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It\u2019s Thanksgiving, and so, like giblets and your racist aunt, this is the only time this year that you\u2019ll have to deal with us. Welcome to the first (and possibly only) installment of our chill era, featuring our favorite retired food scientist, Dr. Sumesh Uncle Hirway.<\/p>\n
For a transcript of this episode,\u00a0click here<\/a>. <\/p>\n Food ideas discussed in this episode:<\/strong><\/p>\n Mango Pie Ice Cream <\/strong> Barbara\u2019s Cheese Puffs<\/strong><\/p>\n Samin has been subsisting almost entirely on Barbara\u2019s Cheese Puffs<\/span><\/a> (baked, Original Flavor, OBVIOUSLY) for the last six months. (Barbara, please call us if you want to give Samin a free lifetime supply!)<\/p>\n If you\u2019re into a particular community\u2019s grocery store:<\/strong><\/p>\n Go to HMart<\/span><\/a> and find your own Emotional Support Watermelon<\/p>\n Get your sangak<\/em><\/span><\/a> fix at Wholesome Choice<\/span><\/a> or House of Bread<\/span><\/a>\u00a0(Samin\u2019s cousins\u2019 bakery in LA, woot!)<\/p>\n Bourg Ice Cream<\/strong><\/p>\n When you are done rolling your eyes at Samin\u2019s favorite ice cream flavor, you can read more<\/span><\/a> about noyaux<\/em> in Samin\u2019s 2018 NYT column, and make your own Apricot-Noyaux jam<\/span><\/a> next summer when apricots are back in season!<\/p>\n There isn\u2019t much on the internet about Chez Panisse\u2019s mulberry ice cream (feel free to continue rolling your eyes at Samin), but this is a pretty sweet article about 10 career-defining dishes of Alice Waters\u2019s life<\/a>, including the ice cream. If you ever have a chance to taste Persian mulberries (the ONLY mulberries worth tasting, if you ask Samin, go out of your way to do it!!).<\/p>\n Schmaltz<\/strong><\/p>\n What to do with all the delicious drippings (aka schmaltz<\/span><\/a>) left over in the pan after you roast a chicken?<\/p>\n Here are Samin\u2019s favorite uses:<\/p>\n Replace the oil in your family\u2019s matzo ball recipe<\/p>\n<\/li>\n Toss vegetables in it before roasting (potatoes, especially)<\/p>\n<\/li>\n Add some to the pot before making rice<\/p>\n<\/li>\n Use it as the fat in chicken fried rice for extra chicken-y flavor<\/p>\n<\/li>\n Make Helen Rosner\u2019s viral schmaltzy cabbage<\/span><\/a><\/p>\n<\/li>\n<\/ul>\n Storing Herbs<\/strong><\/p>\n Store your soft herbs (parsley, cilantro, mint)\u00a0 like a restaurant chef:<\/p>\n Wash the bunch of herbs,\u00a0<\/p>\n<\/li>\n Let it drip dry or spin it in a salad spinner,<\/p>\n<\/li>\n Wrap it in a dish towel (these are Samin\u2019s favorites!<\/span><\/a>) and put in a plastic bag,<\/p>\n<\/li>\n And store it in the fridge!<\/p>\n<\/li>\n<\/ol>\n Hrishi\u2019s nephew…and Hrishi\u2026and Samin\u2026have really been enjoying Trader Joe\u2019s cinnamon raisin bread lately, toasted with lots of peanut butter (or just regular butter).<\/p>\n Shrimp Undies<\/strong>
Mom\u2019s Mango Pie ice cream<\/span><\/a> is here just in time for Thanksgiving! Samin wrote about the pie that inspired it<\/span><\/a> in 2019. You can get scoops or pints from Salt & Straw as part of their limited edition Thanksgiving series\u2026or, just mess up your mango pie like Hrishi did and serve it in bowls. If you want to make Kanta Auntie\u2019s original<\/em> version (with a Keebler crust and Cool Whip) instead of the one Hrishi insists Samin ruined by making it bourg, you can find the recipe here<\/a>!<\/p>\n\n
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Cinnamon Toast Club<\/strong><\/p>\n
Keep an eye on the Home Cooking merch site<\/span><\/a> for a new line of Home Cooking underwear! (Just kidding.)<\/p>\n<\/div>\n