Podcasts about yan can cook

Text Christa!In this episode of Cooking Like a Pro, Chef Cal and guest Chef Sadie Krueger bring you culinary insights to elevate your kitchen game. Delve into kitchen essentials, St. Patrick's Day menu ideas, and learn new cooking tips from the experts.Discover the must-have kitchen gadgets and pots for cooking like a pro.Explore delicious menu ideas for your St. Patrick's Day celebration.Learn about Chef Cal's favorite bean dish and cooking techniques.Insights into the benefits of grains and legumes as kitchen staples.

Wipe twice check once.  Yan Can Cook.  Called them Dick.  What's that word. Who has a residence.  Chunky Nib Nibs.  Soo tewwwwible.  Dave's Dead cause the he didn't leave his hand on the car.  Confused yet?If you like to judge us just by listening - you should really go over to the Tick Tock and watch us make a fool of our selves. @getjudgedpodcast on all platforms. Dust off those gavels and get judging. Comment, subscribe, DM, wave, poke, like, send nudes - whatever you want to do - just do something you lazy POSYour problems aren't big cause they ain't ours.Your problems aren't big cause they ain't ours.

This is a free preview of a paid episode. To hear more, visit themmadrawpodcast.substack.comUFC Macau is what a card looks like when some effort is applied. There is a wide variety of upside points to be appreciative of. From the debuts to the fact we get to watch Cong Wang and everything in between, the event is matched to deliver fireworks.At the top of the bout sheet in the main event spot is the terrific pairing of Petr Yan and Deiveson Fi…

This is a free preview of a paid episode. To hear more, visit themmadrawpodcast.substack.comUFC Macau is what a card looks like when some effort is applied. There is a wide variety of upside points to be appreciative of. From the debuts to the fact we get to watch Cong Wang and everything in between, the event is matched to deliver fireworks.At the top of the bout sheet in the main event spot is the terrific pairing of Petr Yan and Deiveson Fi…

Michelle Hernández is the pastry chef and owner of Le Dix-Sept, the San Francisco pâtisserie known for confections featuring botanicals such as flowers, teas, cacao, and honey. As a child, Michelle loved to use her Easy-Bake Oven and was obsessed with PBS cooking shows like Great Chefs and Yan Can Cook. She wanted to go to culinary school, but headed to Berkeley for college instead. She worked at Evite and The Gap before finally attending Le Cordon Bleu in Paris and opening her own shop. Today, Michelle is especially known for her canelés, the small, bell-shaped pastries that are caramelized on the outside and creamy on the inside. In this episode, Michelle and host Jessie Sheehan talk all things canelés, from using copper molds to why the dark French bake is a must, resting and straining the batter, and why she'll only sell the treats on the same day they were made. Thank you to California Prunes for supporting our show. Learn more about Jubilee Wine Country and get tickets here.Order our print magazine, get show transcripts, subscribe to our newsletter, and get event details & tickets. Hosted by Jessie SheehanProduced by Kerry Diamond, Catherine Baker, and Elizabeth VogtEdited by Jenna SadhuContent & Partnerships Manager Londyn CrenshawRecorded at CityVox StudiosMore on Michelle: Instagram, websiteMore on Jessie: Instagram, “Salty, Cheesy, Herby, Crispy Snackable Bakes” cookbookShe's My Cherry Pie is a production of The Cherry Bombe Podcast Network.

Travis takes us to one of the most memorable cooking shows ever created. I don't know that it's even fair to call it a cooking show. It's more of a cooking culture show. It's a blend of Mr. Wizard, Mythbusters, and Yan Can Cook. Alton Brown is an extraordinary host, and is capable of keeping the attention of even the most nay-saying of naysayers. If you want to know how to make some tasty baby back ribs, then this is the show for you! Next week we're kicking off Sitcom Month! Watch Mr. Belvedere - S1E3 available on YouTubeSend us feedback about the show on Twitter at @thosedaysshow or email us thosewerethedaysshow@gmail.comFollow us on Twitter!StephenAmyAudieTvsTravisSupport 2Dorks on PatreonJoin us every Monday at 9pm ET on Twitch to watch live! Hosted on Acast. See acast.com/privacy for more information.

Today I'm welcoming Ruth Newman to the podcast, a “cookier” who specializes in creating intricately decorated sugar cookies for showers, charities, and friends. However, she has never felt the urge to turn her beloved hobby into a career.  And that, in fact, is exactly the reason she is my guest today. In 2024, I wanted at least some of the episodes I release to be just easy, meandering conversations with everyday people that I've never met before. Without publicists or books, series, or movements to sell, sometimes it's everyday people who restore our faith in the power of food and remind us to nurture and celebrate connections to our closest people, the people who, quite frankly, may cheer for us, but don't really care what we do or how successful we are. Ruth begins by sharing her recipe for German Rouladen, a complicated beef dish she made for the 200 guests at her only child's wedding. After discussing the recipe and a day so special it still stand out in Ruth's memory 25 years later, we wind our way through topics and stories, ending with the people who are supporting Ruth and her husband through his Parkinson's disease, which has now reached a 4th stage.  While I've got some powerhouse episodes lined to share with you in the next few weeks - and I'm thrilled, honored, and excited to share those episodes - I know I will not enjoy them any more than this simple discussion with Ruth about the memories and values that truly make a life worth living. Thank you, Ruth! Highlights A day so special Ruth clearly remembers it 25 years later The best daughter-in-law in the world ;-) All the tips on making this complicated Rouladen (beef rolled around pickles and cooked in gravy!) recipe Is lean bacon a thing? A day of preparation! :-) Wringing out hundreds of potatoes in towels! What makes German potato salad different Ruth's special relationship with her only child and how food and cooking solidified the recipe Memories of Yan Can Cook on PBS  The German -> Russia -> North America migration pattern Newman

This week, I sit down with golfer, dog dad, soon to be human dad, and Chef de Cuisine at the “Ultimate Examination of Championship Golf,” the Oakmont Country Club. They say it takes 10,000 hours to master a craft and over his 15 year career, Alex has surely put in his. This week, we talk about everything from growing up on ‘Yan Can Cook,' cutting his teeth in all the kitchens he worked in growing up, and how he became the Chef de Cuisine of one of the nicest country clubs in the nation in Oakmont Country Club. - I think out of all of the careers of guests I've interviewed, the food industry is what I love the most. Nothing more fascinating to me than learning the method behind all the madness and how a proper kitchen functions. Hit play and enjoy a great conversation with a real one. Thanks for listening. - Become a "friend" on Patreon and support the show

There are very few people that have done more as an ambassador for Asian culture and food in the US and beyond than Martin Yan, who is most famously known for his television show "Yan Can Cook". Phil sits with the legendary TV personality to talk history, cooking and Las Vegas.

This culinary journey over the last month has been an absolute joy and it doesn't end here! Yan Can Cook took us places and truly encouraged us all to cook things and try things we might not even know we were capable of. We hope you enjoyed it to! We missed Amy this week, but fear not! She'll back with us next time! For next week, you're going to want to settle down into your deepest Louisiana drawl for Justin Wilson! Watch: Justin Wilson's Easy Cooking - Episode 1: Chili Rice Chicken a la Creole Send us feedback about the show on Twitter at @thosedaysshow or email us thosewerethedaysshow@gmail.com Follow us on Twitter! Stephen Amy Audie TvsTravis Support 2Dorks on Patreon Join us every Monday at 9pm ET on Twitch to watch live!

