18 Burst results for "Bridget Lancaster"
Exodus Bagels: A Small Business and COVID-19
"The. Week of March ninth twenty. Twenty eight bagels was well ahead of their sales projections that week. It felt like spring people were outside. More and good weather is good for business. Adam Hirsch and Priscila Andrade are the owners of Exodus bagels. They're married and they live right up the hill from the cafe with their two kids and while they've been carefully watching the news of the unfolding corona virus crisis at that moment. Their biggest cause for alarm was that they were fresh out of diapers for their baby mirror on Monday march ninth. The World Health Organization held a news conference about the outbreak. Most countries still have sporadic cases. We must all take heart from that. That director general sounded measured. The bottom line is. We're not at the mercy of the bias. In early March the coronavirus pandemic that was unfolding and China and spreading across Europe still felt like international news. It was happening far away and then suddenly. It wasn't Wednesday march eleventh the. Who declares the coronavirus outbreak a global? Pandemic W Joel has been assisting this outbreak around the clock and we're deeply concerned. We have their for the assessment that covid nineteen be cut. Doctor is Oz a pundit mic that same day the NBA suspense the season after Utah. Jazz player Rudy. Gobert has positive the NBA is suspending. The season I say that same day Adam. Hirsh of Exodus bagels process three batches of though for catering orders Friday March thirteenth. President trump declares a national emergency. Good evening and thank you so much for joining us. We're going to begin tonight with breaking news. The president declaring a national emergency to unleash the full power of the federal government. That this effort today I am officially declaring a national emergency. Two very big words exodus put out a communication about their immediate response. It included mitigation efforts hand washing ordering online using cards instead of cash. Sunday March Fifteenth Massachusetts Governor. Charlie Baker announces a statewide shutdown of all bars and restaurants disorder is effective Tuesday march. Seventeen twenty twenty on Monday march sixteenth At Ten am. Priscila sent an email to the extra staff. It said the cafe would be closed effective tomorrow. She said they were working on solutions and would try to find a way for staff to keep some of their hours less than twelve hours later. Reality Sunken further. She sent a second email to the team informing them that exodus would be closed indefinitely. They would need to file for unemployment on Tuesday March Seventeenth. Exodus bagels posted an image to their instagram account. It was a black and white photo of the cafe. Storefront with the roll gate pulled down the caption read to are valued customers and supporters. We thank you for your continued support during this extremely difficult time. We have made the decision to close exodus bagels indefinitely from America's test kitchen. I'm bridget Lancaster and this is proof. Thanks to the season's presenting Sponsor Kohler. They designed innovative sinks and Faucets for people who do their best work in the kitchen hyper listeners. It's bridget and I wanNA tell you about naked Weinstock content. It's a whole new way to buy wine naked. Weinstock com worship delicious affordable wines directly to your home all from independent winemakers worldwide. It's a great way to try new wines with no risk. Because if you don't like a wine they have a completely hassle free money back guarantee and that's even if you drink the whole bottle on their website you can read reviews from other wine drinkers and you can find advice for what winds to pair with your favorite meals. Go to get wines dot com slash proof for fifty dollars off your first order so one of the things that I found really challenging during this crisis is to make sense of all the numbers that were constantly being inundated with. This is our executive producer. Caitlin Kelleher I heard somebody describe it as like a never ending ticker tape of gloomy numbers and that really resonated for me. It's like the magnitude and the scale of the numbers is really hard to hold in your mind. And then when he comes to the restaurant industry specifically the numbers there are huge and they're really bleak. I saw one industry survey that said eight million restaurant. Jobs have disappeared around the country and projected eighty billion in lost revenue just in March and April but the thing is behind the numbers and the headlines. Real people I I met. The owners of eggs is bagels. Adamant PRISCILA THROUGH MY FRIEND. Tammy a big fan of their bagels. And they're just really great people so when. I saw post on instagram announcing that they were closing a reached out to them and I asked if they let me document their experiences restaurant owners through this pandemic and they said
"bridget lancaster" Discussed on Proof
"Coming from the Oklahoma State Kickoff Chili Cook off. He died October. Two thousand twelve seven years been half years years at a Chili Cook off and Oklahoma. He's had that he lived in Harrison. Arkansas and he called back it to apprentice head. He was going to say. Get a motel and state okay. You're tired you didn't WANNA TRY DR. If you've ever been in that area of the country a gorgeous area of the country but as part of the ozark Ian Topography. It's lots of hills and curves and stuff and when the light starts to go down as its it's challenging driving and next thing you know. I'm getting a phone call about nine o'clock that night you've got a car. Crash was killed and the unfortunate part about it. Why she did not have a seat belt on so apparently he'd just ran off the road. Flip THE CAR. But at times he died was in a car accident. Yeah very sad very sad. It was almost eight years ago. That Donnie step left us for the Big Chili. Cook off in the sky but the story of his legendary caper lives on when I went to watch Larry Compete at a cook off in Phoenix. This spring I ran into several people who knew all about it including this woman. Suzy bamberger a lawyer from La. It was funny because I happen to be telling one of the new Chili Cooks last night about this incident as she prepared her pot of read a recipe carefully honed over decades. I asked her what she thinks. Don Story tells us about the lengths. Chili cooks go to make a winning pot. There's a theory in the Chili Society. That they're no one cook cooks the. Best Chili that they all. It takes a combination of all of them in. That theory was born out of leftover chilly on the table. Sometimes they put them in big bags and they'd give them to charities or sometimes they'd save them for the next day for people's choice heat him up and found out they were really good. Chili's I you know everybody together was making really good Chili. And but there was always this theory you know. And then his brother goes to And Lo and behold. He proved that theory true and he actually won. And everyone's like Oh my God. He didn't even cook. We were near him. He wasn't a game. He didn't even bring a stove. How do you win without bringing his sto so it was a very funny story but it proves that no cook? Is the Best Cook? Takes all of them? They did prove that the takes takes a village to make the best Botticelli. In retrospect it's a good way to have fun. It's a good way to have family fund and be able to party a lot of people love Chili awful lot of work to get to that point just to be able to cook before you turned the stove on. You've done a lot of work but we shouldn't lose sight of the fact that it's supposed to be kind of a fun experience for everyone. Larry doesn't hold a grudge against his brother because for him even though terling was a big deal. It's still just a Chili Cook off. Sure it's important but in the end. Blood is thicker than chilly. Thanks to my across for reporting the story. If you want more info about the story we've put all of that up on our website for you. That's www dot America's test kitchen dot com slash proof. Go check it out. And if you'd like proof then be sure to subscribe wherever you listen. So you'll get brand new episodes as soon as they drop. And while you're there might not leave us rating or practice a review because it really helps other people find the show. Proof is hosted and produced by me. Bridget Lancaster our executive producer is Caitlin. Kelleher Sir Joyner is our managing producer associate producer. Caroline record scoring sound design and mixing by Matt Poynton of Ultraviolet Audio Frank Kimball of signal sounds composed our theme music additional music by Kyle Forester in Jordan Pearson Post production supervisor. Is Ken Margolis? Our production manager is Diane knocks. Fact checking by Kyle Williams. Jack Bishop is a spicy bullet bread and chief creative officer of America's Test Kitchen David Nussbaum is our CEO. Thanks again to our sponsors colour oxo mucus creamery and naked wines. Dot Com. Proof is the production of America's.
