Two great dishes worthy of making at home, easy and flavorful. But no to the tofu. As I understand it, anything from soybeans is not a healthy food for men.
When referring to an expert in the first segment, would it not be a better approach to refer to an actual native? The adaptations I expect from the following cooking segments because that’s the point. But to filter this cuisine through an additional lens of someone who visited the area diminishes the point of this episode. An “expert” lacks the cultural understanding a true native has.
Got to make all three dishes now. Mouth-watering!
A good shortcut would be to use a store-bought rotisserie chicken for the first dish.
You could, but it is very different than a poached chicken, in which one controls the flavor and the doneness.
Two great dishes worthy of making at home, easy and flavorful. But no to the tofu. As I understand it, anything from soybeans is not a healthy food for men.
When referring to an expert in the first segment, would it not be a better approach to refer to an actual native? The adaptations I expect from the following cooking segments because that’s the point. But to filter this cuisine through an additional lens of someone who visited the area diminishes the point of this episode. An “expert” lacks the cultural understanding a true native has.
She is an expert, and I give her that credit. The whole idea is that these ingredients and flavors are adapted to our cuisine.
If you knew how much Fuchsia Dunlop has immersed herself in Chinese cooking I suspect you would consider her an expert in this field.
You might want to read up on Fuchsia…