The Edible Valley Podcasts

F3 Podcast – Week 8
Football • Food • Fantasy
Week 8 is here, and the NFL season is starting to heat up!
Jonathan and Erin are back for another round of football talk, fantasy football headaches, bold predictions, and plenty of food-related conversation.
This week we’re looking at the biggest NFL storylines, what’s happening around the league, fantasy players worth watching, and the decisions that could make or break your week.
As always, we’ll wrap things up with our local food pick and spin the wheel to see where the conversation takes us next.
Football. Food. Fantasy.Three things that make a great Sunday.
-Classic Grilled Hamburger-
F3 Recipe of the week
 
Yield: 4 burgersPrep time: 20 minutesRoasting time: 40–50 minutes for garlicCooking time: 10–12 minutes
INGREDIENTS
Burger Patties
680 g ground beef (80/20)
3–4 cloves roasted garlic, mashed
15 mL (1 tbsp) Dijon mustard
5 mL (1 tsp) kosher salt
2.5 mL (½ tsp) freshly ground black pepper
Burger Toppings
4 hamburger buns
4 slices sharp cheddar cheese
Lettuce leaves
1 tomato, sliced
½ red onion, thinly sliced
Dill pickle slices
Mayonnaise, ketchup and mustard
Roasted Garlic
1 whole garlic bulb
15 mL (1 tbsp) olive oil
 
INSTRUCTIONS
1. Roast the Garlic
Preheat oven to 190°C (375°F). Cut the top off the garlic bulb, drizzle with olive oil and wrap in foil. Roast for 40–50 minutes until soft and golden. Cool, squeeze out the cloves and mash into a paste.
 
 
2. Prepare the Burgers
Combine roasted garlic and Dijon mustard. Gently mix into the ground beef without overworking. Divide into four equal portions (approximately 170 g each). Shape into patties about ¾ inch thick and make a small indentation in the centre. Season both sides with salt and pepper just before grilling.
3. Grill and Assemble
Preheat grill to medium-high (205–230°C / 400–450°F). Grill burgers until the internal temperature reaches 71°C (160°F). Add cheddar during the final minute to melt. Toast buns cut-side down on the grill until golden. Assemble with mayonnaise, lettuce, burger patty, tomato, onion and pickles. Add ketchup or mustard if desired.
CHEF’S TIPS
Beef: Use 80/20 ground beef for the best flavour and juiciness.
Handling: Don’t overwork the meat or press down on the burgers while grilling.
Preparation: Roast garlic and prepare toppings ahead of time. Keep formed patties refrigerated until cooking.
Serving: Pair with French fries, onion rings, coleslaw or potato salad for a great game-day meal.
Food Safety: Always cook ground beef to an internal temperature of 71°C (160°F), checked with a digital thermometer.

Have you ever made a soup and wondered why some soups just seem to have more flavour than others?
A good soup is about more than just putting ingredients in a pot.
In this episode of That Cooking Thing, Chef Jonathan Frazier talks about the basics of making a good soup, from building flavour at the beginning to understanding how ingredients work together.
Soup is one of the most practical things you can make in the kitchen. It can be simple, comforting and a great way to use what you already have on hand. But there are a few basic techniques that can make all the difference.
Jonathan walks through the fundamentals, including how to build a good base, when to add your ingredients, how to develop flavour, and why understanding the different types of soup matters.
We’ll also look at the difference between clear and thick soups, how stocks fit into the process, and how simple techniques can turn everyday ingredients into something really good.
Because making soup isn’t just following a recipe. It’s understanding what you’re doing and why.
In this episode:
What makes a good soup
The importance of building flavour
Starting with a good stock
Mirepoix and aromatics
The difference between clear and thick soups
When to add different ingredients
How to develop flavour and balance seasoning
Understanding texture and consistency
How to finish and serve a soup
Making the most of ingredients you already have
Chef’s Shortcut:
Build your flavour from the beginning. Take the time to cook your vegetables and aromatics properly before adding your liquid. Those first few minutes can make a big difference in the finished soup.
🎧 Listen to this episode of That Cooking Thing and let’s make some good soup.
 
