Salsa

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 28 April 2001

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Mexican food authority and TV chef Rick Bayless, author of Rick Bayless's Mexican Kitchen, is back this week and he's talking salsa. It's the new ketchup these days and we're putting it on everything from tacos to take-out. With summer's bounty just around the corner, we asked Rick to explain a bit of salsa culture and give us some tips for making fresh and fabulous salsas at home. It's a snap, and Rick's recipe for Essential Roasted Tomatillo-Serrano Salsa will get you going.

Jane and Michael Stern are back from the Appalachian region with an unusual find in Cumberland, Maryland. Kitchen designer Deborah Krasner tells us what to consider when shopping for a dishwasher. We'll hit the open road when Biker Billy roars through on his Harley. He's fanned the culinary flames in his latest work, Biker Billy's Freeway-A-Fire Cookbook, a collection of sizzling vegetarian recipes. Sara Baer-Sinnot of the Oldways Preservation & Exchange Trust tells us what's behind the rumor that we may have to start stockpiling Parmigiano-Reggiano, and the phone lines will be open for your calls.

Broadcast dates for this episode:

June 3, 2000 (originally aired)
April 28, 2001 (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.
0:32.0	It's Lynn Rosetta, Casper, with the splendid table.
0:46.6	Salsa is America's new ketchup.
0:52.7	And in true American style, we have taken a Mexican classic and turned it into a version all our own.
0:54.6	Well, what about that original?
0:57.4	We've turned to Mexican Food Authority, Rick Bayliss, for the last word on authentic and
1:02.3	classic Mexican salters.
1:04.8	Jane and Michael Stern are eating in the wilds of Maryland.
1:08.2	Kitchen designer Deborah Krasner explains the ins and outs of dishwashers.
1:12.8	Then last but not least. All right, pull up a seat on Biker Billy and enjoy.
1:18.7	This guy's a vegetarian viker who cooks. All this and your calls coming up on the splendid table.
1:29.3	But first first this.
1:42.3	It's Lynne Rossetter-Castor with Kitchen Chronicles, where knowledge is power and cooking is pleasure, a practical guide to nourishing ourselves and the people we care
1:46.6	about.
1:47.6	Today, I want to talk about the one vegetable most people can't cook without, the onion.
1:55.0	Now, even if you don't cook, I guarantee most of what you eat tastes better because of the onion.
2:01.6	From spaghetti sauces to salads to stir fries, just about everything needs onion for character,
2:08.6	savouriness, and just plain good taste.
2:11.6	But before cooking, we've got to choose our onion.
2:15.6	There are over 300 different kinds of onions, each with different
	...

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