Podcasts about raghavan iyer

Part One: We speak with Dr. Erin Weber, Assistant Professor of Chemistry at Carthage. She recently earned a $498,000 grant from the National Science Foundation for her study of a virus that could potentially affect a large portion of the world's potato crop. Her research could help unlock the secrets of how these viruses do the damage that they do. Part Two: from the archives- we hear a renowned chef, the late Raghavan Iyer talk about his cookbook "Smashed, Mashed, Boiled and Baked- and Fried, Too: A Celebration of Potatoes in 75 Recipes." (from 2016)

On this episode of Special Sauce we pay tribute to the great author, chef and cooking teacher Raghavan Iyer. He introduced much of America to the joys of cooking and eating Indian food.  We talked to Raghavan last in March of 2023 about his life, his work, and the last book he ever wrote, "On The Curry Trail". Raghavan talked openly and movingly about his terminal Stage 4 cancer diagnosis and the work he was doing on healing comfort food. His voice occasionally wavered -- you could hear the pain in it -- but he was clear-headed and just as articulate as ever. Raghavan had so much to say, we devoted two episodes to his story, which we have condensed into one. Tragically, he died just as the two episodes dropped. So give a listen to the wit and wisdom of Raghavan Iyer. 

For access to premium episodes, upcoming installments of DEMON FORCES, live call-in specials, and the Grotto of Truth Discord, become a subscriber at patreon.com/subliminaljihad. In part 3 of their Metaparapolitics intervention, Dimitri and Khalid dive into two 20th century academic suslords who both wielded the term “parapolitics” in different but equally questionable ways: anthropologist Clifford Geertz and Michael Aquino's intellectual mentor, Raghavan Iyer. Topics include: Geertz invoking “parapolitics” to obscure the role of Certain Invisible American hands during the 1965 Indonesian genocide, parallels with bullshit “ancient hatred” historiographies about the fall of Yugoslavia, interlocks between Geertz and Obama's sus Ford Foundation anthropologist mother, diving into Raghavan Iyer's “Parapolitics: Toward The City of Man”, backhanded compliments of Marx and Lenin, Iyer's Theosophist essays about Gandhi, and his convenient reification of Ghandian “non-violent” political resistance as the ultimate virtue (contra the Bolsheviks who did a Violence and thus are bad)…

Dimitri and Khalid formally embark on their destabilization campaign against the term “parapolitics”, starting with the earliest known uses of the term from the late 19th to mid-20th century. Topics include: “Little Arthur's Guide to Humbug”, “Agnes Goodmaid”, sus satyr coming out of a cosmic egg, “Political Ideology: Why The Common Man Believes What He Does”, David Easton's “A Framework for Political Analysis”, Lawrence Litton's sus op-ed about parapolitics and the gubernatorial campaign of Tim Leary, sus anthropologist Clifford Geertz's “Interpretation of Cultures” (1973), Michael Aquino's Theosophist mentor Raghavan Iyer, and Joan Didion's “California Dreaming” essay about the Ford Foundation-backed Center for the Study of Democratic Institutions in Santa Barbara. For access to premium episodes, upcoming installments of DEMON FORCES, and the Grotto of Truth Discord, become a subscriber at patreon.com/subliminaljihad.

Part 1 - We catch up with the spectacular musical duo of Mia X Ally (Mia is a superb violinist, Ally is a award-winning bagpiper) who will be performing in Milwaukee on Saint Patrick's Day. Part 2 - (from 2016) the late Indian chef Raghavan Iyer talks about his book "Smashed, Mashed, Boiled and Baked: A Celebration of Potatoes in 75 Recipes."

Today's episode focuses on two books that go deep on two culinary traditions: curry and chai. First, famed chef and author Raghavan Iyer spoke with NPR's Ari Shapiro about On The Curry Trail, which traces the origins and impact of curry around the world. Iyer, who died shortly after the interview, gets candid about his career making Indian food accessible to Americans. Then, Here & Now's Deepa Fernandes speaks with Kevin Wilson — known online as CrossCultureKev — about The Way of Chai and the spiritual practice behind the delicious drink.

