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Episode 79

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Published on:

12th May 2025

WELCOME TO OUR KITCHEN: We're talking about soy sauce!

Soy sauce. So many of us in North America grew up thinking it was one thing when in fact it's a big category of things. Yes, mostly related. But the array of soy sauces offers a big difference in flavors and even textures.

Join us, Bruce Weinstein & Mark Scarbrough, veteran cookbook authors who have written three dozen cookbooks. This podcast is all about our passion: food and cooking. Thanks for joining us.

Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[01:07] Our one-minute cooking tip: Store opened soy sauce in the fridge.

[03:25] Japanese, Chinese, and Korean soy sauces: what types are there, what are their differences, and why should you have more than one in your pantry?

[21:13] What’s making us happy in food this week: pho and the Ithaca NY farmers' market.

Transcript
Bruce:

Hey, I'm Bruce Weinstein and this is the Podcast

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Cooking with Bruce and Mark.

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And I'm Mark Scrubber, and together

with Bruce, we have published 36

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cookbooks are about to publish

our 37th cold canning this summer.

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We've talked about that

already on this podcast.

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Our obsession with.

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Food and cooking, which is this podcast,

I guess we have other obsessions.

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Mm-hmm.

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Bruce has a knitting obsession,

including online knitting

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workshops and knitting books.

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He's published and Mark

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is obsessed with Dante and

other poets and writers.

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Mark: I am.

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I have.

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Podcasts all about Dante and the

divine comedy, but that's not this.

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This is all about food and cooking.

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So as usual, we got a

one minute cooking tip.

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It's about soy sauce.

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And then we're gonna have a big

segment, our central segment

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about the various kinds of soy

sauce traditionally that are out.

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But you didn't

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Bruce: know there were that

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Mark: many.

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No.

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As a kid that grew up in suburban Dallas,

I thought soy sauce came in a plastic

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package that you ripped open at the table.

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So what do I know?

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Nothing.

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And then we'll tell you what's

making us happy in food this week.

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So let's get started.

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Bruce: Our one minute cooking tip,

store your soy sauce like you do

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olive oil, because what destroys

it is the same heat and light.

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Keep it in a dark cool place and

once opened, unless you'll use it all

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within a month, keep it in the fridge.

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Okay, so that's

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Mark: not like olive oil.

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I don't mean to correct

you, but That's right.

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You don't put olive oil in the fridge.

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Well,

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Bruce: sometimes you might want

to, if you're not gonna use it all

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right away, it could get gross.

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Oh, come on.

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You don't put olive oil in the fridge.

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I, no, but you wanna keep it away

from heat and light, that's for sure.

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And most people don't realize you should

put it in the fridge, the soy sauce,

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if you're not gonna use it in a month.

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Mark: See, I, I think that that was

a great example of us because, uh,

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the chef paints with a broad stroke

and the writer gets very obsessed

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with the tiny little details.

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Bruce: But most people don't know that you

should keep the soy sauce in the fridge.

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Right.

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If you're not gonna use it in a month.

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Right.

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Mark: That is true.

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And uh, I think, I've also

heard told from Asian chefs

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that cold soy sauce is no good.

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Mm-hmm.

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That it, well, I don't

wanna say it's no good.

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It needs to come back to room

temperature to have its full set

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Bruce: of flavors.

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That's true.

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And I actually do take it out

of the fridge, uh, before we.

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Eat with it.

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If I'm cooking with it, it's fine

outta the fridge, but if you're

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using it as a dip or a condiment

or putting it on raw fish, right?

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Yes, it should come out out of the

fridge and it should be at room temp,

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Mark: right?

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So anyway, store it in the

fridge for the best access.

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But before we get to the next

segment of the podcast, which

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is gonna be all about soy sauce.

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Lemme say that we have a TikTok

channel and an Instagram reels

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channel and a Facebook group all

called Cooking with Bruce and Mark.

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Probably the biggest of those at this

point is the TikTok channel, so, oh, yeah.

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If you're on TikTok, join us

at cooking with Bruce and Mark.

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We've got all kinds of cooking videos.

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We're making lots of jams and things

to do with jams, but these, uh, videos

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appear on Instagram and Facebook.

