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FEMALE ANNOUNCER:! Check outn
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- Ahh! -! Sometimes too creat
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>> Good morning. I'm JamesSteinbach. I'm a
volunteer hereat PBS
Wisconsin And thismorning we
have the really the privilege, I think, of
talkingwith you about some of thereally
terrific shows that help you make things
get things done.And we're going to start
right away with Nancy
Zieman, one ofour favorite
people here at PBS Wisconsin. We
worked with herfor a long time. You
love her,too. That's why you're watchingthe
show. And we're taking thischance. This
opportunity to talkto you about about
Nancy andabout the wonderful programs onPBS
Wisconsin that really, Ihope
inspire you the way thatthat
that the people doing themwant to make
them inspirational.One of the things about Nancy
and we'll be talking about thisagain, is
that she is so gracious and
she's so generouswith what she knows and
can do,and she wants to share
all thethings that she can that are
going to help you do better withwhatever
piece of this work you're doing, whether it's
sewing or quilts, whatever it isshe wants
to be there helping you do that. So
call now one(800) 236-3636.
morning. I'm LindaBerman, a volunteer here at
PBSWisconsin, and I'm absolutelythrilled to be
here to share all the wonderful ways we
can say thank you,
wear, for your pledge of
support. First, to let youknow that the
amazing GreatWisconsin Quilt Show will be
coming up September 5th to theseventh, and
you have theopportunity to
get two one day passes.
It's just $5 a month. Ifyou pledge
at that level, it's amazing. I've been going
sincethey almost started and it'sincredible. And
again, it wasstarted by Nancy
Zieman. At $10a month, you have the
opportunity to get not only theincredible
two one day passes, but you also get
some of these great quilt, I should
say,quilts that were made by
Nancyas cards. This is a way
to keepit going. You have these great
greeting cards that she had
designed as quilts. At $15 amonth,
you have the op of the melodrama, "Fearless Quil
ting Finishes."
I know you've been waiting with b
ated breath
to find out how this series will
end.
Will the quilting sandwich ever f
ind true happiness
with her arranged marriage to t
he square corner binding?
Or, will she run away with a d
ashing curved edge?
Undoubtedly, binding a quilt la
cks drama.
But without the finished edge,
your quilt just isn't finished.
So without further anticipation
I'd like to present "Fearless
Quilting Finishes."
Binding the edges, next onSe
wing with Nancy.
Sewing with Nancy
TV's longest-airing sewing and
quilting program
with Nancy Zieman is made possib
le by:
Baby Lock, a complete line of s
ewing, quilting
and embroidery machines and se
rgers.
Baby Lock, for the love of sewi
ng.
Madeira, specializing in embro
idery, quilting
and special-effect threads
because creativity is never black
and white.
Koala Studios
fine sewing furniture custom-bui
lt in America.
Clover, making a difference in
sewing, quilting, crafting
and needle arts for over 90 ye
ars.
Pellon, dedicated to providing
sewing innovations
in interfacings, battings, fusi
bles, home dec., and more.
Amazing Designs and Klassé nee
dles.
Whether you're going to choose
fabric
that matches your border for your b
inding
or you're going to use somethin
g contrasting
there are two standard widths:
2-1/2" or 2-1/4".
Usually, the 2-1/2" width is chos
en
if the final stitching is going
to be sewn by machine,
stitching in the ditch, so they
have a little extra fabric
to catch on the underside.
The 2-1/4" width is chosen
if you're going to do the last
stitching by hand.
So make the choice yours, whatev
er width you'd like.
I like to work with bias strip
s because
sometimes it has a little bit mo
re give and play to it.
Especially if you have curved seam
s
you need bias for sure at that p
oint.
The fabric can be cut easily.
Rather than just always cutting
on the 45-degree angle
you can make your fabric more acc
ommodating
by doing some creative folding.
Really, any size will work for
the bias strips.
You fold it in half to get a 45-
degree angle.
Then you create an arrowhead.
You fold it again, and I pre-pr
essed this.
So, you would have to do that
at this point.
Then, fold the angle on top of it
self.
And match up those folds.
Along this edge, you have a whol
e stack of folded fabric.
We're going to cut that off.
We're going to make that a cri
sp edge,
or a clean cut edge.
I want to point out that there
are rulers
that are made that are 2-1/2" o
r 2-1/4" wide
or you can just use your traditio
nal 6" x 24" ruler.
The choice is yours.
My first cut is going to be
just to cut off that multitude
of folds.
And then cut your 45 degrees.
Angle it and cut.
Just keep cutting and cutting,
and you soon will have
all of your strips for your pro
ject cut.
You get the idea.
And I'm, obviously, cutting the
2-1/2" width.
Then, after cutting this
you're going to need to sew th
ese strips together.
I'm going to show you this in c
ontrasting fabric
so that you can see how this w
orks.
Here we have some red strips th
at are contrasting
that we'll be putting these to
gether.
