17 Burst results for "Heston Blumenthal"
"heston blumenthal" Discussed on On The Ledge
"As we go. Now it's time for meet the listener and listen to this week is Lydia. Blue. Thank you so much for having me back my name's Lydia and I live in the Boston area of Massachusetts in the United States and I've been a dedicated plant lady for just over a year. Now question one, there's a fun and all your plans are about to burn. Grab as you escape. If I needed to choose one plant grab in a fire. A would probably grab though it's difficult question to answer my philodendron Brazil. It's about a foot long it's an eight inch Pau and it really makes a statement. It's also very easy to take care of I feel like it'd be easy for it to adapt to a new environment if I needed to put it somewhere else. And I can propagate it fairly easily as well. If I needed to question two, what is your favorite episode of Ledge by Favorite Episode of on the Ledge is got to be the grow lights episode with Leslie Haluk it just really helped me understand a lot more what my plans need for light in that you know light is honestly more important than watering it seems at this point. I've really been able to transform my space and help out a lot since then and they've really started to thrive with the knowledge that I've gotten from that episode question three, which Latin name do you say to impress people? A Lot name I say most often kind of to impress people but also just because it's currently my favourite plant is Sarah Peja woody a subspecies blueberries and I personally preferred the variegated version just because I, really like pink plants as a lot of people to. Question Fool crash elation acid metabolism attention I'm going to have to say gut reaction because I am certainly in arrowheads person and I really like to be able to see what my plans are doing i. think it's a really cool reward to watch them sort of drip in the evening when it's cool and just to sort of see them. Take on their own personalities while the Kress. Latian acid metabolism is pretty awesome I. Definitely just like to see my plants in action so I'll have to go with question five would you rather spend two hundred pounds on a variegated monster? All Two hundred pounds on twenty interesting, CACTI. So two hundred pounds on amounts Tara or interesting CACTI to go with probably the variegated on Sarah I am not good with CACTI. I have a very difficult time keeping them alive. I really liked water my plants I haven't quite gotten the right soil next yet so I'll have to go with the monster because I need to keep quite a lot of arrowheads alive but I've killed very many cactus. Thank you lear, and if you'd like to hear your own voice on the show, all you need to do is drop a line to on the ledge costar gmail.com. And my assistant Kelly will be in touch with the very straightforward instructions for getting on this particular slot. Right. Let's crack on with question of the week which comes from Chris. Who address me as moves, Perron, very formal Chris, and the question from Chris is concerning tomato plants. Now, for some reason, people often decide that they want to grow vegetables for the very first time and tomatoes the things that they pick to grow which. Is a bit like designing your going to get into cooking and. Attempting Heston Blumenthal Recipe is your first recipe. Because tomatoes are not these thing in the world to grow I mean you know it's not rocket science but there are things you need to bear in mind I'd suppose from somebody on twitter. Recently saying I can't believe it. I've just discovered the the tomato plants that I've been caring for year. I'M GONNA have to sow seeds all over again next spring. So there is a lot involved in caring for tomato plants an easy six to grow particularly if you're trying to grow them in containers. Oil even during to grade them on your windowsill. They are not the easiest plants, but let's hear what Chris has to say, and then we'll figure out how to help him. So Chris and his wife came home from a trip away on the tomato plant contain his head, an inch of water sitting on top of the soil. No Okay this is not good. So the neighborhood watered and his son watered as well. So there's been watering confusion going on and the plants as you can imagine what drowning by the time Chris go back. So Chris did the right thing removing the plants and this large and drawing them out on a piece of newspaper. And then putting the plants into the container with new soil and keeping mouth some forte to recover on his day. Really good work there. Chris. That was exactly what I would have recommended that she do. But he's finding that even though he's given a little wild plants are still looking really sad. So what would I recommend the trouble with plants that have been starved of oxygen at the roots as these plots have just by a load of water is that it really does set the plants back it. Damages the plants and they will take a while to recover particularly tomorrow said plants the fairly specific requirements, and if those aren't met, they won't look great on some sitting outside my office here on my patio, which all in two small parts and they've responded by curling up their leaves looking kinda miserable. They're still got some Nice Frito on them. If I get time, I will put them into a bigger container. If I can find one but tomatoes will show you quite quickly when things are going wrong. In this case, the plants Mo the foliage may never totally recover. That's already there. It may always look a bit miserable and you may find that. You, still. Struggle to get good fruit of these plots because they really have been set back. That's it. I think there's a chance that they will grow and you'll get something in the way of fruits out of them. I would just be very careful to make sure they don't get over watered and that you keep feeding the with a tomato feed wants the plot of actually the fruits of actually set. Then you can start giving them specialist tomato food as opposed to just a regular nitrogen fertilizer. And hopefully, plots four five, you believed all the right things Chris. You've you've got rid of the the sludgy water around them. You've put new soil. So that got some new soil with lots of errant, which is good. Hopefully, the thing that may have happened is that you may have had some actual routes around the roots and that may still be happening. The damage may.
