Turkish cuisine

And I'm Tarik Moody from Radio Milwaukee.

On this week's This Bites, we're going to talk about a forthcoming Turkish restaurant coming to the north side of Milwaukee.

And we got news about a spot that replacing Balzac that recently opened.

And I'll give you a little hint.

And so they also plan to follow up grocery as well, Istanbul Market.

I assume there's no...

Is there other Turkish markets in Milwaukee? No.

I've

You know what I mean? Yeah.

Maybe you could give me like a Turkish, Turkish dish.

Could do that.

Yeah.

Yeah, yeah.

I want to talk about you cooking Chinese food early on because when you started the show and you're like in this part of the edit, right? But like in the very beginning and also when we first talked to you, you're like, oh, I did all of my cooking in London and it was all like Turkish food.

And we thought we were going to see that from you, which we did not.

Very happy about that.

She was like, And I'm like, right? You know, and so I think there's, you know, there's a way that all kind of connects.

That's like, it's like, if you know, you know, kind of thing.

And so I think when going into it, it's like having learned a bunch of cooking skills and then just being like, okay, how does it apply to this? Because either way, like whether you're cooking Chinese chicken or Turkish chicken or like Italian chicken, like chicken still acts as chicken, right? Like I don't see chicken color, right? Like, you

know,

A home of fridge.

And when did you become a professional chef? Since I traveled to Turkey, and I work with the many restaurant there, Italian, French, Arabic, Mediterranean, Turkish.

I work with all different cuisine.

I bring that to my plate.

Because they're so similar

to Greek and Turkish.

Yeah.

So it's souvlard, which is basically charcoal, almost charcoal.

Yeah.

It's so good, man.

Number seven, Narsesan, to the Turkish friends listening.

I love Turkish food, but they've got Iskender Kebab, obviously, or Kebap.

What are they like, and, um, and why should every Canadian try them?

Oh, okay.

Um, I miss a lot of Turkish foods.

I wish in Durham region we have more Turkish restaurants, but we don't.

Um, our cuisine is very rich, uh, and we don't use so much spice like, uh, Middle East countries.

Be decided.

But it's, I think there's a need for something that shows platters, salads, maybe some Turkish food, things that I cook on my channel.

And it's more like, I think, gonna be like a coffee table book, and people are going to be able to look at the pretty platters to get ideas for making your own platters, which I love.

'Cause they can be, I mean, your platters are amazing.

And for salads, you know I do love my salads.

So we'll be talking about the different types of salads, and some dinner videos that I would, some dinner that I would do usually on my videos, some air fryer stuff.

And Turkish meals.

'Cause you're a big fan.

Turkish restaurant.

Turkish cuisine.

Do you like Turkish food?

Rosemary doesn't feel like a particularly Turkish word.