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WELCOME TO OUR KITCHEN: We're talking about ketchup!
Episode 96 • 8th September 2025 • Cooking with Bruce and Mark • Bruce Weinstein & Mark Scarbrough
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Ketchup. We all know what it is. But do we? It's not a thing. It's actually a category.

Where's the word come from? How was it originally used? When was the first ketchup recipe? How has it become the condiment we know today?

We're Bruce Weinstein & Mark Scarbrough, authors of over three dozen cookbooks. This podcast is about our major passion in life: food and cooking.

If you'd like to check out our latest cookbook, COLD CANNING, please click here.

[00:55] Our one-minute cooking tip: Click on "like" for any online content you in fact like.

[02:18] All about ketchup! Where'd it come from? Where's the word come from? It's not a thing. It's a category of things. How'd it get to be the stick, thick tomato sauce we know today?

[22:02] What’s making us happy in food this week: Sichuan fish stew and Chinese food demystified!

Transcripts

bruce:

Hey, I am Bruce Weinstein and this is the podcast

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Cooking with Bruce and Mark.

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mark: And I'm Mark Scarborough, and

together with Bruce, my husband,

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we've written three seven cookbooks

and I currently have a cold.

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So if you hear me sniffling, you'll

know exactly what's going on.

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It hit me last night right after dinner.

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It's like my nose stopped up and

I started sneezing uncontrollably.

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Well, anyway, a bad cold,

uh, but otherwise I'm okay.

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So this is our podcast

about food and cooking our.

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Passions.

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I don't know what our, our,

the way we pay our mortgage.

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I don't know.

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What is it?

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Something like that.

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We have a one minute cooking tip,

which is really not about cooking

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as you'll see, but kind of, and then

we're gonna talk all about the ketchup.

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Mm-hmm.

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Something that you may not know it's

history, where it comes from, even the

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weird way, the word formed ketchup.

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And we'll tell you what's making

us happy in food this week.

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So let's get started.

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bruce: Our one minute cooking tip

support, food and recipe content creators.

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mark: And I just wanna say, I'm gonna

interrupt Bruce for a second before

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he says what he's ever, he's gonna say

next is, uh, we're not talking about us.

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I mean, yes.

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Thank you for being here.

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bruce: You are supporting us.

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Just we're listening.

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But I know,

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mark: but this is not a comment about

support food and recipe content creators.

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This isn't necessarily about us.

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This is about what happens

when you're on your phone.

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bruce: Yeah.

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Don't scroll, stop scrolling.

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Like.

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Better and subscribe.

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The media landscape is getting more and

more fragmented, and it's important to

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support the food and recipe creators

that you follow, whose recipes you

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use, the people you admire, right?

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Because if you don't support

them, they're gonna go away,

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mark: right?

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You,

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bruce: it,

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mark: it's really crucial as you're

scrolling, as you're sitting, the

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air scrolling over your phone, and

you come across your content just

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like it if you even like some of it.

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Just like it.

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Or if you really wanna go crazy,

subscribe to their channels, Bruce.

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Yeah.

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I subscribe

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bruce: to a whole bunch

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mark: and you'll see more and you'll

help support these people who are the

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new kind of, uh, wave of recipe creation.

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Mm-hmm.

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The content creators.

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Mm-hmm.

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So not really about cooking, but

about helping people who in fact

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are trying to make cooking better.

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Alright.

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Before we get to the big part of this

podcast, let us say that of course, you

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can support us by in fact, subscribing to

this podcast and writing a review of this.

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Podcast and all those kind of things.

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We've already, uh, basically done that.

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So let's just get on to ketchup.

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bruce: What is ketchup?

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It's obvious, isn't it?

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It comes in those little foil packets

or plastic packets at McDonald's.

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Oh, it does.

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It does.

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I thought it came in bottles.

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It comes in bottles at home.

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It's always sitting on

the tables and diners.

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You put it on everything from

eggs to burgers to french fries.

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Wait,

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mark: what?

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You put it on what?

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bruce: Scrambled eggs.

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Oh.

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I grew up eating ketchup on eggs.

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My grandfather put ketchup on

everything and I learned from

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him everything, everything.

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Every,

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mark: your grandmother, who knows

what happened back there in the ettl.