Alles Podcast! This week we kicked off our Cooking Show theme with Iron Chef! A sweat inducing, pulse pounding battle between culinary competitors. It may just be cooking, but they make it feel like lives are on the line in Kitchen Stadium. What a wild ride this was. Strap in for this one. You're going to have a good time. Next week, Audie is taking us to a more traditional cooking show with Yan Can Cook! Watch: Yan Can Cook - Recreate Chinese Restaurant Favorites at Home Send us feedback about the show on Twitter at @thosedaysshow or email us thosewerethedaysshow@gmail.com Follow us on Twitter! Stephen Amy Audie TvsTravis Support 2Dorks on Patreon Join us every Monday at 9pm ET on Twitch to watch live!

My guest couldn't make it, Mario saved the day. Big fun.

In this episode, we're talking with chefs - the ones who feed us - fulfilling our basic needs - and ALSO passing down our cultural legacies. From a Las Vegas Filipina start-up to the old school icons - How do these professional chefs and restaurateurs feel about food culture authenticity? Where's the line between food appreciation and food appropriation? What are the unique challenges AAPI chefs and restaurants face? And why should we embrace our unique identities as we look to the tasty future of our communities? Professor Mark Padoongpatt discusses Andrew Simmons' term gastronomic bigotry and the history of food policies and laws. Lorraine Blanco Moss, our very own host, discusses her journey navigating the culinary spaces as a Mixed AAPI chef. Chef Maneet Chauhan expresses the importance of cooking what you like to cook unapologetically. Chef Mary Dee Moralita of O.G. Lola's expresses why she is passionate about making sustainable vegan Filipino Food for everyone. Chef Martin Yan of Yan Can Cook tells us about his new restaurant M.Y. Asian coming to the Las Vegas Strip! Exit Spring Mountain is a podcast from Nevada Public Radio. Our team includes senior producer Nessa Concepcion, academic research consultant Mark Padoongpatt and assistant producer, researcher and social media manager, Isabelle Chen Rice. Joe Schoenemann oversees podcasts as news director at Nevada Public Radio, and our sound editing, mixing, and mastering is by Christopher Alverez.

This week, Monica Eng shares the serendipitous story behind how Martin Yan started his cooking show Yan Can Cook. Louisa Chu regales us with the offerings of the Sweets & Snacks Expo, aka The Candy Show, and presents Monica and Iris with some intense treats. But will they eat it?

I take a walk down memory and talk about the influence of Yan Can Cook on my life as a human being. I watched this show along with Sesame Street and Mister Rogers on WTTW Chicago, the local PBS station for me. It introduced me to Chinese culture and food before I ever tasted anything outside of my small town's Chinese buffet. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/last-donut-of-the-night/support

Food is a vehicle that allows us to travel all around the globe. There's nothing better than tasting new flavors and experiencing different cultures through cuisine. This week on George Hirsch Lifestyle Radio, we sit down with an international food legend: chef, author, and TV host Martin Yan, whose beloved PBS series Yan Can Cook introduces audiences to a world of cultural cuisine. Also joining the show are Dr. Jason R. Evans, Branden J. Lewis, and Rollie Wesen, three educators from the esteemed culinary school Johnson & Wales University who are helping shape the future of food and culinary lifestyles around the world. George and Alex discuss how our senses of smell and taste work together when creating and enriching a food's flavor.More about Chef Martin YanMore about Johnson and Wales University

Chef Martin Yan is a renowned Chinese-American chef, cookbook author, and host of the award winning PBS-TV cooking show Yan Can Cook.Chef Martin hosted more than 1500 episodes of Yan Can Cook over the past four decades -  which has been broadcast in more than 50 countries. As an author, he's written over two dozen cook books and continues to inspire and support aspiring chefs.Listen as we chat with Chef Martin about building community by sharing food, celebrating Asian cuisine, evolving as a content creator, and building a brand.

We're spending this episode with the iconic Martin Yan, the groundbreaking star of Yan Can Cook.

If you liked this episode, we think you'll also enjoy:Jenny Gaither on InstagramBrave Babe Coaching w/ Jenny GaitherMovemeant FoundationSoul CycleChef Martin Yan of "Yan Can Cook" on InstagramSubscribe to The Morning Rage on YouTube for Bachelorette Recaps

This week, we answer a question from 4-year-old Hugo in Burlington, Vt. Hugo wants to know how noodles are made. We visit M.Y. China, a restaurant in San Francisco, CA to watch executive chef Tony Wu hand-pull 16,000 noodles and hear from the restaurant's owner, chef Martin Yan, host of the PBS show Yan Can Cook. And to give us some historical context, Jen Lin-Liu, author of On the Noodle Road: From Beijing to Rome with Love and Pasta, shares her insight. Download our learning guides: PDF | Google Slide | Transcript | Video The first written references to noodles or pasta can be found in Chinese texts dating back about 3200 years. Author Jen Lin-Liu says it's likely that pasta developed in China and in the Middle East within a couple hundred years ago. But what likely didn't happen was the often repeated idea that Italian explorer and trader Marco Polo "discovered" noodles during his two decades traveling in east Asia and then introduced them to Italians upon his return. "Probably what happened," Lin-Liu told But Why, "was they were invented in China and they were also invented somewhere in the Middle East a little bit later, probably a few hundred years later. And there were two parallel cultures of noodles that developed separately. "And then," Lin-Liu continues, "because of the interactions between cultures later on, they started merging. So they were probably eating noodles in Italy and China at separate times and they didn't have much to do with each other at the beginning." On mobile? Click here to watch the video. As for how noodles are made, the ingredients are pretty basic: just flour and water. Sometimes eggs are used in place of water in Italian pasta. They can then be turned into noodles or pressed into different shapes. Sometimes they're filled with meat and cheese or other ingredients and turned into dumplings or tortellini or other filled-pasta shapes. Making pasta takes skill, both to get the consistency right and to make the perfect shapes. At Martin Yan's San Francisco restaurant M.Y. China, executive chef Tony Wu puts on a weekly show for diners, displaying his ability to hand-pull 16,000 strands of noodles from one lump of dough in under two minutes. Yan calles him a "human pasta machine," and we get to experience the excitement in this episode. Support But Why | Newsletter Sign-Up

