Katie and Jen talk about the time Katie got cancelled over a mango video; how to share excitement over "discovery" of new foods sensitively; and are later joined by pastry chef, author, and mango-superfan Ravneet Gill.
A few years ago, Katie got cancelled over a video on mango con chile. Why? Katie and Jen talk about the cultural appropriation in food; how to share excitement over "discovery" of new foods sensitively; and the importance of better, more diverse representation in media.
They're later joined by pastry chef and The Pastry Chef's Guide author Ravneet Gill, who shares a wealth of mango inspo—including a hot tip for stellar mangoes year-round.
P.S. Here's the NSFW mango TikTok mango hack Jen mentions.
P.P.S. And, Ravneet's Mango Mousse recipe from her book, The Pastry Chef's Guide to make this weekend.
Special thanks to our listeners for your questions and Brian Quinn (@bqfunk) for our theme music.
Got a Q for us? Record a voice memo and send it here for a chance to be featured!
Jen Phanomrat: Hey, I'm Jen.
Katie: Quinn: And I'm Katie.
Jen: This is Either Side Eaters.
Katie: We are friends who talk food, whether it's across the table or across the Atlantic Ocean.
Jen: And we'll chat about questions like, why does mango flesh feel hairy? They obviously don't care about beauty standards.
Katie: (laughing) Coming up in this episode, we'll talk about mangoes with chili.
Jen: We'll also chat with the fabulous British pastry chef, Ravneet Gill, who is not afraid to get elbows deep in some good mango lovin'.
Katie: Mmhmm.
Jen: So Katie, I recently received this amazing delicious package from Tuk Tuk Box. It's uh, some friends of ours. It's a southeast Asian snack company. So all of my southeast Asian favorites come in this beautiful package.
Katie: Uhhh. How cool.
Jen: And what I love about it is the amount of mango treats in there, from like, mango drinks, mango candies, mango cookies, and pastries, all that good stuff.
Katie: Yes.
Jen: And uh, so Leo and I both equally love and are obsessed with mango anything. And I did him wrong by finishing all of the mango treats...
Katie: Jen!
Jen: And I have to say, he doesn't know it, but if he's listening to this now, babe, your loss. (laughing) Uh, but speaking of mango, let's hear a question from one of you.
Call-in: Hi, this is Vera. What's your go-to method of opening and eating mango? Do you slice it off both sides to cut a grid? Or do you slide it off the peels?
Katie: Hi there. Thanks so much for calling in and for your question. I love this question. I mean, the first thing that I think about is this mango hack that I learned, and that I then did a video on very, very early in my YouTube channel, and actually, it's like, the video that kind of propelled my YouTube career, because The Today Show had me on to show this mango hack. Okay, right, so what is the mango hack? Basically, you prop the mango up vertically facing, and then cut along where you think the seed would be in the middle, right? Cut along there. So you have the two thick sides. Then take a glass, just like a drinking glass. It should be a pretty thin drinking glass though. The glass shouldn't be super, super thick, but you take the glass and then you take this, the mango half in the other hand, and you slide it against this drinking glass, and it takes the flesh out. Bada bing, bada boom.
Jen: Clean and easy. I remember seeing that years ago and thinking, Katie, you're a genius, because it holds all of that syrupy goodness inside of the glass.
Katie: Exactly. You don't lose any of the juice either, which is, which is key. I will say that it does not offer a way to get that that delicious flesh that's on the other sides of the seed, right? The, the shorter bits. So if you just do that and throw the rest away, that's no good, because there's still some mango flesh that needs to be eaten. So, um, it's a, it's a halfway, it's a halfway win. Um, Jen, what's your go-to way?
Jen: Um, my go-to way has changed. So recently I saw a TikTok of this dude cutting--so you'll take the mango, versus cutting it vertically along either side of the pit. You lay it horizontally and you cut across the equator of the mango.
Katie: Like right in the center.
Jen: Right in the center, all the way around. And then you put the knife down. You don't need the knife anymore. This is a messy process. Disclaimer.
