July 17, 2010
This week we meet up with the irascible Anthony Bourdain, author of Medium Raw, A Bloody Valentine To The World of Food and The People Who Cook. The Sterns are eating boudin sausage at T-Boy's Slaughterhouse in Mamou, LA, and Stumpmaster Christopher Kimball stops by for another round of Stump the Cook.
Episode Rundown
Listen to the whole show | Download MP3
00:00 – 01:39 Intro
01:39 – 09:58 Anthony Bourdain
In Anthony Bourdain's latest book, he reveals his thoughts on some of the big names in the greater food industry. Here, he and Lynne run down part of his list, and what might have been if Mr. Bourdain hadn't taken the culinary route as a career.Excerpt: Chapter 1: Selling Out from Medium Raw
Previous appearances on Splendid Table: Discussing A Cook's Tour, Horror Stories in the kitchen, How he got started in the business
10:00 – 14:15 Egg Tasting
Food writer Tamar Haspel talks with Lynne about moving to the country, raising her own food, and finding out if home-raised eggs taste better.Website: starvingofftheland.com
14:15 – 15:32 Mint Improvisation
Lynne talks about the secrets to using spearmint in cooking, and offers suggestsons for a mint dressing.Recipe: Zucchini Strands with Mint
16:03 – 22:48 The Sterns
Jane and Michael Stern are eating boudin sausage at T-Boys Slaughterhouse in Mamou, LA.Websites: roadfood.com, www.tboyscs.com
22:48 – 28:00 Stump the Cook
Lynne makes a meal out of a caller's orange-peach jam, asian plum sauce, pickled roasted red peppers, ground beef, parmesan cheese.28:00 - 33:30 Indian Summer Vegetables
Indian cook Julie Sahni provides some inspiration for preparing summer vegetables.Recipe: Grilled Vegetables in Garlic-Cardamom Marinade
Website: www.juliesahni.com
33:33 - 34:50 Trivia
What is a Femivore?It's what happens with feminism meets the omnivore's dilemma. A Femivore is a woman who finds her personal fulfillment by staying home with her family, her chickens, her garden, her steer and spinning wheel. Her liberation is not found by spiraling through a glass ceiling, but by growing and sourcing food for her and her family that is purer than the driven snow.
"The Femivore's Dilemma" at nytimes.com
34:50 - 51:59 Calls
Lynne fields calls about de-veining shrimp, beer pairing, breakfasts from far-flung places, and a recommendation on Russian cookbooks (Anya Von Bremzen's Please to the Table and two books by Darra Goldstein: The Georgian Feast and The Winter Vegetarian)This Week's Recipes
Images from This Episode
Medium Raw
Anthony Bourdain (Photo by Melanie Dunea)
Boudin Sausage at T-Boy's
Stumpmaster Christopher Kimball
Where We Eat
Jane and Michael Stern
T-Boy's Slaughter House
Mamou, LA
T-Boy's Boudin sausage is glistening-moist with a perfect measure of al dente rice, the pork gently seasoned but hugely piggy.
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T-Boy's Slaughter House
2228 Pine Point Road
Ville Platte, LA 70586
(337) 468-3333
More restaurant recommendations
Books
Music
- "Juliet" by DJ Cann, from Scarce 4 Track Promo CD
- "Swing on This" by Alice in Chains, from Jar of Flies
- "Randy Described Eternity" by Built to Spill, from Perfect from Now On
- "Driveway to Driveway" by Superchunk, from Foolish
- "Zydeco Sont Pas Sale" by Clifton Chenier, from Zydeco Dynamite
- "It Again'" by Atmosphere, from Headshots: Se7en
- "Nightlife" by Bonobo, from Days to Come
- "Call Me" by Deee-Lite, from Dewdrops in the Garden
- "The Splendid Table Theme" is written and performed by Billy Barber, "Two for the Road" (used for the Sterns segment) was written by Henry Mancini for the film of the same name. It's also performed by Billy Barber.
