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

“You don't need brands anymore. The consumer used to have brands as guide and trust. Today there are other ways of developing that we're in consumer level three, this consumers are defining brands and how brands get used. I think that the idea of brand is probably, well, you're an economist. What do you think it's dated”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Coffee. Oh, this guy is doing fair trade. Interesting Guatemalan blend. Oh, I'm going to go there. That information he brings.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, they just got knocked today. Their stock just went down another 7. I think they're closing their chop houses, which I knew they would. They can't do that. Chipotle had a good space. It did a lot of education. They developed Neeman Ranch, for instance. The problem with every big food company, not just Chipotle, you have 2,000 restaurants. You say you're cooking the food, but the food comes from two plants of a factory like Miniot that does 200,000 pounds a day. So the public transparency, are you actually cooking the food or are you manufacturing it? So I think every big food chain is probably going to face this, I don't know, this gestalt of where if you're cooking, you can't be a chain. So I think the era of big food companies is actually over. And a company like Starbucks used to develop, you would go into a town and you'd see Starbucks and it was familiar and known. Sure. Now all you have to do is like, oh, I'm in Columbus, Ohio.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Overrated now. It's Stu Status Orientated. It's dated. I probably, I bet you the average age. I don't trust anybody in a company if the mean age is over 30 anymore. I think that they're out of touch. I think that replaying old themes. And I think the Michelin Guide is about status, a reification of a belief system in a particular food and culture system that was based on the aristocracy.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“On land that was eventually the Anasaza used to use in the 4th century. So these bean pots, do we actually know how many beans or the variety of what a diet was? Native cultures, friends Boees, we get into that, but he collected 254 salmon recipes, a qua cutle book, would have been 3,000 recipes. The average American housewife does 79 in her lifetime. So who's richer?”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“But people are interested in change today and what's happening in that place in time. So let's say that the 400 varieties of Native American corn come back to the North America. And let's say that you're in Portland. There might be varieties that can only grow in Portland, only grow in Maine, only grow in New Mexico. The point is that corn, you will probably like for instance the microbrew industry. We talked about that in Portland. If a community wants to engage its food culture on the community local level, it can be amazing. Portland has 400 beers. Why can't they have 30, 40 varieties of court just in Portland? It'll come. There'll be a corn restaurant in Portland that'll say, you know what, we are not growing the corn that everybody else has. We do this and we have recipes from all these cultures that use corn from the Andes to Mexico and we're going to open a corn restaurant based on corn that grows, that did grow one of my growers in New Mexico. When I first opened the restaurant in Santa Fe, can't grow this, can't do this, can't do that, can't do anything, right? Well, Elizabeth Berry, my grower, grew 482 varieties of beans without electricity.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I don't know, but they're in the University of Seattle, in the point is that I think that corn has a ladder, the North American Indians grew 400. So corn, even in the United States before the winter wheat, we always ate corn bread. Corn was a big part of our culture, not just for ethanol. Yes. But I think as soon as we, I think because of what's happening in the United States about natural, I think that once people put their palates and really queue them up and they can tell the difference in varieties is when we're going to get much more varietal sort of differentiation in the market. If I give you six varieties of corn and I tell you to eat them and you can't tell the difference, then you probably are unwilling to pay for them. If I gave you six varieties of red wine, one is a Bordeaux from the first growth and one is basically from Trader Joe's. And you can't tell the difference. Well, you probably don't”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Lot of chefs in New York are talking about organic corn, but they're not talking about really resurrecting the complexity of the flavor of the native people. You know why? Because they don't go to the villages. They don't eat there and they don't use their brain to think about how are these people achieving that level of complexity. They're not shopping for it. Chefs of shoppers today.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“When the green turns red, the roosters, right? Okay. That chili before it gets dried is actually fire roasted and then peeled and then dried. That chili is sublime. It's called chili pasada. Now we're losing, even in New Mexico or Mexico, that tradition came up from Mexico, was north of Monterey. What I'm afraid of is we're beginning to lose the palate and those ingredients. When you talk about a historical dish, what I always think is, so when we look at Masa, which chef ever told you that you must put the probiotics back into a lot of ones? What chef ever told?”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“They do put, I would pay twice the price. They do put them. It's not good. Maybe it's not roasted then correctly. Maybe they're using it. You need a fire roaster. It needs to be done within the same time that it's picked and it comes at the end of the season in terms of the best time is at the end of August. Now there is a chili that's even better, which is called the chili passado, which is the red chili because it's...”