Tune in weekly for new episodes of “Borderline Salty,” wherever you listen to your favorite podcasts. Max Linsky, co-founder of Pineapple Street Studios, is stoked about this new series and the incredible hosts: “Their chemistry is infectious and this show is going to make all of us laugh, and make all of us more comfortable in the kitchen too.” The Juiciest Lamb Burger with Carlas Salsa Very Verde Sweet Heat with Rick Martinez Join Rick Martinez for a special episode of Sweet Heat in NYC as he makes an epic lamb burger with guest Carla Lalli Music. We’re thrilled to partner with Pineapple Street Studios to bring this show to life.” “Talking through these conundrums with Rick is a total joy, and that’s the energy we want our listeners to bring into the kitchen. “‘Borderline Salty’ is all about removing the psychic and practical obstacles that stand between us and our desire to make and share food-which, after all, is one of life’s most primal pleasures,” said Carla Lalli Music. A weekly podcast hosted by Carla Lalli Music and Rick Martinez. She also hosts videos and was Bon Appétit’s former food director. Borderline Salty: With Carla Lalli Music, Rick Martinez. Carla is the James Beard Award-winning author of Where Cooking Begins and New York Times bestseller of That Sounds So Good. He is a cook, writer, and pitmaster who received a James Beard Award nomination for his work at Bon Appétit. It worked-the turkey soaks up lots of deliciousness during that half hour, without becoming spent in the process.‘Food Psych Podcast with Christy Harrison’ is a body-positive, anti-diet series filled with advice on intuitive eating and moreĬarla and Rick bonded while working together in videos, test kitchens, and magazines. In the ultimate cop-out, I decided to split the difference and cooked the chili base for an hour, then added the browned turkey back for the last 30 minutes of cook time. This is why second opinions are dangerous. Then I talked to Molly Baz, who debunked my entire theory and insisted the turkey would just get better the longer it got to spend in the three-chile hot tub. When I told him my concerns about drying out the turkey by simmering it in the chile broth for too long, he agreed that I should add the turkey back into the liquid toward the end of the cooking time. I huddled up with Andy Baraghani, who thought my idea of quickly browning the turkey, removing it from the pan, and then using lots of spices and aromatics to build flavor would probably work. Ground turkey is extremely lean by comparison, and it’s been ground to small bits, so there’s no protein strands to break down. You don’t have this issue with the hunks of pork in Rick’s chili or the three kinds of beef in BA’s chili, which contain fat and collagen to prevent them from drying out as they tenderize. The next problem-I mean, challenge!-was to figure out how to cook the chili for long enough to develop all the flavors without rendering the turkey dry and mealy along the way. ![]() I wanted that for my turkey contender, too, so I soaked ancho, pasilla, and guajillo chiles in hot chicken stock before blending them into a braising liquid that would thicken, enrich, and flavor my version.īA’s Best Chili, a major source of inspiration. Choice of protein aside, those recipes are both built on robust chile purées, which provide the dark current of heat, smoke, and chocolatey bitterness that you expect to find in a good chili. My inspiration was going to come from two brick-red chilis on : Rick Martinez’s Chili Colorado, and BA’s Best Chili, both of which I know and love. My first decision was to rebuff any overtures toward a “white chili.” I actually love turkey, and I think it is inherently compatible with spice, smoke, and heat. It’s the substitute teacher of chili.Ĭhris didn’t want to hear any of this. You’re happy to be in the room, but is this really where we have to sit? Sorry to turkey chili, but the dish often comes across as a compromise. It was like when you show up to your reservation at the poppin’ new restaurant, and the host seats you at a table right next to the bathroom. ![]() To be frank, when Chris Morocco asked me to develop a Healthyish recipe for turkey chili, my emotions sagged a little bit. It gets better: If you sign up for our newsletter, you'll get this letter before everyone else. ![]() As friends and colleagues, they’ve helped each other fine-tune recipes, solve the biggest cooking conundrums, and invent tasty ideas. Every other Wednesday, Bon Appétit food editor at large Carla Lalli Music takes over our newsletter with a sleeper-hit recipe from the Test Kitchen vault, a cooking technique she’s really into, or an ingredient she can’t stop thinking about. Listen Acclaimed chefs and cookbook authors Carla Lalli Music and Rick Martinez host the delectable, new podcast, Borderline Salty.
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