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Two under the groups

cooking with Bruce and Mark.

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Aren't we clever?

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We named it all the same thing.

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I know.

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Crazy.

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So up next, our discussion of soy

sauce, we're gonna have a focus

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on, let's say, three different

kind of national types of soy sauce

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and the variations inside of them.

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We're gonna talk about what

soy sauce is, the whole McGill.

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So here we go.

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Bruce: There are many different

kinds of soy sauces and

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most people don't know that.

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Right?

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You'd think No soy sauce is soy sauce.

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Soy sauce.

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Like I say,

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Mark: no.

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When I was a kid and you went

to the Chinese restaurant, it

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came in a little plastic packet.

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You tore them open.

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Exactly.

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Bruce: That's all I knew.

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Yeah.

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But basically all soy

sauce start as soybeans.

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They're sometimes mixed

with roasted wheat.

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They've got mold or.

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Bacteria mixed into them

and then they're fermented.

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And the fermentation process can take

anywhere from three months to 10 years,

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which is why some soy sauces 10 years.

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Yeah.

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That's why some soy sauces can cost

like, you know, a hundred dollars

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an ounce and others are 10 years,

you know, 99 cents for a quart.

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Right.

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So we're gonna talk about

Japanese soy sauces.

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We're gonna talk about Chinese

soy sauces, and we're gonna

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talk about Korean soy sauces.

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Mark: And I just wanna say when

we get started here, before we get

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started, we've got these three.

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Basic types of soy sauces that we're

gonna talk about, but there are others.

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There are Taiwanese soy sauces,

there are other soy sauces.

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Besides these, we've just chosen

to focus on these as three big kind

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of culinary national categories of

soy sauce, so Japanese soy sauce.

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I think most of us

probably know, it, even if.

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Like me, we grew up going to

suburban Dallas, Chinese restaurants.

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Mm-hmm.

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It's the Japanese soy

sauce that is at the table.

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Bruce: Yeah.

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Koman is like the brand

that is usually right.

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And it's funny, that is a Japanese

brand, but that was the one that

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was always even on the Chinese

restaurant tables, it was Kiko always.

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And the one that you get there

in the restaurants, that's their.

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Dark soy sauce and Japanese dark soy sauce

is the traditional soy sauce that you

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think of using when you dip sushi into it.

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When you think of those old

Chinese restaurants, I have to

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Mark: say that I, this is the thing that

I still go back to, despite all of the

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variations of soy sauce that we talk

about, if I'm going to put soy sauce in

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anything, this is the soy sauce I use, and

Bruce uses all kinds of fancy soy sauce.

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Mm-hmm.

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I love fancy and I don't.

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Because I think it's a childhood thing.

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It's like when you grew up with

something and you loved it as a kid.

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Uh, Bruce claims that when I put

soy sauce and now I'm gonna offend

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every Asian that could possibly exist

in the whole history of the world.

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When I put soy sauce

on rice, don't kill me.

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When I put it on rice, Bruce

claims I actually make soup.

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Bruce: Oh, he does?

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He just has, it's like

breakfast cereal and milk.

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It's rice and soy sauce for him and.

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At least if you're doing that, go to

the Japanese light soy sauce, which

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most people don't even know about.

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It's no, I'm

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Mark: gonna stick with Koman.

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But now you can talk

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Bruce: about Japanese light soy

sauce, and Well, here's the thing,

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the koman, they're not usually labeled

dark, they're just labeled soy sauce.

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So it's a category

distinction that's rarely.

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Even labeled on mass market brands,

you have to go to artisanal,

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at least in North America.

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Yeah, you have to go to artisanal

brands here in the US if you

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want to find this distinction.

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And you'll see things called

Japanese light, soy sauce.

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It's much thinner than the traditional.

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Yeah, and don't take light as in calories.

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This

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Mark: doesn't have anything to do with.

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Calories.

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Well, I know, but it's a thing.

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We run the view once and I was

making peanut butter and I used light

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corn syrup and what was her name?

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Starch Star Jones.

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Yeah.

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Remember Star Jones?

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Star Jones was like, oh yeah,

we love to save those calories.

