Heat and Flavor - The World of Spicy Cuisine

In this episode of 'A Seasoned Friendship,' hosts Robert Meyers-Lussier and Lori Bregenzer, long-time friends, discuss their mutual passion for food, focusing on spicy cuisines from Southeast Asia and Mexico. Bob shares his experiences in Singapore, highlighting a chilli crab dish, while Lori talks about her recent trip to a Mexican resort and her love for cooking Mexican food. They dive into the specifics of Scoville units, the chemistry of capsaicin, and practical tips on how to handle spicy foods. Bob introduces his Pad Thai recipe and discusses the significance of fish sauce in Southeast Asian cooking, while Lori shares her recipes for Chili Verde, including a simple version and a more complex one from 'The Mexican Slow Cooker' cookbook. Lori also talks about a Cajun potato soup she's making for Mardi Gras. They wrap up by emphasizing the joy of making homemade salsas and sauces from both cuisines.

Episode Transcript

(00:07):
Say hello to Robert Myers, Lucier and Lori Bergenzer, a couple of longtime friends who are dishing up deliciousness for our listeners on each episode of a seasoned friendship. 2 00:00:17,499.999 --> 00:00:28,479.999 We'll have a conversation about our favorite subject food, everything from our most treasured recipes to the latest discovery of an ingredient, cooking technique or kitchen gadget. 3 00:00:29,29.999 --> 00:00:34,799.999 So hold on to your taste buds while we inspire you to think about food differently and try some new recipes. 4 00:00:35,735.510204082 --> 00:00:36,325.510204082 Hi, Lori. 5 00:00:36,325.510204082 --> 00:00:38,235.010204082 How are you today? I'm great, Bob. 6 00:00:38,245.010204082 --> 00:00:40,240.510204082 How are you? Good. 7 00:00:40,250.510204082 --> 00:00:41,380.510204082 It's February. 8 00:00:41,760.510204082 --> 00:00:45,840.509204082 And I tell you what, it's cold here once again in Denver, Colorado. 9 00:00:45,850.510204082 --> 00:00:50,893.010204082 How's it there? It's not extremely cold like it was last month, it's rainy. 10 00:00:50,943.010204082 --> 00:00:51,793.009204082 It's gloomy. 11 00:00:52,363.010204082 --> 00:00:59,863.010704082 It's kind of like a dreary drizzly Saturday afternoon, but at least it's not zero and there's not a float of snow on the ground. 12 00:01:00,750.511704082 --> 00:01:02,870.511704082 February is known for two things. 13 00:01:02,900.511704082 --> 00:01:12,283.011704082 Typically Valentine's Day, And at some point we're going to be heading into the season for Mardi Gras, Yes, absolutely. 14 00:01:12,403.011704082 --> 00:01:23,440.511704082 I'm excited, especially about Mardi Gras, this year it falls in the first week of March, I believe, Well, you know, but that leads us into preparing for what we are going to be dealing with this podcast. 15 00:01:23,440.511704082 --> 00:01:27,930.511704082 And that is, we want to treat folks into learning more about spicy food. 16 00:01:29,240.511704082 --> 00:01:43,955.51070408 And in spicy foods, we decided that we were going to take different stances, or treating folks to different approaches to spicy foods, I was gonna talk about generally spicy foods in the region of Southeast Asia. 17 00:01:43,955.51070408 --> 00:01:46,535.51070408 So Vietnamese and Thai and things like that. 18 00:01:46,895.51070408 --> 00:01:48,905.51070408 And for you, you're going to take a different stance. 19 00:01:49,508.01070408 --> 00:01:50,58.01070408 That's right. 20 00:01:50,58.01070408 --> 00:01:50,398.01070408 Yeah. 21 00:01:50,398.01070408 --> 00:01:54,808.01070408 I recently, well, I've always loved to cook Mexican food period. 22 00:01:54,808.01070408 --> 00:01:57,668.00970408 I love, that's one of my favorite cuisines to cook. 23 00:01:57,918.01070408 --> 00:02:06,588.01070408 And you can play around with spices and heat levels with Mexican food as you can with, the Southeast Asian recipes that I'm sure you're going to talk about too. 24 00:02:06,588.01070408 --> 00:02:13,278.01070408 But when I think of Southeast Asian, I think of yikes, you know, those birds, what are they called? Bird's eye chilies. 25 00:02:13,378.01070408 --> 00:02:15,520.51070408 Yeah, are outrageously hot. 26 00:02:15,570.51070408 --> 00:02:24,640.51070408 I definitely want to talk about Mexican food and with Mardi Gras coming up, I have a Cajun dish that I def or a couple of Cajun dishes that we can talk about if we have time. 27 00:02:25,0.51070408 --> 00:02:26,650.51120408 For me, the Mexican. 28 00:02:26,920.51120408 --> 00:02:31,400.51120408 Concept is very topical because I just spent five days in Mexico. 29 00:02:31,678.01120408 --> 00:02:32,848.01120408 you were just there. 30 00:02:33,770.51120408 --> 00:02:35,70.51070408 The resort was beautiful. 31 00:02:35,80.51170408 --> 00:02:36,130.51170408 The weather was beautiful. 32 00:02:36,150.51070408 --> 00:02:37,280.51170408 Everything was great. 33 00:02:37,340.51170408 --> 00:02:47,510.51220408 About the trip to Mexico, we went to a all adult couples resort and it was very, very fancy and very nice, but the food. 34 00:02:48,215.51220408 --> 00:02:55,595.51220408 I would say, I hate to brag, but I think that what I can make is better than what we had at the resort. 35 00:02:56,95.51220408 --> 00:02:58,55.51220408 The food was good. 36 00:02:58,105.51320408 --> 00:03:02,175.51320408 But the whole time I was like, Oh yeah, well, when I make this at home, it's so much better. 37 00:03:02,698.01320408 --> 00:03:11,495.51220408 Well, what was the best thing you had? Actually funny enough there were several restaurants different cuisine restaurants on site at this resort. 38 00:03:12,315.51220408 --> 00:03:13,275.51220408 had a Japanese. 39 00:03:13,645.51220408 --> 00:03:14,355.51220408 Restaurant. 40 00:03:14,695.51220408 --> 00:03:17,415.51220408 And that was our first meal. 41 00:03:17,465.51220408 --> 00:03:50,968.01220408 When we got there, we went to the Japanese place and I had, I had ramen and I had tempura and we had some sushi and I would say out of everything that was probably the best meal, right? Well, you know, to relate that, I mean, one of the reasons that I feel fortunate to be able to talk about Southeast Asian is I was lucky enough, this is actually many years ago now, but I was lucky enough to take my mom to Singapore of all places and incredibly long ride just to let folks know what kind of airplane ride that is. 42 00:03:51,508.01220408 --> 00:03:58,108.01220408 But we got a chance to stay for a few days in Singapore and experience some of their foods and their foods are spicy. 43 00:03:59,113.01220408 --> 00:04:02,953.01220408 And one of the specialties in Singapore is something called a chili crab. 44 00:04:03,603.01220408 --> 00:04:07,33.01220408 And if you haven't had that before or heard of it before, it is spicy. 45 00:04:07,403.01220408 --> 00:04:13,923.01320408 My mom, as you heard on the last podcast, cannot deal with spicy foods, but chili crab is a spicy chili. 46 00:04:14,263.01320408 --> 00:04:14,983.01320408 It's a crab. 47 00:04:15,753.01320408 --> 00:04:17,323.01320408 It's a spicy crab dish. 48 00:04:17,753.01320408 --> 00:04:18,813.01320408 And it's a specialty. 49 00:04:18,813.01320408 --> 00:04:27,33.01320408 It is probably the specialty of Singapore and it is something that is delicious, but it is spicy. 50 00:04:27,33.01320408 --> 00:04:38,103.01320408 So that is one of the reasons I do feel lucky that I get to spend some time talking that region of the spice level, delicious dishes. 51 00:04:38,520.51320408 --> 00:04:47,370.51320408 So Bob was the, that crab, was it a whole crab? You know, it can be made with different levels of crab, but there's this special crab that they serve in that area of the world. 