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WELCOME TO OUR KITCHEN: We're making a spicy pork dipping sauce for vegetables
Episode 2419th February 2024 • Cooking with Bruce and Mark • Bruce Weinstein & Mark Scarbrough
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Hey there. We're Bruce Weinstein & Mark Scarbrough. Together, we've written three dozen cookbooks (working on #37 right now) and we've sold almost 1.5 million copies of our books.

We're delighted you're joining us for our adventures in food and cooking. In this episode, we offer a simplified version of more traditional Cantonese dish: a spicy pork dipping sauce (almost a ragu) for raw vegetables. We've got a one-minute cooking tip about easy, cheesy dumplings. And we'll tell you what's making us happy in food this week.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:00] Our one minute cooking tip: how to make easy, cheesy dumplings for chilis and stews.

[03:04] We're making warm a coconut curry pork dipping sauce for vegetables. Think of this as our easy take on a traditional Cambodian dish--or better yet, a spicy, Asian-inspired pork ragu that you can drag all sorts of raw vegetables through for a fun and tasty dinner.

[16:42] What’s making us happy in food this week: satsuma oranges and old-school chicken soup.

Transcripts

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Hey, I'm Bruce Weinstein, and this is the podcast Cooking with Bruce and Mark.

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And I'm Mark Scarborough.

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And together with Bruce, we have written three dozen cookbooks, are writing

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the three dozen plus one right now.

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I can't wait to tell you about that.

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But the latest one out on the market is the Look and Cook Air Fryer

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Bible with over 700 photographs.

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Every single step of every recipe.

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is photographed.

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Thanks to the folks at voracious on imprint of little brown for

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making such a beautiful book for us.

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We're very excited that it's out there.

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Check it out for your new air fryer and the new year.

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But in this podcast, we're not talking about air frying.

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Instead, we've got a one minute cookie tip.

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We've got a weird recipe that Bruce has.

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crafted out of a strange bit of inspiration.

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We'll tell you all about that.

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It's for a meat sauce that you can drag raw vegetables through.

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Very interesting.

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And we'll tell you what's making us happy and through this week.

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So let's get started.

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Our one minute cooking tip, easy, cheesy dumplings.

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You can make them for any stew or chili, and it all starts with store bought.

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If possible, not from the can, but from a plastic bag.

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Or even from a pizza parlor.

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You can go in and ask them to buy a dough.

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Do you notice that in, not necessarily, I don't know about chains like Papa

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John's, but in, uh, pizza, a lot of pizza parlors, you can go in

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and just say, Can I buy a dough?

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And they'll look at you weird, and they won't know how to price it, so

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they'll charge you like, A couple bucks, but you can, they've got them sitting

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right there so you can buy them outside of places like New York or Chicago.

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That might not be so easy to do.

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Local pizza places, maybe places that sell pizza by the slice is

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where you kind of want to go.

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And that's, that's a real New York thing.

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You know, in New York, if you say to someone, what'd you

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have for lunch at a slice?

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That means you had pizza.

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I know, of course it's a weird New York thing.

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Okay, so anyway, go back to the pizza.

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So you have your pizza dough, you leave it at room temperature for a few hours

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to soften up, and your yeast activates and it rises, and then you gently fold

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in some shredded cheese, and if you've seen the episode of Schitt's Creek,

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and you don't know how to fold cheese, well, yeah, I don't know, just fold.

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I don't know how to fold broken cheese.

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If you say fold that cheese one more time.

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Right.

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Uh, so you fold in the cheese, and then you roll it into balls, and

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you drop that dough right on top of your simmering chicken stew or

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your chili, cover it, simmer it 20 more minutes, and you're done.

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Now we're not talking about, like, enclosing the cheese in the dough,

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we're talking about literally sprinkling cheese all over the dough, and then

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kind of kneading it all together.

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Kneading it in, kneading it in.

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And creating, then cutting off little balls And rolling those balls,

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yep.

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And they steam and they puff and there's something I love about a cheesy pizza

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dough dumpling sitting on top of chili.

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Oh, my Texas relatives are all coming to kill us right now.

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They're, they're getting in their trucks and driving up

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here to New England to shoot us.