This podcast is bought to you by Gulfood - https://www.gulfood.com and Meelz - https://meelz.meMichael De Souza was working at Emirates airlines for 15 years, the pandemic came along, he was made redundant like so many people at the time, however he didn't rest on his laurels, as there was always a passion for food from a young age, so he decided to become a chef.  During his time growing up in India, his family owned a bakery, so naturally he grew up around hospitality, he recalls in 1994 when cable was available there were a couple of chefs on TV that would catch his interest even more so.The first would be a show called Yan Can Cook, by revered chef Martin Yan. https://yancancook.com/home/The second would be the late great Keith Floyd.https://en.wikipedia.org/wiki/Keith_Floyd The two food shows ignited a spark within young Michael, to taste all of the wonderful food he saw, and to travel, little did he know back then, that this influence would be a huge part of his adult life.His family wanted to be a doctor, an engineer, he had other plans, to be part of a cabin crew.He applied and got rejected a total of 18 times, with various airlines for various different reasons. One day the opportunity arose to interview with Emirates, only problem is that there was already 500 people in the queue, most of those with flight experience. Undetered by the 12 hour interview, he gave it his best, and finally got the job!https://www.emirates.com/ae/english/During his time and working his way up through the ranks, he learnt a great deal about the various types of foods, how to serve, how to deal with people from all walks of life, it was a great learning process.Not being the type of person to shy away from a challenge, Michael wanted to push himself further within a leadership role, so he applied to be a flight supervisor, he then went on to become a successful Purser for one of the best airlines in the world. After a 15 year career, he forced to make lifechanging decision due to COVID- 19, this came naturally as he loved food, but how do you become a chef?After a conversation with his wife, she mentioned how much he loved food and his interest was always to be a chef, so he enrolled himself into one of the leading culinary institutes in the country – SCAFA!http://www.scafa.aeHe now is a qualified chef, his apprenticeship began by working at the 5 star luxury hotel ME Dubai, which fast tracked him into working all of the sections of the kitchen, and has taught him the values of what it takes to be a chef in the true sense of the word. From one extreme to another, Michael without a doubt will go far in his culinary career, as there are no boundaries, his pure passion and dedcication to keep pushing himself to be better day by day is what chef's always strive for, looking forward to seeing the next phase of his journey. To see what he is doing, you can follow him on Instagram - https://www.instagram.com/chefmichaelagnelo/ Stay tuned for next week's show, we talk to one of the most re-known broadcasters in the region and in the UK!Thank you to our partners Gulfood and Meelz, make sure to click on their links at the very top of the page.Until next time, food is memories!Support the showFollow The Chef JKP Podcast on Instagram HERE

My guest today is Chef Martin Yan. The name is certainly a household one among people of my generation, and that of my folks. Yan Can Cook began to grace our 4 X 3 televisions in the 1980s and we learned that if Yan can cook, so can we. He was my first culinary hero and his entertaining flair with a cleaver was an inspiration. His Chinese Cooking For Dummies was the first cookbook I owned, and his message to the larger world that Chinese cuisine was accessible undoubtedly led to my first thoughts on moving China. He has authored dozens of books, won numerous awards ranging from an Emmy to James Beard, and is still a highly regarded Master Chef known the world around. More important than all of that, Martin is just a fun guy with whom I've been personally familiar for 13 years. Here's our chat.

Chef extraordinaire and popular TV host Martin Yan has spent decades promoting Chinese and pan-Asian cuisines on his popular TV show Yan Can Cook. Passionate about cooking as well as its benefits for health and wellbeing, Chef Yan is known world-wide for celebrating Chinese and Asian cuisines and cultures, encouraging home cooks to explore these important and delicious foodways. In this episode, clinical medical anthropologist Dr. Meg Jordan joins Chef Yan for an entertaining and illuminating conversation and cooking demonstration exploring Traditional Chinese Medicine, food, and wellbeing. This episode was recorded during a live online event on January 12, 2021. A transcript as well as recipes described by Chef Yan in this episode are available at ciispod.com. You can also watch a recording of this and many more of our conversation events by searching for “CIIS Public Programs” on YouTube.

“Yan Can Cook, So Can You!” Chef Martin Yan Do you want to learn how to debone a chicken in 18 seconds? Chef Martin Yan recently joined Margaret McSweeney and Chef Jaime Laurita in the Middleby Residential Showroom for an exciting Kitchen Chat on Viking Facebook Live. Chef Yan welcomes us all into his kitchen… The post CHEF MARTIN YAN appeared first on Kitchen Chat.

Having a "Can Do" spirit is at the center of Sherise Holden's powerful testimony and ministry. When she became a single mom in high school, she faced many challenges. But God guided her through it all and now she's using her experience to help young single moms in her own community and all around the country through her non-profit, She Rises Inc. If you have a dream in your heart to change the world, but aren't sure how to do it - take your advice from Sherise because "success leaves clues." Notes: https://she-rises.org Instagram: @sherisesnonprofit / @sheriseholden Facebook: She Rises Inc. Email: info@she-rises.org Sherise Recommends: Philippians - The Art of Contentment Bible Study A Setback Is a Setup for a Comeback, by Willie Jolley Additional Resources: Diaper Drive Thru Quick Guide

Episode 37: Jaeson Ma (@jaesonma) is no stranger to adversity. From running the streets to his close brush with the law, it was hard to imagine where he’d be today. Now, he’s a serial entrepreneur with a string of success stories behind him: He’s the co-owner of Triller, the founder of East West Ventures, and co-founder of 88rising and Stampede Ventures. His journey began with a thirst to prove himself -- knowing that even though Asians weren't being represented in the media, it didn't mean they weren't worthy. He became committed to the mission of boosting Asian representation in entertainment and fusing the best of eastern and western cultures together. In this episode of WYND, Jaeson takes us through the ups and downs of his story, from the challenges he faced as a teenager, to his first job with MC Hammer, to launching his first company and becoming a venture capitalist. Show Notes:0:55 - Introductions to Jaeson and his work3:15 - Born in Lubbock, Texas, where his immigrant parents studied at the Church of Christ and became the first international Chinese students to study at Pepperdine University. They then moved to San Jose in the Bay Area where Jaeson grew up.5:25 - Growing up with an incredibly diverse community, but still not seeing that diversity reflected in mainstream media. Growing up with heroes Yan Can Cook on PBS with an inauthentic Chinese accent and Bruce Lee who had already passed away.9:00 - Growing up with Michael Chang (Tennis Grand Slam Winner) and practicing tennis to be like him.10:27 - Jaeson's dad as a minister and an entrepreneur, who went to Chinatowns across America to sell steam cleaner trucks.12:31 - How his parents influenced him towards his different interests like entrepreneurship and spirituality.14:47 - Studied three different majors after being a problem child. Got kicked out of schools and was almost sent to jail. How his parents were happy he was studying in college while both of his siblings are valedictorians and overachievers.17:25 - Growing up with a non-present father, separated parents, and being unable to find love and consistency at home.19:55 - The value of representation and allowing it to change the limits in your mind of what is possible.22:22 - Growing up in hood San Jose, and an anecdote on how his small eyes were made fun of in school. All of his friends had bigger eyes than him, and howit let to an identity crisis growing up.27:23 - Growing up always feeling shorter, smaller, and skinnier. His constant desire to want approval from others, and never getting the affirmation he needed at home.28:44 - Getting into acting in theater class, getting accepted into Oregon Shakespeare, and learning Shakespeare with the best actors in the world. Entered a new school, joined theater and landed lead roles. How Jaeson consistently met challenges and overcame them.34:22 - Being MC Hammer's personal assistant and investing in Justin Lin's Better Luck Tomorrow. Starting a Hip Hop Bible study and turning his life around.38:44 - The Hip Hop Bible Study becoming a huge community event, reaching out to MC Hammer and getting him to speak at the event.42:51 - Following MC Hammer on his venture capital jounrey. Meeting the early employees of Youtube, Facebook, Twitter, etc.48:44 - The power of seeing Asians and representation in a full length Asian film. The desire of wanting to represent Asian culture through the powerof stories and film.51:29 - Leaving venture capital and pursuing film, and a discussion on Asian Americans breaking into the scene.53:47 - Growing up with Hong Kong cinema in the 80s in the summers, and developing aSupport the show (http://whyyounodoctor.com/podcast)

Brett can’t handle eating hot things, all fish is frozen, and Calumet Fisheries is delicious. The guys didn’t watch the NBA finals, which are a joke, and NYC doesn’t claim the Islanders. Brett’s dad had Cubs license plate, and Phoenix is really hot. The Redskins suck, Yan Can Cook is awesome. He-Man is childhood personified, and Moss Man brings back memories, too. Eddie van Halen could play. 

