262: Lyndsay C. Green

24:53I've not been, unfortunately. I'm usually more towards the West Bloomfield, a little bit north. What's going on there? Because really, it's on my list. What Chef Omar is doing there is really special because it's tiered. I think the food is great, yes. He's serving really great sort of Moroccan-inspired food, and you can get really traditional cuisine there, and you can get a great, you know, I'm trying to think. He has a great lamb dish that's amazing. But you can also get a really great chicken sandwich. So he he does a really nice job with access, I think. But he also just is an amazing human.

25:29He's one of the chefs who fed thousands of people during COVID and beyond. He's one of the people I wrote a piece last year that was just talking about diversity in Detroit dining or the lack the lack of, you know, I'll go into a restaurant and be the only black woman that's dining there, which is really jarring when you step outside of the restaurant and we're the majority. Right. So so he was an example of someone who really intentionally built that business and really asked the neighborhood what they wanted of a restaurant before he you know, before he even laid his roots. So he's just he's just a great person.

26:07So that's Saffron de Troyes. Definitely check it out. It's on my list. Another place I want to talk about is New Seoul Plaza. So I write about Korean food. I'm from Michigan. I've not written about Korean food in Michigan. Unfortunately, I've had some spots in the west side. Tell me about this place. I'm fascinated. It's a multidimensional, multipurpose place. It is. And maybe don't quote me on this, but I think it's like 60 ,000 square feet. Wow. It's a huge space. And, yeah, what they're doing there is really great. So they've got Daebak, which is the Korean barbecue spot, which is amazing. The food is really great.

26:41But they also have, you know, they've got three businesses in there. So there's a coffee shop in there and you can get, you know, bubble teas and you can get all kinds of - Ogona, probably some Korean style coffee. Exactly. There's a bakery so you can get some baked goods. And then they've got a K-pop shop, which is also really cool. That's cool. So like all like trading cards and posters and all that stuff. Yeah. All of it. So it's this really great space. They actually just opened the same family. The daughters actually opened a corn dog spot, Korean corn dog spot in Troy. Oh, yeah. It's called Two Hands, and that's really interesting.

27:15The Korean corndog, man. I love. We have it in Korea World, the book that's coming out next year, a recipe for corndogs because it's huge there in Korea. It's massive. And it's not corn, which I think is really interesting. It's so true. It's not at all. It's very different. I want to ask you about other neighborhoods that we should be thinking about in Detroit proper. I just think this is, for our listeners, just book that flight to Detroit Airport. Or take 48 hours and just go and eat a bunch of these great restaurants. Definitely do it. So I mentioned Milwaukee Junction already. Another area I would say is southwest Detroit.

27:53So, you know, historically that's been an area where you can get great, not just Mexican, but Latin American cuisine. I mentioned a Puerto Rican restaurant, a Dominican restaurant. Those are there. One is called Rincon. The other one is called Asti's Place. And then but there's also, you know, our restaurant of the year last year was Ladder Four, which is a great wine bar. It really is a wine bar. I love that choice, Lindsay. Thank you. But the food that they're serving there is amazing. It really is. I have not had a meal that I did not like there. And they're and they're, you know, I think, again, they're pushing that meat and potatoes narrative.

28:31They're serving. The chef there is doing something really cool. He made chicken heads and he stuffed the necks with a house-made sausage. You know, like weird kind of off-the-wall stuff, but it's really serious, delicious food. And there's tons of natural wines there, which is great. So that's in Southwest. What's another neighborhood? Again, West Village is another one that's got some great spots. Mero, which was also a finalist for the James Beard Awards this year. They're in West Village. There's a few bars out there that are great. This is for my sister, but specifically shout to Julia. She's listening.

29:08West Bloomfield up there in that neck of the woods. What's anything good up there that we should be? Johnny Pomodoro has got to shut out the market that I go to. But anything good up there? I would say Birmingham is probably I have my hands so full in Detroit that, quite honestly, the suburbs, I don't do as much. But Birmingham, I would say, is pretty close. And they've got I love Adachi. I don't know if you've gotten there. It's in the former Peabody Mansion, and so it's a really beautiful space, but they're serving really great Japanese cuisine. What else is in Birmingham? They changed hands, so I haven't been since the latest Chef, but Madame is a restaurant at a hotel there.