"heston blumenthal" Discussed on The Daily Zeitgeist
"Large it? Just I do random. New socks no holes in them so A CHEF is asking people to stop taking pictures of the food before they. It's like A. It's a ongoing discussion. Russian was chefs. And the this Guy Heston Blumenthal who runs a three Michelin Star. Restaurant in London The fat duck where it's four hundred twenty five dollars for a set course for one person said he was like it bothers him to see the visitors whipping out their phones to snap the food. He says at the fat duck. We've debated needed for several years. Now if we say to people you're foods going cold you put up a barrier between you and the diner and then there are other chefs who abandoned shit outright. There's a like there's one guy was like I forget what the restaurant is. But he's like I'm really getting so upset about people taking pictures. We put up a card at the door. No photos please. Yeah I what are they doing. Maybe once during the meal you WanNa take a little photo of something because it's unusable but what about the flavors a picture on a phone cannot possibly really captured the flavors. Okay these okay. It's pompous so are you. Are You tiger food. flexor okay so to be very honest no but I also in the same vein of being honest I did. I did like a random post like the other day it was like on my story and I was wine drunk and like my friend I had a really pretty desert. So we're not gonNA affect check. You don't think I have it at the ready so and here it is okay and But no but like I don't know I think it's annoying when everyone's like posting. I feel like I kind of see what you're saying. I think back in the day I used to do like chicken. Chicken then waffles. I am here I am here at this place. You are alone now. Okay your friend but I'm sorry very different but I love listening to the weekend in my core. I was shoveling mashed potatoes in on Christmas morning. But I do. I feel like honestly I don't. I don't know why the chefs are carrying this much. It's like you have tickets in the back. Honey I like you know what I mean like. You gotta be making need to be out here like looking what everyone's doing on their phones. Go sit down at Table Gordon. Ramsey's take on miss. They asked him to. He was like Bro. There should be a compliment to you. WanNa take photos of your food. Also they've paid for it so good. Who gives a fuck with the number one like? Do you want to have a job AUB. Yeah great well then people the same age like instagram. Whatever it's Dushi but you need to have it and people are GonNa come to your place of business like the more it's like popped off at at times? I take videos on my food is when I'm making food brands. I shop the process of it's fine. Yeah I like that feels like an art but also here's a thing Maybe I'm playing myself. I can't deny I'm I'm half Japanese. Okay so I gotta take a picture of every motherfucking thing. That's racist may look speak on behalf of all. Look Yeah you're right. He's back on there is. I do have urged at times when things look so good but yeah I think really. It's about questioning them. Yeah absolutely I think it's only when I started examining the motivation of. Why did it is when I started up getting put off? I don't judge people who do do it but I'm also just sort of like so many other important things to be angry about so if you're going to get angry about people posting their food I just. I'm so happy that you have such a charmed life. If that's the case I mean he's back at the same time. A three Michelin Star Chef is pretty high level artists right like I feel like I would be fine with devil's advocate. Take of they give out those little bags. Eggs that Dave Chapelle and like other comedians. Give out at the door to their Jones in here because like some people say that that makes the show better net like makes them like more more in the moment so like that's a easy solution. Dry Check your phone back then becomes part of the dining experience. And that's going to generate eight more people to come because it's like oh it's very secretive and people loved the exclusivity of right at this point. You don't need the instagram picks to like spread word. Heard about your three Michelin Stars. Don't worry I thought it was. I thought this complaint was going to be that. They're not good enough photographers. which like some bad pictures of like Yoko thank God was full of food and like sometimes the colors off like so it just disgusting? That's next stay at home tonight. Then how about that. Yeah there's a I don't WANNA share anybody. There's somebody I've fallen. Instagram was dumbest fucking stories. I'll I just followed. It'd be like look at this bullshit. I taught my high school friends. have what's at thread and my one friend made Makes this like chicken molay recipe and like like was like sending us like bragging pictures about this like dope shit that he was making right and I'm sure it was good. Looks like absolute shit and like no one's going to say anything anything but then my friend WHO's just way too honest with like I'm sure it's something lost in translation but Alex Diarrhea Man. That's fucking grows the eleven morning but his true. Yeah Yeah I don't know pictures. Choose a food. I as somebody who doesn't take them. I'm just GonNa shut the fuck up because I don't circe exactly shit all the time. What's the point of no Zach called him? Monday's dinner. You're not only only eat dinner Mondays. Dinner Yeah so there's a m night Shamlan show on apple that it is now being accused of plagiarism. It's nice to see someone read my emails so claims of plagiarism. Enough kind of followed him around. Yeah it's it's usually from young adult fiction or like. Are you afraid of the dark like Saad. Sick right sense was basically the plavix take from episode of are you afraid of the dark And the village was taken from young adult novel that lay it wasn't even an obscure there was like a head sold millions and millions village. I think it's called running out of time. Yeah Yeah and it was based on a movie I saw but now there is a filmmaker. Francesca Greg Rini Who is suing apple claiming the show is a rip off of her two thousand thirteen movie the the truth about Emmanuel so the premise of both is that a mother who can't conceive of creates like very delinea- lose a child? Oh they lose it. Yeah Okay and then. They get like a lifelike doll like therapy thing. But then and they become like sort of overly eerily connected to it and then. There's a supervisor on Jose actually has that streaming service purpose and she has watched them night. Shyamalan show five times. You kept saying you would deny when you go. So what is the what is the premise of the I would like to clarify. I also got apple. TV free for your when. I UH-HUH NEW APPLE APPLE PLUS TV. Free when I got the new apple TV so pleased Super easy to differentiate between what the home these days Okay so the show is about so this woman I won't say any spoilers. Obviously try and go round like this woman has a baby the baby passes away somehow and then I guess she goes catatonic so they have this like new agey kind of like you know Dr to be like her. Yeah goop comes in. It's really funny and go up go up and They her ideas. Give her a fake. Like real like. It's like one of those very very real American sniper the same actor Gil this is an actual horrifying thing. That happens like there are. PS is us and she can't because she's catatonic and in kind of like a stay of true psychosis but acting completely normal going about her daily life going to work like no big deal. Thinks this baby is real so she hires a nanny for it and the husband is also he's fully aware everything's he's conscious. He knows what's going going on. He's just acting along and the nanny shows up in the nanny also acts as if the baby is real and then the and this. It's all happened in the first episode. It's not really spoiler becomes to life no explanation and that's like this season engine. Yes and that's how it goes and this show fucking doesn't tell you you were anything we're eight episodes in I know nothing you're you're eight. I keep picturing the baby turning and doing a testimonial to the camera. Them.