Jefferson ate capon, Eisenhower craved squirrel soup and Grant had a habit of throwing bread across the table. This week, we go into the White House with Alex Prud'homme to hear culinary stories from presidential history, like how Julia Child charmed her way into a state dinner and why Eleanor Roosevelt may have used Jell-O salad to get revenge on FDR. Plus, the late Raghavan Iyer reflects on curry, Indian cuisine and his legacy as a culinary educator; Alex Aïnouz experiments with AI in the kitchen; and we learn a recipe known as “killer spaghetti.”Get the recipe for Charred Red Sauce Spaghetti here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify. Hosted on Acast. See acast.com/privacy for more information.

Indian chef and cookbook author Raghavan Iyer - one of the world's most renowned experts on curries - passed away on March 31st. This is a rebroadcast of an interview recorded with him back in 2016.

Los Angeles Times columnist and KCRW contributor of "Orange County Line" Gustavo Arellano discusses the importance of recognizing Anaheim's Little Arabia neighborhood. Chef José Andrés drops by to discuss his new LA restaurants and his work with World Central Kitchen. From Beijing through Mongolia to Moscow, New Orleans-based artist and author Emma Fick illustrates her journey on the Trans-Siberian Railway in watercolors. Raghavan Iyer passed away in March leaving behind a love letter to a spice blend celebrated around the world. Writer Anusha Kulal explains the significance of the savory porridge haleem and its connection to Ramadan.

A beloved friend and chef died over the weekend; we remembered Raghavan Iyer this morning. Alexis' son Zen met Captain America at C2E2 in Chicago last weekend. Wait til you hear this! LOL! We played a fun, quick game of Word Chain. Whoops! LOL! Jason celebrated his favorite "Dallas" 45th Anniversary. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

A beloved friend and chef died over the weekend; we remembered Raghavan Iyer this morning. Alexis' son Zen met Captain America at C2E2 in Chicago last weekend. Wait til you hear this! LOL! We played a fun, quick game of Word Chain. Whoops! LOL! Jason celebrated his favorite "Dallas" 45th Anniversary. Learn more about your ad choices. Visit megaphone.fm/adchoices

*It is with much sadness that we acknowledge the passing of this week's guest on Special Sauce, Raghavan Iyer. Raghavan died just after we posted the second part of our extraordinary conversation. Iyer was a passionate, fierce advocate for Indian food and culture. As I mentioned in the episode he probably taught more Americans to cook Indian food than anyone else. And he faced his longtime battle with cancer with uncommon grace, courage, and determination.  This week on Special Sauce we continue our conversation with Indian food evangelist Raghavan Iyer. You'll hear more of Raghavan's insights on curry history, and we'll hear how living with his cancer diagnosis changed his outlook on food and life.

Raghavan Iyer has written 6 influential cookbooks on Indian food, including the all-time classic 660 Curries. On this episode of Special Sauce we're going to hear about his own personal food journey, from the family table in Mumbai to a publishing lunch at Betty Crocker that changed his life.

Raghavan Iyer calls himself “a tenacious bitch,” not letting his terminal diagnosis and endless rounds of chemotherapy stop him from completing his last book, On the Curry Trail: Chasing the Flavor that Seduced the World. If you are lucky enough to know Raghavan, you have been blessed. If you don't know him, it's well worth your time to search out more information about him. And to learn more about curry from his books! Raghavan has a GoFundMe campaign Revival Foods Project: Global Comforts that Heal. This project will bring comfort food from around the world to patients battling the brutal effects of chemo and other health challenges. Inspired by his own experience, Raghavan's goal is to bring more globally inspired and culturally relevant recipes into hospitals and other health care settings to provide nourishment, joy, and healing to patients from diverse backgrounds.   RAGHAVAN'S LINKS: Website: http://www.raghavaniyer.com Facebook: https://www.facebook.com/raghavan.iyer Instagram: https://www.instagram.com/raghavaniyer/ Buy the book: https://a.co/d/3xAHZF7 GoFundMe: https://gofund.me/671ae4eb   Women Beyond a Certain Age is an award-winning weekly podcast hosted by Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women.   SHOW LINKS Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo's info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan's info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/stores/Denise-Vivaldo/author/B001K8QNRA

Hour 3: Jason talked to Chef Raghavan Iyer about his curry cookbook and battle with cancer. Plus Joe Tamburino talked about the Murdaugh murder trial

Local chef Raghavan Iyer joined Jason to talk about his new cookbook of curry recipes and his battle with cancer.