You see the 45-degree angled e
nds.
With right sides together
you would meet these together a
nd overlap.
Overlap them, it doesn't have to
be an exact amount
but overlap the ends so you ha
ve the little bunny ears.
You're going to stitch from the
intersection
where they overlap down to the
other intersection.
Let me get these cut edges lined
up
from point to point
that gives you definitely a line t
o stitch.
This next piece has been stitc
hed.
For the first step of this quilti
ng project
we like to turn under
the starting edge, a generous 1/4
".
Press it, and then get some pap
erbacked fusible web
and fuse it to that area.
I cut it a little bit too long.
I can just tear this off.
The next step is to fold it in ha
lf
and press with wrong sides toge
ther
and meeting long edges to get y
our binding.
You'll be doing the pressing.
I'll show you how to start this
at the machine.
The stitching and the foldin
g of the binding
requires just a few steps.
I've aligned the raw edge of th
e binding
to the raw edge of the project
.
Notice I have a pin about three
to four inches
from the starting point.
We're going to start to sew not
at the very edge,
but at this pin mark.
There are other pins.
There are pins at each corner.
I've marked a 1/4" seam allowa
nce
or a 1/4" mark at the corner,
at each of the corners.
There's that little dot.
It's hard to see, so I always pu
t a pin
at the corner so I can stop.
That's going to be my stopping po
int
and also the starting point.
It's a good pin mark at each co
rner.
Not a lot of pinning of the bin
ding.
You can kind of use your "fing
er pins"
to do some of the pinning.
I'll start to stitch with a 1/4
" seam allowance.
I have a foot on my machine th
at has a 1/4" width.
I have a quilting needle
and I have quilting thread, al
l-purpose cotton thread.
My stopping point
is going to be this pin that I
'm readjusting.
Let me get it perpendicular to
the edge.
That's the important thing.
As I get closer, you'll get an id
ea
of what's happening, a 1/4" sea
m.
Just straight stitch away.
As I get to that 1/4"
sink the needle in the fabric.
You may want to backstitch just
to secure it.
Cut the threads.
You're stopping 1/4" away from
the edge.
Raise the presser foot, remove
the pin.
Then fold the fabric at a 45-de
gree angle.
It's really easy to figure out
where that ends.
You'll fold it, so it aligns at
that cut edge, 45 degrees.
Notice where I'm placing my finge
rs of my left hand
next to the edge of the fabric.
I'm going to fold this back
so that the fold of the binding
aligns with the cut edge of the q
uilt at the corner.
There's a little tuck undernea
th here
that's at a 45-degree angle
because we're mitering the corn
er.
Slip the fabric underneath the
presser foot.
Lower the foot and you can start
sewing at the fold.
You don't have to start sewing a
t that 1/4".
And stitch.
Let me just get this aligned a li
ttle better.
There we go, and as we start t
o sew
we just sew, again, to that ot
her end.
Now, the reason that I did this
stitching
is to show you what's going to
happen.
You stitched-in a miter.
You can see what I just stitch
ed.
As I fold this later on to the
wrong side
after you would do all four corne
rs
notice how a 45-degree angle is f
orming.
You would fold under the fabric
, pin
and then you see what you get.
You get a 45-degree corner, ju
st like a picture miter.
You pin it to the wrong side.
We're going to sew that down a l
ittle bit later.
That's why you do that folding.
At each corner, you're going to
do that same step
the same processes.
As I go to the ironing board
I'm going to show you what you
do
when you meet the two ends toget
her.
We had that little fusible tap
e,
the paperbacked fusible web.
Here we have the starting point
and the ending point.
Here's the starting point,
and here's the ending point.
You're going to tuck the ending p
oint in the middle.
I have way too much length.
But you're going to wrap it toget
her.
Now, I'll remove the paperbacke
d fusible web
and tuck the two together.
You have to do a little finger m
anipulation there and then just fuse
.
That's kind of holding it in pl
ace for you.
You trim off the excess length
that you have here.
Let me show you on another fabri
c
how this is accomplished
because it's really a great wa
y
of finishing those edges togeth
er.
On this sample then, I have pre
ssed those together.
Now, I would just continue to s
titch that seam.
They're already tucked inside o
f each other.
Then, the seam has been stitched
and you wrap it to the under e
dge.
On another sample, I've shown h
ow this binding
is wrapped to the underside and
pinned.
At a corner in particular you c
an see
the fabric coming around the edge.
That miter is as well as it is
on the front.
Stitching in the ditch. Stitch
in that well, the seam, that crazy ter
m we have.
Just straight stitching.
I'll take out the pins.
As I'm stitching, hopefully just s
titching
in that little groove.
You might want to go a little s
lowly
as you're getting to the corner.
Slowly pull out that pin.
Stop with the needle in the cor
ner
and make a corner.
As you see, I'm just going to
sew
a little bit of it to show you
that I kind of stitched in the
ditch
stitched in that well of the seam
and then caught the fabric on the
underside
to make a square corner.