"heston blumenthal" Discussed on The Daily Zeitgeist
"Large De Flexing just random new sock Xavi no holes in them so a chef is asking people to stop taking pictures of the food before they eat it. It's like it's a ongoing discussion with chefs. And the this Guy Heston Blumenthal who runs a three Michelin Star restaurant in London. The fat duck where it's four hundred twenty five dollars for a set course for one person. It bothers him to see the visitors whipping out. Their phones is to snap the food. He says at the fat duck. We've debated this for several years. Now you're if we say to people you're foods going cold you put up a barrier between you and the diner and then there are other chefs who abandoned shit outright. There's there's one guy was like. I forget what the restaurant is. But he's like I'm really getting so upset about people taking pictures. We've put up a card at the door. No photos please. Yeah I what are they doing. Maybe once during the meal you WanNa take a little photo of something because it's unusable but what about the flavors. I A picture on a phone cannot possibly capture the flavors. Okay these okay. It's pompous so you never explain. I want food flex. Okay so to be very honest no but I also in the same vein of being honest I did. I did a random post like the other day it it was like. Oh my story and I was wine drunk like my friend. I had a really pretty desert so mike. Hey we're not gonNA affect I have it at the ready so and here it is okay but no but like I. I don't know I do think it's annoying when everyone's like posting because I feel like I kind of see what you're saying because I I think like back in the day okay. I used to do that like chicken chicken instead I am here I am here at this place you are alone okay is not your friend. I'm sorry but I love listening to the weekend. I was shuffling mashed potatoes in on Christmas morning. No out but I do. Do I feel like honestly I don't. I don't know why the chefs are carrying this much. It's like you have tickets in the back. Honey I like you know what I mean like you gotta be making the. You don't need to be out here like looking what everyone's doing on their phones. Go sit down table Gordon. Ramsey's take on this. They asked him to. He was like Bro. There should be a compliment to you. They want to take photos of your food also paid for it so good who gives a fuck with an AH number one like do you want to have a job. Yeah great well then people starting this day in age like instagram. The whatever it's do she but you need to have it and people are GonNa come to your place of the business like the motorcycle popped off times I take videos on. My food is making food brands. I shop the process of yeah like that feels like an art but also here's the thing I'm maybe I'm playing a myself. I can't deny I'm half Japanese. Okay so I gotta take a picture. Every motherfucking thing. That's racist way. Look on behalf of all look look. You're right on there is I do have urge at times when things look so good but I think really. It's about questioning them. Yeah absolutely I think it's only when I started examining the motivation of. Why did it is when I started getting getting put off? I don't judge people who do it but I'm also just sorta like so many other important things to be angry about so if you're going to get angry about people posting their food I just I'm so happy that you have such a charmed life that that's the most of them they have healthcare in the UK. So I mean at the same time a three Michelin Star Chef is a pretty high level artist right like I I feel like Yeah I. I would be fine with the devil's advocate. Take Nick of they. Give out those little bags that Dave Chapelle and like other comedians. Give out at the door to their Because like some people say that that makes the a show better and it makes them like more in the moment so like yeah. That's a easy solution dry. Check your phone. And then then that becomes part of the dining dining experience and that's going to generate more people to come because it's like. Oh it's very secretive and people loved the exclusivity of the right at this point. You don't need. The instagram picks picks to spread word about your three Michelin Stars. Don't worry I thought it was calm. I thought his complaint was going to be that like. They're not good enough photographers which take some bad pictures of like Yoko. Thank God it was terrible green food. Yeah and like sometimes the color is off like so just disgusting ugly. Stay at home tonight. Then how about that. Yeah there's I don't WanNA share any by somebody I've fallen. Instagram was the dumbest fucking stories. Like this and I'll just followed. It'd be like this bullshit. Yeah Yeah my high school friends have. What's at thread? And my one friend made Makes this like chicken molay recipe and like it was like sending us like bragging pictures about this like dope shit that he was making right and I'm sure it was good. Looks like absolute Shit Shit and like no one's going to say anything but then my friend WHO's just way too honest with like I'm sure it's something lost in translation but that looks like diarrhea. Yeah man that's fucking grew eleven mornings but it was true. Yeah a Yeah I don't know pictures of food I as somebody who doesn't take them. I'm just GonNa shut the fuck up because I don't exactly shit all the time. Appointed to Zach called. Monday's dinner. You're not only play only the dinner Mondays dinner a week. I'm really angry and finally we do have to bring up the fact a That The rock and Roll Hall of fame officially announce his twenty twenty inductees. And it's an ECLECTIC group of musicians But somebody was not on that list. I know on steamed about well. Okay first up. Let's say who did get in. Okay Whitney Houston nine inch nails okay. Okay brothers he wrecks Depeche Mode and B I g who smart. Yeah okay where okay I mean I mean just maybe a little more diversity could have used one other woman in their side from Houston tree But the the real controversy is there's also like a fan vote and the DMV. Dave Matthews fans blew out. Everybody he had something like one million votes in this. The closest person in second place was pat. Ben Atar with one hundred thousand. I notice neither of them on this list right. So what the Fangio interesting. What the fuck like eligible like twenty years after the band? The one forty years after the band was founded. I mean how does Dave Matthews Band Sixty eight the. Yeah so they were really pissed off because we won the thing. But that doesn't actually mean you're you're an inductee than it means it's on. It's a very convoluted process. So so they'll have to wait till next year and then there's also like other people that are getting in like irving as often Jon Landau. Yeah getting the Erdogan. Sure those are separate slots like four different different award complete right but You know shot nine inch nails. Okay trae having a big year and so producer Danell a tattoo on his arm. The date that day mazzy span was formed in nineteen ninety one. I think it's well. The full Tattoo says the West was won. Yeah but did you go through a Dave Matthews phase. Probably not too cool. I didn't like it's just been a band that's all I like most music so when Shit will come on the radio like so much to say as one of my favorite Dave Matthews banned songs. Yeah and I still bump that Shit. Oh yeah because I just have fond memories I think of just like bid being being a kid in a car and be on the radio treading trodden trails for a long long time. A weird voice when he sings who cares. He's a fun. funky guys talk about the real. It faces all contorted..
"heston blumenthal" Discussed on Monocle 24: The Globalist
"Role <hes> quite extraordinary absolutely now that gender theme continues it does <hes> actually I hadn't picked it out but there's is an interview with Heston Blumenthal who says that men are just sort of hanging on by by a thread at the moment but <hes> at the Front of the Telegraph <hes> we have something about universities rape in universities <hes> I'm going up and it particularly Spotlights Cambridge <hes> and I pick this up because I she went back to my college couple of weekends ago for <hes> I went to Christ's College at Cambridge and it was <hes> <hes> forty years of women at Christ's wastes and it will something that we talked about <hes> the instance of rape and they felt that they were dealing with it <hes> well whether they you know whether the women would agree with that. I don't know I didn't speak to to women who were actually then. I need students but we did talk about <hes> the incidence of <hes> rape reporting <hes> and the difference in attitudes now to to when we were there <hes> and and also that there is a a sense that this the <hes> alcohol <hes> is still not being being dealt with properly. There are actually apparently not just at Cambridge bidding quite a lot of universities there are non drinking elements and if you haven't event <hes> your supposed to have <hes> non alcoholic elect drinks as you do in other places but it's it is something that is being <hes> understood a bit more but <hes> this Channel Four program tonight highlighting the problem in our universities across the land not just Cambridge but but Cambridge is being picked out as one one of the worst ones and then further <hes> in page armies page twelve at the Telegraph <hes> we have a warning over letting children change gender and this is something that I'm very concerned about. I have a friend she's my agent. She was saying that when she was a child she would pray every night to be turned into a boy <hes> and she said had she been given the option at that point think this is when she was sort of eight or nine or something she would. She would have said Yeah y'all. I'll have the operation thank you but now of course she's very grateful that she wasn't given the option and I am personally very concerned about <hes> the amount of help if you like <hes> children are being given to to actually pretty physically changed under the mean this piece is is really about children being allowed the loud too socially change gender or not have agenda even at the age of six <HES> and I think it's well meaning but I you know this general sense <hes> and this is happening in adults as well particularly women that because they're unhappy. It's the fact that they're unhappy is because of their gender most of the time as far as I can see from from reports I've read. It's not that they're they're unhappy for all sorts of reasons because at the moment there's a general sense that Oh you know gender DIS dismore fear what gender problems are are all the thing they all the thing people latch onto that <hes> an and I think we're we're doing very dangerous. Things to our children particularly not just are women so one way in which this can be dealt with is that children can be given hormone blockers so that they actually do have an opportunity to decide it when they're older after puberty doesn't actually actually take place to a and and you don't develop by the way now the <hes> instituted. I of the storm is the toughest Tennessee north west London <hes> and <hes> there's been I mean I think the director is on. There's been all sorts of problems that person my feeling about the talk is that it should be banned because the art in there so that's really horrible but it's really is the only place in Britain that it that is helping people who have issues around gender <hes> just <hes> you talking about the the University of course the U._S.. It's much <hes> it's much better police. If you lie but is that perhaps hubs to ridiculous length where you have to have written consent before stops who stops in the.