Katie: Ok, ok.
Jen: But you take the mango in your hands, and you twist the left side and the right side in opposite directions. And it kind of loosens the meat, the flesh around the pit. Um, and then you pull it apart, and so one end will have the pit still in it. And the other end is kind of with that divot, and then you can just use a spoon and scoop it out and then just keep sucking on--you know, you could--(laughing) it's uh--
Katie: Keep suckin'! (laughing)
Jen: Uh, it is quite entertaining to watch. And when you watch him do this, you kind of feel things, because the way he's going at it, you're like, "Oh, he's just trying to show you a practical way to eat it." But it makes you feel things and I love it.
Katie: I need to see this TikTok. That sounds, that sounds excellent.
Jen: Sending it to you.
(musical interlude)
Jen: So, Katie, I know there's something, a video you've been wanting to talk about, uh, for the last couple of years. It's a video posted a while ago documenting your first encounter with mango con chili, chili mango, and it caused a very strong response. So, uh, if you don't mind, I'd like you to backtrack and take us through what happened there.
Katie: Uh, so yeah, let's rewind. It was a video, um, in which I showed, talked about eating mangoes with chamoy, which is a typical Mexican hot sauce. Um, it was a combination that I got from a vendor at a trip to Coney Island, and I had never had this combination before in my life. I'm from Ohio. This--I was like, "Whoa, hot sauce and mangoes," that was so good it blew my mind. Uh, and it was so delicious, and I was like, I want to share this, I want to share this thing that I just discovered, quote unquote discovered--I'm using finger quotes. Um, anyone who knows me and my brand knows that my slogan is "keep it quirky." You know, I think of quirky as a good thing. This can be, and was, misconstrued, and I really offended a community of people, largely the Latin diaspora, people who live in Mexico, and Mexican Americans. Um, and got a lot of hate. Was cancel culture even a thing then, or...?
Jen: I mean, yes and no, we--the term itself wasn't as generally used as it is now, so--but yeah, it was, it was sprinkled.
Katie: Okay, it was sprinkled. Well, I was definitely, um--I tread so lightly when talking about this, because I'm not like, "Oh, I was the victim," because no, I mean, I offended people, and for that, I--I feel, I felt bad about it, I feel bad about it. But I did learn from it, um, and--and that's the real--I think that's the real story.
Jen: So what did you learn about how the reaction from people, why they were so upset?
Katie: Um, well, I think that this could be wrapped up fairly well by the hashtag that was used in a lot of the comments, which was #columbusing. So, um, they felt that I was taking a dish from their culture and stealing it, appropriating it, and calling it mine, and being like, "There's this thing, and like, it's my, it's mine."
Jen: That you discovered.
Katie: That I discovered. I made the rounds on um, these kind of discussion boards or comment boards among these, these groups of people who feel very victimized by the majority white culture that has oppressed them, has and does and is oppressing them. And they--it was such a reminder that if I don't do my due diligence to make them known, like if I don't do my research and put that research up front, my intentions actually don't matter. Because what matters is the way my work makes people feel.
Jen: Right. The upsetting thing that bothers me sometimes is when I hear a white person say, "Oh, this is very ethnic," or "This is, you know, I've discovered this ethnic spot." And so the combination of those kind of words, um, to someone who's not white or is representative of that culture's cuisine or whatever it is, can be hurtful, because it's like, "Oh, is that a shorthand?" Right? The words like, discovering, or uh, ethnic, or authenticity. Are those shorthands that don't allow a person to then further investigate, to further understand, that thing that they're labeling exotic or different, or in the case of your video, quirky, right? Because you--although like you're saying, although your intentions are there, like you're excited, you want to embrace this, and once you've learned it, you want to share it. It still um, kind of glazes over. Yeah.
Katie: It's very surface level. And an example of that is that in that video I called it "mangoes and hot sauce," and I didn't even specify chamoy, which is what is used. But I was just like, "Ooh, spicy red condiment! Hot sauce!" So, you know. Yeah. I, yeah.