52 00:04:47,370.51320408 --> 00:04:50,590.51320408 In this particular Singapore dish, it's called a mud crab. 53 00:04:52,108.01320408 --> 00:04:52,568.01320408 Okay. 54 00:04:53,58.01320408 --> 00:04:53,918.01320408 It sounds good. 55 00:04:53,988.01320408 --> 00:04:56,740.51320408 I mean, I'd try it, you know? And it is a whole crab. 56 00:04:56,740.51320408 --> 00:04:57,880.51320408 I mean, they do chop it up. 57 00:04:57,880.51320408 --> 00:05:03,870.51320408 It's not like a soft shell crab where you can eat the whole crab, but it is a whole crab that is prepared initially. 58 00:05:06,738.01320408 --> 00:05:09,618.01220408 Well, take me to Southeast Asia, Bob. 59 00:05:10,340.51320408 --> 00:05:22,440.51120408 Well, you know I'll introduce, I, the way that I wanted to kind of introduce folks to the world of spices, I guess that's what I was hoping to do initially, because we're going to talk about Mexico. 60 00:05:22,440.51120408 --> 00:05:27,230.51220408 We're going to talk about the different regions or the different countries of Southeast Asia. 61 00:05:27,230.51220408 --> 00:05:28,270.51220408 There's Thailand. 62 00:05:28,715.51220408 --> 00:05:55,700.51120408 There's Vietnam, there's Cambodia, and there's different regions in that part of the world, and they're all very related as far as the spices and the ingredients they use to make their dishes, but in the world of spicy nuts, because it's all going to be related, whether we're talking whatever dishes we're going to be making there's something that I hope folks can relate to when we're, when we're kind of prepping to talk about spiciness levels, no matter what we're talking about. 63 00:05:56,230.51120408 --> 00:05:57,180.51020408 It's called the school. 64 00:05:57,180.51120408 --> 00:05:59,710.51120408 They'll get the school school bill. 65 00:06:00,220.51120408 --> 00:06:19,90.51120408 Chart, all of these different spices, all these different chilies, which we'll be dealing with when we're making our dishes, whether you're making yours, whether I'm making mine or our dishes there are these spice levels and for example, I know we're going to be talking about our recipes here in a bit. 66 00:06:19,630.51120408 --> 00:06:27,420.51120408 For example, I'm going to be making pod Thai, and I think, I don't know what you're going to be making yet or what I'll be talking about it's a Thai dish, a very popular Thai dish. 67 00:06:28,150.51020408 --> 00:06:31,530.51120408 It ranges anywhere from the level of, let's say a bell pepper. 68 00:06:31,620.51120408 --> 00:06:35,670.51020408 Bell peppers have no spicy level at all, right? Zero, nothing. 69 00:06:36,118.01120408 --> 00:06:36,408.01120408 Right. 70 00:06:36,470.51120408 --> 00:06:38,220.51120408 it has a Scoville level of a zero. 71 00:06:39,260.51120408 --> 00:06:54,430.71020408 And any idea of what the hottest pepper in the world is, Lori? Well, I think they used to say it was scotch bonnet or habanero, but I believe there's like a ghost reaper You're so close. 72 00:06:54,520.71020408 --> 00:06:55,560.71020408 You're so close. 73 00:06:55,820.71020408 --> 00:06:58,580.71020408 You know, growing up, it was the habanero for me too. 74 00:06:58,900.71020408 --> 00:07:07,410.70920408 In fact, we hopefully we'll have some war stories, you and I because that was the first hottest pepper I ever made a recipe of with, or we should say with. 75 00:07:07,910.70920408 --> 00:07:16,850.70920408 That was one of the things I hope to talk about here in a bit too, but yeah, Habanero, that's a Scoville level of 425, 000, just to let you know. 76 00:07:16,890.70920408 --> 00:07:20,330.70920408 So bell pepper is zero, Habanero 425. 77 00:07:20,600.70920408 --> 00:07:22,923.20820408 Now you just mentioned ghost, right? Right. 78 00:07:22,973.30820408 --> 00:07:26,283.30920408 So I go from zero just to let you a little bit, know a little bit more. 79 00:07:26,503.30920408 --> 00:07:29,623.30920408 We know a jalapeno pepper, right? Jalapeno is 9, 000. 80 00:07:30,173.30920408 --> 00:07:33,693.30920408 Okay, so we go from belt to jalapeno 9, 000. 81 00:07:33,703.30920408 --> 00:07:36,473.30920408 Serrano, that's one I use a lot when making salsas. 82 00:07:37,385.80820408 --> 00:07:37,925.80820408 Yes. 83 00:07:37,983.30920408 --> 00:07:41,573.30920408 We use Tabasco sauce, right? Tabasco pepper is 50, 000. 84 00:07:42,633.30920408 --> 00:07:46,133.30920408 Then we pop up to Habanero, 425, the ghost 1 million. 85 00:07:46,653.30920408 --> 00:07:51,493.30920408 Now, as of the latest year, there is a new pepper that has been developed. 86 00:07:52,3.30920408 --> 00:07:54,293.30920408 It's called a Pepper X. 87 00:07:55,183.30820408 --> 00:07:57,593.30920408 A Pepper X pepper is 2. 88 00:07:57,663.30920408 --> 00:08:00,943.30920408 69 million Scoville units. 89 00:08:01,355.80820408 --> 00:08:02,95.80820408 Ouch. 90 00:08:02,803.30920408 --> 00:08:05,780.80920408 How would you like to bite into one of those? No, thank you. 91 00:08:05,860.80920408 --> 00:08:10,3.40920408 That terrifies me! How enjoyable can that be when it's burning your Don't know. 92 00:08:10,293.40920408 --> 00:08:11,203.40920408 That terrifies me. 93 00:08:11,855.90920408 --> 00:08:12,395.90920408 Right. 94 00:08:12,863.40920408 --> 00:08:17,623.40920408 Paprika is 100 pepperoncini, which is one of the things I love in my Italian salads. 95 00:08:18,123.40920408 --> 00:08:27,813.40870408 A 500 and then it just, you know, slowly goes up from there and you can buy charts that tell you all these different levels, thai chili pepper or Thai peppers are one of those common ones. 96 00:08:27,813.40970408 --> 00:08:30,163.40870408 You're going to see in a lot of Southeast Asian cooking. 97 00:08:30,163.40870408 --> 00:08:31,433.40970408 That's at about 100, 000. 98 00:08:32,23.40970408 --> 00:08:33,23.40970408 And those that's hot. 99 00:08:33,443.40970408 --> 00:08:56,943.40970408 So these are the kind of levels, you know, especially when you go into restaurants and they'll ask you, you know, level of spiciness, would you like? And you'll say, you know, low, medium, high, those are the kind of things that you're kind of thinking is those kinds of numbers, how hot do you want it? And you're going to be thinking, you know, those are how hot do you want? Do you want it? That's kind of like a thousand level, the 10, 000 level, the 50, 000 level. 100 00:08:57,243.40970408 --> 00:08:59,643.40970408 As far as what you want to be able to withstand. 101 00:09:00,128.40970408 --> 00:09:12,200.90970408 You know, where do you think you are as far as your heat level? Well, I know when I go to our favorite Thai restaurant and I order drunken noodles, which I absolutely love. 102 00:09:13,590.90970408 --> 00:09:14,830.90970408 I'm always a level one. 103 00:09:15,430.90970408 --> 00:09:17,353.40970408 Oh, I enjoy a little bit of heat. 104 00:09:18,413.40970408 --> 00:09:26,993.40970408 but I don't, I just, it's not enjoyable to me to be sweating and tears coming out of my eyes when I'm trying to eat. 105 00:09:27,3.40970408 --> 00:09:31,423.40970408 So I enjoy the flavor and I enjoy a little bit of heat, but I'm usually a level one. 106 00:09:32,803.40870408 --> 00:09:41,173.40870408 I'm one of those guys that can hit, I'm probably at about a, I do like heat and I may sweat and I may tear up. 107 00:09:41,693.40870408 --> 00:09:43,193.40870408 But I like it. 108 00:09:43,693.40870408 --> 00:09:45,523.40870408 It's kind of like, I don't know. 109 00:09:46,53.40870408 --> 00:09:48,753.40870408 I'll just say I like it, I didn't know but. 110 00:09:48,785.90870408 --> 00:09:49,65.90870408 Bob. 111 00:09:49,65.90870408 --> 00:09:54,473.40870408 That's I don't know what that says about me, but I do like it. 112 00:09:54,473.40870408 --> 00:09:55,663.40870408 So you might want to let that go. 113 00:09:55,865.90770408 --> 00:09:56,355.90770408 okay. 114 00:09:56,443.40870408 --> 00:09:58,13.40870408 that's for my list for the listeners too. 115 00:09:59,13.40870408 --> 00:10:02,863.40870408 But before we go on, I just, I just want to tie that into another concept here. 116 00:10:03,173.40870408 --> 00:10:07,73.40870408 And I wanted to share that with our listeners too, because if you want to. 117 00:10:07,588.40870408 --> 00:10:12,408.40870408 You want to venture out and as you're listening to that, and you're saying, no, you know what? I hear that. 118 00:10:12,408.40870408 --> 00:10:15,688.40870408 Paboniero's hot and I have heard about it, but you know, I heard that goes too. 119 00:10:15,688.40870408 --> 00:10:16,928.40870408 And maybe I want to try that. 120 00:10:17,428.40870408 --> 00:10:18,538.40870408 The reason that. 121 00:10:19,333.40970408 --> 00:10:23,813.40970408 There is this spiciness level is something called capsaicin. 