnitt av Billgren Wood dyker vi ner i vad som sätter grunden för ett vackert hem - de fyra grundstenarna! Bemästrar vi konsten att inreda med glas, färg, textil och trä kan varje rum bli trivsamt, harmoniskt och ge energi. Allt inspirerat av vår guru Samrin Nosrats kokbok och Netflix-serie Salt Fat Acid Heat, som vi älskar! Vi pratar också om ELLE-galan och allt skvaller, den flörtiga stämningen, hur det känns att bli sågad och vilka trender vi ser. Vi samlar ihop de sista dopaminerna vi har i kroppen efter en maxad helg och summerar både livet och inredningens A och O i ett personligt och behändigt handboksformat. Välkomna!

My guest today is my friend Samin Nosrat, the author of the bestselling, award-winning cookbook Salt Fat Acid Heat, and the host and executive producer of the hit Netflix show that's based on it. Her second cookbook comes out this fall, and it's called Good Things: Recipes and Rituals to Share With People You Love. Back in March 2020, Samin and I started a podcast together called Home Cooking, where we answered people's anxious questions about cooking in the time of the pandemic and lockdown. And we're bringing that podcast back later this year. Samin is one of my closest friends. We've been there for each other for all of the most important moments of our lives over the years that we've known each other. But with a total lack of consideration to our friendship, it turns out Samin's had important moments in her life from before we met. But we're going to make up for lost time, and she's going to talk to me about one of them today.For more, visit songexploder.net/keychange.You can listen to "Untouchable Face" by Ani DiFranco here. 

We're kicking off our breakdown of Salt, Fat, Acid, Heat by Samin Nosrat, and this week, it's all about Salt! Salt is the key to unlocking flavor - it enhances taste, balances sweetness, and transforms bland dishes into something truly delicious. In this episode, we explore how salt impacts cooking, why it's essential, and how to use it effectively in your home kitchen. If you've ever wondered how to season your food like a pro, this episode is for you!Plus, we're wrapping up with answers to your Dinner Dilemmas, tackling real-life meal planning questions to help make your home cooking easier.Don't forget to subscribe and leave a review - thanks for listening!Sign up for a free trial + get 20% off your first annual subscription: plantoeat.com/PTEPODContact us: podcast@plantoeat.comConnect with Plan to Eat online:InstagramFacebookPinterest

Send Bite Me a Text!Ever tried to make chocolate pudding with an older electric stove and found it takes four times as long as expected? Join me as we tackle this exact challenge, turning a simple six-minute task into a 25-minute adventure. Inspired by Samin Nosrat's "Salt Fat Acid Heat," we explore how chocolate pudding can be a beacon of joy and togetherness. Find share tips on infusing your pudding with cannabis, offering a flexible recipe that caters to your palate with rich cacao powder and bittersweet chocolate. You'll hear humorous kitchen tales and insights into turning everyday cooking into a special occasion, all while diving into the heartwarming narrative of chocolate's unifying power.Discover the secrets to crafting the perfect cannabis-infused chocolate pudding, balancing flavours and calculating dosages to make sure your dessert is both a treat and a revelation. I reflect on the peculiarities of cooking with older stoves and the little adjustments that lead to culinary success. Celebrate the theme of chocolate through this rich, chocolatey episode, filled with laughter, kitchen wisdom, and the sheer joy of bringing people together through food and cannabis.Learn more and join today at joinbiteme.com and let's connect, learn and create together. You can leave a review via Love The Podcast!Support the show Visit the website for full show notes, free dosing calculator, recipes and more.

Even if you dislike cooking, you still have to eat every day. In this episode, Margaret Eby, author of You Gotta Eat: Real-Life Strategies for Feeding Yourself When Cooking Feels Impossible, shares practical tips for getting meals on the table. Plus, Samin Nosrat, author of Salt Fat Acid Heat, offers expert advice on how to become more confident in your kitchen.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

In 2020, Samin Nosrat, author of the bestselling cookbook Salt Fat Acid Heat, and Hrishikesh Hirway, host of the podcast and Netflix show Song Exploder, teamed up to create Home Cooking, a podcast where they answer listeners' cooking questions, make lots of bad puns, and share their passion for cookies, among other foods. They join Dan this week and accept a challenge: How much time can the three of them spend analyzing the most minute details of cookies? Plus, Dan and Samin resolve their olive beef.Here's how to make the pan-bang cookies in the episode.This episode originally aired on November 2, 2020, and was produced by Dan Pashman, Emma Morgenstern, Andres O'Hara, and Tomeka Weatherspoon, with editing by Tracey Samuelson. It was mixed by Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell. This update was produced by Gianna Palmer. Transcription by Emily Nguyen.Every Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.Transcript available at www.sporkful.com.Right now, Sporkful listeners can get three months free of the SiriusXM app by going to siriusxm.com/sporkful. Get all your favorite podcasts, more than 200 ad-free music channels curated by genre and era, and live sports coverage with the SiriusXM app.

As we approach our 500th episode, we are bringing back two memorable episodes from 2018, our first year of the podcast. Samin Nosrat is a chef and the author of the legendary cookbook Salt Fat Acid Heat. This episode was our very first, and it was recorded at Books Are Magic in Brooklyn on July 12, 2018. We talked to Samin about “too-mami” (cooking with too much umami), angry letters, and the differences between brands of kosher salt—that is, not all kosher salt is the same. Also on the show is a great conversation with Flynn McGarry. He's the chef-owner of Gem Wine and Gem Home in New York City. In this episode, we discuss his time working at Los Angeles restaurant Alma at age 13, while being homeschooled, and his famous pop-ups even earlier in his career. The journey is all documented in the great film Chef Flynn, and we get into Flynn's many travels and eventual business opening in NYC—the most competitive and cutthroat restaurant city in America.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Can death be portrayed as beautiful? In this episode, we share the joy of talking with Wendy MacNaughton (artist, author, graphic journalist) and Frank Ostaseski (Buddhist teacher, author, founder of the Metta Institute and Zen Hospice Project) about using drawings and images as tools for creating human connections and processing death and dying. You may know Wendy as the talented artist behind Meanwhile in San Francisco or Salt Fat Acid Heat. Our focus today, however, was on her most recently published book titled How to Say Goodbye. This beautiful book began as a very personal project for Wendy while she was the artist-in-residence at Zen Hospice. As BJ MIller writes in the foreword, “May this book be a portal -- a way for us to move beyond the unwise territory of trying to ‘do it right' and into the transcendent terrain of noticing what we can notice, loving who we love, and letting death -- like life --surprise us with its ineffable beauty.” Some highlights from our conversation:   The role of art in humanizing the dying process.  How the act of drawing can help us sloooow down, pay attention to the people and world around us, and ultimately let go…  The possibility of incorporating drawings in research and even clinical care.  The wisdom and experiences of hospice caregivers (who are often underpaid and undervalued). How to use the “Five Things” as a framework for a “conversation of love, respect, and closure” with someone who is dying. And finally, Wendy offers a drawing lesson and ONE-MINUTE drawing assignment to help us (and our listeners) be more present and connect with one another. You can read more about this blind contour exercise from Wendy's DrawTogether Strangers project. The rules are really quite simple:  Find another person. Sit down and draw each other for only one minute. NEVER lift up your pen/pencil (draw with a continuous line)  NEVER look down at your paper That's it! While the creative process is what truly matters, we think that the outcome is guaranteed to be awesome and definitely worth sharing. We invite you to post your drawings on twitter and tag us @GeriPalBlog! Happy listening and drawing, Lingsheng @lingshengli  Additional info:  For weekly lessons on drawing and the art of paying attention from Wendy, you can subscribe to her Substack DrawTogether with WendyMac and join the Grown-Ups Table (GUT)!  To learn more about Frank's teaching and philosophy on end-of-life care, read his book The Five Invitations   

