Home Cooking Cod Save America (with Wesley Morris and Dr. Sumesh Hirway)
Apr 22, 2020
Pulitzer Prize-winning cultural critic Wesley Morris talks about his go-to crumb cake during quarantine. Food safety guidelines for sharing homemade food and enhancing texture for pleasure in eating are discussed. Tips for cooking greens and vegetables, making hummus, and perfecting vinegret are also shared.
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Anchovies Versus Sardines: Different Roles
- Anchovies and sardines are both oily small fish but serve different roles in cooking.
- Anchovies act as a concentrated salt/umami accent, while sardines can be a meatier main ingredient.
Stretch Frozen Fish Into A Stew
- Turn frozen white fish into a fish stew: build a tomato-y broth, add vegetables, then simmer fish until it flakes.
- Use gelatin or fish ends to enrich the broth and finish with lemon, herbs, and crusty garlic toast.
Cook For Texture, Heat, And Spice When Taste Is Lost
- When anosmic from COVID, emphasize spiciness, temperature, and texture to create eating pleasure.
- Add chili oils, hot soups, cold creamy things, and crunchy toppings like toasted nuts or crispy rice for sensory contrast.