Fried and True
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 15 May 2015
⏱️ 53 minutes
🧾️ Download transcript
Summary
We are talking about fried chicken this week with Lee Brian Schrager and Adeena Sussman, authors of Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides, Food & Wine Magazine’s Ray Isle explores a re-imagined wine bottle and we look at rice through a Persian cook’s eyes with Louisa Shafia, author of The New Persian Kitchen.
Broadcast dates for this episode:
- May 23, 2014 (originally aired)
- May 15, 2015 (rebroadcast)
Transcript
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| 0:00.0 | Support for this show comes from OnePassword. |
| 0:04.0 | If you're an IT or security pro, managing devices, identities, and applications can feel overwhelming and risky. |
| 0:12.0 | Trellica by OnePassword helps conquer SaaS sprawl and Shadow IT by discovering every app your team uses, managed or not. |
| 0:21.2 | Take the first step to better security for your team. |
| 0:24.7 | Learn more at onepassword.com slash podcast offer. |
| 0:29.3 | That's onepassword.com slash podcast offer, all lowercase. |
| 0:38.5 | Support for this show comes from OnePassword. |
| 0:41.6 | If you're an IT or security pro, managing devices, identities, and applications can feel overwhelming and risky. |
| 0:49.7 | Trellica by OnePassword helps conquer SaaS sprawl and Shadow IT by discovering every app your team uses, |
| 0:57.0 | managed or not. Take the first step to better security for your team. Learn more at OnePassword.com |
| 1:04.3 | slash podcast offer. That's OnePassword.com slash podcast offer, all lowercase. |
| 1:14.4 | It's the splendid table from APM, American Public Media. |
| 1:18.7 | I'm Lynne Rosetta Casper. |
| 1:20.4 | We live in the era of design ketchup. |
| 1:23.7 | That's keeping up with the newest, the most improved. |
| 1:26.7 | Now, it's fun to think what's possible, like a Mario Batali hologram for your kitchen |
| 1:31.5 | or a foraging drone that brings home supper. |
| 1:35.0 | But how about the things like the wine bottle? |
| 1:37.8 | Its design hasn't changed much in 150 years. |
| 1:41.6 | But why is that the design? |
| 1:46.7 | You know, what's interesting is the sort of standardized size of the bottle, which we all take for granted, you know, 750 milliliters. It, it wasn't really |
| 1:51.5 | standardized until you get the industrial revolution. And it comes out of basically the size |
... |
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