Eating Korean
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 17 June 2006
⏱️ 61 minutes
🧾️ Download transcript
Summary
We're talking Korean food this week with Cecilia Hae-Jin Lee, author of Eating Korean, From Barbecue to Kimchi, Recipes from My Home. Korean cuisine is bold and spicy, and served in a way that lets you play with all kinds of flavor combinations. Cecilia gives us the essentials. Her recipe for Spicy Pork Ribs gets us grilling.
It's classic hot beef sandwiches and sour cream raisin pie for the Sterns at Lange's Café in Pipestone, Minnesota. Chris Kimball of Cook's Illustrated magazine shares tricks for freezing summer's bounty. It's all about knowing your freezer. He shares a recipe for Blueberry Cobbler from The New Best Recipe with a variation using frozen blueberries. Lynne continues the theme with her Hungry Woman's Simple Sorbet.
Francine Maroukian, author of Chef's Secrets: Insider Techniques from Today's Culinary Masters reveals tips and tricks from the best in the business. Mike Colamecco, our go-to guy for advice on good eats in the Big Apple, says you'll find some of the city's best food, at bargain prices, at wine bars. A Peabody Award-winning documentarian looks at the truth behind Tupperware, and Lynne takes your calls.
Broadcast dates for this episode:
- June 4, 2005 (originally aired)
- June 17, 2006 (rebroadcast)
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. |
| 0:24.4 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:31.3 | It's Lynn Rosetta Casper with the splendid table. |
| 0:46.8 | Today it's what could be your next favorite Asian cuisine. Now this one's bolder than its neighbors. Think barbecue and kimchi. We talk Korean how to order out |
| 0:52.4 | and how to cook in with Cecilia Hayjin Lee, author of Eating Korean. |
| 0:57.9 | Well, for the Stearns, it's a new definition of open 24-7 at Lang's Cafe in Pipestone, Minnesota. |
| 1:03.8 | They dropped their door keys in the cement years ago. |
| 1:07.4 | Christopher Kimball of Cook's Illustrated has freezing tips for summer gems. |
| 1:12.5 | We get professional kitchen tricks from the author of Chef's Secrets, |
| 1:16.4 | then it's dining in high style for a low price at the great wine bars of New York City. |
| 1:22.2 | All this and your calls coming up on the splendid table. |
| 1:26.9 | But first this. |
| 1:31.2 | Now sit up straight cake. |
| 1:33.6 | It's time to eat peep. |
| 1:37.4 | Have a banana, Hannah. |
| 1:40.2 | Try the salami, Tommy. |
| 1:43.1 | Get with the gravy Davey |
| 1:46.0 | Everybody eats when they come to my house |
| 1:49.0 | Try a tomato plato |
| 1:51.0 | Here's cacciatore dorry |
| 1:54.0 | Taste the bologna tony |
... |
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