The Myth of Mise en Place
Food with Mark Bittman
Sweetness and Light
4.8 • 981 Ratings
🗓️ 30 November 2022
⏱️ 26 minutes
🧾️ Download transcript
Summary
Kate talks to Kerri Conan and Mark about the choreography of making meals, learning a method of cooking that will last a lifetime, and Mark's new book, the completely revised How to Cook Everything Fast.
View this episode's recipe and show notes here: https://www.bittmanproject.com/p/fast-podcast
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Transcript
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| 0:00.0 | Hi there. It's Mark Bitman. Welcome to Food. We have an interesting show for you today and we will get started in a second, but first I want to remind you that you can reach out to us anytime at food at markbitman.com |
| 0:16.4 | Send us comments questions suggestions corrections anything you, and we will respond. The Famous |
| 0:41.0 | Five were away on a splendid weekend adventure. Do we have to go home today? |
| 0:43.6 | sighed Anne. |
| 0:44.6 | I agree said Dick even Timmy looks sad. |
| 0:47.8 | Cheer up everyone beams julian I booked long weekender tickets. We can return any time on Monday. |
| 0:55.6 | Oh, you are clever Julian, said Anne. Save over 50% with the long weekender ticket from Great Western Railway. |
| 1:02.8 | Adventures start here. |
| 1:04.3 | Selected routes, terms apply, saving in comparison to an anytime return fare. |
| 1:08.3 | We'll get back to that conversation in a minute, but first I want to talk about |
| 1:14.6 | something that lots of people ask me about when it comes to global cuisines. |
| 1:18.3 | There is something magical about eating a cuisine in the place where it originated. |
| 1:23.0 | One of the reasons for that is that the dishes that define a cuisine are built around the produce that's native to a place. |
| 1:29.0 | It's why the feta and tomato and a Greek salad tastes so perfect in Athens, or the artichokes in |
| 1:35.0 | olive oil in Rome are to die for. |
| 1:37.6 | They have a certain sweetness and tang that you can get close to, but not easily replicate. |
| 1:43.0 | And not surprisingly, one of the best ways |
| 1:46.0 | to get a sense for how something should taste |
| 1:49.2 | is to visit a region of the world |
| 1:50.9 | and sample a dish in several forms from lots of different neighboring areas. |
| 1:56.0 | Then you can appreciate the local variations as well. |
| 1:58.8 | And the most efficient way to do that, for me at least, is the first-class experience of a regent cruise. |
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