Crab Rangoon and shrimp toast
Plus tea and quinoa
Based on the three clippings below, do you think crab Rangoon originally did not contain cream cheese?
Helen Shaddock did this nice comic with a reference to last week’s episode with Elle Simone Scott!
Two of my food-world favorites, Maria Zizka and Max Falkowitz, have new projects that you should know about. Check them out (and their Smart Mouth episodes, for fun):
In the latest podcast episode my guest Kat Lieu and I talked about sesame balls, but also the beauty of shrimp toast. I think shrimp toast’s origin cannot be pinned down, as it’s influenced by British, North American, Cantonese and Southeast Asian cuisines.
You can make restaurant-quality pho at home. You just gotta believe in yourself, and also fuel up on dozens of sesame balls.
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This newsletter is edited by Katherine Spiers, host of the podcast Smart Mouth.
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