29:48That one was pretty great. Yeah, I'll have to think about that. No, I'm putting you on the spot. Okay, I'm also putting you on the spot. Two specific Detroit foods I want to go over. First is the Coney Dog. Yes. How do you define the Coney Dog? It has really very little to do with Coney Island. Right. But it's so ubiquitous and well-known for Detroit. What is it? It is. So it's a hot dog layered with chili, mustard, and onions. What a combination. Like, let that sink in, listener. Wow. Yeah. I mean, that's not really a combination we're seeing anywhere else in the country. Yeah. And it's indulgent, that's for sure.

30:25I remember, actually, the first time I had it was before I moved here again with my husband. And I just remember it being such a nostalgic treat for him. You know, it just really when someone says this is where I'm from, they show you a Coney. I know. The other food is Chicago style pizza. I said Chicago style that was a Freudian slip because honestly, I think about Chicago pizza more than I think about Detroit pizza. And that is a damn shame because Detroit pizza is so, so good. But it feels narrow, but it's not. Tell me, Lindsay, how do you define Detroit style pizza? Yeah, so I actually prefer Detroit style over Chicago.

31:05That deep dish for me is just, it's a lot. So Detroit style is, it's a square pizza. You do cheese first, sauce on top. And then if you do pepperoni, they are kind of like the cups. And it is good. It is also, again, being a New Yorker, I do have to say, I'm still about the New York slice. But it is really good. For me, it's comfort. For me, it's kind of a treat that I'll have occasionally, but it's really good. And I think the history is that they used trays from the auto industry. It's like a pan pizza, right? Yeah, yeah, exactly. And it's got frico and it's got like the cheese on the ends. Exactly, yep.

31:43Do you have a favorite? The one that I go to the most is Grandma Bob's. It's one of the newer spots in Corktown in Detroit. Right. And I go there just because what they're doing, they're doing some cool takes on Detroit style. So in the summer, they do a lobster pizza. And so they have lobster on top. They crush some kettle cooked chips on there. Oh, cool. And then they also serve with a side of drawn butter. Oh, wow. That sounds I mean, that sounds like it's working. It works. It's inventive. It's really good. Oh, my God. I can't believe I haven't asked you. ranch on pizza pro or con con i don't like ranch period okay i know that's not a midwestern thing to say you're from new york you're forgiven you're not a local thank you no but you are though and you just don't like ranch i don't i'm not into honestly that anything really creamy like i don't i'm not even a mayo yeah kind of girl i respect no it's it's definitely there's there's forks in many roads and that's one road that that's a fork that you're choosing now uh is there food in Detroit that we maybe aren't thinking about that is like really, really, really prominent and well regarded?

32:54I'm sure there's many. It's a tough question. But what do you think? There's a lot. I mean, I keep going back to the cultural piece of it. But, you know, Poochkies, for example, you know, during Fat Tuesday, during that season, I had not heard of that. I had not learned about that till I moved to Detroit. And it's huge. I mean, we're talking lines around bakeries. Is it Polish pastry? It is. It's a Polish pastry filled with either jelly or cream. And it's really delicious, but it's huge. It really is hyped in Detroit. So that's one thing. Is there anything else that I'm missing? Bumpy cake is something that people love.

33:30What's that? It's a chocolate cake, chocolate frosting, and it's literally bumpy. And it has cream in those. It's kind of hard to explain. I've definitely seen this cake on the Internet. like in recipes and stuff, but I didn't realize it was quite Detroit, but it's my ignorance. I mean, Mexican cuisine, you've touched on and you've alluded to it, but the taquerias in Detroit, really incredible. What an incredible population there. There are a ton, and they're really, really delicious. And there's more than just the taquerias. They really have great Mexican restaurants, right? So I've learned, again, a lot about Mexican cuisine just going down to Southwest and Mexicantown.

34:09There's a ton. Yeah. Now, do you make it outside of Detroit for your reporting? I mean, there's, you know, the west side where I'm from, but there's also up north. There's northern Michigan. There's there's plenty of spots. Do you make it out to report? A little bit. I haven't done the west side much. As far I've gone as far as Traverse City. I did a little bit of exploring for a weekend. I did I do Ann Arbor, which I wouldn't quite say is that far. But but there is a scene there. And, you know, I think what people forget is that we're right across the river from Canada. And so getting to Windsor is nice.

34:45You know, things were shut down for quite a bit during, you know, the pandemic. But I just got back last week and it actually was a great perk for us. So 4th of July weekend, everything was busy and, you know, we could get a restaurant nowhere in Detroit. And so we were like, hey, maybe we'll just check out Windsor. And we got right in. No lines. Pro tip. Yep. Dine in Canada on the 4th of July. Pack your passport and just ditch the country. And yeah, I had some great barbecue out there. So that's kind of a nice advantage to Michigan. I love it. Have you made it to Miss Kim, Jihae Kim's place in Ann Arbor?

