The Food World According to Mimi Sheraton

Christopher Kimball’s Milk Street Radio

Milk Street Radio

Food, Arts

4.2 • 3K Ratings

🗓️ 5 October 2018

⏱️ 53 minutes

🔗️ Recording | iTunes | RSS

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Summary

Mimi Sheraton, the first woman restaurant critic at The New York Times, doesn’t trust anonymous crowd-sourced reviews and says that authentic food is in the eye of the eater. Also on this week’s show: The near death of Tex-Mex; how to make a simple Tuscan beef and pepper stew; a new theory of wine; and a recipe for a Moroccan Nutella.

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Transcript

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0:00.0	Scoop up your pudding's perfect partner with Maccase Real Day-Eye Scream,
0:04.7	made with fresh milk and cream, using their own wind and solar power.
0:09.1	Traditional honeycomb, strawberry swirl.
0:12.0	All these are resistible flavors, leave me with one question.
0:15.6	Do I have one scoop or two?
0:18.4	All of Maccase Real Day-Eye Scream is made on a family farm in Scotland
0:22.6	and available nationwide at a supermarket near you.
0:25.8	Mmm Maccase, making simple, delicious.
0:30.0	Hi, this is Christopher Kimball.
0:35.4	Thanks for downloading this week's podcast.
0:37.8	You can go to our website, www.177milkstreet.com,
0:41.6	to stream our television show, get our recipes,
0:44.0	or take our free online cooking classes.
0:47.4	Enjoy the show.
0:53.4	This is Mostry Radio from PRX.
0:55.8	I'm your host, Christopher Kimball.
0:58.8	Today I chat with restaurant critic and food writer Mimi Sherrathin
1:01.6	about what to look for in a restaurant,
1:03.6	what constitutes good food writing,
1:05.6	and she also speaks about her latest project, Ask Mimi.
1:09.4	I'm sort of the Dr. Ruth of food.
1:12.2	People call in from all over the country or other countries,
	...

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