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I was like, uh, light corn syrup

doesn't save you any calories,

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Bruce: but okay, good Goode.

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And quite honestly, in Japanese

light soy sauce, you're not

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gonna save sodium either.

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'cause that is a very salty flavor, but

it also has a slight sweetness and that's

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'cause they often add things like mirin

or corn syrup you just talked about.

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There you go.

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Usually it's used as a soup seasoning.

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I've seen it labeled as soup

soy sauce, which when we get

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to the Korean soy sauces, they

have a whole category of that.

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Mark: Okay.

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Why would I go to an Asian

market and buy Japanese light soy

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Bruce: sauce?

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Let's say you wanted to use

it as a seasoning and a broth.

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If you were making even Jewish chicken

soup and you wanted to throw some noodles

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in it and some Asian greens in it,

and season it with a little soy sauce,

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you get the light Japanese soy sauce.

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Okay,

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Mark: so talk about that for a minute

because I think a lot of people don't

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know about using light soy sauce.

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In this case, the Japanese light soy sauce

as a seasoning in stews rather than salt.

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Bruce: Think about this,

that salt is an enhancer.

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We've talked about that before.

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But soy sauce is a seasoning.

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It's a flavor.

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It will add some salt, but it's

gonna add a lot of other characters.

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Mark: So name me a dish that you

would add Japanese light soy sauce to

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that you might not normally think of.

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Adding soy sauce to.

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Bruce: I can imagine putting

a little Japanese light soy

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sauce in my hummus, right?

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Wallet's going around

in the food processor.

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Wow.

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I want that.

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That would give it a little saltiness.

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It would give it some umami punch.

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It's got a little sweetness.

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It would really give it a

nice little punch there.

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I can imagine.

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Putting it into ground beef

before I make hamburgers.

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Yeah.

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Okay.

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Right, because it's going to

give me all those other flavors.

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It's not just the hit of soy

flavor that the dark soy sauce.

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I'm backed with the hummus.

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Um,

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Mark: I think I want to try hummus with

some light Japanese soy sauce in it.

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Bruce: Okay.

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I think I'm gonna have to

make you some for lunch later.

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Mark: Yeah, I know.

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That sounds really good.

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So there is a, a separate

category here that's a little

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bit different and that is Tamari.

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And you may know Tamari because you may

have gluten issues or know of family

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members or friends with gluten issues.

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And if you ever serving any kind of Asian

food, they may have told you to get tamari

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or you may have gone and get mm-hmm.

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Gotten tamari for them.

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But Tamari is essentially soy sauce,

but it's made without the wheat.

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Bruce: This is true.

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It is.

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It is a soy sauce where the soybeans

are cooked and then fermented, but

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there's no wheat added, so it's

not as sweet as other soy sauces.

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Mark: Let me just say, if you do have

celiac, you should make sure that

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your tamari is certified gluten-free.

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Mm-hmm.

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Some tamari is made or

bottled in facilities where.

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Other soy sauces are bottled

and there may be wheat residue.

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you're really conscious of it, make sure

it is in fact gluten's free certified.

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Bruce: And

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there's a fourth category actually

of soy sauce out of Japan, and it's

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almost impossible to find it in

the us and that's white soy sauce.

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And it's not white.

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It doesn't look like glue.

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It doesn't look like milk,

and it's just very, very pale.

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It can look like tea and it's

made from a high ratio of wheat to

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Mark: soy.

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So, wait, I just wanna stop

and say, so this is definitely

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not after Tamari gluten-free.

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No, this is not, this is, this

is a high wheat soy sauce.

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Mm-hmm.

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And, uh, again, as Bruce says, it's

almost impossible to find this.

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I mean, you might.

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Be able to go to a really high-end,

large Asian grocery store, or even

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like H Mart and find this, but it's

very hard to find in North America.

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Bruce: You might also be offered it if you

go to a very expensive sashimi restaurant

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or a sushi restaurant because you know,

super high-end sushi chefs don't want

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you destroying the flavor of the fish.

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They carved with regular soy sauce.

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So they might offer you this

white soy sauce, but we don't go

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to those kind of restaurants, so.

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I've never been offered it.

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Mark: No, we do not go to those kind of

restaurants and, uh, I, I, I don't know.

