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Thailand, Part One
A brief introduction and a focus on pad (stir-fry).
Jun 9
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Mark Freeman
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Thailand, Part One
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May 2024
Japan, Part 1
No doubt just the start...
May 27
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Mark Freeman
2
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Japan, Part 1
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Divergence
Abs are made in the kitchen
May 11
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Mark Freeman
1
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Divergence
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Korea
The same kick 10,000 times
May 4
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Mark Freeman
2
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Korea
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April 2024
Cyprus in your heart
One thing I am learning as I go through each country is just how rich the culinary diversity of our planet is. Even when we think of a cuisine as…
Apr 25
•
Mark Freeman
2
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Cyprus in your heart
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Greece, Fresh and Simple
The down side to only spending a week cooking from a country is that you often can only scratch the surface of that cuisine. That was certainly the case…
Apr 8
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Mark Freeman
2
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Greece, Fresh and Simple
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March 2024
Vietnam Left Me Wanting More
Some cuisines have balance down to a science. Flavors meld with each other, hitting each of the five areas of sweet, salty, sour, bitter, and umami…
Mar 31
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Mark Freeman
2
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Vietnam Left Me Wanting More
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Mali - Our First Stop in West Africa
This week, traveled on my culinary journey to the heart of West Africa, exploring the rich flavors of Mali. Once the largest empire of West Africa, Mali…
Mar 17
•
Mark Freeman
2
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Mali - Our First Stop in West Africa
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Portugal - Kings of the spice trade
A cuisine of comfort food
Mar 10
•
Mark Freeman
2
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Portugal - Kings of the spice trade
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Chocolate is a fickle mistress
I ended the last newsletter with a couple of photos from my first attempt at making chocolate bars and bonbons. I thought it went spectacularly and…
Mar 3
•
Mark Freeman
2
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Chocolate is a fickle mistress
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February 2024
Jiangsu Province and Shanghai
Appreciating the subtlety in technique and flavor
Feb 25
•
Mark Freeman
2
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Jiangsu Province and Shanghai
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Anhui Province and Finding the Depth that Matters
This week has been eye opening, especially thanks to the new book from Fuchsia Dunlop, Invitation to a Banquet: The story of Chinese Food. I’m nearing…
Feb 18
•
Mark Freeman
2
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Anhui Province and Finding the Depth that Matters
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