“Music can lift us out of depression or move us to tears- it is a remedy, a tonic, orange juice for the ear. But for many of my neurological patients, music is even more- it can provide access, even when no medication can, to movement, to speech, to life. For them, music is not a luxury, but a necessity.”—(Our guest tomorrow) Oliver Sacks (via jesileal)
“Quite honestly, I think the band wants to play. The boys want to play together, and hopefully we can get on the ups here. We’re thinking ahead. I know, obviously, because of the book, and there’s a lot of retro going on and stuff. But as far as I’m concerned, get over it. Get on ahead. We want to make some records, and we want to do some good shows, and we believe that we have it in us to do that.”—Keith Richards, on wanting to tour again with The Rolling Stones, in an interview on Fresh Air with Terry Gross, 10/25/10.
This gal. Boo yah. Which means my coworker and buddy John is going to be Tumblr-ing tomorrow. (He’s new at this. Be gentle.) Make sure he tells you about our guest on Monday. (Hint: His initials are KR and he may or may not bear an eerie resemblance to Captain Jack Sparrow.)
“We’re trying to reach temperatures inside the [protein] around 150 degrees Fahrenheit. … It’s very easy to overcook. … Realizing that helps you appreciate the value of low-temperature cooking. You can get some great flavor on a roast by starting it at a high temperature in the oven to get some nice browning on the outside surface on the roast. But then what you want to do is turn the heat way, way down so you cook the meat through much more gently and have a bigger window of opportunity when the meat is the correct temperature inside, [150 degrees Fahrenheit] which is much lower than the cooking temperature”—Harold McGee, on how to cook your meat, on Fresh Air.
“The best thing you can do for yourself is get a relatively thick piece of fish. In order to get that crisp outside, you need to be cooking at a high temperature. Usually that’s going to be in a frying pan and the frying pan surface will be maybe 300 or 400 degrees. But if you are working at that high a temperature, you’re going to be cooking the fish through pretty quickly and that’s going to toughen the inside. So what you want is a thick enough piece of fish so you can brown the outside without overcooking the inside because there’s a lot of inside to cook through.”—How to Make Sure Your Fish is Crispy, Harold McGee
Harold McGee is coming on Fresh Air tomorrow to discuss, among other things, how to reduce the smell of fish, why foods change flavors when cooked (or when they’re accidentally left in the freezer for several months) and what the best ways are to thicken a sauce.
Seems like a good time to share some favorite winter recipes/food tumblrs. Any favorites?
“Culinary sophistication is no guarantee of immunity from cilantrophobia.”—Cilantro Haters Gotta Hate: Food writer Harold McGee, on the science behind cilantro sometimes tasting soapy, in the New York Times. McGee, an expert on the science of food and cooking, will offer kitchen and cooking advice on tomorrow’s Fresh Air
“Be courteous, kind and forgiving. Be gentle and peaceful each day Be warm and human and grateful And have a good thing to say Be thoughtful and trustful and childlike Be witty and happy and wise Be honest and love all your neighbors Be obsequious, purple and clairvoyant Be pompous, obese and eat cactus Be dull and boring and omnipresent Criticize things you don’t know about Be oblong and have your knees removed Be tasteless, rude and offensive Live in a swamp and be three dimensional Put a live chicken in your underwear Get all excited and go to a yawning festival OK, everybody.”—Comedian Steve Martin, in verse on his first album “Let’s Get Small” replayed on an interview on Fresh Air, January 1, 2009.
“I think everybody feels the way these toys feel — like they’ve given themselves over to this child Andy and given him 100 percent and played with him and given him so much of their lives, and now he’s going away. And they don’t [really] want to go with him to college; what they really want is acknowledgment, and I think that’s a universal thing. I think a lot of people go through life feeling like they work really hard and they’re doing a good job and they just want some sort of emotional acknowledgment.”—Screenwriter Michael Arndt, on the universal themes in Toy Story 3.
“We thought ‘What is it like to be a guy who is a girl’s toy?’ You’re a guy, but you’re only played with by little girls. And further, he’s just an accessory for Barbie. He doesn’t carry equal weight to Barbie. He’s really no more important than a pair of shoes or a purse or a belt to her, and we knew that he would have to have a complex.”—Dream House? Lee Unkrich, Toy Story 3’s director, on coming up with Ken’s motivation.
“It’s very exciting for people at City Hall when Nathan shows up. He’s kind of like the mayor of New York. … The woman who was behind the glass kind of fingers me to come over and I walk over and she goes ‘Is that Nathan Lane?’ and I go ‘Yeah’ and she goes ‘Oh. We’re going to get you a private room.’ So we went over and she says ‘The last celebrity who was here was Tony Randall’ which was like seven years or eight years before and he was getting married himself, I guess. And she said ‘And [Randall] said ‘I do not want special treatment’ so he did not go to the front of the line, I guess. And Nathan goes ‘Well, I want special treatment.’ He did not want to wait there. So we went into this private room and yeah, we got married.”—Mike Birbiglia, telling Terry Gross what it was like to have Nathan Lane as the witness at his wedding, on Fresh Air, October 18, 2010.