Jen: (laughing) Have you had, uh, mango with chamoy since?
Katie: No, (laughing) I think I have a little PTSD from it. No, but I--I'm kidding.
Jen: (laughing) But you, you have learned about it, and you've--you've also learned that like, fruits and savory things, like chili salt, right?
Katie: Uhhhhh.
Jen: Those things often go together. Um, but you know, going back to cancel culture.
Katie: Yes.
Jen: So, so I have an issue with cancel culture, in that it perpetuates this idea that the best and basically only solution for change can come only from judging someone, or shaming them into becoming aware of their behaviors, right? Their damaging or hurtful behaviors. And yeah, that can spark change, right? Sometimes. But how real is that change? Instead of you going away and saying, "I'm not going to do food videos anymore," you continued, but you continue to do so in a way that--you did your due diligence, you continue to, even the videos you do up until now. I constantly see you doing your absolute best. You really try to go over and above to make sure that you reach out to people of these communities of a dish that you've just learned about, or want to share, or you're excited about. Um, and so you, you greatly represent--um, or allow representation to show in your videos, and I noticed you don't use the word "discovered"--(laughing)
Katie: (laughing) Nope.
Jen: --anymore, and I think that's a great thing. Um, it's a beautiful thing. This main topic will be a little longer, but I think necessary. (laughing)
Katie: Yeah, sorry. We gotta work--(laughing) we gotta work some stuff out here, guys.
Jen: This is therapy now. (laughing) I do notice that when Filipinos notice, a lot of Filipinos notice, uh, one of their dishes or something that's related to something that's in the Philippines, they get really excited and comment about it. My mother is one of them. She's just like, "Oooh!" My mom loves--she types all caps, like, "This is great. I had this in the Philippines." (laughing)
Katie: Aww, that's so great.
Jen: And, uh, it's because, and I think it's because for so long Filipino representation has been lacking, right? And it's only recently it's starting to, to surface a bit. Um, as people get more curious about Filipino cuisine, and so whenever someone who's not from, uh, the Filipino descent, they get super excited, even in my videos. Whenever I share a Filipino dish or say anything in Tagalog, there's just like a huge surge of comments. It's like, "Yeaaaaah, let's do it, go share it." So I get it. (laughing) Spending time learning history, right? In our case, food history, can really help us become more familiar with cultures that we don't even know a lot about, right? And on that note, let's talk about mango con chili. (laughing)
Katie: Yes. Yes.
Jen: So this kind of--let's start kind of with the migration of mango, right? So mango's origin dates back to about 5 to 4000 years ago in South Asia, Southeast Asia, and about 200 years ago, that's when it made its trip across the globe. Um, so the seedlings from the Manila mango, Manila in the Philippines, was brought over to Acapulco via the galleon trade. Alright, and that connected Asia, America, and Europe on a single commercial route for the first time ever. And that's when you get the crossover goods from, um, China into the Philippines over to um, Europe and Mexico and vice versa. So that's how Asia got chili peppers, right? And, and Central and South America got mangoes. Okay, so that's why it's super common in these countries that grow now grow both mangoes and chilies to pair those flavors together. So flash forward to today. You have fruit vendors, fruteros. Okay, that's one that you approached in the video.
Katie: Yeah!
Jen: Um, and they're usually equipped with savory, sour, salty seasoning. So condiments, sal, chili, limon, salt, chili, lemon. Um, lime, sorry. So depending on the vendor or the region, um, the chili on the mango can come in different forms, either it's powdered, flaked, uh, in a sauce, right? And so the one you--if I remember correctly, the one you tried was on a stick cut with petals.
Katie: Yeah, it looked like a flower.