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Oh, oh, oh my God.

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Um, alright.

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Uh, so, uh, yeah, sure.

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No, not eggs.

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That's disgusting.

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Mm-hmm.

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It's good on eggs.

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No gross.

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But.

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Let's first say something

about the name of this thing.

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Ketchup.

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Yeah, of course.

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You probably know ketchup.

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It can be spelled Kaupp.

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K-S-E-A-T-S-U-P.

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It's still pronounced ketchup,

no matter which way you spell it.

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bruce: Growing up, what my grandparents

had and they refrigerator was.

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Catsup.

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That was the big divide, right?

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There was Heinz ketchup and Hunts catsup

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mark: there.

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That's exactly right.

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But mostly catsup, which is still

pronounced ketchup was the term

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used for this sauce before 1900.

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By the mid 19 hundreds, 19 50, 19 60.

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It's becoming.

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Almost solely ketchup

with a K, not catsup.

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There was some holdover as

Bruces when we were kids, right?

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That was cat sup.

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But most of that has gone away and now

we see some uh, gen Z entrepreneurs

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of people who are making various

kinds of catsup spelling it.

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Yeah, cat sup.

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And I think they're trying to be

throwback and old school anyway,

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no matter which way you spell it.

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It's pronounced ketchup.

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So I should say.

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Where this word comes from

is really highly contested.

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Believe it or not, there are a

lot of people who fight over this.

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So let me just start.

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I'm gonna start.

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Mm-hmm.

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With Miriam Webster, which is

of course your friend, Miriam.

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Well, we start, no, my copy editor

for our books always corrects me

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about anything and says, well, our

friend Miriam says, and what she means

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by that is Miriam Webster defines

word, when was Miriam alive, but.

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Hundreds of years ago.

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So, uh, it's Daniel Webster and

Miriam, and anyway, it doesn't matter.

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It's now Miriam Webster.

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So the claim there is that it comes from a

melee word, which is basically ketchup up,

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or I'm nce, I'm sure I'm brutalizing it.

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Ketchup and it means soy sauce

or particularly savory sauce.

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And if you know anything about.

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Indonesian condiments.

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This word has stuck around.

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bruce: Yeah.

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And because the Indonesian sauce, that

is still called a ke cap, manis, and I

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know that's not the way you pronounce it.

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It's ketchup.

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Ketchup, manis mess doesn't resemble what

we consider in the West ketchup at all.

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No, it's not a tomato base.

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It's not that sweet and vinegary

thick tomato thing that I want.

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Oozing out of my hamburger bun

and sitting on my french fries.

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Oh, done.

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It's a, my god, almost a sweet

and thick soy sauce that catch

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mark: it.

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My ass.

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That was really too graphic for me.

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Oozing out.

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I, no, I just can't.

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If you put enough,

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bruce: it oozes out.

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Uh,

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mark: you know, when I was a

kid, uh, if we dared to put.

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Ketchup on a hamburger.

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My mother drew herself upright and

said, I reared you better than that,

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because that was just considered so low

class to put ketchup on a hamburger.

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I guess

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bruce: us Yankee, New York

liberals were just lower class.

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mark: You were lower class

from her Southern Heights.

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Anyway, legendary food writer,

Elizabeth David, and culinary historian

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Karen Hess, both claimed that the

word catchup is actually from.

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Arabic from an Arabic word

that means pickling in vinegar.

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Mm-hmm.

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And it shows up in French as

Es, and in Spanish as esche.

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Well, it kind of

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bruce: makes sense, right?

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mark: They claim that this is

the derivation of the word.

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And when it was anglicized that

E es first syllable was dropped

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because it was considered foreign

sounding and you ended up with.

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Kaveh or kave, which have slowly

morphed into what we now say is ketchup.

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bruce: That kind of makes sense to me.

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I mean, 'cause every kind of ketchup that

we're used to now, and we'll get to what

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kinds there are all have a vinegar base.

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Right.

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They all are some kind of

ly preserved something.

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Right.

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Right.

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So that kind of makes sense.

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And

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mark: I, yeah.

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Also, it's just for the sake of

completeness, Hey, there is a.

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Folk etymology, meaning it's not

documented, you can't prove it, but

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there's a folk etymology out of Cantonese.