"bridget lancaster" Discussed on Proof
"As people <Music> <Speech_Music_Female> Thanks to Jesse. <Speech_Music_Female> <Advertisement> Rudolph for <Speech_Music_Female> <Advertisement> reporting this great <Speech_Music_Female> <Advertisement> story <Speech_Music_Female> <Advertisement> <Speech_Female> <Advertisement> like many restaurants <Speech_Female> <Advertisement> being affected by <Speech_Female> <Advertisement> the Kovic nineteen <Speech_Female> <Advertisement> pandemic right now. <Speech_Music_Female> <Advertisement> Black Flamingo <Speech_Music_Female> <Advertisement> is currently <Speech_Music_Female> <Advertisement> closed. <Speech_Music_Female> They have a gofundme <Speech_Music_Female> page. Set <Speech_Music_Female> <Advertisement> Up and if you'd <Speech_Female> <Advertisement> like to support them <Speech_Music_Female> <Advertisement> we'll put that information <Speech_Music_Female> <Advertisement> on. Our website <Speech_Music_Female> <Advertisement> <Speech_Music_Female> <Advertisement> also include additional <Speech_Music_Female> <Advertisement> ways for you to support <Speech_Music_Female> <Advertisement> your local service <Speech_Music_Female> <Advertisement> industry. <Speech_Music_Female> <Advertisement> And we've got information <Speech_Music_Female> <Advertisement> about Jesse <Speech_Music_Female> <Advertisement> Soda. <Speech_Music_Female> <Advertisement> It's called White Label. <Speech_Music_Female> <Speech_Music_Female> That's all up on our website. <Speech_Music_Female> Www <Speech_Female> Dot <Speech_Female> America's test kitchen <Speech_Music_Female> <Advertisement> dot com slash <Speech_Music_Female> proof. <Speech_Music_Female> <Advertisement> We'd love you to <Speech_Music_Female> check it out <Speech_Music_Female> <Advertisement> and if <Speech_Music_Female> <Advertisement> you like proof then <Speech_Music_Female> <Advertisement> be sure to subscribe <Speech_Music_Female> <Advertisement> wherever you listen. <Speech_Music_Female> <Advertisement> So you'll get brand <Speech_Music_Female> <Advertisement> new episodes <Speech_Music_Female> <Advertisement> as soon as they drop. <Speech_Female> <Advertisement> And while <Speech_Female> <Advertisement> you're there why <Speech_Female> <Advertisement> not leave us a rating <Speech_Female> <Advertisement> or write a <Speech_Music_Female> <Advertisement> review because <Speech_Music_Female> it really helps other people <Speech_Music_Female> <Advertisement> find the show. <Speech_Music_Female> <Advertisement> <Speech_Music_Female> Proof is hosted <Speech_Music_Female> and produced by me. <Speech_Music_Female> <Advertisement> Bridget Lancaster <Speech_Music_Female> our executive producer <Speech_Female> is Caitlin Kelleher. <Speech_Music_Female> <Advertisement> Sarah Joiner is <Speech_Music_Female> <Advertisement> our managing producer <Speech_Music_Female> <Advertisement> associate <Speech_Music_Female> <Advertisement> producer. Caroline <Speech_Music_Female> <Advertisement> record scoring <Speech_Music_Female> <Advertisement> sound design and <Speech_Music_Female> <Advertisement> Mixing Bhai Matt Poynton <Speech_Music_Female> <Advertisement> of Ultraviolet Audio. <Speech_Music_Female> <Advertisement> Brian <Speech_Music_Female> <Advertisement> Campbell of signals sounds <Speech_Music_Female> <Advertisement> composed our theme music <Speech_Music_Female> <Advertisement> additional music <Speech_Music_Female> <Advertisement> by Kyle Folder <Speech_Music_Female> <Advertisement> Jordan Pearson. <Speech_Music_Female> <Advertisement> Post <Speech_Music_Female> <Advertisement> production. Supervisor <Speech_Music_Female> <Advertisement> IS HEAD. Margolis <Speech_Music_Female> <Advertisement> our production manager <Speech_Music_Female> <Advertisement> is Diane knocks <Speech_Music_Female> <Advertisement> fact <Speech_Music_Female> <Advertisement> checking additional research <Speech_Music_Female> <Advertisement> by Kyle Williams. <Speech_Music_Female> <Advertisement> Jack <Speech_Music_Female> <Advertisement> Bishop is a five star <Speech_Music_Female> <Advertisement> review and chief creative <Speech_Music_Female> <Advertisement> officer of America's test <Speech_Music_Female> <Advertisement> kitchen David <Speech_Music_Female> <Advertisement> Nussbaum our <Speech_Music_Female> <Advertisement> CEO. <Speech_Music_Female> <Advertisement> Thanks AGAIN TO OUR SPONSORS <Speech_Music_Female> <Advertisement> COLOUR AWESOME. <Speech_Music_Female> <Advertisement> No coast creamery <Speech_Music_Female> <Advertisement> and naked <Speech_Music_Female> <Advertisement> dot. Com <Speech_Music_Female> proof is a production <Speech_Music_Female> of America's test kitchen <Music> <Music>
"bridget lancaster" Discussed on The Bitter Southerner Podcast
"Now I know about you. But I'm a huge fan of America's test kitchen. I I subscribe to their magazine. Cook's illustrated decades ago. And in my House. We're a little bit addicted to their. Tv shows on public television. Cook County and America's test kitchen now. Eighteen K also has a podcast called proof which will enter. Its foresees in an April. And in fact you can hear the first episode of their latest season. On April ninth. Improved goes way beyond recipes and cooking it digs deep into one particular food every episode. Its history its provenance. It's cultural implications the whole Schmeer. And that of course is exactly the kind of food reporting we love here on the bitter Southerner podcast. So we're going to share one approves recent episodes from season three. But first we got to catch up with someone who has always a staple in America's Teske High I. It's bridget bridget. As Chuck Mystery how are you? I'm Lancaster I'm fine. How are you today? I'm all right. It's it's a better day now that I can hear. Your Voice takes a lot for me to get star struck but meaning. Bridget did that to me. Because you gotta realize frizzy. Lancaster is on public television. I'm watching every time today. On Cook's country chocolate is on the menu. Rigid and Julia make the ultimate Mississippi mud pie. Adam reviews many food processors and bridget and Julius shared the secrets to winning whoopie pies. That's all right here on Kooks country the Saturday afternoon ritual for me and my wife. Stacy is to sit down and watch cooks country or America's test kitchen because we know that whether it's poaching an egg or frosting a cake. You can count on Bridget Lancaster to tell you the no nonsense way to do it. Just right and in her proof podcasts. She goes deeper into the stories of the food. We Love Bridget. Told me how the PODCAST got started. It all started because During our editorial meetings for magazines and television show we talk about America's test kitchen? We talk about food all the time as you can imagine But we're hyper focused on the recipe. the recipe development the testing the process. But there's so many things that we have questions about that. Don't get answered and things that come up in conversation. I I was comparing our podcasts. At one point to the intro of the Seinfeld show you know how he gets up on stage and it's this one little thing that really bothers him and he can't let it go and he keeps asking questions about it? And then you end up with this hyperfocused Episode that's you know. They said it was the show about nothing but it really wasn't. It was the show about that. One thing yeah exactly. Yeah whatever that one thing was and we tried to do a little bit of that improved as well all right. We're going to be listening to an episode bridget. Lancaster's proof podcast that I have a very special personal connection to and it's called Mon y'all if you would explain a little bit about what this episodes about a I would love that. I just need you to say hormone. Y'All as my ring turn from now on. I need to record that. And just have you say that sounded so good so this was a story That was brought to us by a reporter And she's a friend of ours now Because she's brought us some amazing stories in the past as well Her name's Maya Kroth. And she had been living in Spain and really fell in love with Ham. The Ham over there Especially one particular kind. The I'm not even going to try it with an accent but it's the hormone Barikot dip a Lotta and it's the really really expensive him. That's the way I know it. It's it goes for a hundred dollars. An ounce the one hundred dollars an ounce Like twenty five bucks an ounce or something like that. Yeah it out prices per shooter like the really good shooter usually. Yeah and it's a specific type of pig. They're fed a diet also includes lots of ACORNS. they're processed a slaughtered a specific way they're aged for up to four years So you know there's a Lotta love that goes into these pigs and there. Was this family that Oreo family A man Jamie Oriole and his son and and His son is American born but they're from Spain and he was wondering what would happen if they took that same process and brought it over to the United States and they partnered with this scrape guy will Harris whom am you know farmer in Bufton And Georgia to take those you know as much of the process that they use in Making true iberica Ham and Spain and and try to mimic it as much as possible here. But you know pecans grow You know a lot in Georgia. So why not? And they're so tasty so yeah I mean why wouldn't you try to feed constant and peanuts to To pick instead ACORNS so it really was about the process of how they did that how they set it up The challenges of basically. You're in ham ground. Zero Right. Exotic lasers are creating him down there. I love him. I could talk about him for years. My uncle effort used to curate on country. Hounds Hound kid growing up. You know I grew up eating it. So so it's a great little episode and You know at the taste some ham which is always a good thing you know. I I just have to tell you that listening to it was such a wonderful experience for me because I wrote a story about will for the bitter southern Call the dirt underneath and it. Kinda remains the thing that I've written. I've I'm proudest of since we started this thing and when I was with will on his arm reporting that story five years ago. He told me that he was beginning to explore working with someone in Spain to get some Iberian pigs and he drove me out to a section of one of his fields that had a pretty thick stand pecan trees in it and he looked at me and he said have you ever had that op Burien Ham and I said yes sir I have just one time and he said. Can you imagine what that would taste lack if they was eating? Pecans and I went. Oh my God that would be wonderful and he actually had a heard a goat under that. You know Pinned in in that field and they were like clearing the brush for the piglets to arrive. So this episode of your show was like really kind of special to me to listen to. Y'All did such a great job with it. Well thank you. I love that you had a completely. I mean connected but different perspective of this whole story from the very start. Because you Y- well you knew will So he was already in your head in your heart. It sounds like to and the whole experience and and to have that question as to give you imagine if what would they as like if they were eating pecans and then cow to listen to our story all right. Let's take a listen to come on? Y'All.
