YouSaid · the spoken record

Samin Nosrat

lines on the record: 14
first: 2020-05-14
most recent: 2020-05-14
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 can do anything when you could make any recipe. You don't know where to start. You don't have like a path. But when we are constrained by our space or our ingredients or our time or, you know, what our kids are going to eat or if they're going to lose their minds, like all of those things help us decide what to make and sort of make better choices within our confinement. And so I actually think if people can become more comfortable at identifying the constraints and”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Totally. I actually think one of the greatest things that will come out of this is I think a lot more people will have confidence in the kitchen and feel like they can take care of themselves and they can because now sort of overnight we were all forced to. So people are practicing, which the only thing that makes you a better cook is practice. It's not fancy tools or like going to some culinary school. It's just practicing so now that we all have to make meals, you know, multiple times a day on end for ourselves and for the people around us, we are all getting better. The other thing I think is kind of the invisible force that helps us become better that a lot of us don't even realize is constraint. Total freedom is often overwhelming. You know, when you can have any ingredient, when you”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“I don't think there's a versus. I'm into both. I think it's more about making the decision that's right for that moment and right for that dish. So I really feel like fat, the fat that you start with in a dish determines the final flavor of the dish. So I choose butter when I want something to be extra rich and really to taste sort of more northern European or French. And I choose olive oil when I want things to taste Italian, when I want things to taste like they come from the Mediterranean, you know. And then I extend that to even things like when I'm making Indian food, I use ghee. When I make Korean food, I use neutral oil or sesame oil. So I really do suggest choosing the fat based on the flavor that you're after.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“I've never heard the chard stems. You know what? That's kind of amazing. I've never thought I did that. That question did not go where I thought it was going to go. Oh, you really threw me a curveball, Kevin. Okay, it's never occurred to me to go sweet with charred stems, but I suppose you totally could, you know, the thing about rhubarb is that it's so sour. And so that really invites sugar. Whereas to me, charred stems are much milder. And there's, I don't really taste a sourness when I try them. What I like to do with charred stems, like the little yummy treat that I do is I save them until I have a big pile and then I blanch them just until they're tender in boiling water and then I deep fry them. So you can just batter them with buttermilk and flour and fry them or you could cover them with like, you know, egg and breadcrumb and fry them in a pan. And then they're kind of like.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Oh, no, I wouldn't be concerned about using it. I would taste it. The only thing that would maybe have gone wrong is that the sesame seeds may have turned rancid. But I think as long as it still tastes and smells good, it's totally fine. If you've kept it in a cool, dark place, there's totally a chance that the sesame seeds are still fine.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Oh man, my favorite restaurant is a Korean restaurant nearby that makes hot tofu soup in like a stone bowl. And they also have these like thin kimchi pancakes that are so crispy and delicious. I haven't really been ordering any takeout, but what I miss is all of the kinds of foods that taste totally different than what I make for myself. I rely a lot on olive oil and lemon and vinegar. So kind of my food almost all tastes in that Mediterranean, you know, flavor palette, which is fine and delicious, but I look forward to eating stuff from other parts of the world. Yesterday I was really craving Mexican food. I think I'm going to probably make some beans in the next day or two and maybe some tortillas and stuff.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Reflect whatever's happening on the cabbage, on the salmon. I do a slow cooked salmon where I put it on a sheet pan on a piece of parchment skin side down. Just do the whole big piece and I stick it in the oven typically at like 225 or 250, but if you want to just cook the cabbage and the salmon at the same time, it'll be fine at 300 degrees also. The salmon will take less time than the cabbage will. So get your cabbage started if you're doing the roast inversion and then get that salmon in there. And you'll know it's done when the pieces kind of flake apart when you try to touch them because it doesn't really look the same as when we cook salmon on the stove. It kind of stays translucent. It's much more about the texture.