The Sweetest of the Sweets: Abi Balingit
Food with Mark Bittman
Sweetness and Light
4.9 • 947 Ratings
🗓️ 26 June 2024
⏱️ 37 minutes
🧾️ Download transcript
Summary
We revisit our episode with the lovely, lively baking genius — and recent James Beard Award winner — Abi Balingit, who talks to Holly and Mark about pork floss and ube, preconceptions about Filipino and American desserts, and fish on cookies.
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Transcript
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| 0:13.5 | Hey everybody and welcome to food. I'm Kate Bitman. If you'd like to reach us you can email us at food at markbitman.com and you can also find us online at bitman project.com. Tons of recipes, food policy reporting, essays about all things food, |
| 0:18.5 | and lots of how to cook guides. |
| 0:21.0 | There's something for everyone who cares about food, |
| 0:23.7 | Bitman Project.com. We'll get back to that conversation in a minute, but first I want to talk about |
| 0:40.0 | something that lots of people ask me about when it comes to global cuisines. |
| 0:44.4 | There is something magical about eating a cuisine in the place where it originated. |
| 0:49.0 | 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. |
| 0:54.8 | It's why the feta and tomato in a Greek salad tastes so perfect in Athens, |
| 0:59.5 | or the artichokes in olive oil in Rome are to die for. They have a certain sweetness and tang that you can get close to but not easily replicate. |
| 1:08.0 | And not surprisingly, one of the best ways to get a sense for how something should taste is to visit a region of the world |
| 1:16.2 | and sample a dish in several forms from lots of different neighboring areas. |
| 1:21.1 | Then you can appreciate the local variations as well. And the most |
| 1:24.5 | efficient way to do that, for me at least, is the first-class experience of |
| 1:29.0 | Regent Cruz. I was able to do that on our recent all-inclusive Tor of Asia. I had a hankering for seafood, well I always do, seafood that you don't get easily in the US, and I had just an incredible experience in the fish markets of Busan, just overwhelming varieties of fresh seafood. |
| 1:47.0 | With more than 500 destinations worldwide, Regent's options are endless. |
| 1:52.0 | Lisbon to Cape Town, Dubai to Athens, |
| 1:55.0 | Vancouver to Tokyo, Bali to Sydney, |
| 1:58.0 | just about any regional cuisine you could want is within your grasp. |
| 2:02.0 | You really can't go wrong. Sounds pretty great, right? Even better. Regents |
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| 2:16.4 | from the Caribbean to Europe and beyond for winter 24-25 sailings. Head to RSSC.com |
| 2:25.0 | slash specials |
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