Thanksgiving episode! Pati discusses her Mexican turkey recipe and bemoans the state of the American turkey wrap, while Sally recounts a Splendid Table Thanksgiving that involved a SAVEUR photo shoot, five inches of turkey water, and a trip to the ER.
What does the way you make soup say about your personality? And what about stock? Pati and Sally compare notes (Pati is not a bone saver; Sally is), endorse miso paste, and tell cold soup what it can go and do.
On this episode, Pati Jinich runs a triathlon and is salved by the nourishing power of stuffed vegetables.
Pati Jinich details her trip to Scandinavia on this episode. Among the many bases covered: herring, gravlax, the quality of Scandinavian Tex-Mex, whale meat, chicken liver, and tattoos. Also, Sally Swift puts Greek yogurt on notice.
Maidens, warriors, fertility goddesses, pollination windows, and jealous plants are all part of the story of Mexican vanilla. Take a listen.
There are salads in Mexican food, but the taco salad is not one of them. Also: The vinaigrette status of Pati’s ancho chile vinaigrette is disputed.
Pati and Sally talk about their spice cabinets. Pati leans on dried chiles and Mexican sea salt, and informs us that allspice translates to pimienta gorda, or “chubby pepper,” which is straight-up fantastic.
In the inaugural episode of Big Appetites, Pati and Sally go deep on the subject of avocados and what to do with them.