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SalonTVFood
Добавлен 23 янв 2023
Everything that goes into a restaurant meal, from the slaughterhouse to the table | Salon Talks
Author Andrew Friedman talks about his book “The Dish” which follows the creation of a dish from gathering ingredients to plating the food in a Chicago restaurant. Friedman details the gory scenes inside a slaughterhouse, why there’s no definition of “sustainable” and whether or not he decided to become a vegetarian after writing his book.
Просмотров: 141
Видео
Sohla El-Waylly was told that she shouldn’t be in food | Salon Talks
Просмотров 40 тыс.10 месяцев назад
Sohla El-Waylly tells Salon about her new cookbook “Start Here: Instructions for Becoming a Better Cook.” The chef and food personality reflects on being the only woman in professional kitchens, how the industry is changing and why she is anti-pressure cooker but pro-cast iron. Plus, El-Waylly remembers the time she was told she shouldn’t work in food and shares how having a child is changing h...
Eric Ripert on why seasonal recipes are the best way to eat seafood | Salon Talks
Просмотров 6511 месяцев назад
Chef Eric Ripert explains why seasonality is one of the most important considerations in a dish. “Seasonality is very important,” Ripert tells Salon, “because it changes not your habits, but it changes your taste.” The chef explains that as the seasons change, so should our seafood recipes. While grilling some fish on the barbecue might sound delicious in August, colder temperatures will better...
Eric Ripert’s advice on how to buy fish responsibly | Salon Talks
Просмотров 3611 месяцев назад
Award-winning chef and “Seafood Simple” author Eric Ripert explains the need for chefs and consumers to keep sustainability in mind when they head to the fish market. Ripert remembers the “success stories” of sustainable buying and shows how endangered species can be brought back by consumers researching before they cook seafood. When it comes to knowing where your fish comes from, Ripert says ...
“It’s driven by passion”: Eric Ripert on simplifying seafood and Le Bernardin | Salon Talks
Просмотров 96511 месяцев назад
Eric Ripert, chef of the Michélin 3-star restaurant Le Bernardin, tells Salon about his brand new cookbook, “Seafood Simple,” and some of his favorite ways to sear, broil, stew and even pound fish. Ripert explains that he wanted to make cooking fish easier for the average person after noticing that “a lot of people are intimidated by seafood.” The chef breaks down the basics of buying seafood s...
Prue Leith responds to "The Great British Baking Show" Mexican controversy: "We made some mistakes"
Просмотров 335Год назад
"The Great British Baking Show" has become a beloved comfort watch for many, but the series faced controversy for a Season 13 episode called "Mexican Week." Judge Prue Leith joins "Salon Talks" to share her reaction to the controversy and how she feels about the episode looking back. "The thought that we should not take seriously somebody's cuisine is really upsetting, but obviously we made som...
Why Nick DiGiovanni collabs with non-chefs like Tom Brady, Shaq and the Jonas Brothers | Salon Talks
Просмотров 149Год назад
Nick DiGiovanni explains why he collaborates with so many non-chefs for his RUclips and TikTok cooking videos, including Tom Brady and the Jonas Brothers. The “MasterChef” finalist who has over 25 million followers says that he believes he can learn something in the kitchen from everyone. “Every single person out there has a totally different food journey,” DiGiovanni told Salon. “You might hav...
Nick DiGiovanni on “MasterChef,” Gordon Ramsay and being fearless in the kitchen | Salon Talks
Просмотров 3,7 тыс.Год назад
“MasterChef” finalist and breakout TikTok and RUclips chef Nick DiGiovanni tells Salon about his cookbook “Knife Drop: Creative Recipes Anyone Can Cook.” DiGiovanni reflects on postponing college to compete on “MasterChef,” keeping a journal of advice from mentor Gordon Ramsay and making videos with celebrities like Tom Brady, the Jonas Brothers and Shaq. Plus, the chef and internet personality...