"heston blumenthal" Discussed on Newsradio 830 WCCO
"Now, it's time for some twin cities area talk with two foodies one actually knows what that talking about. Just does it to be pretentious. It's the super day. That sounds good. Propel have that bringing her expert opinion? It's many apple Saint Paul food critic Darah Darah is here. Let's start with your scoop here. What is going on with Andrew Zimmer? Nhs first restaurant. I say I because lucky cricket. He's hoping to have many these across the country. What a why do they have a new chef already? All right. So they've got an executive chef I got the first interview with her name is so FINA on. She is from San Francisco grew up in a bay air grew up in Long Beach, mom had a Donut shop she's a a bunch of Cambodian immigrants that Donut shops. Nobody quite understands why. But that's been a big California thing it's kinda groovy as she grew up in that world, and you know. Is amazing. Chef she's been in charge of tons of restaurants in the bay area and the guy who developed the menu. So Andrew didn't develop the menu at lucky cricket. It was a guy named Alex on who had a restaurant called battle. Not. And this all out of San Francisco. So we don't know these names anyway, this very famous chef an Alex developed it. They Andrew wanted him to be the shaft, but he's got little kids is very deep in San Francisco. He did not want to move his family out here. Sure. As much as none of us, Kabul, leave that. And so he tapped this woman who has been a friend of his for a long time, so FINA, and she came on like, I think the day before the actual opening because they had another chef in the in the works. You have your person ahead. Let's yes. Well, you know, it's gotten to the point with restaurant line cooks and restaurants, chefs that like people are quitting left and right people don't show up for jobs, people, do whatever they want you ever read. Read again old, you know, eighteen hundreds adventure book and people are constantly, you know, literally, Shanghai, sailors, they need more, sailors. They get in there just like putting a bag over their head and dragging them. And they wake up in the middle of is that what's happening with the restaurant business a little better. Stay in radio here. I didn't realize it was that violent of their eerie safe now in the radio industry. They're not doing that. But they could like the labor situation is that that you could just, but you know, we live in a cursive time the labor situations like that. But the wages aren't going up. You know? So that's a bizarre situation. We didn't get to really talk about that big Heston Blumenthal scandal. We let's circle back to that. When we get a minute anyway. So I talk so FINA was married to a man for a minute Tonka. Of course, that's how we got her out here. You've taught me that about shops and a spouse somehow in this area, it's a homing device. Like, people don't realize that all Minnesotans, go out in the world. If they have a little homing chip in the back at any minute could be flipped on. And suddenly, they have suddenly you just find yourself back back back to a place. You've never heard of do you think the place will be significantly different with her addition? I think that if she can get. I'd wanna get her act together if she can get the collective act together get some systems in place and then go forward. Yes. But the place right now is very. You know, very hit and miss. You can get the same dish two different days. It's completely different. And if you told me, I went to lucky cricket. I had the greatest time. I would say I'm not surprised if you told me I went to lucky cricketer was a shambles. And I also not be surprised just roll the dice, you feel lucky, you know. So if they can get the name. It is unfortunately. If they can get everything up to what they're capable of on a consistent basis, then guess, okay? But that's like saying like, hey that person can win the Super Bowl, and they'll have one and I stand behind that. So the restaurants that close that you're most disappointed about. Yeah. So let's have a tragic restaurant closers. We had some really tough hits this year. I would be hard pressed to say a which is a bigger tragedy that we lost rabbit hole. So rattles. I think in midtown. Global market kind of visionary Korean everything food at Thomas Kim picked packed up that whole restaurant took it to Los Angeles. And it is getting rave reviews. He is going to be a huge force to reckon with my hope for him is that he looks back on his Minnesota years is like his off Broadway Dido getting the show together because he that restaurant. Was spectacular. We should have appreciated it more, and they just packed up. I find a way to go to global markets four or five times a year. And then what they did at the fair. Also. So I've really enjoyed it too. So yeah, I had that feeling is like a collective feeling like, oh, we didn't treat that girl. Good. And she took up and left, and nobody said forever like, oh, well, so let rabbit hole, that's a sadness. Heyday. We dessert we did not deserve the amazingness. That restaurant was I am still I was in total denial. I did not want that to close. I was like it's gonna come back. It did not a witched. That's the one that hits me the most because downtown I had it. And then they even tried Plymouth. I where they opened up in Plymouth was bizarre. It was just you didn't even know. It was there. Like a hail Mary pass where they got a bad hail Mary because the food was great just like nobody knew was there. And I never went there once and I went to at least a half dozen times where it wasn't just me, and maybe one other customer, and you know, the food was great so best sandwich place in the area. Heirlooms Saint Paul. That's another one douse spectacular though. That has a we'll talk about the continuation of that. So heirlooms Paul was very very farm-to-table. Just completely focused on local ingredients really sensitive beautiful beautiful restaurant, and that's a tragedy. The curious goat truck. I am sad about that. He was just kind of piddling along at a certain level. He used to have this restaurant on Lynn lake called the gray house. That was a great restaurant that was kind of victim to the great recession. Hopefully ingraham. We'll be back that curious go. I mean that was a truck though is better than all trucks. I don't know. And then just wine bar is a place. I love but it was so expensive. It was like I will just kind of you know, where little Tijuana's over twenty six Nikola. Oh, yeah. Yeah. It was a couple of doors down from there. And it was just a very beautiful natural wine from around the world. And you wanted it all and everything was fourteen dollars. And you just wanted to pay seven and I just did. And they had this very odd menu of like, affirmative products and everything had a fermentation angle. And it was just a little too cerebral. But I I more at nonetheless what you most excited about and we talked about Pearl and the thief last week, and I told you the time I went there it was mediocre. And maybe he wasn't there because he's on top chef. But I was like I heard really good things about it. But it was just the service was as in the fluid was just when I was there. Yeah. When I was there the food was spectacular. And so yes, Justin Sutherland lasted all of seven months in Stillwater, and their shutdown that I love I'll say, I love handsome, hog is a great salads. You know, you've heard my rampant uninformed speculation that I think he won top chef. You know, take that with a grain of salt. And I think he says he's going to reopen Pearl in the thief. You'll remember the other people have said they're going to reopen restaurants. And I'm like, no, they're not it's not gonna happen. I actually think this one has a good chance happening. So I'm excited about whatever. Justin Sutherland does next year. He's