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I've never even tried this kind

of soy, so, so there we go.

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There you go.

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So that's an academic exercise for us.

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Let's move on to that.

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Chinese varieties.

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Mm-hmm.

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And this is a very broad

brush of Chinese varieties.

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Mm-hmm.

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Uh, I believe that many Chinese

chefs would knock us crazy for this

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because there is not just light

and dark, but we're gonna divide.

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We are the Chinese world into

light and dark soy sauce and

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Bruce: light and dark

Chinese soy sauce are the.

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Opposite of what Japanese light,

this is where it gets dark.

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Soy

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Mark: sauce are gets crazy.

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Bruce: Yeah.

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Light Chinese soy sauce

is the everyday soy sauce.

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It's the thing you put for dipping sauces.

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You could dip dumplings, but

it's also the cooking sauce.

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It is the equivalent.

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If Japanese dark is Chinese light and

it, it most resembles that, uh, so

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Mark: give some brands of

light soy sauce, right.

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Chinese?

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Well,

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Bruce: I love Pearl River Bridge.

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That of course is my absolute favorite.

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Okay.

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Um, Chinese soy sauce maker

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la Choy would be a

light Chinese soy sauce.

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Mark: Okay.

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And why would I have this at home?

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Bruce: This would be your

go-to everyday soy sauce.

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This is a soy sauce.

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No, that's koman, but okay, go on.

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That's for you.

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That's Koman.

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I like my Pearl River bridge.

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And you like

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Mark: your koman?

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I do.

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I can't help it.

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I like my Kiko, so.

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Okay.

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That's the light stuff.

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Mm-hmm.

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I'm trying to, and then there is the.

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Dark Chinese soy sauce and this

stuff is again, um, it is viscous.

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Bruce: It is, it's thick, it's

syrupy almost, and it's the

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addition of sugar or molasses.

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It is actually not quite as

salty, even as the light one

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and you think, oh, it's darker.

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It's gonna have a bigger flavor.

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It does have a bigger soy

flavor, but not saltier..

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It's used almost exclusively in

cooking, and it's often used as

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a coloring agent because a few

teaspoons of this will give a dish.

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Dish.

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Oh.

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Like my mother's kitchen bouquet.

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A kitchen bouquet.

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Yep.

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Your mother claims once she found that

she never browned a piece of meat again.

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No.

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I'd rather never browned a piece of meat.

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She

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Mark: gRED meat.

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Bruce: Well, you don't need to

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Mark: mark.

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Bruce: We have kitchen

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Mark: bouquet.

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Yes, exactly.

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Bruce: Caramel coloring.

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Mark: Oh, um, okay.

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So Chinese dark sausage

is not really a condiment.

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It's a cooking ingredient.

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It's an ingredient, absolutely.

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And it darkens Chinese bras.

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Mm-hmm.

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Like red cooking bras.

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Yep.

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Et cetera.

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And I have to say that when I've

tried these, 'cause of course Bruce

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has many of these in our pantry,

I do not like the taste of dark.

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So Chinese dark soy sauce on its own.

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Mm-hmm.

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It's too sweet.

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Yeah.

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But.

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That said, I know it's in a great deal

of the Chinese bras that Bruce makes.

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Bruce: Yeah.

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I buy the big bottles of it.

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I use it in everything.

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It is a secret ingredient.

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I have put it into French

beef stews sometimes.

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Mm-hmm.

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When I've wanted a slightly darker color.

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Okay.

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'cause you know, and rather than reach

for a kitchen bouquet, I mean it is.

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Right.

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Let's just call it

Chinese kitchen bouquet.

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Right.

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And there you go.

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Mark: Isn't, don't, don't.

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I know that Chinese dark, so

sauce is sometimes used in as a

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few drops in compound butters.

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Don't I know this?

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Oh, what a great

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Bruce: idea.

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Yeah.

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That it's

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Mark: using compound butters

with like ginger, like mint

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ginger to make a ginger butter.

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Bruce: Oh, lovely.

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Yes.

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And it would give it a lovely color too.

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That's a great thing.

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Yeah.

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Yeah.