In Episode 391, Patrick, Jeffrey, and Craig chat about Elden Ring strategies and then discuss five mostly baseball topics.1. Here we are now, going to the South Side: I don't know how Martin Maldonado became a podcast cocnern, but theirs some concerning Martin Maldonado news.2. Hey now, there was an All-Star Game: A recap of the goings on in Arlington3. Around the Horn: Speaking of podcast concerns, the Athletics have a schedule and Kansas City adds a weird hot-dog-based concession.4. What to Watch: Let's kick off the second half in stsyle, with yet another A's/Angels series5. No spoilers, but no Macon this time around. Craig still gets annoyed though.Five and Dive is listener-supported, you can join our Patreon at patreon.com/fiveanddive. If you want to get in contact with the show, the e-mail address is fiveanddive@baseballprospectus.com.Our theme tune is by Jawn Stockton. You can listen to him on Spotify and Apple MusicSpotify: http://bit.ly/JawnStockton_SpotifyApple Music: http://bit.ly/JawnStockton_AM

Welcome back to Bad Dads Film Review! Today's episode is a seasonal journey, a seaside escapade, and a culinary exploration all rolled into one. We're starting with our top 5 favourite seasons in cinema, taking a detour to the charming town of Saltburn, and wrapping up with a dive into the flavoursome world of Salt Fat Acid Heat.Top 5 Seasons in Cinema:Spring - "Spring, Summer, Fall, Winter... and Spring" (2003): This beautiful film uses the cyclical nature of the seasons to tell profound stories of human life, reflecting the passage of time and the lessons learned along the way.Summer - "The Endless Summer" (1966): An iconic surf documentary that follows two surfers on a global quest to find the perfect wave, capturing the essence of summer and adventure.Autumn - "When Harry Met Sally" (1989): The autumnal scenes of New York City provide a picturesque backdrop to this classic romantic comedy, enhancing the film's themes of change and maturity.Winter - "The Revenant" (2015): Winter's harshness is palpable in this survival drama, where the icy landscapes are both breathtakingly beautiful and brutally challenging.All Seasons - "Forrest Gump" (1994): Forrest's life story moves through the seasons of his life, with the changing scenery reflecting his journey from a young boy to a seasoned adult.Buckle up, podcast listeners, for a cinematic ride that's equal parts posh and psychotic. We're diving into "Saltburn," the darkly comedic brainchild of Emerald Fennell, the filmmaker who brought us the unforgettable (and slightly terrifying) "Promising Young Woman."This time, Fennell takes us to the hallowed halls of Oxford University, where we meet Oliver Quick. Oliver's about as out of place as a rogue Crocs sandal in a Savile Row suit. But fear not, for a knight in shining bespoke armour appears – well, more like a charming aristocrat named Felix Catton.Felix, dripping in privilege and charisma, offers Oliver a summer getaway he can't refuse: an invitation to Saltburn, the sprawling estate overflowing with Felix's equally eccentric family. Imagine "The Grand Budapest Hotel" if it took a very wrong turn down Downton Abbey Lane.Oliver jumps at the chance to escape his dorm room ramen existence. But what starts out as a posh poolside dream quickly descends into a hilarious, horrifying mess. Think "Weekend at Bernie's" meets "The Talented Mr. Ripley," with a healthy dose of Evelyn Waugh thrown in for good measure.Shifting from the cinematic to the culinary, Salt Fat Acid Heat is a fascinating docuseries hosted by chef and food writer Samin Nosrat. Based on her bestselling book, the series explores these four fundamental elements of cooking to uncover how they can be used to enhance flavour and create culinary delights. Nosrat's journey takes viewers around the world, from the sea salt of Japan to the olive groves of Italy, making it a mouth watering exploration of global cuisine. We were of course really only interested in the salt contentWhether you're a film aficionado, a seaside explorer, or a culinary enthusiast, today's episode offers a rich palette of discussions. So, join us as we traverse through cinematic seasons, uncover the charm of Saltburn, and savour the fundamental tastes of Salt Fat Acid Heat.

Samin Nosrat, author of the bestselling cookbook "Salt Fat Acid Heat", joins Dan to talk about feeling like an outsider, sexism and pretentiousness in food, and the finer points of toast.This episode originally aired on October 8, 2018. It was produced by Dan Pashman, Anne Saini, and Aviva DeKornfeld, with editing by Gianna Palmer, and mixing by Dan Dzula. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.Every other Friday, we reach into our deep freezer and reheat an episode to serve up to you. We're calling these our Reheats. If you have a show you want reheated, send us an email or voice memo at hello@sporkful.com, and include your name, your location, which episode, and why.

Michele joins chef Samin Nosrat, author of the New York Times bestseller Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, to tell stories of Nosrat's mother's kitchen, who and what else shaped her as she grew up, and a very special trip Nosrat took to her native Iran when she was just a kid.Samin Nosrat is a San Diego-born, Oakland-based chef, writer, and teacher. Netflix's documentary series Salt Fat Acid Heat, based on her book, was released in 2018. She has also starred in Netflix's children's cooking series Waffles + Mochi (produced by Higher Ground Productions), and co-hosted the podcast Home Cooking with Hrishikesh Hirway.Nosrat began her cooking career at Alice Waters' acclaimed Berkeley restaurant Chez Panisse. She went on to work in Italy alongside chefs Benedetta Vitali and Dario Cecchini, and at (the now-closed) Eccolo in Berkeley. She is currently at work on a second book.Find the episode transcript here: https://www.audible.com/ymk/episode16 Hosted on Acast. See acast.com/privacy for more information.