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“To buy what you want. I would say it's probably very similar, except for Masaca intervention in 1925 after the revolution because the government wanted to control the food supply. And that's why tortillas are so cheap. That was the same thing in France when you go in France today, wide baguette so the price they are. But the food in terms of what the Spanish brought was pigs, they brought obviously pig sheep beef. Unfortunately, it ruined the ecosystem of the pre-Columbians, which was not dependent on rooting animals, the same thing they did in the Caribbean, as you know. Portrayed. Europe could not grow its own food. Europe, if you take Columbus leaving, 30% of the people were starving to death without warfare. If you throw in warfare in the end of the 15th century, 50% of the people would have been dead.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“But also, the flavor changes. I was up in the mountains with the woman, and I had the best rota tea I've ever in my life, and I couldn't figure out why she was getting this flavor. She had a 500-year-old farm. The reason was what happens when you use probiotics in yogurt and ice cream. You change the flavonoids. So essentially, not only was it about health, she was making a more complex flavor and interesting dish. Now the reason that I study when I go to villages for is to study those perceptional patterns of how and why are they getting more complex flavors. They don't buy things on Amazon and go to the store or go to Whole Foods. They are actually using their body as this window of opportunity to create complexity.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, so what happens is people talk about how fat Mexicans are and how pre-diabetic. The reason is that they are using a post-industrial diet that wasn't probiotics weren't put back in. So traditionally the Mataes were never washed. They had levels of probiotics in there that were put back in. And the women for the texture inside the tortillas would use wild grasses that actually contain the largest amount of wild yeast. So the reason you look previous to 1925 in Mexico, there's no diabetes, is the probiotic and digestibility, one of the reasons is of the massa itself.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“So they all, when you mixed them all in corn, you actually, it became... So, the Italians had polenta, they got pellagra.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“And those were, as you know, they cleaned the canals. They actually got rid of the diseases that way. The most interesting thing, though, you know what it's about it is we actually went to the museum. And looked at the pre Columbian Matatees that were done for the next de mall. And guess what They were never washed.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“All we can do is eat. In the old days, I would have said Meredith, but not anymore. I would still say, I like Puebla today. Pueblo, yeah, error.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“You have to get outside. The place that has the Pasia Niagara, the great smoked chili, the best smoked chili in the world. Smoked for three days with seven different hardwoods. requires nine hours in a land rover to get to that village. So you have that chili is being still made by one village in the entire world. Nobody makes it. They won't show it to anybody. Even Diane Kennedy has not seen it. We've all been to the village. So you still have products today in Mexico that are actually not only the world class, they don't exist anywhere else in the world. And the Chinese could never duplicate it. Never.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I think Pueblo is underrated. I like the Mole Verde's in the morning and the Mole Amarillos of the seven molees. The Mole Amarillos there is better than Oaxaca. People talk about Oaxaca. Oaxaca is good, but not in the city of Oaxaca.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“The reason I'm attracted so much to Mexican food is that they literally have probably the most complex uses of spices and chilies in the world. No question. Nobody.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, they don't have the depth and complexity. They're more jungle-ish, which Chilis don't like high nighttime temperatures. They like cool nighttime temperatures. The Rocota, when you have a Terra Dito, though, I mean, you've got to be in Zaviche heaven when you were just down in Lima and I go there all the time. Those chilies, though, when you make dried sauces out of them, they don't have a marriage of complexity like the Mexican. The Mexicans kind of like when you're in Bali and you're looking at a weaving from 1900 that's a triple Ecot, the complexity of per knot per this is just what Mexicans attain with their sauces. The pre-Columbian Peruvians have every single method of weaving and yet the Mexicans”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“And Capsanson hits your nose here. You don't actually have to touch it. You can feel it right there. You should know the heat of everyone. Go easily across the nose. Now here though, you get a wonderful orange mango papaya scent. Now this roasted and with the seeds in the veins taken out, reducing the heat by 60%. It's still going to be hot because I have 20% left in the flesh. It's going to actually round down out and pull up all that beautiful tropical aromatic. And that will make that pineapple or salsa or jerk that'll make it wonderful. You smell the tropicalness. Don't touch where it is, but just smell and think orange mango fruit pineapples. It's amazing.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Isn't it too hot? Well, it's big, which bemoans me that it might not be the right one. So, well, it's good smell. So, okay, the harbaneros in the Chenacea family, the tropical family. You want to use it for its tropical tone. So what you do is you open it carefully.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“No, in China, they don't use it. They don't grow it. And even when I see it in the markets in China, I went through China with a chef once. And we bought the chilies and we would roast them and actually put them into China. We took over the restaurant because I got tired of eating the food that there was. So we were actually near Kushgar or something. And they couldn't believe of the flavor of a roasted chili that was cleaned without washing and then strips of it put in a stir-fried lamb dish and how actually good it was.