Jen: Beautiful mango flower. Uh, so another really popular snack with that combination is called chamoyada or mangonada. I don't know if you've ever had that. It's like, uh, I call it a snacky drink, cause there's so many different elements in it. So it usually--it typically combines like a mango sorbet with fresh mango chunks and swirls of chamoy, that sauce. And chamoy is typically made up of pickled fruits, like prunes or apricots, also from Asia. Some sugar, salt, lime, chili. It's so--again, like Mexican tamarind candies, like mouth-puckering. And then through all of that there's a straw that's wrapped with this tamarind and--also from China--this tamarind paste candy. So imagine, like, that Mexican candy, but just like elongated, flattened, and wrapped around a straw. Um, it's, it's so fun to chew on it, and then slurp. Delicious. And then it's garnished with something called tajín. I don't know if you've heard of tajín before?
Katie: I've heard of it. I don't think I've had it. It's like the flakes, right? It's kind of like the powder?
Jen: Yeah, it's a, it's a powdered seasoning. It combines different types of dried chilies, dehydrated lime, so that's where that sour comes in.
Katie: Ooooh.
Jen: Um, and salt.
Katie: Oh yeah. (gasping)
Jen: And it is one of my pantry staples. I have a bottle that's like the size of my arm.
Katie: Oh, that sounds like an addicting combination. That's the kind of thing that's like, you just put that on like, popcorn and you just can't stop eating it.
Jen: Yes. I put it on popcorn, on corn...we'll get into the different ways to use it.
Katie: Oh. Yeah. Ok. (gasping)
Jen: But it's--popcorn is delicious.
Katie: Oh my gosh.
Jen: Um, and it makes sense that tajín and, and fruit, like, chili, fruit, salt, all these flavors kind of makes sense together, because you think about it, uh, acidity, saltiness, spiciness. That enhances sweetness, right? It doesn't overpower. It just kind of balances everything out, and it's such a fun, right? In your mouth.
Katie: (laughing) Yes.
Jen: That's what she said. (laughing)
Katie: (laughing) Oh my god.
Jen: (laughing) And...uh, and so, they're--going back to the other countries that have this combination, so in Southeast Asia, it's typical to have like sour, green, almost like, unripened, and also ripened mango, with a salty chili paste. And sometimes it has like, fermented things like shrimp or fish paste in it. Like I, I grew up eating it. That's how I grew up eating mango. My first introduction to mango was with, uh, bagoong, which is a Filipino, um, sautéed fish, uh, shrimp paste. Spicy, salty. Uh, and in India they have mango chutney, right? So that's like, it's pickly, it's salty, it's sour, it's spicy. Um, and I just, I just love the--like seeing fruit. I love fruit when it's not just in a dessert as like a little snack, but in combination.
(midroll)
Jen: Today's guest is Ravneet, or Rav, Gill, the author of The Pastry Chef's Guide, co-host of Junior Bakeoff, founder of Counter Talk, and baking columnist in The Guardian and The Telegraph. She was also recently featured on The New York Times for having the best chocolate chip cookie recipe. Alright, so we want to start this off with some quick fire questions. Are you ready?
Ravneet: I think so. I'm quite nervous.
Jen: (laughing) Okay.
Katie: You should be. No, I'm just kidding.
Jen: Uh, so you can only choose one of these: pie or cake.
Ravneet: Cake!
Katie: Chocolate or caramel.
Ravneet: Chocolate.
Jen: And last one. Now this can apply either to baking or your life in general, take it however you want. Low and slow or hot and fast.
Ravneet: Hot and fast.
Jen & Katie: Heyyyyy! (laughing)
Jen: I like it.
Katie: So Rav, we're so excited to have you on for this episode. And you know, one of the first things I think about when I think about you, is all of the knowledge that you have dropped on me. Uh, not only with everything you do and put out into the world, but also with your incredible book, The Pastry Chef's Guide. And I remember in the introduction, you--you had a little anecdote about mangoes, and when you went to work at St. John's, which, for anyone who doesn't know, is one of the most famous and well respected restaurants in all of London. Can you, can you tell us about that mango St. John's moment?