I was 18 when I first started working at a restaurant. I was a dishwasher. I only got the job because I wanted to go to Ibiza for vacation, and washing dishes was the only job I could find.—Chef Ferran AdriàWhen I was a young man I wanted to be a chef. Food always fascinated me. I loved to taste it, I loved to cook it, and I loved—well, before the rise of food porn, I loved to read about food, talk about food, and watch people prepare it. When other kids were watching The Price Is Right on days home sick from school, I watched The Frugal Gourmet, Yan Can Cook, and shows featuring Julia Child, TV's cooking matriarch. Combine this passion with an over-encouraging mother and an Italian grandmother who made a mean Sunday gravy, and you have all the makings of a future chef. I followed my passion diligently, even at a young age, constantly experimenting and honing my craft. Then, opportunity knocked: close friends of my mother were friendly with Wolfgang Puck (thank you, Ron and Nancy), and encouraged me to write to him to apply for a culinary stage my junior year of high school. I followed her advice, and a few months later, during summer break, I headed to Los Angeles to work in the kitchen at Wolfgang's original restaurant, Spago, on the Sunset Strip. After a couple of bumps in the road (including not knowing that chefs brought their own knives to work), I hit my stride and began the daily grind that is working in a professional kitchen.The backbone of modern kitchens is formed by immigrants (many illegal), who are highly skilled cooks but willing to work for the wages that give restaurants the possibility of making a profit, and young culinary students willing to work for next to nothing to learn their craft. I spent months chopping fruits, vegetables, herbs, and spices, occasionally worked on meats or fish, and, when I was lucky, got to prepare a staff meal. The experience was magical. I still remember the smells, the tastes, and even the first time I ever got drunk—with the staff—and spent the next morning in the bathroom throwing up when I wasn't chopping jalapeños while the staff cheered me on. I rubbed my bloodshot eyes with the same hands I used to chop the jalapeños—and let's just say it was a painful mistake I never made again.After a couple of months, just as I was getting the hang of it, I had to leave. School was starting, I had a girlfriend back in New York, and it was my senior year of high school. I remember returning and being really stoked about cooking, but I was also no longer in the kitchen. While Wolfgang wrote me a college recommendation and I got accepted to Cornell, I also got back into the regular life of a teenager. And the further I drifted from the energy of that kitchen, the more I convinced myself I would be wasting my talents as a chef. Why should I be a manual laborer when I could use my Ivy League degree to become a wealthy businessman? Most chefs made an hourly wage, and I would probably have to spend many years struggling. So I abandoned my dream and pursued the business side of hospitality. While the decision worked out well for me professionally, I can say without question that not pursuing a career in the kitchen is a decision I continue to regret.While in general I don't believe in regret, I keep it alive in my consciousness in this case as a reminder that I made a decision for the wrong reasons. I wasn't willing to sacrifice my short-term comfort to pursue the purest form of my purpose. I didn't recognize or accept that I couldn't start at the top; my ego got in the way, as it does for many of us. If Mark Zuckerberg can start Facebook and be the CEO, isn't anything less a failure? After all, that's what the media sells us. We've discussed the error in this kind of thinking, but at the time, I was blissfully unaware of it, and it cost me—maybe not financially, but in many other ways.

This week, we answer a question from 4-year-old Hugo in Burlington, Vt. Hugo wants to know how noodles are made. But he's about to get more than he bargained for! For this episode we visit a restaurant called M.Y. China, in San Francisco, CA to watch executive chef Tony Wu hand-pull 16,000 noodles in 2 minutes. The restaurant's owner, chef Martin Yan of the PBS show Yan Can Cook narrates the action. And to give us some historical context, Jen Lin-Liu, author of On the Noodle Road: From Beijing to Rome with Love and Pasta, shares her insight.