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Mark: I think that that it's, it's

a very esoteric product and yes, we

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do a lot of Asian cooking while we.

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Ba Bruce does a lot of Asian

cooking and, um, we have lots of

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this stuff, but I would say this

is more esoteric of all of 'em.

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So having then talked about Chinese

soy sauces, let's do a complete and,

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uh, overly cursory look at Korean

soy sauces and Korean sauces or Kang.

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They're very difficult to, for,

uh, north American to figure out.

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Yeah.

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Bruce: First of all, you're going to

have to go to an Asian grocery store.

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They're not going to be in your

supermarket, and you're probably gonna

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need to go to a Korean grocery store,

like an H Mart, as Mark said earlier.

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Mark: And if you're looking for an

interesting take on soy sauce, Korean

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soy sauces are a good place to start.

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And there are essentially

three different varieties.

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And there's a ong or a soy sauce that is.

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Called sometimes a soup soy sauce.

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Yeah, so why don't you talk about

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Bruce: that.

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Well, the soup soy sauce is very similar

to the Japanese light soy sauce in

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that it's a little thinner, a little

lighter tasting, a little lighter

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in color, except no wheat, right?

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Right.

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It's closer to the tamari in that it

is not made with wheat when, but you

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have to check the bottles, please.

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And then there's a different kind

of Jiang, which is made with wheat,

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, closer to a standard Japanese.

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Dark or a Chinese light soy sauce that's

gonna have your soybeans and your wheat.

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So, the three bottles that I.

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Always have on hand is going to be

a Japanese dark soy sauce, a Chinese

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light soy sauce, and this Y Joe

Jiang, which is the regular non Y.

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Mark: Okay, well,

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Bruce: you speak Korean, but No,

I don't, I don't, I just know

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Mark: about

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Bruce: those long vowels in Korean Y.

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But that's the, that's

the Korean soy sauce.

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That is not the soup soy sauce,

the traditional soy sauce.

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Yeah, and it, why

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Mark: would I have that on hand?

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Why would I have that in my pantry?

420

:

Bruce: You would have that because

you like to try new things because

421

:

it has a slightly different flavor

profile than the other soy sauces.

422

:

It's a slightly sweeter flavor.

423

:

Okay.

424

:

Than the Japanese dark.

425

:

Okay.

426

:

And also to me, it has an

herbally quality, even a.

427

:

Peppery quality that I like.

428

:

That goes really nice with the standard

Korean flavors of sesame and scallion.

429

:

So lot of black, so pepper.

430

:

Mark: I mean, why would

I have this around?

431

:

Why would have the Y zj around you

432

:

Bruce: If you want, make some stir

fried sweet potato noodles called if

433

:

you're going to make some bulgogi.

434

:

And again.

435

:

Don't write in and complain

about my Korean pronunciation.

436

:

If you're gonna make a beam bap, if

you're going to try your hand at Korean

437

:

barbecue, you definitely want to try

using an authentic Korean soy sauce

438

:

to, to really get the full experience.

439

:

Mark: And now, and now you're

really hearing the process

440

:

of writing cookbooks for us.

441

:

Okay, so now you've done all of that.

442

:

Now tell me, if I didn't

wanna make Korean food, why

443

:

Bruce: would I have that around?

444

:

You might wanna try drizzling it over

some scrambled eggs or an omelet.

445

:

Okay?

446

:

I think that's a lovely thing you Mark

can try making your rice soy sauce

447

:

soup out of that and see what you

think, especially if you use a nice

448

:

Korean rice or rice and grain blend.

449

:

What about

450

:

Mark: for barbecue marinades?

451

:

Bruce: A little bit of this soy sauce

in any existing barbecue marinade

452

:

you already make, whether it's,

an oil and vinegar base, whether

453

:

it's a, an American Southwest rub,

whether it's a Middle Eastern or

454

:

even a Mediterranean flavor profile.

455

:

A little bit of this.

456

:

Korean soy sauce will

give it a depth of flavor.

457

:

You won't forget.

458

:

Mark: And there's one other, uh,

Korean soy sauce you can find.

459

:

And it's chemically produced.

460

:

Yeah, it's j and it's, um, it's okay.

461

:

Mm-hmm.

