Home COOKING Easy methods to Purchase, Season, and Prepare dinner in a Wok With Grace Younger – Leite’s Culinaria

Easy methods to Purchase, Season, and Prepare dinner in a Wok With Grace Younger – Leite’s Culinaria

Easy methods to Purchase, Season, and Prepare dinner in a Wok With Grace Younger – Leite’s Culinaria


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Renee Schettler: David?

David Leite: Mm-hmm.

Renee: Do you do woks?

David: Do I do woks?

Renee: Mm-hmm.

David: Do I’ve a wok, you imply?

Renee: Sure to make clear, do you personal the piece of kitchen tools often known as a wok?

David: No, I don’t. In my protection, I do have one thing I discuss with as a wok with a wok on prime.

Renee: Oh, that Portuguese thingy.

Cobres de Azemeis Cataplana with Clams and Sausage

: Nuno Correia

David: Yeah, the cataplana, and the title got here from the time that I used to be on The Right now Present. It was Al Roker and me, we have been speaking about cataplanas, and he stated, “So what is that this?”

Renee: I keep in mind that. I used to be there.

David: After all you have been, that’s proper. And he stated, “What is that this?”, and I stated, “it’s a cataplana”. I stated “Consider it’s a wok with a wok on prime”. And he’s like “A wok with a wok on prime. I like that. A wok with a wok on prime”. So ever since, each time I prepare dinner within the cataplana, The One will say, “Hey, get the wok with a wok on prime.” However no, do I’ve a wok, a real wok? No, I’m wok-less.

Renee: That’s unhappy. Completely. Again within the day, I used to have a very heavy forged iron wok, however that grew to become a bit of bit cumbersome to make use of. After which for some time, we had a stainless-steel one which was a present that was ginormous, however nice. It was actually thick although. You couldn’t actually management the temperature as properly as I preferred, however I made the whole lot in it. And now I’m in between woks. I’ve received a carbon metal wok that I’ve but to season, however I can’t wait to make use of it.

David: So what’s it a couple of wok that you simply love?

Pad Thai noodles, crunchy noodles. cucumber, bean sprouts, and lime wedges in a bowl, a bottle of chile-vinegar

: Richard Jung

Renee: I like what I could make in it. I exploit it for nearly the whole lot. I imply, my favourite pad Thai. I like the floor space of the wok as a result of I just like the crisp edges on the noodles, whether or not I’m doing pad Thai or extra generally, a Vietnamese model noodle dish, and even fried rice. And that lets me unfold the substances out they usually get that basically superb wok hei.

David: What?

Renee: Wok hei. I consider is how they are saying it, however I took French. So possibly it’s extra like wok hei.

David: Wok hei. Okay. What else have you ever made in it?

Renee: I’ve made popcorn in it. I’ve made deep-fried rooster in it for Thanksgiving. Momofuku fried rooster.

David: To begin with, you made fried rooster for Thanksgiving? In a wok?

Renee: In a wok.

David: Oh, I’m sorry. That is like my ears. I can’t hear that. I’m a traditionalist. I would like Thanksgiving to be conventional. I believe I would like what goes in my wok to be conventional. In order that’s the place I draw the road.

Renee: You’re lacking out! I’m Renee Schettler, editor in chief of Leite’s Culinaria.

David: And I’m David Leite, its founder. And that is Speaking With My Mouth Full, a podcast dedicated to all issues meals, the individuals who make it, and the tales that make the folks. Now, I might provide you with every kind of actually unhealthy puns to introduce our visitor right now, akin to, “We’re going to wok and roll with Grace Younger,” or “We’re going to wok it out of the park with Grace Younger,” however–

Renee: [sighs].

David: I do know! That’s what I stated. I might do it, nevertheless it’s hardly a dignified solution to introduce a double James Beard award-winning creator and filmmaker whose e-book The Breath of a Wok was inducted into the 2019 IACP Cookbook Corridor of Fame. And whose household’s wok goes into this Smithsonian Establishment. So I’ll simply say, “Welcome Grace.”

Renee: Glad you’re right here, Grace.

Grace Younger: My pleasure.

