{"id":276530,"date":"2025-06-06T06:05:21","date_gmt":"2025-06-06T06:05:21","guid":{"rendered":"https:\/\/peraltafinancing.com\/uncategorized\/frankly-we-have-a-lot-to-ketchup-on-with-latif-nasser-home-cooking\/"},"modified":"2025-06-06T06:05:21","modified_gmt":"2025-06-06T06:05:21","slug":"frankly-we-have-a-lot-to-ketchup-on-with-latif-nasser-home-cooking","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=276530","title":{"rendered":"Frankly, We Have a Lot to Ketchup On (with Latif Nasser) \u2014 Home Cooking"},"content":{"rendered":"<p> <br \/>\n<br \/><img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5e6fc0cefda9b621a4bc8605\/1585271402583-DVIOOOTR46U7XR4EKS07\/HomeCooking.jpg?format=1500w\" \/><\/p>\n<div>\n<p class=\"\" style=\"white-space:pre-wrap;\">Our holiday episode this year is a Christmas special. Samin is making puns and courting controversy (don&#8217;t let a Chicagoan hear how she eats a hot dog). And Hrishi\u2019s making a weird sandwich, and trying to recreate a treat he sampled in London. Featuring listeners\u2019 questions, plus a conversation about an ancient fish sauce between Samin and our friend and co-host of Radiolab, Latif Nasser.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Listen to the Radiolab episode about Pompeii <a href=\"https:\/\/radiolab.org\/podcast\/a-little-pompeiian-fish-sauce-goes-a-long-way\"><strong>here<\/strong><\/a>.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">For a transcript of this episode,\u00a0<a href=\"https:\/\/homecooking.show\/s\/HC-Episode-18.pdf\" target=\"_blank\">click here.<\/a><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Food ideas discussed in this episode:<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Giardiniera<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">And <a href=\"https:\/\/en.wikipedia.org\/wiki\/Hot_dog_variations\" target=\"_blank\">here&#8217;s some follow-up reading on regional hot dog variations<\/a> across the country.\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Hrishi&#8217;s Totally Insane Sandwich<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">I leave it to you, my friends, to figure this one out, because I refuse to write a recipe for a kale, peanut butter, and avocado sandwich.<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Roasting Duck<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Before roasting a duck, it&#8217;s best to render out as much fat as possible by steaming it first. This recipe from our queen, <a href=\"https:\/\/www.nigella.com\/recipes\/roast-duck-with-orange-soy-and-ginger\" target=\"_blank\">Nigella Lawson<\/a>, walks you through the process. And <a href=\"https:\/\/www.nigella.com\/ask\/steaming-then-roasting-duck\" target=\"_blank\">this page<\/a> explains why the two steps are necessary for achieving the crispiest skin possible.\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Sweet Potatoes<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Samin <a href=\"https:\/\/www.nytimes.com\/2019\/06\/11\/magazine\/sweet-potatoes-tahini-butter-steaming-recipe.html\" target=\"_blank\">wrote a column<\/a> about Carla Lalli&#8217;s perfect\u00a0<a href=\"https:\/\/cooking.nytimes.com\/recipes\/1020274-sweet-potatoes-with-tahini-butter\" target=\"_blank\">steamed sweet potatoes with tahini butter<\/a>. Try the recipe with Japanese sweet potatoes, which are also called <a href=\"https:\/\/japanesetaste.com\/blogs\/japanese-taste-blog\/everything-you-need-to-know-about-satsumaimo-japanese-sweet-potato\" target=\"_blank\">satsuma-imo<\/a>.\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Green Sauces Galore:<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Vegan Ranch:<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Sabudana:<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Here is <a href=\"https:\/\/www.nytimes.com\/2020\/08\/19\/magazine\/sabudana-khichdi-is-your-new-favorite-comfort-food.html\" target=\"_blank\">Samin&#8217;s column<\/a> on Hrishi&#8217;s <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1021372-sabudana-khichdi-maharashtrian-tapioca-pilaf?action=click&amp;module=RelatedCoverage&amp;pgtype=Article&amp;region=Footer\" target=\"_blank\">family recipe for Sabudana Khichdi,<\/a> a tapioca dish from Maharashtra. (as discussed in <a href=\"https:\/\/homecooking.show\/episodes\/8\">episode 8<\/a>).\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Cardamom Buns:<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Hrishi had a stupendous cardamom bun in London at <a href=\"https:\/\/www.bunsfromhome.com\/\" target=\"_blank\">Buns from Home<\/a>, which reminded Samin of <a href=\"https:\/\/visitsweden.com\/what-to-do\/food-drink\/recipes\/saffronbuns-aka-lussekatter-recipe\/\" target=\"_blank\">Lussekatter<\/a>, the Swedish saffron and cardamom rolls traditionally made for Santa Lucia day (December 13th). But, since Hrishi&#8217;s buns were laminated (don&#8217;t ask), Samin suggests trying the\u00a0<a href=\"https:\/\/www.theperfectloaf.com\/how-to-make-and-use-tangzhong\/\" target=\"_blank\">tangzhong method<\/a> next time you make cinnamon or cardamom buns. If you&#8217;ve never made milk bread, here are a few great starter recipes:<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">And here are some bun recipes using the method:<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Garum, etc.