"bridget lancaster" Discussed on Proof
"You're saying I'm so. What was your verdict? How how does Iberian pastures compared to the original stuff you know it made me reflect on something that's been dogging me the whole time? I've been working on this story. I've I've been so focused on this formula. You know what makes this ham so special and can you break that down to its component parts and rebuild it someplace else you know. Pigs plus acorns plus salt plus time. But I'm realizing that what I was missing. And maybe what my friend. Elliot's was so offended by way way back ahead and was maybe you can't just reduce something like how on ready to just a formula. I mean the breed of pig is important. What they the East is important? How they cure? It is important but it's also about the people who make it and the context in which it's enjoyed my love affair with home on can't be separated from those parties with friends in Barcelona and the romance of being in that Old City with its old old buildings all those old traditions and similarly. I think I liked this new American home on which I enjoyed in new town with the new friends not any more or less than the original just different but just because they can't be separated from its context doesn't mean that we shouldn't try in this case. I'm really grateful that someone is trying even though originally what I wanted was cheaper more accessible home on at my fingertips right here in the US and his project really doesn't tick either of those boxes. It's expensive it's hard to get but it does tell a story and maybe that is what we really want from special food like come on medical. Uh if you WANNA see some photos of the Dainty Iberian pigs and escape artists Turkeys at that white oak pastures we put them up on our website for you. That's www dot America's test kitchen dot com slash proof and. We've also posted a link to the eater Peter Article About Iberian pastures. That my mentioned go check it out. Oh and if you like proof then be sure to subscribe wherever you listen. So you'll get new episodes as as soon as they drop and while you're there why not leave us a rating or write us a preview. It really helps other people. Find the show. Proof is hosted and produced by me. Bridget Lancaster our executive producer is Caitlin Kelleher. Sarah Joiner is our producer associate producer caroline record scoring sound design and mixing by Matt. Boynton goal travailler audio. Brian Campbell of signal sounds composed our theme music additional music by Kyle Forester and Jordan Pearson post production support from Hen Margolis. Our production manager is Diane knocks. Fact checking by Kyle Williams. Jack Bishop is a dry cured Boston. Ham and the chief creative officer of America's Test Kitchen David Nussbaum. He's our CEO. Thanks again sponsors. Bob's red mill color chef steps and oxo proof is a production of America's test kitchen. Thanks to our tapes. Anchors Chris for this episode Debbie daughtry Isabel Cadenas Kenyon and Shirley Way I'm here in the studio uh-huh with my colleague Molly Birnbaum. She's the editor in chief of America's test kitchen kids. Hey Molly he bridget. Thanks for having me you bet. Well why don't you tell us a little bit more about America's tasking kids. Yeah for sure. So America's test kitchen kids is pretty much exactly what it sounds like all of the great reliable recipes and cooking content of America's kitchen but reimagined for kids and we just launched a new young chefs club subscription box. Kids receive a themed owned box filled with kid tested recipes hands on activities and experiments in other superfund creative stuff sounds great. Can you give me UH I dunno an example of some of the experiments that you might receive and one of those young chef club boxes. I can actually do you one better brigid. I've actually Braaten Martin Assistant with me to the studio today. This is Leyla. Leyla welcome. Thank you so today. We're going to explore the science of crispy versus crunchy to super important textures and two of the most popular food textures for snacks. This is part of a science experiment for our January Young Chefs Club texter box. So we're GONNA start. You guys both have some chips. Classic potato chips and Tortilla chips. Do you think you can tell the difference between crispy and crunchy using just your ears. Just the sound that you you hear when you bite into those chips. Maybe we'll find out all right. Let's get into it in some GONNA eat the potato chip. I I I think this one is crispy crispy. Why because it's more delicate and more like easier to break okay? Great one drive the other one. Yeah okay so this. One is the TORTILLA chip. What is that one sound like? I think that the tortilla chips were more Thick and I think they were crunchy because they sounded like lower pitch in my mouth. Yeah they sounded like my brother's yelling at each other uh-huh yeah. The potato chips sounded Chris Beer because it sounded like how more high pitched in my mouth and in it sounded like my Guinea pig kind of like Squeaking and stuff because it is more high pitched. Yeah that's totally right. One thing that scientists agree agreeent with crispy and crunchy foods is that they sound different when we eat them. And so you are a right. The potato chip crispier as the Tortilla chip is crunchy and in a science experiment. In the box go into that in a bunch of different ways including measuring the force it takes to break one of these chips but what scientists have found is that people described foods that make higher pitched sounds as crispy and foods that make lower pitched sounds as crunchy. This was great and thanks. Leyla thank you to molly. And if you WANNA get this experiment and lots of other great recipes and activities evidence for the young chef in your life while then head over to eighty k kids dot com slash proof use code eighty K kids ten at checkout for ten percent off off your first box halo. What's your favorite chip which flavor any kind except and guy?.
"bridget lancaster" Discussed on Proof
"Most likely what happened is Jambalaya developed. Because there's a lot of forces came together to make it happen. African Labor made race widely available and cheap and they were French and Spanish culinary influences in the deep south that that let's face it very clearly could have come together to form some sort of Jambalaya recipe. I hate that. That's the answer to this question that ah the colonizers the slave owners that they are probably contributors to the development of this recipe. That's so essential to African American culture. But that doesn't I mean there's no link to Africa a rice dish simply wouldn't have made it to the heart Louisiana culture without the skill and cultivation of rice by West Africans in the Carolinas China's and it also means that somehow these two dishes Jambalaya and Joel race evolved in separate places on entirely opposite. This is the world in parallel with each other and end up looking almost identical at almost the exact same time which I think is beautiful beautiful in its own way so Kayla after all of this. I'm I'm going to ask you. How do you feel about the outcome? I mean I mean you were really determined to solidify this connection and what we found is a little bit of the opposite it is somewhat disappointing and yet the discovery every is beautiful in itself. These dishes both have such a big cultural influence. And the fact that both of these dishes emerged along similar timelines signifies unifies this parallel identity that exists between Africans and Black Americans even with the diaspora splintering connections even with such a horrific period of history. We've managed to make these incredible dishes that somehow reflect one another and you know join hippolyte did say something to me that I think puts it nicely. Everyone wants to know who started it and I think when I get that question I always want also dig deeper and ask. Why do so you need to know like what are you looking for in the need to sort of understand who started it and I think that part of that is because we want to make these very strong connections to our heritage? We want our strong connections to Africa. In particular and African Americans want to be known as producers of things because so much of our history has been wiped away so much of our history is unknown. The ugly truth is that colonization is inextricable from the way food and culture develops it just does have an impact. What we want is beautiful anecdote of this African resilience through impossibly hard times But I do actually think that that's exactly what this is Kayla Stuart. That story comes to us from feet into world's a project that brings the work of immigrant journalists and journalists of color to public radio PODCASTS and online line media Kayla also reported version of the story for civil eats a nonprofit news organization focused on the American food system. GO TO CIVIL EATS DOT COM to learn more if you WANNA see some pictures from Killa trip to Ghana or learn more information about Gwendolyn mid low halls work and the transatlantic slave trade database. Well we've put that up on our website for you. That's www dot America's test kitchen dot com slash proof. Go check it out. Oh and if you like proof be sure to subscribe wherever you listen. You'll get new episodes as soon as they drop. And while you're there why not leave us a rating or write us a review. It really helps other people. Find the show. Proof is hosted and produced by me. Bridget Lancaster our executive producer is Caitlin Kelleher. Sarah Joiner is our producer associate producer caroline record scoring sound design and mixing by Matt Boynton of Ultraviolet Audio. Brian Campbell of signal sounds composed our theme music additional music by Kyle Forester and Jordan Pearson Post production support from Hen Margolis. Our production manager is Diane knocks fact fact checking and additional research by Kaya Williams. Jack Bishop is the chief creative officer of America's test kitchen Dave Nussbaum is our CTO. Thanks again to our sponsors. There's Bob treadmill colour chef steps and oxo proof is a production of America's.
