YouSaid · the spoken record

Mark Miller

lines on the record: 106
first: 2017-01-25
most recent: 2017-01-25
sittings or episodes: 1
sources: podcast

Every line below is reproduced as it was said and linked to the record it came from. Nothing here is summarised or generated. Directory · Search · Corrections

“Ben. I'm never going to go. There's no reason to go. Chains only exist when the local community doesn't provide the same service. So in a street food market, it's accessible. So I can eat in Thailand a quail for 75 cents. That same quail in Washington, D.C., in New York City will cost me $50.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“And honoring the chef is here and puts something down. There's no waitress, there's no menu. The point is that that's the reality of you, and that's a personal connection. It's like your mother. The point is whether it's that point to me is that we have to go back to understanding that food is very part of our psychological sense of space, our body sense of space, our pleasurable sense of space, our own cultural identity. And if we let other people take over that by organic or this or labels or price, then what we've done is given that part of our lives up. And I don't know that we're, I'm just saying this, there's 300 new places in Kyoto. Nobody charges more than $10 or $12. They're all really good. They're all a little bit different. And guess who doesn't do well? Chains the charge $10 for noodles that they have to pay high-end real estate like Ishinoya. There's two of them in Kyoto. I've been going to Kyoto for 50 years. I've never been.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Would anybody notice? I really, you know, I think fast food, I think that our model in the United States because of the real estate and economics of it is completely wrong. I think that a chef should open a restaurant at 10 seats. I think he should charge $100, and I think he should make $150, and he should not pay rent or have labor or have overhead or costs. And what you should do is honor the tradition of respecting the individual. So in Japan, they have this policy of not first customer. There's a policy of not taking you because they don't know how you're going to act. They don't know who you are. You're also eating with, you're not eating with seven or eight other people as an ensemble. You're not completely separate. So the idea of reinstituting cultural and social space and bonds.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Is done well. I mean, fast food has done well in Japan, the places I go, i eat udon, I walk in, it's being made by hand, it costs $2. I decide what I'm going to put on top, and I have a bowl. And I've timed it. It's 18 seconds. McDonald's? It's a lifetime, you know. Starbucks. Starbucks is 8.4 minutes.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Like to live and I don't want to just see a Rembrandt painting, or I love this. I want to actually go back and eat the food that he was eating in the Marquettes and the cheeses and the things that were done because I want to try to understand where that painting came from, not only the psychology of the artist. So when I read a cookbook or I go to a restaurant, I'm trying to understand the person or the place or the culture.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“We all created the menus of Shape Benes. It wasn't else. Even then, no, I was there for a couple years. It's only because one of my advisors didn't sign my thesis. Anyway, I was supposed to be there for two weeks. So I think that my food is a personal exploration of my own exploration of the world. And I look at the world through my senses, mostly through taste, sometimes smell, not a bad nose. And what I'm trying to do is understand not only the world we live in, but sometimes past cultures. I try to look at pre-Columbian weavings. I try to get a list of all the pre-Columbian foods. And we see, for instance, at Central, which is a very famous restaurant in Lima today, that that complexity of these chunyas and this and things that grow were probably used and stimulate. The problem is, do we actually have the palate to actually go back? Wouldn't you”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Sometimes. But the point is when a chef really understands the world and ingredients and can bring that reality to his dining public, that's an amazing explosion of creativity and emotion and theater. And it's wonderful, right?”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Korean tacos, I know Roy, so that's not fair. I know Roy personally. I think it's a good example of what Roy calls authentic food. He grew up in LA. Roy Choy is Korean. He is LA, which has a lot of Mexican food. And the sense of combining his own interior reality into a projection on that plate to me is perfect food. What a chef should always be doing. I'm not Mexican. And the reason that I created modern Southwestern, I think it would be a lie for me to do a Mexican restaurant. Roberto Santa Benez at Fondom is a good friend and a partner of mine, a Salsa company, is Mexican from Mexico City and does cook great Mexican food. And I think that you can learn, but you should not co-opt an entire culture or identity. I was a Chapelse and I didn't want to cook like Alice Waters anymore. So I was after, you know, it wasn't my, it's nothing wrong with Chapinese, but it wasn't my food. And I was always arguing about it.