4.4 • 2.8K Ratings
🗓️ 14 April 2023
⏱️ 52 minutes
🧾️ Download transcript
We’re joined by death scholar Candi K. Cann to learn how food is used in grieving rituals around the world, from ancient Roman funeral tubes to shiva bagels. Plus, we dive into the murky riverbeds of Oklahoma to get a crash course in catfish noodling from Bradley Beesley; J. Kenji López-Alt battles Chris over the best way to peel an egg; and we make a No-Fry Neapolitan Eggplant Parmesan.
Get the recipe for No-Fry Neapolitan Eggplant Parmesan here.
“Eating Together” by Li-Young Lee, courtesy of the Academy of American Poets, www.poets.org.
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0:00.0 | Hi, this is Chris Kimble from Milk Street. |
0:03.0 | You know, when I travel for work, I come across home cooking. |
0:06.9 | It's not really exotic per se. |
0:08.6 | It's what folks are cooking and eating every day. |
0:11.4 | But it's true, the flavors and ingredients techniques |
0:13.6 | are new, at least to me. |
0:15.8 | But I also relearn many of the basics. |
0:18.1 | For example, in Paris, I learned to boil an egg. |
0:20.5 | In Mexico City, I learned how to make a cake in a blender |
0:23.8 | and chang my Thailand. |
0:25.1 | I learned how to grill a chicken. |
0:27.4 | It turns out that you are, in fact, a much better cook |
0:30.1 | than you think. |
0:31.1 | You just need a little bit of inspiration. |
0:33.2 | So if you want to learn something old and something new, |
0:36.3 | please join us at Milk Street Member dot com. |
0:40.0 | For just $1, you get immediate access to everything Milk Street, |
0:43.6 | from recipes to videos, from podcasts to TV shows, |
0:47.1 | from online classes, to our online store, |
0:50.0 | with over 2,000 unique products from pantry to cookware |
0:53.9 | to tools. |
0:55.2 | Once again, please join us at Milk Street Member dot com |
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