What if your quilt project isn'
t square?
You may have a hexagon or octag
on.
Well, take a deep breath and rela
x.
Remember, this is "Fearless Quil
ting Finishes."
What I like to do when teaching
is kind of build upon the techniq
ues.
First, starting with a 90-degre
e corner,
then going to a hexagon and oc
tagon,
because you're going to build,
learn from what you learned in the p
ast.
This table runner, where you'll
often find an unusual angle
can have the same neat corners
of the binding
by using a pin to do the markin
g.
I used a pin earlier to mark at
the corners.
But this time, the pin would real
ly dictate
where we're stopping and where we
're doing the folding.
You can see my non-90-degree co
rner.
It doesn't matter what it's called
.
You're going to treat them all
in the same way.
Place that pin; you're going to
just kind of place a pin
right in the middle, just ancho
r it down.
Here's another corner, so place
a pin, eyeball it.
Just pin it right through.
And that's the important markin
gs.
I've already started by miterin
g the corner
at the 45-degree angle.
This is what I just showed you
earlier.
You get that nice mitered look
by doing that folding technique
folding it to the back.
But now I'll show you how to con
tinue for this shape.
Again, 1/4" seam allowances.
They're pretty standard for qu
ilting projects.
I'm going to continue sewing thi
s seam
until I get to the pin.
Notice the pin is at an angle.
It's not perpendicular to the e
dge.
It's angling downward.
I'm going to use a stiletto to k
ind of help.
I have the stiletto at the pin a
rea.
As I get to my stiletto mark, si
nk the needle.
Just tack a stitch down and cu
t the threads.
Now here is, again, where the
pin stays in place.
I fold back the binding, getting
it out of the way.
I'm making certain that the bind
ing edge and that pin align.
Finger press.
Then fold the binding back on
itself
forming at that corner.
I'm going to remove the pin.
You can see at this point; you ha
ve an angle that resembles--
It's just mimicking what the oute
r edge is shaped like.
Then you place your foot
at the angle and just keep stitch
ing.
As I get to this corner again,
I'm just going to put my stilett
o
kind of marking where that pin i
s
because you can't really see it,
you can only feel it.
Backstitch, cut the threads,
and do that aligning technique ag
ain.
Align it so that the pin and the
fold...
are on top of each other
or the fold is on top of the p
in
and do a little tuck.
You need that tuck in the fabri
c
so that it can go around the co
rner.
I think you kind of get the id
ea.
You have to almost just practice
it.
But when you look at it at this
point
notice the unusual shape.
But as I wrap this to the under
side...
and I'll pin it for you.
I'll wrap this side.
You can see I get that same mi
ter.
You might have to work at it; ther
e we go.
That same miter look,
only it's at a hexagon or octagon
shape.
If I did it right, we'll see.
We'll both be surprised at the s
ame time.
Yes, I kind of have that same tuc
k on the underside.
You might have to put a pin in t
hat spot.
Now, stitch in the ditch.
You can stitch in that groove of th
e seam with a straight stitch.
Or, as you may have noticed on
this sample,
as well as on the finished table
runner,
we've used a decorative stitch
for the quilting and the stitching
of the binding.
You'd have to change your feet.
Put on an open-toe foot
a decorative stitch foot.
Here's a close up of attaching the
binding
the final stitching, using that
decorative stitch
to carry through the same look.
Honestly, the decorative stitches
are easier to stitch
because it covers more ground
and you'll be assured
of catching the binding from t
he wrong side.
So, whether it's a corner, a squa
re corner,
an octagon, or a hexagon, the pi
n will help you fold
when working with a square bind
ing
and adding the binding in place
.
Corners, angles, and now curves.
Binding knows no limitations.
As you expand your quilting te
chnique repertoire
you'll be able to draw upon ea
rlier techniques.
Curved edges are not to be fear
ed;
simply mastered.
We're going to master these cu
rved edges
with the use of purchased bias
tape
not the made tape,
but the purchased tape that com
es on a card.
It's pressed edges to the middle an
d then pressed in half
often called double fold bias t
ape.
When working with curves, this m
ay be
your perfect opportunity to tr
y this type of bias tape out.
We have to do some pre-pressin
g.
Notice how I've cupped the bias t
ape, the edges
around the edges of the fabric.
It's easy to do when it's stra
ight.
Practice by pinning just the t
op layer
to the top layer of your fabric
not through, just to the top la
yer.
Then, as you get to the curves
shape the bias tape as you go ar
ound.
Shape it so that it conforms t
o the curve.
You'll be able to do this, kind
of inch by inch
and then pin just the top layer
s.
We're pinning only through thos
e layers
because as I flip this back
then I can see just one layer of
fabric
just that single layer
so I can stitch in the groove,
stitch in the well of the seam.
Now truth be told,
most of the time when you buy a
package of bias tape
it tells you to cut the edges
and to do one row of stitching.