a home guess really turning into a star. And I I feel good about that W C are women chefs and restaurant tours. We had that big conference last year. First time we've had a national food conference. We did such a good job. They're coming back. So I feel happy about that. That's you know, just shut that gives shines all the restaurants in the in the metro lot of big names common. It's good call. All right PS steak that get ready. Get ready to know that name so Lebel v closed as the that is a historic space. It's been everything it's been various different things called the five ten. It is re there is. The chef who clo- God. How do I even put this LA Belva was most closely associated with Tim Mckee who's famous shadow, but his number two was a guy that people called y c they called him. Why see that stood for young chef? And he was with Tim Mckee through all the important years. He was with him in Stillwater. He was with him all the la- Belva years. He was the rock that ran that place. He now is opening in that space a thing called PS steak. So he has a bunch of heritage wonderful. He's the chef behind Manila he's been in Berlin parlor expansion in an empire there. So I feel really good about that that's slated to open first week of January two that will be quick. Yeah. Coming up right away. Okay. How about travail and what they're doing the whole travail thing. I am excited to see. They are they're being very transparent with it. Which is nice. I sent out emails you get on their list. You can kind of keep up with the blow to blow. Those guys have a lot of good instincts. The barbecue. They should be open any day now too. So whatever travails doing I am excited about that. They're going to be a big force in two thousand nineteen because the new restaurant should open the reimagined brewery showed open the barbecue should open just like a big trend us stuff. All coming out of that little empire. I went to east side twice. Oh, you did. Oh, no. No, no, no, previous decide beautiful. But I mean, just yeah. Which is there's nothing to it. But now, this is Jamie Malone. Right. Yeah. And she's been slowly like you picture it as a big like big duplex Legos stacked. She's been taking out one chunk of the menu and replacing it with our own jank taking out one chunk of the bar Graham, replacing it with her own. It doesn't. I don't think it's fully there yet. I think it will be around New Year's Eve, but I'm excited about that. She is a just a vast national talent everyone is excited about her. And she's you know, she's not going anywhere. That's a one thing when these people get to a certain level. They have the fear that they're going to take off and leave. But I think that she will be here. And she is going to be a.
"heston blumenthal" Discussed on Homo Sapiens
"We didn't say what it was. And he basically had to go through alone. So he's actually had that rally. What he did? He had a really good friend Philip some Ville, and he died nays flat because he'd lost everything he was doing. And then Philip that world because often that generation of Gaiman didn't have kids who might cost you. If you all really airland, he they would go to the houses. And that's why you would die. That's why I've been to that must have been fairly unusual was amazing amazingly, compassionate care. So yeah. Yeah. Yeah. No. I mean, I mean, I think he felt he had to keep it secret from certain peop- based of my friends worth brought in the Brodrick water the Middlesex. I mean the treatment was hit miss. But you could see the naked see holiday where that doctors, nurses. I was at that time knows something that is forgotten about. That's where I wanted to ask you about because I think it's important people young generation very long ago for them. Isn't it? Not that long ago. Yeah. No, that's why it's really important to hear about it. Talking about it with someone the other day saying that is. Generalising but eighteen year old as ubt kids. Didn't y'all be milk? Yes. It's. Our did mind. The fact young LGBT people have confidence and. Self righteousness. They have. It is shocking that they didn't happen. Thirty is take. Mechanical? I should I feel like that's the people that paved the way like I know people pave the way for me in different areas. So I think I think it's really important to look back. That's why. Guinness up the queer bible thing. Give. The quake bible the websites. Like, this is a my way. Yes show. You what section New Testament? Acquire bible by guy. Anyway, he said, but I think it's cool. Thank you merry Christmas. We should say. Thank you. Once you what's your Christmas plan? Happy working. I get Christmas day off which is fine by me. Okay. To my family. I'm Chris this day. And then I'll say, I'm terribly sorry. Back to work by. Do you like Christmas? I liked Christmas day. I like Christmas for the people in that. If they come to the theater, I will be that good time. But I'm secretly thrilled that I didn't have to go to parties and wet soil and be nice to people. I'm to the brim, but the joy of Christmas. Maybe about five minutes. Actually, I know how much she loves pies. Nothing. Where'd you get your best? By from interesting point. Actually, I moving around circulating. So I'm going out de Little's MS, wait tros, I've had some choice. But last year, I got bitten badly that Heston Blumenthal pies. And they were kind of like pastry, and I was terribly upset. Also, don't like from pastry. Okay. So I've had a short crossed from. It's been an absolute pleasure. And that leaves me with just one thing left to do. William. Thank a brand partner. Smirnoff before we go to a final song can be. Doc. Cha. It's time full. Christmas special song? What's it going to be? It's ryan. I wanna love for Christmas. One thing that on ni. The words to me. Onto need the homeowner three I want you. More than you will. Make my dreams. Come true. Obey all full Christmas is. Merry christmas. Everyone everyone, but crutch it.
"heston blumenthal" Discussed on podnews
"The latest from pod news dot net. It's been a big day for true crime podcasts. Major developments in the unsolved case of Dawson's disappearance. We now know her husband crystals will be extradited to knee south wiles tomorrow where it's expected he'll be charged with murder. Chris Dawson was the subject of the teacher's pet podcast. And a new episode of that podcast is being released today radio. Publix paid listens. Features paying out a double rates in December. The loyal listener bonus is now to donors per listener. Who here's more than three episodes on the platform panoply as megaphone have announced a number of hosting deals with companies like the San Francisco Chronicle networks like Starbucks audio and Pat Flynn's smarts, passive income. An audio boom have also announced new talent partnerships, including TV and radio broadcaster Jonathan Ross tops heading Sony recording artist, George Ezra, Heston Blumenthal is a celebrity chef and journalist and television personality, Nina, Miskav audio. Research company audio burst says it's working with LG's in-car entertainment division. The product is to be unveiled at C. E S offers new ways to access an explore voice. Search and content accompanying clued 's podcasters in the audio sources that it transcribes indexes rebel base media have announced their new podcast design studio products, featuring fixed price graphic design for podcasts podcast information website, pod chaser, has put their creator pages live bit. Like, I m db for podcasts. We linked to an example today showing guest appearances as well as owned podcasts. And during December creators could also claim free gifts and services, the president and CEO of NPR is to step down next June, and Malcolm Gladwin, Jason wise. Burg's audio company. Pushkin industries is to be represented by cadence thirteen and that's the latest from our newsletter at pod news dot net.
