Hey everyone, I'm Amidel Yuckper, and this is See Something Say Something.

This week we're going to be talking to chef and author Samina Strath about her book,

Salt, Fat, Acid Heat, and Cooking Without Recipes.

You know, grannies around the world have figured out how to make the less fancy,

less glamorous things, delicious and nutritious and feed people

just out of necessity.

We're also going to get into

gender and race in the restaurant world.

And there are so many kitchens

where it's all guys unsavory,

the only women in the kitchen.

If you see something, you better, you better Samin Nosrat is a chef, teacher, and author of Salt Fat Fat, Acid Heat, Mastering the Elements of Good Cooking,

and she's also got an upcoming TV show that she's running around recording stuff for.

Welcome, Samin.

Thank you for having me.

So I love your book.

It's like one of my favorite recent cookbook.

Finds that I'm, like, obsessed with cookbooks recently.

It's all about the theory of how salt, fat, acid, heat combine to like make good cooking across cultures. And I feel like you're kind of like, you're my teacher now. Like I've learned so much. Like I write, take notes and you're in my Kindle version of your book. And I like send it, me and my partner, like, I send it to her like, we got to do this, we got to do this.

Can I test myself and you can tell me if I'm right?

Yeah. So if I understand it right, salt, like brings out the flavor and helps tenderize.

Fat is the medium in which, like, texture is made and sometimes flavor is added as well.

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