Simmer

Today is all about Chinese food. I’m joined by Linda Huang of The Hummingbird’s Kitchen, where she teaches folks in Bozeman how to cook authentic Chinese food and hosts pop-up dinners. Today, Linda and I talk all things Chinese cuisine - from how she got her start in Bozeman, to the regional differences of the cuisine, to stories from Linda’s childhood of how her family ate in the days before refrigeration, and the best breakfast she ever had. Download Episode Links: Check out Linda's website and sign up for a cooking class: https://www.thehummingbirdskitchen.com/ Music: http://purple-planet.com Thanks for listening! Do you ever get hangry? You know, the thing that happens when you’re really hungry and your lack of food makes you angry?! I am well acquainted with this phenomenon, and I want to hear your stories! Send me your hangry stories, telltale signs of hanger, or prevention tips either in the comment section of this episode, or submit your story on the contact page. You may hear your story featured

Enjoy as Merrill Warren, dedicated lasagna lover, and I talk about her history with lasagna, learn together how to make lasagna noodles from scratch, and test out a new twist on the lasagna making method. Welcome to the third episode of the Noodle Project. Today I’m with my friend Merrill, and we’re venturing back to Italy to learn how to make lasagna noodles. I asked Merrill to give me five words that reminded her of lasagna, and she said: home, mom, burnt edges, and family. I think a lot of us can relate. Lasagna is a common household dish in many American families, so it’s not surprising that Merrill has such strong ties to it. The origins of lasagna are largely contested, with some claiming that it originated in Great Britain in the 14th century, while others trace the word “lasagna” from the Greek word “laganon” which they consider the first known form of pasta in Ancient Greece. Laganon was similar to lasagna only in that it was a layered pasta dish, and it didn’t use many of the traditional italian ing

Download Episode A few weeks ago on Simmer we talked about where the chili pepper comes from and how it spread around the world. If you haven’t listened to the chili pepper episode, I’d recommend heading over there for a listen before continuing - it’s pretty short and sweet. When I was doing my chili pepper research, I came upon a website called A Spicy Quest. The website’s creator, Nithin Coca, was just as shocked as I was to learn that chilies came from South America rather than Asia, and decided to dig deeper into the story. I got in touch with Nithin and he’s joining me today to share the story of “A Spicy Quest” - a global, multimedia project to discover the untold story of the chili pepper and it’s unprecedented spread around the world. Nithin's Website Listen to the Simmer chili pepper episode here Music: http://www.purple-planet.com

Today I have Tammy Czapp on the show, owner of Stella Goods in Bozeman, MT. With the dream of someday opening a bed-and-breakfast, she taught herself how to make jam and started Stella Jams - a small jam operation that she sells in local farmers markets around the area. Tammy arrived at a career in food a rather roundabout way, and her jam business is only the start. Stella Goods Music: http://www.purple-planet.com www.polkamadre.com/ Recorded on Rob Weisberg's show 9/6/2008, Licensed under Creative Commons nc-sa-3.0 http://creativecommons.org/licenses/by-nc-sa/3.0/ 3.0 http://freemusicarchive.org/music/The_Freak_Fandango_Orchestra/Love_death_and_a_drunken_monkey/06_-_La_Polka_Del_Amor_live_at_ScannerFm

Welcome back to The Noodle Project! Last time, Adam and I used a pasta roller to make very precise tagliatelle noodles with a thickness of 3/8th of an inch. Today I’m with my friend Heidi Rogers, and we’re going back to the basics and the opposite side of the spectrum with a hand pulled Tibetan noodle dish called Thenthuk. Thenthuk is a noodle soup that comes from high up on the Tibetan plateau enjoyed by nomads and other Tibetan communities to keep warm during the long winters. The word thenthuk translates from Tibetan as “hand-pulled noodles”, with “then” meaning pull, and “thuk” meaning noodles. This dish attracted me because of its simplicity - the noodles are literally torn strips that are quickly tossed into noodle broth, and it reminds me of the comfort food that is chicken noodle soup because every family has their own unique recipe and way of making it. When Heidi came over to make noodles on a grey March evening, the simplicity of tearing noodles by hand coupled with the warm comfort of soup was exa

Download Episode Today we’re diving into the story of one of the most versatile fruits that has made its mark on countless cuisines around the world - the chili pepper. And yes, I said fruit. I’m not sure how the chili pepper escaped the heated fruit or vegetable debate that tomatoes are so famous for causing, but like the tomato, chilies may be treated like vegetables but are indeed the fruits of flowering plants. So where did chilies get their start, and how and when did they spread to become one of the most commonly used ingredients in the world? Today on Simmer - stick around as we unpack the story of the mighty chili pepper. Chili peppers come in hundreds of varieties, from smoky chipotle to flaming hot habaneros, sweet bell peppers and tiny but heat packed bird’s eye chiles. Other chilies you may have never heard of include wrinkle 273, the wonder hot, and mundu - all of which are types of red chilies produced in India. Speaking of India, chili peppers seem right at home in all sorts of asian cuisine, w

Download Episode Let’s talk about noodles. With the winning combination of flour and liquid at the core of every noodle, they show up in countless cuisines around the world. From the dozens of pasta varieties in Italy to rice noodles of Vietnam, to the soba and ramen noodles of Japan, it’s a wonder how something with such humble ingredients could take so many different forms! I recently read the book “On the Noodle Road: From Beijing to Rome, with Love and Pasta” in which author Jen Lin-Liu travels along the Silk Road, searching for the evolution of the noodle from east to west. After salivating at the turn of every page, I had an idea. What if I made 2017 my year noodles and learned about this versatile culinary creation in its many different forms? Better yet, what if I learned about and made each type of noodle with a different person?! Welcome to the Noodle Project. In this series, I will arm myself with a new noodle recipe each episode, invite a friend over, and we will learn about and make the noodles t

Download Episode Welcome back to Simmer - Stories to chew on! I'm your host, Allison Howe. Each episode of Simmer will highlight a different story or theme centered around food, because food connects us all and everyone has a story. Today we'll hear from Bozeman restauranteur Steve Kuntz about his journey in the restaurant world and why he loves what he does. From bringing oysters and other quality seafood to Bozeman, Montana, to the endless quest for creating the perfect ceviche, Steve shares his thoughts on what food and eating mean to him. Steve is the co-owner of Feast Raw Bar and Bistro that opened up in Bozeman a little over a year ago. He’s on the podcast today to share his own food story in the restaurant world. Check out Feast here! Music: http://www.purple-planet.com

Download Episode Hi everyone, welcome to Simmer - stories to chew on. I'm your host, Allison Howe. In this podcast, we'll showcase different stories about food every episode, because food connects us all and everyone has a story. Thank you for joining me on this first episode of Simmer. I'm so excited to be starting this podcast! When I first came up with the idea to start a podcast, I knew I wanted to create a space to talk about what I love: food! I love cooking, eating, and the connection that comes with sharing food. The other night, I was having dinner with some friends and I challenged them to think of a popular food that they don't particularly care for, in other words, what food that is considered objectively delicious in your culture do you dislike? My answer was salad. To be fair, I'll eat salad, but I usually won't eat it at home, and I definitely need a hard sell to order it at a restaurant. I always get a pretty strong reaction when I announce my tumultuous relationship with salad, and I starte