122 00:10:23,983.40970408 --> 00:10:27,573.40970408 And I mean, you probably heard of that Lauren, maybe you already know it's capsaicin. 123 00:10:27,775.90870408 --> 00:10:28,45.90870408 Right. 124 00:10:28,303.40970408 --> 00:10:29,713.40870408 what makes peppers hot. 125 00:10:30,623.40870408 --> 00:10:41,853.40970408 It's cause it's an oil called capsaicin it's an alkaline concept and alkaline being something that makes our body recognize something as hot. 126 00:10:42,883.40970408 --> 00:10:44,453.40970408 The question is when something makes. 127 00:10:44,928.40970408 --> 00:10:47,218.40970408 Our brains think something is hot. 128 00:10:47,448.40970408 --> 00:10:56,968.40970408 What do we do to counteract that? Right? What do we do? What do you do if you suddenly, Laura, you're at a one and you eat something that's a five. 129 00:10:58,115.90870408 --> 00:10:58,465.90870408 Right. 130 00:10:58,523.40970408 --> 00:11:00,103.40970408 What would you normally do? I'll ask you that. 131 00:11:00,153.40970408 --> 00:11:05,355.90970408 What would you normally do? Well, I think the natural reaction would be to take a drink of water, Okay. 132 00:11:05,428.41070408 --> 00:11:07,228.41070408 think is recommended, honestly. 133 00:11:07,365.91070408 --> 00:11:08,65.90970408 are correct. 134 00:11:08,145.91070408 --> 00:11:14,735.91220408 That is something our normal reaction was to take a glass of cold water and say, Oh, for the love of goodness, that's going to help. 135 00:11:14,755.91220408 --> 00:11:15,625.91220408 That is not going to help. 136 00:11:16,855.91220408 --> 00:11:23,695.91220408 So what we do, because it's an alkaline substance, we want to drink something that has an acid substance to it. 137 00:11:24,605.91220408 --> 00:11:32,315.91220408 So what has acid in it? Well, you know, what has an acid in it? Milk, milk is actually acidic. 138 00:11:32,855.91220408 --> 00:11:37,265.91120408 So milk is one of the probably quickest, easiest things that we might have on hand. 139 00:11:37,275.91220408 --> 00:11:37,855.91120408 That's going to help. 140 00:11:38,245.91120408 --> 00:11:46,465.91220408 And well, what has milk in it? Well, I mean milk, milk has milk in it, but it could be yogurt or cottage cheese or sour cream or something with cow's milk in it. 141 00:11:46,466.01220408 --> 00:11:46,650.81220408 Okay. 142 00:11:46,920.91220408 --> 00:11:49,120.91220408 So that might be something that might be quick and easy. 143 00:11:49,230.91220408 --> 00:11:55,900.91220408 Do you think? You know what I'm, what I read is cheese, probably not so much because she's doesn't actually have all that much milk in it. 144 00:11:56,600.91220408 --> 00:11:57,420.91220408 It's Cassine. 145 00:11:57,430.91220408 --> 00:11:58,740.91120408 It's a protein calf Cassine. 146 00:11:58,760.91220408 --> 00:12:00,450.91220408 That's actually the thing that's going to help us. 147 00:12:01,113.41220408 --> 00:12:01,533.41220408 Okay. 148 00:12:01,665.91220408 --> 00:12:07,533.41220408 The other thing is orange juice or lemonade or tomato juice Okay. 149 00:12:07,925.91220408 --> 00:12:22,383.41020408 is another thing that is going to counteract that alkaline, substance and then the other thing they also sometimes recommend is a carb, like like bread or tortilla or rice, Okay. 150 00:12:22,745.91120408 --> 00:12:26,465.91120408 because it's going to fill your mouth and take some of that alkaline substance. 151 00:12:27,15.91120408 --> 00:12:28,475.91120408 And try and wash it away. 152 00:12:28,775.91120408 --> 00:12:36,55.91120408 So the things that obviously like you started, and I think a lot of people do, they think cold water, ice water, water, and alcohol are the two worst things. 153 00:12:36,585.91120408 --> 00:12:50,255.91120408 So you ever get stuck in that way, get some milk, get some orange juice or a piece of bread or rice, and get those into you and see if it can't wash that away and decrease your pain. 154 00:12:50,663.41020408 --> 00:12:54,933.41120408 Boy, I'm in trouble I don't keep milk in the house. 155 00:12:54,933.41120408 --> 00:12:56,35.91120408 I very Okay. 156 00:12:56,263.41120408 --> 00:13:08,105.91120408 in the house and I mostly have water or Maybe a margarita at hand if I'm eating spicy food, so yeah, but, you You might want an emergency stash. 157 00:13:08,293.41120408 --> 00:13:30,515.91020408 yeah, the good thing is, is I don't eat too spicy stuff, Well, this is what I'm thinking more like, if you're in a restaurant or something and you say, waiter, waitress, server, quick, please bring me a milk stat, write water, bread, or not water, milk, bread, orange juice, quick, please. 158 00:13:30,573.41020408 --> 00:13:34,35.91020408 right, yeah, I think All right. 159 00:13:34,45.91020408 --> 00:13:36,993.41120408 So, Lord, some testing, I'd probably do it at home, but yes. 160 00:13:38,265.91120408 --> 00:13:38,645.91120408 All right. 161 00:13:38,655.91120408 --> 00:13:47,175.91120408 So what do you have on our plate today for a delicious? Mexican or Hispanic dish for us today. 162 00:13:47,243.41120408 --> 00:13:47,783.41120408 Right. 163 00:13:47,913.41120408 --> 00:13:51,335.91120408 So like I said, I, just came back from Mexico, but my right. 164 00:13:51,893.41120408 --> 00:13:54,663.41120408 of Mexican food goes way back. 165 00:13:55,3.41020408 --> 00:13:59,323.41020408 I have two versions of one recipe that I want to talk about today. 166 00:13:59,323.41120408 --> 00:14:01,573.41120408 It's one of my favorite recipes to make. 167 00:14:03,248.41120408 --> 00:14:04,598.41120408 So it's Chili Verde. 168 00:14:04,598.41120408 --> 00:14:12,118.41120408 I mean, when I travel, I think I stopped at the airport there in Denver, Bob, on a layover and. 169 00:14:12,278.41120408 --> 00:14:16,318.41020408 They have pretty decent Chili Verde in your area of the world. 170 00:14:16,748.41120408 --> 00:14:18,325.91120408 And so We sure do. 171 00:14:18,338.41020408 --> 00:14:19,868.41020408 there, I had a couple of hours to kill. 172 00:14:19,878.41220408 --> 00:14:20,478.41120408 So anything. 173 00:14:20,663.41120408 --> 00:14:22,363.41120408 I tried the chili Verde there. 174 00:14:22,683.41120408 --> 00:14:30,113.41170408 Anytime I travel, especially to the Southwest or to Mexico if they have chili Verde on the menu, I'm probably going to try it. 175 00:14:30,993.41170408 --> 00:14:32,433.41170408 it's one of my favorite dishes. 176 00:14:32,813.41170408 --> 00:14:35,233.41170408 You can make it spicy or not. 177 00:14:35,243.41170408 --> 00:14:38,473.41070408 It just really depends on, how much spice you can handle. 178 00:14:38,883.41070408 --> 00:14:43,143.41070408 I have an original recipe that I don't even know where I found it. 179 00:14:43,243.41070408 --> 00:14:44,523.41070408 I've had it for years and years. 180 00:14:44,873.41070408 --> 00:14:54,523.41070408 And it was what I will call my simple recipe because I like things with relatively few ingredients, pretty easy to put together. 