Hi, I'm Skeeter 💜 a documentary food filmmaker spotlighting the best local food makers. My series, food. curated., dives deep into the craft and personal stories behind awe-inspiring eats. In every film, you'll go beyond the recipes, exploring the heart of what makes chefs, bakers, farmers, and all kinds of food creators tick.
I love being a storyteller. I love getting close to the process of food. Join me as I discover hidden gems, learn artisan techniques, document real-life production spaces, celebrate cultural traditions, and champion the incredible diversity innovating our food world. ✨
This James Beard Award-winning, Emmy-nominated series is built on community, so let's connect! Tips, collabs, or just want to say hi? Hit me up at foodcurated@gmail.com or message in the comments. 📩
Can't wait to share more passionate stories with you!! Eat more stories. 💜💜 xxSkeeter / Liza Mosquito deGuia
Oh wow....I thought this was a joke at first. But these are seriously the best soup dumplings we've had. And we've had several brands! Careful not to over cook them, for the price here in TX, they are a great deal! Try them for yourself! P.s - this is not a paid review. :)
I really didn't like them at all. The flavor was just so unbelievably boring! It's a good thing I have so many quality soup dumplings around me where I live. I have a lot better ones to choose from.
You can really tell how much dedication and care goes into every single one of these. It seems to me she really has a great respect for food, and she understands how these "basic ingredients" are important to keeping us going every day ^^
Thanks so much!!!! I'm just getting my RU-vid channel back up and running. Hopefully more lovely people like you will discover it. These pitas are sooooooo delicious too. I hope you get to try them!
Made my 4th batch (3/4 successfully) last one black soybeans, a bit dryer than regular. Used one large casserole and two smaller to portion out (not deeper than 3 beans I read) 24 hrs later the two smaller casseroles had the outer 3rds fuzzy and the centers of both not? Combined them after mixing and did something differently, saran'd, poked the holes and put in the oven with my usual seed starter plastic roll and just forgot them not even babysitting the temperature for the rest of the day and late at night. They were Major sticky! Ran out of my last batch night before so had some before ensconcing in the fridge to finish the three day wait. Really good and strong. Using my new silicon freezer boxes to portion out the prescribed amount. Also found that being able to take a frozen brick out in the morning to defrost before bed allows me to know Exactly when to start the next batch by brick count. (was a day off) I'm thinking that if I don't like the goo amount, I can give a container another go and not worry that any extraneous infection will take place in the presently inhabited legumes.
I'm from Tucson and your tortillas look the same way. Live in georgia now and there are no good tortillas. I wish you lived here you'd have a customer for life. Good Luck to you. Hope your dreams come true!!
They really are the most special tortillas. He has lines down the block for them when he does pop ups! I wish you could get these in Georgia too! Thank so much for watching. You should see the story I did about the NYC CORN tortilla makers. Also super inspiring.
Big up to my Eritrean/Ethiopian people out there. Ethiopian/Eritrean food is so delicious. I eat it at least twice a week here in the DC area. I love what Makina is doing here. I will definitely stop by your truck , the next time I am in NY.
Most foods don't, nor do the people who make the foods. Most people also don't feel the need to advertise what great people they are. It's an ego thing, not a morality thing.
It's like eating jello, but the jello is a lot more pliable and flexible. And the added coconut to the gelatin makes it take super cool and refreshing!
@@foodcurated That may well be however; without baking powder it would make the tortillas look more wholesome and more flavor-able. try it once if possible and judge.
This the type of tortilla I been looking for! It’s so hard to find on the east side & ppl made me feel crazy saying theirs only corn. I remember how translucent it was I’d get it with rice/carne/refried beans/cheese/cilantro/onions a jalapeño grilled on the side along with cucumber/radish like & salsa! I can’t find anything like it & I want to make but just found out it has pork lard in it… I can’t pork but I want to still make sure it has traditional taste is their any other they use in Mexico? Or does it have to be lard in order to get the authentic taste?
My first batch failed with the I.P. but the second was perfect and about two pounds looking exactly like the scoop you used to load the fermentation pans. It is living quite nicely at the bottom back of the fridge stored in glass. (I may have cheated adding one of the little packs I was buying at my Japanese mkt. here in W.L.A, along with the spores) Question; At what temp were you inoculating as it looked like steam was coming off of it, and what temp do you ferment?
