Welcome to Two Many Cooks, a podcast where we take recipes by your favorite chefs, try them out in our own home kitchens, and talk about them! It's like a book club, but for recipes! Thank you all for joining us for Episode 3. This week we discuss David Chang's Steamed Buns from his famous Momofuku restaurant. Before we talk about these beautiful pillowy steamy babies, we dive into David Chang's origin story, triumphs and challenges in the kitchen, and his new memoir Eat a Peach where he speaks about his mental health. More talking points include grief bacon, linguistics lessons, biscuit adventures, plus Andy-Rooney-esque grousing about technology. Come join us! For the buns, Grace made the pork belly version which can be found here: www.epicurious.com/recipes/food/vi…lly-buns-240258 And if you want to avoid bacon trauma (or can't find pork belly) the Momofuku pulled pork recipe that Dave followed can be found here: yummysupper.blogspot.com/2011/10/pulled-pork.html. The next recipe that we'll be discussing takes us back to the #iconic world of Jacques Pepin just in time for fall: https://www.foodandwine.com/recipes/country-apple-galette Go apple picking, get some ice cream ready, and join us for our Apple Galette convo next time. We're going to be posting episodes every two weeks, which gives you time to try the recipe too and join our conversation. So give it a whirl and we'd love to hear your feedback. You can email us at [email protected] or DM us on Instagram at @TwoManyCooksPod. Try to get your feedback in to us by Friday, October 9th so we can include your thoughts on the show.

Welcome to Two Many Cooks, a podcast where we take recipes by your favorite chefs, try them out in our own home kitchens, and talk about them! It's like a book club, but for recipes! Since we can't get together for dinner parties these days, we wanted to invite you all to our table where we discuss (and really really enjoy) Julia Child's iconic recipe for Boeuf Bourguignon. You'll hear some hot takes on pearl onions and cherry tomatoes, desperate needs for cheap wine and Tums, a debate on farro pronunciation, and bacon trauma. The recipe we refer to during the episode can be found here:https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking/page/n331/mode/2up?q=bourg Also during the episode, we preview what Grace and Dave will be reviewing in two weeks. David Chang's Momofuku recipe for Pork Steamed Buns. The pork belly version adapted from the Momofuku cookbook can be found here: https://www.epicurious.com/recipes/food/views/pork-belly-buns-240258 And if you want to avoid bacon trauma (or can't find pork belly) the Momofuku pulled pork recipe can be found here: https://yummysupper.blogspot.com/2011/10/pulled-pork.html. Our podcast will be up every two weeks, which gives you time to try the recipe too and join our conversation. So give it a whirl and we'd love to hear your feedback. You can email us at [email protected]. Try to get your feedback in to us by Friday, October 2nd so we can include your thoughts on the show. Can't wait to talk about your buns!

Welcome to Two Many Cooks! A Podcast where we explore recipes written by your favorite chefs and try them out in our own home kitchens. It’s like a book club, but for recipes! Each week, we test out a recipe and discuss the triumphs and challenges they faced along the way. In each podcast, we'll preview next week's recipe so you can try it along with us. Next week, we'll discuss Julia Child's 1961 Recipe for Boeuf Bourguignon. The recipe we'll be following can be found here: https://archive.org/details/JuliaChildMasteringTheArtOfFrenchCooking (on page 315)and make sure to send us an email at [email protected] with your questions, comments, and feedback on the recipe.