Ravneet: I think it was my naivety of not really understanding St. John as a place, because if you know it, it's like British cuisine, everything is seasonal, it's nose to tail, there's no faff. And I went in sort of like, "Oh, I want to make fine patisserie." And I remember saying, "Well, why can't we do a mango this?" And someone turned around and said, "Well, we're--it's a British restaurant, we can't use mangoes." Whereas I'd grown up thinking, mangoes were--like, around all the time, because we always have tins of mango pop in the cupboard, we'd always have mango, you know, whenever we can. I know in summer my mom would buy boxes. But I just didn't really think of it as a difficult thing to get hold of. And the restaurant I'd been working out before was a lot of Filipino chefs, and we'd have mangoes--the best mangoes.
Katie: Well, and so what was their, what was their reasoning for telling you, like, "No mangoes"?
Ravneet: Because it was not British, so we can't have them. And then I used to say, "Well, chocolate's not necessarily British."
Katie: Oh, good one. (laughing)
Jen: Clapback! (laughing) I like that. Clapback.
Ravneet: These pistachios are not British, but no, um, they were like, "It's not, it's not seasonal, it's not seasonal, we can't do it."
Jen: Because it's like, not British and not traditionally French, yeah? Like those aren't the traditional flavors to pull together.
Ravneet: Yeah.
Jen: So when did you start incorporating mangoes?
Ravneet: I mean, I always have, I think, just loved using mangoes in everything. And I actually really funilly enough--I've been write, I'm writing another book at the moment--
Katie: Yeah!
Ravneet: And one of the anecdotes I talk about, it's the fact that during the writing of this book, everything I say to my mom, "Like, oh, how can I change this? How can I do this?" Her first suggestion is always mango, and I kept saying, "Mom, you can't keep telling me to make everything mango flavored, because then the book is just going to be 100 was to use a mango." So my family are mango obsessed.
Jen: (laughing) I relate to that. My family is the same way. So my dad's Thai, my mom's Filipino. So it's mango central, and the moment you said "boxes of mango," I know what that's like. Bringing--we don't just buy one, not two. We buy them by the boxload. (laughing)
Ravneet: Yeah. With their, like, weird confetti in there.
Jen: (laughing) Yes, exactly. It's like a gift. My mom would package those as gifts for people, and people are like, "Why are you giving me fruit?" I'm like, "It's fruit. It's the best gift. Take it." (laughing) I want to talk about your mango soufflé. I've been drooling over that. I think I've watched you make it like ten times, because I've never made a soufflé, ever.
Ravneet: You should.
Jen: I'm not much of a baker. Yeah, you made it look so easy, and the fact that you used mango, that was it for me. I said, that's it. This is the one I'm going to try. So wish me luck on that. How did you come up with that recipe? Is that because your mom was in your ear, saying "Make mango soufflé?"
Ravneet: (laughing) It was because I had a tin of mango pulp in the fridge open. So I used it, and then I also had fresh mangoes, because it was mango season. So I tried it with both, and I found that the consistency, by the way, that you get with mango pulp is incredible, and the flavor, I think people don't talk about it enough. Um, I think some people turn their nose up to mango pulp in a tin, but it's fantastic. And actually, the results with both were so good that I was like, I gotta get this recipe out there. And who doesn't like a fruit-based soufflé? Because often if you have a soufflé that's custard-based, it can taste quite like, heavy on the egg side, and a lot of people don't like that. I don't like that. So going for a fruit base, especially with mango, it's so much nicer.
Jen: That makes a lot of sense. And so when it comes to baking things like soufflé, like, I saw that you turned it into a purée. Is that something you suggest whenever adding mango to a desert? Like, for me, I think, "Oh, I'm just going to blitz it up, pop it in." But is there like a proper way? Is it--what do you, what do you think about that?
Ravneet: I think it really depends on the type of mango, because sometimes you can get mangoes that are really fibrous inside. So if I--if my mango was like, almost like hairy, I say like, hairy, do you know what I mean? (laughing)
Jen: Yeahhh.
