Emeril Live! Up Close and Personal with Emeril Lagasse
2/13/202650 min
This week, we’re looking at the pioneers of food television. Emeril Lagasse reflects on his unlikely start at the Food Network, how he’s different from his on-screen persona and why he just opened his first Portuguese restaurant. Plus, Michelle T. King tells the story of Fu Pei-mei, Taiwan’s first cooking TV star, our very own Sara Moulton (of Cooking Live fame) answers caller cooking questions, and Adam Gopnik weighs in on the spectacle of Iron Chef.
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First 90 secondsChristopher Kimball· Host0:01
Thanks to our friends at Shipt for sponsoring this episode. In the kitchen, in the middle of a recipe, same-day delivery from a supermarket is a beautiful thing. Shipt offers same-day delivery on groceries, but they also deliver decor, gifts, and so much more from your favorite local and national stores, including Albertsons, Michaels, Target, and PetSmart. Orders are handled with special care. You can text one-on-one with your shopper to fulfill special requests and to get exactly what you want. Plus, Shipt members can place as many orders as they want and pay zero dollars in delivery fees with orders over $35. If you love to cook and are missing a key ingredient, you can run out of flour or cocoa powder, Shipt can get it to you the same day, so you don't have to run to the store. Or maybe you need a kitchen scale, a serving bowl, a saucepan, or candles for the table. Download the app or order now at shipt.com. That's S-H-I-P-T dot com. Here at Milk Street, we just started using a food recycler called Mill, and it's [chuckles] really cool. First off, it's the size of a slim, beautifully designed waste can, which means that it looks really great, and it handles a ton of volume. Now, we use it daily. We add two, three, four pounds of scraps per day. By the way, Mill can process up to 10 pounds overnight. We set the grind and dry process for 5:00 PM every day, and the next morning, we have a small amount of nutrient-rich, shelf-stable