Raghavan Iyer built his career helping Americans get to know the fundamentals of Indian cooking. Now, after years of treatment for aggressive cancer, he has released what he says will be his last book. NPR's Ari Shapiro talks to Raghavan Iyer, about the book, "On The Curry Trail: Chasing the Flavor That Seduced the World." In participating regions, you'll also hear a local news segment to help you make sense of what's going on in your community.Email us at considerthis@npr.org.

This week, it's an hour-long special featuring the iconic writer and teacher Raghavan Iyer, author of the forthcoming book, On The Curry Trail

We are ever-so-lucky to have the delightful and irrepressible Crescent Dragonwagon back with us to talk about another of her wonderful books out in a new edition. This time it's Dairy Hollow House Soup & Bread, a Country Inn Cookbook. Raghavan Iyer says, “Soup and bread in her capable hands create all the right magic for the body and soul,” and that her “recipes sing with flavor.” Below Crescent shares one of her readers' favorites (as mentioned in this episode), just in time for autumn For nearly two decades, Dairy Hollow House—an inn and restaurant tucked into the Ozark Mountain resort town of Eureka Springs, Arkansas—welcomed guests from all over the world. The inn offered sparkling fresh, innovative “nouveau'zarks” cuisine, contemporary interpretations of local traditional cooking. Although now closed, you can still enjoy the satisfying dishes in the 30th anniversary edition of Crescent's magical book.   Greek Lentil and Spinach Soup with Lemon Makes 4-6 servings Serve this with couscous salad, a plate of sliced feta and olives, some baba ghanoush with whole-wheat pita, and fresh pineapple and Medjool dates for dessert. 1 lb brown or large green lentils, rinsed and picked over 10 cups vegetable broth or water 1 jalapeño pepper, stemmed, seeded and chopped 2 tsp whole coriander seeds 1½ tsp cumin seeds 2½ tsp dried oregano 2 bay leaves 2 medium Yukon gold, russet or red potatoes (1¼ lbs), scrubbed, cut into ½-inch dice 10 oz baby spinach, chopped 1 small butternut squash (1 lb), peeled, seeded, cut into ½-inch dice (about 3 cups) 2 Tbsp olive oil 1 large onion, chopped 2 ribs celery, with leaves, sliced 3 large garlic cloves, finely chopped 2 tsp kosher salt, or more to taste ½ tsp freshly ground black pepper, or more to taste 1/3 cup fresh lemon juice 2 lemons Directions: In a large soup pot over medium-high heat, combine the lentils, stock or water, jalapeño, coriander, cumin, oregano, and bay leaves. Bring to a boil, then reduce the heat to low. Simmer, partially covered, about 30 minutes, until the lentils are tender. Add the potatoes, spinach and butternut squash, re-cover and cook another 15 to 20 minutes, until the potatoes and squash are tender. Meanwhile, in a large skillet over medium heat, heat the olive oil until shimmering. Add the onion, and cook, stirring, until it starts to soften, 3 to 4 minutes. Add the celery and garlic and cook, stirring often, until they soften, 3 minutes. Add the mixture to the soup, deglazing the skillet with a little soup liquid and adding the deglaze contents back to the soup pot. Add the salt and pepper, taste, and add more if needed. Pick out and discard the bay leaves. Thinly slice one of the lemons and cut the other into wedges. Just before serving, stir the lemon juice into the soup. Serve the soup hot, with a lemon slice floating atop each bowl. Pass lemon wedges at the table. CRESCENT'S LINKS: Website: https://dragonwagon.com Book: https://www.amazon.com/Dairy-Hollow-House-Soup-Bread/dp/1682261840/ref=sr_1_1 Facebook: https://www.facebook.com/crescent.dragonwagon Twitter: https://twitter.com/cdragonwagon Instagram: https://www.instagram.com/cdragonwagon/ LinkedIn: https://www.linkedin.com/in/crescent-dragonwagon-0565b47/ Women Beyond a Certain Age is an award-winning weekly podcast with Denise Vivaldo. She brings her own lively, humorous, and experienced viewpoint to the topics she discusses with her guests. The podcast covers wide-ranging subjects of importance to older women. SHOW LINKS: Website: https://womenbeyond.podbean.com Join our Facebook group: https://www.facebook.com/groups/WomenBeyond/ Follow our Facebook page: https://www.facebook.com/WomenBeyond/ Instagram: https://www.instagram.com/womenbeyondacertainage/ Episode archive: https://womenbeyond.podbean.com Email us: WomenBeyond@icloud.com Denise Vivaldo is the host of WBACA. Her info lives here: https://denisevivaldogroup.com/ More of Denise's info is here: https://denisevivaldo.com Cindie Flannigan is the producer WBACA. Her info lives here: https://linktr.ee/cindieflannigan Denise and Cindie's books: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA%3Fref=dbs_a_mng_rwt_scns_share