@@foodcurated Watching her show the webbing with the black beans I thought mine don't have that much. Then tonight, portioning out my before sleep bowl to warm up, I spooned down to the bottom and wow there it all was, almost as abundantly adhesive as hers. So mine is really all I could hope for. I had let it ferment in the oven for some hours longer so that might have been the reason for my success. Thanks for your rapid feedback!
@@61mab I am sitting her so excited for you!!!!! I can't imagine what that felt like to see you nailed it. You MUST FEEL SO PROUD of your little bacteria farm doing exactly what it's supposed to do :). Keep it up!
@@foodcurated I figured out from a lot of research that the highest temperature to inoculate is below 127 F. still possibly high enough to give a head start to the spore spread. Since the previous comment I made, I've purchased and fermented Black soybeans that I find more dry to muddle as I do vs all of the religious like instructions about mixing for ... taste? umami et al.
@@61mab Sounds like this will be a fun work in progress to dial everything in with ingredients you are playing around with. I think that's the exciting part. There's so much to learn! I hope you get it to that perfect texture and flavor!
Cool shop and people. Idk about the music choice for the video, i'd prefer something laidback and uplifting instead of orchestral stuff akin to Chef's table, this just seems to take it self a bit too seriously. But just my 2 cents, still cool.
I love a good music tip. I’ll keep that in mind next time. ☺️ I try to balance the material to match the mood, and the tone, but I totally validate what you think would be awesome too. Music can be so fun and also so challenging when you work with limited music libraries. Is there an audio library you recommend?
stumbled upon this video and i gotta say the production quality and how the video was made i would have thought this would have been a major youtube channel. props to you
Oh my gosh I really appreciate the compliment! You made my day. I’ve been telling solo stories for while now. I love being alone with food makers because they open up more. I think you really might like my story. I posted about Maxi‘s noodles. It’s a really really beautiful one if you love to see the dumpling process. Have a great day!
So happy for you, it is good that your business is rewarding for people in Mexico who growths corn. Their hard work and aroma it brings on tables in NY deserves fair value in return. Mexican are such beautiful people.
So true. It's nice when people far away think about helping people back home in Mexico. Spreading the message and stories of the farmers is so important!
He's sharing Mexican food and culture within his restaurant and they want to support the Mexican farming industry. It's a fairly simple concept to understand. They purchase their corn from Mexican producers.
Exactly. That's what he means. He spends a lot of money getting the good corn imported so more restaurants buy the product and there is more demand for the farmers crops in Mexico. It's a win win.
Just went to Radio Bakery for the first time today. I loved the tuna sandwich and chocolate chip cookie, as well as the coffee. I'm kicking myself because I forgot to buy bread, which was one of the main things I went for! The G train will not stop there in the summer starting next week. i may be able to get in one more trip. After seeing this video, I now want to go to Rolo's! Those cinnamon rolls and burnt cinnamon ice cream sound fantastic. Just noticed that for me, it is two trains and almost an hour. I'll stick with Radio and maybe also wait for her new bakery in Prospect Heights! Thanks so much for this interesting and fun video, Liza! I love all the videos you've done that I've seen!
Hey hey! Oh my gosh thanks for leaving me such a details and fun message! I know, traveling time for baked goods is so important to time because you want everything fresh. And two trains is a lot of trains!! But Rolo's is incredible. Her flatbread recipe they have on the main menu is ridiculous. But yeah, the sourdough and cibatta to take home are not to miss. But the corn focaccia or grape & olive focaccia is my personal fave for breads. I like it more than the sandwiches!
OMG!! My name is George too!!!! I’m from Salinas California, born & raised & just started making my own flour tortillas! Trust me, it’s an art!!!!!! But I think I’ve conquered it!!!!!! Been watching many RU-vid videos & love your story!!!!!!!! Keep it up please, you guys are awesome!!!!!!!
I love how passionate she is about Natto! I just tried this superfood today and its honestly pretty good. Planning to eat it daily now along with some sardines. I would love to try Yonetani San's Natto!
They ship if you live in the states :) But yeah, they are so passionate and knowledgeable. They even compete against Japan’s natto makers at annual competitions and do really well.
