I'm

I sprinkle flaky salt on every scoop of ice cream that I ever have.

Now just put poor Omson melted salted butter on top of that ice cream.

That could be good.

And then it'll harden.

It'll be like magic shell, but butter. Dominic Ansel does that now. I don't know if you're seeing that. He takes soft serve and dips it into melted, cultured, fresh salted butter. Is it good? I haven't had it. I'm not, I'm a 40-year-old man with cholesterol issues. That's not something I'm allowed to have.

This is... I'm a 40-year-old man with cholesterol issues. That's not something I'm allowed to have.

This is the Sporkful.

It's not for foodies.

It's for eaters.

I'm Dan Pashman.

Each week on our show, we obsess about food to learn more about people.

Before we get started, I have some huge news, everyone.

I have done a few food tours in Italy in recent years.

Got another one coming up this fall. It's already sold out. But in 2027, the folks of Culinary

Backstreet and I are teaming up for a new one. Mexico City. I cannot wait for this. We're going to go

to the homes of master mole makers, go on a Taco Alpasteur crawl, and much, much more. Registrations are opening up soon, so if you want first dibs, go to culinary backstreets.com slash sporkful and click on Inquirer now. That way you'll be the first to get an email when the trip opens up. Again, that's culinary backstreets.com slash sporkful. All right, here we go. This week we are taking your calls and settling your food disputes. Yes, you know, look, food can bring us together, but it can also tear us apart. Today we'll hear from some of you who are embroiled in longstanding food feuds to see if we can help you find common ground. Or maybe we'll just declare one person to be totally wrong. We'll see how it plays out.

But I can't do this kind of big work all by myself.

So I have invited two esteemed guests to join me.

First up, you might know her as Hot Thai Kitchen on Instagram, TikTok, and YouTube.

She's also a cookbook author.

And in fact, the 10th anniversary edition of her first cookbook, hot tie kitchen, just came out, which is quite a statement about this cookbook because very few cookbooks get a next edition. Joining me from Vancouver, it's Pailin Changchitnan. Hi, pie. Hi, Dan. Hi, ham. Hi, hi. And welcome to ham here in our studios in New York. He's a chef and recipe developer. You've seen him cooking on YouTube and Instagram with his wife, Sola El Whaley. They're the dynamic duo we collab with for our Deep Dish series. He's also a co-founder of the Brooklyn restaurant, Strange Delight, and the author of the recent cookbook, Hello Home Cooking. Ham El-Waley, hey, ham. Hey, how's going? It's going well. I'm so excited to have both of you here. Before we get to the calls, let's just take a minute and check in, catch up. Ham, you've been here before. Pai, welcome to your first appearance on the Sporkful. Let's start with you, Pai. As I said, you just released the 10th anniversary edition of Hot Thai Kitchen. What were the main updates from the original version? I've updated some techniques. And in addition to that, we also added a new chapter with new

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