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Yan Yana podcast serisinin ikincisinde yemek yapmak üzerine konuşuyoruz. Orijinal kayıtlar 6 ve 14 Temmuz 2014 tarihlerinde gerçekleşmiştir.
Esra Acar, okul zamanı mutfaklarda part-time çalışırken kendini Cape Town’da aşçılık eğitiminde buldu. Part-time iş neredeyse bütün hayatı oldu. O zamandan beri pişiyor, su anda Gram mutfağında pişiriyor.
Ali İhsan Pirgan, evli, kız babası. Tıp okudu, özel sektörde çalıştı. Dostoyevski hayranı, Bursaspor taraftarı.
Suna Kafadar, sunucumuz. İstanbul’da yaşıyor, yazıyor, çeviriyor, basıyor. Aynı zamanda, 5Harfliler sitesi editörlerindendir.
On the second one of Side by Side podcast series we are talking about cooking. Original recordings were made on 6th and 14th of July, 2014.
Esra Acar, started working part-time in kitchens during her studies, later she ended up in a culinary school in Cape Town. A part-time job became her whole life. Currently she is working at Gram.
Ali İhsan Pirgan, married, and a father. Studied medicine, worked in private sector. Fan of Dostoyevski, and Bursaspor.
Suna Kafadar, is our host. She lives, writes, translates and publishes in Istanbul. Also, she is one of the editors of the online publication 5Harfliler.
On cooking together:
Esra: I had so much fun from the beginning. It was really nice to get to know these kinds of people. Creating something, cooking is something like this for me, bringing something forward. In that sense it was really nice. And it was fun. It is a lot of fun to be in the kitchen with Ali İhsan, I am so glad that we have met.
Ali İhsan: I am really happy too, cooking is something that keeps me away from daily stresses, from this, from that but I can’t always do it. Apart from that, what we shared here together was very special for me. Entering the kitchen of a professional chef, cooking together and sharing this with friends around a table was a very special experience. It was fun, it not only fed our stomachs but also our souls. It was incredible. It was great visually and tastewise. We will be leaving with a few extra kilos but oh well…
Esra: For example, how Ali İhsan thinks of something beforehand and adds his touches to food like putting pistachios in meatballs. Without realizing he thinks mint goes great with lamb meat and brings them together, but this is actually seen in classical English food. They cook for long hours and make a mint sauce on the side to go with it. These are great that he brings the two together and cooks that way. Or as he cooks the beans, he adds a little crunchiness, a little color in it. I think when he first entered, it was important that he thought of locality. It tasted great. He also tasted as he cooked. Many chefs usually just cook out of their memory, they don’t taste. Therefore it was great. The harmony was really nice too: hummus with meatballs, a fresh tomato salad right in season, on the side.
Ali İhsan: Today I had some falafel that was amazing. Crunchy on the outside, a nice softness in the inside, there was a yoghurt sauce on the side, that was great, there was grated lemon inside too. On top of it, there was a festivity of colors on it, with the asparagus and beat. Same goes for okra as well. On top of potatoes, red pepper sauce and slightly crunchy okra. I had never eaten an okra like this before, it was really amazing. Everybody was full, on one side there were pumpkin seeds, I was thinking should I be having these, or should I be eating some of these okras on the dish. Then I looked around and saw everybody is munching on the okras.
Disadvantages of being a chef:
Esra: If really close friends of yours do not understand this they stop being a close friend. I do not know how to say this but, my social life gets really limited. Because you are in the kitchen from morning till night time, maybe until 11-12, you can’t go to weddings of some of your friends; you can’t go to their birthday parties. For example this year, a really close friend of mine is getting married, I won’t be able to go to her wedding, but they understand you after a while; after seeing how you work. Socially there are such disadvantages, physically it is tiring, you get varicose on your legs, and you get back pains…
Suggestions for the ones who are interested in cooking:
Ali Ihsan: I am going to talk about a classic here: Jöel Robuchon. I do not remember the name of the book but it was something like Complete Robuchon, a book with a grey cover, talking about the French cuisine from a to z. Whatever recipe I tried from that book worked out. This book became my bedside book. As a tv program – I will not be able to talk about an ongoing program but – Antonio Carlucco’s programs can be recommended. Especially the Northern and Southern Italy series he has in BBC, explains very well. He goes to places he was born and gew up in and with that background and life experiences he talks about his memories, many years ago he goes out and moves to London for example… I can say that. As a magazine, I look at the ones that are in Turkey, they do everything with the worry of meeting a deadline, they do it fast, and some things are repeated over and over again, there is nothing I can say is very original as a reccomendation. Also, Cengiz Sönmezsoy has a great blog and he just had a book published called Cafe Fernando. He mainly talks about deserts but they are not just recipes, he talks about one recipe in four pages. He tells it with a story, how many times he tried, what changes he made every time he tried, what kind mistakes are made and how he fixes them.