35:21Oh my God, yes. It's the best. She just, another one that, again, the food is delicious, but also just another good soul. You know, she's doing really great things in her cooking and for the community. Oh yeah. Jihae is just a one of one. I love her cooking. It's, I mean, that carrot salad, I just feel like it's such a great, like, simple dish, but she makes it just addictive and really one of the finest Korean American chefs in our country. It's true. I agree. Okay, let me ask you a little bit more about the state of Michigan. Do you miss something in the state of Michigan from that you're just not getting, you know, from all your travels?

36:01Is there something that you just wished as a critic that Michigan had more of? I mean, I feel like I kind of said it already, but Caribbean cuisine, I think I really do miss that. I wish we had more of it. And not just, you know, Latin American, but I would love more Jamaican. I would love more Haitian. You know, I'd love to see more of that. But again, I think that's, you know, that's more of a travel issue. Yeah, it's an immigration issue of who's ending up in Detroit. the jobs, the community. Exactly. Exactly. Are you Michigan for good? Are you there in five years? I think so. I think so. We're actually in the process of buying a house.

36:41Congratulations. Thank you. Thank you. So, yeah, the hope is to stay long term. I mean, I think the hope for everyone is to have multiple places. So it'd be nice to, you know, have our roots in Detroit and be able to maybe have a place somewhere else. But But yeah, I think I love it there. I really feel like the city called me. Yeah. And it's just, again, I'm going to link to in the show notes. Please subscribe to Lindsay's newsletter and the Detroit Free Press. Really essential to support local journalism, particularly in food. It's a dying art, a dying job in trade. And I talked to Bill Addison about this.

37:17I've talked to many critics about this when you talk about these markets outside of New York. And really outside of New York, it's really hard sometimes to monetize what you're doing, which is so essential for what we care so deeply about, which is food writing. Right. It really is. On This Is Taste, we ask guests about their discerning taste. So to close this interview, here is a rapid fire, fast and furious taste check. Are you ready? I think I'm ready. OK, let's do it. Your favorite Michigan only food and drink? Poochkies. Oh, definitely. The best dessert, hands down. Flan. Oh, wow. Flan. That's a great call.

37:56I think. I love sweet, so it's hard to pick. You picked a good one. The most underrated piece of kitchen equipment. I think a grater. I use my grater for so much. Yeah. Like I use it for, you can use it for fruits. You can use it for, you know, garlic. You can use it for cheese. You can use it for so much. Agree fully. The most overrated ingredient. Okay, so can I say a condiment? Yeah, sure. Ketchup. Oh, yeah. Why? I just, I think it's so unnecessary. Yeah. It's too sweet for me. It's too sweet. And yeah, I think most food can stand on its own. Spoken like a true Detroit food critic, ketchup is banned from the hot dog.

38:39Love that. All right. Most underrated ingredient? Oh, mustard. Again, another one that you can just use for anything. It can be a marinade. You can use it on meats. You can use it as a condiment. If you're in Jersey, you can put it on pizza too. That's the thing. I know. The mustard pie, definitely a thing in Jersey. Your face says it all. Interesting. Yeah, interesting. Jersey. Okay. Right. Spokenly true New Yorker. What food most defines New York City? I think the pizza. Yeah. I think it's the pizza. What food most defines Detroit? I think it has to be the Coney. It feels cliche, but I do think it has to be the Coney.

39:15Straight answer. I appreciate it. Your favorite cookbook of all time? Okay, so I actually didn't grow up reading cookbooks. I really didn't. I never grew up on them. My mom didn't have them. So that one is, it's, I don't know. That's okay. That one, I don't know. Do you have a recent cookbook, a favorite recent cookbook discovery? Recent cookbook, yes. So Ghetto Gastro's Black Power Kitchen. I just think that book is so beautiful. It's everything I want in a cookbook. It's beautiful. It's great recipes. It's great storytelling. I love it. Represents the Bronx? Yes. Pretty well. It's so New York.

39:48Yeah. I read that book and felt like I was home. I cried. Absolute voice, signature voice. It's a great book. Yes. I'm glad you shouted it out. Last question I'd like to ask, your favorite sandwich of all time? Bacon, egg, and cheese. Ketchup and pepper. Spoken like a true New Yorker. Lindsay Green, thank you so much for joining This Is Taste. Thank you. Thanks for having me.

