Shanghai
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 24 March 2001
⏱️ 60 minutes
🧾️ Download transcript
Summary
Food and travel writer Anya von Bremzen takes us to Shanghai with an eater's guide to China's born-again boomtown. The city is reinventing itself these days and a cosmopolitan restaurant scene is emerging.
Jane and Michael Stern are bound to stir up debate and controversy with what they say is the best fried chicken on earth. Gadget goddess Dorie Greenspan has the word on hand-held blenders, those magic wands among kitchen toys. We'll eavesdrop as John Willoughby and Chris Schlesinger test recipes. The delicious Molasses-Glazed Pork Tenderloin resulted from one of their kitchen sessions.We like to explore all manner of dining venues (the car counts nowadays), so we called upon Bob Markovich of Consumer Reports to give us an evaluation of car cup holders. As always, the phone lines will be open for your calls."
Broadcast dates for this episode:
- April 29, 2000 (originally aired)
- March 24, 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. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:30.8 | It's Lindra-Setter-Kasper with the splendid table. Today it's Shanghai, China's newest boomtown. |
| 0:46.5 | Our guest, Aniavon Bremsen, says right now in Shanghai you can see a restaurant culture |
| 0:51.6 | in the making. |
| 0:53.3 | Here in America, eating Shanghai style is the latest |
| 0:56.2 | way to eat Chinese. The Stearns say they found the best fried chicken in the entire country. |
| 1:03.6 | Boy, are we going to get mail on this one. Gadget Goddess Dory Greenspan gives us the lowdown |
| 1:08.6 | on the magic wands of the kitchen. |
| 1:16.1 | We eastrop on the creative process, testing recipes with food writers John Willoughby and Chris Lasinger, and we're opening the lines for your calls. |
| 1:19.9 | All this coming up on splendid tables. |
| 1:26.4 | But first, this. |
| 1:34.6 | Hi, it's Lynne Rosetta Casper with Kitchen Chronicles, where knowledge is power and cooking is pleasure, |
| 1:41.0 | a practical guide to nourishing ourselves and the people we care about. |
| 1:45.8 | Today, let's talk about buying meat, how to tell if it's tough or tender, and how to select |
| 1:53.3 | cuts with great flavor. With grilling being one of the fastest and easiest ways to cook, |
| 1:59.8 | I think this kind of information can be really helpful. |
| 2:03.1 | Now, usually you need tender meat for grilling. |
| 2:06.2 | If you know what to look for, you're home free. |
| 2:09.7 | A lot of us get confused in the market, all those pieces of meat with labels that don't make much sense. |
| 2:16.4 | Like, what does it mean when the label says Chuck or |
... |
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