“A great pastry isn’t just sweet”: How to add lemony, bright tastes to baked goods | Salon Talks
Просмотров 88Год назад
“A great pastry isn’t just sweet”: How to add lemony, bright tastes to baked goods | Salon Talks
"Make every mistake once": Natasha Pickowicz's secret to being a great baker | Salon Talks
Просмотров 899Год назад
"Make every mistake once": Natasha Pickowicz's secret to being a great baker | Salon Talks
How to make dinner with what you have at home, according to Nagi Maehashi | Salon Talks
Просмотров 88Год назад
How to make dinner with what you have at home, according to Nagi Maehashi | Salon Talks
How this Australian home cook turned her love of food into a business | Salon Talks
Просмотров 1 тыс.Год назад
How this Australian home cook turned her love of food into a business | Salon Talks
What Maya Kaimal learned about building a simmer sauce empire | Salon Talks
Просмотров 144Год назад
What Maya Kaimal learned about building a simmer sauce empire | Salon Talks
“It’s not all or nothing”: Maya Kaimal on how to incorporate Indian flavor into meals | Salon Talks
Просмотров 113Год назад
“It’s not all or nothing”: Maya Kaimal on how to incorporate Indian flavor into meals | Salon Talks
Daunted by cooking Indian? Maya Kaimal is here to help | Salon Talks
Просмотров 369Год назад
Daunted by cooking Indian? Maya Kaimal is here to help | Salon Talks
Tom Colicchio on opening his first Italian trattoria, Vallata | Salon Talks
Просмотров 74Год назад
Tom Colicchio on opening his first Italian trattoria, Vallata | Salon Talks
Chef Tom Colicchio on why he cooks and 20 seasons of “Top Chef” | Salon Talks
Просмотров 280Год назад
Chef Tom Colicchio on why he cooks and 20 seasons of “Top Chef” | Salon Talks
Tom Colicchio says “Top Chef” is different from other TV reality competitions | Salon Talks
Просмотров 100Год назад
Tom Colicchio says “Top Chef” is different from other TV reality competitions | Salon Talks
Chef Kenny Gilbert adds this to his classic meatloaf recipe | Salon Talks
Просмотров 770Год назад
Chef Kenny Gilbert adds this to his classic meatloaf recipe | Salon Talks
Chef Kenny Gilbert on how to blend family recipes in marriage and across cultures | Salon Talks
Просмотров 40Год назад
Chef Kenny Gilbert on how to blend family recipes in marriage and across cultures | Salon Talks
Chef Kenny Gilbert’s Southern cooking is all about adding uncommon ingredients | Salon Talks
Просмотров 287Год назад
Chef Kenny Gilbert’s Southern cooking is all about adding uncommon ingredients | Salon Talks
Top Chef winner Kristen Kish finds cooking inspiration around the world | Salon Talks
Просмотров 586Год назад
Top Chef winner Kristen Kish finds cooking inspiration around the world | Salon Talks
How a travel show changed chef Kristen Kish’s outlook on cooking | Salon Talks
Просмотров 3,6 тыс.Год назад
How a travel show changed chef Kristen Kish’s outlook on cooking | Salon Talks
Fiesta Filipino fruit salad remixed with lychee and grapefruit | Asian-American desserts
Просмотров 120Год назад
Fiesta Filipino fruit salad remixed with lychee and grapefruit | Asian-American desserts
How Abi Balingit remixed Filipino desserts in her tiny Brooklyn kitchen | Salon Talks
Просмотров 789Год назад
How Abi Balingit remixed Filipino desserts in her tiny Brooklyn kitchen | Salon Talks
How race and gender influence cookbook cover designs | Salon Talks
Просмотров 17Год назад
How race and gender influence cookbook cover designs | Salon Talks
Chef Toya Boudy’s “Cooking for the Culture” is a celebration of Blackness through place and plates
Просмотров 307Год назад
Chef Toya Boudy’s “Cooking for the Culture” is a celebration of Blackness through place and plates
How to make chocolatey, red wine-infused whoopie pies
Просмотров 174Год назад
How to make chocolatey, red wine-infused whoopie pies
How to make Irish cream shamrock sprinkle cookies for St. Patrick’s Day with Buttercream Blondie
Просмотров 79Год назад
How to make Irish cream shamrock sprinkle cookies for St. Patrick’s Day with Buttercream Blondie
TLDR: Embrace diversity and not address the trash that passed for food.