Classic Potato Leek Soup
Chef Jonathan Frazier’s
Makes: 4–6 servings
Prep Time: 15 minutes
Cooking Time: 30–35 minutes
Ingredients
3 tbsp butter
3 large leeks, white and light green parts, cleaned and thinly sliced
½ medium onion, diced
2 cloves garlic, minced
750 g Yukon Gold potatoes, peeled and diced
1 litre chicken or vegetable stock
1 bay leaf
2 sprigs fresh thyme
½ cup heavy cream (optional)
Salt, to taste
Freshly ground black pepper, to taste
Fresh chives, finely chopped, for garnish
 
Method
 
1. Prepare the leeks and onions.
Trim the roots and dark green tops. Slice the leeks lengthwise and rinse thoroughly under cold running water to remove any dirt trapped between the layers. Slice thinly.
2. Prepare the potatoes.
Peel and dice the potatoes into approximately 2 cm pieces. Keep the pieces reasonably consistent so they cook evenly.
3. Sweat the vegetables.
Melt the butter in a large soup pot over medium-low heat. Add the leeks and onion. Cook gently for 8–10 minutes until softened but not browned.
4.Add the garlic.
Add the minced garlic and cook for another 30 seconds until fragrant.
5. Add the potatoes and stock.
Add the diced potatoes, stock, bay leaf and fresh thyme. Stir to combine.
6. Simmer.
7. Bring the soup to a gentle simmer. Cook for approximately 20–25 minutes, or until the potatoes are completely tender.
8. Remove the aromatics.
Remove the bay leaf and thyme stems before blending.
9. Blend the soup.
Using an immersion blender, carefully blend the soup until smooth. Avoid excessive blending, as the starch in the potatoes can make the soup gluey.
10. Finish.
Return the soup to low heat. Stir in the cream if using. Taste and adjust the seasoning with salt and freshly ground black pepper.
11. Adjust the consistency.
If the soup is too thick, add a little more stock until you reach your desired consistency.
12. Garnish and serve.
Ladle into warm bowls and finish with fresh chopped chives and freshly ground black pepper.
Chef’s Note
Take your time with the leeks.
The foundation of a good potato leek soup is gently cooked leeks. Don’t rush this step or allow them to brown. Cooking them slowly in butter brings out their natural sweetness and develops the flavour of the soup.
Be careful when blending potatoes. Unlike many other vegetables, potatoes can become gluey when overworked. Blend just until smooth.
And remember:
Good soup starts with good technique, not complicated ingredients.
Serving Suggestion
Serve with: Crusty French bread, Toasted sourdough, Garlic croutons, Fresh chopped chives, A drizzle of cream, Freshly cracked black pepper.
Best served warm. Refrigerate promptly and store in an airtight container. Reheat gently without boiling.
If the soup is too thick, add a little more stock until you reach your desired consistency.

F3 Football, Food & Fantasy | Week 7
The NFL delivered upsets, comebacks, overtime drama and plenty to talk about in Week 7. Jonathan Frazier and Erin Haluschak break down the biggest stories from around the league, check in on fantasy football, and debate what makes the perfect game-day spread.
This week’s F3 Food Pick is homemade soft pretzel bites, served warm with cheddar cheese sauce and mustard. Because football is always better with good food!
Football, fantasy and food. Let’s get into it!

This week, Jonathan and Erin turn their attention to the Pittsburgh Steelers, breaking down the latest fantasy football storylines, some surprising results around the NFL, the Steelers’ 2-2 start and the food traditions of Pittsburgh. Pittsburgh enters the episode at 2-2 after a wild loss to Cleveland, with Aaron Rodgers, former Green Bay head coach Mike McCarthy and receiver DK Metcalf at the centre of the conversation as the duo asks whether Pittsburgh can turn its collection of big names into a deep playoff run.
And, of course, no discussion of Pittsburgh would be complete without talking about its food. Jonathan explores the city’s strong Eastern European influence, with pierogies, kielbasa, haluski and chipped ham among the regional favourites, before naming the F3 Food Pick of the Week: the Primanti sandwich – grilled meat, melted provolone cheese, French fries and vinegar-based coleslaw, all piled between two slices of bread.
In This Episode:
Erin’s Week 4 fantasy football outlook
Fantasy football injuries and the importance of bench depth
Bryce Young and Matthew Stafford
Lamar Jackson’s injury
Surprising results around the NFL
The NFL’s undefeated teams
Aaron Rodgers and his future in Pittsburgh
Mike McCarthy reunites with Rodgers
DK Metcalf and the Steelers’ offensive potential
Pittsburgh’s Eastern European food traditions
Why Pittsburgh puts French fries on everything
The Primanti sandwich
The New York Giants are next
#F3Podcast, #PulseCommunity, #VancouverIslandPodcast, #NFLFootballPodcast, #FantasyFootball, #PittsburghSteelers, #PrimantiSandwich