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“The Poblano, and this is actually where the bell peppers come, you know, well, it's a chili, but this has much more depth. It doesn't taste like green pepper. It's not gaseous, and it has what I call real green chili flavor. There's only two in the world that have New Mexico. It's the true green chili grown at high altitudes. If you grow at low altitudes, it's the Anaheim. This one, again, grows in Mexico roasted. I think it's supreme. Now, interesting, no one else.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“It's probably because basically it's the chili of northern Mexico where most of the migrant workers come from. And it was part of the Tex Mex tradition. It's very simple. You can use it fresh mostly just right away. It doesn't require, you can cut it up, use it in salsa frescoes. You can put in the blender. You can cook it in eggs. It's a very chilly zoo. It has for me a lot of flavor that is more akin to the green bell pepper with heat. I prefer poblanos, which I think are richer. And the poblanos, you know, is the predecessor.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“They are They don't have the flavor profile. Part of it is they basically are undercutting the market. So you see them in Oaxaca. They're on shows there, I can tell. They're very, very bitter. They're very alkalinish. They don't have a good flavor. But people are buying them because of economic necessity or that they don't really know the difference. But when I work in Sweden with spice companies, I'm not allowed to buy Mexican chilies. It really offends me because of the micro levels of bacteria that are on them and they're not radiated. So we can only use in Europe, for instance, radiated things they have to come from Peru. We don't buy them from Chile, but we buy them from Peru. But all my sauces, I then have to adapt because I don't get great onchos or great mulattos, but you can adapt.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“And so I would show them that they're not from Bhutan and what they are. And they started tasting them. Then the next village I would go in, everybody was waiting for me. All the kids and the chefs, they would say, can I see the chili book? Are they really chilis outside of Bhutan? Are there chilies in the rest of the world? Can you tell us about chilies? And every town I went to, it was the same thing. But here a whole culture grows up with this history that they actually have had chilies. Of course, the Portuguese brought them into... Needs to be the central value of Mexico makes the best onchos and paceas in the world. And when you go to the market, San Luis, that one village in that one place makes the best particular.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I once had a collection of about 250 in my garage, but some of them are the same, like Arbal's interesting story. So I was traveling around Bhutan. And I was going from town to town. I had the chili book, this book with me.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“And I can literally take out chilies and hand them to Mexicans that don't know what they are, even though they're from another area of Mexico.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Notice the amount of license though, the amount of black liquid The reason is that the wholesaler is basically, part of it is they run a lot of times by non Mexicans, even if they're run by Mexicans, they only know the chilies that they grow up in their region. Like I'm teaching in a seminar in Mexico City at the end of the month.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Most fruitful, most fruit towns freshest, and less tannic. What you don't want like a bitter wine or a bitter, you don't want tannins.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, this is bigger, it should be longer for one thing, and it should be really get those black currant, black fruits, blackberry. When you, again, think black fruits.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“But I think it's definitely like cherry. It's actually black cherry or sour cherry. And it has little bits of this, and this, and there is this BlackBerry currant cass almost, like the French cassise flavor at the bottom. The point is that when you work with ingredients, I don't care if it's chili, coriander. I have four different corianders from Indian to this or cumins. When you cook an ethnic food, a poor chef, and I work in Gualma, what they're doing is they're controlling their palate. It may look like those ingredients are not important. They're not expensive, but they're very, very important. And that's why this is not a bad intro. I would say B. Okay.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“This is bigger for one. It's bigger, yeah, and it's a little bit darker. It's got that really dark, dark, dark, almost blackish brown look. You need to hold them up to the light because that tells you. That's red like an ancho. Okay, it's pretty even inside. There's no mold. You can get one moldy chili out of 40. It'll ruin the mole. Okay. A lot of people don't look for them. And when you rehydrate them, you taste the water. So this one, the leather again. It should taste like a fruit leather. Don't think chili. See, what we're talking about with fuchsia, the paradigm and what you have in your head when you go after the taste is what you will taste. If you think chili doesn't go for heat, you need to think fruit leather. Which fruit do you get? Tell me the fruits you get. Let's spice you Which”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“And also, they notice it's still bitter on the palate. And it tastes a little bit like the fruit leather that's kind of stale.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“You need to recognize when just the plastic. Okay, the other thing when you buy chilies. Yes. The thickness of the flesh is the most important thing. So, all fruits, where do the tannins come from? Skins, seeds, and stems. So the thicker the flesh The least percentage of tannin, and that's what Mexicans do. They look for the most pliable, they look how thick it is. When you hold up to the light, they can tell how ripe it was before it was dried, how much fruit flavor is going to be there. Those are the big primeros. So, when you're using a mole, you're really reincorporating fresh fruit complex tones into it. The chilies, the last thing they're looking for is heat. That's the last thing they're looking for.