I think if you start falling into anything that you like that has a world that opens up for you, from "Harry Potter", "Song of Ice and Fire", or "Star Trek"-- anything that you start-- if the history and the lore starts pulling you in, that's what really grabbed me.
Coffee definitely gets you through the day. Pottery, whatever, anyways. So I was like, why don't we take those barrels and age green coffee in it?
The other one is pottery. Pottery is interesting because it's practiced by women, mostly women in Africa. I've not heard of societies where men are to be found making pots.
Yes. yes. Potty training. Potty training. Do I have anyone else potty training going on for them? I'll raise my hand.
They're a way we've invented to push beyond the limitations of our human body and use technology to enhance it with those millstones there. Pottery and being able to cook food and ferment food is an extension of our stomachs. We've basically invented external digestive systems.
She's turned her back on her parents, refused to take their calls from beyond the grave, she's shut herself up in her pottery with only the barest vestige of a social life, remade herself as someone who is both a defender of humanity and a misanthrope. All the while, she's insisted-- mostly to herself, because, as she now sees with glittering clarity, no one else gave a shit--
I think that the only reason that people become interested in a story in the first place is because it's a great story, whether it's Star Wars, whether it's Avatar, whether it's Harry Potter. The question, the trick really becomes how do you balance that and how do you leave out things that you were saying, Ted. How do you leave openings for the audience to come in? I had this conversation with Damon Lindelof and Carlton Cuse when I was interviewing them for the book. They were the show runners,
consequences you can throw the bouquet out when you're tired of it now this squat potted plant remains rooted in its reproductive possibilitiesit will only die because you kill it you'll only die because you choose to throw it down
with your audience, and they're sending you letters and giving you feedback-- which episodes elicited the strongest responses? "Harry Potter." "Harry Potter." By far-- "Harry Potter." Yeah. Can you tell us a little bit about that?
Thanks. "Harry Potter," too. And there's another science-- "Battlestar Galactica," a great TV show.
There's no lotion, potion, magic pixie dust. Harry Potter's not going to run on stage with a magic wand and zap you into hypnosis. See, sometimes ladies and gentlemen people are expecting to feel a sense of hypnosis.
And we found, through our great agent Angela Miller, a home at Clarkson Potter. Clarkson Potter is a place that has done a lot of big name celebrity chefs and some smaller titles as well. But it was fortunate that our book proposal landed on the desk of Francis Lam, who Is out editor.
Which is why somebody like me is so concerned with baby bouncers that have slots for an iPad, with potty trainers that have slots for an iPad. These things were either moments where a caretaker and a child should have been allowed to engage in the beginnings of eye
And we'll see what happens. Harry Potter is the bestselling book in modern history.
I'd like to welcome the cast and creative crew from "Big Hero 6." So we have Chris Williams and Don Hall, directors. Ryan Potter, Hiro. Jamie Chung, Go Go Tomago. Genesis Rodriguez, Honey Lemon.
"Harry Potter"? Would "Star Wars" be "Star Wars"?
Harry Potter. Yes. Speculative fiction takes place in a made up world.
"Harry Potter", thank you so much.
Jeff Potter: AT&T burn.
Jeff Potter: Thank you.
Jeff Potter: Your recipe. Delicious.
Jeff Potter: This only fits 90% of the population plus or minus delta. So, I'm curious to see
Jeff Potter: It's like next time someone shows up with a plate of brownies, that's where it's coming from. Healthy. This is somebody who'll do it for steamed veggies, brown rice,
Jeff Potter: A good guess, but not the right guess.
Jeff Potter: Yes. Who said Maillard? An extra gingerbread cookie to the man in green.
Jeff Potter: Browned. MALE AUDIENCE MEMBER #5: It like burns and the inside stays cold.
Jeff Potter: Do what?
Jeff Potter: Yes. You get textural breakdowns when a number of the proteins denature. And
Jeff Potter: Yeah. I asked this like, two years ago and people would be like, "What?" Yeah. This is called sous vide cooking. It's a really simple concept. It basically says
Jeff Potter: So, it really comes down to the sous vide stuff that it's really about
Jeff Potter: It sounds like you're barbecue is too hot. So, try cooking it at a lower temperature. That would be my guess. So, kind of in summary. I mean, if there's a high-level
Jeff Potter: I don't think that that's been done. And I don't know how you'd do that.
Jeff Potter: Yes. MALE AUDIENCE MEMBER #7: How far below freezing does it have to go before it's actually zero?
Jeff Potter: Pretty gosh darn cold. For things that deal with food safety, that dotted line really isn't so much of a concern, but spoiled bacteria, it is. This is why if you
Jeff Potter: 'Cause they're, really it's something multiplying at that temperature range. I don't know below freezing at what point it actually ceases to get, I think there
Jeff Potter: Yes. That's a really good question which is this sous vide stuff where you drop it in. And basically, you're dropping it in from fridge temperature and it has to traverse
Jeff Potter: Yes. If you have control over the--. I mean, it also depends on what the problem or the source of the contamination is at that point. I mean, yeah. If you're
Jeff Potter: Yeah. If you sear the outside, then you have a completely sterilized grinder, it's called beef tartar. And they serve that at restaurants.
Jeff Potter: This is a good idea and I'm sure it would help in theory.
Jeff Potter: Yeah. You're more likely to get food-borne illness from your veggies that you are from your meats at this point. It's the number one metric. We don't cook lettuce.
Jeff Potter: Umm. Well, it's not just contamination. Things like bacteria, and you need a bunch of different variables to be able to survive. For bacteria, they need something to munch on,
Jeff Potter: People are very afraid about getting sick from meat that is not properly cooked. They should be more worried about getting sick from veggies that have not been
Jeff Potter: Google it.
Jeff Potter: I've slow-cooked--. You actually use a slow-cooker. So like, a turkey leg.
Jeff Potter: So it seems that chemical similarity of compounds is predictive of how well the flavors will go together. And there's a great website called Food Pairings, where this guy
Jeff Potter: I'm trying to--. It's Food Pairings. If you Google food pairings, you'll find it. Here we go, it should be that. Page 143. So, you'll see the top of that are two
Jeff Potter: No. There are plenty of combinations. But using this, you would probably come up with a really good list of three pair-wise combinations that don't work together. I remember--.
Jeff Potter: FEMALE AUDIENCE MEMBER #12: So, A and B are good. B and C are good. C and A are good.
Jeff Potter: So, the guy that did these, Bernard Lahousse, I remember him saying to me at one point that I think you can bridge like--. You can't like jump four or five jump
Jeff Potter: Safe defrosting basically amounts to defrosting in this temperature range. There's a line if you've got frozen ground turkey. They say put it in your fridge overnight,