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That dialect of Chinese, because

the word there used that is similar

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to ketchup means tomato sauce,

and it's actually derived from two

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Chinese characters, foreign eggplant.

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It was thought that the tomato

was considered a foreign.

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Eggplant and this word then kind of

fused of these two characters, and

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then it came to be tomato sauce.

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But there's very little evidence that

this is the actual derivation of word.

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Yeah.

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That

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bruce: I, I, I agree.

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That's probably not really based in

reality because there isn't anything in

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the Cantonese world that I know of, of.

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Course, there's a lot I don't know

about, but I'm pretty familiar

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with Chinese condiments and I don't

know of anything that is a tomato

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base in a condiment in China.

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Sweet potato base?

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Yes.

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And soy, but not tomato, tomato.

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mark: Okay.

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So that's where it comes from.

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Now, lemme tell you about how it first

makes its way into print in English.

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It first appears it is word

ketchup in the late 16 hundreds

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entities, not tomato base.

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Mm-hmm.

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It is mushroom based and the first

derivations and types of ketchup

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that come into print that we can

actually trace are mushroom sauces.

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One of the first published recipes is

from Eliza Smith's:

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house wipe, and she makes there in

the recipe a thin sauce of mushrooms.

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Anchovies and horseradish.

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bruce: That actually sounds really good.

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It also sounds like the base of a lot

of modern steak sauces, doesn't it?

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Well, it

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mark: is, and this is the

thing that you should know.

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A one steak sauce and other steak

sauces like that are probably much.

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Closer to the original notion of ketchup.

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Mm-hmm.

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Minus the sugar because A

one sticks mostly sweet.

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It is sweet, right.

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And if you just listen to me, mushrooms,

anchovies, and horseradish, there

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is absolutely nothing sweet in that.

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That is a powerful condiment.

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So it comes along basically as a really.

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Thick mushroom and fish reduction until

:

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US medical doctor and horticulturalist,

back in the day when you could be both

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at the same time, he actually published

a recipe for tomato-based ketchup.

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And I really wanted read you this

recipe 'cause it cracks me up.

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So here was me's recipe in 1812.

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Okay?

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Already I'm gonna make

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bruce: this so I'm gonna follow you.

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mark: Oh God.

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Please don't.

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Okay, so he mashes up a gallon.

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A gallon.

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I'm just telling you what it is.

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In the actual print.

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Mm-hmm.

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A gallon of chopped tomatoes.

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Yeah.

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bruce: Got it.

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No problem.

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mark: And he adds a pound of salt to it.

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bruce: Salty.

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mark: A pound to a gallon.

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bruce: Puffy.

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I'm gonna be puffy.

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mark: Right.

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So he mixes a pound of salt into a

gallon of mushed up tomatoes, and

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he lets that sit for three days.

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bruce: It's not even gonna

ferment this so much salt.

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It's gonna kill even the good bacteria.

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I don't know

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mark: exactly what he's doing here.

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I think he's pulling a lot

of the juice out, right?

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He's

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bruce: definitely getting

all the moisture out.

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mark: Okay.

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Then you're supposed to divide

that into courts and to.

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Each quart, you add a pound of anchovies.

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Mm-hmm.

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So a huge amount of anchovies.

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bruce: Is he adding filets of the

whole thing with the heads and guts?

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I think

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mark: it's filets, but I, I think so.

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Okay.

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Two ounces of mint shallots, and then,

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bruce: oh, only two ounces.

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God forbid it be too many shallots.

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mark: Ounce of ground black pepper.

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That's a lot.

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That's a couple

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bruce: tablespoons.

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That's

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mark: gonna be fiery.

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It's gonna be like

Vietnamese fiery pepper food.

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Mm-hmm.

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Okay.

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So you boil all that for 30

minutes and then you add all these

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spices, mace, all spiced ginger,

nutmeg, coriander, and kaile.

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bruce: Oh, that's that

red insect food coloring.

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Exactly.

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Except in

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mark: 1812 when James Meese writes

this, he means the insect illa.

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He put the whole insect in, which is the

derivative of the red food coloring dog.

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Yep.

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So you put a couple of those dead

insects in there to turn it red.

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Oh geez.

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They're dead.

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I guess so.