Raghavan IyerNominations: James Beard Award for Magazine Feature with Recipes, James Beard Award for International CookingAwards: James Beard Award for Online Video, Fixed Location and/or InstructionalJames Beard Award Winner Jennifer English and Food & Beverage Magazine Publisher Michael Politz____________________________________________________Food & Beverage Industry brought to life. Live juicy inside scoop from the tastemakers, newsmakers, bread bakers, drink shakers, spoon lickers, clam diggers, farmers, foodies and friends of the Food & Beverage Magazine World! F&B LIVE is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business."Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving this dynamic challenges we are facing and the future of our brands and businesses.The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. ____________________________________________________*CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag...*Follow Us on Facebook : https://www.facebook.com/FoodAndBever...*Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/*Follow Us on TWITTER: https://twitter.com/fb101comwww.fbmagazine.com

From 2008- Raghavan Iyer, author of "660 Curries: The Gateway to Indian Cuisine."

Raghavan Iyer and Ken Rubin held this Live Event to learn about culinary career paths, leveraging your skill set and 21st century skills for culinary and food professionals. Chef Iyer shared his personal and professional path and answered questions about how to build a career as a culinary professional. Bombay-born Raghavan Iyer, CCP, is a cookbook author, culinary educator, product development expert, and consultant for numerous national and international clients. He has authored 4 award-winning cookbooks and has contributed to the top food and culinary publications. Raghavan served as President of the International Association of Culinary Professionals (IACP) – a leading organization for culinary professionals in a wide variety of disciplines from around the world. Raghavan won the 2004 IACP Cooking Teacher of the Year and was a Finalist for a 2005 James Beard Journalism Award. Ken Rubin is a nationally recognized chef, educator, food anthropologist and with over 25 years of broad culinary industry experience. He currently serves as the Chief Culinary Officer at Rouxbe, the world's leading online culinary school that has helped over 600,000 people learn to cook better. Rouxbe delivers technique focused culinary instruction to home cooks, professional cooks and healthcare professionals around the world through leading edge partnerships with organizations such as Marriott International, Compass USA, The James Beard Foundation, Hyatt Hotels, Trilogy Health Services, Wegmans, The American College of Lifestyle Medicine and many others. Ken has also held top-level teaching and executive leadership positions at well-respected culinary academies and training organizations including Le Cordon Bleu Schools North America, Chefs.com, the Art Institute of Portland, and the Natural Epicurean Academy. Ken previously served as the Chair of the James Beard Foundation's Broadcast Media Awards Committee which oversees the national recognition for television, film, radio, and online food media content, and as a Board Director for the International Association Culinary Professionals (IACP) before joining as Trustee and Chair of The Culinary Trust, IACP's philanthropic foundation founded by Julia Child. Ken is a regular speaker and presenter at culinary and medical conferences. He received his BA from Colorado College and an MA in anthropology from the University of Texas at Austin. He and his family enjoying cooking and eating in Portland, Oregon. You can watch the original video version of this episode on Rouxbe.