I have never in my career
been able to put on bias tape
with one row of stitching.
I have to do it with two, and I'
ll show you how we do it.
I now have re-pined all of my
areas
and I'm going to stitch in the w
ell of the seam,
stitching in the ditch of that
fold.
Now, as I get in here, I want t
o point out
perhaps you can see the seam
I'm going to stitch right down
.
But I stitch, usually, a hair t
o the right
so I'm not exactly at that fold
.
The reason? When I am wrapping
the bias tape around the edges
it will conform a little bit b
etter
if I'm not exactly in that curv
ed area.
You can see it's stitching aro
und.
This is where it takes a littl
e time.
I'm also going to shorten my stitc
h length.
As I'm getting to the curve, I'
m just going to bump it down
one or two notches, so I'm stitc
hing
at "2.0" or "1.0" for the stitch
length.
Then, as I'm coming around the
curve
use a stiletto or a seam ripper to
help...
Oh, I'm getting my wrist in the
re; excuse me.
...to help shape this.
I have just a little bit too much
fabric
so let me mold that around.
Take it easy. Like driving in
the mountains,
you drive... slower.
That's kind of how you stitch,
with a shorter stitch length
as you're going around curves.
Now we'll see how I've done.
Sometimes I don't do my best s
ewing during television,
so we'll see what happens.
As this has come around the co
rner
it really does mold quite well.
And because I had pre-shaped tha
t corner
it does give a fairly good look
.
The sample that we sewed in our
sewing studios is right here.
On the wrong side
you wrap the bias tape around
so that it just meets the stit
ching line.
That will allow you to do stit
ching
from the wrong side to attach
it down.
You could use that decorative s
titch technique I showed you earlier
.
That would certainly make it ea
sy.
But I'm just going to butt the e
dges together.
The edge of the bias tape to the
stitching line
and just stitch around this edge
.
Use that stiletto or seam ripper
.
Whoop, cover that edge.
You'll do a better job than I a
m.
As I'm stitching, I'll hold it u
p to show you.
The proof will be in the pudding,
as we say.
And we'll see how that looks.
Oh, it looks quite well.
The stitching is just around i
nside the edge
and it curves, because we did tha
t pre-shaping.
In my job, I have the honor of
meeting amazing people.
Today's Nancy's Corner guest is n
o exception.
But she may have the added distin
ction
of being extra special.
My guest has entered and won nu
merous prizes
at prestigious quilting shows.
She stitches with accuracy and p
atience.
Did I mention she's ten years
old?
Please welcome Maria Judy, who
joins us via Skype
and is missing a half a day of
school to be with us.
Hello, Maria, how are you doing
today?
- Fine, thank you. How are you?
- I'm very well.
You know, when I read your story
about how you started a quilt
when you were a young girl
and now how you progressed, I'm
so impressed.
Tell our viewers about your fir
st quilting project.
- My first quilting project, I
made fat quarters
but I cut them into smaller squ
ares
and then I sewed those together
.
- That's a large square of fabric.
You liked that, right? - Yeah.
- And then, tell us about your s
econd project.
- My second project
I went into a type of log cabi
n. - Mm-hmm.
- And I entered--
I went into a quilting store
to ask for someone could quilt my
quilt top. - Yes.
- And then that's when I met Mr
s. Geissler.
She quilted my quilt top.
- Mrs. Geissler has been your
mentor
and friend in helping you learn
to quilt, right?
- Yes.
- What a great friend to have.
Your mom has helped you along
the way.
There's a quilt behind you that
you made.
It's called "Sherbet Stars."
Wow, how many half-square tria
ngles?
Do you know how many are in the
re?
- Four hundred something.
- Four hundred, something!
Yeah, that's a lot of squares!
What's your favorite part about
quilting, Maria?
- I love thinking of the idea
of getting a pattern
and if I can change it around
and seeing what I can do with i
t,
instead of making an exact copy.
- Sure, and you won a prize with
some of your quilts.
Tell our viewers about those.
- On my log cabin type of one,
I won First Place in the Firehou
se Show.
And then, with "Sherbet Stars"
I went to Kansas, to a national qu
ilt show,
and I won Second Place there.
And I also got a Piecer's Award.
- I can see why.
You're just an amazing little g
irl.
Your name in Chinese, tell us wh
at that means.
- It means "Hope."
My Chinese name is... [speaks Ch
inese].
- It's a beautiful name.
I have a Korean son and his name
is Jung-Hwa
and I don't know what it means,
so I'm going to have to resear
ch that.
We share another little thing in
common.
Obviously, part of my face does
n't work.
You have a little problem, too.
And you make everything work we
ll.
Tell our viewers about that.
- I have my left arm.
When I was born in China
my arm was all twisted up during t
he birth process.
- Sure. It's a little hard for
you to use it,
but yet you make beautiful things
, don't you?
- Yes, I do.
- The quilt behind you, I happen
to know is queen size, right?
- Yes.