40:19What's up, Eliza? How's it going? It's good. It's August. We're still here. We're still here. That's really the best way to start a conversation. We are still here. Yeah, clearly my coffee is still kicking in a little bit. But, you know, I had a great food eating weekend, so I'm excited to talk about it with you. Great. Start us off. We're doing three things. What's your first? My first thing is that I went to the Krung Cambodia pop-up at Ensenada yesterday. tip off to when we're recording this yeah it's monday august 1st um and it was so great i've been a fan of chaw's food for a while now i've eaten it several times over the years and i really feel like she just always hits it out of the park and we got to eat everything on the menu because i was with a group which is always oh man the best pop-up situation so i can shout out a few of my favorite things and make you jealous if you want wait first let's back up what is this space that we're having the pop-up in that you're having the pop-up it's at ensenada which is the restaurant above the club Black Flamingo in Williamsburg.

41:16It used to be another restaurant. I believe maybe the restaurant was also called Black Flamingo. But Ensenada is like a coastal Mexican restaurant normally, but they do host a lot of pop-ups and they had the current Cambodia crew grilling out on the sidewalk, which was really fun, but you could bring your food inside as well. And it was, you know, right after the heat had finally broken. So a really nice, just like everyone hanging out, eating grilled shrimp and all these other delicious things. I think my favorite things that I had, they did a sun gold tomato aguachile that was really good with striped bass and jicama kind of floating in this sun gold puree.

41:55That was really great. They did grilled prawns that were with this like Meyer lemon galangal toasted rice kind of not breading, but. Condiment sauce. Like they were tossed in that. Yeah. They were grilled. and also the Swordfish Al Pastor Taco, which is, I think, maybe a nod to it being at Ensenada because that's not quite what I would typically expect at one of their pop-ups, but it was just so good. We only ordered two tacos for four people because we were ordering so many other things, and it was a mistake. I wish I had my own. You wish you had more tacos. Now, let me ask you, are they only doing pop-ups or are they planning brick and mortar?

42:31What is your assumption? I think for now they're only doing pop-ups. I have heard about another pop-up that I like a lot that is opening a restaurant. I will not mention it quite yet. Oh, wow. We're going to break some news. No, I can't. I can't yet, but hopefully on another episode because I'm excited. So I think that there are some moves happening in the pop-up world, but as far as I know, I think they're just doing pop-ups. You know, Krung and Hasdak Biet did the restaurant Outer Space at 99 Scott a couple years ago and then kind of quickly exited from that, and they've been doing pop-ups since then, but they're pretty regular on the pop-ups front.

43:02So if you follow them on Instagram, I think maybe once a month, if not more often, there's something going on. Isn't it the restaurant that Wells gave like two stars They, like, closed the next day. Yeah, Wells called it the restaurant of the summer, and then the next day all the chefs left. They literally all left, which is an episode of The Bear completely. Yeah. If you, like, look up, there's an article about it that he also wrote. It kind of gives some insight into the situation they had with the owners of the space. But it was quite the shakeup when it happened. With the shakeup, yeah. But that's how it rolls sometimes.

43:30Yeah. What's your first thing? Well, this weekend I was able to go to the first annual Borscht Belt Fest in Ellenville, New York. Oh, my God. was everything I had hoped. In summary, the Borscht Bell was a time. You could think of the movie Dirty Dancing. You could think of Mrs. Maisel. It's a time when the Catskills was full of these resorts that many Jews in New York and many others, it wasn't just Jews, but mostly Jews, would go to in the summertime. And there was a real iconic level of comedy or style of comedy being presented at these resorts, It's like Grossinger's is one that comes to mind.

44:09But also there's a real food component, like the food at the B's Borscht Belt resorts was iconic because it was mostly kosher. But really it was like extremely fancy. And for a time when Jewish immigrants were maybe not being, you know, the food was not considered fancy back in New York, but up in the Borscht Belt, it was put on a pedestal. So in Ellenville, they're creating a full-time permanent museum to discuss this era, this very important era in the Catskills. And this was the first festival-slash-fundraiser, and I loved it. It was really fun. It was a combination of street fair. There was a couple galleries open, and we went to a Rising Stars of Comedy showcase, which was really great.