What happens when chefs put aside the pressure of the professional kitchen and come together to cook for their communities? In this episode of the Edible Valley Podcast, Chef Jonathan Frazier and William Stringer talk about volunteering, the joy of sharing food, and the people who make our communities stronger.
Jonathan shares stories from two memorable food events: Cook’s Camp in Pemberton, where chefs and culinary students worked side by side, and the Food Day Canada Harvest Table at Keating Farm in the Cowichan Valley. From preparing turkey soup and serving a five-course dinner to working alongside Culinary Team Canada and Vancouver Island culinary students, these experiences show how food brings people together.
The conversation also explores the rewards of volunteering, from helping local organizations raise money to discovering new friendships, learning new skills, and finding a renewed sense of purpose. Jonathan talks about volunteering with the North Vancouver Island Culinary Association and helping the Comox Valley Hospice Society with its community pancake breakfast.
You don’t have to be a chef to make a difference. Sometimes, all it takes is a willingness to show up, lend a hand, and share what you know.
Join Jonathan and William for a conversation about food, community, and why giving your time can be just as rewarding as the work you do every day.
In this episode:
How chefs and culinary students come together through volunteering
Cook’s Camp and the value of learning and working alongside others
Food Day Canada and the Harvest Table at Keating Farm
Supporting local organizations through community food events
The North Vancouver Island Culinary Association and the next generation of culinary professionals
Why volunteering can recharge your batteries and strengthen your community
Have you volunteered in your community? We’d love to hear about the organizations, events, and causes that matter to you.
Listen, like, share, and subscribe to the Edible Valley Podcast for more conversations about local food, chefs, farmers, food producers, and the people building stronger food communities across Vancouver Island.
Explore more at ediblevalley.com.

This week, Jonathan and Erin turn their attention to the Pittsburgh Steelers, breaking down the latest fantasy football storylines, some surprising results around the NFL, the Steelers’ 2-2 start and the food traditions of Pittsburgh. Pittsburgh enters the episode at 2-2 after a wild loss to Cleveland, with Aaron Rodgers, former Green Bay head coach Mike McCarthy and receiver DK Metcalf at the centre of the conversation as the duo asks whether Pittsburgh can turn its collection of big names into a deep playoff run.
And, of course, no discussion of Pittsburgh would be complete without talking about its food. Jonathan explores the city’s strong Eastern European influence, with pierogies, kielbasa, haluski and chipped ham among the regional favourites, before naming the F3 Food Pick of the Week: the Primanti sandwich – grilled meat, melted provolone cheese, French fries and vinegar-based coleslaw, all piled between two slices of bread.
In This Episode:
Erin’s Week 4 fantasy football outlook
Fantasy football injuries and the importance of bench depth
Bryce Young and Matthew Stafford
Lamar Jackson’s injury
Surprising results around the NFL
The NFL’s undefeated teams
Aaron Rodgers and his future in Pittsburgh
Mike McCarthy reunites with Rodgers
DK Metcalf and the Steelers’ offensive potential
Pittsburgh’s Eastern European food traditions
Why Pittsburgh puts French fries on everything
The Primanti sandwich
The New York Giants are next
#F3Podcast, #PulseCommunity, #VancouverIslandPodcast, #NFLFootballPodcast, #FantasyFootball, #PittsburghSteelers, #PrimantiSandwich

Have you ever made a soup or sauce and thought, “Something’s missing”?
Sometimes that something is stock.
In this episode of That Cooking Thing, Chef Jonathan Frazier talks about one of the basic building blocks of cooking: making a good stock.
Stock isn’t complicated, and you don’t need a fancy kitchen or a long list of ingredients to make it. Jonathan walks through the basics, from bones and vegetables to aromatics and seasoning, and explains what each one is actually doing.
We’ll also talk about the difference between stock and broth, why you want to simmer instead of boil, why you skim your stock, and how to know when it’s ready.
And one of the biggest things with stock is learning not to waste food. Those chicken bones, vegetable trimmings and bits and pieces left over from cooking can have another job to do.
You just have to know what to do with them.
In this episode:
What stock actually isStock vs. brothWhy we use bonesThe role of vegetables and aromaticsWhy you simmer instead of boilWhat skimming doesHow long to cook your stockWhen to strain itHow to cool and store it safelyUsing kitchen scraps to make stockHow stock is used in soups, sauces and other dishes
Chef’s Shortcut:
Don’t throw away something just because you’re finished with it.
Bones and vegetable trimmings can still have plenty of flavour left in them.
🎧 Listen to this episode of That Cooking Thing and let’s make some good stock.