The Wok Therapist

Renee: Grace, a lot of what you’ve achieved over the past a number of a long time has been all about preserving and sharing genuine Chinese language culinary traditions. Are you able to inform us a bit of about your Wok Therapist video simply received a James Beard award?

Grace: Wok Therapist is my secret life that no one is aware of about. And I’ve been doing this for over 20 years. And at first I received messages by electronic mail, by means of my web site, and now in recent times, the messages come by means of Fb, Instagram, Twitter. There are such a lot of folks which might be utilizing a wok for the primary time and are fully intimidated they usually want numerous handholding. And the second they’ve seasoned their new wok, they’re certain they’ve achieved it mistaken and they’re actually sweating it. And will I please ship you {a photograph} of my wok or a few of them simply boldly embody it. What did I do mistaken? Ought to I do it over once more? Ought to I begin over? Ought to I throw this away? Ought to I purchase a brand new wok?

Text on a wok for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

Grace: After which for individuals who have already got a wok that they’ve seasoned they usually’ve been utilizing it for some time, they’re fully judgemental about how their wok appears to be like. They don’t like the truth that it’s actually black on the underside, however the sides haven’t gotten black but, or there are scratches on the wok and what am I doing mistaken? After which after I write again to them and say, however is the wok cooking properly? Like, is meals sticking? Are you making a scrumptious . . .? Oh yeah, no. In reality, they are saying I made essentially the most scrumptious stir fry, however I don’t like the way in which my wok appears to be like.

Grace Young behind a wok for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

: drmuerte

Renee: Selfie tradition.

David: Wow.

Grace: So at first, I wrote again and the reason for the whole lot and “wok-ed” them by means of what was occurring. However after some time, I noticed that I wanted to provide them some remedy and I wanted to inform them to not be so judgmental. I wanted to inform them to type of like drift that stuff occurs typically whenever you’re including an acidic ingredient like vinegar, otherwise you’re utilizing tomatoes, that the patina comes off of your wok, however you retain on cooking together with your wok and one other two or three dishes that patina is restored. And my husband oftentimes likes to go to mattress early and I can be at my workplace desk answering emails, and he’ll have a look at me and he’ll say, “What are you doing?” And I’ll say “Hey, I’m with my sufferers. I’ve received to assist them.” You already know, they’re fully anxious and paranoid about what’s occurring with their wok and when he wakes up within the morning I’m at my laptop, identical factor.

Grace Young giving a wok therapy session for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

Grace: And so for some time, I’ve been considering I ought to actually do a video about this. And I didn’t know if it was humorous, which is what I believe it’s, or whether or not or not it was a very unhealthy concept. And so I began engaged on this video and I work with this superb filmmaker, Harrison Jeffs, and we began engaged on this and I wrote the script. And after the primary day of taking pictures, I used to be simply so pumped and excited. And Harrison flew to LA to start out a brand new job. And I didn’t hear from him for 4 months. After which after I lastly heard from him and I didn’t need to trouble him, as a result of his new job, new metropolis, new house, new roommate, then he stated to me, “It’s simply not working”. And he stated that there was not sufficient visuals to go together with my entire narration, and it simply wasn’t coming collectively.

Grace: So he was about to return again to New York for the vacations. And I requested him if he would give me one other half day of taking pictures. I wasn’t very assured from the very starting, as I stated to you, whether or not or not this was an important concept or that I simply thought it was humorous. So he got here and I needed to shave off one minute of narration. I believed each phrase was simply good, I can’t delete this. I can’t delete that. And it was actually horrifying to have to chop one minute after which we shot extra footage. After which he went again to LA, and we simply went forwards and backwards. He saved on sending me tough cuts and it lastly got here collectively. So it was a very attention-grabbing lesson concerning the artistic course of and the way you need to simply sort of preserve at it typically.

Grace: After which in the long run, when he received that music, which is so playful and goofy, it was simply good. And each time I watch it, I smile. Everyone who sees it actually identifies with it. And even when they’re not cooking with a wok, folks perceive the humor they usually all perceive that we’re so onerous on ourselves and so self-critical, and that we would like perfection.