- You did the binding by hand.
Stitched it by hand.
- Yes, I did.
- Tell the story about your mo
m wanting to help you
because she did some help, right
?
- Right, she did.
So one day, she found out that s
he could help me
with the binding.
And then she did a few feet that
day.
And she-- Well, I came home and
we both worked at it.
And I had to tear it out and re-d
o it myself
because she was horrible! [both
laugh]
- I think you'd have to tear ou
t my binding stitching, too, Maria.
Don't worry, don't worry Thelma
, her mom,
it would be the same way.
You stitched like 12 inches a
day, didn't you?
- Yes, I did, for 32 days.
- Thirty-two days, 12 inches a
day, to complete the binding.
You've put me to shame, Maria. I'
m so impressed.
This has been fun talking to you
.
What's your next quilt project
going to be?
- I'm going to do a quilt top
with fabric like interweaving tog
ether.
And so that's what I'm planning t
o do next.
- It sounds wonderful. Thank yo
u for being with us.
Thank you for taking time off of
fifth grade.
- Thank you.
- This is fun to have you here.
We're going to interview you ag
ain to see your next project.
Thanks, Maria.
- Thank you.
- Well, I hope you've enjoyed
this interview with Maria.
You can go to nancyzieman.com.
Click under Nancy's Corner to
find out more information.
And of course, watch 52 of our
Sewing with Nancy programs online.
Thanks for joining us during th
is
three-part series on "Fearless
Quilting Finishes."
Bye for now.
Nancy has written a fully illust
One. I'm James
Steinbach. I'm a volunteer hereat PBS Wisconsin.
And thank youfor joining
us for thiswonderful show from Nancy
that,you know, when you talk aboutthe
best of sewing with Nancy,that's a lot
of best. I mean , wegot so much
best that it's on every week. As you
know. And,you know, Nancy did a remarkable
series of programs and live
instruction, I mean, and runningthis fantastic company,
whichwe'll talk about in a little
bit. But Nancy was just aremarkable friend
to PBSWisconsin, and it's
wonderfulfor us here to be able
to spendtime with her again in this
, inthis way, you know, because whensomebody
is gone, I don't
wantto say that it's great to have
the tapes, but it is because itmeans
that we can, in a way,really relive
this and justremember how
much we care about Nancy and how grateful
we arefor the programs
that she's donethat we
can bring to you. Socall us
at 1-800-236-3636 andmake your
pledge of support for Nancy
.>> Good morning. I'm Linda
Berman, a volunteer here at PBSWisconsin
And having worked with Nancy on
almost all of her pledge drives, I know
what a marvelous person
she is. Andyour support always meant so
much to her. And it means so
much to us. We are able to bring
you these the best of
Sewingwith Nancy because of
yoursupport and our way. To saythank
you is to offer you
somevery special opportunities. Oneof them is
to get two one
daypasses to the Great WisconsinQuilt Show
, which will be inMadison September 5th
throughthe seventh at the Alliance
Center. That's $5 a month
at $10a month, not
only do you get t
hetwo one day passes, you also get
these great cards. The cardsthat were actually made fro
mdesigns that Nancy
had made isquilts at
$15 a month. Not onlydo you get
the wonderful two oneday passes,
you get these fourdifferent types
of cards. Youalso get
the PBS supported by viewers like you
t ote bag. Thistote
bag is perfect for carryingyour
craft items, your water bottle, your pickleball
paddles,whatever. These are great
opportunities. It's our way tosay thank you
to you. So give us
a call one (800) 236-3636
togive us your support. Right
now.>> Good morning. I'm MichaelBridgeman
I'm a volunteer here as well here at
PBS Wisconsin.And glad to be with
you on thisSaturday morning
, especiallyduring the Nancy Ziemanprograms, PBS
Wisconsin has been on the air for
70 years, and for half of that time,
35 years.Nancy Zieman did her
programwith us, and it was distributedacross
the nation , extremelypopular and a
real treasure. Notonly for us here at
PBSWisconsin, but for viewers
across the country who still getto enjoy
the programs with NancyZieman. And
we hope that you will continue
to watch andcontinue to support all of
whatwe've been doing for all these
decades at PBS Wisconsin. And in
some ways, the easiest way to do
that is with a sustaining giftto
PBS Wisconsin. That means that your gift is
made monthly .You determine how much
you'dlike to give each month, set up
an arrangement with PBS Wisconsin for the transfer
ofthose funds, and it sort of take
cares of sort of takes care ofitself
until you decide you wanta
change, you might want t
oincrease it, decrease it,whatever. As your
life situationchanges, the
important thing issupport. Think
about becoming asustainer. Our volunteers canhelp
you when you call them at
(800) 236-3636. have a
special guestjoining us now. This is a
terrific fan. So good to see.This is
Deanna Springer who isthe vice president
I'll get thisright. Marketing with Nancy
Zieman Productions and also thehost of the
web series Stitch Sisters and Deanna. You
know, Ihaven't seen you now
in a fewyears because I'm retired and
you've got a whole life goingon. But
it's so great to see you.Welcome.
