Frog Legs

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

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 21 August 2015

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

We learn the art of pickling fish with Paul Lowe, author of Sweet Paul Eat and Make, and we look at the tradition of eating frog legs in Detroit with author Bill Loomis. Ari Daniel observes chemistry in the kitchen of Kimball House, and Remodelista's Christine Hanway gives us some easy kitchen updates.

Broadcast dates for this episode:

August 22, 2014 (originally aired)
August 21, 2015 (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.
0:32.3	It's the splendid table from APM American Public Media on Lynn Rosetta Caspers.
0:38.7	Chicago hot dogs, buffalo chicken wings, Philly cheese steaks, and then there's Detroit frog legs.
0:45.6	You know, it started out strictly as kind of a wild game mom and pop thing where people
0:51.4	go out and hunt frog legs and bring them into the restaurants
0:54.7	and the roadhouses. But after a while, it was a national industry. And the number, I thought
1:01.2	it was eye-popping. They would do a thousand dozen a week during the season. So they were doing
1:07.5	roughly 200,000 frog legs per restaurant.
1:13.2	And there were hundreds of these places that were selling frog legs.
1:17.1	That's Detroit food writer Bill Loomis with perhaps a controversial idea for a Detroit
1:22.5	culinary renaissance.
1:24.4	More coming your way this hour on the splendid table.
1:35.3	Music Nassance. More coming your way this hour on the Splendid Table. This is the Splendid Table from APM American Public Media, the show for people who love to eat.
1:42.8	I'm Lynne Rosetta, Casper.
1:51.2	Music the show for people who love to eat. I'm Lynn Rossetto, Casper. Using scientific equipment and materials like centrifuges and liquid nitrogen is not a new
1:57.4	occurrence in the restaurant world.
1:59.6	It's what today's modernist cuisine is based on.
2:02.8	Transforming molecules is transforming molecules, whether it's in a lab experiment or with an experimental
2:10.0	creme brulee. But what happens when you pair two personalities? A chef and a card-carrying scientist.
2:20.4	Well, reporter Ari Daniel was invited into the kitchen of Kimball House outside of Atlanta to observe. Just outside of Atlanta, there's a
	...

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