Like Carrots for Meat: The Irish Food Revolution with Chef Jp McMahon

We go beyond soda bread and shepherd's pie to discover the new Irish cooking with chef Jp McMahon. We discuss why the Irish ate very little seafood, how leftover cake was turned into a new dessert, the joys of frying with animal fat and the best way to cook any vegetable. Plus, we chat with Dan Pashman about the perfect ice cube; we discover the magic of crispy pasta; and the New Yorker’s Burkhard Bilger asks: Can babies learn to love vegetables?Get this week's recipe, Crispy Pasta with Chickpeas, Lemon and Parsley: https://www.177milkstreet.com/recipes/lemon-chickpea-crispy-pastaRead “Can Babies Learn to Love Vegetables?” by Burkhard Bilger: https://www.newyorker.com/magazine/2019/11/25/can-babies-learn-to-love-vegetablesListen to RISK! anywhere you get podcasts or at RISK-show.comThis week's sponsor: Go to masterclass.com/MILK for 15% off your annual all-access pass. Hosted on Acast. See acast.com/privacy for more information.