Love this episode! I came here to try and get an answer to the blotchy skin problem and you did not disappoint, now I need to source these glandless chooks! Thank you for advocating the artisanal practices in Cantonese cuisine and for highlighting how discerning and particular we are about our food. It is time that our cuisine’s vocabulary and techniques become more widely recognised and appreciated.
Thank you for listening and thank you so much for your positive comment! Yes, we agree that more needs to be done to highlight the technical skills and culinary cultures of the Cantonese region - as well as other regions, including diaspora groups who innovate and champion cooking practices in many other countries. Again, thank you for listening and we are so pleased to hear that this content is useful!
Thanks for your comments and questions, which raises a lot of interesting points. I also love the idea of zeroing in on particular cuts of meat, like chicken feet, that demand particular cheffing skills and live in a particular cultural setting. So you've given Andrew and I plenty of food for thought and we'll start to tackle this at the end of March / start of April! Do listen out for the episode (or two), and as ever, let us know your thoughts.
Love this episode! I came here to try and get an answer to the blotchy skin problem and you did not disappoint, now I need to source these glandless chooks! Thank you for advocating the artisanal practices in Cantonese cuisine and for highlighting how discerning and particular we are about our food. It is time that our cuisine’s vocabulary and techniques become more widely recognised and appreciated.
Thank you for listening and thank you so much for your positive comment! Yes, we agree that more needs to be done to highlight the technical skills and culinary cultures of the Cantonese region - as well as other regions, including diaspora groups who innovate and champion cooking practices in many other countries. Again, thank you for listening and we are so pleased to hear that this content is useful!
Thanks for your comments and questions, which raises a lot of interesting points. I also love the idea of zeroing in on particular cuts of meat, like chicken feet, that demand particular cheffing skills and live in a particular cultural setting. So you've given Andrew and I plenty of food for thought and we'll start to tackle this at the end of March / start of April! Do listen out for the episode (or two), and as ever, let us know your thoughts.