Espresso

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 3 November 2001

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week we'll meet the family responsible for the modern-day espresso machine. Dr. Ernesto Illy, head of the family's coffee dynasty in Italy, explains Italy's coffee culture and tells us what a really fine cup of espresso should taste like.

Jane and Michael Stern are in Milwaukee eating soul food at Mr. Perkin's Family Restaurant where the turnip bottoms are "better than any vegetable should be." To help us determine what kind of turkey to buy for the holidays Christopher Kimball, editor of Cook's Illustrated, stops by to report on the results of the magazine'sturkey taste test. We'll go to Ketchum, Idaho, for a Basque sheep festival, and from Appalachia we have a story of cornbread and biscuits. In the second half of the show Lynne takes your calls and gives us her recipes for Three-Generation Thanksgiving Turkey and Herman's Cornbread Stuffing.

Broadcast dates for this episode:

November 18, 2000 (originally aired)
November 3, 2001 (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.
0:30.4	It's Lynn Rosetta Casper with The Splendid Table. Today we meet the family responsible for the espresso machine and the man who heads the family's coffee dynasty in Italy.
0:50.7	He's Dr. Ernesto Ely and he's going to tell us how a single cup of espresso reveals some of the keys to the unique Italian mind.
1:01.0	Speaking of family, Jane and Michael Stern are eating at Mr. Perkins' family restaurant in Milwaukee, Wisconsin.
1:07.4	We've got the answer to which kind of turkey to buy.
1:10.2	The editor of Cook's Illustrated magazine reports on their turkey taste test.
1:15.1	Then it's to Appalachia for a historian's take on a local class controversy, cornbread versus biscuits.
1:22.0	All this and your calls coming up on the splendid table.
1:26.6	The first of this.
1:34.2	Hi, it's Lynne Rosetta, Casper, with Kitchen Chronicles, where knowledge is power and cooking is pleasure, a practical guide to nourishing ourselves and the people we care about.
1:45.3	This is the time of year a lot of us bake.
1:48.5	In fact, for most of us, it's the only time of year we bake or the only time of year we
1:53.7	try baking from scratch.
1:55.6	So I thought some baking tips might be in order.
1:59.3	If you remember only one thing from this chronicle, file away this idea.
2:05.5	You can freeze most cookie and pie doughs.
2:08.9	This means you can make up batches whenever you have a free hour, freeze them,
2:13.1	then set aside a Sunday to bake off everything.
2:16.3	Okay, let's start with talking about cakes.
2:20.3	When baking cakes always have all your ingredients at room temperature.
	...

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