Welcome to the latest episode of the podcast. I'm excited to be here today with an interview with Rose Wilde. Rose is the owner of RedBread and the author of the newly released book Bread and Roses: 100 GrainForward Recipes Featuring Global Ingredients and Botanicals. Today on the podcast, Rose and I talk all about her beautiful recently released book and the design features of the book, including colored paper pages and lovely illustrations combined with photography. We then go on to talk about botanicals, the recipe for confetti cake that contains veggies, as well as Rose's tips for how to start writing, believing in yourself, and Rose's collection of over 300 cookbooks, including some of her favorites. This is an episode I'll probably go back and listen to, and I swear I could have talked to Rose for another hour about all the things related to baking and cookbooks.  Before we dive into the show, I wanted to let you know that in 2024, the Get Paid to Get Published Program is going to undergo a renovation. I've had the program for 3 years, and it's time for me to shake things up a bit. So this is all to say that if you want to write a cookbook and get paid an advance or royalties by a publisher to write the book, then you need to join before the renovations take place. You'll be “grandmothered” into all the upcoming changes that will all be for the better - to help you get better results pitching a cookbook idea to a publisher that it rooted in who you are and what you do. Head on over to www.cookbookwritersacademy.com/free to learn more about the Get Paid to Get Published method and the Get Paid to Get Published program. So, without further delay, let's talk to Rose Wilde, who is an embodiment of being true to who she is and what she loves and sharing that in her new cookbook. Things We Mention In This Episode: Learn how to Get Paid to Write a Cookbook So You Don't Have to Spend Your Own Money to Get Published Bread and Roses: 100 Grain-Forward Recipes Featuring Global Ingredients and Botanicals Connect with Rose Wilde online Grist by Abra Berens Ice Cream According to Osterberg Bread Revolution by Peter Reinhart Breakfast Lunch and Tea by Rose Carrarini  Salt Fat Acid Heat by Samin Nosrat  

This week we are revisiting ep. 61 from February, 2022: Sandwich Theology. As I was reminded this week, we are made by God with differing interests, ideas, strengths, and talents for a reason and when we come together using all of our strengths on behalf of one another, we are acting as the Body of Christ. If you'd like to connect with me, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠find me on Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠at my website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, or ⁠⁠⁠⁠⁠⁠⁠⁠on Substack⁠⁠⁠⁠⁠⁠⁠⁠. If you'd like to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠help support this podcast financially⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, there's a way to do just that ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠on my page at buymeacoffee.com⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! Thanks for sharing, subscribing, rating, and reviewing, as this helps our community to grow. Thanks as always to my friend, Peter Vaughan-Vail, for providing the beautiful harp music you hear in this and every episode. Here are some resources I hope will help you to engage with this week's topic in a deeper way for yourself: 1. Find the Green Goddess and other perfect sandwiches at ⁠Briggs⁠ in North Attleboro, Massachusetts 2. ⁠Salt Fat Acid Heat⁠ by Samin Nosrat - series, book and more 3. ⁠Be the Bridge⁠ - book, podcast and more 4. Song: ⁠How Beautiful⁠, by Twila Paris 5. Children's book: ⁠Hello World⁠, by Kelly Corrigan 6. Song: ⁠We Are Many Parts⁠, by Marty Haugen 7. Song: ⁠Hold Us Together⁠, by Matt Maher 8. Song: ⁠Garden⁠, by Matt Maher 9. Book: ⁠Taste and See: Discovering God Among Butchers, Bakers and Fresh Food Makers⁠, by Margaret Feinberg 10. Activity: build a charcuterie board with balance and variety in mind: cheeses, meats, veggies, fruits, nuts, jams, dips and more - share with a new friend! 11. Song: The Body of Christ, by Sarah Hart

In 2017, illustrator Wendy McNaughton completed an artist-in-residency at the Zen Hospice Guest House in San Francisco. She got to know families, caregivers, staff, and the dying. What emerged is her new book, “How To Say Goodbye.” Drawn-from-life illustrations are paired with gentle advice on how to let someone go. “The person dying is in charge,” reflects MacNaughton, and her book offers simple ways to be witness to a loved one's last moments. And when mutual peace and understanding matters the most, she writes, simple declarations like,“I forgive you. Please forgive me. Thank you. I love you. Goodbye” can offer closure. We'll talk to MacNaughton and a hospice caregiver. Guests: Wendy MacNaughton, illustrator; artist; graphic journalist - McNaughton's latest book is "How to Say Goodbye." She has illustrated or authored eleven books, including "Salt Fat Acid Heat," and "Meanwhile in San Francisco," and is the creator of DrawTogether, the educational drawing program for kids and adults Ladybird Morgan, co founder Humane Prison Hospice Project - Morgan is a registered nurse and clinical social worker and has worked in end of life care for over 20 years. She is currently a palliative care consultant with Mettle Health.

Episode Notes Nancy Singleton Hachisu is a California native and Stanford alumnus who moved to Japan in 1988 to live in rural Saitama prefecture with her husband, a Japanese farmer. A James Beard Award-winning food writer, Nancy is the author of 4 cookbooks and frequently appears in Japanese print and television media. You may have seen her on Netflix's Salt Fat Acid Heat. Nancy's latest book, Japan: The Vegetarian Cookbook, is a follow-up to the global best seller, Japan: The Cookbook, and showcases the elegant simplicity of Japanese vegetarian dishes. In this episode, Nancy and Liren discuss her newest cookbook, a sense of spirituality and connection with vegetables, the finer points of tempura, and more! Learn more about Nancy at https://www.nancysingletonhachisu.com Follow Nancy on Instagram: @nancyhachisu

We are back for season 4! Samin Nosrat (author of Salt Fat Acid Heat and host of Home Cooking) joins us for a tale about fruit, #vanlife, and forbidden love. This is the first of ten episodes this season, which will release every Wednesday for the next nine weeks! Follow Samin on IG @ciaosamin. You can support Normal Gossip directly by buying merch or becoming a Friend or a Friend-of-Friend at supportnormalgossip.com. Our merch shop is run by Dan McQuade. You can also find all kinds of info about us and how to submit gossip on our Komi page: https://normalgossip.komi.io/ Episode transcript here. Follow the show on Instagram @normalgossip, and if you have gossip, email us at normalgossip@defector.com or leave us a voicemail at 26-79-GOSSIP. Normal Gossip is hosted by Kelsey McKinney (@mckinneykelsey) and produced by Alex Sujong Laughlin (@alexlaughs). Diana Moskovitz is our story editor. Justin Ellis is Defector's projects editor. Jae Towle Vieira is our production assistant. Show art by Tara Jacoby. Normal Gossip is a proud member of Radiotopia. Credits recorded by Marielle Cabe.

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Cooking is one of the most basic human activities. We've probably been doing it since the discovery of fire and, yet, it's more than just fuel. It's culture. It's comfort. It's increasingly content. The problem is when we have such high expectations for something so simple and vital, we can find ourselves, well…paralyzed with doubt. Not to mention hungry. On this episode of How To!, host Carvell Wallace brings on Samin Nosrat, author of Salt Fat Acid Heat, who talks with food writer, Rachel Baron, about managing emotions in the kitchen. They dive deep on what it means to manage (and harness) feelings of chaos, how to stop comparing yourself to Instagram chefs, and how to feed not just yourself, but your soul.  If you liked this episode, check out: “How To Stress-Bake with Claire Saffitz” and “How To Cook One Perfect Meal.” Do you wonder how best to use your time? Send us a note at howto@slate.com or leave us a voicemail at 646-495-4001 and we might have you on the show. If you enjoy this show, please consider signing up for Slate Plus. Slate Plus members get an ad-free experience across the network and exclusive content on many shows—you'll also be supporting the work we do here on How To!. Sign up now at slate.com/howtoplus to help support our work. Learn more about your ad choices. Visit megaphone.fm/adchoices

Andy Daly's yard has some day lilies, which he does not particularly enjoy, and some olive trees. Andy likes olives but finds the process of turning an olive from his own tree into an olive he can eat to be pretty challenging because it turns out it takes several steps. Once when he was a boy, his parents gave him some olives as a birthday present because they knew how much he liked olives and they thought it would be funny. Andy didn't think it was all that funny but they gave him other gifts too so don't worry. He thinks it would be hard to kill someone with a weed whacker but he's willing to speculate on how that might happen.He hopes you sleep well and have pleasant dreams.Hey Sleepy Heads, is there anyone whose voice you'd like to drift off to, or do you have suggestions on things we could do to aid your slumber? Email us at:  sleepwithcelebs@maximumfun.org.Follow the Show on:Instagram @sleepwcelebsTwitter @SleepWithCelebsTikTok @SleepWithCelebsJohn is on Twitter @johnmoe.John's acclaimed memoir, The Hilarious World of Depression, is now available in paperback.

