New Eyes on the Pantry
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 26 January 2018
⏱️ 52 minutes
🧾️ Download transcript
Summary
For almost 30 years, Jimi Yui has designed kitchens for chefs like Eric Ripert and Masaharu Morimoto. He tells Francis Lam about one of the most important tools to successful designing -- knowing how to listen. Writer and reporter Lisa Napoli has been obsessed with the lives of Ray and Joan Kroc, and how the couple created one of the world's most recognizable restaurant brands. Contributor Russ Parsons learns more about the famous power couple. Chef Marcus Samuelsson wants you to expand your pantry and palate beyond European-American food, and embrace a larger world of flavors. He has a few suggestions for the home chef. America's Test Kitchen puts stovetop tea kettles to the test. Lisa McManus joins us to talk about what to look for in a good kettle, and the winner of their equipment review. Olia Hercules shares her passion for cooking with the flavors of the Ukraine. Megan Krigbaum, senior wine editor at Food & Wine, talks about training your palate to taste for tannin, sweetness and oak in wine. And The Washington Post's Bonnie Benwick tracks down an authentic recipe for toum, the otherworldly garlic paste from Lebanon.
Broadcast dates for this episode:
- January 26, 2018
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 |
| 0:07.0 | complicated country. |
| 0:08.7 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, |
| 0:14.4 | their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:30.3 | Hey, it's Francis Lamb. You know, we end the show every week with credits for our producers, |
| 0:35.1 | but now I want to start by thanking you. |
| 0:38.4 | That's because we're a listener-supported show, so we literally can't make it without you. |
| 0:43.2 | If you like what you hear, please head to Splendentable.org and click that donate button. |
| 0:49.1 | All right, that's enough tasteful begging. |
| 0:50.8 | Let's get to the show. |
| 1:03.4 | This is the Splendid Table from APM American Public Media, the show for curious cooks and eaters. I'm Sally Swift, in this week for Francis Lamb. We've put together a show this week |
| 1:10.0 | that we hope we'll both drive you into the |
| 1:12.1 | kitchen to cook and also make you think about some of the details around that cooking. |
| 1:17.0 | Now, one of the things you may not know about our new host, Francis Lamb, is that he has both |
| 1:21.6 | cooked in restaurants and graduated from the CIA. Now, that's the Culinary Institute of America, |
| 1:27.3 | not that other one. |
| 1:28.3 | And all that makes him particularly good at restaurant shop talk. |
| 1:33.3 | A couple of years ago, Francis talked to Jimmy Uey. Jimmy was born into a restaurant family |
| 1:38.3 | and has always felt that chefs were true artists. He studied architecture and then decided |
| 1:43.3 | to use his design skills to help chefs |
| 1:45.8 | realize their artistry. Now, 30 years later, he's designed kitchens for some of the world's |
... |
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