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And in fact, if you use mozzarella cheese, you could even put it on

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top of like a bowl of bolognese.

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Oh, there you go.

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Now, I don't have any Italian relatives but all the Italians from New Jersey

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are driving up here to tell us.

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There's gonna be a dead horse head in my bed tomorrow, I think.

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Oh my gosh.

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Um, so, before we get to the next segment of the podcast in which

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we're gonna go to the kitchen, let me first apologize for my voice.

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I still have this weird respiratory thing that's hanging on.

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If you've been listening to the podcast, you know this.

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And it's still sitting around.

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It's not COVID.

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And it's just not going away really fast.

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So, I'm sorry my voice is giving out constantly.

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But let me also say that we have a newsletter and you can subscribe to it

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by going to our website, bruceandmark.

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com.

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And there's a form there, fill it out.

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I do not capture your email.

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I do not even know that you've signed up.

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And furthermore, I do not.

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ever allow anyone to sell it under any circumstances.

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You can unsubscribe to that at any time.

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It includes the recipes from this podcast and also bits about our

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life here in rural New England.

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So let's head to the kitchen.

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Today I am making a really interesting dish that is made with ground pork and

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I'm going to call it a pork dipping sauce.

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I want to explain where this came from.

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So, we were up in Maine on holiday.

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I mean, we'd spent a time up in Maine, trying to get away

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after we'd finished a book.

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I think we went to Portland and we were eating like crazy in Portland, Maine,

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which has an excellent food scene.

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And we were on our way back here to our place in New England, and we

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passed through Lowell, Massachusetts.

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And if you don't know, Lowell has a gigantic gigantic Cambodian population

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and we decided we were just going to try a Cambodian restaurant.

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So we yelped it in the car.

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We found one.

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We went to this restaurant and lol, they suggested we try this dish,

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which I couldn't possibly pronounce.

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I'm going to pronounce it poorly.

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The way it's written in Roman letters in the English alphabet is Prahokitis.

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Right.

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And Prahok, P R A H O K, it's actually the name of this fermented fish, usually

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mudfish, that is pounded into a paste.

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And this paste is a staple of Cambodian cooking.

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It is, but,

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but we're not making a Cambodian dish.

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So here's what's happened.

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This dish of meat sauce came to our table and a big platter of raw vegetables.

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And we didn't know what to do.

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We had to call the waiter over and she said to us, Oh, you just pick up.

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The, I'm not kidding, the slice of eggplant, the carrots, the celery,

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the zucchini rounds, you just pick them up and you drag them through

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this meat sauce and eat them.

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At first I was like, what, wait, raw eggplant, seriously?

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But it was one of the most absurdly delicious and comforting

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lunches I've had in a long time.

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So what happens here?

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is that we've come back to our house and Bruce has been playing

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around and he's created not anything that is even close to bahakitis,

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or however you say it, prahakitis.

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I don't even know, I'm sorry, please forgive me.

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I do not even know the slightest word in Cambodian.

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But he's created something that is like this, that it's a

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meat sauce for raw vegetables.

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It's really wild.

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It is really great.

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Start.

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So I'm starting by making my own curry paste because you need a

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curry paste at the bottom of this.

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If you don't want to make your own curry paste, you can go to your age,

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local Asian market, and you can buy a.

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bottled or jarred red curry paste, but here's the thing, don't buy one that

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has red chilies as the first ingredient.

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It's going to be way too hot.

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Chilies should be in there, but maybe not first.

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Maybe you'll want to see shallots.

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It should definitely have lemongrass.

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It should have macrute leaves.

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It should have garlic.

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But I'm going to make my own chili paste here.

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What I've done already is I had three guajillo chilies.

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I scraped out the seeds using my surgical gloves, which you all know I love.

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And I broke them into pieces and I soaked them in hot water for 20 minutes.

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Guajillo chilies.

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This is an interesting bit here.

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And some people may not know what they are.

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They have a very chocolatey flavor to them.

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When they're dried, they get, they're not, I was going to say,

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they get very Earthy and chocolatey, but they're also not terribly hot.