It's so great to see
you too.Thank you James, thanks forhaving
me today from the Northwoods of Wisconsin and
thisbeautiful summer where I'mgearing
up for the GreatWisconsin Quilt Show
September5th through seven at theExhibition Hall
at the AlliantEnergy
Center. And I'msurrounded by Nancy's
landscapequilts. I'm working on thespecial
exhibit for our 20th anniversary of the Great
Wisconsin Quilt Show. Well, Chuck, when you purchase
your goahead. James, I was just
going tosay, tell us more about the
quilt show you know, but you goon.
You're the star.>> We're all stars here
atPublic television for supportingand volunteering. We
appreciateyou volunteering , James. TheGreat Wisconsin
Quilt Showhappens each year, the weekend
after Labor Day at theexhibition
hall at the Alliant Energy Center. And with
yourticket p
urchase, you can enter the show. You can
walk into theGrand Vendor
Mall and see the central quilt
exhibit. With over300 competition quilts insidethe
exhibit this fall, there's ten categories. It's a
juriedand judged quilt show, so
quilters will come from all overthe country
and Wisconsin andthe Midwest to see all
of the lovely quilts in the
CentralQuilt exhibit. And then
surrounding the quilt exhibit is
an 8500 square foot vendor mall.So
everything you need to sew aquilt from
a sewing machine to fabric to sewing notions
andquilting tools you can find
invast vendor mall that's includedwith
your ticket, as well as the
presentation stage, so you canhead
over and take a break fromthe vendor
mall. At thepresentation stage and see free
education. wonderful
, youknow, and 20 years, you know,we're
going to talk more aboutthose
20 years in a bit
. But Igot to pass it off to
Linda nowbecause she's going to talkabout
the wonderful thank you gifts that we have
. And Linda isgoing to do that right
now .>> Yes. And
the wonderful thankyou gifts include two one
daypasses to the Great WisconsinQuilt Show,
which will be at theAlliance
Center, September 5thto the seventh. And that's
at $5a month or one time. It's
$60.If you want to do
$10 a month,you get not only the
two one daypasses, but these beautiful
they're actually eight cards, four different designs
fromNancy, her quilt, and
I mean,this is out on a limb
peakcolor. Moonlit birches as wellas front
porch. And these are actually
Nancy's designs thatwe're using
as beautifulgreeting cards for you. Andthat's
$10 a month or $120 at$15 a
month, 1 or 1 time,
$180.Not only do you
get thewonderful two one day passes
tothe Great American Quilt Show,Great Wisconsin
Quilt Show excuse me,
you get the cards, but you also
get this PBS tote bag supporting by viewers
likeyou. You are the viewers
. Youare our support. You're the oneswho
keep us enjoying qualityprograms. It's
because of your financial support that we're
doing this now, just to let
youknow, we're going to be able to
preview what's going to behappening with the Great
Wisconsin Quilt Show in just
afew seconds, and
just stickaround so that you can see
thisand hear more from Deanna. So
momentarily, we will be watchingthe Great
. Yeah, I get the cue.Yes, the
Great Wisconsin QuiltShow and
that will be coming up.But just again, you have
theopportunity to get these
passeswhen you call and pledge yoursupport,
whether it's a $5 or$10,
$15 a month level, you willget all
of this neat vendorsshowcasing
the latest in fabricsand quilting
tools, and hearfrom expert
presenters andeducators from upcycling old
clothes to making a work of artto
share or appreciating expertcraftsmanship, there's som
ething for everyone.
fifth throughseventh at the Alliant EnergyCenter.
Visit quilt Show.com for
full event details .>> Hello Michael Bridgeman
here again inviting you to
support PBS Wisconsin as our
Linda andJames this morning,
all for agood cause. The good cause
beingall the great how to programs,craft
shows, cooking shows, etc. that you enjoy on
PBS Wisconsin And Linda was talking
about someof the thank you gifts that
areyours, depending on the level ofmembership,
but every member of
PBS Wisconsin gets certain benefits
, including "Airwaves"magazine, wh ich
is a programguide that comes
to you everymonth of the year. And
it's agreat way to plan your viewing
on PBS Wisconsin gives you apreview of
what's coming eachmonth , and helps you figure
outwhen to watch and
what to watch.The other benefit that's really
important, I think, is PBSPassport, which is
to say youhave access to an online
library of public television programs,
including some of the programsthat are on
now. I missed the final episode of a
seriesrecently. Fortunately, I wasable to go
to Passport and watchit and
be caught up. But thereare also other
programs you'llfind they're
not. It's notlimited to just what's on
theair right now. There are olderprograms,
some programs thataren't on our air right
now aswell. It's a great benefit, but
you get those benefits when you
make the connection to PBS sconsin
and call the number
that's on your screen .(800) 236-3636.
with Deanna Springerfrom Nancy
Zieman productions.And you know
from the beginningwho thought it was going
to begoing 20 years.