181 00:14:54,523.41070408 --> 00:14:56,783.41070408 You can just toss it in a pan, let it cook. 182 00:14:57,223.41070408 --> 00:15:03,793.41020408 So my original Chili Verde recipe is just that, you know, it's basically you take. 183 00:15:04,178.41120408 --> 00:15:14,348.41020408 Some jalapenos, some oregano, onion, your pork, and a couple of cans of whole green chilies and some chicken broth and some white wine. 184 00:15:14,978.41120408 --> 00:15:16,488.41120408 You throw that into a Dutch oven. 185 00:15:16,498.41220408 --> 00:15:25,68.41220408 You could put it into a a crock pot as well, if you wanted, but you just throw all that together and you just let it cook until the pork gets super tender and can shred. 186 00:15:25,223.41220408 --> 00:15:32,733.41220408 And I made that recipe countless times for parties that we would have here at the house. 187 00:15:32,773.41220408 --> 00:15:40,793.41220408 I generally, if we did kind of a Mexican themed party, I would do both chili verde and chili Colorado and do some borracho beans. 188 00:15:41,123.41220408 --> 00:15:47,343.41320408 And, some guacamole, And that was a simple, easy to make recipe. 189 00:15:48,253.41320408 --> 00:16:01,883.41320408 Now, the second chili verde is more along the lines of what you might make, Bob, because it has a fairly lengthy list of ingredients and it's a very kind of what I would call a fussy recipe. 190 00:16:02,275.91320408 --> 00:16:03,435.91320408 Make me proud. 191 00:16:03,563.41320408 --> 00:16:12,263.41320408 So this one I was introduced to when I went out to Tucson to visit a very good friend of mine and she loves to cook as well. 192 00:16:12,333.41320408 --> 00:16:18,843.41420408 And she said, we're going to just spend the day puttering around the kitchen and we're going to cook. 193 00:16:18,973.41420408 --> 00:16:20,283.31420408 And I'm like, oh my gosh, that's, that's amazing. 194 00:16:20,453.41420408 --> 00:16:20,953.41420408 It's perfect. 195 00:16:20,953.41420408 --> 00:16:22,3.41420408 We're going to drink margaritas. 196 00:16:22,23.41420408 --> 00:16:22,773.41420408 We're going to cook. 197 00:16:23,23.41420408 --> 00:16:23,793.41420408 We're going to visit. 198 00:16:23,803.41420408 --> 00:16:25,213.41420408 It's going to be fantastic. 199 00:16:25,243.41420408 --> 00:16:26,313.41420408 And it was. 200 00:16:26,663.41420408 --> 00:16:32,333.41320408 And she said, I just picked up this cookbook and I want to try this Chili Verde recipe. 201 00:16:32,433.41420408 --> 00:16:40,433.4142041 So the cookbook, I'm going to do a shout out for this cookbook because it's called The Mexican Slow Cooker by Deborah Schneider. 202 00:16:40,923.4142041 --> 00:16:45,483.4142041 And she had just gotten this cookbook and she says, I want to try this recipe. 203 00:16:45,628.4142041 --> 00:16:50,728.4142041 And I started reading the recipe and I'm like, Oh my gosh, there's like a lot of things that need to happen. 204 00:16:51,98.4142041 --> 00:16:54,68.4142041 And it is a slow cooker recipe, but there's about. 205 00:16:54,538.4142041 --> 00:17:00,495.9142041 Two hours worth of work just to get everything together before it goes into the slow cooker Wow. 206 00:17:00,688.4142041 --> 00:17:15,965.9142041 and then you let it set And you just smell these wonderful delicious fragrances aromas going through your house like for instance With this one you toast cumin seeds clove and black Yeah. 207 00:17:16,78.4142041 --> 00:17:17,315.9142041 right? Makes a difference. 208 00:17:17,408.4142041 --> 00:17:20,748.4142041 You toast them And then you put them in a grinder. 209 00:17:20,848.4142041 --> 00:17:23,18.4142041 I don't have a grinder, like a spice grinder. 210 00:17:23,278.4142041 --> 00:17:25,508.4142041 So I actually go old school. 211 00:17:25,508.4142041 --> 00:17:31,978.4142041 I have a tiny little mortar, mortar and pestle, and I grind it by hand with my mortar and pestle. 212 00:17:32,278.4142041 --> 00:17:33,518.4142041 That's the very first step. 213 00:17:33,518.4142041 --> 00:17:40,918.4152041 Secondly, you're taking tomatillos and jalapenos and onions and Anaheim chilies, as well as Poblano chilies. 214 00:17:43,103.4152041 --> 00:17:46,783.4152041 I like to put them out on my barbecue grill and roast them. 215 00:17:46,833.4152041 --> 00:17:49,453.4152041 The garlic and everything gets all roasty and smoky. 216 00:17:49,763.4152041 --> 00:17:54,703.4142041 There's a bit of work involved with roasting all of those peppers and onions and garlic. 217 00:17:54,973.4152041 --> 00:17:57,383.4142041 And then you have to, let them steam. 218 00:17:57,603.4132041 --> 00:18:01,703.4142041 So you, especially the peppers, let them steam after they come off the grill. 219 00:18:01,703.4142041 --> 00:18:03,213.4142041 So you can take the skin off. 220 00:18:03,633.4142041 --> 00:18:09,633.4142041 If you're not letting them rest and steam, I would suggest you try it because it makes a world of difference. 221 00:18:10,93.4142041 --> 00:18:18,143.4142041 So all you have to do is take them off the grill, put them in a bowl, cover the bowl with plastic wrap, let them sit for five, 10, 15 minutes, until they're cool enough to handle. 222 00:18:18,143.4142041 --> 00:18:24,983.4142041 And then I typically work under cold running water and basically the skin just kind of sloughs off. 223 00:18:25,43.4142041 --> 00:18:27,723.4142041 And then on top of that, you have to Brown the pork. 224 00:18:28,3.4142041 --> 00:18:35,273.4142041 So you buy a boneless pork shoulder, you cut it into cubes, and then you have to kind of season it and Brown it in this pan. 225 00:18:35,843.4142041 --> 00:18:42,433.4132041 So, like I said, there's a couple of hours probably worth of work just to get everything into the crock pot. 226 00:18:42,443.4142041 --> 00:18:57,783.4142041 And then you can set it and forget it, but have really, really good fond memories of this dish that I made with my friend and I've made it several times since it's one of the very few recipes that I actually will go to. 227 00:18:58,38.4142041 --> 00:19:01,998.4142041 All of that effort make it because it is, it is that good. 228 00:19:02,48.4142041 --> 00:19:03,498.4142041 It's very, very good. 229 00:19:03,818.4142041 --> 00:19:12,328.4142041 The only thing that could make it better, and maybe next time I'll give this a try, would be to make my own flour tortillas, which I have yet to try. 230 00:19:12,488.4142041 --> 00:19:17,498.4132041 I do have a flour tortilla press and I've made my own corn tortillas for years and years. 231 00:19:17,568.4142041 --> 00:19:17,958.4142041 That's. 232 00:19:18,278.4142041 --> 00:19:32,758.4132041 a story for a different day, Bob, but but yeah, maybe if I try making my own flour tortillas, one of these days the last thing I'll say about chili Verde, both of my recipes call for pork, but made chili Verde with chicken several times over the years. 233 00:19:32,778.4132041 --> 00:19:41,38.4132041 So if you're not really into pork, You know, sub that out for chicken because chicken is, is a good way to go with a chili Verde as well. 234 00:19:43,65.9132041 --> 00:19:46,128.4122041 What about shrimp? I think it would be great. 235 00:19:46,128.5122041 --> 00:19:51,978.4122041 I mean, the thing is though, you would want to put the shrimp in at the end. 236 00:19:52,18.4122041 --> 00:19:55,405.9122041 You wouldn't want them to just simmer yeah, they'll get No, you're right. 237 00:19:55,415.9122041 --> 00:19:55,785.9122041 Mushy. 238 00:19:55,835.9122041 --> 00:19:56,315.9122041 That's right. 239 00:19:56,326.0122041 --> 00:19:57,106.0122041 Absolutely. 