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Cuisine that those, we talked about the hand that Future found. We talked about ham in the dolomites. I think that we look culturally for our, I think that we're always searching for those foods in our environment that give us pleasure, that extend the body into that space, and that elongate our perceptional way of interacting with the world. So when someone talks about three-year-old Tabugo, it's not that it's that expensive. And it's that complex and that's interesting that it requires so much of you to actually perceive it that you are more alive, you are more there, the ham is more there, that sense of presence is there. And I think that's what a great chef can do. He can stimulate that sense of being there. And we're losing that. The virtual reality that's happening, we're losing our sense of... Being in presence”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“It's outside of Borgos. And its extension of the Basque area, those are working cattle, and you saw the film on the world of stake, I'm sure. And this one that I like in Barcelona, which actually does the Esperills out of the sea cucumbers. But I think that the honesty of French Spanish food, even though I went to Eli many times, about seven or eight times, still remains”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Thai and Mexican. It's my two favorite spicy cuisines in the world. I would probably Probably just the Chiletta de Buy, you know, a five-year-old cow northern Spain roasted completely correctly in the Umami of each piece of meat is better than any other meat that exists in the world, would there are better, richer things in Japan, but that part of northern Spain is just amazing.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Certainly lobster, as I grew up in that part of the world, Nova Scotia, cooked in seaweed, you know, with butter, drawn butter, you know. I would say my shore dinner, which is lobster clams. They're all the one meal. They're not three foods. Everyone always tries to learn. Oysters, fried clams, and you get on them. But lobster for sure, I would say my second one would be, yes, I would, oh boy. Something spicy. And I vie between...”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“On the first manual at Red Sage in 1990. Now, if you go around the United States 25 years later, you don't find that anymore.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, I mean, it's a phenomenon that, first of all, they get it free. Second of all, chips are usually done poorly, and then the salsa is usually done poorly. And it's a good excuse to sit there and drink beers of margaritas, which is, I don't need that excuse. But what you're looking for is something that comes into, let's say Buffalo. We eat more buffalo. I was cooking buffalo. It was difficult to sell back in the 70s and 80s. We know it's healthier. We know it has less cholesterol. So, and the other thing is you want intense small portions of food. You don't want, you know, so when you're looking at a southwest menu, you want to look for the sauces, the complexity. You want to look for things that would probably take you that some things have been cured. Like even in Red Sage, what was the first thing that we did? We actually did a Carpaccio of Venison. We had a tartar mixed of venison and buffalo with sage.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“You get intensity without preserving some freshness. So let's say that I did scallops and I do them souveed. My scallops are cooked for exactly 18 minutes and with a wine dinner I want to match the chamomile in a Sauvignon blanc. Well, how do I do that? Actually, I actually put in some fresh chamomile with the scallops, cooked it soused and the aromatic profile goes through. I made a little testat, I do this and that, and that Sauvignon Blanc with that is amazing.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Four or five different perceptional zones to actually understand and appreciate and differentiate. A soused piece of land that's pink all the way through with one texture with no my yarding and no flavor of the lamb developed because it never went high enough will actually won't be lammy enough and it'll taste like a lamb piece of bubble gum or a sponge. Now, I use interruptive souveed, so I do a Chinese squab that I put an intensity. I used to brine it for 48 hours with 14 spices, mainly cumin and chilies, to get it all the way through the scrub, then roast it, and then deep fry it, like the Chinese. I found it by souve eating it. They went in by 24 hours, so the fresh squab was very, then I cook it souvet at a different higher temperature, even after it's in brine, and then I fry it, deep fry it. So I find that what I call interruptive souveed as a technique which takes the...”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I've been working with a long time. I worked with American Airlines in the 90s. I worked with cuisine solutions. It is an amazing technique and it tends to be overused by chefs who believe that a perfect texture is preferable to a more complex uneven. Now the brain, actually it's wrong though because the brain doesn't know what it is. It knows what it's not. So teaching flavor is not teaching what that ingredient is. It's teaching what it's not. So if I have a souveed piece of lamb and it's not crusted and it's not browned and there's no myard and then it's not, when you look at lamb and it has a ros ⁇ 50%, it will start darker. It'll be more myardity. It'll be cooked. What the brain then has”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Flav annoyance develop and change over every two or three degrees. That's why it's a misnomer. The more you cook meat, it's going to get more livery it's going to get. Fish is exactly the same. So what you want to do is get a piece of fish and find out 130, I bet you the higher the more objectionable flavonoids have not developed. It's cooked. 135 is cooked. It'll go up five. But I would just go home and do salmon and halibut. I would start with halibut because it could be the oils. It could be a combination of oils and flavor notes. Or we could just, you know, make a really spicy fish when we go to Country Mar in Mexico City and just put red and green chili and throw it on the grill and I bet you would eat it. That would be wonderful.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, we talked earlier that I don't eat cooked fish at night because the enzymes in your body change and I eat raw fish and sovish. But you actually may be the supertaster because tend to have, and that's probably the problem with parents who don't realize the child, they become very fixated and they like things that don't like things because they're so powerful sensations for them. Children in particular don't really know what to do with that category. So if they had something that was green that was very bitter, that's why they won't eat green beans. They associate them the entire category is something that they're going to be defensive about. Your question about cooked fish would be have you ever tried like flame broiled sashimi in a sushi bar?”