16,000 years of Global Potato History Presented by Raghavan Iyer Author, Teacher Our speaker, Raghavan Iyer, is the author of “Smashed, Mashed, Boiled, and Baked–and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes.” And he’s going to have one heck of a spudworthy program for us. Here’s his tater-tot preview: “The fourth largest crop in the world, next to wheat, rice, and maize, this member of the nightshade family Solanaceae (which includes eggplant, peppers, and the tomato), with the botanical name Solanum tuberosum, is rooted in the Andean civilization that cultivated it around 10,000 CE. But it wasn’t until the Inca civilization (around 1500 CE) that the potato’s true agricultural impact was unleashed. Their intricate and sophisticated agricultural planning and tools, along with the ability of the potato to survive severe shifts in climate within short time periods, made this is a winsome partnership. Now it is an essential ingredient in billions of kitchens in over 100 countries across the globe No other crop in the world has had such an impact on every aspect of life, as we know it. It seems I’m being overly dramatic, but don’t just take my word for it. The history of the potato speaks for itself as you trace its social, economical, political, and societal implications in every nook and corner of the globe across all continents. I will be discussing the significance of this tuber through a timeline dating back 16,000 years and bringing it into the 21st century. I have culled information from various sources, crafting the story of the potato to experience the depth of its influences over the years.” Biography: Named by Epicurious.com as one of the top 100 influencers ever for home cooks in 2017 (alongside names like Julia Child and James Beard), Raghavan Iyer is the author of six critically acclaimed books, and has three James Beard Awards (one win and two finalists), one Emmy, and two IACP (formerly the Julia Child Awards) awards for cooking teacher of the year and a cookbook award. A past president of the International Association of Culinary Professionals, Raghavan is a spokesperson for many international clients and is a consultant for innumerable restaurants across the country. He has been featured numerous times in the New York Times and is a frequent guest on Public Radio’s The Splendid Table. He leads culinary tours yearly to the Indian subcontinent. His website is www.raghavaniyer.com Recorded May 27, 2020 via Zoom https://culinaryhistorians.org/16000-years-of-global-potato-history/

  Darin: Prepping – Kaffee – Flummis – Hamburg und die Leute da – Leben in der Großstadt – Abspecken (College Curries, Altes Gewürzamt) – Nachrichten und Wetter Und weil wir von Curries sprachen, empfehle ich einfach mal 660 Curries von Raghavan Iyer* als Inspirationsquelle

  Darin: Prepping – Kaffee – Flummis – Hamburg und die Leute da – Leben in der Großstadt – Abspecken (College Curries, Altes Gewürzamt) – Nachrichten und Wetter Und weil wir von Curries sprachen, empfehle ich einfach mal 660 Curries von Raghavan Iyer* als Inspirationsquelle

From the archives (2008): a conversation with Raghavan Iyer, author of "660 Curries: The Gateway to Indian Cooking."

It’s our potato spud-tacular. In this favorite from the archive, James Beard Award winning author Raghavan Iyer joins the party to share recipes from his cookbook Smashed, Mashed, Boiled and Baked—And Fried Too!  Yup. Ultimate French Fries, Hasselback Potatoes, and more. Plus, we’ve curated a few handy tips and product reviews from our favorite magazines, take a Super Bowl food quiz, and think of ways we can incorporate potatoes into our Super Bowl party spread. Support the show.

In this episode of Fong on Food, Nathan is joined by Alexandra Gill, Globe and Mail Restaurant Critic, with her new offering Dine Like A Critic food tours, and Dan Clapson, with Eat North, and Globe and Mail Food Critic for the Prairies, Raghavan Iyer, emmy award winner, James Beard award winner and author of 6 critically acclaimed cookbooks.

Diane and Denise talk with the delightful and delicious Raghavan Iyer. Named by Epicurious.com as one of the top 100 influencers ever for home cooks in 2017 (alongside Julia Child and James Beard), Raghavan Iyer is the author of 6 critically acclaimed books, and has three James Beard Awards (one win and two finalists), one Emmy, and two IACP (formerly the Julia Child Awards) awards for Cooking Teacher Of The Year and a cookbook award. He is a spokesperson for many international clients and is a consultant for innumerable restaurants across the country. He has been featured numerous times in the New York Times, and is a frequent guest on The Splendid Table. He leads culinary tours to the Indian subcontinent yearly. You can find out more about him at:http://www.raghavaniyer.com His books are available on Amazon:https://www.amazon.com/Raghavan-Iyer/e/B001IODPO0?ref=sr_ntt_srch_lnk_1&qid=1565481504&sr=8-1   If you're lucky enough to live near Eden Prairie, MN, visit Pizza Karma!https://pizzakarma.com Get Raghavan’s recipe for Cumin-Scented Potatoes with Tomatoes:https://www.epicurious.com/recipes/food/views/cumin-scented-potatoes-with-tomatoes-ghurma-aloo Women Beyond a Certain Age is a weekly podcast by Denise Vivaldo and Diane Worthington. They bring their own lively, humorous, and experienced viewpoints to the topics they discuss. The podcast covers wide-ranging subjects of importance to older women.  Please subscribe and give us a nice review! Or even better—5 stars! Reach out to us on our Facebook Group or Facebook Page. Email us your comments, stories, questions or ideas for what you’d like to hear on future podcasts to WomenBeyond@icloud.com. We are on Instagram @womenbeyhondacertainage. We so look forward to spending time with you! Diane is an expert on California and American cuisine. She is the author of over 20 cookbooks and has twice won the James Beard Award. She is a nationally syndicated food columnist and an award-winning radio show host. You can find out more about her at: https://seriouslysimplefood.com Her books are on Amazon at: https://www.amazon.com/Diane-Rossen-Worthington/e/B000APOMUE/ref=sr_ntt_srch_lnk_1?qid=1546204440&sr=8-1  Denise is an award-winning food stylist and author of The Food Stylist's Handbook as well as 8 other books. She speaks and teaches and wanders globe. She also blogs for the Huffington Post. You can find out more about her at: https://denisevivaldo.com Her books are on Amazon at: https://www.amazon.com/Denise-Vivaldo/e/B001K8QNRA/ref=sr_ntt_srch_lnk_1?qid=1546204547&sr=1-1  Podcast credits: Cindie Flannigan does everything technical and internet-related. You can find out more about her at: https://denisevivaldogroup.com/team/ or https://www.linkedin.com/in/cindie-flannigan-27a29a133/

