Smorgasbord February 2023

On today’s Smorgasbord episode I talk about Momofuku and A-Sha noodles. Are egg prices getting you down? Consider using aquafaba in your baking to stretch your eggs farther. Then I have a review of the new book “Smithsonian American Table” by Lisa Kingsley in collaboration with the Smithsonian Institution. Finally we wrap up with Susie Miles stopping by to tell us about her podcast, “Cooking and Convos.”

Mentioned in this Episode

A-Sha and Momofuku Noodles

Looking for a good quality instant noodle? A-Sha has been making top quality air-dried noodles for years. Even David Chang of Momofuku uses them for their signature Momofuku Instant Noodles. You can usually find A-Sha noodle packs for the best price at Target, Wal-Mart, and World Market. You can find them online at Amazon too, but finding a good deal seems a bit trickier there.

Aquafaba

Aquafaba is that magical liquid found in every can of chickpeas. It’s a wonderful substitute for eggs in baking recipes, and it even makes a meringue that is almost indistinguishable from the egg-white variety. For baking, plan on using three tablespoons of aquafaba for every whole egg in the recipe. If you only need to substitute for egg whites, then use two tablespoons of aquafaba.

America’s Test Kitchen has a great page explaining how best to use aquafaba in baking.

Smithsonian American Table

Fresh out from Harvest is a new book by Lisa Kingsley in collaboration with the Smithsonian Institution, Smithsonian American Table. It’s not so much a cookbook (although there are around 40 recipes peppered throughout the book) as it is a survey history of food in America. The description right from the back cover of the book sums it up well:

Smithsonian American Table is a sweeping history of food and culture that summons everyone to the table for a fresh look at the people, ingredients, events, and movements that have shaped how and what we eat in the United States.

From the back cover of Smithsonian American Table

Listen to the podcast to get all my thoughts on the book, but [spoiler alert] I really like it. It’s scope is very broad but not very deep. It’s perfect for the food and history lover in your family who enjoys dipping in to read short essays on the cultural and historical aspects of the American food experience.

Cooking and Convos

Susie Miles is the creator and host of the Cooking and Convos Podcast. In her show she shares easy recipes for super tasty meals, that will take you 30 min or less to prepare. She also has some good conversations with interesting people (yours truly was on her show last year for Episode 8) with interesting folks who have a lot to say about food as well. It’s a good show and you should check it out! You can find the show at Apple Podcasts, on Spotify, and on Google Podcasts. You can also find Susie on Instagram.

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