Traditional Food - Eating the Old Way (Pantry Chat with Sophia Eng)

[@khome707]

Sophia brought tears to my eyes when she talked about her husband healing and calling his ducks his little soldiers! Very raw, pure and beautiful. Thank you Tim for serving!

[@sprinklewithsoil]

Thank you 🥰

[@kathleenredick275]

Absolutely! My son-in-law also served. So much to deal with. ❤

[@dancnluc1]

Great video. Americans are not used to the whole traditional ways. My sister-in-law is an Eskimo and she would tell me how they used every bit of an animal. She used to go Seal hunting and talked about using everything. I was shocked to hear that but it made sense of not wasting. Thank your husband for his service. My ex was in Vietnam then the Gulf War. Boy did I do a lot of growing up during the Gulf War while he was away. I loved the story about the ducks and them being his little soldiers and helping him heal.

[@sprinklewithsoil]

How wonderful to hear that perspective from your sister-in-law! Thank you for listening in to the episode.

[@kibibioyo906]

I really appreciate these conversations. I am not quite on my journey of homesteading but I'm taking my first steps. Thank you, Carolyn.

[@Mel-vu9ss]

Oh my goodness I’m listening to this as I’m moving things around in my pantry (husband making me a shelf for my new freeze drier 😍, I’m making room for it) but listening to where she asks her mom to tell them what happened in Saigon. Her saying that brings tears. No one ever thought things that have happened or are happening could ever happen here. I know I didn’t. I’m looking for ward to hearing this podcast as I work. It’s all I do now. lol. Listen to podcasts as I work in my pantry or gardens. Glad to have this resource.

[@TheGalanthus]

Thank you so much for this! I am half Vietnamese and my mom escaped Vietnam after the war. I love Vietnamese food but my mom cooked mostly American food for my dad's palate. I am so excited to now have access to a from scratch Vietnamese recipe book. Thank you!

[@crystaldawson7855]

What a great conversation! I love the conversation about the spices and the spark of conversation on MSG. We are slowly cleaning up our pantry as well!

[@debbiesue8608]

Thanks for bringing her to your channel!

[@LittleKi1]

Superb interview. Everyone has a $300 chicken story, often related to getting sucked into buying something for gardening.

[@christinefairchild1248]

Ì enjoyed this talk so much! Two great personalities. Just so nice the give and take you gave each other when sharing your stories 🤗

[@JoySkydancer]

Bought her book two weeks ago and made her chicken pho - it is sublime!!

[@sprinklewithsoil]

I'm so happy to hear that!

[@debraschwicht9741]

SUCH a delightful chat! I’ve ordered the book as I listened and am excited to get it!!

[@dhansonranch]

Good interview! Healing power of plants and animals in life and in death - definitely a grand design! Well done Ladies.

[@sprinklewithsoil]

Thank you for tuning in!

[@catiepower3550]

Illinois here. The garden kept my family ok during covid. I insisted we expand the spring after the shut down and I’m glad I did. The security it offered and still offers is something I just can’t do without anymore. Protein and dairy was all I needed to shop for and luckily we had farmers markets that still functioned to help me. I added more beds last year along with fruit trees and grapes to fill some gaps. This year we are adding some more fruit trees as well as grains. Slowly getting to where I don’t need the grocery store. Journaling helped me make sure I adjusted over time what I grew to make sure I was able to extend the harvests over the winter. Changing the ordinance regarding chickens in my city is a priority for me this year. $6 a dozen use to be for the “free range brown” eggs but now it’s for the medium white eggs. It’s too much. I’m lucky to have my grandmother here still to guide me. Canning, preserving, ideas and her stories from the depression have really been an eye opener. My entire family is more healthy now that we eat primarily from the garden. Bread making started this winter for us. Pressure canning. Less store, more farm to table. I don’t want to have that worry like I did at the start of covid. That was a fear our country processed us out of with the food industry processed options so when it came back so suddenly it really shook communities. Garden clubs for schools are incredibly popular here. Community gardens and stocking food pantries with extras from our harvests is now a thing in my city finally. Covid re taught us what the depression era learned. Hopefully the lesson sticks longer this time.

