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Huffduffed (82)

  1. 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

    —Huffduffed by monish

  2. 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

    —Huffduffed by monish

  3. 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

    http://seriouseats.libsyn.com/special-sauce-rene-redzepi-12

    —Huffduffed by monish

  4. 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

    —Huffduffed by monish

  5. Where’s Kenji?!? (Here. He’s Here.)

    I decided to kick off the new season of Special Sauce by checking in with Kenji. It won’t surprise the Serious Eats tribe that he’s been a little busy lately. You probably know about Wursthall, the restaurant he opened with two other partners in his adopted hometown of San Mateo, California. But you may not know that he’s also working on his very first children’s book and the sequel to his best-selling book, The Food Lab: Better Home Cooking Through Science, all while juggling the demands of being a relatively new father. One of the first things I asked Kenji about is whether his absolutely adorable 18-month-old daughter is as into cooking as his Instagram feed would indicate. "Oh, yeah. I mean, we cook every day together," he said. "I made her a little helper stool so she can climb up and get at counter height, and she has a little wooden knife… She loves it. She likes to whisk things, she makes pancake batter. She pounds things in the mortar and pestle. She dances along when you chop quickly." I have no doubt Alicia will be reverse-searing steaks any day now. I also asked him to talk about his children’s book and why he wanted to write it. "I want to have a good legacy and I want to add joy to the world," Kenji said. "This seemed like a way that I could do [that], in a way that was both very personal to me but also could be shared." But, of course, because this is Kenji, part of it was also because it presented a challenge. "This is something I’ve never done before. I can tell you, writing a kids’ book is not easy. In a way, it’s even more difficult than writing The Food Lab." 
 And then we talked about his other book project, the sequel to The Food Lab, which he descibed as being more focused on how he cooks at home. "It’ll be a much less American-centric book," he said. "Techniques from all around the world, ingredients from all around the world, and essentially breaking down those techniques and ingredients and showing everyday home cooks how they can use the knowledge that everybody from around the world has collected over millennia to make their everyday cooking easier and more flavorful and more efficient." Finally, Kenji and I talked about challenges and rewards of opening Wursthall. "The most rewarding part of the restaurant," Kenji said, "is knowing that you’re helping these 50 employees earn a living and all of your guests have a good time…Anybody who doesn’t feel that way, shouldn’t be in hospitality." We covered an awful lot of ground in this episode, and I think Serious Eaters everywhere will enjoy every second of Kenji’s return to Special Sauce. —- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/09/special-sauce-wheres-kenji-here-hes-here.html

    http://seriouseats.libsyn.com/wheres-kenji-here-hes-here-11

    —Huffduffed by monish

  6. Tim Ferriss - The Random Show | The Kevin Rose Show

    Tim-Tim is back for a long-overdue episode of The Random Show. Kevin and Tim discuss the fasting mimicking diet, fatherhood, minimalism, supplements, & more.

    https://www.kevinrose.com/single-post/Tim-Ferriss-The-Random-Show-Summer-2018

    download

    Tagged with random show

    —Huffduffed by monish

  7. 149. Marco Arment, Overcast

    Marco Arment, developer of podcast app Overcast, joins Lex on the Wolf Den. Lex and Marco discuss pretty much everything going on in podcasting today. The two debate the technical complications of dynamic ad insertion and how it affects both podcasters and podcast apps. The two also discuss Marco’s history with Midroll in its early days, and theorize what might happen if Apple ever exited the podcast space.

    This episode is brought to you by The MarTech Podcast.

    https://art19.com/shows/wolf-den/episodes/04aeba9e-8516-4b3e-8c85-eae39ffcffbe

    —Huffduffed by monish

  8. The Magic Show - This American Life

    Former kid magicians Ira Glass and David Kestenbaum dive back into the world of magic.

    https://www.thisamericanlife.org/619/the-magic-show

    —Huffduffed by monish

  9. Marc Andreessen on Big Breakthrough Ideas and Courageous Entrepreneurs

    Marc Andreessen, Co-Founder & Partner at Andreessen Horowitz, discusses his philosophy on investing in technical founders and the role of technology in today’s startups. Andreessen also addresses the kind of entrepreneurs and ideas his venture capital firm look for: "Big breakthrough ideas often seem nuts the first time you see them."

    Related article: http://www.gsb.stanford.edu/insights/marc-andreessen-we-are-biased-toward-people-who-never-give

    More about the View From The Top speaker series: http://www.gsb.stanford.edu/vftt

    All View From The Top videos: http://www.youtube.com/course?list=EC5C14B375A7F2FEA8

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    Original video: https://www.youtube.com/watch?v=JYYsXzt1VDc&feature=youtu.be
    Downloaded by http://huffduff-video.snarfed.org/ on Mon, 16 Jul 2018 21:27:33 GMT Available for 30 days after download

    download

    Tagged with education

    —Huffduffed by monish

  10. 10+ iPhone Productivity Strategies from David Sparks (TPS199)

    The capability and portability of the iPhone have allowed people to work when and where they like. Make the most of your Apple technology with 10+ productivity strategies from Apple Tech Jedi David Sparks (aka "MacSparky").

    http://www.asianefficiency.com/podcast/199-iphone-strategies/

    —Huffduffed by monish

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