<\/strong>\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Find out more about the history of Garum (as well as the recipe that Samin and Latif roughly followed) <a href=\"https:\/\/historicalitaliancooking.home.blog\/english\/recipes\/how-to-make-garum\/\" target=\"_blank\">here<\/a>. If you want to skip the making and just buy some garum, Samin likes <a href=\"https:\/\/historicalitaliancooking.home.blog\/english\/recipes\/how-to-make-garum\/\" target=\"_blank\">this one<\/a>. Or, try <a href=\"https:\/\/www.seriouseats.com\/italy-has-fish-sauce-too-get-to-know-colatura-di-alici\" target=\"_blank\">colatura di alici<\/a>, the modern iteration, which is a little lighter in flavor \u2014 <a href=\"https:\/\/gustiamo.com\/colatura-anchovy-sauce-from-cetara-by-nettuno\/\" target=\"_blank\">this one from Gustiamo<\/a> is fantastic.\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\"><strong>Rice Krispies Treats<\/strong><\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">King Arthur Baking&#8217;s method for adding dry milk powder to browning butter is genius. Try <a href=\"https:\/\/www.kingarthurbaking.com\/recipes\/ultimate-brown-butter-rice-krispies-treats-recipe\" target=\"_blank\">their recipe for brown butter Rice Krispies Treats<\/a> and you won&#8217;t be disappointed.\u00a0<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Alternatively, <a href=\"https:\/\/cooking.nytimes.com\/recipes\/1024985-black-sesame-rice-krispies-treats\" target=\"_blank\">Eric Kim&#8217;s RKTs<\/a> with black sesame are also stellar.\u00a0<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Our holiday episode this year is a Christmas special. Samin is making puns and courting controversy (don&#8217;t let a Chicagoan hear how she eats a hot dog). And Hrishi\u2019s making a weird sandwich, and trying to recreate a treat he sampled in London. Featuring listeners\u2019 questions, plus a conversation about an ancient fish sauce between [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":276531,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1643,104196,1159,40375,104197,606,49256],"dealstore":[],"offerexpiration":[],"class_list":["post-276530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-cooking","tag-frankly","tag-home","tag-ketchup","tag-latif","tag-lot","tag-nasser"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Frankly, We Have a Lot to Ketchup On (with Latif Nasser) \u2014 Home Cooking - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=276530\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Frankly, We Have a Lot to Ketchup On (with Latif Nasser) \u2014 Home Cooking - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Our holiday episode this year is a Christmas special. Samin is making puns and courting controversy (don&#8217;t let a Chicagoan hear how she eats a hot dog). And Hrishi\u2019s making a weird sandwich, and trying to recreate a treat he sampled in London. Featuring listeners\u2019 questions, plus a conversation about an ancient fish sauce between [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/fivemor.com\/?p=276530\" \/>\n<meta property=\"og:site_name\" content=\"Som2ny Network\" \/>\n<meta property=\"article:published_time\" content=\"2025-06-06T06:05:21+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/06\/HomeCooking.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1500\" \/>\n\t<meta property=\"og:image:height\" content=\"1500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/fivemor.com\/?p=276530#article\",\"isPartOf\":{\"@id\":\"https:\/\/fivemor.com\/?p=276530\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/fivemor.com\/#\/schema\/person\/b85e3c3dc0e1daea076524dc8810c371\"},\"headline\":\"Frankly, We Have a Lot to Ketchup On (with Latif Nasser) \u2014 Home Cooking\",\"datePublished\":\"2025-06-06T06:05:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/fivemor.com\/?p=276530\"},\"wordCount\":440,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/fivemor.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/fivemor.com\/?p=276530#primaryimage\"},\"thumbnailUrl\":\"https:\/\/fivemor.com\/wp-content\/uploads\/2025\/06\/HomeCooking.jpg\",\"keywords\":[\"Cooking\",\"Frankly\",\"Home\",\"ketchup\",\"Latif\",\"lot\",\"Nasser\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/fivemor.com\/?p=276530#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/fivemor.com\/?p=276530\",\"url\":\"https:\/\/fivemor.com\/?p=276530\",\"name\":\"Frankly, We Have a Lot to Ketchup On (with Latif Nasser) \u2014 Home Cooking - 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