[@sprinklewithsoil]

This is wonderful to hear that you are on this journey and learning here!

[@sararussell6182]

Can you keep quail? Small space, quiet, eggs and meat, short turn around.

[@shellbell70x7]

Great video I just bought her book last night and this AM I found this video perfect timing.

[@HomesteadingFamily]

Wonderful!

[@libertyandjustus8258]

This was by far one of the best collaboration videos or any video I've ever seen! The information and inspiration was beyond fabulous! I'm going to get atleast 3 of those cookbooks. One for me, one for my mom and one for my daughter in law. Speaking of my daughter in law, I had NO idea, that as she had my first grandchild last week ,that she should be drinking bone broth!!!! I am going to get some good,organic bone broth tomorrow and bring it to her. ❤thank you both so much for this wonderful chat!

[@sprinklewithsoil]

Thank you so much for listening in to this episode and for finding value in it! Your daughter-in-law is lucky to have you by her side!

[@zannaB60]

Caroline, try making bone broth in the Instant Pot. It takes only 2 hours. Tried it once and I'm hooked! So yummy! My next experiment will be homemade Cream of Mushroom soup.

[@benteross2677]

I am a Danish born Australian who grew up with "traditional" cooking from my parents Danish upbringing . I can still remember how mortified my girlfriend was the day she casually lifted the lid on one of mums pots on the stove and found a simmering beef tongue. I am so grateful for having had such a wonderful exposure to healthy, wholesome foods from the start. I continue to cook and eat traditional, from scratch meals to this day, though multiculturalism has expanded my range of recipes.

[@sprinklewithsoil]

That is so wonderful that you also grew up with "traditional" cooking!

[@adelheidsnel5171]

Great episode!!! I’m half asian half european living in the Netherlands and so used to making stock or broth from scratch, incorporating this for healing benefits too, remembering back in the day that was really frowned upon. Not so much now fortunately.

[@Cormac2023]

Great information. I'm the son of West Virginians, but I was raised in California. I got my first taste of Vietnamese food from a guy whose father was in the war and met his Vietnamese mother and brought her with him to the States. The second time I had Vietnamese food was at one of the Vietnamese restaurants in our city. That was in 1978. I had a chest cold and my friend told me to go get some pho ga from the restaurant, that it would work magic on me. 😄 Well, he wasn't far from the truth. I became a Pho lover then, and still am. Aside from that, it really is pathetic that our government has been lying to us all these decades. The FDA is the enemy, and my journey is a bit more difficult just getting off the ground, but I am learning everything I can meanwhile.

[@sprinklewithsoil]

Wow, I'm so glad to hear you are a Pho lover! It is simple to make and I hope you are making it at home so you can enjoy the broth! Yes, we have been lied to, and I'm glad you're here to learn how to take back control of your health and food.

[@wenicudjoe7324]

Thank you for sharing your story with your journey and life.❤

[@sprinklewithsoil]

Thank you!

[@tnt2abb]

Thank you for this chat! We love Asian food and cooking traditionally.

[@sprinklewithsoil]

Thank you!

[@dianevictorianshabbyshop3876]

Wow, Never heard or thought about the spices, wow, TY

[@sprinklewithsoil]

It's eye-opening the more I continue on this journey. We have to take care of ourselves, and I'm glad you're here to learn!

[@carolynparker7007]

So informative. Thank You

[@sprinklewithsoil]

Thank you!

[@KR8Z]

Thanks for sharing. My husband is hispanic so all parts are eaten. Roast a whole cow head to make barbacoa. The family eats liver,kidney, oxtail soup mexican flare. Beef, chicken, pork,goat,fish.My son 26 yr introduced us to pho its a favorite. ❤from eastern Colorado

[@mlee7037]

This was so interesting! Thank you ladies.

[@sprinklewithsoil]

Thank you!

[@donnaarnold6309]

Awesome

[@trudyschaaf9917]

Ordered the book even before I finished the podcast! So enjoyed all of the stories and so excited to make the sauces MSG free!

[@sprinklewithsoil]

Thank you!

