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Contenido proporcionado por Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.
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WELCOME TO OUR KITCHEN: We're talking about chili sauces and condiments!

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Manage episode 429003454 series 1895781
Contenido proporcionado por Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

Who doesn't love the burn? In this episode, we're talking all about hot sauces, spicy condiments, and chili sauces. A listened asked us to explain hot sauces, particularly Sriracha (which we love!). So we've blown that idea out to include lots of hot sauces including peri peri sauce (or piri piri sauce) and even a fermented chili sauce from the Middle East that has become a staple in our kitchen.

We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks under our own names, plus lots more for celebs. (We've even fixed a few celebrity books before they went to publication.) We've also developed over 10,000 original recipes in our career.

Thank you for choosing our food and cooking podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:53] Our one-minute cooking tip: Find the hot spots on your grill. Get to know your grill.

[03:51] We had a listened (hello, Debbie!) request a segment on hot sauces, chili sauces, and spicy condiments. So here we go! We're talking about Sriracha (and the changes to it for the North American market), chili crisp, salsa macha, harissa, and even a fermented chili sauce we've come to love.

[23:58] What’s making us happy in food this week: tinned fish and goat birria.

  continue reading

304 episodios

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iconCompartir
 
Manage episode 429003454 series 1895781
Contenido proporcionado por Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough. Todo el contenido del podcast, incluidos episodios, gráficos y descripciones de podcast, lo carga y proporciona directamente Bruce Weinstein & Mark Scarbrough, Bruce Weinstein, and Mark Scarbrough o su socio de plataforma de podcast. Si cree que alguien está utilizando su trabajo protegido por derechos de autor sin su permiso, puede seguir el proceso descrito aquí https://es.player.fm/legal.

Who doesn't love the burn? In this episode, we're talking all about hot sauces, spicy condiments, and chili sauces. A listened asked us to explain hot sauces, particularly Sriracha (which we love!). So we've blown that idea out to include lots of hot sauces including peri peri sauce (or piri piri sauce) and even a fermented chili sauce from the Middle East that has become a staple in our kitchen.

We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks under our own names, plus lots more for celebs. (We've even fixed a few celebrity books before they went to publication.) We've also developed over 10,000 original recipes in our career.

Thank you for choosing our food and cooking podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:53] Our one-minute cooking tip: Find the hot spots on your grill. Get to know your grill.

[03:51] We had a listened (hello, Debbie!) request a segment on hot sauces, chili sauces, and spicy condiments. So here we go! We're talking about Sriracha (and the changes to it for the North American market), chili crisp, salsa macha, harissa, and even a fermented chili sauce we've come to love.

[23:58] What’s making us happy in food this week: tinned fish and goat birria.

  continue reading

304 episodios

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