"bridget lancaster" Discussed on Proof
"That's illness shuts a journalist and South Africa. If you want to see some pictures of the black soldier fly larvae farm and all the insect infused food while they're up on our website that's www dot America's test kitchen dot com slash proof. Go check it out. Oh and one more thing. If you like proof then be sure to subscribe. So you'll get new episodes as soon as they drop and while you're there why not leave so reading or write us a preview wherever you listen it really helps other people find the show. Proof is hosted and produced by me. Bridget Lancaster caster our executive producer. Is Caitlin Kelleher. Sarah Joiner is our producer associate producer caroline record scoring sound design and mixing by Matt Boynton. Ten of ultraviolet audio Ryan Campbell of signal sounds composed our theme music additional music by Kyle Forester and Jordan Pearson Post production support from Hen Margolis. Goals are production. Manager is Diane knocks fact checking by Kyle Williams. Jack Bishop is a buggy Basil Pesto and chief creative officer of America's test kitchen given us bomb is our CEO. Thanks again to our sponsors. Bob's red mill chef steps color and oxo proof is a production of America's test kitchen. I'm here in the studio with my colleague Molly Birnbaum. She's the editor in chief of America's test. Kitchen kids Hi Molly thanks for having me you bet well. Why don't you tell us a little bit more about America's test kitchen kids? Yeah for sure. So America's test kitchen kids is pretty much exactly what it sounds like all of the great reliable recipes and cooking content of America skin but reimagined for kids and we just launch onto new young chefs club subscription box kids receive a themed box filled with kid tested recipes hands on activities and experiments in other super find find creative stuff sounds great. Can you give me. I don't know an example of some of the experiments that you might receive in one of those young chef. F- club boxes. I can actually do better bridget. I've actually Broughton assistant with me to the studio today. This is layla hang the Hula. Welcome thank you so today. We're going to explore the signs of crispy versus Crunchy to super important textures and two of the most popular food textures for snacks. This is part of a science experiment for our January Young Chefs Club texture box. So we're GONNA start start. You guys both have some chips. Classic potato chips and Tortilla chips. Do you think you can tell the difference difference between crispy and crunchy using just your ears. Just the sound that you hear when you bite into those chips. Maybe I'll find out all right. Let's get into it so I'm GONNA eat the potato chip I I think this one is crispy crispy. Why because it's more delicate? Get and more like easier to break. Okay Great Yeah Okay so this. One is the TORTILLA chip. What does that one sound like? Geo I think that the tortilla chips were more Thick and I think they were crunchy because they sounded like lower pitch. which in my mouth? Yeah they sounded like my brother's yelling at each other. The potato chips sounded crispier her because sounded like more high pitched and my mouth and it sounded like my Guinea pig kind of like Squeaking and stuff Africa's is more high pitched yeah totally right one thing that scientists agree on with crispy and crunchy foods is that they sound different when we eat them. Until you're arrayed. The potato chip crispier as the Tortilla chip is crunchy and in a science experiment in the box. Go into that in a bunch of different ways including measuring the force. It takes to break one of these chips but what scientists have found. Is that people describe foods that make higher pitched Sounds as crispy and foods that make lower pitched sounds as crunchy was great. And thanks. Leyla thank Tamale. And if you want to get this experiment and lots of other great recipes and activities for the young chef in your life while then head over to eighty k kids dot com slash proof. Use Code Eighty K.. Kids ten at checkout for ten percent off your first box halo. It's your favorite ship which flavor any kind except in?.
"bridget lancaster" Discussed on Proof
"From America's test kitchen. I'm bridget Lancaster and this is proof. I remember my next door neighbor. Had his son pranked their New Year's party by turning off the main power to their house at midnight but otherwise nothing happened on the scale predicted. This barrick right. Our producer for the story connection to prepping and food storage started pretty close to home. Yeah my parents were in. That group of people caught up in the two K.. Scare and they prepared for it by storing food food. What kinds of things did they decide to store all shelf stable items you know if the grid went down? We weren't GonNa have refrigerators so we had rows of metal shelves shelves in a garage lined with five gallon. Buckets of dried foods like we dry beans powdered milk dried beef as a kid. What were you thinking were you freaked out about about? Y2K Wasn't that freaked out by Y2K. Exactly but I don't remember thinking it was strange to put away all that food either but I guess I'm in the minority there because I still get incredulous looks whenever I tell people my parents food for. Y2k when the whole thing was over. Yeah I think all the news coverage in the fact that the world didn't in fact end really helped cement the idea that stockpiling shelf stable foods in case of the apocalypse. Something crazy people do. But I've always kind of thought that can't be the full story. My parents weren't trying to escape society. They weren't afraid of a looming divine Judgment Day. They weren't part of some paranoid fringe political group. They just wanted to be able to provide for the family if something catastrophic did happen to them felt like the responsible thing and to do the time so I guess I've always believed that it's possible to store food for non weird reasons and wanted to figure out what some of those reasons are and that's what we're here here to figure out. That's why we're here to figure out. I think similar picture comes to mind for all of us when we think about Doomsday. Forever's I folks folks Canadian Here so today. Share my thoughts with you on surviving. The first one hundred days of a catastrophic nationwide power this bunker even comes comes with an escape hatch in case the entrance to the bunker is what after a nuclear disaster. I have three hundred forty different types of squash. Two one hundred different types of peanuts. I have just over eleven thousand types of seats on this. What does this cold air? Fifteen fifteen got your ammo magazines. You Got Bullets to start an army here. Yeah but this story isn't about them because in order to understand how we got here we have to go back in time. Our strengths starts with a woman named Esther. Deke many consider her. The godmother of modern food storage esther was born in one thousand fifteen in a small town in rural Utah. She was part of the big family. Two boys thirteen girls all of her siblings except the boys had snow as a middle name was Zecevic daughter retail. Yeah because that was a very well known relatives that they were descended from the relative that all esther's siblings were named after was a Rastas snow snow and he was well known esters church. The Church of Jesus Christ of the Latter Day saints also known as the Mormon Church because he'd helped settle the church throughout Utah. Utah around the time of the civil war. anyways Esther's family grew as much food as they could bartered or traded for the rest they raise animals and kept bees redouble remembers the stories. That was just the way that they live. The country folks knew how to prepare food. They knew how to Canada and process and save it for winter. Enter and build their root cellars. Esther grew up and fell in love. His name was Russell dickey behind during high school. Russell was older than Ester Easter. He had a motorcycle dropped out of school though. His junior year landed a job in California building in painting movie sets at Paramount Studios. Russell chased the job. Bob Esther Chase Russell. There's a story of her and her sister's going down to see him in California and they rode on top of the farm truck filled with. I can't remember what vegetable but some vegetables laid out on top burrow down going from Utah to California crazy girls. But what do you do when you're in love. The the two sides other long distance for a few years they got married shortly after Christmas. In nineteen thirty four esther would have been about nineteen newlyweds settled into a home in Burbank near the river. Ever Estrin Russell's son Nelson remembers those early years fondly. He grew up catching frogs and fishing the river. We had a lot of fruit trees and variation things like it was a very large lot. And so we always had food and stuff like that to eat. The DICKY's wave life mirror their upbringing in Utah. They grew their own food. Dude bartered or traded with their neighbors. It kept them connected to the Land Russell's work with seasonal and they were able to get through slow periods this way the value their connection to nature to land and they spent a lot of outdoors. It seems Estrin. Russell couldn't get enough of that. Actually they've spent most nights outside on the porch. They built on top of their garage unless they were schick. They were always outside. Seemed like it wasn't my thing. They had electric blanket in heavy quilts and stuff like that and they just sleep. Outside didn't matter. What kind of weather wasn't that was a big windstorm or something? But they enjoyed that. The dicky's were practically still newlyweds 1937. When their church the Mormon Church hosted an important conference that changed the course of Russell and Esther's life the president of the Mormon Church J Reuben Clark Junior stood up at the lectern and warned warned that the US might get wrapped up in another global conflict and they could get messy so he said it'd be a good idea? If individual members of the church took steps to store their own supply of food fuel clothing that every head of every household. See to it that he has on had enough food and clothing living and where possible fuel also for at least a year ahead. Now before I tell you what happened