A scratched wok with WOCD text for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

Grace: And the entire thing about wok cooking is cooking with the wok is a course of. In American life, or in Western life, we’re so used to wanting the whole lot to be model new. After I stroll into the Apple retailer with my telephone, the blokes have a look at it and go, “Oh, it’s an eight. Oh, I heard about this.”

David: I’m so sorry.

Grace: They’re like, “Oh, I type of bear in mind listening to about this one.”

Renee: Prefer it was from earlier than they have been born.

Grace: Yeah. And so with the automotive, with the pc, together with your telephone, you need the whole lot to be the latest, however with a wok, the older, the higher. The Chinese language say that the older the wok, the extra it’s been cooked with the higher the meals. Paula Wolfert used to at all times describe clay pot cooking–the older clay pot truly holds meals reminiscences, and that’s why the meals is so scrumptious.

Easy methods to season a wok

David: What’s so nice concerning the Wok Therapist is that there’s humor. It’s entertaining, nevertheless it’s academic on the identical time. So let’s pull aside a number of the parts that you simply speak about within the Wok Therapist. Let’s begin with seasoning. You talked about that. What’s the correct solution to season a wok?

Scallions and ginger frying in a wok for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

Grace: So there are numerous other ways to season a wok, however my favourite approach is to stir fry scallions and ginger. First you wash the wok with cleaning soap and a stainless-steel scrubber a number of occasions, inside and outdoors, as a result of there’s at all times a manufacturing unit coating on the wok and it doesn’t appear to be you’re taking something off. So after I inform folks actually use your elbow grease to clean off the whole lot within the inside and outdoors, folks will say, “I didn’t see something come off, however there’s at all times a coating as a result of if there isn’t a coating, the pan would begin to rust earlier than you get it. After which after you scrubbed it with cleaning soap and water and rinsed it with scorching water, poured out all of the water, you then put the wok on the range and warmth it on low warmth for about one minute till all of the water has fully disappeared.

Grace: After which you’ll be able to set it on excessive warmth, swirl in a tablespoon or two tablespoons of a high-smoking level oil akin to peanut, grapeseed, avocado. You could possibly use sunflower. Canola oil can also be nice. And you then add one bunch of scallions which were minimize into two-inch items and a half a cup of sliced ginger. That’s it. Then you definately cut back the temperature to medium. Usually whenever you stir fry, it’s at all times on excessive warmth, however right here you cut back the temperature to medium. And you then simply stir fry the combination.

Grace: And because the scallions and ginger start to melt, you then take your spatula and push the combination all the way in which as much as the perimeters of the wok and type of shmear as we are saying, in New York, smear the combination all the way in which as much as the highest edge. And what you’re doing is the warmth is opening up the pores of the wok. And this scallion, ginger oil combination is coating the pores and actually sealing them from rust. And the pores are opened up and absorbing the oil and a model new wok is at all times actually thirsty for oil. In order that’s what creates the preliminary seasoning, which develops into a stupendous patina.

Renee: And that is so useful as a result of I’m truly in between woks in the mean time. I beforehand had a stainless-steel wok, however I’ve received simply…I do know, I do know the horror, proper? It was a present. It was a present. However now I’ve received this lovely, simply $20 flat backside, carbon metal wok. And I’ve been laying aside the seasoning till I might hear this from you.

Grace: You’re not the primary.

Popcorn in a wok for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

David: What’s so fantastic is whenever you learn the directions of the right way to season a cast-iron skillet, put the oil in it, wipe it, you place it within the oven, excessive warmth. And that’s it. What you stated was so poetic that the wok is thirsty, that the oils are sealing the wok. It’s simply, it’s such a distinct mind-set about it, versus that type of rat-tat-tat approach we do it for forged iron. I’ve by no means heard anybody name a cast-iron skillet thirsty, nevertheless it’s so lovely, the way in which that you simply stated that. So let’s speak about another issues. What are a number of the different questions, the massive questions that you simply’ve gotten from folks once they write in that you simply put into the Wok Therapist?

What’s wok envy?

