A Slurper's Quartet
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 23 May 2009
⏱️ 52 minutes
🧾️ Download transcript
Summary
This week it's a look at the noodle foursome that's the heart of Japan's beloved noodle cuisine: udon, somen, soba and ramen. Our guide is Chef Takashi Yagihashi, author of Takashi's Noodles. He talks noodle cooking, noodle etiquette, and the Japanese way with noodles that may even outflank Italy.
Jane and Michael Stern are forking into some of the most sublime banana cream pie anywhere at Betty's Pies on Minnesota's North Shore.
Indian food expert Raghavan Iyer has the fastest, lustiest breads you'll ever make. Forget the oven; for this quick bread you need to fire up your grill. Raghavan's latest book is 660 Curries: The Gateway to Indian Cooking.
American Public Media commentator and dad John Moe tells of a little experiment in dinner table politics. Parents of picky little eaters will want to tune in!
Brendan Newnam takes an off-center approach to the dinner party and it all starts with a joke. Then poet Nikki Giovanni reads her poem "So Enchanted with You" from her book Bicycles: Love Poems.
Broadcast dates for this episode:
- May 23, 2009
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country. |
| 0:08.1 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:34.9 | Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show for people who love to eat. |
| 0:41.3 | Our program is produced by American Public Media. |
| 0:44.7 | Well, today it's the noodles of Japan. |
| 0:47.2 | I mean, really the first string. |
| 0:49.0 | That's the foursome that's the heart of Japan's beloved noodle traditions. |
| 0:54.1 | Chef Takashi Yagi Hashi tells us how to eat them by Japanese tradition or riff on our own. |
| 1:00.8 | So how about a two-minute bread? |
| 1:03.1 | How about a two-minute bread you make on the grill? |
| 1:05.7 | How about a two-minute bread from India that's a great-tasting, want-dish supper? |
| 1:10.9 | Well, Indian cooking, Ace Raghavan Ayer, tells us how to do it. |
| 1:15.2 | Dad and commentator John Moe quits being the family short-order cook and lets his picky little |
| 1:20.8 | eaters give it a shot. |
| 1:22.6 | A brilliant move or courting disaster? |
| 1:25.9 | And as always in the second half of the show, |
| 1:28.1 | we're going to be opening the lines for your calls. |
| 1:30.1 | You can get to us at 800, 537-52-52. |
| 1:35.4 | So let's roll with Jane and Michael Stern. |
| 1:38.1 | They write the Road Food column in Gourmet Magazine. |
| 1:47.4 | Hey, you seen. Hey, you two, where have you been recently? |
... |
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