462

:

It's, I would say it's not my favorite.

463

:

Bruce: No.

464

:

I would say avoid it if you can.

465

:

So look at the ingredients if it's

made with hydrolyzed soy proteins.

466

:

Um, okay.

467

:

So

468

:

Mark: I, what I just wanna say is that

what you just watched happen or listened

469

:

to happen is basically our process of

writing cookbooks, because Bruce gets.

470

:

All up in the culinary and theoretical

bits, and I, as the writer, keep

471

:

pushing it back to what does a person

do in their everyday kitchen with this?

472

:

And honestly, that whole thing as we

were recording, it felt like writing

473

:

a cookbook for us because it felt like

Bruce is up here in the stratosphere

474

:

somewhere in culinary technique and

chef language, and I keep saying, okay.

475

:

And, sorry, this is always my example.

476

:

What would your sister or my friend in

Dallas, Debbie, who I know is listening

477

:

to this podcast or my friends here in

Connecticut, what would they do with this?

478

:

And this is.

479

:

Always my question, while writing

cookbooks, it comes up a thousand times.

480

:

Why would your sister buy this?

481

:

And it it, it's part of the whole process

of how we actually craft a book out.

482

:

Bruce: It is, I wish you'd asked

me why my mother would buy it,

483

:

because that's much easier.

484

:

My mother loves to just explore new foods.

485

:

Well, no, she loves

going down the aisles of.

486

:

More than trying new things.

487

:

Mark: No, I'm not interested in

that because I wanna know more

488

:

about, you know, just a person

going to work and coming home.

489

:

Where are they gonna want

this in their pantry?

490

:

And why are they gonna wanna do this?

491

:

And of course, Bruce loves it because

it's interesting and theoretical and

492

:

it's an experiment and taste and all

this stuff, which is what chefs do.

493

:

Mm-hmm.

494

:

But as the writer, it is my.

495

:

Job to pull this thing back

toward the North American

496

:

marketplace and the UK marketplace.

497

:

So I'm constantly asking, what

does this do for the average

498

:

commuter driving home from work?

499

:

Bruce: Yeah.

500

:

Mark always asks me, why did you

pick that jar out of the pantry?

501

:

'cause if I have six different

kinds of vinegars, right?

502

:

Six different black.

503

:

Vinegars from all over Asia.

504

:

Why'd you

505

:

Mark: pick that one?

506

:

Right?

507

:

And that's the big question and

that's part of this whole soy sauce

508

:

discussion and you can hear it.

509

:

Bruce is very excited about all

these categories because of course

510

:

they represent various culinary

tropes and various culinary

511

:

categories, and they represent

various culinary experimentations

512

:

he can make and all this stuff.

513

:

And I just keep saying why.

514

:

Why, why, why, why, why?

515

:

'cause I want to.

516

:

No, you have to have a more

practical reason than that.

517

:

Mm-hmm.

518

:

If, if you're gonna actually sell

a cookbook or a recipe, well, okay.

519

:

So we've spent way too long talking

about soy sauce and how soy sauce,

520

:

oh, we should go on for another hour.

521

:

Trust me.

522

:

I'm sure we could, but we're not

going to 'cause this is also the

523

:

writer's job is to call a halt to an

ongoing giant discussion of exactly

524

:

how you pick the right kiwi fruit.

525

:

And instead, instead just cut it to

the chase so the writer is gonna cut

526

:

it to the chase and say, that's all

we're gonna say about soy sauces.

527

:

You should go to a place like an H

Mart or a large Asian grocery store.

528

:

You should look at all of the soy sauces.

529

:

We even go to this really tiny

Asian grocery store in New

530

:

Haven, Connecticut sometimes.

531

:

And um, it's just a small two aisle

grocery store with a refrigerator

532

:

case, and they have an astounding

array of soy sauces in there.

533

:

So if you pick any market, but.

534

:

May I say an H Mart, you will find a

million different kinds of sore sauces

535

:

and you can experiment yourself if

you're so interested, or at least up your

536

:

barbecue or scrambled egg at hummus game.

537

:

Okay.

538

:

Before we get to the final segment

of this podcast, what's making

539

:

us happy in food this week?