"heston blumenthal" Discussed on Monocle 24: The Menu
"Across the world start using free range eggs in their mayonnaise. Parents can have a massive affect on the wellbeing of chickens around the world is going to be a long time before a Big Mac is an organic thirty six day aged four year old decks to beef thing with organic lettuce. But that's a big gesture for them to have made and looking at what's happening to think sometimes get the feeling that these restaurants are only doing this that gives the noise impression that they don't really mean it, they just do just yourself sell more. That would be fine you're saying doing trying to look at virtual virtue, signaling. That's absolutely fine. With me. I think quite a lot of the ones in this book might be doing that. I really hope that between now. And the next addition because this I addition was Chit scrabble as human boom, boom, boom, check the restaurants in there might be some that on very good or great ones that are missing. But the point is a first addition second addition, the bad ones will get through. Out. And I hope restaurants will start saying telling the truth, and we do order them, and we do investigate if they just wanted to get into our glamorous sixty book food of good people by doing good things is it better motivation than the none. The book is called truth love and key clean cutlery new way of choosing eating a UK in the beginning of this interview. You mentioned something about Michelin stars and saga Goethe's. Well, and this is a great alternative. How'd you feel about Michelin stars and guide recommendations nowadays? I mean, I think the opinions turn quite a bit against Michigan. I've got nothing against they make great tires. But I think they did it on of harm to food. And and I think Michelin star cooking became a jar rather than a measure of quality. You do a certain number of Twitter things. I remember Heston Blumenthal was very proud of being when he got his third star. He was the only Michelin three star restaurant in the world with only one toilet because it had previously been recommendation that you had at least three bug bowls four years as couldn't get his third star. Critics chef in on the world because you to people couldn't put the same. Time in his restaurant. And you had a measure of cooking. Exactly, the there's a really good point. Just finding joyous. We have discussed lovely caring services inability, top local produce and so forth. If you look at what's happening in the restaurants. What do you expect from the future hall much will still change? Well, I mean, it's things are changing the last couple of years on the high street chain. Russians are breaking down the middle market is disappearing. So, you know, Jamie's Italian famous struggled Byron bogus struggled couch struggled. I think it might become more and more of a little independent industry. I think the hipster generation that aren't looking to profiteer and quite the same way they will never own property in big into big cities. So they live in flats with their mates, and they open little places and they for men their own pickles. And I think we'll see the bottom end getting better the top and getting better in the middle being fitted out have you been discussing working on the second edition of this recording. Not yet that would be a bit soon. I'm looking forward to it. Because it's going to be a lot easier because I had to write thirty thousand words in a month, which I won't have to do the second joyous core. And there he's the editor of the UK verse of truth love and glean cutlery a new way to ease. You're listening to the menu and monocle twenty four..
"heston blumenthal" Discussed on WNYC 93.9 FM
"To meet your supporting cast because for the next half an hour. Three of the food industry's top feed stylists are stepping out from behind the scenes. I think I realized fidgety home ahead. Currently holding hands happy. They're holding hands. My guests. Don't usually hold hands. Or at least I didn't think they do. But these three have at various times together. Robot soon and Nicole half a here with me in London and Abby faucets. Joining us from our studio in Glasgow. Scotland all of them have made the food on numerous TV shows and ghost written cookbooks between them they've worked for most of the world's best known. Chefs Jamie, Oliver Gordon Ramsay Magellan Olsen and Heston Blumenthal to name a few. Day after day, you're doing what it's basically about you and your culinary skills and your creative flair. But you're not the one that gets the credit. That's usually a chef. Yeah. It is. It is the invisible job the job that people think the chefs do on TV show, whereas this usually little tame of Kafi size behind the scenes cooking things different stages. And having the hero dish in it. For the camera when the pack shots being done. What say here a dish. And what's the pack shot? So a hero dish is at the end of cooking segments say five minute cooking segment where the chef has gone through the different stages of making a meal, and then he'll plate a portion of it. And then there's a pause the camera's logo in on that. And take a beauty shot of that particular dish. Slow pan over it to make it look as gorgeous as possible the food porn exactly that like we jump in make it look beautiful. They take a shot, and then this usually wait a minute. Why can't shefty themselves? Well, the thing is when you're doing a TV show. The chefs have so much to do, but I'm not making excuses, but they've got script to learn talking points to learn the producers are all over them as far as what they want out of them for that particular dish segment, they really don't have the time. They're gonna concentrate on their performance, and we concentrate on making the food amazing at each stage abbey does that ever bother year because they get to look really good. When you've made an amazing dish. I think I like pray gay touch. Yeah. They do they do. I guess I get to do a job that I absolutely love. And it's also job is constantly changing. You know, you never you'll never have one day. That's the same. So and, you know, chefs do you actually come and go there's trends, so there's whereas our job is consistent, we'd consistently work. And we consistently get to be creative in our will. It's not bad salary. And it's a different way of working within be comfortable. Giving me a rough salaries show. It'd be anywhere between two fifty five hundred four advertising shoot that same British pounds. So around three hundred twenty six hundred US dollars we'd have to deal with the exposure as well as we're not the puppets on the string. Yeah. So we can just okay. But you must get paid a lot less money though. I think I get paid brilliantly. I mean, I used to be a chef. And I I got paid what I got paid in a week when I get paid in a day. Now. I mean, we're not we're not busting our butts in a kitchen either, you know, our jobs cruzi as in comparison to being in a kitchen, quite hard. Come on. It's it's nowhere near as how to service like I was a chef for ten years. And that's that's hard. Also, you know in your chef your work seventy hour week. Whereas we can kind of choose our weeks one day, you could be recipe testing the next to you could be developing, and then you could be doing a couple of days of filming. So you're choosing your week as opposed to celebrity chef or other people, especially chefs to work in the kitchen. Yeah. Exactly rope. What happens when your Geist writing a cookbook for a celebrity chef though say how does it work in terms of royalties or flat face? Money money now. I still drive to second-hand cars you've got to go to them. For every job is different. So some chefs get quite involved what they want from you. And some chefs have no interest at all in what you're writing for them, which I've always found quite interesting. I wrote I think about six books of people that as enroll Tisdale with. And then the next one I did I said, no throat. He's does get better flat fee, then turned out to be one of cookbooks of all time. Tell us which one it was I can't. Is particularly professional, but my wife says the most successful unsuccessful person. Is that a confidence? I take it as a comfortable. No, she's she's quite she's quite good. My wife, she's regular seeing things. But I think that you can be swollen up by the jealousy. I think there's so much more. I think Nicole said earlier these chefs have to do so much marketing so much PR soft. I could never be poverty myself, and I could put a cookbook in eight weeks at home and just get Patel. Wicky pajamas on it. You can write cookbooks eight weeks, I could write one in less than eight weeks during this anything that we, but ultimately the world of cookbooks has changed hugely. Whereas before speed, right? This amazing sort of piece of work, and you go and try and set it now you get some of his famous or the publishers are desperate to get a book out of them. They can't produce it quick enough. Because of all the commitment is just need help. They just need help. So we can belong. We can help them. We can I think to pump out a bit belittling