240 00:19:58,371.0122041 --> 00:20:15,973.5122041 Because I mean, you know, the chili Verde is really, it's tomatillos and peppers and garlic and I mean, those flavors pair really, really well with shrimp, right? Well, let me ask you this too, because I, I was kind of thinking about this in the world of working with. 241 00:20:16,503.5122041 --> 00:20:17,683.5122041 Mexican dishes. 242 00:20:18,863.5122041 --> 00:20:27,823.5112041 What are your thoughts about sauces? We'll say Tabasco or Cholula or Franks or anything like that. 243 00:20:27,823.5122041 --> 00:20:37,571.0122041 How do you feel about the addition of that when you're dining Mexican? I love the Chipotle sauce. 244 00:20:38,331.0122041 --> 00:20:51,421.0122041 And it's funny you asked about that because just last week I was at the grocery and I'm looking at, the salsas and there is a Cholula Chipotle salsa now. 245 00:20:52,473.5122041 --> 00:20:53,383.5122041 Oh, a salsa. 246 00:20:54,1.0122041 --> 00:20:54,551.0122041 Yes. 247 00:20:54,771.0122041 --> 00:20:55,901.0122041 And it's spicy. 248 00:20:55,951.0122041 --> 00:21:04,811.0112041 It's, it's labeled hot and I didn't really realize that I, when I put it in my cart because I was so excited about it and I got it home and I'm like, Oh my gosh, it's hot. 249 00:21:05,181.0122041 --> 00:21:08,321.0122041 It's got some good heat to it, but oh my gosh, it is so good. 250 00:21:08,701.0122041 --> 00:21:15,151.0122041 But I like, I like the Cholula sauce is probably my favorite out of any of them, unless I'm doing Cajun. 251 00:21:15,161.0132041 --> 00:21:27,221.1142041 And if I'm doing Cajun, then I'm going to go probably with Tabasco or Franks or maybe crystal, you know, I once competed in a, in a Cajun cookoff that was sponsored by crystal. 252 00:21:27,231.1142041 --> 00:21:30,841.1142041 So, you know, I kind of have to give a shout out to crystal as well. 253 00:21:31,973.6142041 --> 00:21:40,353.6142041 Yeah, I mean, that's one of the things I was doing as I was getting ready for today I'm not that familiar with all of the variety of the sauces. 254 00:21:41,213.6132041 --> 00:21:46,163.6132041 And so I went out just to look at what the top 10 were, and some of them I was familiar with. 255 00:21:46,163.6132041 --> 00:21:49,43.6142041 I had heard of Frank's I had seen to Lula. 256 00:21:49,43.6142041 --> 00:21:50,193.6132041 I haven't tried them all. 257 00:21:50,583.6142041 --> 00:21:56,563.6147041 Tabasco is definitely the one that has been kind of our go to in the family because we haven't been big on. 258 00:21:56,613.7147041 --> 00:22:00,883.7147041 To be honest, my favorite is the green Tabasco, not even the red. 259 00:22:01,383.7147041 --> 00:22:03,43.7147041 So I just did a little bit of research. 260 00:22:03,403.7147041 --> 00:22:08,703.7147041 I don't know if you're familiar, are you familiar with any history? He's of course, talking about history of Tabasco sauce. 261 00:22:09,471.2147041 --> 00:22:12,751.2147041 No, no, actually, it's from Louisiana. 262 00:22:12,761.2147041 --> 00:22:14,421.2147041 I didn't know it got started in Louisiana. 263 00:22:14,451.2147041 --> 00:22:16,491.2147041 I, for some reason, thought it was Mexican. 264 00:22:17,211.2147041 --> 00:22:24,981.2147041 I don't know why I thought that, but I thought that it's, it got it started in 1868 in Louisiana, right. 265 00:22:25,481.2147041 --> 00:22:34,651.2147041 And it's been around since, but yeah, the ones you mentioned, which you're familiar with Cristal, Franks, Cholula, Texas, Pete, Tapatio, Louisiana. 266 00:22:35,151.2147041 --> 00:22:40,951.2142041 These are all, I guess, the most popular in the country and you named about half of them and I wasn't even familiar with them until the day. 267 00:22:41,888.7142041 --> 00:22:47,418.7132041 I do like some hot sauce, especially again, when we're talking to Cajun food, I definitely will put a hot sauce on. 268 00:22:47,788.7132041 --> 00:22:52,706.2127041 And I'm not brand loyal, you know? Loyal, right? absolutely. 269 00:22:52,823.7137041 --> 00:22:54,266.2137041 yeah, while I get it. 270 00:22:54,693.7137041 --> 00:23:06,786.2137041 on the topic of sauces, though, one of my favorite sauces goes back around to your topic for today, which is a Southeast Oh, I can't know where you're headed. 271 00:23:07,813.7137041 --> 00:23:10,443.7127041 and I really like sriracha. 272 00:23:10,836.2137041 --> 00:23:12,106.2137041 Oh, I knew it. 273 00:23:12,933.7137041 --> 00:23:16,758.7137041 But! our house, we don't call it sriracha, we call it rooster sauce. 274 00:23:16,858.7137041 --> 00:23:18,528.7127041 Oh, well, yeah, I get it. 275 00:23:18,631.2137041 --> 00:23:20,668.7137041 know, because of the rooster on the label, Right. 276 00:23:21,11.2147041 --> 00:23:30,461.2167041 our, it's you know, if I'm making, udon or pho, which I do on occasion I have to have, I have to have the sriracha to go with it. 277 00:23:31,98.7167041 --> 00:23:32,368.7157041 I love Sriracha. 278 00:23:32,971.2167041 --> 00:23:39,261.2167041 I recently discovered my gosh, what's it called? like, it's like chili. 279 00:23:39,291.2167041 --> 00:23:41,71.2167041 It's in chilies in an oil. 280 00:23:41,251.2167041 --> 00:23:45,351.2177041 Do you know what I'm talking about? Sambal Oelek? Yeah, I like that. 281 00:23:45,361.2177041 --> 00:23:50,992.6179308 There's, I shouldn't have brought it up because I can't, I'm never going to remember the name of Oh, I was hoping I'd help you. 282 00:23:51,792.6179308 --> 00:23:55,974.2057041 it's very much like sambal oelek though, which is prevalent, I believe in. 283 00:23:56,951.7047041 --> 00:23:58,61.7047041 an Indonesian sauce. 284 00:23:58,724.2057041 --> 00:24:10,366.7047041 What about you? Sauces? Well Sriracha is, I mean, it's classic and it's so funny because folks should know, and if you don't know that Sriracha comes in all, all sorts of different versions. 285 00:24:10,386.7047041 --> 00:24:15,416.7047041 Now you can get Sriracha, ketchup, Sriracha, mayonnaise, Sriracha, but just about anything. 286 00:24:15,796.7047041 --> 00:24:20,356.7047041 And Sriracha the classic Sriracha hasn't actually been around all that long. 287 00:24:20,356.7047041 --> 00:24:25,586.7047041 I think, well, I mean, long enough, I guess it was actually invented by a Thai woman in the forties. 288 00:24:26,36.7047041 --> 00:24:32,356.7047041 So and that was brought to us by a gentleman in 1975, which I think is interesting. 289 00:24:32,356.7047041 --> 00:24:36,396.5047041 So it hasn't been in our country all that long, but and Sambal Olek. 290 00:24:36,396.6047041 --> 00:24:39,286.6047041 Sambal is actually a dish. 291 00:24:39,296.6047041 --> 00:24:41,506.6047041 It's a, it's a, it's a sauce. 292 00:24:41,646.6047041 --> 00:24:52,496.6047041 That's Indonesian Sambal Olek is the kind that's readily available in grocery stores here in the U S but Sambal comes in like, I think I read 263 different versions in Indonesia. 293 00:24:52,674.1047041 --> 00:24:58,946.6047041 Oh there are many versions of it, but Olek is the kind that comes jarred that we can get readily available here. 294 00:24:58,946.6047041 --> 00:25:10,726.6037041 But Sambal is a type of dish in Indonesia, but there are so many types of flavorings of sauces that are spicy. 295 00:25:11,46.6047041 --> 00:25:20,446.6047041 The most common, I think, that we would know outside of the sriracha sambals are the red, or the curry paste that we're familiar with from Thailand. 296 00:25:20,466.6037041 --> 00:25:31,996.6057041 The red curry paste, the yellow curry paste, the green curry paste that come in the little tiny jars that I think many of us have probably also seen in the grocery store, I'm obsessed with red curry paste. 297 00:25:32,46.6047041 --> 00:25:32,446.6057041 I love it. 298 00:25:32,964.1057041 --> 00:25:34,154.1057041 and that's a hot one. 299 00:25:34,154.1057041 --> 00:25:41,24.1057041 So if you're a one, that's surprising because the green and yellow are less spicy, but then they're different flavor profiles too. 300 00:25:41,641.6057041 --> 00:25:41,971.6057041 Right. 