Categories
Food Podcasting Podcasts

Easy Cook Bear Episodes 3 and 4

Easy Cook Bear is a food and culture show about how we cook, connect, and create. Host Lee-Sean Huang and guests share stories, swap recipes, and explore the creative processes of people who make art, culture, food, music, and more.

Listen and subscribe to Easy Cook Bear on Anchor.fm or on your favorite podcast platform.

Jaime Sunwoo wrote a play about SPAM. Yes, the canned meat product that brings out all kinds of conflicted, polarizing reactions in people. Specially Processed American Me, Jaime’s play, helped open up conversations about her own family’s escape from North Korea during the Korea War. Jaime also talks to Lee-Sean abut her new audio piece about Q-Anon, shares her simple family recipe for spicy soy chicken, and more.

Jaime Sunwoo is a Korean American multidisciplinary artist from Brooklyn, New York. She creates multimedia performances in galleries, theaters, and public spaces. Her works connect personal narratives to global histories through surreal storytelling. She studied art at Yale University, and is an alumni of The Laundromat Project for socially engaged art. She is currently a Ping Chong & Company Creative Fellow.

Dylan Uscher is a UX designer based in Boston, who previously ran a fashion business. He’s also a baker, stand-up comedian, and cancer survivor. Dylan opened up about how he turned his passions into a decade-long career, which he ultimately left to pursue a new career in UX design. Besides cooking, baking, and career transition stuff, Dylan also shared his trick for chocolate chip cookies and opened up about his love for Maangchi, Margaret Cho, and Helena Bonham Carter.

Categories
Cooking Japanese

Yuzu Cake

This yuzu cake features the aroma of a fragrant Japanese citrus fruit. The cake itself is a cross between an American style loaf cake and the Portuguese-inspired Japanese castella cake. It’s great on its own, or you can make it even more extra with some yuzu mezcal syrup. I just made some for my birthday. No stand mixer, creaming butter, or other advanced techniques necessary!

Ingredients

  • 200 grams all-purpose wheat flour
  • 5 grams baking soda
  • 10 grams miso
  • 5 grams vanilla extract
  • 120 grams of sugar
  • 3 large eggs
  • 100 grams creme fraiche (or sour cream)
  • 120 grams of Perfect Puree Yuzu Luxe Sour (defrosted)
  • 150 grams melted butter (warm, not hot)

If you are making this boozy, you will need a bit more of the Yuzu Luxe Sour and some mezcal or rum.

Instructions

Sift the flour and baking soda together in a bowl and set aside.

In a large bowl, dissolve the miso in the vanilla extract and stir into a paste. Then add the sugar and incorporate. Next, whisk in the eggs until combined, followed by the creme fraiche and yuzu. Then fold in the flour and baking soda and mix until combined. Be sure not to overmix.

Transfer to a loaf pan and bake for 50 to 60 minutes at 175 C / 350 F. Check to test doneness with a toothpick or skewer, which should come out clean.

You can serve the cake as is, or liven it up with some yuzu mezcal syrup, which is two parts of the defrosted Perfect Puree Yuzu Sour mix and 1 part of mezcal (or rum). Poke holes in the loaf cake with a toothpick to help the syrup permit, then drizzle the mixture onto the cake to absorb. Start with a few tablespoons of the syrup to start, you can always drizzle some extra on to make it boozier and yuzu-ier when you serve the cake. 

Categories
Audio Food Podcasts

Richard Morgan shares how he writes stories about food

I had the honor of hosting Richard Morgan on my new show, Easy Cook Bear, where he opened up about his food writing process and shared stories about surviving COVID-19, finding a complement for New York in San Francisco, why he doesn’t want to eat recipes from Rachel Ray, and more.

Listen/Subscribe

You can listen to the episode embedded from YouTube above, or subscribe on the podcast platform of your choice.

About Richard

Richard Morgan is the author of the memoir Born in Bedlam and a freelance writer whose work has been published by The New YorkerThe New York Times, New York magazine, AFAR, The Awl, BBC, Bloomberg Businessweek, Bon Appétit, CNN, Condé Nast Traveler, The Economist, ESPN The Magazine, Esquire, Fortune, GQ, Los Angeles magazine, National Geographic, NBC, NPR, Playboy, Rolling Stone, Smithsonian, Slate, Travel + Leisure, ViceVogue, The Wall Street Journal, The Washington Post, Wired, and others. His assignments have sent him to a research station in the Arctic, wool farms in Australia, gay bars in Cuba, pizza contests in Italy, the refugee camps of Palestine, a rainforest treehouse in Peru, the foodie capital of South Korea, the oldest magic shop in Spain, foraging forests in Sweden, olive oil wrestling matches in Turkey, the Royal Family’s hatters, and Brooklyn. As much as he can, he lives in New York.

Before journalism, he was a missionary in China, a ranch hand in Colorado, and a hitchhiker in Costa Rica.

source: charmandrigor.com

Links to things referenced in the show