"Most of us should spend less time on most decisions and we should spend a lot more time on a few key decisions." — Ramit Sethi Ramit Sethi, (@ramit) author of the New York Times bestseller I Will Teach You To Be Rich, has become a financial guru to millions of readers in their twenties, thirt…
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Huffduffed (88)
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Ramit Sethi — Automating Finances, Negotiating Prenups, Disagreeing with Tim, and More (#371) | The Blog of Author Tim Ferriss
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Special Sauce: Priya Krishna on Cooking and Being “Indian-ish” [2/2]
In part two of my delightful conversation with Priya Krishna, she delves into her book Indian-ish: Recipes and Antics from a Modern American Family in so many unexpected and revealing ways. "Indian-ish" is not just the name of the book; it also describes her mindset and worldview. "For my whole life I always felt Indian and American but not quite fitting into either of those molds," Krishna says. "It was like I was too American to be Indian and too Indian to be American. But I think that as time has gone by I have found ways to really feel proud of that tension. You know, in my book I talk about how we wear our kurtas with jeans and we listen to Bollywood music alongside our top 40 hits and…these are all equally important parts of what we do. I love Indian food, but I also love Italian food and I don’t think that those things need to feel mutually exclusive." Krishna admits that she is no expert on Indian food. "I don’t want to pretend to be an authority on Indian food because I’m not," she says. "I didn’t want this book to be like, ‘This is your guide to Indian food.’ This is a guide to the food that I grew up eating." Krishna is very comfortable being a missionary for Indian food we can make every day: "I feel like food media just, there is still this mentality that…
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Original video: https://soundcloud.com/user-306003081/special-sauce-priya-krishna-on
Downloaded by http://huffduff-video.snarfed.org/ on Fri, 07 Jun 2019 13:34:54 GMT Available for 30 days after download -
Priya Krishna on Special Sauce: How Indian-ish Came to Be [1/2]
I knew that Priya Krishna, author of Indian-ish: Recipes and Antics From a Modern American Family (I am predisposed to like any book with the word antics in the title), was smart and funny and focused, since I’d read her book. But I still wasn’t prepared for the delightful, incisive, and revealing chat we had on this week’s Special Sauce. Perhaps the most obvious question to ask was what "Indian-ish" means. Krishna explains that the concept was inspired by her mother and the book’s coauthor, Ritu Krishna, whose cooking Krishna describes as "rooted in Indian flavors, but [it] kind of pulls inspiration from all the foods she was encountering from her travels as a businessperson, to what she watched on PBS cooking shows, to just going out to restaurants." The result was a balance between the practical and the creative. Krishna says her mother "had limitless ideas for how flavors went together. She had this amazing intuition, but she also didn’t have time, so her recipes are this perfect marriage of ‘I have all of these amazing ideas, but I’ve got 20 minutes to put dinner on the table, so what do I do?’" It was another editor, and not Krishna herself, who first recognized the potential for a cookbook on that theme- one that would, Krishna says, "dispel this notion that a lot…
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Original video: https://soundcloud.com/user-306003081/priya-krishna-on-special-sauce
Downloaded by http://huffduff-video.snarfed.org/ on Fri, 07 Jun 2019 13:34:35 GMT Available for 30 days after download -
Episode 114: Craig Federighi: The AppStories Interview – AppStories
This week, Federico and John are in San Jose attending WWDC where Federico sat down with Craig Federighi, Apple’s Senior Vice President of Software Engineering to talk about Apple’s new developer tools like Catalyst and SwiftUI, as well as iPadOS.
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WWDC
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AppStories, Episode 113 – Timery for Toggl Plus a Dialog Sneak Peek – MacStories
On this week’s episode of AppStories, we talk about one of our favorite new iOS apps: Timery, a client app for Toggl’s time tracking service. We also preview Dialog, a new seasonal podcast from MacStories featuring weekly, in-depth conversations with special guests about the impact of technology on creativity, society, and culture, which debuts later […]
https://www.macstories.net/linked/appstories-episode-113-timery-for-toggl-plus-a-dialog-sneak-peek/
Tagged with appstories
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Special Sauce: René Redzepi on Apprenticeships, El Bulli, and Being a Better Leader [2/2]
In this week’s Special Sauce interview with René Redzepi, he describes his journey from being a 15-year-old novice cook to culinary visionary, which started when he was an apprentice at Pierre André, a Michelin-starred, classic French restaurant in Copenhagen. "I spent four years with [chef-owner Philippe Houdet], and it was an incredible time," Redzepi says. "I mean, I basically went from being a child to being an adult like overnight. Just like that you’re working 85 hour weeks and with responsibilities." Those four years were incredibly important to Redzepi. "I still think of him so much, when I think back to these moments that make you, and that give you the courage and the power to believe in yourself further on." But what really blew Redzepi’s mind as a young cook was a meal at El Bulli. "I was with a friend and Ferran [Adria] was there, we ate and it was just mind blowing to me at the time," he recalls. "So different to anything. I thought everything was French food and suddenly you see yourself in Spain and it’s like, I cannot believe what’s going on here. What is this? It broke everything for me. So I went up to Ferran immediately after the meal and said, "I want to work here. Can I come and work here?" And, after writing Adria a letter, he did. Following a stint at…
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Original video: https://soundcloud.com/user-306003081/special-sauce-rene-redzepi
Downloaded by http://huffduff-video.snarfed.org/ on Tue, 08 Jan 2019 11:35:31 GMT Available for 30 days after download -
Special Sauce: René Redzepi on Opening Noma at 25 [1/2]