Katie: I know exactly what you mean.
Ravneet: Then I would always blend it down and then pass it through a sieve. But if it's not, and it's a lot smoother, then yeah, I always purée my mango pulp, if it's being incorporated into something, or if it's like going through tapioca, which I love making mango.
Jen: Mmmm.
Ravneet: Then I slice it up and I fold it through the end.
Jen: Oooh, yeah, yeah, yeah. And is there a particular type, or your favorite type, of mingo that you prefer to use? Or does it just matter what's in season?
Ravneet: Yeah, I think it depends on what's in season. I love the little tiny kesar ones that you get, that you squeeze and then you suck all the juice out of them. I love those.
Jen: Ooooh.
Ravneet: But I'm also a massive fan of Filipino mangoes, because I used to get spoilt in the restaurant I used to work in. We'd get them in every day, and I'd just know how good they were. So they're hard to get hold of and I love them.
Jen: They're so delicious. Katie, have you had them?
Katie: No, I haven't. How can I--how can I get my hands on these?
Jen: (laughing) A trip to the Philippines.
Katie: Yeah, I mean, for real. (laughing)
Jen: And your family is super into mangoes. And just--side note here, as much as I love your creations and watching you make them, your granny just steals my heart every time. (laughing) Katie and I were just like, professing our love for her.
Katie: (laughing) Yeah, we were, before, before you joined, we were like, "Oh my God, did you see Rav's grandma today?"
Jen: So thank you for sharing her constantly, because she is a gift to the world.
Ravneet: I'm so glad. And it's really funny that you say that, because I grew up feeling so shy and embarrassed of that side of my life, because it's like, you just kind of want to hide it, you know, when you're growing up and you think it's different and it's embarrassing. And then almost in the last couple of years, I just started sharing her, sort of like freely, as a joke. And then it turned into all these random people now are coming up to me, saying, "How's your grandma?" And in a way, it just feels like--it just feels amazing to think that I used to feel so embarrassed. And now random people love her and embrace her. It's incredible.
Jen: And is she a big mango pusher like your mom?
Ravneet: She loves a mango, and I've got so many images in my mind of her standing over the sink with the seed, just like, going for it. (laughing)
Jen: (laughing) That needs to be an upcoming clip.
Ravneet: You can't throw a bit of the skin away that's got mango on it, because she will get that, and then like, you know.
Jen: Oh, I'm the same, I'm the same. I will go at it until my arms are covered in juice
Ravneet: All the way down to the elbows. Yeah.
Jen: Exactly. Don't waste a bit. Is there like a particular way you and your family like to cut open a mango? I know like, each person has their own favorite way to go. Or do you guys just just go for it?
Ravneet: So if it's the little squeezy ones, then we sit there and squeeze them, and then get all the pulp out and then eat it from--by cutting it. But I always--because as a chef, I've had to learn how to cut them in the most cost-effective way, so I always would put the mango sort of up facing, knowing that the stone was in the middle, and I'd cut the big halves off around the stone, and then go on the other sides, and then I would take the stones for myself on my break. And then I would sort of like, cut lines through the mango to push it out.
Jen: Yep.
Katie: And like, how many mangoes did you go through, in like a given, uh, shift at the restaurant?
Ravneet: Well at this restaurant, it was, it was so upscale that we would like--mangoes were in abundance. There was never an issue with cost or anything, and we'd always decorate the fruit, the extravagant plates. They were filled with ice. Some people might know which restaurant I'm talking about. And it would always be garnished with loads of fruit. So we'd go through--I'd say like 50 a day, which is quite a lot of mango.
Katie: Yeah, that's a lot of--that's a lot of stones to snack on.
Jen: That's your whole lunch for the week.
Katie: For real. (laughing)
Jen: And aside from baking and desserts and just eating them straight up, are there any other flavor combinations that you would have with mango? Like, for me growing up, I had--from my dad's Thai background, we did a lot of chili paste Filipino, we did a lot of fermented shrimp paste with the--with the unripe mangoes, right? The green ones. And then the ripe ones, we always had with some sort of coconut. So every time I think of mango, I think of coconut. Do you ever have that association?