44:52Did you have any borscht? I didn't. They ran out when we got there. We got there a little bit late. We got there at 4 p.m., and the borscht had run out. But there was beautiful borscht. The Brooklyn soda guys were doing, you know, egg creams. And I, you know, I saw this comic Dan Vetrano and Alejandro Morales, both really fun, fun comics. It was extremely dirty. And the crowd was not maybe ready for their style of comedy, which I loved. I'm a fan of that. I'm jealous. I love when they're like sitting down. The guy next to me was in his probably 80s and he was like stone faced during this whole routine.

45:28This whole presentation of a very blue comedy. Very Borspelt, though. And I loved it, and I hope they return next year. So I love it. What's your next thing? My next thing is that after the pop-up yesterday, because I clearly had not had enough food, we walked over to McCarran Park. And they have all these restaurants in McCarran Park now in the parkhouse. Have you seen this? Oh, I haven't been by McCarran Park in quite a while. They have a full bar now. No way. So you can, like, sit at the picnic tables. I saw people just kind of taking the drinks, you know. But what I came for is they have an Odd Fellows ice cream stand inside.

46:02And so I got a very good pistachio ice cream. And then I walked over to the coffee bar that they have in there, which unfortunately is a Blank Street espresso. Torched Blank Street. This is my critique is I don't know why they didn't bring in a local Greenpoint coffee shop to do this. But I got my shameful espresso and then I made an affogato with the pistachio. and I'd never done pistachio with coffee before, and it was obviously so amazing, and I'm still thinking about it. Oh, my gosh. What a great combo. We're working on a pistachio piece with Alex Beggs that's going to drop in later this summer.

46:37I love that combination. So DIY affogato with pistachio and torched espresso. Yeah, this has kind of been my summer of DIY affogatos. No ice cream place I've been to has been making their own coffee, but the perk of living in New York City is that there's always a coffee shop. at least a block away. So on the sidewalk, just jump over your, dump over your espresso, make your own affogato. Love it. What's your next thing? I have to shout out my guy, Jamie Oliver. Your guy? Yeah, but really, he has a Samsung TV channel. Do you know what these Samsung TV channels are? I don't even really know what a Samsung TV is, so no.

47:13You're like not TV. I don't have a TV. That's right. Yeah, yeah. That's a whole segment. I don't have a TV, but we can go there sometime. Give me like a wah-wah sound effect. Yeah, Clayton, you can do it.

47:27Samsung TV is basically when you turn to Samsung, it's the free programming that appears on it. It's like the OTT channel. And there's some good stuff on there like Tastemade as a channel. There's a whole food vertical. I believe there's a lot of BA content on there as well. But the best part is definitely the Jamie Oliver channel, which I think launched maybe earlier this year. I love watching old Jamie Oliver. I really I don't watch a lot of food TV because we do so much of it here. And I have a life and you do, too. So I don't like to watch too much food TV. But man, that guy for the past 20 years has been on point with the way he talks about home cooking.

48:02I mean, it's really, really smart stuff. And I think kind of underrated here in the States. Yeah. I mean, if I ever find out what a Samsung TV is or find one, I will watch this. Well, he's got like, you know, Jamie's had shows like shows like Jamie Together, Jamie and Jamie's Food Fight Club, Jamie's Superfood. He's had all these shows that typically bring in some kind of social activism or cause. I think he's always had that at the center of his content for over 20 years. It's not just like here's how to make something. It's like let's cut down on food waste. Let's improve health in public schools.

48:35And I respect that. I think he's not unique in that framing, but he's really one of the guys who's done it forever. So you're watching a show and you're learning about how to make a bolognese, but there's definitely something else you're getting from it, which I respect. I appreciate that. Yeah. What's your last thing? My last thing is a hot dog grilling technique that I witnessed. I went to a very wholesome neighborhood block party over the weekend. My friend— Wholesome? Like, was there a bounce house for four-year-olds? There was a pinata for children. There was a really great DJ. It was very, like, intergenerational.

49:08Everyone was sharing their grills, sharing their beer. My friend tipped off her, like, 75-plus-year-old neighbor to hard kombucha for the first time. That was great. Wow. And then my friend Iris, who is the hard kombucha giver, grilled us some hot dogs and just kind of casually snipped the hot dog with some kitchen shears before she put it on the grill. So it got kind of extra crispy. I personally am more, I care more about a crispy hot dog than a juicy hot dog. Not that it dried out too much, but I thought that was a really smart technique because it doesn't expose quite as much as when you're just having the whole hot dog, which when you do that, it's hard to fit on the bun sometimes.