It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen’s Noma, which has been declared the best restaurant in the world no fewer than four times. As you might easily imagine, our conversation was far-reaching and revealing. Redzepi and I started off by talking about his new book The Noma Guide to Fermentation, co-authored by Noma’s fermentation lab director David Zilber. Fermentation, he told me, is "basically adult Legos you play with. And then as we started fermenting, it was like two basketfuls of them and it’s up to us as cooks to figure out how to build with them and what goes what, where, and how. And once you figure that out, cooking becomes easier and more delicious." René is a true believer in experimenting with fermentation, and recommends home cooks give it a shot. He told me that he thinks once people "discover and figure out how to use fermented products in their daily lives, [their experience] cooking will be better and easier." Our conversation transitioned from fermentation to Redzepi’s childhood, which was partially spent in Macedonia. "It was a very rural lifestyle," he explained. "If you wanted to visit a neighbor, you went on a horse….No refrig…
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Original video: https://soundcloud.com/user-306003081/special-sauce-rene-redzepi-on
Downloaded by http://huffduff-video.snarfed.org/ on Tue, 08 Jan 2019 11:35:05 GMT Available for 30 days after download -
Special Sauce: René Redzepi on Opening Noma at 25 [1/2]
It was a thrill to sit across the table from René Redzepi to record this episode of Special Sauce. The pioneering chef-restaurateur is the force behind Copenhagen’s Noma, which has been declared the best restaurant in the world no fewer than four times. As you might easily imagine, our conversation was far-reaching and revealing. Redzepi and I started off by talking about his new book The Noma Guide to Fermentation, co-authored by Noma’s fermentation lab director David Zilber. Fermentation, he told me, is "basically adult Legos you play with. And then as we started fermenting, it was like two basketfuls of them and it’s up to us as cooks to figure out how to build with them and what goes what, where, and how. And once you figure that out, cooking becomes easier and more delicious." René is a true believer in experimenting with fermentation, and recommends home cooks give it a shot. He told me that he thinks once people "discover and figure out how to use fermented products in their daily lives, [their experience] cooking will be better and easier." Our conversation transitioned from fermentation to Redzepi’s childhood, which was partially spent in Macedonia. "It was a very rural lifestyle," he explained. "If you wanted to visit a neighbor, you went on a horse….No refrigerators at home, every single meal was cooked. They were farmers, they worked the land. If you wanted a glass of milk, you milked the cow. If you wanted butter, you had to churn the cream." Redzepi said his extremely modest childhood helped fuel his passion, adding that "the reason why I have had the drive that I have is because when you grow up with nothing, and even going hungry to bed often as a child, this urge to make it was just a really, really powerful urge I had when we first started. I wanted to make it no matter what." How did that drive propel him to open Noma 15 years ago, at the tender age of 25? And why did he close up shop at the height of the restaurant’s acclaim? To get the answers to those two intriguing questions I’m afraid you’ll have to tune into this week’s Special Sauce. You’ll be glad you did. I promise. —-
The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/12/special-sauce-rene-redzepi.html
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Special Sauce: Kenji and Daniel Talk About Smashing Stuff
On this episode of Special Sauce, I asked Daniel Gritzer, our managing culinary director, to come on and talk about the work he’s been doing recently, and about where he thinks the site is headed from a culinary point of view (I hope to have Daniel and other members of the culinary team on the podcast more regularly in the future). And just to spice it up a little, I had Kenji López-Alt, on, too. We spent a fair amount of time talking about a magical and ancient cooking implement: the mortar and pestle. Daniel has done a lot of research into mortars and pestles, and Kenji has frequently extolled their virtues on the site. (If you follow Kenji on Instagram, you’ll have seen photos of Alicia, his adorable daughter, pounding away on her own mini mortar and pestle alongside her dad.) The first thing I wanted to find out was what Daniel found so interesting about them. "It’s a kitchen tool that we take for granted," Daniel said. "Mortars and pestles predate knives, right? Mortars and pestles go back to when we were still cutting things with chipped stone tools, they’re that old." Part of what Daniel was trying to figure out was whether his long-held suspicion that some of the mortars and pestles sold in kitchenware stores were just terrible at doing what they were supposed to. "I collected as many mortars and pestles as I could reasonably get my hands on," Daniel said, and he put them through their paces. "Making things like pesto, Thai chili pastes, grinding spices, mashing garlic to a paste." And he discovered, just as he suspected, that not all mortars and pestles are created equal. "This ceramic one that I picked up at a store that will not be named was just horrible, it didn’t work for anything." Although Daniel did soften that criticism after noting that a reader had observed that it was a science lab mortar and pestle, one that’s not intended for culinary purposes. "That thing is good if you’re mashing up mouse brains to do some sort of experiment." And a good mortar and pestle is necessary, according to both Daniel and Kenji, since it will lead to superior results. "If you taste a pesto mae in a mortar and pestle side by side with a pesto made in a food processor," Kenji observed, "it’s a pretty significant difference." Kenji also noted that in his sequel to the Food Lab, which he’s now writing, "there’s an entire chapter on the mortar and pestle and what you can do with it." Kenji even claims he’d put it in his top five pieces of necessary kitchen equipment. Once Kenji left the line I asked Daniel to reflect on the way he sees the culinary content on Serious Eats evolving in the future, and he had a typically thoughtful answer, but to hear him talk about that, you’ll just have to listen. For now, suffice it to say that it was a pleasure to have Daniel Gritzer and Kenji López-Alt together again, if only on Special Sauce.
https://www.seriouseats.com/2018/10/special-sauce-daniel-gritzer-kenji-lopez-alt.html
http://seriouseats.libsyn.com/special-sauce-kenji-and-daniel-talk-about-smashing-stuff
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