This week on LTAC we are diving into the history of frozen food. Freezers are frankly magical things, and today we talk about the story of how locals freezing food in northern Canada and Northern China resulted in us being able to pull anything out of our freezers at any time and eat them like they were picked from the ground only moments before. This episode was written by Brian Clarke You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follo...
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This week on LTAC we are diving into the history of frozen food. Freezers are frankly magical things, and today we talk about the story of how locals freezing food in northern Canada and Northern China resulted in us being able to pull anything out of our freezers at any time and eat them like they were picked from the ground only moments before. This episode was written by Brian Clarke You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follo...
The Almost Forgotten And Slightly Horrible History Of Mac And Cheese
Let's Talk About Chef
22 minutes
4 years ago
The Almost Forgotten And Slightly Horrible History Of Mac And Cheese
This episode of Lets Talk About Chef is all about the slightly horrible history of Mac and cheese, and also how Canada has made Kraft dinner its national food. We are very aware of the fact the we have talked about Mac and cheese before but quite frankly this is a free show and we thought that telling the real facts about how Thomas Jefferson took credit for a dish that his enslaved chef James Hemmings made for him is worth talking about. This episode was written by Brian Clarke&nbs...
Let's Talk About Chef
This week on LTAC we are diving into the history of frozen food. Freezers are frankly magical things, and today we talk about the story of how locals freezing food in northern Canada and Northern China resulted in us being able to pull anything out of our freezers at any time and eat them like they were picked from the ground only moments before. This episode was written by Brian Clarke You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follo...
