José Andrés Swims with Sharks

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.4 • 2.8K Ratings

🗓️ 10 June 2022

⏱️ 54 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week, we chat with José Andrés about how he helped organize more than three million meals in Puerto Rico, why he would choose a pineapple over a steak, and what he would do if he ever got a day off. Plus, we talk military rations with YouTube star Emmy Cho; we bake Chocolate Ginger Scones; and Dan Pashman delves into one of the workplace’s most divisive issues: office fridge theft. (Originally aired July 4th, 2019.)

Get the recipe for Chocolate Ginger Scones.

We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips

Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify

Hosted on Acast. See acast.com/privacy for more information.

Transcript

Click on a timestamp to play from that location

0:00.0	Hey, Milkstreet Radio listeners, for our Thanksgiving episode this year, we want to tackle your
0:04.5	greatest Thanksgiving cooking challenges, savory and sweet. So if you need a new side dish, for example,
0:11.9	or help with your pie dough, we're here to help. Email us at questions at milkstreetradio.com.
0:17.6	One more time. Thanksgiving questions, please send them to questions at milkstreet
0:22.9	radio.com. Thanks.
0:28.9	This is Milkstreet Radio from PRX. I'm your host, Christopher Kimball.
0:33.9	Chef Jose Andres likes to feed the few, but loves to feed the many.
0:38.3	Today we chat about how we help serve over 3 million free meals in Puerto Rico after the hurricane.
0:44.3	When many people were meeting and talking about how to do it, we were already doing it.
0:51.3	Sometimes in these situations, a plan is an enemy of providing food relief.
0:57.2	For us, no plan, use cooking and delivering the food to the people in need.
1:02.4	Also coming up, Dan Pashman rails against office fridge theft. We serve up chocolate ginger scones,
1:07.6	but now it's my interview with Emmy Cho. On our YouTube channel, Emmy made in Japan, Emmy taste tests unique foods from around the world, including MREs, ready to eat military rations. Emmy, welcome to Milk Street. Thank you. Thanks for having me. And you're right here at Milk Street. I am. I'm so excited. So let's talk about the history of MREs, military rations.
1:28.9	And you've spent a lot of time eating these, including some that were 20 years old.
1:34.1	So what's the history of MREs? How did they get started?
1:37.3	MREs, I think, were an evolution of rations or foods. Soldiers have to eat.
1:41.9	They came out of sea rations or sea rats, which were canned
1:45.3	rations, which were very heavy, as you can imagine. MREs were supposed to be a lighter, more
1:51.0	streamlined, more compact version of the original sea rat, and they were packaged in these
1:56.1	plastic film containers rather than cans. And then the menu was broadened. And so that was the
2:04.1	MRE. It was supposed to be an improvement or supposed to boost morale for soldiers because if you
2:08.6	eat this day in and day out, it gets old. So what's in an MRE usually? You've tasted lots of
	...

Please login to see the full transcript.

Previous episode | Next episode

Disclaimer: The podcast and artwork embedded on this page are from Milk Street Radio, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of Milk Street Radio and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.