301 00:25:42,21.6057041 --> 00:25:44,191.6057041 I just like it gives the dish. 302 00:25:44,811.6057041 --> 00:25:47,481.6057041 I don't get a lot of heat, but I feel like it gives a dish. 303 00:25:47,521.6057041 --> 00:25:53,201.6047041 Just a little extra something, a little umami flavor that I don't get from anything else. 304 00:25:53,654.1057041 --> 00:25:55,484.1057041 And it probably depends, on the brand that you're getting. 305 00:25:55,741.6047041 --> 00:25:56,271.6047041 Sure. 306 00:25:56,601.6047041 --> 00:25:59,421.6032041 I did remember the name of that It's chili crisp. 307 00:25:59,761.6032041 --> 00:26:02,314.1042041 Have you tried chili crisp? Oh, yes. 308 00:26:02,324.1042041 --> 00:26:08,131.6042041 That's another kind of, yeah, Yeah, I don't find myself reaching for it. 309 00:26:08,131.6042041 --> 00:26:11,511.6042041 I have a jar of it in the pantry, but I don't find myself reaching for it too often. 310 00:26:11,961.6042041 --> 00:26:17,541.6042041 These days, I don't cook a lot of spicy food here at home mainly because my husband can't handle the heat anymore. 311 00:26:17,551.6032041 --> 00:26:18,574.1042041 He can't you're on the same. 312 00:26:19,344.1042041 --> 00:26:21,834.1042041 You're in the same position as I am, because my mom can't either. 313 00:26:22,134.1042041 --> 00:26:24,804.1042041 Well, I should probably get on to mine, too, because I see our time. 314 00:26:25,164.1042041 --> 00:26:30,34.1042041 The dish that I was going to introduce to you is some that you probably may have had if you're out and about. 315 00:26:30,374.1042041 --> 00:26:31,954.1042041 I don't know if many of you have made it. 316 00:26:31,954.1042041 --> 00:26:34,274.1037041 It's one that has been in my repertoire for a long time. 317 00:26:34,274.1037041 --> 00:26:35,374.1042041 I have it in my cookbook. 318 00:26:35,884.1042041 --> 00:26:36,754.1042041 It's a Pad Thai. 319 00:26:37,19.1042041 --> 00:26:39,769.1042041 Many of us have certainly probably eaten it. 320 00:26:40,99.1042041 --> 00:26:46,319.1042041 I know that it's on my regular repertoire at one of my local restaurants because they make it wonderful, but I've made it. 321 00:26:46,319.1042041 --> 00:26:46,919.1042041 I love it. 322 00:26:47,109.1042041 --> 00:26:52,529.1022041 I think it's easy enough to make, and it's just definitely something that we should have most of the ingredients in our pantry. 323 00:26:52,559.1022041 --> 00:26:56,529.1032041 And if it's not, you can get the readily available, the most unusual ingredient. 324 00:26:56,529.1032041 --> 00:26:59,159.1032041 There's probably two that are, may not be. 325 00:26:59,549.1032041 --> 00:27:01,629.1032041 You may not have in your pantry, but you can get them. 326 00:27:01,629.1032041 --> 00:27:03,649.1032041 Certainly that's rice noodles. 327 00:27:03,649.1032041 --> 00:27:04,689.1032041 They would be a flat right now. 328 00:27:04,789.1032041 --> 00:27:06,189.1032041 So I wouldn't get vermicelli. 329 00:27:06,189.1032041 --> 00:27:06,979.1032041 They're too skinny. 330 00:27:07,51.7032041 --> 00:27:19,121.6032041 Okay. 331 00:27:19,239.1032041 --> 00:27:23,589.1032041 In a bowl of hot water and you just let them sit for about 10, 10 minutes. 332 00:27:23,589.1032041 --> 00:27:27,639.1032041 They soften up and you'll drain it and there'll be ready to go. 333 00:27:28,19.1032041 --> 00:27:33,19.1032041 To use The other ingredient that you may not have in hand if you've never made it is fish sauce. 334 00:27:33,379.1032041 --> 00:27:48,9.1032041 And fish sauce is one of those ingredients that if you've never used it I'll just be just brutally honest, if you've never used it, it smells and it tastes, I will just say, not pleasant. 335 00:27:49,204.1032041 --> 00:27:55,34.1032041 And I'll just relate it to another ingredient that you've probably used a million times and that's vanilla. 336 00:27:55,374.1032041 --> 00:27:58,204.1032041 Vanilla, if you taste it, is not pleasant. 337 00:27:58,994.1032041 --> 00:28:02,534.1032041 But you've used it a million times and it makes your baking delicious. 338 00:28:03,549.1032041 --> 00:28:10,339.1032041 I call the fish sauce the vanilla of Southeast Asian cooking because almost all these Southeast Asian dishes use it at some point. 339 00:28:11,186.6032041 --> 00:28:11,656.6032041 Yeah. 340 00:28:11,929.1032041 --> 00:28:13,749.1032041 delicious when you make it. 341 00:28:13,759.1032041 --> 00:28:15,169.1032041 It is delicious. 342 00:28:15,549.1032041 --> 00:28:17,139.1022041 Just, just forget about it. 343 00:28:17,149.1032041 --> 00:28:17,929.1032041 Just don't smell it. 344 00:28:17,929.1032041 --> 00:28:18,479.1032041 Don't taste it. 345 00:28:18,479.1032041 --> 00:28:19,89.1022041 Just use it. 346 00:28:20,509.1022041 --> 00:28:24,289.1032041 And in this case, it transforms your pad thai into something scrumptious. 347 00:28:24,429.1032041 --> 00:28:25,799.1032041 So please use it. 348 00:28:25,809.1032041 --> 00:28:26,959.1032041 Just don't smell it. 349 00:28:26,959.1032041 --> 00:28:27,469.1032041 Don't taste it. 350 00:28:27,469.1032041 --> 00:28:27,949.1032041 Just use it. 351 00:28:29,59.1032041 --> 00:28:32,229.1032041 And in this case, I'm just going to run down just the basic ingredients. 352 00:28:32,229.1032041 --> 00:28:33,674.1032041 It's Ketchup of all things. 353 00:28:33,744.1032041 --> 00:28:36,144.1032041 Ketchup, fish sauce, brown sugar, lime juice. 354 00:28:36,544.1032041 --> 00:28:43,764.1032041 In this case, the spicy element is Thai peppers, which are teeny tiny little green peppers, or serrano peppers. 355 00:28:43,834.1032041 --> 00:28:45,794.1032041 You know, Thai peppers you should find. 356 00:28:45,794.1032041 --> 00:28:50,24.1022041 If you don't find Thai peppers, serrano peppers are fine, and you should find serrano peppers in your grocery store. 357 00:28:50,444.1032041 --> 00:28:52,14.1022041 Then there are another little tiny pepper. 358 00:28:52,574.1032041 --> 00:28:56,544.1032041 If you are scared of the heat, Take out the seeds. 359 00:28:56,544.1032041 --> 00:28:58,344.1032041 You may have heard that if you haven't heard it. 360 00:28:58,554.1032041 --> 00:29:01,324.1032041 If you're scared of the heat, take out the seeds. 361 00:29:02,124.1032041 --> 00:29:06,304.1032041 Another tip that I'm going to use and glory, I know you know this too. 362 00:29:06,824.1032041 --> 00:29:09,474.1032041 If you ever have not done this, I just watched a TV show. 363 00:29:09,494.1022041 --> 00:29:10,564.1032041 It was hilarious. 364 00:29:11,204.1032041 --> 00:29:16,844.1032041 It was a guy on the TV that hadn't used that hadn't made a dish with peppers in it before. 365 00:29:16,954.1032041 --> 00:29:20,74.1032041 He didn't protect his hands when preparing the peppers. 366 00:29:21,409.1032041 --> 00:29:31,19.1032041 And one of the tricks that I use back in the day, and I now have gloves, but back in the day, I used plastic not containers. 367 00:29:31,529.1032041 --> 00:29:35,89.1032041 What am I trying to say, Laurie? Like Ziploc bags? Ziploc bags. 368 00:29:36,109.1032041 --> 00:29:38,269.1032041 I use Ziploc bags, just quart Ziploc bags. 369 00:29:38,269.2032041 --> 00:29:41,239.1032041 I just got two Ziploc bags, put my hands in the Ziploc bags. 370 00:29:41,674.1032041 --> 00:29:57,524.1032041 And then I handled the peppers and with these teeny tiny peppers, it's kind of tough because they're tiny, but I put them on a cutting tray and I use my small knife and I sliced them, took out the seeds and cut them up, diced them real small because you don't want a big piece of pepper, you want them teeny tiny. 371 00:29:57,524.1032041 --> 00:30:01,624.1032041 You get some heat without the big piece of heat, curry powders in this. 372 00:30:01,854.1032041 --> 00:30:05,34.1032041 And you make your sauce, this has shrimp in it. 373 00:30:05,54.1022041 --> 00:30:08,84.1032041 So I fry some shrimp and a little bit of oil with some garlic. 