>> Right. James Nancy probablythought it would
go 20 andbeyond.
Right. You, you and Nancy and I and,
and John started talking about this
probably in 2002 or 2003.
And itwas actually the Great Wisconsin
Quilt Show is really Nancy'slegacy
gift as a uniquefundraiser for
public televisionfor PBS Wisconsin
and whateveryone needs to do is
headover to Quilt show.com and lookat
the educational offerings for the Great Wisconsin Quilt
Show.You can print the 24 pageadvance
registration guide andlook at
all of the different educational
offerings that wehave. You can look at
it rightonline with your ticketpurchase.
You can buy advance tickets at Quilt show.com.
Youcan sign up in advance for sit
and sew workshops. You can sitand sew
a project and learn howto quilt on
a sewing machine or you can do a
hands on workshop.You can take
one of the evening events to
celebrate the 20thanniversary of the
GreatWisconsin Quilt Show. We arehaving
a special event on Thursday
evening with yourticket price
, ticket purchasefor that evening event, andWaukee
will be joining us andtalking about
the 20 years ofand
looking back at the 20
yearsof the Great Wisconsin QuiltShow and
we'll be serving cake at that evening event
as well.>> I'm sold. Okay, here we
go.>> We have cake quilt
show.>> You know, I love the fact.
Remember, it's named the GreatWisconsin Quilt Show.
And it'sreally important t
o Wisconsin. Iwas going to say Wisconsin
Public Television. But what Imeant was PBS
Wisconsin that weare Wisconsin. And this
is ourquilt show. This is our station.
And Nancy was really ourwonderful person. So
thank youfor all those
descriptions ofit. You're so
welcome, we'll havelots of quilts on display.
Special quilt exhibits fromWisconsin and
from across the nation. And Nancy's landscape
quilts will be coming out and beon
display at the Great Wisconsin Quilt Show. And
they're all scenes of Wisconsinphotographs she's taken.
And turned into quilts the
last 20years of her life.>> Thank
you .>> And Nancy has
inspired so much. Obviously, the opportunity
for you to get two
one daypasses to the Great WisconsinQuilt
Show. I want to keepreminding you it's
the dates areSeptember 5th to the seventh
atthe Alliance Center in Madison,but
also that's $5 a month toget those
, or $10 a month or $15a month.
You'll always get the passes, but at the
$10 a month and
$15 a month level, we'reoffering you these
beautifulquilt inspired cards that
Nancyfrom Nancy's Quilts Nancy usedto make
her own greeting cards. I was very lucky
to be a recipient of some of
them, andshe took such
fine care because it was made with
love, and we'reoffering the same care and
loveto you when you pledge yoursupport
for these greeting cards. And that will
come at the$10 a month level, as
well asthe $15 a month level. In
addition to getting the two oneday passes
for the quilt, the Great Wisconsin Quilt Show
atthe $15 level, you'll get
ourPBS supported by viewers like
you tote bag. This is importantbecause I
know when I walkaround
with my tote bags as a
PBS Wisconsin people say, ohyeah,
I watch that. Well that'sthe whole point.
We are here for you
. You are our viewers. You'rethe public and
PBS Wisconsin.And now we're asking you to
continue your support so that we
can continue quality programs. So give us a
call1-800-236-3636. you watch
PBS Wisconsinwith any regularity, you knowthat
during these membershipdrives, we often
put in specialprograms that aren't normally
inour schedule. But this morning,we're making
a point of bringing you our regular programs.
We'restarting off our Saturday withthe best
of sewing with Nancyand
with fans and Porter's loveof
quilting. These are regular programs that you see
everyweekend here on PBS Wisconsin,and
we hope that you'll appreciate that we continue
tobring them to you
, and this is your opportunity to show
yoursupport for this kind of
programing, this kind of television
that you so much value on
PBS Wisconsin. We know these shows are important
to you, and you are
important to usto PBS Wisconsin. You are
important with your membershipsupport, which you
can take careof right now at the
phone numberthat's on your screen,
(800) 236-3636. it's
been greattalking about the quilt show,which
is exactly what we want
toremind people to do to sign
up, make a pledge, get
the tickets,go to the show
. You're going tohave a great time. It's
filled titled "Fearless Quilting Finis
hes"
that includes all the informatio
n
from this three-part series.
It's $14.99, plus shipping and
handling.
To order the book, call 1-800-3
36-8373
or visit our website at: sewingwith
nancy.com/2703.
Order item BK2703 "Fearless Quil
ting Finishes."
Credit card orders only.
To pay by check or money order
call the number on the screen f
or details.
Visit Nancy's website at: nancyz
ieman.com
to see additional episodes, Na
ncy's blog, and more.
Sewing with Nancy, TV's longe
st airing
sewing and quilting program with
Nancy Zieman
has been brought to you by:
Baby Lock
Madeira Threads
Koala Studios
Clover
Pellon
Amazing Designs, and Klassé needl
es.