Wendy MacNaughton is an acclaimed visual artist whose work you've probably seen and/or love. Between illustrating the bestselling cookbook Salt Fat Acid Heat, drawing for the New York Times, and teaching “Draw Together” online art classes for kids, she somehow found the time to design the artwork for Mike's show The Old Man and the Pool, as well as co-design the cover art for The New One book. Mike talks with Wendy about the process of finding one's artistic voice, turning her car into a mobile art studio, and the relationship between writing jokes and drawing pictures.Please consider donating to Girls Garage

Chef, teacher, and author Samin Nosrat believes anyone can cook great food—as long as they have an understanding of salt, fat, acid, and heat. Samin breaks down those four elements into an easily digestible (and fascinating!) science lesson in her recently-released cookbook, and on this week's episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Anna and Alex share their simple guide on how to meal prep for the week.Includes specific meal prep ideas to get you started.This episode builds on the content covered in Episode 15, so we recommend listening to that episode first. The girls share many ways you can meal prep to suit your lifestyle and exactly how you can make this a long term habit.Weekly shares:Anna: 'Salt Fat Acid Heat' cookbook by Samin NosratAlex: client testimonial If you enjoyed this episode, please leave a rating/review.--Website: thebitingtruth.comShop: Check out our meal plans hereInstagram: @thebitingtruthGet in touch: info@thebitingtruth.com 

Netflix star Samin Nosrat shares the one amazing meal that inspired her to become a professional chef. Her cookbook “Salt, Fat, Acid, Heat” is a guide to the essential elements of successful cooking. In another of Julie's favorite conversations from the Top of Mind live radio show archives, Nosrat explains how to make delicious food whether you're a conscientious recipe-follower or a free-wheeling experimenter (like Julie). Top of Mind is a BYUradio podcast.Guest:Samin Nosrat, chef and author of "Salt, Fat, Acid Heat" (which is also a Netflix documentary series)

Men Unscripted is a podcast where men are joining the host, Aaron Flores to share what it is like for them to live in their body and their experiences with food. All of the conversations are anonymous and each participant is using an alias in the hopes that their anonymity helps them be as vulnerable as possible. Today's conversation is with "Clay". "Clay" talks about his experience in collge and how being a business major and getting an MBA was part of how he learned how deep of an impact diet cultures was having on his body.  "Clay" shares about his own mental health and eating disorder struggles and how the moments of finally connecting to his body were so challenging.  He also talks about how helpful having a dietitian and therapist were in helping him start this healing process.   Salt Fat Acid Heat by Samin Nosrat SpiritFarer Men Unscripted Patreon Page Follow Aaron on IG @AaronFloresRDN

Welcome friends! Mikey and Rinne take this episode to dive into their current faves in the world of recipe literature. What is inspiring them to cook more delicious food? Where are they finding new ingredients? What are they using to beat each other senseless during arguments? Cookbooks!! Here are a list of our faves that we discuss: - Salt Fat Acid Heat: https://www.saltfatacidheat.com - Six Seasons: https://www.joshuamcfadden.com/sixseasons - My Calabria: https://www.cookingwithrosetta.com/cookbooks/my-calabria - Coconut and Sambal: https://www.powells.com/book/-9781526603517/1-0 - Bon Appetit: https://www.bonappetit.com - The Sporkful: https://www.sporkful.com - Home Cooking: https://homecooking.show  

Some cookbooks are just a collection of recipes. That's great, but how about cookbooks that take you to the next level as a cook, imparting techniques and strategies to make you better at your craft? That's what we're talking about. Renee and Sara round up some of our favorites that taught us, and can teach you, some new tricks in the kitchen. Note: For more links, visit this episode's link on our website. Resources from this episode: Alice Waters and elitism (NYT) Cooked, by Michael Pollan Cookbooks mentioned in this episode: Salt Fat Acid Heat, by Samin Nosrat Small Victories, by Julia Turshen America's Test Kitchen Family Cookbook America's Test Kitchen Family Baking Book Thanksgiving: How to Cook it Well, by Sam Sifton The Art of Simple Food, by Alice Waters How to Cook, by Hugh Acheson The Food Lab, by J. Kenji Lopez-Alt On Food and Cooking, by Harold McGee Keys to Good Cooking, by Harold McGee Food IQ, by Daniel Holzman & Matt Rodbard The Gourmet Cookbook, by Ruth Reichl How to Cook Everything: The Basics, by Mark Bittman Recipes mentioned in this episode: Blueberry pie (America's Test Kitchen Family Cookbook) Classic apple pie (America's Test Kitchen Family Cookbook) Apple pie (Thanksgiving: How to Cook it Well) Jennie's chicken pelau (Small Victories) Best rice pilaf with roasted red cabbage (Small Victories) Beef stew (The Art of Simple Food) Tart and pie dough (The Art of Simple Food) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 5/18/2022): The Campout Cookbook, by Marnie Hanel & Jen Stevenson

Chef and teacher Samin Nosrat brings us heaps of advice through her four building blocks of flavor: Salt, Fat, Acid and Heat. Sara and Renee have learned a lot from this cookbook and we break it down to our favorites recipes and techniques. Resources mentioned in this episode: Samin Nosrat Salt Fat Acid Heat Home Cooking Waffles & Mochi Wendy McNaughton Japanese Cookbook for Beginners Snacking Cakes Eleven Madison Park granola (NYT) Mooncakes and Milk Bread Six Seasons Recipes mentioned in this episode: Buttermilk-marinated roast chicken (page 340) Slow-roasted salmon (page 310) Pesto (page 382) Ligurian Focaccia Blue cheese dressing (page 249) Tahini dressing (page 251) Chicken pot pie (page 322) Chicken with lentil rice (page 334) Fresh ginger and molasses cake (page 412) Lori's chocolate midnight cake (page 410) Nekisia's olive oil and sea salt granola (page 402) Chicken stock (page 271) Tuscan bean and kale soup (page 274) Chicken and garlic soup (page 332) Shaved carrot salad with ginger and lime (page 227) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 5/18/2022): The Campout Cookbook, by Jen Stevenson & Marnie Hanel