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I like them all. I happen to like cold. I have a very sensitive pellet, so I won't eat any hot soups or teas or things. I always eat cold when I can get it, and that's preferable. That would be my preference. And if you had to say... Hartford something. How's that?”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Chichikapa by Del McGay is my favorite Moscow in the world. And when it's tequila, I still go for silvers, unless you represent Anna Margarita. You should always use silvers because they don't have any wood. And if you're using fruit, whether it's a mango strawberry or anything else, that idea of the gold coin or the upscale, that's just a marketing ploy to make more money, but it makes them more money, but it makes worse margaritas. Mescal, I mean, Mescaldo was and is a native tradition built on extreme attention to nature, and it's only wild agave's each one of the Palenques that Ron uses only can produce 400 cases a year. And it's totally out of that village and that tradition. And even though those 20 villages are within 100 miles, they might as well be like two continents.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“When I lived in Guatemala, every woman in the village made black bean soup. Not one of those women ever told me, you know, I go to the marketing by organic black beans, so mine's better. Every woman knew how good her black bean soup was. The best woman in the village, she was 37 steps. And she really got me going. I traded to her weapl. Now, women tend to be more focused and more creative and more subtle. It doesn't mean that they're not as rich a tradition. It just means that it's a different level of recognition. Make sense? Yeah.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Rather than change it into something that I do. So, like Fuchsia said, if you took that carrot, that pork, that kidney, and just made it spicy, that's what guys, they want to change it and transform it. They want to create something new. They want to actually not allow, if you allowed nature to take its course, then you wouldn't be cooking. You don't have the heat. You're not transforming the spice. And so women, except for Lydia Lydia Shire in Boston, she's the only woman that I could never tell. Women tend to actually believe that the ingredients should be left alone, Alice Waters, or that school of cooking, and that you can literally coax natural ingredients into something that's complex and satisfying and sophisticated and healthy. And it's sustainable. It's even better. But man, you know, I believe that if we go that too far, that we're not going to learn how to make molaise, that we're not concerned with other black bean soups. I would rather learn how to make”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I mean, we're not going to get into developmental theory here. No, no. I can tell you that the general broad strokes, women or essentially more concerned with internal experiences, they are more motivated to talk to someone at a dining room table and a guy will look at the television. You get four guys and four women will talk to each other. The point is that they early on there's a better internalization of the phenomenological world inside the body. So they actually begin to recognize those characteristics of things that are what I would call body perceptionally. So that tends to be a little bit more subtle. It tends to be a little bit more in time. And they don't like the transformative process as much as understanding. I'm going out of land, but they would prefer to accept the flavor personality as is and understand it.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Soy sauce is to me, or when you're in Japan, the pickle on the table will tell me within 20 miles of where you grew up and where you live and the shoyu at the sushi, each great sushi house, not sushi bars actually blends their own shoyu. And I can tell not only whether you're from Edo, but what generation are you from the 30s, the 40s, or the 50s? Of what generation did you actually grow up to actually believe that that was the style of the Shoyu? And if you're in Kyoto, these people, Japan is really good that way because it is literally those 40 regions are so maintaining that isolation that you learn the differences from going from one to another. I can go from, I can take a train of two hours in Japan and cover more culinary differences than you can in the United States.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“They all have a characteristic profile of complexities, of umamis, as we might call it. Dark, rich tones. If you put 15 cabernets in front of me, I can still tell. You can do that. Anybody can do that. So we generally don't think of soyera or soy sauces as being that complex. So when we taste it, if I tell you this is an $800 bottle of wine, you turn on your complexity sort of perceptional scan. If I tell you that this is a Mexican taco, you don't turn it on. You already prejudiced. I do. But yes. You do. You do, Tyler.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Make the world around me sensible that when I looked at a raisin, people said, What do you mean that there's more flavors than a raisin? I says, no, pay attention, listen, listen carefully. Have you ever listened to a harpsichordist? Their retention span has to be so precise that it's a difference of a 40th of a second. Now, when you play another electronic music, you don't develop that skill set.