Grace: The primary query that comes up is “Why doesn’t my wok appear to be yours?” So it is a quite common situation of my wok sufferers is Wok Envy. And so many individuals have seen pictures of my wok both by means of my cookbooks, articles on my web site, a posting I’ve achieved on Fb or Instagram.

Images of two wok halves for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

Renee: Within the Smithsonian Nationwide Museum of American Historical past.

Grace: Sure. So they need their model new wok to appear to be a wok that’s 20 years previous.

David: And it ain’t going to occur in a single day.

Easy methods to quick minimize seasoning your wok

Grace: Yeah. This can be a reflection of our impatient tradition and society, that we would like issues to occur in a single day. So that you simply talked about the right way to season a cast-iron skillet by the standard approach is to coat it with oil and put it into the oven. There’s a solution to cheat your wok, and that’s to coat it with flaxseed oil and bake it within the oven. And so this information has come out, I’ve achieved a bit of video about it for Weight Watchers. And so persons are at all times very desirous to discover ways to do the flaxseed-oil-seasoning technique. And I’ve to say, I choose the 14-inch flat backside wok that has the lengthy wooden deal with and the quick wooden helper deal with. And so you need to know to wrap the handles with soaking wet, washcloths, previous wash prices that you simply don’t care get tousled.

Grace: After which I wrap them with foil, and you then frivolously coat it with flax seed and you need to be very gentle. Individuals put a heavy coat. For those who see the bead of the oil on the floor, you’ve put an excessive amount of on. So it needs to be a very, actually skinny coat. After which you’ll be able to put it into the oven. I believe it’s at 425° for 20 minutes. I not often do that technique. So you need to verify me on the time. You could possibly do it for 20 minutes after which take it out. Be very cautious after which do one other coating. And you might do two or three coatings of this. After which after that, do a stir fry of scallions and ginger, and the wok is visibly a lot darker than should you simply did the stir fry of scallions and ginger. However typically persons are a bit of heavy handed with the flaxseed oil, despite the fact that I warn them, and the second they begin stir-frying, the coating actually comes off.

Bacon frying in a wok for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

Renee: And you then get extra panicked.

Grace: After which there’s this patch that appears actually bizarre. So I simply say that at first, whether or not you employ the scallion ginger technique, otherwise you use the flaxseed technique, there’s this awkward interval that goes on for a couple of 12 months, relying on how a lot you prepare dinner together with your wok. It’s the interval when your wok is an adolescent, it’s a youngster. I name it wok pimples. You already know, it simply, it appears to be like like there’s one thing mistaken and persons are so uncomfortable. They will’t take it. And so they need to get that wok to be fully darkish and uniform identical to mine. And I simply say, you simply need to preserve at it. And it’s like train. The primary day that you simply do your workout routines your muscle groups will not be going to look any completely different. It takes months earlier than you see that little little bit of muscle, proper?

Renee: So when you lastly persuade folks to have a bit of endurance, what’s in all probability the largest query folks have concerning the precise use of the wok whereas they’re making an attempt to prepare dinner?

What do I do concerning the rust on my wok?

Grace: There are two questions that come up on a regular basis and that’s, they get very nervous about rust. They don’t need a pan that rusts. No, no, no, no, no. That’s not for me. And so once they wash the wok and dry it, and I at all times inform them to dry it on the range, any person inevitably will take a paper towel and simply wipe it. After which typically there’s a bit of faint movie of brownness, there’s a bit of discoloring on the paper towel. And that makes folks completely nuts. Oh no, it’s rusted.

Renee: I ruined it.

Phot of dirty paper towel square after having wiped a wok clean.

Grace: I’ve ruined it or it’s ruining me. It’s hurting me. The fantastic thing about it’s, carbon metal and forged iron are iron pans. And the extra you prepare dinner with these pans, you might be truly absorbing–when the pan heats up–you might be getting iron in your meals. And it’s a stupendous factor. And I say to folks, whenever you prepare dinner on a grill, should you have been to wipe the grill on the finish, for certain there could be a bit of discoloration in your paper towel, and that doesn’t appear to trouble you. So why are you selecting in your little wok? Let your wok have a break. And the opposite factor, Renee, is folks get very nervous about scratch marks. Like I stir fried and the meal was scrumptious, however I see some marks on my wok and what ought to I do? However the extra you prepare dinner together with your wok, these scratch marks simply fill in.

