Tequila

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

American Public Media

Food, Arts

4.3 • 3K Ratings

🗓️ 3 February 2001

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

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Summary

Mexican food authority Rick Bayless, who latest book is Salsas That Cook, is with us this week and we're talking tequila. It's not just for margaritas anymore. In fact, Rick says lose the lime and salt and move on to a different tequila experience. He means those types (especially artisan-made ones) so classy and smooth you'll want to sip them neat. In a nod to tradition, though, Rick shares his recipe for Honest-to-Goodness Margaritas for a Crowd. These are the real thing pure, fresh, and tasting of good tequila.

Jane and Michael Stern are in layer-cake heaven at the Pie Kitchen in Louisville. John Willoughby talks single-flower honeys, Joel Rose takes us to New Orleans for Mardi Gras and King Cakes, and Ishan Gurdal has a report on the cheese cave at Formaggio Kitchen in Cambridge. Our grocery guru Al Sicherman sets Lynne up for a bottled water tasting, and we'll open the phone lines for your calls.

Broadcast dates for this episode:

March 4, 2000 (originally aired)
February 3, 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.
0:08.0	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.
0:31.1	It's Lynn Rosetta Casper with the splendid table. Today we take a look at tequila.
0:43.3	It doesn't just show up in margaritas anymore.
0:48.3	Folks are sipping tequila the way they do brandy.
0:51.3	Mexican Food Authority Rick Bayliss walks us through this elixir from the south
0:56.7	of the border. The Stearns are eating great buttercream in Louisville. Food writer John Willoughby
1:02.9	talks single flower honeies. How do the bees do that? We go to New Orleans for King Cakes.
1:09.5	Supermarket guru Al Sickerman is setting up a taste test of bottled waters, and we're opening
1:15.4	the lines for your calls.
1:17.6	All this coming up on the splendid table.
1:24.2	But first of this.
1:35.0	Hi, it's Lynne Ro Sederer Casper with Kitchen Chronicles, where knowledge is power and cooking is pleasure,
1:41.7	a practical guide to nourishing ourselves and the people we care about.
1:46.4	Today, I'd like to talk about greens, cooked greens, like chard and spinach and escarole and collards.
1:54.5	Every time you turn around, somebody's discovering yet another thing about them that's good for us.
2:00.4	But I've got this feeling a lot of
2:02.3	greens are left to wilt into oblivion at the market. We're leery of them. We're not sure how to cook
2:08.8	them, and we're fairly convinced they're not the best eating in the world. So I'm going to try
2:14.5	to change that for you. This is a basic guide to buying and cooking greens.
2:20.4	Let's start where we always do, in the market to see how to pick out the best greens.
	...

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