49:48Maybe it does lose a lot of juice, but the snipping was a really nice way to get some more surface area and extra crisp. So I just wanted to shout that out because it was new for me. So you're snipping it in like a spiral pattern so it kind of fans out a little bit? Yeah, she didn't do like—you could have cut a little deeper to spiral it more. She was kind of doing more of like vents almost, which just give a little bit more to work with. Totally. But there were other people that were doing more of a spiral. I enjoy a technique like that. Yeah, and hot dogs are kind of fire. I mean, a hot dog is not a bad thing.

50:21I've been having a lot of hot dogs this summer, especially for—I don't eat a ton of meat, but I loved it. Yeah, I mean, I love that. So let's go—once you have this perfectly cooked, snipped hot dog, what's the condiment of choice? What are you doing with it? Iris had a really great local relish that we put on with a little bit of mustard. and then somebody had a bottle of like Japanese barbecue sauce that was out at the cookout and then halfway through the hot dog I put some of that on. Oh my God. I just wanted to go for it. And you know what? It was like spicy and a little sticky and a great addition.

50:54Is it Japanese like from Japan in the bottle or a Japanese recipe homemade? Judging by the label, it looks like it's American made but Japanese inspired. Honestly, I should have written down the name, but I just kind of was in. I was mid-hot dog, and I saw an interesting-looking condiment. I just kind of, you know, I didn't think. I just went for it. No, you just went for it. And you know what? You're off the clock. You weren't food reporting. You were trying to enjoy a wholesome block party. Yeah, the best part was that this was over the weekend when it was so, so hot. And then at the very end of the block party, the skies opened up torrential, torrential downpour.

51:30And everybody, including myself, just stayed. You know, everyone's houses were right there. You could have run in, but everyone just stayed and got completely drenched. It's fun. It was great. I didn't have to take a shower later. It's a fun New York City afternoon to get caught in a shower like that when you don't have to be anywhere. I think umeboshi. I'm thinking Japanese barbecue sauce. Umeboshi maybe is in there. Um, maybe. I'm just like totally disappointed. Now we're just wildly speculating. We're just wildly speculating what it makes a Japanese barbecue sauce, but I'm very intrigued. Yeah.

51:56I think it had mirin and soy sauce as the base, and then I'm not really sure from there, but maybe on a future episode I will have found it and I can report back. Yeah, we can report back. The grilling season doesn't end at Labor Day. No. No, it's still summer. It's always summer. What's your last thing? I wrote down sliced plum salads. That's what I wrote down in my notes. And here's a revelation. You know what? Plums are great. Plums are not like bad. And I don't know why it took me this long to realize this, but slicing plums and maybe picking a couple different types of plums. And we're not talking about like farmer's market plums.

52:31I did have some really small sugar plums from my market, but I also had the couple that were available at my ShopRite. And I sliced up three different types of plums. I added a little mint to it, a little bit of salt. Holy shit, it worked out. Did you add any black pepper? That's my go-to plum combination. I did not. And that is really, really cool. Next time. Black pepper to fruit salad. Let me go there. So let's go there. Is that just to add a little bit of heat and a little bit of herbal nature? Like, what are you thinking? Yeah, you know, I think I always am adding spice into whatever I'm making.

53:05I believe there was a recipe when I started working at Bon Appetit in like 2017. That was a thinly sliced plum salad with cracked black pepper. Especially when you're grinding it in the moment and you get kind of a coarser grind on the pepper. There's a little bit of texture going on. It's amping up the fruity quality. It's a little bit of heat. And I think that if you want it to be slightly savory, it does kind of nudge it in that direction without it being as intense as adding, say, like crushed red pepper. Yeah, totally love that. I love adding goji garu to fruit salad, so like a tangerine salad or any kind of citrus salad, adding a little bit of Korean finely ground chili pepper powder.

53:43Really good. Yeah, I'm a fan of that. I also add a lot of urfa chili to my fruit, sumac. Really, it's all great. Yeah, sumac's good. Good call there. I think the lemony nature of sumac is nice. Yeah, so Slice Plums. How about that? Never did it before. I'm kind of shocked that you didn't like them before, but I'm happy that you've made it to this point. Thanks, Eliza. Because also, as I've said before, summer is not over, so you have a lot more time to eat the plums. Well established, summer is not over. Thanks for sharing your three things. Anytime.

54:18This is Taste is hosted by Eliza Abarbanel and me, Matt Rodbar. The show is produced by Shalia Harris and Pat Stango and edited by Clayton Gumber. Theme music by Steve Rydell. Visit Taste Online at tastecooking.com and make sure to subscribe to our newsletter for updates on all cool things that are happening.