Koreatown
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 31 March 2017
⏱️ 51 minutes
🧾️ Download transcript
Summary
Mexican chef Enrique Olvera joins us this week with a conversation about modern Mexican food. His new book is Mexico from the Inside Out. Melissa Clark talks to Deuki Hong and Matt Rodbard, authors of Koreatown: A Cookbook, and Molly Birnbaum, executive editor of Cook’s Science at America’s Test Kitchen, gives us a primer on scallops. Plus Gary Nabhan explains Tucson's new UNESCO designation: City of Gastronomy.
Broadcast dates for this episode:
- April 1, 2016 (originally aired)
- March 31, 2017 (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. |
| 0:31.5 | It's the splendid table from APM American Public Media. |
| 0:36.1 | I'm Lynne Rosetta Casper. |
| 0:38.2 | Duky Hong and Matt Robard spent two years visiting America's best Korea tales. |
| 0:44.9 | Yes, they ate tons of barbecue, kimchi, bibembaob, but what dish do people in the know order in a Korean restaurant? |
| 0:54.7 | I think Colby Jim is one that really doesn't roll off the tongue like Bogogi, but |
| 1:00.9 | Colby Jim is a braged short rib dish. So it's not that fiery, funky, kimchi kimchi |
| 1:06.8 | broth dish. It's more of a mild, it's sweet. It's sweetened with orchard fruits and dates and soy |
| 1:14.6 | and mirin and lots of garlic. And it's just one of our favorites. |
| 1:18.7 | Hungriette? Hope so because there's lots more coming your way this hour on the Splendid Table. |
| 1:42.3 | This is the Splendid Table from APM American Public Media, the show for people who love to eat. |
| 1:44.4 | I'm Lynne Rosetta-Casper. |
| 2:04.6 | Chef Enrique O'Vey O'Vera has been making news in his native Mexico city for 15 years. Many call him the greatest chef in Mexico. |
| 2:07.6 | Others say he's an iconoclast. |
| 2:10.6 | At his restaurant there, Pujol, he's rethinking Mexican food. |
| 2:15.6 | Well, recently he's taken the giant step of opening his first United States restaurant, Cosme, in New York City. |
| 2:24.0 | We met up at our 20th anniversary show on stage at the Fitzgerald Theater in St. Paul. |
| 2:30.3 | Enrique is fit with black hair, close-trimmed beard, intense, dark eyes, and his arms are laced |
| 2:37.4 | with tattoos, one arm devoted to his family, the other to his food. We settled in to talk. |
| 2:45.6 | So, Enrique, your Mexican food is not like any Mexican food most of us ever see. |
... |
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