Stock Making with Michael Ruhlman
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 31 January 2009
⏱️ 52 minutes
🔗️ Recording | iTunes | RSS
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Summary
This week it's the one recipe that can make all the difference: stock. Author Michael Ruhlman guides us through the steps to creating that essential elixir that, when well made, can turn a new cook into a good cook, or a good cook into a great one. His recipe for Basic Brown Veal Stock gets us started. Michael's new book is The Elements of Cooking: Translating the Chef's Craft for Every Kitchen.  Jane and Michael Stern chomp down on the "Pastraminator" at the All-Star Sandwich Bar in Cambridge, Massachusetts. One person says yams, another says sweet potatoes, one of them is wrong.
Los Angeles Times food and wine journalist Russ Parsons, author of How to Pick a Peach cracks the confusing codes behind yams and sweet potatoes and leaves us his recipe for Sweet Potato Puree with Hazelnut Soufflé Top. Historian Ken Albala talks beans-all 18,000 varieties in all their confounding glory. Ken is the author of Beans: A History. Zak Rosen celebrates 100 years of Faygo pop, the beloved quirky beverage from Motown. Susanna Short, author of Bundt Cake Bliss, talks the come-back gâteau and shares her recipe for Pine Nut and Chili Bundt with Chili Glaze.
Broadcast dates for this episode:
- January 26, 2008 (originally aired)
- January 31, 2009 (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. |
| 0:34.7 | Hi, it's Lynn Rosetta, Casper, and you're listening to The Splendid Table, the show about |
| 0:39.3 | life's appetites. Our program is produced by American Public Media. Well, today it's how to |
| 0:45.9 | finesse like a chef. Our guest is Michael Rulman, the writer who's earned his culinary chops |
| 0:52.0 | the hard way. By training with the pros, he's written the elements of cooking, |
| 0:57.1 | translating the chef's craft for every kitchen. |
| 1:00.7 | LA Times Food and Wine Journalist Russ Parsons cracks the confusing codes behind the yam and the sweet potato. |
| 1:07.6 | One is running under false colors. |
| 1:10.1 | Then historian Ken Al Bala delivers his treatise |
| 1:13.5 | on the most ubiquitous of foods, the bean. And it's the Detroit favorite, the story behind |
| 1:20.0 | Fagopop. And as always in the second half of the show, we're going to be opening the lines for |
| 1:25.0 | your calls. You can reach us at 800, 537-52-52. |
| 1:30.3 | So let's roll with Jane and Michael Stern. |
| 1:33.1 | They write the Road Food column in Gourmet Magazine. |
| 1:42.9 | Jane, Michael, I hear you guys have been to Boston, so what's the latest find there? |
| 1:48.1 | We went to a place that in some ways is an unlikely stop for Jane and Michael Stern. |
| 1:52.8 | You know, one of our rules of the road is we always eat the food of the region wherever we go, or we try to anyway. |
| 1:59.4 | But there's a new place there we couldn't resist. |
| 2:01.9 | It's called the All-Star Sandwich Bar. |
| 2:04.3 | It actually opened a couple of years ago. |
... |
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