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Like bitter tea, a little bit like Lapsung Shuchung, there's a little bit of that smoky woody mushrooming flavor. Where's my coffee and chocolate? Where is it? It's not here. So if you use this in your recipe, you'll say it didn't come out well. You know what you didn't do? You didn't taste your ingredients.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“What will be missing? Well, the thing is that I'm going to taste this for a second. If you wish. We can all taste it together. First of all, whenever you taste the chili, you notice there's a vein here. You want to stay away from the veins always. They contain 60% of the capsayacin. So you always stay away from the veins, and even if you can't see them. The other thing is... This is old. This is what's called a grade C chili. Small and it's dried in its last year's crop. So they lose their perfume. They're like flowers. So which end up is you end up with the capsayacin. So this is a little bit bitter, do you notice?”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, that's an on sh Because the mulatto will be more coffeeish and more dark tones. And what a mulatto will do is actually have those flavonoids that are coffee and chocolate. And those in a mole are the undertones of the wide sort of structure, the wide foundation of those flavors that we really like. Now, the fruit tones and the capsice and the spicy tones are basically accessories. The ancho is always the workhorse because it carries the most fruit. The mulatto carries the coffee and chocolate, which is those more or less fermented umami more complex sort of flavonoids. And then we throw in some guajillos orballs to brighten it all up and get it going.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“That's one of the problems so that you may, whatever it says on the package may or not be true. The point is that mulattoes, when you hold them up to the light, like this, do you see it's more purple and more reddish? Yes, I do. Port of it. That is not a mulatto.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, first of all, Tyler, do what you want. You've got to open. First of all, you have to open them up because 90% of old chilies are mislabeled.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“But great dishes like Balin It's amazing dishes. It's hard to, those temple foods, those festival foods. I remember three days at the Feast of the Feast of the Coconut Goddess, there were 127 dishes made in those three days.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Which is, I think, I always think that those cuisines that are older and that, you know, if they have great wavings, they have great cuisine. Because I always say, you know, you're looking at one mentality. If they had a rich aesthetic tradition, I know that they had really interesting food.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Singaporean chefs that are, they know Chinese food, they have access to the best ingredients, they know Western food, and they have their own tradition from Malaysian to the original, help me there, the straight squishing.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Well, they're very close. So I would say Penang is really interesting. And I would say right now though Singapore like Korea is finally getting out of its straitjacket. And I think there's some really modern young Korean chefs that are incorporating Southeast Asian.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“But in Kayla Lumpur, they went through the entire country and they picked the best street food and put it into the mall so that people could experience the best of the entire country in one place. That's the reason that people go to the hotel. And also when you go in Singapore, you know, Hyatt and has streets, they have 27 chefs, each from different parts of Singapore running each station within that one dining room.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Yeah, I would go. There are some good books. There's a Street Hawker Guide. There's some good bloggers who are out there. But I would not be afraid. And the thing is, is always with street food is always go, so the night food is the night food. The day food is the day food. But even some of that has moved into malls where the Thai people go, and they'll do a somtum for 50 cents or a dollar and a half. And you might see a thousand people. If a thousand people are eating there, it's safe to eat there.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“Go to the night markets, go to the, I mean, but just the food on the street is just amazing. It's probably the best in the world on the street, and it has the most variety. It's the freshest. The Thai people also are very clean. I've never been sick once. I've been eating food on the street forever. Chucha-chuck. The largest market in the world has 15,000 boots, and probably you can just spend four hours and eat 100 dishes. My record in Bangkok one day is 14 restaurants and 75 dishes. And I actually ate them all, not tasted them.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“I would pick I know I would pick Chung. Well, no, I would just pick soul for sure. Okay, Soul for sure. I would probably pick Bangkok. And a toss up between, and I would pick, I would pick Tokyo”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source
“The dumplings that I used to see on the streets don't forget. I've been going to Shanghai since the 70s, late 70s. They were all over the place. Now they're very hard to find, and the Chinese government is afraid of basically health reasons, is now controlling where food is basically exhibited and where food can be bought and sold. And so a lot of the shops have moved into some of the department stores, for instance, and are there, but there used to be one amazing bough made out of smoked tofu and bitter greens and mustard. And I would just wait for my next trip to Shanghai. And, you know, for 15 years, I would eat go to the same place. It was in the French quarter, same corner, and they had the best bow. And it's gone. And I looked all over and I can't even find that bow. Or I can't find a noodle where I used to put up my hand with coins and people would say, they didn't have money then. And I used to go to the wet markets and just look at what other people were eating. And the last time I could do that was like maybe 50%.”
2017-01-25 · Conversations with Tyler · Chef Mark Miller on Food as the Ultimate Intellectual Exploration · IDENTIFIED FROM THE TRANSCRIPT · source