next. We need to explain that this suggestion to store food wasn't completely out of the blue By this point in the Mormon Church's history food storage had actually become one of their things. What do you mean it was one of the things well? Before settling throughout Utah members of the Mormon Church had been on the run. The Church was founded by a guy named Joseph Smith who claimed he received a vision from God with instructions for starting a new church. The True Church and that was a controversial thing to say round people who belong to author churches in Pre Civil War America. And so- mobs chase this young church population out of every city state. They tried to settle in New York. Ohio Baiocco Missouri Illinois it was in Illinois that a mob actually killed Joseph Smith and at that point the group decided to make a run for the western part of the country. They ended up settling in Salt Lake. CITY UTAH. They were so traumatized by what they've experienced in the eastern part of the United States that they wanted to be self sufficient Holbrooke. She's a historian who works at the Mormon Church's headquarters in Salt Lake City. Kate explained to me that the church initially stored food to establish some baseline baseline food security. We was a popular crop because grew L. stored well ground up into flour sprouted into grass or boiled and eaten whole. They wanted to be I self sufficient and independent from the rest of the country so they could never again be. It's destitute as they had been in their early history but it wasn't just self reliance the Mormons were after they also viewed food storage as a necessary precaution against the end as an end of days. He's exactly there was a belief in the church. That Christ might come or their Armageddon might happen in in eighteen ninety. Oh boy yeah so in preparation for the end. Capital t capital T. The church kept stirring wheat. Lots more wheat but the world. It didn't end at least not everywhere. It wants large-scale. Disasters happened all over the world and the decades that followed a massive earthquake in San Francisco. Oh a horrific famine in China and the Church thinks. Well it's not the end we had in mind but maybe this food we saved can help they think oh we can share. This is the kind of thing we've saved our wheat for and we'll send it and be part of the solution. So that history of storing food to be self reliant reliant and also to help people in need. It's all there in the background when the dicky's get the Church's annual conference report that recommends ramping up their food storage but things are a little different at this time in terms of how much they were supposed to store. The church. President said store enough food so that if necessary your family could survive for a whole year a year food. That's going to take a huge huge fruitsellers. especially if you have more than a couple of kids I mean how much food you even need need for a family for all year. Yeah.
"bridget lancaster" Discussed on WNYC 93.9 FM
"Most of us have some kind of honey and usually it's either gathering dust in the back of the cupboard or just getting stirred into two year younger but it's not always in the people reach for when the cooking so Sally swift as America's test kitchen Bridget Lancaster what they know about cooking with five Bridget great to have you back I want to talk to you about honey today can we just start with something really basic like can you explain the difference between raw honey and regular honey I'm sure yeah the you basically have two choices when you go to the supermarket they're now starting to also sell raw honey as well as regular but you know the clear fluid you can see right through it sometimes it's in a bottle shaped like a teddy bear regular okay that's the kind I grew up with right and then you have raw and it's cloudy it so you can't see through it at all sometimes it's almost white like a butter and that's raw honey and the main difference is how they're treated of raw honey is not cooked so it's raw and if it is cooked a little bit it's just up to a hundred twenty degrees and that's mostly so that it can be poured into a container but raw honey still contains pollen and might have a little bit of the wax stolen that you find from the hive and it's got little crystals not the sugar started to crystallize in there and that's what turns of that take kind of color for lack of a better word but the regular honey is the kind that you can see through it's been heated to a much higher temperatures about one fifty five or higher it's almost like pasteurization unknown they want to kill off any yeast that's in there because the yeast might start to ferment the honey and it also staves off crystallization okay so it's just a cleaned up version essentially I know that you guys have tasted some and they taste different other amp they sure do Hey they really do wild honey tends to be really local so there are fewer national brands of raw honey and often they are what's called Monna floral and that means that all the flowers that reuse the nectar from the flowers were from one certain type of flower so you end up with very specific flavors and the raw honey that are sometimes because it hasn't been filter that has been heated the flavors are still there so you get more that flavor you get more of that floral flavour but we really really like raw honey yet has personality it does and you know sometimes it's a little crunchy yeah I love that because you can spread it on toast it's got this little country that's it's almost like sea salt yeah but it's mostly just the sugar starting to crystallize that's it and what is the best way to deal with your honey when it gets solid rate so even the regular honey sometimes likes to Riverton crystallize and turned solid again and people say oh okay gonna throw it out absolutely not you don't have to throw it out there a couple ways to bring it back to that fluid state so anything you can do is scoop some out at it in a glass bowl and microwave it for about ten seconds at a time we just wanna stir it make sure that it's heating evenly until it's nice and fluid or if you gonna use a whole bunch so you're making something like a honey K. can you need cups of it right a time right not you would just take the container it has to be a glass container for this to work put it in a saucepan with water just a couple inches of water and heat that over low heat and that'll start to remount all those crystals no okay beautiful fluid honey okay can we talk a little bit about those single flower honeys like you see two below and you see I can't think what else buckwheat I've seen do you have an idea for us on what the different varieties taste like won't read usually there's a source on the side of the honey package okay say what types of flowers were used are what the sources so you're gonna taste whatever the flower was that that honey was made from so something like an orange blossom it's going to taste very citrusy ought to below is a tree in a has kind of a tiny flavor so you're gonna get fat and buckwheat but it's actually we found was when the stronger honeys it almost has this malty flavor to it much like molasses it's darker too I seem to remember it is and and buckwheat itself has protein and its other proteins in the honey that react with the sugars and you end up getting this multi year flavor it's a very strong flavor so if you like a toasty honey flavor it's great otherwise sometimes people like that clean flavor and they want to go with something a little bit more miles like triple a or orange blossom okay so let's talk about cooking with honey when should we be using it well when what people should know is the more you cook honey the less flavor it's going to have so if you're making something like a honey cake you're gonna need to use a lot of it in order to get a little bit of flavor I'm but we found a honey you picture of things that are glazed I'm not talking like donuts which I always think of but I'm things that are savory chicken pork fish and things like that so glaze we found the honey was one of the best ways to glaze just about anything be had a recipe for a whole side of salmon which is you know the the piece of salmon itself the thickness isn't that seconds maybe a half inch or so so really the the problem Sam is over cooking it you don't overcook it so if you cook it until it's just done there's almost no color on the top so we went the kitchen we were looking for different ways of adding color to the top getting it to brown quicker so we tried sugar which has been like sugar and sugar was really spotty didn't work very well but honey was kind of amazing just brushed on its smoothed over the surface perfectly and it browned evenly all over and it has to do with the types of sugar so sugar itself is basically just you know it's a disaccharide it contains two specific sugars to make its own charter so when you we think a regular table sugar is basically sucrose but the dye saccharine but honey is monosaccharides is actually two monosaccharides that are still separate they have a combined to make its two cars so in order for sugar to start to brown has to break down into those monosaccharides and then I can start to brown so that's why honey because it's already in that state yeah well brown fast signs up ahead yeah and then last but not least what is the best way for us to keep honey does honey go bad now it's really hard I I've never seen honey go bad I can assume that if you had raw honey that had a large amount of Houston that it might start to ferment okay has never happened to me so for honey we always tell people cool spot in your pantry is green or you can actually freezes freezing will stop all aging when it comes to high but also stops the crystallization hi and I doesn't get hard this at a frozen block you know I I called a squishy solid he's completely it's really a strange it's not like clean you know where you think okay yeah I was frozen but it's not this is weird it's a squishy solid and you know it's a good idea if you are going to store your hunting in the freezer not to store all in one container I would probably put in smaller okay patches maybe a two tablespoons or even poured into an Ice Cube tray and you know you can heat it up if you want or just let set at room temp and in.