We pick our favorite shows, movies and documentaries about food and cooking, from old school classics to new school faves. And a few things we definitely do not like.… Links and Show Notes Julia Child (PBS) (http://www.pbs.org/food/julia-child/) The French Chef With Julia Child, Amazon Prime Video (https://amzn.to/2K35fvC) Martha Stewart (https://www.marthastewart.com/) Martha and Snoop’s Potluck Dinner Party (http://www.vh1.com/shows/martha-snoops-potluck-dinner-party) The Frugal Gourmet (https://en.wikipedia.org/wiki/Jeff_Smith_%28chef%29) Yan Can Cook (https://yancancook.com/home/) I’ll Have What Phil’s Having (PBS) (http://www.pbs.org/wgbh/what-phils-having/) Amazon Prime Video (https://amzn.to/2SbSy4L) iTunes (https://geo.itunes.apple.com/us/tv-season/ill-have-what-phils-having/id1038130297?mt=4&at=1010lKVW&ct=lw003) Somebody Feed Phil (Netflix) (https://www.netflix.com/title/80146601) Chopped (https://www.foodnetwork.com/shows/chopped) Amazon Prime Video (https://amzn.to/2Q8gchx) iTunes (https://geo.itunes.apple.com/us/tv-season/chopped-season-1/id833811291?mt=4&at=1010lKVW&ct=lw00) Iron Chef (Japan) (https://en.wikipedia.org/wiki/Iron_Chef) Iron Chef (America) (https://www.foodnetwork.com/shows/iron-chef-america) Amazon Prime Video (https://amzn.to/2R40s2U) The Great British Bake Off (https://thegreatbritishbakeoff.co.uk) Amazon Prime Video (https://amzn.to/2CqqRjn) iTunes (https://geo.itunes.apple.com/us/tv-season/the-great-british-baking-show-season-1/id1131276110?mt=4&at=1010lKVW&ct=lw003) The Big Family Cooking Showdown (https://www.bbc.co.uk/programmes/p05909nd) Netflix (https://www.netflix.com/title/80186090) Neff Slide & Hide® Oven (https://www.neff-home.com/uk/discover/slideandhide) Emeril Lagasse (https://emerils.com) Rachel Ray (https://www.rachaelray.com) Semi Home Made with Sandra Lee (https://www.foodnetwork.com/shows/semi-homemade-cooking-with-sandra-lee) America’s Test Kitchen (https://www.americastestkitchen.com) Amazon Prime Video (https://amzn.to/2S6Ly97) iTunes (https://geo.itunes.apple.com/us/tv-season/americas-test-kitchen-season-18/id1365794596?mt=4&at=1010lKVW&ct=lw003) Cook’s Illustrated (https://www.cooksillustrated.com) Cook’s Country (https://www.cookscountry.com) Amazon Prime Video (https://amzn.to/2Sb1nvN) iTunes (https://geo.itunes.apple.com/us/tv-season/cooks-country-season-11/id1426096208?mt=4&at=1010lKVW&ct=lw003) Good Eats (https://www.foodnetwork.com/shows/good-eats) Amazon Prime Video (https://amzn.to/2UXqHHp) iTunes (https://geo.itunes.apple.com/us/tv-season/good-eats-season-1/id797683014?mt=4&at=1010lKVW&ct=lw003) Two Fat Ladies (https://www.foodnetwork.com/shows/two-fat-ladies) MasterChef Junior (https://www.fox.com/masterchef-junior/) Amazon Prime Video (https://amzn.to/2RaDcjQ) iTunes (https://geo.itunes.apple.com/us/tv-season/masterchef-junior-season-6/id1347244493?mt=4&at=1010lKVW&ct=lw003) Ina Gardner, Barefoot Contessa (https://barefootcontessa.com) Anthony Bourdain Parts Unknown (https://explorepartsunknown.com) Amazon Prime Video (https://amzn.to/2EE07y1) iTunes (https://geo.itunes.apple.com/us/tv-season/anthony-bourdain-parts-unknown-season-1/id692794059?mt=4&at=1010lKVW&ct=lw003) No Reservations (https://www.travelchannel.com/shows/anthony-bourdain) Amazon Prime Video (https://amzn.to/2S9MWbh) iTunes (https://geo.itunes.apple.com/us/tv-season/anthony-bourdain-no-reservations-vol-1/id278268017?mt=4&at=1010lKVW&ct=lw003) A Cook’s Tour (https://www.cookingchanneltv.com/shows/a-cooks-tour) A Cook’s Tour Book (https://amzn.to/2PSFzqD) Amazon Prime Video (https://amzn.to/2BuCzrm) Kitchen Confidential (Book) (https://amzn.to/2DAkVG8) A Chef’s Table (Netflix) (https://www.netflix.com/title/80007945) Ugly Delicious (Netflix) (https://www.netflix.com/title/80170368) Jiro Dreams of Sushi (Blu-Ray) (https://amzn.to/2UZMSNg) Amazon Prime Video (https://amzn.to/2LqY29i) iTunes (https://geo.itunes.apple.com/us/movie/jiro-dreams-of-sushi/id542088376?mt=6&at=1010lKVW&ct=lw003) Ratatouille (Blu-Ray) (https://amzn.to/2Sc1uaj) Amazon Prime Video (https://amzn.to/2BtLXf0) iTunes (https://geo.itunes.apple.com/us/movie/ratatouille/id265250067?mt=6&at=1010lKVW&ct=lw003) Super Size Me (Blu-Ray) (https://amzn.to/2RaBPlc) Amazon Prime Video (https://amzn.to/2Sbkdml) iTunes (https://geo.itunes.apple.com/us/movie/super-size-me/id1051587810?mt=6&at=1010lKVW&ct=lw003) The Founder (Blu-Ray) (https://amzn.to/2QHvGgZ) Amazon Prime Video (https://www.amazon.com/Founder-Michael-Keaton/dp/B01MY7FWXU) iTunes (https://geo.itunes.apple.com/us/movie/the-founder/id1194429339?mt=6&at=1010lKVW&ct=lw003) Like Water for Chocolate (Blu-Ray) (https://amzn.to/2UWx9ym) Amazon (https://amzn.to/2FhqACE) iTunes (https://geo.itunes.apple.com/us/movie/like-water-for-chocolate/id432519916?mt=6&at=1010lKVW&ct=lw003) Chocolat (Blu-Ray) (https://amzn.to/2RbHPtG) Amazon Prime Video (https://amzn.to/2K13i2s) iTunes (https://geo.itunes.apple.com/us/movie/chocolat/id432470218?mt=6&at=1010lKVW&ct=lw003) Eat, Drink, Man, Woman (Blu-Ray) (https://amzn.to/2V0FAZl) Amazon Prime Video (https://amzn.to/2Fl5hQA) iTunes (https://geo.itunes.apple.com/us/movie/eat-drink-man-woman/id410106353?mt=6&at=1010lKVW&ct=lw003) Tortilla Soup (Amazon Prime Video) (https://amzn.to/2Fhr8II) iTunes (https://geo.itunes.apple.com/us/movie/tortilla-soup/id1044821940?mt=6&at=1010lKVW&ct=lw003) The Search for General Tso (Amazon Prime Video (https://amzn.to/2TaUACW) iTunes (https://geo.itunes.apple.com/us/movie/the-search-for-general-tso/id948189955?mt=6&at=1010lKVW&ct=lw003) Ken Burns’ Prohibition (PBS) (http://www.pbs.org/kenburns/prohibition/) Amazon Prime Video (https://amzn.to/2R7jyoF) iTunes (https://geo.itunes.apple.com/us/tv-season/prohibition-a-film-by-ken-burns-and-lynn-novick/id464144773?mt=4&at=1010lKVW&ct=lw003) Blu-Ray (https://amzn.to/2JZVUEL) Justin Wilson (http://www.justinwilson.com), “I guarantee! (https://www.youtube.com/watch?v=87-WlhWwLBo)” Justin Wilson’s Easy Cookin’ (https://www.youtube.com/results?search_query=justin+wilson+easy+cookin) Cookin’ Cajun (https://www.youtube.com/results?search_query=justin+wilson+cookin+cajun) Justin Wilson’s Louisiana Cookin’ (https://www.youtube.com/results?search_query=justin+wilson+Louisiana+Cookin) The Best Thing I Ever Ate (https://www.foodnetwork.com/shows/the-best-thing-i-ever-ate) (anti-pick!) Amazon Prime Video (https://amzn.to/2FkynzG) iTunes (https://geo.itunes.apple.com/us/tv-season/the-best-thing-i-ever-ate-season-8/id1308310878?mt=4&at=1010lKVW&ct=lw003) Hell’s Kitchen with Gordon Ramsay (https://www.fox.com/hells-kitchen/) (anti-pick!) Amazon Prime Video (https://amzn.to/2DlVwim) iTunes (https://geo.itunes.apple.com/us/tv-season/hells-kitchen-season-18/id1421397431?mt=4&at=1010lKVW&ct=lw003) Nailed It! (Netflix) (https://www.netflix.com/watch/80179138) (anti-pick!) The Birth of Saké (http://www.birthofsake.com) Amazon Prime Video (https://amzn.to/2RQhT3D) iTunes (https://geo.itunes.apple.com/us/movie/the-birth-of-saké/id1089311959?mt=6&at=1010lKVW&ct=lw003) Netflix (https://www.netflix.com/watch/80050064) Thank you for listening. You can follow us on Twitter: Lettuce Wrap (@lettucewrappod (https://twitter.com/lettucewrappod)) Christine Doerr (@christinedoerr (https://twitter.com/christinedoerr)) Tammy Tan (@spicehound (http://twitter.com/spicehound)) or email us at lettucerwrappod@gmail.com (mailto:lettucerwrappod@gmail.com). That’s a wrap! Amazon (https://amzn.to/2LwIAZg), iTunes and other links may be affiliate links. Clicking on a link may earn us a small commission from your purchases, which helps support the show.

