Bow Down to Dessert Queen Abi Balingit!
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 19 July 2023
⏱️ 38 minutes
🧾️ Download transcript
Summary
The lovely, lively baking genius talks to Holly Haines and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/food-with-mark-bittman-abi-balingit
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Transcript
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| 0:00.0 | Hi, it's Mark Bitman, and welcome to Food. |
| 0:06.0 | As always, you can email us at Food at Mark bitman.com. |
| 0:11.0 | Tell us your joys, sorrows your complaints your support we'd like to hear everything and we will respond consider please also subscribing to this podcast wherever you get your podcast and raiding it, highly of course, and |
| 0:27.2 | check out our newsletter. Comes out almost every day. It's called the Bitman Project and you'll find it at bitman Project.com. |
| 0:34.9 | It's fabulous. The famous five were away on a splendid weekend adventure. |
| 0:53.7 | Do we have to go home today? |
| 0:55.7 | sighed Anne. |
| 0:56.7 | I agree said Dick. Even Timmy looks sad. |
| 0:59.7 | Cheer up everyone. |
| 1:01.9 | Beams Julian. I booked long weekender tickets we can return anytime on Monday |
| 1:07.0 | Oh you are clever Julian said Anne save over 50% with the long weekend a ticket from Great Western Railway. |
| 1:14.8 | Adventures start here. |
| 1:16.2 | Selected routes, terms apply, saving in comparison to an any-time return fare. |
| 1:20.2 | We'll get back to that conversation in a minute, but first I want to talk about something |
| 1:26.9 | that lots of people ask me about when it comes to global cuisines. |
| 1:30.9 | There is something magical about eating a cuisine in the place where it originated. |
| 1:35.0 | One of the reasons for that is that the dishes that define a cuisine are built around the produce that's native to a place. |
| 1:41.0 | It's why the feta and tomato and a Greek salad |
| 1:44.0 | taste so perfect in Athens, or the artichokes and olive oil in Rome |
| 1:48.2 | are to die for. They have a certain sweetness and tang that you can get |
| 1:52.0 | close to, but not easily replicate. |
| 1:55.0 | And not surprisingly, one of the best ways to get a sense for how something should taste |
... |
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