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So you pound it all together, you sve

it through a jelly bag, you ba bottle

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it, you cork it, and Meese claims

that it will last for seven years.

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What would

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bruce: a pound

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mark: of salt, it might, I

don't know, a pound of salt.

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It seems as if this is a

botulism nightmare to me.

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bruce: I don't think anything

can grow in a pound of salt.

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mark: Yeah, maybe.

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Okay.

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So then we we're gonna come

up into the late 18 hundreds.

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So you say, what happens to ketchup?

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bruce: Okay.

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So then by the late 18 hundreds, this

thin, runny, spiced tomato sauce that was

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salty and peppery and fishy, um, it, it.

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It's that way into the late 18 hundreds.

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We get to 1913 and now Webster's

Dictionary says it is a table sauce.

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mark: That means it comes to the

table, is not used in the kitchen.

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bruce: Ah.

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So it's, no, it's not an ingredient,

but it is now truly a condiment.

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Correct.

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Of tomatoes.

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Mushrooms, and.

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Walnuts.

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Yeah.

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I love that.

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Because walnuts, no

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mark: mushrooms have stuck around in this.

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Mm-hmm.

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bruce: I Well, but mushrooms are so

easily available, readily available.

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At that time they were free 'cause

you go out and harvest them.

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So mushrooms were a great ingredient

for big households, small households.

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And I love the idea of walnuts.

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'cause walnuts, when you pound them and

grind them, they give a thickness so they

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can thicken, they add an earthiness, they

add a great flavor, and they add some fat.

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What they're gonna do though

is they are going to add an

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ingredient that can turn rancid.

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So nothing is gonna last as long and it's

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mark: also gonna be grainy.

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Yep.

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There's no way.

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It's not gonna be grainy

with walnuts in you.

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bruce: No.

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'cause they didn't have a neutral bullet.

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mark: No, they did not

have a nutri bullet.

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But you notice that in all

this discussion about ketchup.

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We have never mentioned sugar ketchup.

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As a sauce, mushroom or tomato

baze was not sweetened until

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the early 20th century, and a

huge divide happens right here.

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While across the world,

it starts being sweetened.

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Many forms of ketchup, for

example, today Australian ketchup

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is far runnier than us ketchup.

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Annie is far less sweet.

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It's more sour.

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So there, there's a divide that

starts to develop between the thick.

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US condiment, Canadian condiment

and other parts of the world where

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it's a thinner, more sour sauce.

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Oh, so

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bruce: that fabulous 1980s,

uh, advertising campaign for

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Heinz Ketchup, would they used

anticipation, that song anticipation.

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Yes.

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Right.

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Where they couldn't get the

ketchup outta the bottle.

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They can't run that ad in Australia.

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mark: Well, I guess

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bruce: not.

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mark: So the initial industrial

production, uh, of ketchup.

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Involved sodium benzoate,

which is a pickling agent.

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You may know it if you ever pickle

foods or ever read labels, but

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sodium benzoate is thought to have

very adverse effects in humans.

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And in fact, the US Department of

Agriculture will ban the use of

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sodium benzoate as a preservative

in the early 19 hundreds.

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So now you gotta figure out how to

make this thing so shelf stable.

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bruce: Enter Henry Hines.

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Yeah.

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Right.

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Who's he would be very proud of his

company and his children and his

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great-great-great-great grandchildren.

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Yeah, because they are still making

ketchup after experimenting with

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vinegar and sugar ratios that would

allow his ketchup to become shelf

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mark: stable.

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And he is part of the wave of

the thickeners, the people who

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start to add pectin from jelly

making and preserve making.

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To make it thicker and thicker.

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And also we should say that pectin

also has a preserving function, as

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we know from cold, cold canning.

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Yeah.

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It has a preserving function.

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bruce: Yeah.

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But today we kind of, most ketchup

makers have gone away from the pectin

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and the way their ketchup is thickened,

it was just by using a blend of

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tomato concentrates, they often start

with tomato paste or even the double

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tomato paste, which is twice as thick.

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And yes, you have your vinegar,

you have your high fructose

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corn syrup or corn syrup, some.

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Only use sugar.

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And I have found even finds,

there are some, has a sugar

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only ketchup that's out there.

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Uh, they have spices, onion

powder, and preservatives.