"bridget lancaster" Discussed on Proof
"Back in two thousand and to the town of crofton, Maryland became ground zero for monster sightings, the monster was a fish, but we're not talking about guppy or neem. Oh, this fish had teeth. It could grow several feet long. And according to rumors the thing could walk on land. It was called a snakehead, and it came to crofton a couple of years prior when a local man, ordered a few the fish to be sent to him from New York City, he wanted to make a special kind of soup for his sister felt he never made that sue and for a while he kept the fish tank until they got too big. Then he dumped them into a nearby pond. Two years later. The pond contained over a thousand babies snakeheads, and several adults local, people panicked. They thought that the fish might find their way into a local stream or even worse than nearby Potomac river. Even Stephen Colbert of the daily show at that time offered a plan to help control the population. When more on the northern snakehead we take you out, live to Stephen Colbert who joins us now. Our animal control expert. Yes. John Stephen, as been any progress in finding a solution to the environmental devastation being caused by these Chinese, snakes, John officials here really grasping at straws. They're talking about administering electrical shocks to the water, there toying with the idea of poisoning. The waterways to flush the snakehead how, but they'll probably just kick those proposals back to some subcommittee, that'll issue report. And by next Friday, snakeheads, we Suman into your toilet bowl and snapping.
"bridget lancaster" Discussed on My Brother, My Brother And Me
"Risk dulling this beautiful blade. You have to absolute have. I mean, using a dull blade is the worst thing. You can do it. It's just gonna skip right off the food is gonna find your finger every single. Well, now, I never went to cook. Again, I went chain mail gloves. Is that a thing my friend got one of those because he used to run the slicer arby's friend had one that we use for cooking all the time. Because it there is there is little more empowering than cooking with chainmail glove as it's like, I don't care. I'll do whatever I want. What it is. Literally, medieval, right. Put you back in. These giant Turkey legs. They use them a lot for shucking oysters up here, the chainmail gloves and things like I would Borey like that. I'd be like, well, I've already got the glove. I should just go ahead and buy full chainmail pseudo armor. Why would that were you? Yeah. That'd be kind of amazing. I've been watching Marie condo. And I don't think she'd be so down on me owning a whole set of chain mail armor. I think sparked me a little bit of joy right now. But then quickly it would just be a lot of armor. It'd probably folds into nothing. Might be a good point. Yeah. And you know, when when the shit hits the fan, I'll be the one where in chainmail, that's and she won't be she'll be. You can fight recon worst. She'll be like, where's my weapons armor? That's right. I threw them all away and chainmail is great scrubber for real hardy pots and pans, say sure. So you get revenue on your body all in one cooking robot. Get gristle off the third thing. I need a video for. Bridget lancaster. Thank you so much for joining us on my brother, my brother and me where can people find your your work your body of work if you will? Wow. So well, I would love people to check out my Twitter account. It's at real be Lancaster or go to.
"bridget lancaster" Discussed on My Brother, My Brother And Me
"She is the host of America's test kitchens new show podcast in this case called proof. And she is also on this podcast. My brother, my brother may. So that I it it may seem like a contradiction. But I assure you, she is president her name is Bridget Lancaster. She is here with us. Bridget lancaster. Welcome to my brother. My brother and me. I can't even believe I'm here. I mean, this is like a West Virginia. Homecoming. I learned this that you grew up in cross lanes. Is that I sure did. Yep. And I worked at the Huntington mall leader, not hourly where ash as Schiff I have to imagine it was olive garden, and we're the big loafer. It wasn't even food. I was at the Benetton. Yeah. High end folks here. Wait griffin. Did you ever work at the high damore? 'cause if so that would be all four of us. Unfortunately, now, I think I'm one who escaped its clutches. The I worked at the best buy just, and I believe you were at both the olive garden and the badges I was at the olive garden. The badge is the best buy the toys R us over that mall. Yeah. An amazing at five different mall area places. But now, I work at America's discussion. Nope. That's what that's pretty too. Now. So tell me this new podcast proof. Is it a podcast adaptation of the Gwyneth Paltrow Anthony Hopkins movie proof? You nailed it. Not going anywhere. It's probably exactly the opposite of that. I would say. As close as it would get to Anthony Hopkins or sir. Anthony hopkins. Right would be maybe we would do it an episode on do Fava beans and Canty actually go together. Hey, did you know that the guy who directed that movie as well as Shakespeare in love and the best exotic marigold hotel his name is John Madden. Right. That doesn't seem like it should be allowed. John madden. It's the same guy. I huge football, man. I guess we have a lot of questions from listeners about food and cooking here. I want to ask one though for get started. Bridget. What food are you most embarrassed about very much enjoying just like what what's what kind of garbage? Do you really get down on? That list is long is really long I love, but don't pull out one bridge down you to pull out one that makes you sound like a woman of the people, you know, like, I don't wanna populace choice here. Something nasty like potato chips. Rose. Yeah. Yeah. No way. I'll right. Yeah. I got one. Although, you know, I'm saying it doesn't sound gross to me, which is why eat it. But I love I love microwaved baloney. What the? That was that thing do mean baloney that you Mike wave not like Greece right thing. Don't eat that below to you. Okay. I got to tell you why. And I guess you could do it on top two, but I'm just really impatient. So you take a slice of baloney, and you got to cut these little little like release cuts around. Otherwise it'll Cup up. Like the Cup because it captures all the baloney sweat talking about like fried baloney. It's basically fry baloney, and I talked with cheese. And then as a as it cooks it turns. It's basically a hotdog and cheese and flat farm, I know. Oh my God. You have just given me the strongest sense memory that one time. I remember spending the night at my friend Chris's house when I was like ten and he microwave a slice of baloney and put like pizza sauce and mozzarella on it and like served it to me like baloney. Now, I thought this would be like a fun food segment where I would learn about great foods. And now I never wanna to eat ever. Again. I'm gonna go buy a lifetime supply of soil and just kinda give the rest of it. Come on. I didn't I would hate that. I disillusioned you a little bit. I it has been awhile since I've had my microwave bloody tree to be fair with driven somac-. It'd probably be better we stopped eating solid food. Well, that would be maybe period baloney would be now we're talking now, you're cooking area expert you..
"bridget lancaster" Discussed on WBT Charlotte News Talk
"Want to recap our top story to make sure you've heard about it is that important health alert this afternoon from the feds that could affect your dinner tonight. Do not under any circumstance eat Romain lettuce period. You could become deathly sick. That's the word from the centers for disease control. The feds are warning Romain lettuce is not safe to eat in any four. And they're being specific it doesn't matter where or when you bought it. It doesn't matter if it's chopped or whole or part of a salad or even a single leaf on your cheeseburger. It doesn't matter if somebody already eight part of a stash of romaine and didn't get sick at all throw it all away and do not consume one bit. It's appointed. And specific warning. In other words, now on the CDC website officials there say it's because at least thirty two people at least thirty two in eleven different states are very sick with a dangerous type of e-coli dangerous Shepard Smith with Fox News, again, if you've got any romaine you need to throw it out, including. Any salad mixes containing any romaine and all shelves, or draws that romaine might have been stored. Not just be washed, but also sanitized the CDC says the bad remain can lead to e-coli infections and thirty two people across eleven states are recorded is becoming sick in this latest outbreak with one patient suffering a form of kidney failure, this warning is on usually broiled because the CDC has not at this point being able to identify where the infected romaine is coming from. And they have no idea that's reporter Jonathan hunt. So they're saying do not order romaine and restaurants throw out what you have at home. In. Fact restaurants have been told to get rid of their supply of at supermarkets have been pulling it off shells. They're not sure what has contaminated the lettuce, but they do know for sure this. It is dangerous if you eat Romain lettuce, so don't take any chances seven and a half year before seven WBZ. Speaking of food. Our reporter Brad Jensen has a new podcast that he does on all kinds of quirky stuff. And in the newest episode. That's posting this week. He talks with Bridget, Lancaster, who is on that television show, America's test kitchen. She is really good and Brent being a bachelor who likes to cook. Did you hear that girls? He's a bachelor who likes to cook just throw in. He asked Bridget about cooking. The perfect Turkey on thanksgiving. All right. So the Turkey upside down keeps the breast more moist while cooking it true or false. And it's actually true. It might not be the way that you think it is. But if you if you start started Turkey with the breast meat side down your shielding it from the heat of the oven from the direct heat for a good part of the recipe. So you're what you're doing. Is. You're slowing down the cooking of the breast made. And that's good because the breast meat is done about ten degrees sooner than Siamese. The drumsticks breast meat cooks about one sixty five and why you went to size and the drumsticks to come up to one seventy five. So you need to slow down the cooking of the breast meat in order for it to all come out at the same time and be perfect. So west Virginia's just a couple hours north up. I seventy seven to eighty one from Charlotte. So I'm gonna ask you this because I'm sure you probably grew up being around this type of stuff, but people outside of the south have a hard time putting the brains around this thoughts on fried Turkey. Well, okay. If you don't know what you're doing. It can be dangerous the thoughts on eating this delicious. It's the Christmas skin that I've ever encountered my entire life headed on a couple occasions. It is. Amazingly fast to cook. So it doesn't take up space in the oven. There are a lot of great reasons to fry a Turkey. If you're doing it for the first time, I suggest you eat at someone else's house. I that's done it a few times watch them because usually people that have fried turkeys become an expert, really quick. My one little piece of advice is never deep fry a Turkey that still partially frozen and people do that all the time, and it has ice crystals on the inside. And you really don't want any water to hit that Harwell. That's where things can go wrong. This Bridget Lancaster. She is actually as it turns out from West Virginia with America's test kitchen, the television program to great interview, you can hear the whole interview she did with our Brett Jensen on his podcast, which is now up at wbTcom six fifty five here on Charlotte at six I'm sure you've seen them already. The Salvation Army bell ringers are out for the holidays. You drop some loose change in the kennel or. Sucker to it really can help a lot of people person. Yes. Salvation Army kettle campaign.