Just Cook It!145 Built-To-Be-Easy Recipes That Are Totally DeliciousBy Justin Chapple Suzy Chase: Welcome to the Cookery by the Book Podcast, with me, Suzy Chase.Justin: My name is Justin Chapple, and my new cookbook is called, Just Cook It!Suzy Chase: You graduated from the French Culinary Institute, then you went on to become the Deputy Test Kitchen Editor at Food and Wine Magazine, in addition to being the host of Mad Genius Tips, your James Beard nominated video series. What does a Deputy Test Kitchen Editor do? That sounds so official.Justin: Believe it or not, it's actually a little more official because I was recently promoted to Culinary Director of Food and Wine.Suzy Chase: Oh, well look at that.Justin: Basically what it means is, I get to cook, and I get to eat all the time, but most importantly I get to develop recipes and food content for everyday people, which is really what I love about my job.Suzy Chase: Basically, the home cook, me?Justin: Yeah, exactly. Basically what I do is ... I've been at Food and Wine for over eight years, and in that time I've had various roles, but the thing that I like to say is my favorite part of my job is I basically translate difficult recipes for the home cook. I've spent so many years testing recipes from famous chefs, or even chefs that really nobody knows about yet, but who would like to run recipes in Food and Wine Magazine. Basically it's been my job for so long to look at the recipes and streamline them, maybe reduce the number of ingredients, simplify the technique so that it's something that is really approachable. Then, I basically redo the recipe, still keeping in mind the chef's vision, and just make it so much easier for the home cook.Justin: When I started writing this book, I thought to myself well, how can I do something that not only has my point of view, rather than so many of the great chefs that I work with, but that teaches people all of the things that I've learned along the way? That's what I've done in, Just Cook It.Suzy Chase: It struck me by how many different types of cuisines are in this cookbook, but it's not discombobulated. It all works together. Is this how you cook at home?Justin: Yeah, it really is how I cook at home. A lot of that is just because over the years I was cooking food from so many different people, I've learned so much about different cuisines. When I started writing down and figuring out what I wanted to put in the book, I thought, okay, well what type of cuisine should it be? Should it be American? Should it be Italian? Should it be French, which is what I'm trained in? But then I thought to myself, I should actually really put all the different types of recipes and cuisines that I cook at home, because I cook very globally. That said, none of the recipes are truly authentic. They're really inspired by a region, or a type of cuisine, or a recipe that I've had at some point. Then I've reinvented it with my own perspective. I think it worked out well.Suzy Chase: I do too. I live for nostalgia, just like you. I'm dying to hear about Grandma Barbara.Justin: Oh, Grandma Barbara, she was my savior, really. She's really the first person who introduced me to home cooking. Part of how she did that was she plopped me down on sofa next to her. She'd say, we're going to watch these shows. We'd watch Yan Can Cook, and we'd watch The Two Fat Ladies, Jacques Pepin, Julia Child. This was before food television was really what it is today. This is back when most of the time when you watched cooking shows, it was on PBS. I love it. I fell in love with it. I remember as a kid I used to say, I want to be a chef. Or at that time, I probably said cook. She encouraged me. She would teach me, started out simple, she would show me how to make tuna salad. One of the most advanced things that she taught me as a kid was how to poach eggs. Of course, I think my poached eggs have come very long way now, compared to the watery mess they were when I was a kid.Justin: She just taught me so much. What I think is so amazing when I look back is, how much she taught me that she doesn't realize, because we didn't grow up with a lot of money, and we didn't have a lot of resources. We didn't have a lot of fancy kitchen equipment. Still, every day she made incredible meals that were so inspiring. Throughout the book, I've taken some of the things that I learned from her and I've made them a little more modern, maybe changed a few ingredients here and there, but really tried to achieve what I remember having as a kid.Justin: A couple of examples are that are my bacon and egg ramen, because growing up she used to take little packaged ramen noodles and she'd put them in the microwave with an egg, some scallions, and maybe a little chicken broth. It ended up becoming something that was totally different than what you think of when you think of packaged ramen. I tried to recreate that in my book. I think I did pretty well. I think she'd be happy with it.Suzy Chase: In the cookbook you wrote, don't tell anyone, but I might have been a little bit dorky as a kid. Not that I've changed much. I was freckly and quirky with all sorts of big bizarre dreams. I would read cookbooks and food magazines, watch Two Fat Ladies, and Yan Can Cook, and fantasize about becoming a chef. What advice would adult chef Justin, tell young, quirky Justin?Justin: Actually, that's a really good question. I'm glad you asked, because I recently was able to speak to this high school culinary program. They had asked me to come. It was actually my high school which since I left they drew out this incredible culinary program for high school students. They asked me to come back and speak to the kids, and I did. One of the things I told them was, don't let anyone tell you that going to trade school or vocational school is a bad thing. Because when I was growing up, you were strongly encouraged to go off to a four year university. I went off to school, yet all I really wanted to do was cook. In our industry we call ourselves career changers, because I had established myself as an adult before I decided to go to culinary school. Then one day I said, you know what? I've always wanted to cook. I still want to cook. I'm going to cook. So I went to culinary school. That was almost 10 years ago.Suzy Chase: I've talked to quite a few cookbook authors who were unfulfilled by working in a professional kitchen because the personal link to the customer was missing. Talk about your connection between the food and the people you make food for.Justin: Well, that's exactly right. When I worked in restaurants, you cook all day. But I was in fine dining, and so you're really kept in the back. You're kept in the kitchen. You don't really get to see reactions. You don't get to see if people are enjoying it. You don't get to hear the feedback of whether or not they want something different. But since I've been at Food and Wine, and I've been creating recipes for the masses, for lack of a better way of describing it, especially nowadays with social media, I get so much feedback. I hear what people want. I hear the types of foods people want to eat, and the types of food people would like to prepare at home. I change what I do based on that. It's what I love about what I do now, is that I get to interact with the people who are actually cooking my food, or the people that I'm cooking for.Justin: When I developed the list of recipes that I was going to put in the book, I really considered all the things I've heard over the years, all the favorite dishes that people like to make at home, all of the types of foods that they'd like to learn more about, which is why, if you go through the pages of Just Cook It, you'll see a lot of vegetable recipes. Because more recently, people are just obsessed with vegetables. They're obsessed with side dishes. That's one of the things I really focused on when I wrote this book, was providing all the different types of vegetables. Some of them are more involved than others, but for the most part they're all super, super easy, really approachable, and they teach you to use ingredients in fun new ways.Suzy Chase: You have a must-have equipment section in the cookbook. One of your must-haves is a cast iron pan. As a New York City apartment dweller, I wish I could grill. How do you grill indoors?Justin: It's really hard, because I also live in New York City, and I have a small apartment, so it's really hard to grill indoors, but I like to use a grill pan. Rather than getting it as hot as possible, if you just reduce the temperature just a little bit, you are better off with the fear of setting off your smoke alarm.Suzy Chase: I've heard you say hacks are one thing, and shortcuts are another. What's the difference?Justin: I get asked that question a lot, because I do have the video series through Food and Wine, which is called, Mad Genius Tips. It's all about food hacks. It's all about finding really bizarre ways of creating a shortcut. Technically a hack is a shortcut, but nowadays the term hack has really become a term for shortcut when the shortcut is really outrageous. Whereas a shortcut is just a smart, often times professional way of making something easier. Throughout my book you will find a few hacks here and there, but for the most part I wanted to include just a ton of shortcuts so that people wouldn't be intimidated, so people weren't afraid to get in the kitchen, so that you can make all the things that you perhaps thought you could never make.Justin: Just for an example, I have my new school beef bourguignon, which is really inspired by a classic beef bourguignon, which if you're not aware of what it is, it's a beef stew made with red wine, probably made famous by Julia Child. In order to make it at home you'd normally dry all your meat and then you cook it in three or four batches in your big pot. Then you have to brown all your vegetables separately. Then you have to braise your meat separately. At the end you put it all together.Justin: But really, I've streamlined the process by first, rather than cooking the meat in so many different batches, I dry it all and I spread it on a baking sheet. Then I broil it so you brown it all at once. Then I put that into the pan, into the pot with the red wine, and your aromatics, and then you braise the meat that way. Then of course rather than browning all your vegetables in different skillets, I add them all in. It's definitely a shortcut, and the recipe is definitely still delicious. I really think it's reinventing how a very classic French dish can be made at home.Suzy Chase: Another shortcut that caught my eye in, Just Cook It, is preserved lemons that can be made in 10 minutes on the stove. Describe that.Justin: I haven't yet been asked about that recipe, so I'm so glad that you did because it's really a brilliant cheater version of preserved lemons. Preserved lemons