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And of course they cook it so it

reduces even more and it concentrates.

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And then of course they

process it for shelf stability.

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And it can last in your pantry couple

years if you get a fresh bottle

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off the shelf in the supermarket.

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mark: And you'll notice

what Bruce just said there.

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There's no pectin in that mix.

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Yep.

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And here's the deal.

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Once more and more sugar was added,

and then once it flipped over

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to the high fructose corn syrup

and corn syrup additions in some

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types of ketchup, you didn't need

the pectin for thickness anymore.

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The sugar gave it mm-hmm.

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To it.

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In the same way that like you can make

blackberry preserves without adding pet.

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Thin and by just boiling it out in

the sugar and the natural pectin in

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the blackberries makes it thicker.

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Same idea.

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And the corn syrup is particularly,

makes it super thick as it boils down.

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It does.

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And that's part of the removal

of pectin from this process.

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bruce: And ketchup has gotten to a

point where it is kind of fetishized.

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I mean, there are so many

artisanal ketchups out there.

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Oh my God.

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mark: And some people, like

my sister-in-law will not eat

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anything but Heinz ketchup.

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I know.

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She won't even.

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Touch any other ketchup

except Heinz ketchup.

422

:

bruce: I know.

423

:

I'm surprised she doesn't

bring a bottle with her.

424

:

She does.

425

:

mark: She does.

426

:

I've seen her bring

bottles out to restaurants.

427

:

bruce: Remember that Seinfeld

episode where they try and bring

428

:

their own maple syrup and they're

not allowed to bring it in?

429

:

Yeah, yeah, yeah.

430

:

You can't bring outside condiments.

431

:

Well, so speaking of maple syrup, maple

syrup is at a point where it's grated.

432

:

Right?

433

:

You know what's in it.

434

:

Ketchup is the same way.

435

:

So you can get a GR of ketchup

called Fancy in the us.

436

:

In the us, in the us.

437

:

'cause the USDA is given that grade,

and if you see that word, fancy.

438

:

On ketchup.

439

:

It doesn't mean that it's fancy.

440

:

It means that there is a

higher concentration of

441

:

tomato to everything else.

442

:

Yeah.

443

:

Which is kind of nice.

444

:

I

445

:

mark: think.

446

:

I didn't, I know, I didn't know

that until I did the research for

447

:

this podcast episode because I've

seen fancy ketchup on bottles and I

448

:

didn't know that was a, that was a.

449

:

Actual governmental, I didn't know.

450

:

Degrade of ketchup.

451

:

So that's basically how what

we now know as ketchup happens.

452

:

But you should know that

there are lots of ketchup.

453

:

Mm-hmm.

454

:

Remember where this came from?

455

:

Mushroom sauces.

456

:

Yeah.

457

:

With anchovies.

458

:

So lots of ketchups.

459

:

And I just wanted to, um, maybe

mention a few, and these occur

460

:

actually in our book mm-hmm.

461

:

Called Canning.

462

:

And I thought I'd let Bruce

talk about them for a minute.

463

:

So talk for a minute

about curried ketchup.

464

:

bruce: Yeah.

465

:

So Curried ketchup is.

466

:

Is something that you find

very common in Germany.

467

:

Um, they eat curried ketchup

with, uh, sausages and avers.

468

:

You can, you can easily just mix a little

curry powder into standard ketchup,

469

:

but we give you a recipe for making a

curried ketchup, uh, from scratch, which

470

:

is, you know, you saute some onions and

garlic and curry powder and paprika, and

471

:

you have dried mustard and cloves and

all those spices that go into curries.

472

:

And of course, there's a canned

tomato puree instead of sugar, we

473

:

use honey, which is really nice.

474

:

A little vinegar, some wor here,

you boil that thickens and it's

475

:

really nice and it's nice to have

it on sausages or on french fries.

476

:

It's a nice change from

your standard ketchup.

477

:

Okay,

478

:

mark: let me talk to you.

479

:

Bruce is getting all excited about

the recipe as the chef always is.

480

:

So lemme talk to you about banana

catchup because that is actually in a

481

:

recipe in the book and we've actually

made that in demos promoting the book.

482

:

Yeah.

483

:

So what is Banana cast?

