Just bought your book. The old one - I am saving up for the new one . I made the Irish vegetable soup today and oh my goodness it is wonderful. Thank you both for being you and well done on what you’ve both built. ❤
Love the video! As much as I enjoy following recipe, the value I get from videos like this which explain why you add certain things is incredibly valuable, it's improved my cooking immensely.
We hear you. We run a happy heart course with a Cardiologist and a lot of people find that they can use salt when cooking wholefood plant based recipes compared to more processed packaged foods as their sodium levels still drop significantly. Peppers and Spices are in a similar vain, different combinations create nice flavors and also geographically preferenced tastes. They'd go in with the base veg that we build off.
Very Thai and asian in general, the balance of sweet salty bitter spicy and Umami-mommy! For spicy, need not be chilies: horseradish wasabi black pepper raw allium and sichuan peppercorn (oil easiest) all add Bite.
"Ionised salt"? Misspeaking aside, if you're not eating iodised salt, then you have to get your iodine (an essential mineral) from either animal products (that would be bad) or from nori or kelp. Most of us are not eating nori or kelp daily (or even monthly) so what is the sense in advising against iodised salt, saying that sea salt is always better, to such a broad audience without caveat?