Ideas for your Super Bowl party, plus tips from our favorite magazines, and Raghavan Iyer joins the party with potato recipes from his new book, Smashed, Mashed, Boiled and Baked—And Fried Too!Support the show: https://foodschmooze.org/donate/See omnystudio.com/listener for privacy information.

Learn about the wonders of Indian spices.Spices are wonderful for improving health while flavoring your food. The spice trade drove Westerners to India many years ago. Rome had to pay a ransom when sacked. Peppercorns were so valuable that they were demanded alongside gold and silver. Indian cuisine differs by region. Northern India uses aromatics and reflects Middle Eastern cultures. Here you will find use of saffron, cinnamon, cloves, and bay leaves for warming flavors. Southern India uses assertive flavors like coconuts, chilies, peppers and tropical tastes. Eastern and Western India blend the tastes of the north and south into their own combinations. The important thing about spices is finding balance in the dish. Getting 8 Flavors From One Whole Spice Raw Ground raw Toasted Ground after toasting Sauteed in a fat Ground after sauteeing Soaking in liquid Ground after soaking Listen as Raghavan Iyer joins Dr. Mike Fenster to share the wonders of Indian spices.

Learn about the wonders of Indian spices.Spices are wonderful for improving health while flavoring your food. The spice trade drove Westerners to India many years ago. Rome had to pay a ransom when sacked. Peppercorns were so valuable that they were demanded alongside gold and silver. Indian cuisine differs by region. Northern India uses aromatics and reflects Middle Eastern cultures. Here you will find use of saffron, cinnamon, cloves, and bay leaves for warming flavors. Southern India uses assertive flavors like coconuts, chilies, peppers and tropical tastes. Eastern and Western India blend the tastes of the north and south into their own combinations. The important thing about spices is finding balance in the dish. Getting 8 Flavors From One Whole Spice Raw Ground raw Toasted Ground after toasting Sauteed in a fat Ground after sauteeing Soaking in liquid Ground after soaking Listen as Raghavan Iyer joins Dr. Mike Fenster to share the wonders of Indian spices.

Those potatoes aren't baked, they're steamed. Plus, the marketing of Yukon Golds, and the fact that some people keep the peel on when making mashed potatoes. Disgusting. Not disgusting: Kung Pao Potatoes. Also! Curry is not what you think it is. Please subscribe to (and rate & review) this podcast in iTunes or the Podcasts app so you never miss an episode! https://itunes.apple.com/us/podcast/smart-mouth/id1171755407?mt www.facebook.com/smartmouthpodcast/ www.instagram.com/smartmouthpodcast/

Food is more than fuel - it nourishes the body and soul Air Date: Wednesday, February 1, 2017 During this week’s radio show you will learn about: Southern sweets & treats - why are they so irresistibly good? Recipes that make the humble potato fabulous! Why family, faith, friends & good food matter so much Fascinating spud facts and history

Food is more than fuel - it nourishes the body and soul Air Date: Wednesday, February 1, 2017 During this week’s radio show you will learn about: Southern sweets & treats - why are they so irresistibly good? Recipes that make the humble potato fabulous! Why family, faith, friends & good food matter so much Fascinating spud facts and history

Raghavan Iyer, author of “Smashed, Mashed, Boiled, and Baked—and Fried, too!" shares her potato recipe secrets. Erik Vance, author of "Suggestible You," on the power of your mind in being healed.