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They're a little hot, but they're not mind bogglingly hot as guajillos You

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can find them in large supermarkets amongst the dried chilies Or there's

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a billion online suppliers that will send you guajillo chilies You can keep

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them in a cool dark pantry sealed up in a bag for a year a long time They

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will eventually start to break down and rot But it takes a long time.

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So as Bruce says, he's soaked these in boiling water for 20 minutes.

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Well, put boiling water on them and soak them for 20 minutes.

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And now we're going to put them in, uh, we're going to use a NutriBullet.

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I love my NutriBullet, I'm very excited about it.

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Maybe you know this, but if you follow us on social media, but I've been

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cooking much more vegan food lately.

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And, uh, when I cook and, uh, every vegan chef I follow on TikTok.

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And on Instagram reels uses neutral bullet.

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So I convinced my chef husband that we needed one and now he loves it.

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He, at first he was resistant and now he loves it.

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Anyway, you can use a food processor.

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It's a little big, a mini food processor might be better.

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You can also use a blender, but again, there's not a ton of stuff here.

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So it's hard to get it blended.

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Other alternative.

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is a mortar and pestle.

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Yes.

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And you can crush it.

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You can crush it all up.

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Okay.

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So we're going to put the chilies, the drained chilies into the Nutribullet.

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And then we're going to put three stalks of lemongrass.

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And this is just the middle tender part.

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You're not going to use the outer dry leaves.

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You're going to pull all the outer leaves off.

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You're going to use only the tender inner core.

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We're going to put four garlic cloves.

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And I love this.

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piece of fresh turmeric.

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There are four makrut lime leaves, and these are fresh.

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We got them at a local Asian market.

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You can use dried makrut lime leaves.

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If you don't know about makrut, M A K R U T lime leaves, look them up online.

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Again, a common ingredient in Southeast Asian cooking, a lot of

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Asian cooking, and a lot of Indian cooking even, right, at this point.

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So, and Malaysian cooking, yeah, very common across the board there.

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So again, these are fresh.

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Uh, you can use dried and then some

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ginger and then I'm going to how much I have another one inch piece.

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It's about the same size of turmeric and ginger and I'm

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putting in a quarter cup of water.

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I might have to add more, but first I'm going to screw on the bottom of this

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neutral bullet and I'm going to blend it.

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Yeah, and it needs a little bit more water.

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So I'm going to put a little bit more water in.

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You can go up to a half a cup total.

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The pain in the neck about the Nutribullet is to put more water

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in, you have to kind of re unscrew it and take the whole thing apart.

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I know.

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Unlike the Vitamix, which you can just pour it through the top.

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But it's, this is really too few ingredients for a good Vitamix.

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You can do it, but it's going to be frustrating.

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Uh, many food processors are going to let you off and pour right through the top,

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but Um, the Nutribullet can be a pain.

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Okay, so now we've got the

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chili beans.

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It's really better

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now.

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So now we're gonna make the pork dip.

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And here's how you're gonna do it.

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You're gonna go to the stove, and you're gonna get a wok, and you're

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gonna heat it up, get it nice and hot.

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Okay, here we go.

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Over a high heat.

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There we are.

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It doesn't take long to heat up.

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I have this thing called the Wokman.

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It concentrates the flame on the bottom and it's

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super You can't use it on an

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electric stove.

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Use it on a gas stove.

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So it really heats it up fast.

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And into that I'm putting three tablespoons of oil.

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You can use a neutral

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flavored oil or peanut oil.

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Yep.

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And I'm dumping in the chili paste and I'm going to Fry this

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until it is very, very fragrant.

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This is going to take about 30 seconds.

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If you have a vent over your stove, it's a good idea to put it on.

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Otherwise you might, uh, disturb other people in your house.

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So once that it gets really hot and, uh, uh, also your eyes start to burn,

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then you want to crumble in one and a half pounds or 675 grams of ground pork.

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If you can find lean ground pork, that's great.

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If you can grind your own, you're insane.

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Oh my gosh, you're insane.

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But you want to do that in and you want to now toss it and stir

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fry it Okay, so this pork is going to take very long to get cooked.

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I mean it takes a minute or so Like what we're looking for is that We lose that

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pink raw color and it starts to brown.

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It's going to go a little longer when we add the other aromatics.