374 00:30:08,574.1032041 --> 00:30:09,804.1032041 You set that aside. 375 00:30:10,104.1032041 --> 00:30:23,374.1042041 Then you beat some eggs, you fry those eggs, and then you put in the sauce, you put in your eggs, you put in your shrimp, you fry those up, you add some bean sprouts, you add some peanuts, you add some green onions. 376 00:30:24,249.1042041 --> 00:30:35,659.1042041 You saute all that, you take it off the heat you add your shrimp you add your noodles and you serve it and you always serve Pad Thai with some limes, some freshly cut limes. 377 00:30:36,259.1042041 --> 00:30:42,399.1042041 And then you serve it on a plate and you squeeze some fresh lime over it and it's just scrumptious. 378 00:30:42,809.1042041 --> 00:30:45,919.1042041 And with the Thais without the seeds, you get a little bit of heat. 379 00:30:45,929.1042041 --> 00:30:46,709.1042041 It's not too bad. 380 00:30:46,719.1042041 --> 00:30:48,149.1042041 A one, maybe a two level. 381 00:30:48,749.1032041 --> 00:30:50,609.1032041 And it's a really simple dish. 382 00:30:51,79.1032041 --> 00:30:52,499.1032041 And it's very traditional. 383 00:30:52,959.1032041 --> 00:30:56,339.1032041 And if you've never had it fresh at home you'll really have a treat at home. 384 00:30:57,136.6032041 --> 00:30:58,576.6032041 I'm going to have to try that one. 385 00:30:59,626.6032041 --> 00:31:05,96.6032041 it's just simple and you, you just, you can't go wrong making it at home you can have Pad Thai with. 386 00:31:05,336.6032041 --> 00:31:05,676.6032041 Chicken. 387 00:31:05,686.6032041 --> 00:31:06,746.6032041 You can have it with pork. 388 00:31:06,746.6032041 --> 00:31:07,626.6032041 You can have it with beef. 389 00:31:07,626.6032041 --> 00:31:08,476.6032041 It's one of those dishes. 390 00:31:08,476.6032041 --> 00:31:09,446.6032041 That's really interchangeable. 391 00:31:09,616.6032041 --> 00:31:10,496.6032041 You can have it with tofu. 392 00:31:10,746.6032041 --> 00:31:20,26.6032041 If you want to make it unfortunately, because it is made with fish stuff, you can't really make a vegan version, but definitely vegetarian. 393 00:31:21,226.6032041 --> 00:31:23,588.6311964 No, I guess with fish, it's not It's still delicious. 394 00:31:23,631.1311964 --> 00:31:24,181.1311964 that side. 395 00:31:26,118.6311964 --> 00:31:27,548.6311964 Yeah, I'm going to have to add that one. 396 00:31:27,548.6311964 --> 00:31:33,628.6311964 When I get the copy of your recipe, Bob for the website, I will be putting that on the fridge to try sometime soon. 397 00:31:33,728.6311964 --> 00:31:34,528.6311964 That's for sure. 398 00:31:35,315.7982154 --> 00:31:41,845.7992154 So the only other thing I, on your, on your side of things, I just wanted to say, I wanted to encourage people to try their own salsa too. 399 00:31:41,845.7992154 --> 00:31:43,365.7982154 I think that so many of the times. 400 00:31:43,885.7992154 --> 00:31:57,65.7987154 You know, on the Mexican side or the Hispanic side you know, so many people go out to the store and they just buy this freshly made salsa in the store and or Pico De Gallo and I don't care what they're calling it in the store. 401 00:31:57,435.7987154 --> 00:32:02,145.7997154 There is nothing like making your own Pico De Gallo or your own freshly made salsa. 402 00:32:02,343.2997154 --> 00:32:04,275.7997154 I And there are so many. 403 00:32:04,363.502041 --> 00:32:06,555.7997154 too the ones that I had ready to talk about. 404 00:32:06,555.7997154 --> 00:32:16,309.8834364 Be kind of long in the tooth with our episode today, have had an orange papaya salsa that's actually made with habaneros and a banana salsa TikTok. 405 00:32:16,612.8927387 --> 00:32:18,782.8927387 I like salsas not to make for dips. 406 00:32:18,822.8927387 --> 00:32:19,992.8927387 I like them as sides. 407 00:32:20,322.8927387 --> 00:32:21,672.8927387 My orange papaya salsa. 408 00:32:21,722.8927387 --> 00:32:29,812.8922387 I make as a side for some chicken, some baked chicken and a banana salsa I have as a side for some fish that I make. 409 00:32:30,142.8912387 --> 00:32:31,642.8922387 That's with jalapenos in it. 410 00:32:32,12.8922387 --> 00:32:36,472.8917387 But they're quick and easy to make, and there's nothing like your own freshly made salsa. 411 00:32:36,472.8917387 --> 00:32:38,252.8922387 And I'm guessing you have your own salsas too. 412 00:32:38,575.3922387 --> 00:32:50,815.3932387 Yeah, well, I mean, in years past, I've definitely, especially with a garden in the summertime, I've made fresh salsa in the summer, even canned it to have it for later on in the year. 413 00:32:50,815.3932387 --> 00:32:56,252.8932387 But, if you don't have fresh tomatoes and this time of year, tomatoes aren't really the best anyway at the You're not the best. 414 00:32:56,332.8932387 --> 00:33:01,102.7932387 You can easily make your own salsa just with a can of canned tomatoes. 415 00:33:01,482.8932387 --> 00:33:07,422.8932387 Diced tomatoes, throw that into a food processor with some jalapenos, some onion, a little lime juice. 416 00:33:07,822.8932387 --> 00:33:09,632.8932387 I like cilantro in my salsa. 417 00:33:09,712.8932387 --> 00:33:11,152.8932387 I absolutely agree. 418 00:33:11,485.3932387 --> 00:33:16,430.2912387 you know, it's quick and easy and it is way better than store bought. 419 00:33:17,190.3912387 --> 00:33:22,440.3912387 when I have good tomatoes, I like to I'm a huge fan of roasting vegetables. 420 00:33:22,440.3912387 --> 00:33:28,810.3902387 I like to roast tomatoes, jalapenos and onions on the grill, and then make a roasted tomato salsa in the summertime. 421 00:33:29,290.3902387 --> 00:33:35,850.3902387 You get all that smoky flavor and the tomatoes get, uber sweet when you roast them like that. 422 00:33:35,870.3902387 --> 00:33:38,460.3902387 It really makes a difference to making your own salsa that way. 423 00:33:39,992.8902387 --> 00:33:41,892.8902387 Now I'm going to throw it in one more different direction. 424 00:33:41,902.8902387 --> 00:33:43,72.8902387 We're going to go a little bit longer. 425 00:33:43,72.8902387 --> 00:33:49,132.8902387 I think with our podcast today, because we do have so much to talk about, but now I'm going to talk about something I want to make today. 426 00:33:49,882.8912387 --> 00:33:51,650.3902387 So something in the future, right. 427 00:33:52,200.3902387 --> 00:33:55,710.3902387 I am going to be making today a Vietnamese meatball. 428 00:33:56,595.3902387 --> 00:34:02,765.3902387 Okay, so that's not going to be spicy but what I'm going to make that spicy to go with the meatball is a Thai peanut sauce. 429 00:34:03,247.8902387 --> 00:34:04,277.8902387 Oh, yum. 430 00:34:05,215.3892387 --> 00:34:09,525.3902387 And again, this is so much of what I'm, I get to talk about today is easy. 431 00:34:09,665.3892387 --> 00:34:13,275.3882387 So much of what I do normally talk about is complicated, but it's a podcast. 432 00:34:13,325.3882387 --> 00:34:15,555.2892387 I can't make things complicated in a podcast. 433 00:34:16,245.3892387 --> 00:34:20,415.3892387 So the Thai peanut sauce, this is easy, but it's going to have some spice to it. 434 00:34:21,225.3892387 --> 00:34:28,385.3892387 And this easy component, and there's still preparation, I've still got to chop up an almond and mince a garlic. 435 00:34:28,685.3882387 --> 00:34:32,965.3882387 But it has peanut butter, it has brown sauce, it has the fish sauce because it's Southeast Asian. 