Seeing the end product was so amazing! it looks SO satisfying and warming. merging french and Navajo in a way that makes a comfy home food but elevated with his technique was so cool to see!
I like that you’re taking traditional ingredients and blending them with other cultures. It takes what was in a way survival food and turns it into something people can enjoy to stay more in touch with their roots, even if they also enjoy the variety, comfort and convenience of world foods and modern technology. Sure, it might not be ‘pure’, but neither is the food of any other culture these days. Food like this can give people a greater feeling of importance and belonging, along with the ability to proudly share their culture with others.
what are the wild carrot and celery relatives mentioned? did he mean naturalized? ramps would be native for the onion.. carrot and parsnip would be out of asia in america via europe. celery i dont know off the top of my head. if there are native equivalents or substitutions i would love to try them or even grow them. is there an indigenous source i could buy steamed corn from? is it similar to hominy in a pozole?
Seeing the end product was so amazing! it looks SO satisfying and warming. merging french and Navajo in a way that makes a comfy home food but elevated with his technique was so cool to see!
Chef Justin really is amazing, you should check out Pioche Food Group if you haven't already!
Nothing like a good, hearty stew with some GIRTH to it at this time of year...Beautiful! ✨️🤌🏾💋✨️
Good explanation of technique for the viewers.
I like that you’re taking traditional ingredients and blending them with other cultures. It takes what was in a way survival food and turns it into something people can enjoy to stay more in touch with their roots, even if they also enjoy the variety, comfort and convenience of world foods and modern technology. Sure, it might not be ‘pure’, but neither is the food of any other culture these days. Food like this can give people a greater feeling of importance and belonging, along with the ability to proudly share their culture with others.
what are the wild carrot and celery relatives mentioned? did he mean naturalized? ramps would be native for the onion.. carrot and parsnip would be out of asia in america via europe. celery i dont know off the top of my head. if there are native equivalents or substitutions i would love to try them or even grow them.
is there an indigenous source i could buy steamed corn from? is it similar to hominy in a pozole?