are lemons that have been salted and basically cured for upwards of a month. They have an incredible, incredible, deep very floral flavor. You don't actually use the flesh of the fruit. Some people do. They like to spread it on toast, or they like to stir it into stews. But for the most part when we talk about using preserved lemon, we talk about just using the rind, because the rind gets really soft once it's been cured. It mellows out and you can actually just eat it, but it's still intense. But, it's used as a condiment, so you can put it into vinaigrette. You can put it into aioli’s. You can put it into a stew, or into a chicken braise, or something like that.Justin: You can buy them in the store. That's definitely something that you can find pretty much at most stores nowadays, but I developed this trick for doing it at home. It's a shortcut that I think is really phenomenal. When you want to use preserved lemons in a pinch, and really what you do is you scrub the lemons and cut them into wedges. Then you cook them in a saucepan with just water, and salt. What it does is it softens the rind, much like the month long curing process would, and with the amount of salt that I use ... Which I think I use three or four tablespoons in the recipe. It gives it that kind of flavor that you would get from the salt curing process.Justin: In my opinion, it's such a smart shortcut for something that could take upwards of a month. Now you can do it at home in really 10 minutes. The best part is once you make them, because they're technically salted still, they can be in the refrigerator for six months. You can do a double or triple batch. Cook them in 10 minutes. Put them into a jar or container, like a plastic container with a lid, put it in the back of the refrigerator, and they'll be there for six months. Every time you need a little, you just take it out, you chop it up, and it's ready to go.Suzy Chase: One thing I hate to do is cut up cucumber. I can never make perfectly diced cukes. Thank you for telling us to smash our cucumber. Talk about that.Justin: That is probably one of my favorite techniques in the whole entire book. Throughout the book you'll find little things like that, like little ideas that don't require more effort. They often times require less effort, but huge reward. That's what smashing the cucumbers is for me. Because what I do is I basically put the cucumbers onto a cutting board. I like to use Persian cucumbers, because I love their really, really, really crisp texture, and the fact that they have very little seeds. You can find them pretty much everywhere now. They're the perfect snackable cucumber.Justin: I basically put it flat on a work surface. I put my knife flat on top of that, with the blade facing away from me. Then I just use my palm, and I just smash them. Then I tear them into pieces. What's so great about that is because the crushed cucumber has all these nooks and crannies now, it absorbed the dressing so much better than if you just sliced them or chopped them, and it makes it more fun to eat.Suzy Chase: That is so smart. That's totally a game changer.Justin: It's 100% a game changer. The salad that goes with it, in my book, Just Cook It, is so simple. It's an Asian inspired salad with just a couple ingredients, and then some herbs which are optional. I just think it's the perfect recipe for now.Suzy Chase: The other evening I made your recipe for shumai stew on page 100, and your peel and eat shrimp on page 191. Now, that stew-Justin: Thank you.Suzy Chase: The stew was so different and delicious. How did that recipe come about?Justin: That recipe came about because I'm a little bit of an addict when it comes to buying frozen dumplings, and frozen raviolis, and stuff like that from the store, because living in New York City, I work until 06:00, and often times the only time I have people over, it'll be on a weeknight. I tend to like shortcuts like prepared raviolis and prepared pot stickers, in this case, shumai. I had bought some shumai from a corner store. Here in New York we call them bodegas. Because I was just craving some little dumplings. I think I remember the ones that I bought, they weren't that great. I ate them, but I had some leftover in the fridge, and I said to myself, how can I use theses up? So I made a stew out of them. It was such a weird, happy accident, because what I really did was just sauteed a little aromatics, like ginger and shallots and garlic, threw in some chicken broth, added the shumai, added some greens, and it became this really hardy Asian inspired dumpling stew that now I make it all the time.Suzy Chase: Oh my God. I've never seen anything like it.Justin: This too, in my opinion, is a game changer because it really shows you a new way of using something. You go to the supermarket. They always have that section of frozen pot stickers, and frozen dumplings. They even have often times the frozen udon noodles in the same area. Those ingredients, believe it or not, you don't have to use them in the traditional way. You can reinvent the way you cook at home very easily. That's what I really wanted to show in this book, was how with just a couple smart ideas, you can change the way you cook forever. That's why I like to say this shumai stew is a game changer as well, because it teaches you something simple like putting those frozen dumplings into a soup.Justin: It's something that you'll walk away from the book with and you'll do it. You might not follow the recipe next time. You might do something else. You might say, well okay, I don't have mustard greens, or I don't have shiitake mushrooms on hand, so what can I do? Maybe you take those shumai dumplings and you do an Italian inspired soup with tomato, and basil, and with your dumplings in there. Because you're using them as a condiment. You're using them as an ingredient as opposed to making them the focal point.Suzy Chase: Here's my problem with the Trader Joe's frozen shumai, is that when I steam them, they get crunchy around the edges. I've decided to never buy those again, but I used them for the shumai stew, and in the stew the shumai stays moist. It doesn't get that weird crunch on the edges.Justin: Right. That's true for a lot of frozen ingredients. Because they get a little frostbitten, and then they start to dry out. That's a really good point. Because they're in the stew, they're going to absorb all that delicious broth and just get really nice and tender and juicy.Suzy Chase: With the peel and eat shrimp, I never knew that if you cooked them in the shell, they stayed juicy and tender. The green chili butter on the shrimp was so luxurious.Justin: That green chili butter, which I sometimes I use jalapeno, other times I use the serranos. It's such a smart secret weapon. It really is, because what I do is sometimes when I make that recipe ... So, for those of you listening, basically my peel and eat shrimp has two really, really smart tips to it. The first one is to cook your shrimps in the shell, because they stay really moist and tender, and you don't overcook them. What I like to do is take little scissors and then I just cut down the back, which not only allows you to remove the vein, but it exposes the meat so that you can spread it with this chili butter. That's the first tip.Justin: The second tip in this recipe, which is a secret weapon in my opinion, is making this green chili butter. You just mash butter with chilies. Like I said, I use jalapeno, or I use serrano, some chives, some lemon zest, and then just salt and pepper. That's it. You blend it in a bowl with a fork, and then you spread it on the meat under the shell of the shrimp. Then you chill the shrimp, and then when you roast them in the oven, they get perfectly cooked and the chili butter is just the little kick that you want, because it doesn't overwhelm the shrimp. But, it makes them even more juicy and more tender.Justin: But the reason I say that green chili butter is a secret weapon is because sometimes I make a double or quadruple batch. And then I use some for the shrimp, and then save the other for anything I want. Sometimes I toss it just on boiled noodles. Sometimes I just put a little pat of it on top of the grilled steak. Sometimes I spread it on top of a grilled, or roasted piece of skinless chicken breast. It just adds this little bit of oomph that you're looking for something that's really simple at home.Suzy Chase: I used jalapenos and I was a little worried because I was feeding my 11 year old. I'm like, just eat the shrimp. I was standing back watching him. But it doesn't absorb the heat. It just had the flavor of the jalapeno.Justin: Right. That's because to make the butter, you first seed the chilies. You seed them and then you mince them, and so because you're removing the seeds and the ribs, that's where all the heat is in the chili. You're really just using the pepper itself. The pepper, sometimes they can be hot, but I have a really smart trick for knowing whether or not a chili is going to be really spicy. We've all been there where a recipe calls for one or two peppers, and you can choose. You never know how much to use because you're not sure how hot they are unless you taste one.Justin: But, I actually learned this trick from my friend Melissa Clark who works for the New York Times. She said, what you do is you cut the jalapeno or the chili in half, and then you smell it. If it smells like a bell pepper, then it's sweeter. But if it smells really spicy then you know it's going to be a really hot chili, and you should maybe start with less before you add more. She taught me that, and I was like, why have I not ever known that? It's such a brilliant trick.Suzy Chase: Right. Well, thank you Melissa Clark.Justin: Yes. So smart. Now I do this. I wish I had known that right before I did the book, because I would have put it on every recipe that has a hot pepper in it.Suzy Chase: Where can we find you on the web and social media?Justin: Well, you can find me all over social media and on the web at, Justin Chapple, just my full name. My last name is spelled C-H-A-P-P-L-E. I really do hope that people reach out, because I'm really responsive on social media and on the internet, just because I love talking with the people that are making my recipes and eating my food. It's one of my biggest pleasures in life.Suzy Chase: Well, I will echo what Valerie Bertinelli said, this is for all of us home cooks who want to up our game in the kitchen. Thanks Justin, for coming on Cookery by the Book Podcast.Justin: Thank you so much.Suzy Chase: Subscribe in Apple Podcasts and while you're there, please take a moment to rate and review, Cookery by the Book. You can also follow me on Instagram, @Cookerybythebook. Twitter is IamSuzyChase, and download your Kitchen Mix Tapes. music to cook by on Spotify at Cookery by the Book. Thanks for listening.