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Cognitive rationality on your tongue. What I try to do is what, remember the book The Shallows came out. I try to do deep tasting, like deep reading. Are we looking for patterns that exist within the perceptional space that I wasn't looking for before? All of taste is about part of its memory, part of its perception, part of its connecting those complexities. I would be also, interesting enough, I'm slightly handicapped because I have a little bit of auditory processing disorder. So what happens is when I was a child, all of the world around me was categorized into tastes. I can hear fine, but it creates cognitive dissonance. I can't drive the car. The point was because I learned that my brain can actually look at tastes and actually”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“They went to Robert Mundavi. We did a seminar, and I proved to him that they were like grapes, and that when you blend chilies into mole, he took as much art and complexity as a winemaker. And he was actually shocked, but he said, I was correct. But he had never thought, but he had never tasted it, right? So don't go in with the wrong perceptional. Don't think that chilies are hot, for instance.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I think because the context of using the body and perceptual space remains the same. I may have changed from Elenya from Chaponese to Elenia to, you know, the word touring about generations of restaurants. I think that chefs, or I think that what culinary art does is it moves our ability to move our perceptional sense of exploring the world just as a weaving or painting does. And it creates other realities that we may not have actually realized that we're there, but we're there. When I talked about chilies, I was the first person. Now, why was I the first person to write a book that chilies had flavors? They've been eating chilies for 5,000 years.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“You can actually see, understand by scanning. The brain scans known flavors. It fills in complexity. You taste it 200th of a second. You have 2,500 taste buds, each one has 10,000 nerve endings. Those 2 million perceptions per second, your brain is going to have to figure out where to put them and how to categorize them. Unless you have preset categories and scan really quickly. So memory, you've had it and I let you do it the second time. You will see that you can fill it in and you'll be able to get the richness, the complexity, and the length of the flavor. But by telling people, taste occurs over time and space. Just that sentence is the first one I always start with. You have to move into that perceptional, that way of thinking about taste. It is not immediate. It's not cognitive. It's not electronic. It's not oral. And the enzymatic response to the body for breaking down the flavonoids, it takes time. And what people don't give me is time.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Minimum of 15 seconds, and then memory is important. What I want you to do then is taste it the second time because what you will have missed is that basically it's gone by, you're going to fill in. You know when you scan and you read?”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Okay, a glass of wine can be very long, it can be very short, but raisins. We always start with raisins. We take something that people know. So is a raisin long or short? Actually, it's long. Then we go for, so it's fairly slow. It's fairly long. And taste occurs over time and space. Do not use cognitive systems for sensual perception. What you're doing is vocabulary is symbolically compressed in order to be expediated in terms of the way we communicate. However, it does not communicate sensual, otherwise we would have no paintings, poetries, or music. Well, once you tell people not to use words, that really you have to activate other cognitive perceptual systems. So no words. Body temperature”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“And so it's a movement into projecting sensual. And we're getting up, but the sensual space of how we use our body. So Kisha talked about crunch. What's interesting to me would be about the psychology of why do we have that? Because they choose to do something and they choose to not do something else. But anyway, if you put something 10 seconds in the middle. Then chew because you get the retronasal. There's two parts smell first. First of all, smell, like an awine thing. Get the right software in your head. So is it a fruit or is it a hot dog? Get the right. Chew for a few seconds, then stop. And then the enzymatic response is 10 to 15. Some flavors take 30 minutes to develop on the palate completely. But I always take 10 seconds and then chart. What I'm going to ask you. Is it a fast flavor or a slow flavor? Okay, so lemon is fast.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Okay, first one is texture. Anything you put in the mouth. Second one is temperature. So obviously, if it's crunchy and hard and hot, you're actually not going to understand the flavor. Your brain is just going to activate its defensive system. Is it too hot? What is it? It's a foreign object in my body. Okay, so yeah, I'm going to be really upset. So the point is that if you get it, that's why sushi is kind of interesting, because sushi comes out of this acceptance in Japan of the body and scent and sensual.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Texture, temperature, movement, and flavor. Which one is first and second always by the semi automatic nervous system? You have no control over it.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Go through that's a different. If we have, for instance, a hamburger, that's something simple. Six layers in a hamburger is 36 possibilities of eating it. So one of the things, like next time you eat a hamburger, just put it upside down. Take your favorite hamburger from your favorite brand and put it upside down. You'll see that it eats completely different. All the fat receptors are now in a different mode. It's almost like turning something to a mirror. And so the experience and expression of it is completely different. People don't think that food, everybody I watch people in a restaurant. You know what they do? They eat and they take a glass of beer or wine. They're drowning it out. I say what you do is you light up and set the stage, take the beer or wine first, and then use the flavors. Really? Yeah, because people have bad, they have bad taste habits. They're not trained to taste.