Renee: And you then get new scratch marks and you then rinse and repeat.

Grace: However one large tip is, which may be very surprising, the Chinese language spatulas that you may purchase in Chinatown proper now for a wok will scratch your wok. And I don’t know what it’s, however they’re not making Chinese language spatulas the way in which they used to. I’ve some previous spatulas they usually’re lovely they usually’re fantastic to work with inside a wok they usually match the curve of the wok. And so I truly say the very best spatula to make use of, somewhat than a Chinese language spatula, which can actually scratch your wok, is, I believe these versatile fish spatulas that give a bit of, there’s a bit of bend or like an quaint pancake spatula.

A scratched wok with text for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

David: The previous like silicone.

Grace: No, no, I don’t need any chemical substances. I would like metallic. I would like metallic as a result of metallic is skinny sufficient to get below the meals. A lot of folks need to stir fry with wooden. Wooden is just too thick and I don’t need any unnatural chemical touching my meals. So I’m not a fan of plastic or silicone

David: Okay. Let me ask you this. You talked about carbon metal and Renee talked about stainless-steel. You type of squawked at stainless-steel. Are you able to inform us the distinction between them and why you like carbon metal?

Grace: Positive. So I’ve a Kind-A persona, and I’ve examined each conceivable materials that woks are made with. And stainless-steel, your meals will stick. The fantastic thing about carbon metal is the extra you prepare dinner with it it truly acquires what I name a “pure nonstick floor”. I name it historic Chinese language nonstick cookware. So every time you’re cooking with it, a bit of little bit of oil is burning into the floor. And with time, you want much less and fewer oil. And it’s the identical factor with a cast-iron skillet. You truly get this lovely nonstick floor so that you want little or no fats to prepare dinner one thing.

What’s wok hei?

Renee: And Grace, is it that floor that then contributes to the wok hei. That’s so ample, that sort of indescribable, nearly charred, smoky style that’s imparted to meals made in a wok?

Chicken cooking in a wok for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

Grace: Wok hei is a Cantonese time period hei is similar as chi in Mandarin. So it means “life drive”. So the Cantonese say that whenever you prepare dinner a stir fry appropriately, it possesses wok hei. What’s wok hei? I say, it’s like meals proper off the grill, a steak or rooster proper off the grill. That first minute or two minutes, there’s an depth of taste. There’s an aroma and a smokiness. And 5 minutes later, the meals remains to be scrumptious, nevertheless it’s misplaced that life drive. And that’s what wok hei is and what creates wok hei, it’s cooking within the right pan. As I stated to you, the Chinese language say, the extra you prepare dinner with the wok, the wok truly creates higher tasting meals. And essentially the most old style wok to make use of is cast-iron, however not a Lodge cast-iron wok. The Chinese language make a wok that’s thinner than American cast-iron. It heats quicker.

Grace: And should you hit it strongly towards the counter, it might shatter. So it’s a lot thinner than Lodge. And so the Chinese language truly say the quaint cast-iron wok creates the very best wok hei. Hey, so to start with, it’s the pan. It’s the quantity of warmth. You must have a very scorching pan. You may’t stir fry with medium or medium-high warmth. It must be excessive. Some folks take this too far. They need to emulate the warmth that you simply’re getting in a restaurant. And they also’re firing up their stoves, and it’s truly harmful. You don’t have to prepare dinner with a lot warmth. However the third most necessary factor that folks overlook is your meals needs to be actually contemporary. You must prepare dinner with seasonal greens. For those who’re stir-frying asparagus within the lifeless of winter, there’s nothing there to work with. However should you’re stir-frying asparagus within the spring, when it’s simply come, it’s simply been harvested, it’s candy, the feel is silky. The short cooking time and the excessive warmth cooking truly simply punches up the flavors, and that’s the genius of stir frying.

