I'm Samine Nasrat and I'm Rishikesh Hereway and we're home cooking like a meal that has more courses than you can comfortably eat

This is episode 8 of what was supposed to be a four-part series

Coming up later we're gonna be joined by Antony Porosky who you all know as the guy who put yogurt in guacamole on queer eye

I'm so excited to talk to him. He's a delight

We also have a bunch of questions to answer but before we get to them. Samine, what's the best thing you've had to eat this week?

Rishikesh it comes from you actually my friend. It does?

Yes, this week has been rich in tapioca.

Oh

Right. Yes, this has been a tapioca celebration. I am currently even drinking boba

But I came to tapioca late in life. I don't know that I ever had it as a child

But I just love the chewiness of tapioca, but when we were recording episode five

Mm-hmm

And we were answering a question from a listener about what to cook one-handed while she recovered from a roller skating injury

I suggested that she make a kitsdi, you know, which I have historically only known really as as rice and lentils

Cooked together. I've seen it in many different versions of that across South Asia

But you told me that your favorite version of kitsdi was made with tapioca, which in India is called sabudana

Yeah, so you told me all about sabudana

So then I went on a sabudana journey and for the last several weeks have been testing it and cooking it

And then I wrote a column about it and it actually is coming out this week in the New York Times magazine

That's so exciting. Yeah, so you're this is the second time you're a character in my in my writing

Yeah

So I never realized

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