People want performance. As sustainability focused as a new product can be, if it is truly attempting to dominate the market, the new product has to be as good as or better than the less sustainable incumbent it is looking to replace. This is especially true with sustainable food. To this end, many of us have searched – often in vain – for plant-based dairy products, such as ice cream and cheese, that are both delicious and environmentally sustainable.  In this episode, Chad Reed sits down with Tim Wildin, CEO of Vertage. Using a chef-driven, science-backed, and consumer-focused approach, Vertage develops and sells delicious plant-based cheeses to restaurants across the spectrum in select U.S. cities. Tim talks about his career journey through the sustainable food space, how he teamed up with Chef Margaux Riccio to found Vertage, the secret sauce behind Vertage's plant-based cheeses, and much more. LinksVertageFlexitarian DietSalt, Fat, Acid, HeatEpisode recorded March 22, 2022

Welcome back! This week Moni and Kat can't wait to dig into Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat. This is defintely a switch from the books the ladies normally review but the conversation is no leas delicious!! Grab a drink and enjoy the show. Apologies for the audio this week. We are workimg hard to get new recording equipment and a studio. If you want to help us create better sounding content or just want to support the show, consider being a sponser! Hit us up at thefabpodcast@gmail.com for details. Linktr.ee/Fabpod

Meat-free meals are the bread and (vegan) butter of this episode. Both Sara and Renee have lots of experience cooking vegan and vegetarian recipes, and in this episode we break down our favorite recipes, books, tips and tricks. (NOTE: For show notes with links, visit our website!) Resources from this episode: Cook for Love — free account required to view recipes Eat to Live, by Joel Fuhrman (Yes, Sara called him Mark Fuhrman in the episode, whoops!) Bisto gravy granules Cookbooks/recipes mentioned in this episode: Apples to Zucchini VB6, by Mark Bittman The Sprouted Kitchen, by Sara Forte Simply Julia, by Julia Turshen Linda McCartney's Family Kitchen Love & Lemons, by Jeanine Donofrio The Weekday Vegetarians, by Jenny Rosenstrach Vietnamese Food Any Day, by Andrea Nguyen Indian Instant Pot cookbook, by Urvashi Pitre Dinner for Everyone, by Mark Bittman The New Vegetarian Cooking for Everyone, by Deborah Madison America's Test Kitchen's Vegan for Everybody America's Test Kitchen's Vegetables Illustrated America's Test Kitchen's Just Add Sauce My New Roots, by Sarah Britton Naturally Nourished, by Sarah Britton Family, by Hetty McKinnon Recipes mentioned in this episode: Roasted red pepper, almond and garlic dip (Epicurious) Romesco, chickpea and smashed egg bowl (Smitten Kitchen Every Day) Sweet potato surprise (Love & Lemons) Super easy Mac & Cheese (Cook for Love) Black bean and corn tamale pie (Simply Julia) Carrot & chickpea korma (Simply Julia) Caribbean pelau with kidney beans & spinach (Simply Julia) Refried black bean tostadas with avocado & pickled onions (The Weekday Vegetarians) Spicy-tangy-smoky pinto bean bowls (The Weekday Vegetarians) Spiced chickpea stew with coconut and turmeric (Alison Roman, NYT) Coconut curry chickpeas with pumpkin and lime (Melissa Clark, NYT) Farro with roasted squash, feta and mint (Melissa Clark, NYT) Crispy tofu with broccoli and sesame peanut pesto (Smitten Kitchen Every Day) Mushroom bourgignon (Smitten Kitchen) Roasted portobello in wine sauce (Cook for Love) Vegan shepherd's pie (Cook for Love) Kentucky fried cauliflower (Cook for Love) Sloppy janes (Cook for Love) Veggie nuggets (Cook for Love) Tempeh peanut chili (Dinner for Everyone) Mung bean dal (Dinner for Everyone) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 4/20/2022): Salt Fat Acid Heat, by Samin Nosrat

Do we really need a recipe for avocado toast? Not really. This book is an easy weeknight cookbook (mostly!) but we aren't sure about GP's no-recipe recipes (should they even be in a cookbook?!) and general diet culture and cultural appropriation. Sara finds some gems anyway, and Renee is rushing it back to the library! Resources mentioned in this episode: Gwyneth Paltrow Thea Bauman It's All Easy It's All Good goop Recipes mentioned in this episode: Avocado toast (page 45) Blueberry granola parfait (page 4) Açai bowl (page 2) Thai curry noodle pot (page 35) Chai tea (page 54) Matcha tea (page 60) Turkey meat loaf (page 124) Tikka masala roast chicken (page 165) Indian creamed spinach (page 103) Roasted cauliflower with curry and lime (page 117) Moroccan chicken salad wrap (page 32) Miso ramen (page 113) Asian-steamed halibut with scallions and bok choy (page 186) Black bean soup (page 64) Carbonara (page 66) Grilled cheese and easy tomato soup (page 71) Chocolate mousse (page 227) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 4/20/2022): Salt Fat Acid Heat, by Samin Nosrat