484

:

bruce: Well, it's a Filipino

condiment and in the Philippines.

485

:

There's a ketchup that's made from

bananas, and you know, in the tropics

486

:

you get bananas that are so much more

flavorable and sweeter than most of the

487

:

bananas we can get here in North America.

488

:

But still, and nonetheless, I tried

to create a banana ketchup that was

489

:

close to the bottles of Filipino

banana ketchup that I have eaten.

490

:

And again, it starts by sauteing onions.

491

:

And here you get red chilies.

492

:

So it's a spicy thing and you have ginger

and garlic and turmeric and all spicy.

493

:

It's a sweet, spicy sauce.

494

:

Island, you know, all those island kind of

spices and then very, very ripe bananas.

495

:

'cause you want that super

intense banana flavor.

496

:

That's, you know, bananas have to

be one step away from fermenting.

497

:

Yeah.

498

:

Then have perfect.

499

:

Yeah.

500

:

To be as, as I always

501

:

mark: say, these bananas are liquid.

502

:

Yeah.

503

:

They have to be, become

just basically kind liquid.

504

:

So.

505

:

Okay.

506

:

That's, uh, banana ketchup.

507

:

Curry ketchup.

508

:

Now we also have a recipe

for mushroom ketchup.

509

:

So what's

510

:

bruce: that?

511

:

So this one is really, dates back, as

you said, centuries and I try to, uh.

512

:

To recreate what that original

ketchup might've been like using.

513

:

And so it's very thin.

514

:

This is a much thinner, almost

like a steak sauce, ketchup.

515

:

And I put the, the mushrooms just plain

old button mushrooms in a food processor.

516

:

And really you want to chop

them really fine and you put

517

:

them into a pan, you add salt.

518

:

Not a pound of salt, but for a pound of

mushroom, it's just a tablespoon of salt.

519

:

And you let that sit.

520

:

You don't put it on a flame, you just put

the cover on the pan and set it aside.

521

:

At room temperature, 24 hours, what's

gonna happen is all that moisture is

522

:

going to leach out, and it's going

to become something unappealing at

523

:

that moment, but it's gonna change

because you're gonna add to that.

524

:

Malt vinegar and shallots and garlic and

brown sugar and thyme, and all spice and

525

:

cloves, and a little Worcester shear.

526

:

And you're going to cook that until it

is just fragrant and deep and complex.

527

:

Thicken it with a little corn starch,

and you will have something that's

528

:

not quite the old mushroom ketchup.

529

:

Not quite a steak sauce, but something

that is better than both combined.

530

:

mark: So we also have in the book

various fruit ketchups because there's

531

:

no reason if this is, uh, to use the

19th century word, a table sauce.

532

:

This table sauce.

533

:

You can have plum ketchup, you can

have blueberry Chipotle, ketchup.

534

:

We have all of those in the book.

535

:

Yeah, right.

536

:

We have all those in the book.

537

:

And really, honestly, all

these things are ketchups.

538

:

And in fact, as I already said to you,

steak sauce can be considered a ketchup.

539

:

Mm-hmm.

540

:

And we have a recipe for our mates.

541

:

Steak sauce.

542

:

What does it involve?

543

:

bruce: Well, I tried to model this

one on the classic A one, which

544

:

means we've gotta put in raisins,

we've gotta put in oranges, 'cause

545

:

those are definitely in there.

546

:

It is a sweet and sour balance of raisins

dates, uh, shallots, garlic chilies,

547

:

molasses or black treacle if you could

find it, which is a UK condiment that is

548

:

like molasses but thicker and more intense

549

:

mark: with, better with bite trickle.

550

:

Yeah,

551

:

bruce: there is some tomato paste

and vinegar, and here's the key, the

552

:

orange zest and tamarind concentrate.

553

:

For that sour and fruity edge.

554

:

mark: Right, right, right.

555

:

And it gets that very fruity stuff

from the tamarind concentrate

556

:

and that steak sauce like that.

557

:

That really classic steak sauce is in

fact, in the tradition of what ketchup is.

558

:

Yep.

559

:

Although most of us think of ketchup as

the red stuff that comes out of a bottle.

560

:

So that's our complete rundown of ketchup.

561

:

Anything else you wanna say about it?