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So what are some of those other aromatics?

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Well, while Mark is stirring that pork up, I have four Anaheim chilies.

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I like Anaheim's because they're hot, but they're not too hot.

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And I'm going to toss them in while Mark is doing the pork now.

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So they just add some of their fragrance to that.

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And now we have a thing about sugar.

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You can add white sugar, you can add brown sugar.

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I'm actually using palm sugar because I love palm sugar.

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And it has a little edge of caramel to it already.

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That's a tablespoon of that.

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And then two tablespoons of shrimp paste.

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And if you don't know about shrimp paste, get ready.

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It's a little bit stinky.

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Uh, it's a, it's a fermented product, right?

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And it, what it does is it mellows, just like fish sauce, over the heat

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and gives this pork an incredibly deep, complex, savory flavor.

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Look for a shrimp paste that has oil floating on top of it.

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Don't get one that's dry.

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I love the ones that are, that almost look like chili crisp, that

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they have oil floating on top.

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And we're also adding fish sauce because I want this to be really complex and

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really deep and really delicious.

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And then what are you putting in now?

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Okay, this is one and a half teaspoons of chicken soup powder, bouillon, right?

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Bouillon, chicken bouillon powder.

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So, what we're doing here is we're adding a lot of salt, of

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course, and a lot of savory base.

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It's all to balance that sugar.

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So, one and a half teaspoons of chicken soup powder or chicken bouillon.

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You can crush up a cube and get one and a half teaspoons as you need it.

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Finally, here we go, a cup of coconut milk.

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Do not use low fat coconut milk by any stretch of your imagination.

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You're going to use, you want the full creamy richness.

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To cut the spice to balance it all and now we are just going to let this

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bubble away for about 10 or 15 minutes to reduce because there's a lot of

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liquid that coconut milk We want this to become actually almost the texture of an

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Italian meat sauce And so we are going to let this bubble and then we're going

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to come back when it is ready to taste

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All right.

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Now it is ready to taste it's come Off the heat.

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It's cooled down a bit.

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It's quite thick.

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It's kind of like bolognese.

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It doesn't smell like bolognese, but it's kind of like bolognese in its texture.

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And what we have here, what we have today is a bunch of, of cut up, uh,

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zucchini and, uh, pickling cucumbers.

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And we can drag these through the sauce.

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They're dead raw.

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You want dead raw vegetables, tomatoes if you like, onions, sliced onions, yes, if

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you like radishes, yes, cabbage is really a wonderful thing too, cabbage is great,

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bok choy is great, uh, kale if it's small and digestible is great, believe it or

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not, small collard greens that have the stems cut out are great, raw, and believe

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it or not, again, I keep saying believe it or not, I had this with eggplant the first

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time, with thin slices of raw eggplant.

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So what you want is raw vegetables here, and you're gonna drag

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it through this meat sauce.

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And then you're gonna eat it.

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Oh, oh, this is delicious.

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I love Asian flavors.

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I love the fish sauce.

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I love the coconut.

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I love the sugar.

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I find this so comforting.

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There's something about the coconut and the sugar and the chilies

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that for me it's a comfort food.

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Yeah, it's really wild.

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Um, this is really an unusual recipe.

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I mean, this is an original creation from Bruce.

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It may have been inspired, I'm not sure, but this bears no

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resemblance to anything that is authentically Cambodian or anything.

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This is kind of his original riff.

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Off that, using more accessible ingredients, I know, I know,

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um, the lime leaves and it's not terribly accessible, but

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But red curry paste is very accessible.

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You can

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find it and It's so tasty and delicious, and it is really a great contrast

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warm against the cold raw vegetables.

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I love them cold.

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Again, we got this in the restaurant originally with tomatoes, onions.

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Just a whole big, giant platter of vegetables to drag through it.

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I really like it with cabbage and, uh, and, you know, cord collards, as I say.

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I think you nailed that when you said the temperature that's that is, it's that

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contrast of the cold vegetables, the warm sauce, the crunchy of the vegetables,

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the rich chewiness of the pork.

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It's a combination that's unique that.

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I had never tried before and I just love this.

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Right,

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and yes, could you eat this on rice?