"bridget lancaster" Discussed on Proof
"So. The community today is smaller. It's never going to reach the heights at once did in the nineteen fifties and sixties it's never going to have that kind of intensity. But I think in every major market there's room for a Tiki bar. I think they're comically American. And I think they're just as valid as a sports bar. It's something that we invented as a people. There are wonderful example of American imagination and creativity from an era when Americans loved themed, dining teamed, experienced and they loved artifice, whether it was, you know. Snow lodge, the place or Bavarian schnitzel house or a Mexican hoc- Enda themed play whatever it was that people really enjoyed that artifice, and that structure of space that told you a story, and I think there's going to be room for that for a long time to come. There are still some theme dining places out there. But I can't think of anything that's so immersive that it takes you away from where you are and put you into this place that unless you live in Hawaii is completely different from what you can see outside of your window. He can't always afford to go to Maui or to heat, but you can go down the street for a drink. And if that brings a little bit of happiness to your life that I think that's great. So where should we end this Tiki journey? How about back where we started if Berkshire on was kind enough to give us her grandfather's ritual nightime recipe. You have Jamaican rum. And that at that time it was a seventeen year old Brum J Rey nephew from Jamaican. And so orange curious. Oh, not blue curious orange curious, which is a bitter orange or shot, which is almond and fresh lime. The thing that is the line is so important because we dropped the spent lime shell in the top of the drink because you still have the oils from the lime shell and then meant when you slap the meant it kind of as the whole kit and caboodle. Thanks so much to San Francisco based reporter brandy Hal for producing the story. Chances are there's new Tiki bar here you so if you're looking for a place to escape and unwind coca visit. But if not pick up a copy of Martin Cates. Excellent book smugglers cove, exotic cocktails rum and the cult of Tiki. It's recipes for the classic might end other drinks plus tips on setting up your own home Tiki party. Crew is hosted and produced by me. Bridget lancaster. Our executive producer is Caitlin. Kelleher. Sarah joiner is our producer scoring sound design and mixing Matt Poynton editing by Caitlin Kelleher, Sarah, joiner and Jordan Pearson. Frank Campbell of signal sounds composed. Our theme music additional music, by Kayo forester, post production support from hen Margolis, our production manager is Diana Jack, Bishop is the chief creative officer and big Kuna of America's test kitchen.
"bridget lancaster" Discussed on WNYC 93.9 FM
"In with our friends at America's test kitchen to see what they're up to. And since we've got my conic American desserts on our brain, we want to talk to them about the classic in their backyard. Boston cream pie. We had hot questions for them. Is there such thing as a good one real? And why is it hall the pipe when it's obviously a cake? Our producer Sally swift got Bridget Lancaster to defend Boston cream pies on it. Hey, bridget. Great to have you back. Thanks salad. Good to be bad. So Boston cream pie. I mean, I'm I don't want you to feel responsible for defending Boston cream pie from Boston. But I do have a question for you. First of all, it's a cake. So why do we call it a pie and second of all I don't think I've ever had a good piece of Boston cream pie. Oh boy. Well, I guess I am asking you to defend it. It's so there you can have really good Boston cream pie. I'm like you. It's really hard to find it out in bakeries. That are good. You know, sometimes the cake is so rubbery so sweet they're so much sugar between the cake itself the sponge cake and that custard filling in the chocolate on top. But the high part of it that you mentioned is really interesting. We did a lot of research trying to find out exactly what they meant by pi. When it came down to was we think, and what food historians have told us is that the pie plate was one of the most used pieces of bakery back then so they baked everything in pie plates instead of cake pans, so it was just natural to call the pie. Okay. At least that's my story. So you guys have taken this apart and reassembled this old American recipe for the home-cooked. Can you tell me what you did? Yeah. Sure. Well, you'd think about there's three components to a Boston cream pie. There's two layers of sponge cake and inbetween is a layer of vanilla pastry cream. So, you know, so far so good. You've got sponge cake, you've got pastry cream, and then they pour over this chocolate glaze. Yeah. So that should be delicious. And as I've said, it has not always been what did you guys do to make it friendly for home cooks? Well, we ditch the sponge cake you did traditional sponge is super finicky. You take eggs either whole eggs or egg yolks, and you beat them with sugar until they're found me, and then you have to delicately fold in a flour mixture and those little trapped air bubbles from beating the eggs and the sugar together. That's the only leavening that the cake gets. So if you over fold in the flower, you can deflate the mixture, and you're going to have a really kinda squat Boston cream pie very very robbery at that point. So we switched over to something called a hot milk sponge cake, which is a little bit of a better. Draper's style retro recipes. It couldn't be easier to make you take milk a little bit of butter. You heat it together until the butter melts. You take some eggs and sugar, and you do beat that until it's nice and fluffy. But then you porn all the milk mixture. And then you stir in some flour a little bit of salt and baking powder baking powder is gonna make this foolproof cakes gonna rise every single time, and you do two of those or you do one and cut it in half two of those much easier to to those and the other part of this is there's some butter in the cake that makes it more tender and less sweet, you know, traditional sponge doesn't have a lot of fat in it you need that fat to counter the sweetness. Okay. So there we have the cakes. So what goes on with the cream? All right pastry cream. There's two ways to make it traditional pastry cream. Again, you take eggs or jokes, and you mix it with a little bit of sugar, and then you pour in hot half-and-half, and you have to be really careful you wanted to temper you wanted to start to thicken. But you don't want it to curdle, and you also don't wanna under cook it, otherwise it can be too thin. And what we found. There's two ways to do this the starch you can add is either cornstarch or flour and flower is going to make the pastry cream work every single time cornstarch is one hundred percent starch. And that really does have the ability to thicken very well. But if you don't heat the mixture enough, there's some insight in the joke that will actually prevent the cornstarch from thickening enough. So you end up with a mixture that's just too thin. And then also if you mix cornstarch second pastry cream little too much. It will start to thin itself. You're basically breaking down the structure and there and causing some of that moisture to weep out, but flower has in addition to start it has some fats, some light bits and also proteins and they work as binders. So you not only have the starch from the flower. But these extra powerful binders that thick and the pastry it stays thick. So it works every single time. I mean pastry cream. It's really scary for people. So it sounds like you have absolutely eliminated that issue for us. And you know, here's a little hint that somebody wants taught me if you're pastry cream colonels a little bit. It doesn't really matter. You just pass it through a fine mesh sieve, and nobody will ever. Okay last, but not least the chocolate glaze. The easy one. So a lot of chocolate glazes are made from chocolate and heavy cream. Newport over the cake that can be kind of dull the original recipe. The Boston cream pie that was made the Parker house hotel in Boston back in the eighteen fifties they mix chocolate with a fond mixture. So basically, they boiled water and sugar together until they got to the softball stage. A little bit of cream in there too. And then added the chocolate, and it makes it very brittle. Almost like handy. We wanted something that was it was thick enough to cling to the cake and not just all poor down into the serving dish. But also, stay nice and supplement be shiny, and the key to that is just a little bit of corn syrup corn syrup just gives it that flexibility and shine like a freshly polished pair of black patent shoes. Well, you have a really demystified this one is this one of those cakes pies that is better after a day's rest. Absolutely. Actually, the whole cake can be made over a few days. The cake can be made a couple of days in advance the pastry cream can be made also in a couple of days in advance. So if you didn't want to put together this whole thing in one day, that's fine. But after you put it together, it really needs to refrigerate for at least three hours before you want to slice into it. Because has set up a recipe says twenty four hours in advance. But I will definitely as sit there for forty eight hours. At least I think cakes like that that have some pastry cream and they're much better. Any kind of dessert that's really has a custard it's much better. If you give it at least one day in the fridge love, those recipes. Bridget thanks so much for explaining this one. My.