The NFL season is underway, and F3 is back with another team-focused episode!
This week, Jonathan and Erin turn their attention to the Indianapolis Colts, breaking down the team's first win of the season, the fantasy football chaos of Week 3, and the food traditions of Indiana.
They start with a look at another rough week of fantasy football, with injuries continuing to create headaches for managers across the league. Erin admits her roster took a beating, with players including Mike Evans and Dallas Goedert sidelined, while her bench didn't give her many strong options to work with.
The duo also look around the NFL, including the number of quarterback injuries early in the season, undefeated teams such as the Vikings and Chiefs, winless teams including the Buccaneers, Dolphins, Titans and Texans, and the surprising 0-3 start for the Los Angeles Chargers.
Then it's time to talk about the Indianapolis Colts.
The Colts picked up their first win of the season, edging the Houston Texans 19-17 and improving to 1-2. Jonathan and Erin look at the team's challenging opening schedule, including games against the Baltimore Ravens and Kansas City Chiefs, and discuss the players to watch as Indianapolis looks to build momentum.
A big focus is running back Jonathan Taylor, who has emerged as a key part of the Colts' offence. The episode also takes a look at quarterback Daniel Jones and what his performance could mean for Indianapolis as the season continues.
Erin also highlights Colts owner Carlie Irsay-Gordon and her hands-on approach with the team, including her presence on the sidelines during games.
Then it's time to head to Indiana's kitchen.
Jonathan explores the state's strong agricultural roots, including corn, soybeans and livestock, and the hearty, familiar foods that have become part of Indiana's food culture. From St. Elmo's shrimp cocktail and Hoosier fried chicken to popcorn and sugar cream pie, there are plenty of regional favourites to talk about.
And of course, no F3 episode would be complete without the F3 Food Pick of the Week.
This week, Jonathan puts together a classic Indianapolis pork tenderloin sandwich — a huge piece of pork tenderloin pounded thin, breaded and fried until crisp and golden, then served on a hamburger bun with toppings such as mayonnaise, mustard, lettuce and tomato.
The sandwich is closely associated with Nick's Kitchen in Huntington, Indiana, and its schnitzel-inspired preparation makes it the perfect handheld game-day food.
Football. Food. Fantasy.
This week, it's all about the Indianapolis Colts and the flavours of Indiana.
In This Episode
Fantasy football injuries and roster depth
Erin's Week 3 fantasy football struggles
Quarterback injuries around the NFL
The Indianapolis Colts' first win of the season
Jonathan Taylor's role in the Colts' offence
Daniel Jones and the Colts' quarterback situation
Colts owner Carlie Irsay-Gordon
Indiana's agricultural food traditions
The Indianapolis pork tenderloin sandwich
Looking ahead to the Pittsburgh Steelers
Fantasy football recovery — and remembering the lucky shirt
F3 Podcast — Football • Food • Fantasy
Hosted by Jonathan Frazier and Erin Haluschak.

