I have never had the pleasure of eating at one of Chang’s restaurants, and I didn’t know who he was until watching Ugly Delicious on Netflix. If you missed it, watch it. Also, The Chef Show is a favorite. He’s not one of the hosts but he does appear on the show.
I don’t know if my increased interest in Asian food started with listening to the Chang podcast or because of the fact that I am starting to fully embrace my Korean heritage. No matter what, I have learned a lot about Asian food, and food in general, from Chang. Also, I’ve learned things like he hates garlic presses, loves MSG and is a bona fide LOTRs nerd.
Now, I am reading Salt, Fat, Acid, Heat by Samin Nosrat. And when I say I am “reading” a book, I am actually listening to it. After a lifetime of eye surgeries, reading isn’t comfortable, but I devour books on Audible. I even have a fancy pair of wireless ear phones just for this purpose.
I don’t to be overly dramatic, but the book is changing my life. Nosrat narrates the Audible book and she does a great job. She is inspirational without being egotistical, which isn’t always a chef trait.
Because I am listening, I don’t have the extra material that comes with the purchase of the book. So, I am actually going to listen to it twice. After all, it isn’t just about the love of food, it’s instructional.
Did you know that a splash of vinegar in soup at the end of cooking makes it taste better? I am going to try it today using some mole vinegar I bought at The Zesty Moose in Grand Junction. I have made a thin green chile that’s more of a soup than a stew. Will it benefit from vinegar?
Did you know that most of us don’t eat too much salt? It’s true. Most of us don’t use salt properly either. I have learned that I have never used enough in my cooking. Salt makes everything better, and the book is teaching me how to use it effectively. Like putting salt in a bowl like real cooks do!
Ryan is thoroughly tired of hearing about this book, and therefore I am writing this post. I think the material would be fascinating to anyone who enjoys cooking a good meal. If you want some basic, but truly fascinating knowledge about why salt goes in cookies and why both tacos and pho are served with limes, read (or listen to) this book.
After I finish it the first time, I am going to revisit Salt, Fat, Acid, Heat on Netflix. I started the show but didn’t finish it. I certainly will this time!