The Secret Language of Food, from Pop-Tarts to Cheez Doodles
Play • 51 min

Linguist Dan Jurafsky investigates the language of food, from the hidden meaning of adjectives on restaurant menus to the psychological attraction of brand names like Cheerios and Pop-Tarts. Plus, we hear how gospel star Mahalia Jackson became famous for her fried chicken franchise; J. Kenji López-Alt gives us tips on how to get young kids to eat adventurously; and we make crispy German Pork Schnitzel.


Get the recipe for German Pork Schnitzel: https://www.177milkstreet.com/recipes/german-pork-schnitzel


This week’s sponsors:

Go to masterclass.com/MILK to get an Annual MasterClass All-Access Pass and give one to a friend for free. 


Go to kingarthurbaking.com/milkstreet to get 10% off King Arthur’s line of products.

 

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The Genius Recipe Tapes
The Genius Recipe Tapes
Food52
Kristen Caramelizes Carrots in... Cream?
On _Play Me a Recipe, _your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters. If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Kristen starts listing them at 1:58) before starting the episode. Caramelized Cream Carrots * Carrots (as many as you want to eat; Kristen uses 2 large) * Heavy cream (enough to coat the bottom of your pan; Kristen used about 1 cup) * Salt (to taste) "The question today was what if we cooked carrots in a touch of cream? They should first steam and then caramelize in the cream as it transfoms into brown butter. We would eliminate a par cooking step and keep all the flavor in the vegetable. It turns out that the idea works like a charm. I put the carrots, cream and salt into a pan. I covered the pan and cooked the carrots on medium high. When I heard sizzling I removed the lid and stirred the carrots in the reduced and almost broken cream. I continued to cook the carrots turning them in the fat and coating them in the caramelizing milk solids. The cream became a flavorful browned butter. The carrots are tender with a light bite. The caramelized milk solids add a richness. The next questions we ask: what can be the carrots and what flavors can we add to our cream?" _Excerpted from Alex Talbot and Aki Kamozawa's __Ideas in Food_. Kristen will be back with a new genius recipe and podcast next week, but hey—let us know how these carrots turned out by emailing genius@food52.com.
10 min
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