[@Dixie_N0rmis]

Cooking is a big part of my love language. The best parts of my day are when im cooking my children a meal from scratch

[@sprinklewithsoil]

Agreed! :)

[@casandraweightman9479]

Love that you’re a fellow Idahoan 🫶

[@beverlybair8771]

I stopped the video to order the book, comes tomorrow! I grew up learning to pluck and clean chickens. Yep, I would have a hard time managing seeing head and feet swimming around.😂 We usually buried those to enrich the soil.

[@mariaallevato6121]

My teenage daughter loves boba milk tea, but I hate buying it for her because of the price and the amount of sugar in it. I'm looking forward to making it ourselves! And since no one got me the cookbook for Christmas, I'm buying it for myself. :)

[@sprinklewithsoil]

Our children love boba milk tea, and hated buying it in stores because of the fructose, milk quality, sugar, etc. We make it ourselves and use our own real milk and raw honey with simple ingredients! I'm excited to see you will be making memories with your daughter!

[@louiseswart1315]

When I made fermented tomato paste, I also fermented the juice that was filtered out. This has a wonderful umame.

[@debwoodward]

Good morning from Missouri. Thank you. 🥰

[@sprinklewithsoil]

Thank you!

[@butterscotchgrove6151]

In the Arctic, experiencing the "Arctic freeze" - in the middle of a < -30 degree F coldsnap...talk about hunkering down!

[@duckfarmer8630]

We aren't in the south- Western Washington. My kids were out playing for a bit yesterday and today. 40-50* 😊

[@sprinklewithsoil]

That sounds glorious! :)

[@khome707]

2 videos in the same day, yay!! You look so beautiful today! What do you use on your hair and face?

[@grandmabear9069]

We have been raising and processing our own chickens for +15 years and have never heard of using the feet let alone the heads!! PLEASE do a video teaching the method of cleaning these and cooking them. Pretty Please :)

[@sprinklewithsoil]

Absolutely! Yes, save your feet and heads for broth!

[@Waltzonthemoon]

Husband & i were raised country, didn’t call homesteading. Me more so in central Texas, 5 acre garden , raised 500 pigs for market, and 50 so head of cattle. Couldn’t wait to get away. After our marrage we purchased 50 acres raw land. Have cattle, chickens, raised over 100 goats to clean up pasture. Retired now with 60’ high tunnel and 1 acre garden, fruit trees, built our house,barns etc. wish i paid more to self sufficient before retirement

[@kathleenredick275]

Ohmygoodness! I love beef tongue!

[@Dixie_N0rmis]

Ms. Eng, could you thank your husband for me? i appreciate his service to this country very much. I also very much appreciate yout message. Thank you as well

[@sprinklewithsoil]

Thank you so much!

[@arlow2152]

Trying to save my beef after a freezer failed. Fixing to can beef stew for our pantry. Wanted to ask, can I use cooked rice in some, instead of potatoes? Will this alter the canning time or is this acceptable?

[@FineFeatheredHomestead]

Rice is one of a number of items that are not safe to can.

[@arlow2152]

@@FineFeatheredHomestead thank you for letting me know!

[@wenicudjoe7324]

I made mango kimchi ❤

[@sprinklewithsoil]

Yum, that sounds delicious!

[@debrapaquette6266]

So what kind of salt do you buy?

[@sprinklewithsoil]

We use Redmond's or Celtic sea salt!

[@bhavens9149]

msg gives me serious migraines, I do my best to avoid as well, but the fond on the bottom of your frying pan gives the umami, without chemical grossness as well.

[@journeyoflovelight]

Thank you for this info. Im excited to look at your info. Im allergic to the standard bottled Siracha Sause I have seizures if I eat it. Its the preservative. Im allergic to Sulfa Antibiotics'. Im really trying to learn to make a homemade Kung Pow sauce. I have a new place to research. Thank you!!

[@sprinklewithsoil]

Wonderful, I'm excited to hear that you're going to be trying to make sauces from scratch!

[@KatySimpsonLive]

That’s horrendous to hear about what is done to spices. I had no idea.

[@sharonlesley901]

If I opened a chicken and it had a head in it I would think of the godfather. Just don't think I could do that, I 'm very weak stomached.