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Yes, okay. Cabbage lately, I've been doing this thing where I take the whole head of cabbage and I slice it into slices maybe an inch and a half thick and roast them on a sheet pan with whatever flavors I'm feeling. So the original way I had it, someone made it for me. He put a ton of butter and like coriander seed and poured some white wine over it and roasted it in the oven at about 300 degrees for maybe an hour and a half. And what happens is I think we forget we consider cabbage this like really boring depression era thing. But if cabbage spends time cooking it turns into something completely different. It gets so sweet and silky and tender and wants to melt in your mouth. And so I have been making that and with all sorts of different flavors. I made one that was like kind of Japanesey with rice wine and sesame seeds and soy sauce that was super good. And I think you can.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Change your desires. I don't know what to tell you about if you can't find flour. I mean, if you're specifically referring to all purpose flour or bread flour that you can't find, but say you're able to find whole wheat flour, there are recipes for 100% whole wheat bread online. In terms of yeast, I think a lot of people have yeast that who are hoarding, so look for somebody to borrow from. But you can also, you know, it seems daunting, and I myself never wanted to do it, but I have like, I have over.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Well, I have always been a champion of the pantry, and so I had a pretty rich pantry, like a pretty well-stocked pantry before. So I don't actually feel like I have changed a ton. I will say I don't have the plentitude of fresh vegetables that I always have. And so there's a lot more like broccoli, cauliflower, cabbage, and the kind of stuff that can last a long time that I sort of work through over the course of the week. But the other thing I will say that's been very strange in my life, one of the ways I've been affected is I have a historically been known for my huge appetite. And the way that the coronavirus has like probably emotionally and physically affected me is I don't feel like eating that much right now. As much as I cook, I sort of just give stuff away most of the time, but I'm not like drawn to eating. So I'm trying to wrap my mind around how I can share substitution information with other people. I've been working on a recipe for”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“I wish I did. I've definitely been waiting in my fair share of lines. I mean, and I know that this is tricky, but on my street, we share a lot of resources. I know this is definitely not what everyone has, but across the street, for example, somebody has chickens. And then we have many fruit trees. So we're just constantly sharing stuff. And also cooked food. I live by myself, but when I make a big pot of soup or a big pot of beans or big lasagna, I'm constantly sharing that. And at first, I think there were a lot of questions about if sharing food was safe, but it seems, you know, on the research, based on the research that I've read, this really is not transmitted through food. You have to be careful about the container you're using and people wiping off the container once it comes into the house. But like yesterday, somebody texted me and said, do you have any cardamom? And I said, yeah, come over. So there's a lot more sharing.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Good well, I think that's the thing in a way I'm like, oh, I kind of wrote the guide for this time because the whole point of salt, fat, acid heat is to teach you how to think outside the bounds of a recipe. And I think what recipes do, and they are necessary, is they, but they make people feel like if they don't have this ingredient, this tool, this specific thing that they can't make it. And right now it's like the time of substitutions and it's the time of improvisation. My whole theory as a cook, my whole philosophy, my whole thing with cooking is think about what role those ingredients and tools are playing and then figure out what else you can use so you don't have to rent to the store.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“Through so much coffee at home. I only drink one cup of coffee a day, but still it's dawning on me all of the sort of times that I just go and grab a sandwich or a cup of coffee somewhere else. Now all of that's coming out of my own kitchen. So I get tired too. You know, I eat a lot of toast for dinner. It's not always like the fantasy, like what I think everybody thinks is happening. But also there is some joy in the kitchen.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT
“I mean, I go through ups and downs like everyone. I would say I live in a particularly special and like bucolic place. I live on a piece of property where four homes share a huge courtyard and garden. And I have a lot of nice neighbors. So I feel very lucky. And also I go through my own emotional swings. Like last week I was just really grumpy and angry all week. And this week I'm doing a little better though. I think everyone really thinks I'm like or people like me are home just like creating genius culinary genius all the time. But the truth is, I mean, I also am affected by the, you know, the scarcity and how hard it is to shop for stuff. And also cooking is work. I mean, it's my actual job, but I think all of us more than ever are realizing how much it goes into feeding ourselves. Even for me, I think I'm going.”
2020-05-14 · How I Built This with Guy Raz · How I Built Resilience: Live with Samin Nosrat and Alice Waters & Fanny Singer · IDENTIFIED FROM THE TRANSCRIPT