PBS has a few new series...from their website

Always love Pati Jinich. And just watched a new episode series from Vivian Howard 'Somewhere South'. I watched the episode about dumplings this morning. All available on-line.

All time favorite in our house is Josh and Chuck. We save those for roadtrips but i recently snuck one about 'Greedflation'. Not always about food but often very close with mentions about supply chains and corporate greed...and package waste...

Shrinkflation has been happening for 30+ years. Long and slow. The big boys, 'Big Grocery', took advantage of supply chain issues during the pandemic to jack up prices to make the new prices a 'new normal'.

I always enjoy the ones you share here, like Rafika and Uncle Roger, which are curated by you and a propos. And I've similarly enjoyed the history guy and especially the food science Australian lady: Anne? I generally don't have the patience to look for and watch videos, unless it's for a specific recipe, and I prefer written in recipe format unless it's something really new being demonstrated. Even then, Jaques Pepin's photo layout step by step of his famous chicken trick, which is in a book I was given, is more informative than the average video demo. So, if I'm watching, it's for the personality and as amusement rather than info, anyway, I learn a lot, passively, from the contests on Food Network, which I use as aural wallpaper while I'm prepping, or if I'm eating alone. I also like watching the pros move. If I had audio only, I'd probably tune it out to hear my own thoughts. While doing the actual cooking, I'll play known music which isn't distracting, if I want noise.

So thank-you for sharing podcasts and similar relevant stuff! And sorry, I have nothing at all to contribute on that level.

Oh man - I haven't listened to SYSK for many years now. Glad to know those guys are still at it!

I don't listen to food podcasts per se, but sometimes Dan Pashman and his podcast The Sporkful will be featured on some of the design 'casts I subscribe to - a number of them have had episodes about different aspects of food, and a number of economics 'casts do as well. I'm not that interested in new recipes, but I do love learning new things.

I don't listen to actual podcasts. I tend to tune in and out of audio too much. But I will let the Pluto TV run on cooking sometimes. I tend to watch Youtube a lot more with food. A lot of food history and the like. Max Miller, Townsends, Sohla.. some weird history food, origins of food, insider food. The Fire of Learning series was good. Absolute History, English Heritige... Great Depression Cooking with Clara and Pasta Grannies. A lot of random documentaries and international stuff- sometimes I have to really watch it when it's in another language, lol. There's a handful of ones that don't speak and I have to really pay attention to those too.

I like Max Miller's Tasting History on YouTube too - think I recommended it here when I first discovered him during 2020.

A couple of other food channels on YT that I watch regularly are Weird History Food and Glen & Friends - especially his Old Cookbook Show videos, where he makes recipes from old cookbooks(duh). Glen is pretty dorky, and I enjoy the Canadian POV.

One of my fave YT channels is Anne Reardon's How To Cook That, from Australia. I know I've recommended her here for sure. She's a food scientist and makes fabulous desserts, along with testing/debunking dubious viral videos, and testing food gadgets. She makes it all very easy to understand - an educator at heart.

So many to look up. I could use a few new ones to binge.

Last summer i binged Jacob Knowls, a Maine lobsterman. I do like information. Learning things i did not know.

Had no idea Maine has jonah crabs. They also have shrimp but that fishery is closed until they recover from over-fishing.

Maine limits the lobster size. Too small and too large. The Canadian NEast coast does not.

2020 i binged Rafika and Alex.

I removed my tiny TV from my kitchen. Sat, Sunday mornings i used to have it on mute. Then glance over and turn it on if i saw the few i like.

I need to try new recipes. I appreciate Ina and Lydia but so basic i never learn anything new.

Making this this weekend...

i have unsweetened pomegranite molassas. I usually glaze with red miso.

Alex is always a fun ride. Loved his ramen and pasta series. My master/dashi broth is so much better because of him. I like that i can pause the video and come back to it. Or fast forward to the important parts.

I love Max Miller’s Tasting History and have his first cookbook 🙂 Townsends is also good for historical recipes and techniques.

I also like Chef James Mackinson- he does some really good demos but when he critiques other people’s recipes, he calmly explains why whatever they’re doing is incorrect, and what the right thing/ingredient would be. Vincenzo’s Plate is similar but with more verve (I’m learning to swear in Italian 😂) and mostly focused on Italian food. His recipes are good 😋

Uncle Roger is hilarious, but as well as the funny critiques he will get someone who is good at their craft on the show and then you learn something.

I spend a lot of time in my car, mostly in hour - hour and a half chunks. Podcasts keep me entertained. My favorites are Milk Street with Christopher Kimble and Sporkful with Dan Pashman. I need to put Francis Lam and The Splendid Table back into my rotation. I also enjoy listening to David Lebovitz’ eponymous podcast.

There is a new one that I’m enjoying, The Recipe. Kenji Lopez-Alt and Deb Perelman (Smitten Kitchen) trade recipes they’ve developed and compare them. So far I’ve heard Meatloaf and also Tomato Soup.

Not food related, but I also enjoy A Way with Words, a podcast about language and linguistics. The hosts are Martha Barnette and Grant Barret, who occasionally make guest appearances on Milk Street discussing food words.

How could i forget Maangchi?

I just made this last night. Shredded cabbage pickle. A small batch. I did not bother with the cheese cloth. Just added the grated ginger and a few tBsp of grated beet to the mix.

A bit of red onion and half a jalapeno.

Hard to believe her 'easy kimchi' was first posted 14 years ago. I've been making it her way for a dozen years now. A half batch and without the squid.

Everybody loves Phil

yTube

Think i watched most of these last winter. Hope some more episodes are in the works.