Learn more about the versatility of tubers.Potatoes have been in the human diet since 15,000 BC. The Incans found it was a culturally sound vegetable. Potatoes traveled from South America to Europe before coming back to North America.The potato was embraced with such gusto because it was available year-round. It's also very versatile. Potatoes are the fourth largest crop in the world.There are two categories for potatoes: floury and waxy. Floury potatoes have a high-starch and low-water content. They're fluffy and are great for mashing, baking or frying. Waxy potatoes have a low-starch and high-water content. They maintain their shape when cooked. They work well in potato salad.Be sure to eat the peel to get the greatest health benefit for your gut microbiome.The Ultimate Mashed PotatoPeel (optional) and cube russet potatoes. Boil until just tender so that it just starts to fall apart when pierced with a fork. Drain water and dry cubes.Heat heavy cream, cream cheese and butter in another pan. Add quality black sea salt and crushed peppercorns.Push the potato cubes through a ricer. Pour cream mixture over riced potatoes and fold in.Mojito Potato SaladMuddle fresh limes and mint. Add salt, pepper and sugar for balance. Pour white rum into the potato salad.Kung Pao PotatoesSmother french fry cut potatoes in cornstarch and fry. Make a simple dressing of soy sauce, ginger, sesame oil and dried red chilis. Toss potatoes in dressing and serve.How to Pick Your PotatoesAvoid green potatoes and spuds with sprouts growing out of them. They should be firm to the touch and not shriveled. Store in a dark, cool spot. Refrigeration turns starch to sugar and potatoes can go bad.Listen in as chef Raghavan Iyer and Dr. Mike Fenster share the joy of potatoes. Sponsor: Real Salt - Is Your Salt Real?

Learn more about the versatility of tubers.Potatoes have been in the human diet since 15,000 BC. The Incans found it was a culturally sound vegetable. Potatoes traveled from South America to Europe before coming back to North America.The potato was embraced with such gusto because it was available year-round. It's also very versatile. Potatoes are the fourth largest crop in the world.There are two categories for potatoes: floury and waxy. Floury potatoes have a high-starch and low-water content. They're fluffy and are great for mashing, baking or frying. Waxy potatoes have a low-starch and high-water content. They maintain their shape when cooked. They work well in potato salad.Be sure to eat the peel to get the greatest health benefit for your gut microbiome.The Ultimate Mashed PotatoPeel (optional) and cube russet potatoes. Boil until just tender so that it just starts to fall apart when pierced with a fork. Drain water and dry cubes.Heat heavy cream, cream cheese and butter in another pan. Add quality black sea salt and crushed peppercorns.Push the potato cubes through a ricer. Pour cream mixture over riced potatoes and fold in.Mojito Potato SaladMuddle fresh limes and mint. Add salt, pepper and sugar for balance. Pour white rum into the potato salad.Kung Pao PotatoesSmother french fry cut potatoes in cornstarch and fry. Make a simple dressing of soy sauce, ginger, sesame oil and dried red chilis. Toss potatoes in dressing and serve.How to Pick Your PotatoesAvoid green potatoes and spuds with sprouts growing out of them. They should be firm to the touch and not shriveled. Store in a dark, cool spot. Refrigeration turns starch to sugar and potatoes can go bad.Listen in as chef Raghavan Iyer and Dr. Mike Fenster share the joy of potatoes. Sponsor: Real Salt - Is Your Salt Real?

Raghavan Iyer joins the Clever Cookstr to talk about the glorious potato, its many varieties and uses, the ultimate mashed potatoes around the world, and his new book, Smashed, Mashed, Boiled, and Baked--and Fried, Too!: A Celebration of Potatoes in 75 Irresistible Recipes. Read the full transcript here: http://bit.ly/2hZO9Qe

Smashed Mashed Boiled and Baked and Fried Too! By Raghavan Iyer

Raghavan Iyer makes smoky yellow split pea curry, sweet-scented rice pilaf and Indian coleslaw.