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Of course you could.

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But it's better with the raw vegetables.

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Just trust us on this.

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It's a very unusual flavor profile.

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It is deep, complex, sophisticated.

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It's probably not for the third grade set.

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But it is really unusual and interesting and it's a wild

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way to wake up your palate.

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All right.

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Before we get to the last segment of our podcast, what's making us happy in food

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this week, let me say that it'd be great if you could subscribe to this podcast.

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If you could rate it, give it a rating and even a review, even

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great podcast as winners, thank you to all of you who have done that.

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Uh, we so appreciate it because we are willfully unsupported.

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So it is the way that you can not woefully willfully willfully unsupported.

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So it is the way you can support us.

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Okay.

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Off to what's making us happy in food this week.

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It's the same thing that makes me happy.

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Every February, Satsuma oranges,

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oh my goodness, they

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are tiny little mandarins that are so intensely orange flavored.

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They're a little sour, but still sweet.

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They don't have seeds.

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You can peel them and eat them in one bite.

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bite and they make me so happy and I buy enough that I could even squeeze some

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and have juice with a little bit of we

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had laughing is because we went to California to see our niece.

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She had the lead in her high school musical for her senior year.

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She was aerial in a little mermaid.

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The Little Mermaid.

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All the mermaid.

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How about just little mermaid

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? Okay.

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I don't, don't even know.

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Believe it or not, I had never seen, I think it's The Little Mermaid said

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Mermaid, so I knew nothing about it.

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I didn't know anything about Ursula.

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I knew nothing.

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So I know I'm a bad gay, but I had never seen any of these things.

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So, um, we went and saw her and, uh.

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On our way home back to New England, we had to fly through a snowstorm and

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through a snowstorm into New England, we landed in a snowstorm, we drove out of

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the airport in a snowstorm, and instead of going straight home, being ever now

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the intrepid New Englanders that we are, we actually stopped at a Whole Foods so

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Bruce could buy said Satsumas because, you know, God forbid we should just

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drive home and try to get home safe.

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And boy,

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I am so happy with my Satsumas.

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Yeah,

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it's crazy.

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So what's made me happy in food this week is something that Bruce

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made for me to help me get over this respiratory grossness, and

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that is a giant pot of chicken soup.

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And he made real chicken soup as we call it in our house, which

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by that he means Jewish chicken.

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Jewish penicillin.

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It's clear.

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The way I judge a good chicken soup is not just the flavor.

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It has to be

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clear.

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No, and I am different.

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I brown the chicken.

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I essentially make chicken stew, so I don't make anything like And what he did

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is he took a bunch of chicken wings and put them in an instant pot with water.

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And he cooked them in an instant pot until they were dead.

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A long time.

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And then he took them out.

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He took all the meat off the wings.

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He saved the meat to the side.

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He clarified the juice of any flesh.

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I

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poured it through my super fine mesh conical strainer.

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Right, to get

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rid of any impurities.

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And then he heated that and reduced it a bit, right?

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A little bit.

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And cooked noodles separately, egg noodles.

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And then ladled the hot soup over the cooked noodles and added back

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a little bit of that chicken meat.

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It was So delicious.

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Play your

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cards right and what's left of it, you're going to get kreplach with that chicken.

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Kreplach.

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All right.

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See, I live Jewish dumplings.

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I live in a delicatessen.

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That's where I live.

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Okay.

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Thanks for being a part of the show.

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We kind of, that was a weird recipe, but we were really excited about it and really

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love it with the crunchy vegetables.

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Give it a try.

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If you want to find that recipe, you can find it on our website, bruceandmark.

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com.

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You can also see Bruce making this recipe on our TikTok channel,

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Cooking with Bruce and Mark.

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Or in our Facebook feed, Cooking with Bruce and Mark.

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See, it's all Cooking with Bruce and Mark.

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We did that on purpose and you can find Bruce making it there

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and find the recipe in those places, as well as on our website.

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And we'd love to have you back next week.

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And every week we tell you what's making us happy in food this week.

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Tell us what's making you happy in food this week on our Facebook

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group, Cooking with Bruce and Mark.

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And if it's really fun and exciting, we'll talk about it here on our next episode.

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