Fries being cooked in a wok for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

David: Yeah, that’s fantastic. So are you able to assist our listeners, and me, too, as a result of I’ll admit I’m wok-less. I’ve by no means owned a wok, Grace. Nicely, I do have one thing known as a wok with a wok on prime, which is a cataplana. It’s a Portuguese–

Renee: That’s so not the identical.

David: They are saying the Portuguese introduced it to China. Simply placing it on the market, youngsters, they are saying that the Portuguese introduced the wok to China. And what it’s, think about a wok that’s hinged with one other wok on prime and it opens like a clam shell.

Grace: I’ve type of seen this.

Renee: Everybody, I want you might see the look on Grace’s face proper now!

David: Anyway. So I do have that. And it’s stainless-steel, as a result of it’s a brand new one. I do use that. So for these of us who’re wok-less or on the lookout for a brand new wok–I do know Grace, I’m so sorry.

Renee: Possibly we should always edit this portion out.

David: What model would you suggest? Or what producer would you suggest?

Grace: So there’s no model. My favourite retailer in America for woks is The Wok Store, which has been in enterprise for over 50 years. The proprietor is 82 years previous, Tane Chan. All through the pandemic she’s gone in each single day, however lowered her hours. And so they promote a wok that’s manufactured within the Bay Space. And I’ve gone to that manufacturing unit they usually produce all kinds of woks which might be made of top quality carbon metal, heavy gauge. And so they’re the very best. They’re simply unbelievable. And so they’re very affordable. It’s one-third of what a Calphalon or All-Clad pen could be. And she or he says that there are younger Chinese language-American {couples} that are available in they usually say they need to purchase a wok. And she or he reveals them the wok they usually see how cheap it’s. And so they say, no, no, no. We need to purchase an excellent wok.

Grace: And she or he says, properly, it is a good wok. And so they lastly simply say to her, we’re going to go to Macy’s as a result of we’re keen to spend cash. We need to spend over 100 {dollars}. However you don’t have to spend over 100 {dollars} as a result of that is all you want. And so my favourite wok is a 14-inch flat backside carbon metal wok with the lengthy wooden deal with and quick helper deal with. The normal wok is at all times spherical backside, however with a view to use a spherical backside wok, you need to have a wok ring. And the second you set it on the wok ring to stabilize it, it set too removed from the warmth and it received’t warmth up sufficiently. So the flat backside is finest. It really works superbly on a traditional residential fuel range. Labored completely on an electrical coil range. For induction or ceramic glass prime it really works, I might say 60% of the time or 70% of the time.

Tane Chan holding a wok for the podcast Talking With my Mouth Full, Ep. 39: Everything Wok with Grace Young.

Grace: However some cooks say that whenever you use a wok, the warmth ever so barely warps the underside of the wok. And so for ceramic and induction, you need that metallic to be completely flat in order that the contact is at all times there. So in these instances, Tane Chan, the proprietor of The Wok Store recommends shopping for a Chinese language made cast-iron wok that’s flat backside, and that’s enamel-lined on the skin. So it doesn’t scratch the floor of your range. However if in case you have a semi-professional range like a Viking, Wolf, BlueStar, then you might use a spherical backside wok. So if in case you have greater than 15,000 BTUs on a burner, you might simply use a spherical backside wok.

Renee: Terrifically useful.

David: That’s glorious info. Thanks.

Grace: Thanks a lot.

David: Grace Younger is among the meals world’s best treasures. She’s been writing about Chinese language meals for 21 years. Her award-winning books embody the Breath of a Wok and Stir-Frying to the Sky’s Edge. You will discover out extra about Grace at graceyoung.com and on Instagram @stirfryguru.

David: This podcast is produced by Overit Studios, and our producer is the well-seasoned Adam Clairmont. You may attain Adam and Overit Studios at OveritStudios.com. And bear in mind to subscribe to Speaking With My Mouth Full wherever you obtain your favourite podcasts. For those who’d like to depart Renee and me a recorded query, or perhaps a praise—we love compliments!—go to our podcast web page at leit.es/chat. Press and discuss away and possibly you’ll be featured on the present. Chow!

Renee: Chow!


David: Surprising what she stated. I’m going to drink one thing. I don’t know what to do. I’m simply, I’m embarrassed.



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