Dashi (a family of Japanese stocks typically made with dried seaweed (komnbu) and dried fish flakes (katsuobushi)) has a reputation in the culinary world for facilitating the development of savory flavors and textures in a variety of dishes.  Jessie and Eric take a stab at developing a simple dashi, taste test different iterations of it, and share their thoughts on how incorporating it into their current plant-based ramen recipe impacted the final dish.

Jessie's plant-based ramen recipe: https://www.instagram.com/p/B_8gcWtFxWw/

Podcast episode 33 (Ramen: What it Takes For the Perfect Bowl): https://whatericmade.buzzsprout.com/327845/3717809-ramen-what-it-takes-for-the-perfect-bowl

Podcast episode 35 (Plant-Based Ramen Recipe: Jessie Shares Her Secrets): https://whatericmade.buzzsprout.com/327845/3935012-plant-based-ramen-recipe-jessie-shares-her-secrets

Eric and Jessie take you behind the scenes into the WEM kitchen as Eric tries to re-create a seafood dish he had years ago that still stands out to him today.  

Before Eric dives into how to turn home-grown tomatoes into a jam, Jessie recaps what is going on in their garden of tomato containers and recaps a couple things to keep in mind when trying to grow your own tomatoes at home.  

Lemon squash is a fruit currently growing in the WEM/What-Jessie-Grew Garden.  Gardener Jessie gives some insight into this plant (how it grows, purpose of male and female flowers) in the first half of the episode while Eric offers his perspectives on how he recently cooked with it in the second half.  

Jessie provides an update on how the what-Jessie-grew garden is doing and shares the knowledge she has accumulated so far to help you achieve better results with starting and growing tomatoes.  

In episode 33, Jessie and Eric laid the groundwork for ramen with the 101s of this Japanese noodle dish.  As a follow-up to this episode, Jessie reviews the plant-based recipe she's been chasing to make it compete with animal-based bowls. 

Jessie's ramen recipe: https://www.instagram.com/p/B_8gcWtFxWw/?igshid=12e8sbd3o2ofd

Eric re-lives tomato confit, a recipe he used on a regular basis in culinary school.  Eric and Jessie discuss how this easy-to-do recipe opens up a whole new set of possibilities when it comes to cooking with tomatoes in a new way. 

Tomato confit recipe journal post: https://whatericmade.com/journal/tomatoconfit

"Tomatoes: the fruit of the summer" journal post: https://whatericmade.com/journal/tomatoes-fruit-of-summer

In upcoming podcast episode 34, Jessie and Eric will review the ingredients, technique, and thought process behind Jessie's attempt to create the perfect bowl of vegan ramen.  To lay the groundwork for this episode, Jessie and Eric first discuss in this episode the history and fundamental concepts behind this Japanese dish.  

What are three kitchen organization tools that every home cook and kitchen should implement? Eric and Jessie review these items and talk about how they come into play in their own kitchen. 

For a video demonstrating these items plus a few other kitchen suggestions, check out the video link here: https://youtu.be/SmvnnKYC9yY

Podcast episode 27 (knife care tips and tricks): http://whatericmade.buzzsprout.com/327845/3176644-knife-care-and-use-tips-and-tricks

Podcast episode 13 (carbon steel pan): http://whatericmade.buzzsprout.com/327845/1534189-the-carbon-steel-pan-dutch-oven-durability-and-non-stick-performance

Knife care tips and tricks journal post: https://whatericmade.com/journal/5knifetips

Honing steel journal post: https://whatericmade.com/journal/honingsteel

Making well-executed tempura at home is within reach! Eric and Jessie recap this Japanese technique of battering and deep-frying, its typical steps, and some suggested ways to vary the technique/ingredients to produce different outcomes.