From Farm to Table: The Story Behind the Harvest Table
What does it take to bring an entire community together around a table?
In this episode 274 of the Edible Valley Podcast, Chef Jonathan Frazier talks with Chef Paul Stewart and Rebecca Papadopoulos about the upcoming Harvest Table at Keating Farm in the Cowichan Valley, taking place September 26 as part of the Food Day Canada celebration.
Paul shares the story of Food Day Canada, which began more than 20 years ago as a grassroots effort to support Canadian beef producers and has grown into a national celebration of Canadian farmers, ranchers, fishers, food producers, chefs and the people who support them.
Rebecca takes us inside the story of Keating Farm, one of the Cowichan Valley’s historic farms. After purchasing the property in 2014, Rebecca and her husband have spent the past 12 years restoring the farm, its heritage buildings and its agricultural operations, while finding new ways to welcome people onto the property.
The conversation then turns to how Paul and Rebecca connected and how an idea that started with a conversation about agritourism and culinary tourism developed into the Harvest Table.
The event brings together chefs, farmers, fishers and producers from across Vancouver Island and the Gulf Islands. The menu is designed to showcase local and seasonal ingredients, with everything from Keating Farm turkey and lamb to Island seafood, vegetables, honey, fruit and other locally produced ingredients.
Jonathan and the guests also talk about the chefs involved, why getting them on board was one of the easier parts of organizing the event, and how much work goes into bringing hundreds of people together for one meal.
But the Harvest Table is about more than food.
Paul and Rebecca share their vision for creating an annual fall gathering that connects people with the farms, producers and chefs behind their food, while also supporting local food security initiatives and organizations. They also see the event as an opportunity to showcase Vancouver Island as a destination for agritourism and culinary tourism.
At its heart, the Harvest Table is about connection: bringing people together, sharing a meal, telling stories and celebrating the people who help put food on our tables.
Join us for a conversation about Food Day Canada, Keating Farm, Vancouver Island food, and the people behind the Harvest Table.
Learn more about the Harvest Table:harvesttablevi.ca
Learn more about Food Day Canada:Food Day Canada
Learn more about Keating Farm:Keating Farm
And as always, thanks for listening to the Edible Valley Podcast. Like, share and subscribe, and help us continue telling the stories of the people who grow, produce, cook and celebrate food here on Vancouver Island.
#EdibleValley #HarvestTable #FoodDayCanada #KeatingFarm #VancouverIslandFood #CowichanValley #LocalFood #FarmToTable #Agritourism #CulinaryTourism

F3 Podcast: Dallas Cowboys
Football • Food • Fantasy
Everything is bigger in Texas, and that includes the conversation around the Dallas Cowboys.
On this episode of F3 Podcast — Football • Food • Fantasy, we head to Dallas to take a closer look at one of the NFL’s most recognizable franchises. The Cowboys always come with big expectations, big personalities and plenty of storylines, and this season is no different.
We break down the Cowboys from all three F3 angles: what is happening on the football field, what should be on the game-day table, and which players fantasy football managers should be watching.
FOOTBALL
The Cowboys have no shortage of familiar names.
Dak Prescott continues to lead the offence, with CeeDee Lamb providing one of the team’s biggest weapons in the passing game. The addition of George Pickens adds another intriguing piece to the receiving corps, while Javonte Williams brings a new dimension to the Dallas running game.
And then there’s Brandon Aubrey, whose leg has become a weapon of its own.
We look at the Cowboys’ key players, the expectations surrounding the team and some of the questions Dallas will need to answer as the season moves along.
FOOD
You can’t make an F3 episode about Dallas without talking about Texas food.
We’re bringing the flavours of Texas to the table with smoked brisket, Frito pie, queso and classic barbecue. The star of the show is Texas-style brisket, where a simple rub, quality beef, smoke and time come together to create one of the most iconic dishes in American barbecue.
It’s football food with a Texas-sized personality.
FANTASY
For fantasy football managers, the Cowboys offer plenty of interesting options.
We’ll talk about the fantasy outlook for Dak Prescott, CeeDee Lamb, George Pickens and Javonte Williams, along with Brandon Aubrey and the value of having a reliable kicker on your roster.
Who could be a fantasy difference-maker? Who carries the biggest questions? And which Cowboys players should be on your radar?
That’s the conversation on this episode of F3 Podcast.
Football. Food. Fantasy.
The Dallas Cowboys, Texas barbecue and fantasy football all come together in one episode.
Listen, follow, like and share F3 Podcast — Football • Food • Fantasy wherever you get your podcasts.
#F3Podcast, #DallasCowboys, #NFL, #Football, #FantasyFootball, #TexasBBQ, #Brisket, #DakPrescott, #CeeDeeLamb, #GeorgePickens, #JavonteWilliams, #BrandonAubrey