540

:

Let me say that, as I said, we

do have these reels on TikTok

541

:

and Instagram and Facebook.

542

:

We also have a Facebook group.

543

:

Clicking with Bruce and Mark, if

you're interested in being part of

544

:

that group, join us on Facebook.

545

:

We post these episodes and we

always ask you the question we're

546

:

about to ask ourselves, what's

making us happy in food this week?

547

:

Bruce: For me, it's gotta be something

I hadn't had in a very long time.

548

:

Fu Mark and I went.

549

:

True.

550

:

We did.

551

:

We went out to an Asian noodle

552

:

Mark: bar restaurant.

553

:

Post post annual doctor physicals.

554

:

Yep.

555

:

So when you have your physical

and you get your blood work,

556

:

make sure you go someplace and

order a big bowl of brisket fat

557

:

Bruce: and go on.

558

:

Yeah.

559

:

So.

560

:

Mark's bowl was all based with

rice, noodles and brisket.

561

:

It was, mine had this strip steak

that was grilled and sliced and

562

:

put on top, but then they said,

would you like to add something?

563

:

We suggest adding the brisket.

564

:

So I had the brisket

added to the strip steak.

565

:

Only

566

:

Mark: you would have

brisket and strip steak

567

:

Bruce: So we had that lunch and

then about seven o'clock that night,

568

:

more like, you're not making dinner.

569

:

I'm like, oh, I'm still full from lunch.

570

:

That was stayed with me,

571

:

Mark: but that was good.

572

:

It was good.

573

:

It, it was really wild.

574

:

Um, I wouldn't say it's

the best pho I'd ever had.

575

:

The broth was a little lacking,

but the meat was not lacking.

576

:

The meat

577

:

Bruce: was amazing.

578

:

They had

579

:

Mark: so.

580

:

Is that a verb?

581

:

Okay.

582

:

They had so heated the brisket,

so it was still pink inside,

583

:

but super tender and, and

584

:

Bruce: each piece I doused

585

:

Mark: in black vinegar before I ate it.

586

:

It was so good.

587

:

It was really kind of a crazy thing.

588

:

So, uh, what was making me happy

in food this last weekend is Bruce

589

:

and I spent a weekend in the Finger

Lakes of New York and we went down

590

:

to Ithaca and we explored the.

591

:

Ithaca, New York Farmer's Market.

592

:

And let me just say that if you have

never been to Ithaca, you should, if

593

:

you like waterfalls, because there

are about a billion waterfalls.

594

:

I may have overstated, but seems

like a billion within a very, very

595

:

short distance from Ithaca and even

on the campus of Cornell, but beyond.

596

:

That there is the Ithaca Farmer's

Market, which has been built on the

597

:

shores of one of the finger lakes.

598

:

It is a really spectacular

and special farmer's market.

599

:

Mm-hmm.

600

:

Lots of people.

601

:

We were there on a Saturday.

602

:

It was crowded, but it was nicely crowded.

603

:

Lots of families, lots of strollers,

lots of people making lunch stands

604

:

where you can eat lunch if you're

ever in upstate New York, and you

605

:

should visit for all the waterfalls.

606

:

You should really make a trip

to the Ithaca Farmer's Market.

607

:

It was fabulous.

608

:

It's quite amazing, and I bought

to continue this discussion, some

609

:

beautiful white kimchi, which is the

non deeply fermented, not terribly hot.

610

:

Mm-hmm.

611

:

Kimchi from a vendor at

that farmer's market.

612

:

It was really great.

613

:

Okay.

614

:

That's the podcast for this week.

615

:

Thanks for being part of our community.

616

:

Thanks for being with us on this journey.

617

:

We appreciate your being here, and we

hope that you will like and subscribe

618

:

to this podcast to keep it in your feed.

619

:

Bruce: Please go to our Facebook group

Cooking with Bruce and Mark and tell

620

:

us what's making you happy in food.

621

:

This week.

622

:

We want to know, because we share

what's making us happy each week.

623

:

We wanna know what's

making you happy in food.

624

:

This week here at Cooking

with Bruce and Mark,

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

About your host

Profile picture for Mark Scarbrough

Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!