XO Soused
By Andrew Wong and Mukta Das
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Image by Andrew Wong and Mukta Das
Category: Food
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Subscribers: 5
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Episodes: 44
Description
A fortnightly chat about techniques and dishes from a professional Chinese kitchen, their history and their cultural setting
andrewwongandmuktadas.substack.com
andrewwongandmuktadas.substack.com
| Episode | Date |
|---|---|
|
XO Soused x Albert Adrià
|
Jul 09, 2023 |
|
XO Soused x Susan Jung
|
May 19, 2023 |
|
Macanese gastronomy - how to 'fuse' a cuisine
|
May 02, 2023 |
|
XO Soused Special - British Chinese cuisine - Wong family dynamics from 2008-present
|
Apr 26, 2023 |
|
XO Soused Special - British Chinese cuisine - Wong family dynamics in the 1990s-2000s
|
Apr 25, 2023 |
|
XO Soused Special - British Chinese cuisine - Wong family dynamics in the 1970s-80s
|
Apr 24, 2023 |
|
XO Soused S2 E4 - Song Dynasty recipes
|
Jun 14, 2022 |
|
XO Soused S2 E3 - Eating bitterness
|
May 31, 2022 |
|
XO Soused S2 E2 - bear paws and other exotic banquet dishes
|
May 17, 2022 |
|
XO Soused S2 E1 - The banquet experience...from the other side of the pass
|
Feb 22, 2022 |
|
XO Soused Festive Special - Awesome Chinese banquets
|
Dec 23, 2021 |
|
XO Soused - Beginnings
|
Oct 19, 2021 |
|
XO Soused - Beggar's Chicken
|
Oct 05, 2021 |
|
XO Soused - Family food v restaurant food
|
Sep 21, 2021 |
|
XO Soused - Notes and queries on drying and rehydrating in Chinese cooking
|
Aug 24, 2021 |
|
XO Soused - Raw foods in Chinese cuisine
|
Aug 10, 2021 |
|
XO Soused - The (r)evolution in Chinese desserts
|
Jul 27, 2021 |
|
XO Soused - female chefs in the professional Chinese kitchen
|
Jul 13, 2021 |
|
XO Soused - Creativity in the Chinese professional kitchen
|
Jun 29, 2021 |
|
XO Soused - constructing a menu for a Chinese restaurant
|
Jun 15, 2021 |
|
XO Soused - How crucial is lard in Chinese cooking?
|
Jun 01, 2021 |
|
XO Soused - tofu and few notes on non-meat eating identities
|
May 25, 2021 |
|
XO Soused - XO Sauce and some thoughts on Hong Kong culinary identity
|
May 11, 2021 |
|
XO Soused - taming the chilli pepper in Chinese cuisine
|
May 04, 2021 |
|
XO Soused - spices that flavour Chinese chicken stocks, soups and meat pastes
|
Apr 27, 2021 |
|
XO Soused - using cheese in Chinese gastronomy
|
Apr 20, 2021 |
|
XO Soused - whole fish and fish heads
|
Apr 13, 2021 |
|
XO Soused - techniques for the cooking and eating of chicken feet
|
Apr 06, 2021 |
|
XO Soused - Cantonese crispy pork belly
|
Mar 30, 2021 |
|
XO Soused - Chinese food..globalised, a view from New Delhi
|
Mar 23, 2021 |
|
XO Soused - succulent healthful Soy Chicken
|
Mar 16, 2021 |
|
XO Soused - some notes on rice flour
|
Mar 09, 2021 |
|
XO Soused Sunday special - how to spark a culinary revolution
|
Mar 07, 2021 |
|
XO Sauce - meaty cooking sauces and condiments
|
Mar 02, 2021 |
|
XO Soused - getting noodle dough right
|
Feb 23, 2021 |
|
XO Soused - "Beijing" roast duck
|
Feb 16, 2021 |
|
XO Soused Special - Chinese New Year
|
Feb 12, 2021 |
|
XO Soused - cheese, ice cream and condensed milk
|
Feb 09, 2021 |
|
XO Soused - laminated pastry for dimsum puffs and tarts
|
Feb 02, 2021 |
|
XO Soused Special - 2 Michelin stars and chef identity
|
Jan 28, 2021 |
|
XO Soused - har gau dumpling
|
Jan 26, 2021 |
|
XO Soused - Char Siu bun
|
Jan 22, 2021 |
|
XO Soused - Steaming
|
Jan 22, 2021 |
|
XO Soused - Introductions
|
Jan 22, 2021 |