Football is back! F3 returns for Season 3 with NFL news, fantasy football tips, game-day food and a whole lot of chicken wings.
In the Season 3 opener, Jonathan and Erin get ready for another NFL season with a look at what’s happening around the league, what to watch for as the season gets underway, and how to get your fantasy team ready for game day.
They talk about the latest NFL roster moves, the players and teams worth keeping an eye on, and where to find reliable information when setting a fantasy lineup. How much should you trust the stats, the experts, injury reports, podcasts, websites, social media and even AI? With so much information available, they look at how to separate the useful stuff from all the noise.
Then it’s time to talk about one of the best parts of football: the food.
Jonathan and Erin dig into why food and football go together, from tailgating and sports bars to watching the game at home with friends and family. They also look at how football food is local and how each NFL city has its own food traditions, flavours and favourites.
And of course, no F3 episode would be complete without the F3 Food Pick of the Week.
This week, it’s all about chicken wings. Jonathan shares his chef tips for getting crispy wings at home, along with some simple sauce ideas including Classic Buffalo, BBQ, Honey Mustard, Honey Garlic, Korean-style, Maple Sriracha and more.
Football. Food. Fantasy.
Welcome back to F3.
-Game Day- Crispy Chicken Wings
Chef Jonathan Frazier’s 
 
The goal: Crispy wings with lots of flavour, without needing a deep fryer.
 
Ingredients — 4 servings
 
* 2 lb (900 g) chicken wings
* 1 tbsp baking powder
* 1 tsp kosher salt
* ½ tsp black pepper
* 1 tsp garlic powder
* ½ tsp smoked paprika
 
Method
 
1. Pat the wings very dry with paper towel.
2. Toss with baking powder, salt, pepper, garlic powder and smoked paprika.
3. For the best results, place the wings uncovered in the refrigerator for 4–24 hours. This helps dry the skin.
4. Heat oven to 425°F / 220°C.
5. Place wings on a rack over a baking sheet, leaving space between them.
6. Bake for 35–45 minute, turning halfway through.
7. Cook until the wings are browned, crispy and reach a safe internal temperature of 165°F / 74°C.
8. Toss with your choice of sauce just before serving.
 
 
Jonathan’s Chef Tips
 
Dry wings make crispy wings.
Let air dry in fridge before hand.
* Don’t crowd the pan.
* Use a rack whenever possible.
* Give them time to brown properly.
* Sauce them after cooking, not before.
* Make several sauces and let everyone choose their favourite.
 
 
 
Sauce Ideas
 
Classic Buffalo
* Hot sauce and butter
* Add more or less butter depending on how spicy you like it.
 
Honey Garlic
* Honey
* Garlic
* Butter
* Soy sauce
 
BBQ
* Your favourite BBQ sauce
* Add a little hot sauce for heat.
 
Honey Mustard
* Honey
* Dijon mustard
* A little mayonnaise or Greek yogurt
 
Korean-Style
* Gochujang(fermented red chili paste)
* Honey
* Soy sauce
* Garlic
* Sesame oil
 
Dry Rub
* Skip the sauce completely.
* Try smoked paprika, garlic, onion powder, black pepper and a little cayenne.
 
Sweet Chili
* Sweet chili sauce
* Garlic
* Lime juice
* A little soy sauce
 
Garlic Parmesan
* Butter
* Roasted garlic
* Parmesan
* Fresh parsley
 
Jerk
* Jerk seasoning
* Honey
* Lime juice
* Butter
 

Ever start cooking dinner and realize halfway through that you forgot an ingredient, your pan is already hot, and something is starting to burn?
We’ve all been there.
In Episode 2 of That Cooking Thing, Chef Jonathan Frazier breaks down one of the most important habits professional cooks use every day: mise en place.
Mise en place is French for “putting in place,” but it’s really about being prepared before you start cooking. Jonathan explains how to read a recipe, organize your workspace, prepare your ingredients, think about timing, clean as you go, and avoid the chaos that can happen when you’re trying to cook, read, measure, and search for ingredients all at once.
And no, you don’t need fourteen little bowls lined up like a cooking show.
It’s about better preparation—not more preparation.
Jonathan also puts the idea into practice with a simple vegetable stir-fry, showing how a few minutes of preparation can make cooking easier, more organized, and a lot less stressful.
In this episode:
What mise en place actually means
Why reading the entire recipe matters
How to organize your workspace
The professional kitchen trick of the garbage bowl
Preparing ingredients without overdoing it
Using timing to plan a meal
Cleaning as you go
How preparation helps you adapt when things don’t go according to plan
A simple vegetable stir-fry you can try at home
Chef’s Shortcut:Don’t start cooking until you’re ready to cook.
Five minutes of preparation can change the entire experience.
🎧 Listen to Episode 2 of That Cooking Thing and get your ducks in a row before you cook!