The first issue of Lynne’s new quarterly e-book series is now available for iPad, Kindle and Nook. It’s called Eating In with Lynne Rossetto Kasper, and it’s $3.99.
The southern food master explains his Key 3 recipes to Lynne:
I’m going to fly into the face of some people’s opinions — I’m going to produce a batter with lots of crust. People say, “Oh, this is all bread. You can’t taste anything but the crust.” I fry chicken that way, too. People see crust as sort of a mine field to get around on the way to the food.
The art is final.Pre-orders are available. A Summertime Grilling Guide from The Splendid Table will start shipping June 1. Donate now at the $7/month level and we’ll set one aside for you.
Tea expert Bill Waddington is on the show this weekend, and he brings a 20-pound log of compressed tea into the studio. It’s from western China, where it was used as travel currency on The Silk Road.
He also reclassifies tea into these five categories: black, Oolong, green, white and dark. Puerh, formerly considered the fifth category, is now a sub-sub-category of dark tea. Here’s an extended interview:
Fashion designer, Project Runway judge and self-taught cook Issac Mizrahi carefully chooses his three essential recipes. He goes simple and versatile with tomato sauce, chocolate souffle and his family vinaigrette.
Now, a little tiny secret: I always do just a little pinch of sugar. That’s cheating, I think, because you’re supposed to be able to get the proportions right. But this corrects that. Like, I always find lemon really hard to work with, because I always end up just tasting the lemon. Whenever I leave the sugar out, I go, “Oh, that’s bitter,” or, “That’s too lemony,” or, “That’s too much vinegar,” or something’s wrong with it. And the minute I add that magic — a little teeny dram of sugar, it really does a trick. It’s funny.
Soy sauce tasting with Lynne Rossetto Kasper
For an upcoming taste-test segment, we presented Lynne five soy sauces with masked labels.
All the useful, practical information about the products can wait until the radio piece airs. For the sake of this video, just enjoy a random string of reactions.
As a companion to The Splendid Table’s Thanksgiving call-in show, Turkey Confidential, we made a Twitter robot to answer common questions. Here’s how @Lynnebot, the cyborg version of Lynne Rossetto Kasper, did.
Fewer than 48 hours remain. Count down to Thanksgiving with The Splendid Table’s to-do timeline.
If you’re still stuck on Thursday morning, give Lynne a call on Turkey Confidential.
Why to shop at a butcher
The first step for those interested in expanding their meat buying options, says Rossetto Kasper, is to become familiar with the parts of the animal. A basic understanding of animal anatomy will not only will make it easier to talk to the butcher, but will also help you know how to use the meat.
Over at Lynne Rossetto Kasper’s blog on The Huffington Post, she answers the question, “Why can’t I just use boiling water for green tea?”
Each type of tea is processed in different ways so each one brews best at different temperatures. With green tea, water hotter than about 170ºF. overwhelms its delicacy. Since with new ventures simple guides work best, here is what you need to know:
- Green teas: When the water starts to steam, it is around 170°. Steep this tea for 2 to 3 minutes.
- Oolong teas: When the water barely begins to bubble it is around 185°. Steep 2 to 3 minutes.
- Black teas: Have the water at a full boil. Steep the tea 4 to 6 minutes.
- Herbal teas: Same as green tea. Steep herbals for 3 to 4 minutes.
Every month, the contributors on our Chowhound discussion board about home cooking vote on a cookbook to spend a month making recipes from and discussing on a dedicated thread on the board. Anyone can join this collaborative cooking project called Cookbook of the Month—all they need to do is create a CHOW account to be able to post on the boards, and then get cooking!This month’s selection is The Splendid Table by Lynne Rossetto Kasper, host of the Splendid Table radio show. This book first came out in 1992 and won the James Beard Cookbook of the Year Award the following year for its excellent exploration of recipes from the northern Italian region of Emilia-Romagna.
The Splendid Table’s How to Eat Weekends, from Lynne Rossetto Kasper and Sally Swift, is available today.
In this new volume, Lynne and Sally celebrate the weekend—when the pressure is off, time becomes your ally, and you get to dig into cooking with a different mind-set. Here are 100 new recipes, a chapter devoted to international menus, and a trove of stories, quips and history that Splendid Table fans have come to love.
Author Barry Estabrook to Lynne Rossetto Kasper on commercial farming practices:
“In Florida, most tomatoes are grown in sand. I don’t mean sandy loam or sandy soil; I mean sand, which has no more nutrition in it than what you’d find on Daytona Beach. So everything has to be fed to them. … The official Florida government handbook for commercial tomato growers lists more than 110 pesticides, fungicides and herbicides that can be spread on a field of tomatoes over the course of the season. Some of them are the EPA’s most toxic chemicals. Category 1 acute toxins. It basically means that they can kill you.”
Estabrook’s segment begins at the 01:24 mark.