She has a history of everything she touches failing and then abusing others.
Why are you platforming this abuser of staff?
Sohla sucks. Boring.
-who else loves Nick-
So it’s “friendly” to wonder if Mexico is a real place? Because that’s what the hosts said.
sohla te amo
Sohla!
She is so right. I tell friends that recipes are like road maps. Yeah, you can follow the map but you can also take a couple of detours along the way.
I just discovered her throught History Channel, I enjoy watching those ancient cooking she does.
This is why I love Sohla. She is a great teacher ❤
Great interview, thanks for sharing! Sohla you're great! I really resonate with being a maybe difficult child who must know the 'why' for things.
Natasha is wonderful
just watched her make gingerbread 😂
❤❤❤😊
I love Sohla. So relatable and cool. :)
i love love love sohlas laugh
This is true in Math (I teach math) that the more the struggle, the better the teacher you turn out to be!
I think this might be true for everything when it comes to teaching! Because if you learn as many different ways of struggle/failure possible and then learn the ways to redirect those efforts to success, you’re gonna be the best teacher ever ✨
A good person!
i love sohla soooo much! she's such an inspiration and so smart
I love her shows. Glad you kept your desire to cook.
What's the difference between a trail and a stage (I only know stage from The Bear)?
She’s amazing
Sohla is one of my biggest inspirations, love her!!
I love the idea of "learn the techniques and science, and then riff off it". Theme-and-variations applied to cuisine - I generally call it "fun with food". And for the most part, even if things don't come out the way you wanted them to, it's still edible. (And as Sohla mentioned multiple times, you learn from your mistakes.)
Sohla is awesome
I agree with Sohla about being the only female in the kitchen. You are subjected to so much bullying boys club shenanigans. And then you're expected to be complicit in your own sexual harassment. It's exhausting, and traumatic!
I’ve watched the re-runs recently and enjoyed watching it again. I hope to see new season soon ❤
When I first saw her on yt I was so mesmerized by her! Her energy is unlike other people. She is so genuine 💕
Her thinking follows so much of what I learned from my grandmother who NEVER tossed anything out. It can be made into something else, that we HAD TO EAT. Her experience in times of the Depression informed her like the Pandemic changed us. I feel very proud of myself for making something out of whatever is in the fridge or pantry, and pull it off! I hope I can get this book!
Sohla! So approachable, so genuine, and so non-conformist without being vulgar/shallow/exploitative/angry. Enjoy everything of hers I’ve seen.
I'm so happy to hear about the baby!
I like Sohla she's someone I'd make my best friend.
Sohla warms my heart. I'm so glad this video exists.
Beautiful!! 🤩 I can’t wait to pick this book up ! 👏🏽
Love the interview, Sohla is a young legend! 🤑🤑🤑🤑
Sohla!
Who doesn't love Sohla? She's the food hero we need for a few decades!❤
I loved bon appetit
Sohla is such a badass and, sidebar, I love the Docs!
This sounds like the cookbook I've been looking for,, thank you for the interview with Sohla.
I have so much respect for Sohla! Amazing interview.
I watched some of her history on foods. I came away with the impression that Sola has an incredible palate.
Sohla we love you!
I am a proud disciple of Sohla. Sohla has come up in my dream life and in my therapy. Crazy, I know. I love that she's writing to people who as kids didn't understand why adults told us we were too curious, even when we were appropriately curious. This is called correct pedagogy.
100% here for Sohla - thank you for this interview, for her to shine 🥰
She should of listened. She’s being pandered to.
That's how promotional interviews work brother.
@@mateostenberg if you say so.
If I only use my instant pot to make cannabutter it’s worth having.
Title: "She shouldn't be in food". Me: None...none of us should. 😢
I would happily listen to Sohla talk and just watch her hands. So expressive and beautiful ❤
I love how she teaches