"bridget lancaster" Discussed on Throwing Shade
"I wasn't even a real guy. It was just like a blonde surfer, dude. And I was like, that guy is hot and my like told my momma, can I get that shirt? She was like sure. And I wore it and I felt like, oh my God, I feel like I am this guy. Wait. So you know that your mom bought you your first piece of corn. Then I emailed that to her, not right before we started recording, you still have that shirt. I, it's it's so weird as baby t now. Sam, I wanna play really dumb joke to you. I'm ready. Do Betsy Johnson or Patricia fields? Are I earlier when you're saying this thought they were like those kiosks at the mall that have cookies? Well, MRs Moore's fills is, yeah, that's what I'm thinking of guys were in London. This weekend with Ashland bay. We're going to carry okay with her. We've been emailing back and forth about what song it's going to be. I can't wait there. She has field's cookies, Johnson, cookie, cakes. Also was the only person in fashion. I think nine including Christian on who is the the Betsey Johnson this time who is loud and proud and exactly who she wanted to be, regardless of what fashion thought of her would do cartwheels down the who's the who's the woman that the American flag. That's where my brain is. So. So listen, the point is we have new, okay. We're going to be with Ashley, be this Saturday. Next Saturday, we're going to be what Shannon watts. The very next Sunday. We'll be with Bridget Lancaster in Boston. Then we go to Seattle with Dan savaging monsoon. And then of course we go to Portland with current Tucker of Slater, Kenny, and then we go to Denver, but we have new guest to announce, oh, I can't wait Charlotte climber. If you don't know who she is. She's a fucking bad as she is. The one who did the Milania jacket when Malania were that crazies are a jacket that said like, I don't care. She made once said November is coming. She so fabulous. She's going to be our guest in Charlotte. She she's an opinion on everything such a strong opinion from like sharp objects to Serena Williams, too. You know, LaCroix to Paul Ryan to everything. She's fabulous about someone who has lived the the gamut. I mean, she's lived in army ya'll social Justice warriors. Absolutely. And then in Atlanta, Madison will be our guest. We're very excited about that. And then in Orlando, no one, but the incomparable Michelle Collins is what's Orlando. I mean, come on, this is the lineup. All right, throw up. That's how I rob banks. This is just like you show up at the Bank with the lineup of criminals or them to pick from. With our guests. Right? There's already lines there. That's what I like. This is the lineup, and then you get in line. All right. During dot com slash tour. Oh, and in encase, people are saying to you, like..
"bridget lancaster" Discussed on Throwing Shade
"Safi, and this is throwing shade women's issues. LGBT issues, hop culture popcorn, can't handle it. Erin. I don't know how to tell you this. The tour is happening. We're going on it. No one told me where shoes were crossing the Atlantic in a matter of weeks. Kress stroke backstroke. That's right. We're going to do a medley. We're gonna. Do I forget what they call it? We're going to do butter back breast free. Do you remember the combo. Combo? Yeah. And they do at the Olympics, does a resume across do small, Russian that the Pacific I hard. So as anyone ever has anyone ever swamped with a boner. It would probably help because then you'd float. Has anyone ever has anyone seen them how they put shares new song super trouper by the way I met share. But as anyone seen the remix, they did have shares new song super trouper to the end of Titanic is amazing. So someone on YouTube is just like this needs, we'll tell us about share because everyone's grow. She's a b. e. a. us to. I. Voiced whites? No, she is like stunning. So beautiful. So sweet everything. You wish she is. Oh, yeah, for sure. And and just like, listen, there's nothing better than seeing someone. This is what I realized about her. And as we were talking, she was sort of explaining it. But like she has no one has ever had faith in her. She can win an Oscar and then no one wants for an acting job. He was talking about how during which is Eastwick one of the best if you haven't that's movie under talk about the director, George Miller who ended up doing Mad Max, George Miller directed that movie and he called her before right before the began shooting. And so two, Jack Nicholson, and they were like, you're too old to do this. You're to interest forty. They're like, you're too old to be in this movie, Jack Nicholson exc-. Both of them are saying this to her and she they were like in, you're not a good actress and she was like, I don't think she'd won the Oscar quite yet. She was about to, but she had already been. Dated for an Oscar for silkwood. She won the canfield festival for mask as she was. She's just somebody who constantly had to prove it. And I, that's what made me think like, no wonder, gay people, marginalized people are attracted to you because everyone says not you throughout the years. Everyone says you're dead, you're dead. It's over. It's over and for whatever reason it's never is. She was like Warner Music. Every time I doubt after I'd have a hit album of whatever record company drop me. They just like, we're like, you're done, you're done. You're not. It's insane. She's the best. I wonder why she never opened her own production company or we're just like, fuck you. I'm getting out of the system all start my own system. I like maybe laziness addicted to proving it. Yeah, laziness. Do you think though she was dreaming she was exactly what you'd want and she just told you the way it was sushi. Straight up was that she didn't like her own music. I was like, she's doing this Abba covers it. Is there an artist you like to cover here? She was like, I hate my like, I think it's terrible, and it's. She was like, I can't believe mama. Mia, to was even ahead. Awesome. She was great anyway, we're going on tour and then I share won't be there well, but the essence of her never tell you who will be there and by the way, special appearances, we announce this yet by Lauren Bacall by Mondo by perhaps the Easter bunny and by Barbra Streisand and male champi their male chip will be there. We have even announced that much less Shannon watts in DC Thuc and Senator Irena learn Colorado fucking chief must of. Heaver who else? Jinx monsoon, Dan, savage, Seattle. Excuse me. The host of America's test kitchen. Bridget Lancaster in Boston. Pardon me?.
"bridget lancaster" Discussed on KQED Radio
"The gop primary to fill the seat vacated by now attorney general jeff sessions republicans have called on more to drop out but he has refused argentina's navy says that seven paintings have been detected that are likely from the missing argentine naval submarine and fearful of reefs reports while this is a sign of hope the international search has been hampered by storms more than a dozen planes boats from at least five nations are taking part in the search on board the missing saab a full he four crew including argentina's first female submarine officer the vessels been out of contact since wednesday the us military's providing planes and also to underwater rescue craft one of which can rescue people from assab on the ocean bed at depths of up to two thousand feet the germanbuilt subs dieselelectric it's one of three submarines in argentina's navy argentine officials think it may have tried to make some satellite called saturday but these didn't connect because of stormy weather they expect these storms to continue for the next forty eight hours flip braves npr news the american music awards take place tonight bruno mars is leading with the nominations with eight diana ross will be honored with a lifetime achievement award and the seventy three year old is also scheduled to perform the show will be hosted by her daughter tracy ellis ross this is npr news from washington it's kqed news i'm jeremy siegel julia calling davison end bridget lancaster who you probably know as the host of the popular cooking show america's test kitchen recently stopped by kqed san francisco studios and with thanksgiving just around the corner i could not help but ask the tv chefs a few questions so i caught up with them for just a bit in kqed's green room so i want to start off with a super selfish question i'm going to my aunts for thanksgiving i have very little cooking experience and i'm a procrastinator do you have any suggestions for a quick and easy thanksgiving dish yes it's called cheese bring good cheese to.