Mind of A Chef, The
From ramen to rotting bananas, from Copenhagen to Kentucky, from pork buns to golf clubs, this series is a rethinking of a "travel/cooking show" - it feeds the gut and the mind. It dares to make connections between food and nature, science, music, art, sports, history, and pretty much anything else a renowned chef can stir up. It is an experience that unlocks the potential of food, travel and the mind. Narrated by Anthony Bourdain.
Noodle (#101H) Duration: 25:46 STEREO TVPG
In an episode devoted to the sublime pleasures of pork, David Chang visits Montreal with comedian Aziz Ansari for Wilensky's famous fried bologna sandwich. In the kitchen, David makes a "red-eye mayo"; his pastry chef shows viewers how to make a salty sugary late night snack, the corn cookie ham and cheese.
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Southerners (#201H) Duration: 26:46 STEREO TVPG
It all began when Sean Brock went looking for Jimmy red corn. That simple journey turned into a lifetime of searching, archiving and reviving lost crops of the South. His partners in crime are legendary owner and operator of Anson Mills, Glen Roberts, and University of South Carolina professor David Shields - a trifecta of seed nerds hell-bent on preserving Southern food heritage. In this episode, Sean travels to Anson Mills to hand-quern Jimmy red corn, discover fire threshing and cook hominy. David Shields visits Sean's R&D lab to experiment with seeds and to tell the story of the Bradford watermelon, a near-extinct fruit with a delicious and deadly history. Sean travels to Blackberry Farm in Tennessee to talk to Master Gardener John Coyenkdall about heirloom seeds. Finally, food scientist Harold McGee talks about the magic of combining corn and lye.
Simple (#107H) Duration: 25:46 STEREO TVPG
In this episode, the freshness of the ingredient and the admonition to "leave the flavor alone" take precedence over complex cooking techniques. David Chang visits a sushi master in Tokyo and a yakitori chef who has been grilling chicken for 30 years. In the kitchen, David makes a simple chicken noodle soup.
Louisiana (#204H) Duration: 26:46 STEREO TVPG
This episode focuses on the heavy influence of Louisiana cuisine on Sean. Historian and food writer John T Edge of the Southern Food Alliance takes Sean to his "favorite place on Earth," Middendorf's Restaurant, where cooks shave thin slices of catfish into the fryer to create a catfish chip. In the kitchen, Sean makes jambalaya and his version of the catfish chip. Chef Donald Link of Louisiana takes Sean frogging, then cooks up a frog dish.
Farmer (#214H) Duration: 26:46 STEREO TVPG
April travels four hours outside London to Cornwall to visit and cook with farmer and chef Tom Adams on his farm. Tom raises the cute, furry and delicious mangalitsa pigs. April and Tom butcher and cook the entire pig piece by piece - loin, shoulder, belly and head.
Preserve (#205H) Duration: 26:46 STEREO TVPG
Sean often describes how his family ate growing up this way: "If we were eating, we were eating food from the garden or the basement - it's a way of life." In this episode, Sean shows us what it means to be eating from the basement by exploring the preservation techniques that are critical components of southern culture: drying, salt curing, canning, fermentation, and jamming.