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, we try to teach everybody. Depends most importantly if a brand is to have a brand since, we won't get into branding, but let's say that I'm working with the culinary department, just the culinary department, some culinary, what we want to do is bring the marketing people in. We want to bring the consumer research people in. We want to bring in the culinary people because we want a lexicon of what is, what are we describing? What is the experience We're not creating a product, we're creating an experience. And what is the consensus for what we like and don't like and what's good? So women, women have a different palette than men. So if I know that the objective consumer jerky, for instance, more women eating jerky, women don't like to chew. We know that. The point is women also like more natural flavors, not as much dramatic flavors as men. So once we know this fact and we bring everybody in, we create jerkies, we would though.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Slanted door, you talk about Cosme in New York City. What we're beginning to understand is what I have fought for my whole life is ethnic food is as complex as any expensive French restaurant is.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“It's in LA. We've got the big right up in the New York Times. I've been there a couple times. You get other chefs who are extending their own traditions. You know, you talk about...”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“No, we were food ignorant. Food ignorant. Okay. Moron means you can't learn. I think we were intimidated by, we were kind of colonized by the idea of European culture and French food, Chinese food. And we were, I came from French Canadian, and I was told also as immigrant groups vie for status and power within a society. They generally refer to the third, so the Italians didn't like the French, you know, I lived in Boston. My grandmother, if she saw a piece of garlic, she would have disowned me. But the point was, I think right now as a multicultural society and the chefs are traveling, they're opening and what's happening in the media is that they're, and because of the immigrant populations, people experience those level and the younger immigrants. We're into our third generation, so Casia, for instance, third generation.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“So, the younger chefs are concerned with authenticity, and the authenticity of that experience for their guest is more important than an authentic technique and recipe.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Old French cuisine. Especially in the central part of Paris that's more of the historically dated sort of tried and true. I think that even a good finding good friendship bistra, I was in Paris, is difficult. I think that they're in an identity crisis. I think that the French themselves are, again, like they're trying to reinvent themselves, but they don't want to let go. And the younger chefs, the best, we went in Bernou, which is the hottest restaurant. It's a Japanese chef who's lived in Paris. He's got this gastro modern thing that's going on three months. And he's only serving cocktails, no wine. And I took some older French people and they just couldn't get it. They thought that it was an abomination. He had taken, he wasn't interested in French cuisine. He was reinterpreting where French dining and authenticity is in 2000.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“It's amazing. I think that, and they're doing amazing things. I would say right now London is always exciting because it's the most international, most open, but I have had some great food. I've had meals in Budapest for 40 euros that equal anything in Paris for 400.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I think Hungary, I've been going to Budapest. I think I would say right now the Budapest is on fire. I'm having great food, great wine. I think it's amazing.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“You have to know at least 40 or 50 chilies. You have to know all your spices, your beans, your vegetables. You have to know game. You have to know drying and roasting. Probably you need to have three or four or five hundred recipes under your belt.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“But I think that even chefs in my own kitchens, for instance, even after 11 years, could still not make some of the sauces after 11 years in the kitchen. Some of the sauces have 30 to 40 ingredients, and each ingredient each time has to be tasted because an eggplant like a good, when you're in Japan, Why does it take 15 years to be a good temporary chef? Because that eggplant in June is tighter, has less water, is less bitter than the one in August. It requires a different batter, a different temperature. So that 20 courses will require that chef to make exactly over 75, 85 decisions for each meal he does through each week of the year. My sushi brago, he knows 1,900 varieties. So if you're a good Southwest chef.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Ingredients, it was difficult. Yeah, it was just too difficult, and the chefs today are not interested. You have to translate three great traditions for me to do modern Southwest, you have to know Mexican? You have to know Native American. And you have to know the history of the European influence on the Western traditions, things like the cattle drive and those things, which is you have to know all three traditions and all three ingredients. I had to read 400 books just to write this book. And it took a lifetime. That's your”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Of America. And those are our heroes. Those are our gods from Zeus, you know, our gods from Olympus. And we need those. We always need something like that to grow up with. Otherwise, we're left with whatever's on TV.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“No, I underrated still. Under Harry Cooper's amazing. Harry Cooper is amazing. I mean, I guess in my, you know, I think that those are epics. I think that that's our mythology.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source