Good evening,
Before sending out the Northern Chinese Dumplings recipe I wanted to sneak in the February Q&A which is open to all subscribers.
Usually this is reserved for paid subscribers only but since so much has changed for me in the last two months (moving to Asia, my first Chinese New Year, the launch of Craken Spices and Seasonings, etc) I’m opening this up to all.
Will keep comments open for 48 hours then turn off. Will be answering intermittently during this time.
1. How do you control fridge smells? Esp when buying good meat and leaving it there for a day or two.
2. Moved from Merida Mexico to Colombia. Huuuuuuge food letdown lol. Colombia seemingly doesn't care about eating or eating good.
But interesting. In both places huge part of diet was beans and corn and rice.
In Mexican eateries it was not only insanelt delicious, but it'd feast and be light as a feather all day. In colombia it's not just mid but I get bloated and knock tf out in the afternoon lol.
Any ideas on how Mexico gets it way better? Maybe Oaxaca wisdom? My money is on the lard.....
How did your family support your passion for cooking as a homeschooler? What is your homeschool to chef backstory, in other words?