8/18/2023 0 Comments Biscuit book series setsHis father would spend weekends traveling to churches and food banks outside of town to ensure Ford and his three siblings never went hungry. The Flaky Biscuit is also an homage to Ford's parents. Kenna designed the format, which includes a call to action, so there is purpose amidst all the pleasures of food. What is the point of us sitting there having an amazing time over food talking about these memories if we’re not also going to talk about how we can help other people have those memories?”Ī co-production of Ford and Kenna's company, Flaky Biscuit Media, the podcast was conceived as a food show with more substance. “I’m not big into making people donate money to stuff. “Nostalgia for me can also be invited by these acts of community strengthening,” Ford explains. This sensory déjà vu takes its cue from Marcel Proust’s 1913 work À la recherche du temps perdu ( Remembrance of Things Past), in which a madeleine transports the protagonist to his younger self eating the same thing on Sunday mornings with his aunt, who dunked the little cakes into lime blossom tea. The podcast features Ford preparing dishes for his guests in the hopes of triggering the so-called Proust effect. The unapologetic way that food can unlock memory forms the bedrock of Ford’s upcoming Shondaland Audio podcast The Flaky Biscuit, set to debut June 27. “I’ve tried to emulate that flavor, but every time I ask her for the recipe, I swear she changes a little detail.” “She used to make them all the time when we were growing up,” he recalls. Even if we’re poor and struggling, a baleada on the table means we’re going to smile, even for five minutes.”įord’s mother always relied on instinct and muscle memory to achieve dough with perfect elasticity. “Eating that just brings me back to living in apartments, my parents struggling to make it,” Ford says. The elements, though constant, come with inexact proportions. He rattles off the ingredients in a rapid staccato by rote, like an internal rap song: flour, coconut milk, salt, oil, baking powder. Ford recounts his mother kneading tortilla dough using a cutting board inverted against the sink for leverage. Together, the humble quartet is folded in half into a semicircle with simplicity built into its name: baleadas sencillas, or simple baleadas. On that goes a slather of refried red beans redolent of onion and cumin dollops of mantequilla, Honduran-style sour cream often referred to as crema and crumbled hard white cheese, queso seco being the most traditional.īryan Ford tries his version of spaghetti Pomodoro. A freshly made tortilla is griddled until brown pockmarks speckle the circular flatbread. “There’s nothing that comes close to bringing me back to Earth, or grounding me to who I am.” The components making up the ubiquitous Honduran street snack are the embodiment of comfort. “A baleada, for me, is the ultimate,” Ford says. Yet for all his exploration into flavorful possibilities, Ford’s quest inexorably returns to a childhood memory. The fresh sprig of rosemary and jar of sourdough starter - murky, sinister-like - appear destined for experimentation. Or if I’m doing a little shaping at night, it might be more relaxing jazz.”Īmong the welter of ingredients and implements in the nucleus of his baking universe, ideas and inspiration flow. Depending on the mood, I might put on something with more energy to get the day going and start mixing some dough. If you’re sad, your bread will come out sad if you’re happy, your bread will come out happy. “I listen to absolutely everything,” he says. Why Do We Keep Putting Vegetables in Dessert?Ī single music speaker by the door opening out to the backyard provides the soundtrack for Ford’s working day, belting out French pop, hip-hop, classical, funk, rock - you name it.
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