【聊了什么】 食物是最公共也是最私密的事情，如果你的生活比较规律，一天会需要至少做出三个关于跟吃有关的决定，是外卖还是堂食奶茶还是咖咖啡，吃肉还是素食，中餐还是日料，火锅还是早茶，每一个决定都牵起，无数个关于商业社会、关于劳动者、关于人口流动、关于环保、关于文化的话题，在过去的几年里，我们都出于各种各样的原因成为了流散的异乡人，疫情开始之后，这种绵长的甘肠寸断的乡愁又成为了我们人生的底色。 所以对于异乡人来说，厨房突然重新成为了治愈我们的地方。像小高姐、老饭骨、慢食、慢语等成为了连接新一代流散群体的文本，在厨房里还原甚至提升了记忆里面的味道，成了很多人的疗愈体验。吃，既是一个政治的商业的文化的话题，也是一个温情的私密的心照不宣的体验。所以这期节目我们聚齐了七个女的一起来聊吃在我们生活中扮演的角色。 Food is both an utterly public and intimate matter. Every decision you make around food is related to infinitely more topics: commercialism, labor, population mobility, sustainability, culture & history, and more. During the past two years of the pandemic, the sprawling diaspora that we are a part of has been forced to face their yearning for home heads on. So we turn to the kitchen to heal our homesickness and cravings for hometown food, and gathered seven women here today to chat about food, the role it plays in our lives, and how it relates to our personal and cultural identities. 【时间轴】 这期节目，我们聚齐了七个女的: 1:45 自我简介+拿手菜 10:58 春节期间想家怎么办? 如何在异乡寻找家乡的味道：多元与单一的的“家乡味道”， 眷村文化，北漂青年，培梅食谱，食物在迁移中扮演的角色 20:12 小馄饨：对于食物的政治与情感，应有尽有的中超 26:25 小杨：“怂狗跑得快，穷人做饭香”，地域与时代对于食物记忆的影响，“改革开放三十年，为何还要屯白菜”，劳作与家人的连接 33:42 小蓝：爷爷奶奶对于自己吃饭习惯的影响；来美之后，乡愁和食物的概念变得宽泛了 36:28 一芳：半个北方人，半个广东人，家乡菜其实就是家常菜 38:48 带着亚洲胃走世界，逢年过节必须要吃中餐 47:07 烹饪与女性身份的关系，女性在家庭及社会中的地位 56:21 在家做饭vs出门吃饭 59:09 食物与身份认同，对于食物的喜爱都是连接着童年的记忆 1:03:52 疫情如何改变我们和食物的关系 1:10:48 购买pastry scraper如何拯救厨房台面；最好吃的饭是现成的饭 1:12:20 不想做饭的时候也要做：如何拥抱半成品，安利空气炸锅 1:21:30 花酱：对于食物作为消费品和消费实验的这种撕裂的感觉 1:28:19 生活小妙招 1:45 Self-introduction and our best dishes 10:58 What to do while missing home during Chinese New Year? How to find a sense of home abroad? How our childhood and upbringing helped shape our memories of food 20:12 Politics and food, and the Asian supermarkets that have everything 26:25 Growing up in Northern China and how lack of resources instilled an instinct to save up food; on labor and food 33:42 Impact of grandparent's cooking habits 36:28 Half Northerner and half Cantonese; cravings for home food means cravings for homemade food 38:48 Our Chinese stomachs and why we eat Chinese food every holiday 47:07 On cooking and the female identity, women's role in the family and in society 56:21 On cooking at home versus going out to eat 59:09 On food and identity; how our favorite food is tied to our treasured memories 1:03:52 How the pandemic changed our relationship with food 1:10:48 The best food is what's already been made for you 1:12:20 Solutions for cooking even when you don't want to: embrace the frozen food aisle and buy an air fryer 1:21:30 On experiencing food as a consumer product and a consumer experiment 1:28:19 Life tips 【买咖啡】 如果喜欢这期节目并愿意想要给我们买杯咖啡： 海外用户：https://www.patreon.com/cyberpinkfm 海内用户：https://afdian.net/@cyberpinkfm 商务合作邮箱：cyberpinkfm@gmail.com 商务合作微信：CyberPink2022 If you like our show and want to support us, please consider the following: Those Abroad：https://www.patreon.com/cyberpinkfm Those in China：https://afdian.net/@cyberpinkfm Business Inquiries Email：cyberpinkfm@gmail.com Business Inquiries WeChat： CyberPink2022 【课外阅读】 我们提到的自来水带货 recommended products： 空气炸锅 Airfryer Scraper 厨余垃圾桶 Simple human compost caddy: link 菜谱 Salt Fat Acid Heat （有书，也有netflix剧） - The Wok, J. Kenji López-Alt The Food Lab, J. Kenji López-Alt Made with Lau （YouTube） 潮汕钟师傅 （YouTube）

【聊了什么】 食物是最公共也是最私密的事情，如果你的生活比较规律，一天会需要至少做出三个关于跟吃有关的决定，是外卖还是堂食奶茶还是咖咖啡，吃肉还是素食，中餐还是日料，火锅还是早茶，每一个决定都牵起，无数个关于商业社会、关于劳动者、关于人口流动、关于环保、关于文化的话题，在过去的几年里，我们都出于各种各样的原因成为了流散的异乡人，疫情开始之后，这种绵长的甘肠寸断的乡愁又成为了我们人生的底色。 所以对于异乡人来说，厨房突然重新成为了治愈我们的地方。像小高姐、老饭骨、慢食、慢语等成为了连接新一代流散群体的文本，在厨房里还原甚至提升了记忆里面的味道，成了很多人的疗愈体验。吃，既是一个政治的商业的文化的话题，也是一个温情的私密的心照不宣的体验。所以这期节目我们聚齐了七个女的一起来聊吃在我们生活中扮演的角色。 Food is both an utterly public and intimate matter. Every decision you make around food is related to infinitely more topics: commercialism, labor, population mobility, sustainability, culture & history, and more. During the past two years of the pandemic, the sprawling diaspora that we are a part of has been forced to face their yearning for home heads on. So we turn to the kitchen to heal our homesickness and cravings for hometown food, and gathered seven women here today to chat about food, the role it plays in our lives, and how it relates to our personal and cultural identities. 【时间轴】 这期节目，我们聚齐了七个女的: 1:45 自我简介+拿手菜 10:58 春节期间想家怎么办? 如何在异乡寻找家乡的味道：多元与单一的的“家乡味道”， 眷村文化，北漂青年，培梅食谱，食物在迁移中扮演的角色 20:12 小馄饨：对于食物的政治与情感，应有尽有的中超 26:25 小杨：“怂狗跑得快，穷人做饭香”，地域与时代对于食物记忆的影响，“改革开放三十年，为何还要屯白菜”，劳作与家人的连接 33:42 小蓝：爷爷奶奶对于自己吃饭习惯的影响；来美之后，乡愁和食物的概念变得宽泛了 36:28 一芳：半个北方人，半个广东人，家乡菜其实就是家常菜 38:48 带着亚洲胃走世界，逢年过节必须要吃中餐 47:07 烹饪与女性身份的关系，女性在家庭及社会中的地位 56:21 在家做饭vs出门吃饭 59:09 食物与身份认同，对于食物的喜爱都是连接着童年的记忆 1:03:52 疫情如何改变我们和食物的关系 1:10:48 购买pastry scraper如何拯救厨房台面；最好吃的饭是现成的饭 1:12:20 不想做饭的时候也要做：如何拥抱半成品，安利空气炸锅 1:21:30 花酱：对于食物作为消费品和消费实验的这种撕裂的感觉 1:28:19 生活小妙招 1:45 Self-introduction and our best dishes 10:58 What to do while missing home during Chinese New Year? How to find a sense of home abroad? How our childhood and upbringing helped shape our memories of food 20:12 Politics and food, and the Asian supermarkets that have everything 26:25 Growing up in Northern China and how lack of resources instilled an instinct to save up food; on labor and food 33:42 Impact of grandparent's cooking habits 36:28 Half Northerner and half Cantonese; cravings for home food means cravings for homemade food 38:48 Our Chinese stomachs and why we eat Chinese food every holiday 47:07 On cooking and the female identity, women's role in the family and in society 56:21 On cooking at home versus going out to eat 59:09 On food and identity; how our favorite food is tied to our treasured memories 1:03:52 How the pandemic changed our relationship with food 1:10:48 The best food is what's already been made for you 1:12:20 Solutions for cooking even when you don't want to: embrace the frozen food aisle and buy an air fryer 1:21:30 On experiencing food as a consumer product and a consumer experiment 1:28:19 Life tips 【买咖啡】 如果喜欢这期节目并愿意想要给我们买杯咖啡： 海外用户：https://www.patreon.com/cyberpinkfm 海内用户：https://afdian.net/@cyberpinkfm 商务合作邮箱：cyberpinkfm@gmail.com 商务合作微信：CyberPink2022 If you like our show and want to support us, please consider the following: Those Abroad：https://www.patreon.com/cyberpinkfm Those in China：https://afdian.net/@cyberpinkfm Business Inquiries Email：cyberpinkfm@gmail.com Business Inquiries WeChat： CyberPink2022 【课外阅读】 我们提到的自来水带货 recommended products： 空气炸锅 Airfryer Scraper 厨余垃圾桶 Simple human compost caddy: link 菜谱 Salt Fat Acid Heat （有书，也有netflix剧） - The Wok, J. Kenji López-Alt The Food Lab, J. Kenji López-Alt Made with Lau （YouTube） 潮汕钟师傅 （YouTube）