562

:

bruce: Yes.

563

:

I'm gonna say try some ketchup.

564

:

Un scrambled eggs.

565

:

Oh, do not put it on fried eggs.

566

:

That's disgusting.

567

:

You don't wanna mix ketchup into the yo.

568

:

mark: Yeah.

569

:

Oh, there is such a.

570

:

Fine distinction between fried eggs

and scrambled eggs and ketchup.

571

:

But yeah.

572

:

Right.

573

:

Ketchup

574

:

bruce: omelet is amazing.

575

:

Oh

576

:

mark: my God.

577

:

So when I met Bruce, he also liked

something that is so New York to me.

578

:

It makes me barf.

579

:

And that is a jelly omelet.

580

:

Oh yeah.

581

:

Uh, that's disgusting.

582

:

Discu tell Jelly down

the middle of an omelet

583

:

bruce: Concord grape jelly

in the middle of your omelet.

584

:

Oh

585

:

mark: my

586

:

bruce: gosh.

587

:

My dad used to make that for me.

588

:

All right,

589

:

mark: well I'm glad you have

a good memory about jelly.

590

:

Disgusting omelets.

591

:

That's lovely.

592

:

Um, okay, that's all about that.

593

:

Just to be shamelessly self-promotional,

our new book is called Cold Kenny and

594

:

includes all of these recipes and.

595

:

400 and, I don't know, twin 15 more

recipes for these kind of things.

596

:

Condiments, preserves all in tiny,

small batches without the use of

597

:

any pressure or steam canner around.

598

:

So check out cold canning.

599

:

Okay.

600

:

As is traditional, the last

segment of this podcast, what's

601

:

making us happy in food This week,

602

:

bruce: I'm gonna tie mine back to

our one minute cooking tip, and I'm

603

:

gonna give a shout out to a food

content creator, um, in social media.

604

:

Where their stuff always makes me happy.

605

:

And that is Chinese food demystified.

606

:

They have a YouTube channel,

they have a newsletter.

607

:

Um, they have a Substack.

608

:

They, they're great and it's a

couple, um, she's Chinese and he's

609

:

Western, but he speaks fluent.

610

:

Many languages in Chinese and

others, and they live in Asia

611

:

and their recipes are amazing.

612

:

And my favorite one that you're probably

going to get in the next few days,

613

:

mark, is their Siwan beer, braised duck.

614

:

And he goes and step

by step how to make it.

615

:

And I love their stuff.

616

:

mark: I do too.

617

:

And I'm gonna speak about another

Sichuan dish, which we had for

618

:

dinner last night, which was.

619

:

Bruce makes this, uh, fish

dish, which is a soup, right?

620

:

Mm-hmm.

621

:

A little bit of a thickened soup with

preserved soured, mustard tubers.

622

:

Mm-hmm.

623

:

And we use, he uses, I don't do anything.

624

:

He uses ocean perch for it.

625

:

What else goes in there?

626

:

Uh,

627

:

bruce: fermented, urging to chilies.

628

:

mark: And, uh, lots of ginger

and, uh, Chuan peppercorn oil.

629

:

Mm-hmm.

630

:

Over the top of it is

really hot and numbing.

631

:

It's a really tasty soup.

632

:

In New England, we have switched to

fall, believe it or not, where we live.

633

:

It's cold.

634

:

It's gotten cold.

635

:

It was in the forties this

morning, so soup is on the table.

636

:

And last night we had an incredibly.

637

:

Sour Delicious fish soup that Bruce

made, again, from one of the Chinese

638

:

content creators that he follows.

639

:

Chinese food demystified.

640

:

There you go.

641

:

He got it from there.

642

:

Okay, that's the podcast for this week.

643

:

Thanks for being part

of this journey with us.

644

:

Uh, thanks for always making time for.

645

:

In your schedule

646

:

bruce: and while you're out there

scrolling and liking everything,

647

:

scroll around TikTok and find our

feed cooking with Bruce and Mark.

648

:

We're putting up tons of videos on

our TikTok channel, cooking with

649

:

Bruce and Mark, and unlike a lot of

other things which you may not know

650

:

are AI and they're not even real.

651

:

Ours is real, and it'll always be real.

652

:

No AI here on cooking with Bruce and Mark.

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