Smashed, Mashed, Boiled, and Baked

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 27 January 2017

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

There is a wonderful wide world of potatoes out there, and nearly limitless ways to cook with them. Ragavhan Iyer explores them all in his new book Smashed, Mashed, Boiled, and Baked - and Fried Too! Food writer Joe Yonan considers the hippest, new meat substitute - jackfruit - and says cooking with it doesn't come without difficulties. Although some home chefs are intimidated by sourdough starters, America's Test Kitchen's Bridget Lancaster says making one is as simple as caring for a goldfish. She invites us into her kitchen for a quick lesson. Former Culture editor Elaine Khosrova shares with us the rich history of butter. And Andrea Cherng remembers growing up in a restaurant family and talks about the importance of both Chinese and American culture to her Panda Express chain.

Broadcast dates for this episode:

January 27, 2017

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 the splendid table from APM American Public Media.
0:36.7	I'm Lynne Rosetta, Casper. You never can tell how and when a cook's
0:41.6	imagination will take off. For instance, that moment when Indian chef Raghavan Eyre was sipping a cocktail.
0:49.3	One of the days when I was having a good mojito, I thought, wow, this would be amazing as a dressing for a good
0:56.0	waxy potato. And so I took some fresh mint and key limes, and I muddled the two together. So the
1:02.7	essential oils from the skin of the lime sort of permeated and flavored the mint and threw in some
1:09.2	coarse cracked black peppercorns and a really good sea salt.
1:12.7	And to give it a further pizzazz, I actually swirled in some fresh pomegranate seeds.
1:18.2	Take that potato salad.
1:20.7	There's lots more coming your way this hour on the splendid table.
1:34.9	Music hour on the splendid table. This is the splendid table from APM, American Public Media, the show for people who love to
1:41.8	eat.
1:42.8	I'm Lynn Rossetto, Casper.
1:50.8	Music for people who love to eat. I'm Lynn Rossetto, Casper. Raghavan Eyre is an Indian chef and writer
1:53.8	who's tallied up awards for his classes and his writings,
1:57.5	like his inspired tome, 660 curries. The man has this gift with seasonings.
2:04.6	Now in his latest book, he's coming to terms with a lifelong addiction, potatoes.
2:10.6	He has new recipes from nearly every continent, and the book is called smashed, mashed,
2:17.1	mashed, boiled, and baked, and fried, too. Ragashed, Mashed, Boiled and Baked, and Fried, too.
	...

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