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First Aired - 12/06/2010 01:00PM
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This week on Let's Eat I, Cathy is joined by Lauryn Chun of Mother In Law's Kimchi. Lauryn explains how she made the transition from gourmet food to world class kimchi. Lauryn & Cathy compare kimchi preparations, recipes and pairings. Tune in and learn more about one of the worlds most interested and adored fermented food. This episode was kindly sponsored by our friends at Whole Foods Market. For more information visit www.wholefoodsmarket.com.
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Let's Eat In Introduction: Mother In Law's Kimchi (15:15)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Whole Foods Market, Lauryn Chun, Mother in Law's Kimchi, fermented foods, Korea has a cold climate, seasonality, tradtional recipe, some kimchi isn't pickled enough, like fine cheese it gets better as it ages, kimchi and cheese tastings, home made kimchi, there is much in common between gourmet foods and kimchi, hand crafted product, basque kimchi,Kimchi Recipes with Lauryn Chun (11:59)
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Mother In Law's Kimchi is available at these stores as well as mail order, Brooklyn Kitchen, Whole Foods Market, Marlow & Daughters, kimchi with big personality, kimchi stew, sautee in olive oil, use cabbage that's not so fresh, you can add kimchi to anything, kimchi omelette, kimchi goes well with proteins, Anne Saxelby, grilled cheese, kimchi rice, which is better for a date? spicy or sweet, romantic date meals with kimchi, dream ultimate date meal, usually revolves around meat,To comment on this episode click here. There are currently Comments
First Aired - 06/05/2012 03:00PM
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On today’s THE FOOD SEEN, Marja Vongerichten, host of PBS’s Kimchi Chronicles, talks about growing up in Northern Virginia with adoptive parents, being raised on American culture, and deciding to take the journey back to Korea to find her roots, recipes, and family. From bibimbap to bulgogi, Marja’s quest to educate herself and the US about the foods of her heritage, not only reconnects her with her past, but hopefully she’ll also find her biological parents. This program has been brought to you by White Oak Pastures.
"Food was really the first vehicle into my culture. I tasted some of these things- certain kimchis- and the taste just came flooding back. My taste buds remembered."
"Korean food is so healthy. A lot of foods are medicinal due to necessity." -- Marja Vongerichten on THE FOOD SEEN
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Korea to Virginia (25:05)
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Marja Vongerichten, Jean Georges, heritage, Kimchi Chronicles, PBS, Korea, Seoul, African American, mixed race, Christian missionaries, orphans, Amerasian, adoption, middle class, American, Mississippi, biological parents, Nashville, Super Cat, LaGuardia, Fulton St., foreign, bulgogi, beef, soy sauce, honey, garlic, japchae, radish kimchi, kimchi, Kkakdugi, black bean sauce, grocery shopping, karaoke, Wonjo, Koreatown, Manhattan, Jjigae, barbecue, dumplings, Korean barbecue, banchan, 32nd Street,Kimchi Chronicles (21:10)
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Kimchi Chronicles, Korean cuisine, college, cooking school, Jean Georges, organic, seasonal cooking, Mezzaluna, Sushi Seki, oysters, pink meat, silkworm larvae, bugs, sea cucumber digestive tract, Busan, rice, tea gardens, black pork, mushrooms, seafood, shrimp, crab, salted mackerel, Andong, Gochujang, fusion, black foot pig, Hugh Jackman, Wolverine, action movies, Korean pantry, Korean soy sauce, brewed soy sauce, raspberry wine, soju, Turntable Mad for Chicken, Queens, Flushing, Long Island, Chinatown, cookbook, mung bean pancake, peasant food, daikon, kimchi quesadilla, buried kimchi,To comment on this episode click here. There are currently Comments
First Aired - 02/09/2010 06:30PM
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Erica is back from Vietnam! This week is all about kimchi and fermentation. Find out why northern cuisine can sometimes get spicy.
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Why We Cook Introduction: Erica is Back From Vietnam! (11:01)
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Erica Wides, Why We Cook, Heritage Radio Network, Cotton Tree Lodge, Beliz, www.cottontreelodge.com, River Adventure Jungle Retreat, Vietnam, Streets International, www.streetsinternational.org, Erica is the director of Culinary Education, life skills, cooking skills, Seoul, South Korea, www.pinknsour.com, Korean markets, DMZ, North Korea, Korean food, Malaysian, Japanese cuisine, the hotter the country the spicier the food, climate influence on cuisine, chili peppers, kim chee, kim chi, Kimchi, fermented, lactic acid, tangy flavor, acidity, sour,The Miracle of Fermentation: Kimchi (12:50)
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Korea, kimchi is the foundation of Korean cooking, salted fermented vegetable and or seafood dish, 187 official varieties according to the Kimchi Museum, used as an ingredient and a side dish, probiotics, processed food, yogurt, red pepper, chili pepper is not common in Northern cuisine, red pepper paste, beef, raw fish, shellfish, antibiotic properties, short growing season in northern climates, pickles, sauerkraut, confit, cheese, lactobacillus, yeast, digestion, excretion, lactic acid, gives food sourness,Immune Fighters! (11:43)
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kimchi is made from salted cabbage, rubbed down with red pepper paste, immune fighters, brine, keep the cabbage fully immersed in the liquid, wine, perfect cellar temperature is 55 degrees, some restaurants specialize in serving aged kimchi, vitamin C, oranges, long distance refrigeration, railroads, cabbage products protected sailors against scurvy, limes, B vitamins, vegetarians, Buddhist countries, miso, Japanese, red meat, tuna, communal eating, Eastern Europe, shredding machines,To comment on this episode click here. There are currently Comments