Producer Dave has a loooooong list of inappropriate Reddit pages he follows. We discuss buying fireworks in New Jersey, how to pronounce Mario, realizing your not special, Producer Marie's take on the whole sexual predator situation, Producer Dave's list of Reddit pages, Brendan Dassey not being released from prison, and a woman who has sex with ghosts.

The Wonder Twins of Podcasting are starting off with a bang, pitching a new movie... The Emperess' New Wig! Coming soon to a theater near you! They also have a little trip down memory land to the 2000s. Nnekay also discusses her underwear choices... and James extols the beauty of jock straps. Nnekay talks about the her turn as the cheesiest audience member for Yan Can Cook. Also Whoops! We made a mistake Ed Skerin was the bad guy in Deadpol. James talks about meeting the legend...Dolores Huerta who might be side eyeing us. WHAT? In Nnekay's Korner she covers some of the ways that you can contribute still to Houston. This was recorded before Irma hit, so be sure to listen to the top of the show where we cover how you can help with Irma relief as well. Links are included in these show notes. Help is needed further than just the first few weeks. In James' Korner we got the return of Quizlet Korner! Some of the topics he covers: Harriet Tubman and the 20 dolla bill, Star Wars and Asian Stars, Todrick Hall, KKK, The Democratic Party, and Bisexual Discrimination. We are still aiming for that goal for 100 reviews by our 100th episode for the Minority Korner Give away! So please write those reviews!!!! Links! https://www.colorlines.com/articles/8-ways-help-people-color-recover-hurricane-irma http://www.colorlines.com/articles/how-donate-money-and-other-aid-communities-color-houston  

Chef Joe Friday was born in North Carolina, raised in Okinawa, Japan, trained in French Cuisine. His impressive culinary journey began when he enrolled in the Culinary Institute of America to train in pastries and savories. At the age of 20, he was one of 10 pastry students selected globally to work in the international culinary program at Walt Disney World. Six months in, Friday's superiors recognized great talent, and placed him on the “hot line.” There, is where Friday found his love and passion for savories and has been refining that talent ever since. Within three years time, he had worked his way up to sous-chef and had successfully moved around to various restaurants within the Disney family. Friday was exposed to different cuisines and cooking techniques while working with influential chefs such as Chef Martin Yan (from “Yan Can Cook”) and Disney's Executive Chef, John State. After he apprenticed in Norway and England, he returned to Japan to perfect the culinary experience of his childhood; the art of Japanese noodle making. Friday took a position at the world renowned Nobu Wakiki, Honolulu. This was a pivotal moment in Friday's career were he understood his identity as a chef. With a love for Honolulu, he furthered his career and established himself as the sous-chef at the Hilton Hawaii Village and shortly after became the Executive Chef at Giovani's. Seeking tutelage from Canadian renowned Chef Jason Bangerter, Friday assisted as the chef-da-partie in the opening of Toronto's Luma by O&B at the TIFF Bell Lightbox. In the Fall of 2011, Friday joined the team at Bar Mozza (part of the Alimento Fine Food Emporium) downtown Toronto, as executive Chef. Chef Joe Friday is also a co-founder and host of The Underground Chef Co.(UCC) which was founded in 2013 with the objective of providing Chefs and restaurateurs a platform to help promote and support the culinary community. UCC works with to-be-discovered Chefs in Toronto, Montreal and Ottawa and their battles challenge Chefs to create several dishes from secret ingredients in under one-hour and provide audience goers with a real-time experience of life in the kitchen. Chef Joe Friday will be appearing today (November 12, 2016) at the Gentlemen's Expo. We had the opportunity to speak recently. During of our conversation, he talked about: – Life growing up in North Carolina and Japan at an early age and what he learned during that time – When and how did his interest in cooking start and how his family influenced his start in cooking – Being highlighted in a video at the African American Smithsonian Museum – How has the restaurant industry changed since he started – Some realities of the restaurant business based on his journey – How did he come into contact with The Gentlemen's Expo – What is a gentleman to him – What the future holds for him You can find out more about Chef Joe Friday via: Twitter The Underground Chef Co. To find out more information about this year's Gentlemen's Expo via: Website Facebook Twitter Instagram Linkedin Please feel free to email us at: dr.vibe@thedrvibeshow.com Visit our website at: http://www.thedrvibeshow.com/ God bless, peace, be well and keep the faith, Dr. Vibe