of what we do. But we think between us require experience, you know, what people want and how many different cuisines of HP mastered. So many when I was a chef I was I worked in Thai Italian Japanese Indian hall fake vegetarian restaurants as a chef that we Robin. I worked on a show called market kitchen, which to me was my my biggest learning curve, no matter where he didn't apprenticeship as as a chef. He would never ever get the influx of chefs and the talent to people that you got to work with on a weekly basis like. You couldn't pay for an apprenticeship that would give you that much. I remember years ago learning in one sherline flat Jackson Mary berry. Lamb curry of avocado. Nick, what would come in from rocker that just one program just being exposed and shown such wonderful food and cuisine by just absolutely experts in what they do when you're talking about ghost writing cookbooks. Are you writing the recipes for dishes that chefs whole ready invented? Or are you coming up with the whole thing from scratch that totally depends on who the chef is certain books. I made from scratch other ones I take a bit more of a brief or there's a bit more of a conversation going on actually the last few that I've done you just end up writing hoping yourself is it's actually makes my life easier. If else gets involved, I can just sit down and get on with it. Yes majority now ready. I just right. Well, I feel like you get a brief at the beginning. But then it's up to me of that brief out into right? More more recipes for us. Do you think there's enough transparency around this euro busy cooking for these shafts on television ghost writing back cookbooks? But from a consumer point of view when I buy a cookbook, and there's a big name on the front cover. I feel like I'm buying recipes. That's what I think I'm spending my money on apogee think it's transparent enough. I mean, I think I I've worked for Jamie Oliver for years and actually free Jamie Oliver, he does write a lot of recipes equally. I've worked with has Tim Zimmer Townley Detroit their own recipes, but we helped alongside their testing and developing so it's not every single chef that has not been writing their own recipes is very different to how much sheriff wants to be involved. I remember doing one bit can was towards the end of the book and the author came on just for that day. And I serve side. I hope. I've done a good job of doing your big. The only genre. The has got. And if you really thought about it, clearly, I mean, Jamie Oliver, I mean, the guy works so so hard, but you can't run a magazine made television programs. Keep it on your own. There's this phenomenon of the celebrity chef they do everything they've got the rain homeware lines got restaurant chains. And they've got Burks wasn't for you. They couldn't do that. D- wants to be helping fuel the Smith all my stuff CPAC human characters he can decide much. It's an unrealistic image that portraying isn't it? I think yes, the market. Now, I think people really like gel to someone according to their personality and their skills that I do a lot of work for Tom Kerry have done for the last nine years. He's a powerhouse as far as what he can potentially do. But he also has really really strong teams of people behind him taking care of eight restaurant. He owns and making sure that they run to the standard that he wants them to. And when it comes to any of these media stuff, we've got a really strong team that look after him, and he has one hundred percent input in everything that he says and does, but he's a really nice person. I think that's why people want to see him in one of his books, and he's super talented. It's the celebrity chefs all the people that try to be a celebrity chef, and then get you to do all the work and not very grateful for the position. That's kind of when you like what did I do that job people? I want to follow the people who are passionate saying I don't want to pick up a recipe from online where it hasn't been tested. I don't know if I buy all the ingredients. Will it be worth me kicking at spending? All that money. All that time on I want to pick up a kick big there's been well-tested well-developed. And I I want to follow that and spend my money on those kind of kicker. I also think there's longevity most if you look at the people that I know that really really care about what they do. They have he's on from the Jamie's night cheddars. Lately. So much time and effort into what they do with as a team helping them or not whereas with ones that of berm bright and fade out quickly. Yeah, they really care that much, but with it then they just care about the cash. Yep..
"heston blumenthal" Discussed on Forked Up: A Thug Kitchen Podcast
"Yeah read sounds sounds about a good answer what about like some trash asks fast foods worse go big mac because americana something about like just there's a reason that that it's like probably the best selling sandwich in the world if that's i don't know but everyone has tried at least ninety nine billion people have been service i would like to see us not there's just something about the big mac and actually i remember i saw a segment of some show where heston blumenthal was talking about big mac and i was like yeah that's right it's just a the perfect sugar sugar and fat delivery sugar fat and salt livery system that's like it's on car and just the memories of after basketball practice and in who earn middle school out ever gonna mcdon guess all the movie congo in theaters and now we're gonna go dating myself now you're and now we're gonna go to the big mcdonalds you know and the fries and just the whole thing i would say that's it although i listened to malcolm glad wells podcast and there was an episode about when the fries changed from using the aloe now they're using kind of these hybrid vegetable oils and stuff and because they thought it would be healthier but in fact it's actually less healthy so unhealthy and i thought wow what a tragedy for the mcdonald's french fries you remember when burger king's blake put a less stra in some of their when they were fighting their french fries and that's that oil the anal leakage religion.
"heston blumenthal" Discussed on Flintoff, Savage and the Ping Pong Guy
"Yeah craig craig northeast resident director onto is in the shore and he's not been around he's blessing is really about time of it and he's not been the and he's not like someone gone or if i've sung usually be me justin rewire insane think not when yeah and i've really missed them on that but you've got more of the run to come in different cities weeks left bradford and then finishes my broadway which blackpool account no you know i went to the enough we're going to go into you are also in this book and confidence and all that you know i thought in the end you know what if i'm going to get it wrong i'm going to get it wrong big hey i'm going to go around in style i'm not going to die i'm not gonna go there and just move millipedes and note come out around it's big and i think that was the lesson let's pick up on next week well i was looking forward to the big challenge match me and roberto tennis which for tomorrow morning i got in a big session with friend of mine called dale on tuesday i played with simon lacey came to the deal on audio raining joe that said this is weird this is trivial i said i went on a break to a hotel off with my wife so mentioned this on the previous tin to the restaurant in the hotel the first day we arrived the first person i see is heston blumenthal who another little bits he lives in richmond and we've put up a couple of days into table tennis in a big way.
"heston blumenthal" Discussed on Marathon Talk
"Now he has is that you never see than what you wanna back so i'm not i'm not bombardier at all i love it and i believe we imprinting is just how he probably going to go down to the the the beach never ever have a dip in the water wind spend christmas day with some some friends as well as some family so he has long and i haven't done anything either really claims pressman tell me when without having heard all these guys you know you wanna buy for your of the rosy christmas play and i check this out piano recital watt who whoo minute their little kind of inanimate eighteen peaking machines the next minute they doing a piano recital says iphone yes i'm really voltaire relic she loves the the piano piano in swimming appropriate to five of things probably well i have to say she she inclined to amass large you can be a tough little thing she was doing some proper sparring with some boys this week brilliant what she walked onto she walked two right arm to a couple of light proper black jabs to the nose and took it well it was good who's good the estuary we tinkling the ivory tomorrow which we we we looking forward to andy cisco workers and play which we're really conform to let's say i'm london on thursday for a ballpark run global board meeting and then back on thursday backed down friday with house for the part one christmas staff party and we'll be at the kingston part one on sunday morning mayor of the heston blumenthal zony.
