Re-emerging with Simon Majumdar

Starving for Attention with Richard and Jazmin Blais

Richard Blais

Arts, Food

4.9 • 621 Ratings

🗓️ 30 May 2020

⏱️ 38 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Richard and Jazmin pay a Zoom visit with longtime Food Network friend and fellow podcaster, Simon Majumdar. Follow along as they talk perfect outdoor kitchen remodels, birthdays in quarantine, the brief history of Okinawan taco rice and how to regain your sense of purpose as everything slowly starts to reopen. Come along for the ride! Thank you for subscribing. Don't forget to leave us a review and rate the podcast!

Follow along for more fun on instagram:

@starving4pod

@richardblais

@jazminblais

@simonmajumdar

Transcript

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0:00.0	It's back.
0:04.9	Starving for Attention is back.
0:10.9	You don't like high fives.
0:14.5	I don't know.
0:15.0	I don't need a high five.
0:17.5	Welcome to Starving for Attention.
0:19.9	It is a podcast. Turning the mic on,
0:23.4	Jasmine Blaze revealing that she's not the biggest fan of high fives. Well, I just drank a little
0:29.3	bit of coffee, which you know I don't drink a lot of like full caffeinated coffee. And sometimes
0:33.6	it just makes me feel a little odd. Understandable. And that's why I don't drink it. What doesn't make you feel odd is drinking this delicious bubbly water right in front of us.
0:42.3	That's San Pellegrino.
0:43.3	Yeah, never.
0:44.3	Makes me feel good.
0:45.3	For over a century, Jasmine, for over a century,
0:47.3	San Pellegrino, sparkling mineral water has been an iconic symbol of style and taste
0:53.3	in a world of unlimited choices. The iconic
0:55.4	green bottle with the red stars become a universal beacon of unique taste experiences. And with its
1:00.8	distinctive gentle bubbles, the ones we were just talking about, the subtle nuances and perfect
1:05.0	mineral balance S. Pellegrino not only pairs well, it enhances the taste of nearly all
1:10.2	cuisines and enhances the status
1:12.5	of all podcasts.
1:14.2	That's why we drink it here on starving for attention, why we serve it in my restaurants
	...

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