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ElectricBoogaloo

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From sea salt to soy sauce to miso: a trip to Japan reveals the many forms salt can take and the profound effects it can have on food.

Original air date: 10/11/18

Edited by ElectricBoogaloo

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This episode combined everything I love: Italy, pasta, fatty pork products, and beautiful scenery.

I also totally appreciate the fact that Samin learned to speak Italian when she was there 12 years ago.

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This is one of the best food porn shows I've ever seen.

Loved the attention to detail on the processes the artisans used, and the focus on "old school" methods in danger of dying out but people should know about them because they produce a superior product (like making pesto in a mortar and pestle). The passion the people have for what they do shines here as well.

Love that this is kind of "highbrow" food exploration, but you are also learning elements of cuisine useful in everyday cooking.

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12 hours ago, DeathQuaker said:

Loved the attention to detail on the processes the artisans used, and the focus on "old school" methods in danger of dying out

This is something I love to see too (not just on food shows either) because it seems like with modern technology, people are always looking for shortcuts. I'm all for efficiency but there are some things that are worth doing the old way, even if it takes longer. I kind of want to do a side by side taste test of pesto made in a food processor vs pesto made in a mortar and pestle!

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I think chefs like salt a lot more than "regular" people do. The amount of salt she was putting on the cucumbers and meat was giving me a coronary.

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It didn't bother me for two reasons. First, it looks like a lot more salt than it really is. If you measure an entire tablespoon (or even a teaspoon) of salt and put it in your hand and then sprinkle it onto a large piece of meat, you will probably have salt left over. But secondly all that salt isn't going to be consumed by one person. It's for the entire dish so the amount of salt each person ends up getting is not a lot. And when you salt a pot of water, most of the salt ends up going down the drain (which is why you need to salt the water so liberally).

I'm not super picky when it comes to salt. I've tried a wide range of them and my assessment is always, "Mmmm, tastes salty?"

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I thought it was interesting that she was comparing Diamond Crystal to Mortons kosher salt at the end there. We realized we were low on our Morton's kosher right before Thanksgiving, and the only kosher salt left at the store was the Diamond. It's definitely different, and seems to require more! 

So if she usually uses less "salty" salt, the amount she applied probably wouldn't taste excessive. 

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On 10/13/2018 at 2:29 AM, ElectricBoogaloo said:

This episode combined everything I love: Italy, pasta, fatty pork products, and beautiful scenery.

I also totally appreciate the fact that Samin learned to speak Italian when she was there 12 years ago.

Yes - there's something about being able to converse with people in their native tongue. I loved seeing the production of things I've never even imagined (like olive harvesting) and I love how passionate Samin is about everything. She's such a great host and ambassador.  And now I'm going to throw out all of my old olive oil. :/

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On 11/27/2018 at 2:54 PM, Iseut said:

I thought it was interesting that she was comparing Diamond Crystal to Mortons kosher salt at the end there. We realized we were low on our Morton's kosher right before Thanksgiving, and the only kosher salt left at the store was the Diamond. It's definitely different, and seems to require more! 

So if she usually uses less "salty" salt, the amount she applied probably wouldn't taste excessive. 

Yes, I didn't know about the differences between the different salts either. 

I'm a light hand with everything I do - salt, makeup... lol . I need to be more confident and apply things with abandon! 

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I never watch Racheal Rae , but Samin and her cookbook were being featured before Christmas so I tried to watch.  That shrewish harpy Would. Not. SHUT UP!  RR introduced Samin then steamrolled over the entire segment.  Poor Samin couldn’t get a word in.  Every time RR asked a question, she answered it herself.  She mentioned the SFAH cookbook, then went off on a tangent about how SHE wrote an amazing review of it.  Then RR had the nerve to tell Samin they were running out of time, so I don’t think she got to finish whatever dish she was cooking. I changed the channel before the end of the segment because I just couldn’t take it anymore.  How does RR keep a show on the air if she behaves that way???

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I wish more people were watching this show - I absolutely love it! It's like a beautiful travelogue combined with a documentary on international food preparations, combined with some practical home-cooking techniques. The cinematography is gorgeous and in the same vein as "Chef's Table". Perhaps the same people are behind this show? I'm too lazy to look.

I've watched Episode 1 on Fat as well as Episode 2 on Salt, and my mouth has been watering during both episodes. Oh man, that ragu with homemade pasta! The foccacia bread! Those short-ribs! Can't wait to watch the episode on acid, as I'm a total citrus freak!

Samin is such a great narrator & host, and is wonderful at relating to people from many different cultures (and speaking at least a bit of their language which is impressive). I'd never heard of her before this show, but she's comes across as so personable on camera - someone I'd love to be friends with. I'll definitely keep an eye out for other projects she does in the future.

I'd love to see her do a series on her own ancestral cuisine from Persia. It's something most of us in the West aren't as familiar with, but is full of interesting seasonings and flavours. And as other shows (Anthony Bourdain, Rick Steeves) have proved, Iran is a fascinating travel destination.

Edited by Cheezwiz
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I have only the final episode to watch. Any chance of a second season for this treat of a series? I, too, would like her to do an episode on Persian cuisine. And one on cheese (France). Maybe one on sweets (Vienna). And pickling (Scandinavia). Samin! Call me!

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2 hours ago, AllAboutMBTV said:

Any chance of a second season for this treat of a series?

I sure hope so! Or at least some more Netflix shows with Samin as host! I just recently saw the cook book upon which this whole show is based. Not exactly a traditional cook-book, but intriguing just the same - instead of photos, it's filled with charming hand-drawn illustrations (the illustrator was featured on the final show episode). I'm putting it on my must-buy list.

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