"heston blumenthal" Discussed on The Four Top
"I have to say i when i was preparing for this segment i read a funny piece in the guardian where the columnist got a home molecular gastronomy kits and you know paragraph after paragraph in the conclusion was it was slightly dispiriting how little food we made like a long string of solidified like this is not this is not useful as that applicable to life at home but isn't web molecular astronomy strongly was never intended for the homecourt true i mean it's is like heston blumenthal you know fooling around you know doing strange things with the spheres of solidified a well i mean that's great but that's for restaurant were costs six hundred dollars for to its performance art its cookie are clothing which is fine but right it's couture a new you don't you're not gonna where that to work right at least on some of us some of us might want to speaking of performance art let's transition to our third course as celebrity chefs offcamera culinary celebrities loom large in the media but what are they lake behind the camera carry welsh for ten years you were the head of public relations at food networks i'm curious to hear about your experiences working with star chefs they really need to be on top of their game in order to cook talk and interact and address the audience i think chris than matt know something about that as well and it just seems exhausting i'm just curious what these talented people are like once the cameras runoff they're just people i mean it's just it to me i feel like it's always that celebrity.
"heston blumenthal" Discussed on talkRADIO
"Am until four p m and go home and do that kuwait in an upbeat not here but yeah hello i'm just gonna isn't this molecular biology business what heston blumenthal is famous for eu molecular our economy i believe thing at the same time behind a weekly flights uh got down to the afternoon though like he's he does eight eight usually very similar i practice that we use that word in here i think to bring down plaguelike constant tight labor and thoughts but yeah the e e even that i know model the that the cook has your agile chinese heritage encode of march you out from the way people in this country might normally bike you'd eubank things differently because if you chinese heritage i know and in fact i i think it's been mention that my up prop prior to lead learning how to bite or oh it's totally will use the up until roasting and and cooling and stuff who can really pike per se are you stay in california yeah that correct again i just being pudding all right it can putting wake the moment i had to come up and that's when it won't win over there said last night i think it was the italian challenge and italian patisserie and biking i think he's very precise and find did we did we see the best to be a was it a weaker challenge you hope to make it to we really thought you come into your uncreated brilliant so far now thank you so much um i don't i i think i had breached my limit the law people guy quiet affair why can gaba but actually you could pay me i was always ready but.
"heston blumenthal" Discussed on Smart Kitchen Show
"Thank you gentlemen for joining us today marketing summit i want to start off with the obligatory introduction saw start with you down there on the end chris why don't you introduce yourself for my name's chris young i'm the cofounder and ceo of chefs steps a company that makes julie su be cooking device prior to that i was the co author with nathan myhrvold was here earlier today for a modernised cuisine and before that i was the founding founding chef of the fat back experimental kitchen for heston blumenthal so my background is somebody who started as a scientist became a cook wrote about the scientists looking and now i actually make cooking tools that are anchored in the application of science and technology to problems can gio i'm kenji lopez all i'm the managing culinary director of serious seats dot com and the author of the food lab so my prior to that i was i was a editor cooks illustrated magazine and then before that i worked in working restaurants so i was an engineer who then became a cook and then started writing about the size of cooking and now i don't make devices but i but i write books and write articles that trying to help people cooking smarter winds kennedy is very humble he's also james beard awardwinning author of the food lab so i just want to fly that in there and yeah good afternoon my name's test culinary director for has since more cooking before that i have worked well i should backup before that i finish the cooking competition colder boca store it's kind of the culinary olympics of cooking we took silver first time us has placed in two thousand fifteen so before that i spent eleven years working for thomas keller from proceed abhu sean and most recently at the french laundry and currently with hasn't smirking looking to understand how to bring the techniques of the kitchen into the home and get people cooking in their homes again and also coaching the next book who store team for two thousand seventeen which is going to be at the end of january in lille france so hopefully if you've you will be there.
"heston blumenthal" Discussed on Christopher Kimball's Milk Street Radio
"Adam gop nick staff writer for the new yorker and now staff writer for broadway not quite broadway yet but hovering in new haven let's say thanks adam thanks so much praise when i spoke with simone seti reminded me of heston blumenthal summer seaside meal if you forgotten that's the one with the ipod the place the sounds of the c while you're eating your first course one diner reportedly broke down in tears memories are powerful things for my part i don't really want my dinner to become a multi media experience but it's true the playing with wants food has an agent pedigree even the romans did it serving pheasant brains and peacock tung so instead of complaining perhaps i should just sit back put awesome headphones take a bite of scallop and just enjoy the sounds of some that's it for this week if you missed us you can always listened to milk radio on i tuned stitch or tune in and spotify and don't forget the check out our brand new website that's one seven seven milk street dot com you can get free recipes and also subscribe to our magazine thanks for listening we'll be back next week christopher kimble's no radio is produced by milk street in association with wgbf change executive producers melissa baldonnel and stephanie standard producer amy padilla production assistant carly helmet tom senior audio engineer douglas sugar senior audio editor melissa allison with help from vicky merrick and sydney lewis i am mixing by j allison had atlantic public media production help debbie patty key music to bob crew additional music by george brandel edgar christopher kimble's milk street radio is distributed by p r.
"heston blumenthal" Discussed on Smart Kitchen Show
"You're sensations while you're eating there's a lot about color in and visual information and i think the weight loss thing i think could get there i'm a little less polish on that but i think there's a lot of interesting use cases in a in a in a cheyenne avenue a few of those but i think one of my favorite examples for sure is heston blumenthal dish the some of the sea yup plan and for people yes i think he made it around twenty ten at the fat but it it's this super ocean a dish where you've got scallops and see farm and flowers in it looks like this beautiful ocean wave on the beach in h h he was really fascinating trained to really enhance the the sea and the seafood taste that should get there and he i think he ran across this one research paper that said that if you listen to the sound of waves are repeat it on the beach or you're at the ocean that you you sort of get that sensation a lot more strongly in you taste a lot more strongly the ocean if you can hear those waves and so we actually does as you get the dish and the next to it it comes a consc and inside the conscious an ipod playing playing sound the sounds of waves and has two little ear buds that stick out new plate and they instructed a place them into your ears and the new the dish and it sort of put you in the right time in the right place and really opens up your senses for people don't know has to blumenthal he's of these basically slower chef worked doc will actually probably one of those same chefs in the world and so what you're saying is he is also a pioneer in in in a way in virtually ding.