【聊了什么】 食物是最公共也是最私密的事情，如果你的生活比较规律，一天会需要至少做出三个关于跟吃有关的决定，是外卖还是堂食奶茶还是咖咖啡，吃肉还是素食，中餐还是日料，火锅还是早茶，每一个决定都牵起，无数个关于商业社会、关于劳动者、关于人口流动、关于环保、关于文化的话题，在过去的几年里，我们都出于各种各样的原因成为了流散的异乡人，疫情开始之后，这种绵长的甘肠寸断的乡愁又成为了我们人生的底色。 所以对于异乡人来说，厨房突然重新成为了治愈我们的地方。像小高姐、老饭骨、慢食、慢语等成为了连接新一代流散群体的文本，在厨房里还原甚至提升了记忆里面的味道，成了很多人的疗愈体验。吃，既是一个政治的商业的文化的话题，也是一个温情的私密的心照不宣的体验。所以这期节目我们聚齐了七个女的一起来聊吃在我们生活中扮演的角色。 Food is both an utterly public and intimate matter. Every decision you make around food is related to infinitely more topics: commercialism, labor, population mobility, sustainability, culture & history, and more. During the past two years of the pandemic, the sprawling diaspora that we are a part of has been forced to face their yearning for home heads on. So we turn to the kitchen to heal our homesickness and cravings for hometown food, and gathered seven women here today to chat about food, the role it plays in our lives, and how it relates to our personal and cultural identities. 【时间轴】 这期节目，我们聚齐了七个女的: 1:45 自我简介+拿手菜 10:58 春节期间想家怎么办? 如何在异乡寻找家乡的味道：多元与单一的的“家乡味道”， 眷村文化，北漂青年，培梅食谱，食物在迁移中扮演的角色 20:12 小馄饨：对于食物的政治与情感，应有尽有的中超 26:25 小杨：“怂狗跑得快，穷人做饭香”，地域与时代对于食物记忆的影响，“改革开放三十年，为何还要屯白菜”，劳作与家人的连接 33:42 小蓝：爷爷奶奶对于自己吃饭习惯的影响；来美之后，乡愁和食物的概念变得宽泛了 36:28 一芳：半个北方人，半个广东人，家乡菜其实就是家常菜 38:48 带着亚洲胃走世界，逢年过节必须要吃中餐 47:07 烹饪与女性身份的关系，女性在家庭及社会中的地位 56:21 在家做饭vs出门吃饭 59:09 食物与身份认同，对于食物的喜爱都是连接着童年的记忆 1:03:52 疫情如何改变我们和食物的关系 1:10:48 购买pastry scraper如何拯救厨房台面；最好吃的饭是现成的饭 1:12:20 不想做饭的时候也要做：如何拥抱半成品，安利空气炸锅 1:21:30 花酱：对于食物作为消费品和消费实验的这种撕裂的感觉 1:28:19 生活小妙招 1:45 Self-introduction and our best dishes 10:58 What to do while missing home during Chinese New Year? How to find a sense of home abroad? How our childhood and upbringing helped shape our memories of food 20:12 Politics and food, and the Asian supermarkets that have everything 26:25 Growing up in Northern China and how lack of resources instilled an instinct to save up food; on labor and food 33:42 Impact of grandparent's cooking habits 36:28 Half Northerner and half Cantonese; cravings for home food means cravings for homemade food 38:48 Our Chinese stomachs and why we eat Chinese food every holiday 47:07 On cooking and the female identity, women's role in the family and in society 56:21 On cooking at home versus going out to eat 59:09 On food and identity; how our favorite food is tied to our treasured memories 1:03:52 How the pandemic changed our relationship with food 1:10:48 The best food is what's already been made for you 1:12:20 Solutions for cooking even when you don't want to: embrace the frozen food aisle and buy an air fryer 1:21:30 On experiencing food as a consumer product and a consumer experiment 1:28:19 Life tips 【买咖啡】 如果喜欢这期节目并愿意想要给我们买杯咖啡： 海外用户：https://www.patreon.com/cyberpinkfm 海内用户：https://afdian.net/@cyberpinkfm 商务合作邮箱：cyberpinkfm@gmail.com 商务合作微信：CyberPink2022 If you like our show and want to support us, please consider the following: Those Abroad：https://www.patreon.com/cyberpinkfm Those in China：https://afdian.net/@cyberpinkfm Business Inquiries Email：cyberpinkfm@gmail.com Business Inquiries WeChat： CyberPink2022 【课外阅读】 我们提到的自来水带货 recommended products： 空气炸锅 Airfryer Scraper 厨余垃圾桶 Simple human compost caddy: link 菜谱 Salt Fat Acid Heat （有书，也有netflix剧） - The Wok, J. Kenji López-Alt The Food Lab, J. Kenji López-Alt Made with Lau （YouTube） 潮汕钟师傅 （YouTube）

This week we'll look at balance, contrast, and variety as reflected in a few perfect sandwiches and apply these truths to our faith lives, communities, and practices. Live Panel Discussion Via Zoom - JOIN US! I'll be part of a roundtable discussion on 2/22/22 on How to Claim Your Faith in the Midst of a Broken Church, sponsored by the Cenacle Sisters of Chicago with a great group of Catholic thinkers. I hope you'll join us, more information and registration here. If you'd like to connect with me, find me on Instagram or on my blog. If you'd like to help support this podcast financially, there's now a way to do just that, and thank you - visit me on my page at buymeacoffee.com! Thanks as always for sharing, rating, and reviewing! 1. Find the Green Goddess and other perfect sandwiches at Briggs in North Attleboro, Massachusetts 2. Salt Fat Acid Heat by Samin Nosrat - series, book and more 3. Be the Bridge - book, podcast and more 4. Song: How Beautiful, by Twila Paris 5. Children's book: Hello World, by Kelly Corrigan 6. Song: We Are Many Parts, by Marty Haugen 7. Song: Hold Us Together, by Matt Maher 8. Song: Garden, by Matt Maher 9. Book: Taste and See: Discovering God Among Butchers, Bakers and Fresh Food Makers, by Margaret Feinberg 10. Activity: build a charcuterie board with balance and variety in mind: cheeses, meats, veggies, fruits, nuts, jams, dips and more - share

Welcome to Episode 4: Salt! Cole gets real hot and bothered about salt and Courtney drops some extreme chemistry knowledge on us all. Also, Courtney's mic misunderstood the assignment at some points, but it gets fixed quickly. Sorry about that! Books We Referenced (Affiliate Links)Salt: A World HistorySalt, Fat, Acid, Heat Questions, Comments, or Snarky Remarks?Email us at cookerypodcast@gmail.com

Kelly and Lillian discuss an article about Salt Fat Acid Heat being Marxist (??) and accidentally have a good time!

