Jamie Oliver Speaks Out on Nutrition, Restaurants and Toad-in-the-Hole

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 26 November 2021

⏱️ 55 minutes

🔗️ Recording | iTunes | RSS

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Summary

This week, Jamie Oliver chats about how drumming kept him out of trouble as a teenager, what his dad taught him about hard work and how his cooking is heavily influenced by traditional English fare. Plus, Nick Hall investigates the world of novelty potato chip flavors; we whip up a chocolate-hazelnut cream cake; and Dan Pashman rethinks s’mores.

(Originally aired December 17th, 2020)

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Transcript

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0:00.0	Hi, this is Rosie, the director of education at Milk Street.
0:03.6	Viola Buitoni and Marika Contaldo Seguso know everyone, everywhere in Italy.
0:08.7	If you want to visit a tiny Parmesan producer working with a breed of cows almost extinct,
0:13.6	Viola's friends with him.
0:15.1	Have you heard about Venice's most famous and glamorous cookie baker on the colorful island of Burano?
0:23.0	Marika is welcomed into Carmelina's jewel-like shop like family. Marika and Viola have spent their lives cultivating these relationships,
0:28.9	and now they're willing to share them with you on our new culinary travel trips. With Marika,
0:33.7	we visit seven islands in the Venetian lagoon to meet farmers, winemakers, bakers, and fishermen.
0:39.1	And with Viola, we meet her friends and cook all together in Campania and Emilio Romagna.
0:44.2	There is exactly one spot left on each of the three trips this fall.
0:49.5	Join us. Head to www.177Milkstreet.com slash tours to see the full itineraries.
0:58.2	Hi, this is Christopher Kimball. Thanks for downloading this week's podcast. You can go to our website,
1:04.1	175Milkstreet.com, to stream our television show, get our recipes, or take our free online
1:10.6	cooking classes. Enjoy the show.
1:18.0	This is Most Street Radio from PRX. I'm your host, Christopher Kimball. Today we're talking with
1:23.9	chef Jamie Oliver about the value of hard work, his unusual quarantine hobby, and also the biggest threat to public health.
1:32.3	A big slice of cake is one of the most honest things in the food industry right now.
1:35.3	Like, a big slice of cake has never pretended to be something it's not.
1:40.3	But at the same time, if I take you down your typical supermarket, I can go, dude, look at these pasta sauces.
1:45.6	Like, there's no need for them to have all that sugar in a simple sauce.
1:50.7	Also coming up, a chocolate hazelnut cream cake makes us rethink cake-making techniques.
1:55.8	And Dan Pashman and I go head-to-head on s'mores.
	...

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