Ravneet: I love mango and coconut. I mean in my house, my mom and my grandma will sometimes do red chili over the mango with a bit of lime and eat it like that. But I'm a purist, I do really just love straight up mango. But we always go mango and passion fruit a lot in the house. Um, and we, we, we turn it into a drink, you know, mango lassi, which a lot of us have--
Jen: Mmhmm.
Katie: Oh yeah.
Ravneet: Blended with milk and ice, bit of ice cream. A bit naughty.
Katie: (laughing) The cheeky dollop of ice cream in there.
Jen: (laughing) And do you, do you often find yourselves, yourself thinking about how you can use--like you're saying, when you're making the soufflé versus a custard base soufflé or a fruit base, do you tend to lean towards trying to figure out how to incorporate more of those fruits, or do you like more traditional French flavors?
Ravneet: Well, I think I definitely learned a lot from my time at St. John, which was all about seasonality and appreciating what you've got to hand. And I think that makes a massive difference with being in touch with what you have. So I do try and keep it really seasonal, and then use that to reflect. So at the moment I'm using loads of forced rhubarb, because it's, it's in from Yorkshire, and you've got to utilize that. But then when summer hits and it's mango time, I'm gonna be all over it. However, the mango tin is always in my cupboard just in case I need it.
Katie: (laughing) Back up mango tin.
Ravneet: Yeah.
Jen: I've actually never had a mango--tinned mango before, I just realized.
Katie: I definitely never have either. Yeah
Ravneet: I feel like I could run down and get one now. But they're--so here in the supermarkets, especially where I live, we always have like, the international section. And it's a 750g tin, and it's a pound, and it's--
Katie: Uhhh!
Ravneet: Yeah, it's called Layla mango pulp. It's kesar mango pulp, and it's so good. It's a pound. Sometimes it's £1.50, but you know, and you get all of this mango pulp in there, and it's incredible.
Katie: This is like a public service announcement right now. (laughing)
Ravneet: You can get them in Tesco and Sainsbury's, and in like, the Indian shops.
Katie: I can't believe it! I never knew about this when I was in London. Oh my gosh.
Jen: Huh. I can't believe I've never seen this.
Ravneet: It's a game changer.
Jen: Y'all are onto something. (laughing) And so what do you--is there anything you're working on now with your book, with--what's happening in your world?
Ravneet: With me? So much. So I've, I've written another book, and it's actually due in in two weeks, so that's like, it's crunch time right now.
Katie: (laughing) Yeah!
Jen: What is it about?
Ravneet: It's more full recipes. So--and it's about my, lots of storytelling around my love of sugar and sort of my life in sugar. It's sugar focused.
Katie: Sounds like a...sounds like a sweet life.
Ravneet: Yeah, and it's, um, it's called Sugar, I Love You, actually.
Jen: (gasping)
Ravneet: It's like my, yeah--my way of appreciation to all things sweet.
Katie: I can't wait, I can't wait to get my hands on that.
Jen: If you want to check out more about Rav and all of her delicious creations, you can visit her on Instagram at @ravneeteats and check out her book, The Pastry Chef's Guide.
(musical interlude)
Katie: Jen, thank you for dropping that spicy mango knowledge, and also for opening up this conversation on navigating the food space with an open mind, right? A discerning but nonjudgmental appetite if you will. Um, and an open heart. So thank you.
Jen: Yeah, I got yo back. Remember: it takes two to mango.
Katie: If you all like this show, don't forget to subscribe and leave us a rating and review. You can also drop us a question using the link in the show notes, and in the meantime, you can see what we're up to by following us on Instagram at @jeneatslife and at @qkatie. Special thanks to the musician who wrote and performed our theme song, Brian Quinn. Hey, that's my brother. You can also follow him on Instagram at @bqfunk. Bye!
Jen: Bye!