“My Little Pony: A New Generation” star Vanessa Hudgens stops by to chat. Plus, Vanessa joins Drew and TikTok sensation Zachariah Porter in the kitchen to whip up some mystery puffs with an air fryer. Then, Drew Crew member interior designer Mikel Welch is sharing five ways to update your outdoor space for under $50. Plus, Drew kicks off a new segment “Drew's Reviews,” where Drew reviews things sent in by viewers, including Samin Nosrat's cookbook “Salt Fat Acid Heat.”See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode, we talk about cooking for our kids. We share some of our favorite tips for keeping kids fed, things our picky kids like to eat and how we make home cooking and parenthood work together at home. Resources shared in this episode: Ellyn Satter & the Division of Responsibility The Lazy Genius & the meal formula Lunchbots lunchboxes Didn't I just feed you? podcast Recipes mentioned in this podcast: Dutch baby from NYT Roasted red pepper, almond and garlic dip from Epicurious Turkey ricotta meatballs, from Small Victories Lamb rogan josh, from the Indian Instant Pot cookbook Cookbooks we mentioned: Salt Fat Acid Heat, by Samin Nosrat Six Seasons, by Joshua McFadden Indian Instant Pot Cookbook, by Urvashi Pitre Sheet Pan Suppers, by Molly Gilbert One Pan and Done, by Molly Gilbert Small Victories, by Julia Turshen Simply Julia, by Julia Turshen Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 10/6/2021): The Indian Instant Pot, by Urvashi Pitre

Welcome to Karol's.....Kitchen! Maura and Sarah joke all the time about having a cooking podcast, so this week's episode is dedicated to one of their favorite hobbies: Cooking! They share some tips on how to prepare food for a busy work week, some ideas for meals to pack for lunch, as well as a few of their favorite recipes! Happy Cooking! (and eating)   Sarah's favorite salad dressing: 3/4 c Extra virgin olive oil, 1/4 c apple cider vinegar, 1 tbs dijon mustard, 1/2 tsp garlic powder, 1/2 tsp sea salt, 1-2 tsp italian seasonings. Whisk together and serve, store in fridge in airtight container   Sarah's favorite cooking book: Salt Fat Acid Heat by Samin Nosrat.    Find us on Twitter! @karol_podcast Email us your feedback! karolscoffeehouse@gmail.com

Welcome to Cookbook Club! In our first episode, we introduce ourselves and the podcast. Then we talk about a favorite cookbook -- Small Victories, by Julia Turshen. Resources shared in this episode: Small Victories by Julia Turshen Julia Turshen on Instagram, @turshen Slow roasted salmon from Salt Fat Acid Heat, by Samin Nosrat Julia Turshen's second book, Now & Again Recipes we talked about in this episode: Ribs with gochujang, fish sauce + honey (page 155) Turkey + ricotta meatballs (page 168) Jennie's chicken pelau (page 176) Best rice pilaf with roasted red cabbage (page 129) Creamed corn (page 104) Asparagus with browned butter + hazelnuts (page 109) Green eggs with (or without) ham (page 33) Sour cream pancakes with roasted blueberries (page 43) Afternoon cake (page 229) Feel-better-soon cookies (page 237) Apricot upside-down skillet cake (page 231) Apple + toasted oat muffins (page 46) Gravlax with caper cream cheese (page 28) Scallops with chile-and-parsley bread crumbs (page 200) Broiled anything with garlic + parsley butter (page 202) A nice lasagna (page 145) Swiss chard with ginger + coconut (page 100) Indecision grilled chicken (page 182) About our guest: Eliz Roser is a former project manager and current stay at home mom of two. She lives in NE Portland, and loves grocery shopping alone, messy kid art projects, and a clean kitchen. She also writes a weekly meal plan newsletter (sign up here!). Eliz prefers to use cookbooks over online recipes, and has way too many in her collection. You can follow her on Instagram @itselizzz Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: cookbookclubshow@gmail.com Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 9/8/2021): Six Seasons, by Joshua McFadden

In this episode, Sarah Jane chats with the co-owners of Triluna Wellness, a pro-doughnut, non-diet, anti-racist company in Nashville, TN. We chat about both of their journeys to connecting to their bodies and how they created a company that brings communities together. Elizabeth mentions Ayurveda, an ancient Indian system of healing. Neither Elizabeth nor I are experts in this field. There are many resources and Ayurvedic experts. I would love to share Melissa Shah (future guest!) @findyourbreath on Instagram as one place to start for more information. Books we spoke about: - Salt Fat Acid Heat by Samin Nostrat - The Last Report on the Miracle At Little No Horse by Louise Erdrich Triluna trilunawellness.com IG: @triluna_wellness Ashley Brooke James IG: @ab_the_yogi Elizabeth Moore IG: @ewebbermoore --- Send in a voice message: https://podcasters.spotify.com/pod/show/bewithyourbody/message

Season 1 Finale- enjoy! To wrap-up the first season of Hear Healing Hour I took it ALL the way back to my second topic- food! Inspired by Netflix's: Salt, Fat, Acid & Heat. I had to add my holistic 2 cents in

Yum. A podcast with the perfect balance of flavours, charred to perfection. This episode we're talking all about Samin Nosrat's beautiful book, Salt, Fat, Acid, Heat. We've caught the Samin bug with this book and we can only hope to transfer a slither of her positivity to your ears. Find out why this book makes us think of sunny holidays and why our freezers are now fit to burst with Samin's recipes. You can find Epicurous' statement about beef here. Let us know how you feel about the beef with beef. We'd love to hear if you have Salt, Fat, Acid, Heat and what you think of it. Let us know @cookbookcircle on Instagram and Twitter. If we can find the recipes that we cook online, we add them to our website. Check them out here: thecookbookcircle.comMusic credits:Intro & Outro: Funky Souls – AmariàInterlude: Dance It Off (Instrumental Version) – Elin Sandberg See acast.com/privacy for privacy and opt-out information.

Stacie and Mia try Ligurian focaccia from Samin Nosrat of Salt Fat Acid Heat. Recipe: https://www.saltfatacidheat.com/fat/ligurian-focaccia

Samin Nosrat has written one of the most-talked-about and celebrated cookbooks of the last year, Salt, Fat, Acid, Heat. Her trophy shelf includes a James Beard Award for General Cooking and the Julia Child First Book Award. It's an amazing effort for an "uncookbook" that she's spent 15 years working on. While in college, she saved for seven months to eat at Chez Panisse, the Californian farm-to-table restaurant run by Alice Waters – this life-changing meal convinced Nosrat that she needed to work there. And although she started with entry-level duties, such as cleaning the restaurant, she was very excited just to be on staff: “I can't believe they're letting me vacuum the floors at Chez Panisse!” Nosrat has brilliant stories about cooking at the restaurant (the numbers on the dials had worn off the ovens, so you had to wave your arms in front of them to work out the temperature), as well as visiting the oldest pickle shop in China and meeting an eighth-generation butcher in Chianti, Italy. She's also taught Michael Pollan how to cook (and dumpster-dived baguettes with him) and writes The New York Times "Eat" column, where Nosrat has confessed to being a bread hoarder and shared a recipe for a breakfast soufflé (aka soufflazy). Nosrat is delightful to talk to and it's worth listening just to hear her description of the feasts you enjoy at Iranian New Year and the green unripe plums that her mum snacked on while they were growing up.