436 00:34:33,615.3902387 --> 00:34:38,555.3892387 It has some paprika, this has cayenne pepper, which is that spice, it has some coconut milk. 437 00:34:39,55.3892387 --> 00:34:47,55.3892387 I've got to heat it, so I'm going to put some cornstarch to make it thicker and to top it off as some lime juice, and that's what we're going to dip our meatballs into. 438 00:34:47,85.3892387 --> 00:34:49,5.3892387 So this is what I'm going to make today. 439 00:34:49,215.3892387 --> 00:34:57,775.3892387 And as we did with our last podcast and Lori is the one that is the magician that makes sure that our recipes get onto the website. 440 00:34:57,775.3892387 --> 00:34:58,155.3892387 So. 441 00:34:58,455.3892387 --> 00:35:02,485.3892387 that anybody listening today is going to have the benefit of going to our website. 442 00:35:02,485.3892387 --> 00:35:11,745.3892387 So a shout out to Lori and a shout out to please going to our website and getting our recipes so that you can download them and have the benefit of hopefully making them. 443 00:35:12,145.3882387 --> 00:35:14,485.3882387 And we will be posting these to our website. 444 00:35:14,765.3872387 --> 00:35:24,215.3882387 So I will be providing Lori both the salsa recipes that will go with dishes as opposed to dipping the peanut sauce and the Pad Thai. 445 00:35:24,655.3882387 --> 00:35:27,835.3882387 So that hopefully folks will get a chance to to make up. 446 00:35:27,905.3882387 --> 00:35:45,857.7867387 How about you? Well, we have, if, if I might, I have one more recipe I'd like to just kind Okay, what you got? into the ring here because I, you know, I mentioned at the top of this that I really am looking forward to Mardi Gras and I have a lot of good recipes. 447 00:35:46,522.7877387 --> 00:35:54,632.7867387 Cajun recipes that I've made over the years, but my brother loves to send me Facebook reels of people making food. 448 00:35:54,872.7877387 --> 00:36:05,212.7877387 He does this all the time and he's into food just like you and I are, So he sent me one day, this reel and it was this guy making this Cajun potato soup. 449 00:36:06,242.7877387 --> 00:36:07,712.7877387 he didn't really give you any amounts. 450 00:36:07,712.7877387 --> 00:36:11,262.7867387 He's just like, you know, throwing it into the pot and talking about it and making this soup. 451 00:36:11,262.7867387 --> 00:36:20,412.7877387 And I thought, oh my gosh, would be great for the restaurant for Mardi Gras season and last year. 452 00:36:20,752.7877387 --> 00:36:24,22.7877387 So I've made this recipe several times since then. 453 00:36:24,62.7877387 --> 00:36:25,2.7877387 It's an easy recipe. 454 00:36:25,2.7877387 --> 00:36:25,902.7877387 It's simple. 455 00:36:25,912.7877387 --> 00:36:41,102.7877387 You can make it spicy or you can make it more like depending on the kind of sausage that you use and how much Cajun seasoning you put in, it's essentially a potato soup, but you throw some andouille sausage. 456 00:36:41,892.7887387 --> 00:36:42,382.7887387 Into it. 457 00:36:42,402.7887387 --> 00:36:51,272.7887387 And you have the addition of Cajun seasoning it has the Trinity, right? All good Cajun cooking starts with the Trinity, which is onions, green peppers, and celery. 458 00:36:51,552.7887387 --> 00:36:56,852.7877387 The very first thing in every good recipe for Cajun food is you chop those up. 459 00:36:57,122.7887387 --> 00:37:15,752.7877387 You cook them down and hopefully if you've got some andouille or good, smoked sausage that you browned up ahead of time, you cook your vegetables in that grease, the, the, what comes off of the sausage, which is good, right? And it just kind of flavors the entire dish from start to finish. 460 00:37:16,82.7877387 --> 00:37:20,642.7877387 I just want to throw out this Cajun potato soup because, you know, it is soup weather right now. 461 00:37:20,952.7877387 --> 00:37:28,952.7862387 And we're getting ready for Mardi Gras and it's something that is a bit unique that I had not seen until my brother sent me that Facebook reel. 462 00:37:28,952.7862387 --> 00:37:32,642.7862387 And now I've made it several times, Mike, my customers like it. 463 00:37:32,952.7872387 --> 00:37:38,702.7872387 In fact, I'm looking at putting it on the menu here for the first week of March for Mardi Gras. 464 00:37:39,737.7872387 --> 00:37:51,197.7862387 So, for the website, what I'll be providing would be the two versions of chili Verde, the one that's a little bit simpler and the other one that's takes a couple of hours to prep before it even gets into the crock pot. 465 00:37:51,617.7872387 --> 00:37:53,117.7862387 They're both very, very good. 466 00:37:53,387.7872387 --> 00:37:56,347.7872387 Just depends on how much effort and time you want to put into it. 467 00:37:56,537.7872387 --> 00:38:00,607.7882387 I'll also provide the Cajun potato soup recipe that will go up on the website. 468 00:38:00,607.7882387 --> 00:38:10,280.2882387 So we'll have, what about six different recipes, maybe? Well, you know, I'm kind of thinking about one more thing here, Laurie because my slant on things this week is supposed to be Southeast Asian food. 469 00:38:10,310.2872387 --> 00:38:12,450.2882387 I might go ahead and substitute the salsa's. 470 00:38:12,820.2882387 --> 00:38:18,260.2882387 For another recipe that we are out of time to talk about, but I definitely want to share with folks. 471 00:38:18,640.2882387 --> 00:38:23,260.2882387 There was another recipe here that I won't have time to talk about, but I do want to share with listeners. 472 00:38:23,650.2882387 --> 00:38:27,850.2882387 It's a Cambodian recipe that I am going to definitely be making here in the near future. 473 00:38:28,90.2882387 --> 00:38:29,710.2872387 It's called a mock fish curry. 474 00:38:29,950.2872387 --> 00:38:36,640.2872387 It's actually a steamed fish dish that just looks absolutely delicious. 475 00:38:36,640.2872387 --> 00:38:47,250.2872387 It's just, it's different, but it's the number one traditional dish made in Cambodia, which is A regional dish I read so much about it today that I have to make it. 476 00:38:47,550.2872387 --> 00:38:50,720.1872387 So I think I'm going to probably go ahead and share that dish instead. 477 00:38:50,812.7872387 --> 00:38:51,312.7872387 Awesome. 478 00:38:52,152.7872387 --> 00:38:53,582.7872387 I can't wait to see that one too, Bob. 479 00:38:54,400.2872387 --> 00:38:57,870.2862387 And it didn't look terribly complicated, but it just looks so different. 480 00:38:57,880.2872387 --> 00:39:05,790.2872387 And I found a version that instead of the real traditional ingredients that I don't think anybody would find, I found a version that. 481 00:39:06,290.2872387 --> 00:39:09,210.2872387 Had ingredients that we would be able to use and find. 482 00:39:09,210.2872387 --> 00:39:11,570.2872387 So I think that's the one I'm going to share with. 483 00:39:12,452.7872387 --> 00:39:13,162.7872387 That sounds good. 484 00:39:15,900.2872387 --> 00:39:16,400.2872387 All right, Lori. 485 00:39:16,400.2872387 --> 00:39:27,710.2872387 I hope everybody has heard some interesting ingredients, some helpful information about the different kinds of things that we've shared today. 486 00:39:28,20.2872387 --> 00:39:36,940.2872387 Some things that sound interesting to make, you do eat some things that may end up being a little spicy because of things you've heard or have decided to try. 487 00:39:37,460.2872387 --> 00:39:39,530.2872387 I know I've learned some things from you today, Lori. 488 00:39:39,792.7882387 --> 00:39:40,392.7882387 Absolutely. 489 00:39:40,392.7882387 --> 00:39:41,62.7882387 Same here. 490 00:39:41,212.7882387 --> 00:39:50,730.2887387 I hope that you folks are inspired to go out and try some of these recipes that we've talked about today Well, thanks for listening and always bon appetit. 491 00:39:50,842.7877387 --> 00:39:51,992.7887387 and stay hungry.