Closed captioning funding provided
by Riley Blake Designs.
Sewing with Nancy is a co-pr
oduction
of Nancy Zieman Productions and
Wisconsin Public Television.
- Announcer: The following prog
ram
is an encore presentation.
To give your support, call us at
1-800-236-3636
or visit us at pbswisconsin.org.
For the 25th anniversary of Fons
and Porter's love of quilting,
Angela has created a medallion
quilt
that we'll cover over the course
of two episodes.
On today's episode, we'll focus
mostly on appliqué,
exploring three methods for crea
ting appliqué flowers.
We'll also take a look at the b
order
diamonds and the Jacob's Ladder
block.
Stay tuned and let's celebrate
a love of quilting.
Funding for love of quilting is
provided by
APQS
Long arm quilting machines al
low you to express
your creativity APQS quilt fore
ver.
The warm company manufacturer
of battings and
fusibles for quilts, crafts
and wearable arts.
Panasonic maker of the 360 de
gree freestyle
cordless iron,
equilter.com quilt fabrics an
d sewing supplies.
International distributor of
fabrics online.
Paducah, Kentucky.
Celebrate adding ten years as
a UNESCO creative city.
Hi there.Welcome to the
4400 series of love of quilting.
I'm Sara Gallegos.
And I'm Angela Huffman.
Oh, and Angela, you have
such a special quilt to share with
us today.
I love it This my latest grea
test favorite quilt.
Oh, of course it is.
And it's the 25th anniversary.
So give us a little explanation.
So this quilt was designed
to celebrate the 25th annivers
ary of love of quilting.
And it's a medallion quilt.
And there'sa lot of dif
ferent blocks in it that are super
fun to make.
We'll get to as many as we can,
but we're going to split this
into a couple of episodes
so that you can get an overv
iew of the quilt.
Yeah. If we end up
not having time for one simple
block, you'll have the instructio
ns.
All right. Great. Yeah.
And so what I want to
start with, I want you to notice
on the quilt all of the diamo
nd shapes.
So there's diamond shapes in t
he outside border.
There's diamond shapes in the app
liqué
There's diamond shapes in the qu
ilting.
And so all that comes back
to that 25th anniversary kind
of celebration.
And so I wanted to bring that
through
with a lot of the different e
lements.
So one of the elements, one of
the blocks is appliqué. Nice.
And so it's got these diamonds
inside the little flowers
that I thought was appropriate
to celebrate.
Yeah. So let's kind of
talk
about a couple of different ways
to accomplish appliqué.
And we're going to start
with machine appliqué using
a fusible web first.
So what I've got is our bac
kground fabric,
and I'm just going to finger
press.
So I have a north south east
, west way
to align placement of the ele
ments.
And so that'll give us a target.
Good. All right. So I'm
going to put that over here.
And then I've got the pattern,
right? There's the patt
ern and I've got some fusible web.
And you can see that I have g
one ahead
and traced that first shape.
Sort of like the bell. The bell?
Yeah.
I wasn't sure what to ca
ll it.
The bell.
And then what we're going to do
is we're just going to cut out
kind of,
oh, a quarter inch, an eighth
of an inch around that shape.
So you don't want to be righ
t on the line, Right.
Just next to the line.
And of course, make sure you dr
aw your line
with a permanent pen or marker,
not your heat away. Yes.
Yeah. Because we will iron this.
So if you did a heat away, it
would go away.
All right, so you want to tak
e that off
and then we'll put it to the
back of our fabric.
We want to remove the paper wi
thout the marking, of course.
Right. To reveal the fusible.
The fusible. Yeah. So t
here's that glue part, and we'll pu
t that glue part
against the fabric on the w
rong side.
On the wrong side.
All right.
And I'm just going to.
That's probably enough,
but I'm going to go ahead and hit
it briefly
and then we'll cut it out
right on the line.
And I would let this cool a
little bit
because it's got some glue in
it
yeah, it can be a little melty
and gum up your scissors
if you don't let it cool for
a sec. Right.
And if that happens, take som
e isopropyl
alcohol and it'll clean it rig
ht off.
So now I'm going to cut right o
n the line.
And then you would do this with
all of your shapes
if you want to use this method.
Okay. So let's talk
about how you would finish.
Well here, we'll put it down
and then we'll talk about how
we finish that edge.
You want to peel that off an
d I'll throw this away.
So now we peel that second s
ide of the paper up.
Here we go.
All right.And then I'm
just going to lay this little
so notice the pattern has a
crosshair.
Oh, nice. And that's the dead
center. Yes.
So if I align the crosshair of
what
I folded with the crosshair
on the paper.
Now, you can kind of see where th
at bell goes.
That takes the mystery of where
your appliqué pieces out.
Yeah, I like that.
All right, so then yo
u would hit it with an iron
and that would fuse it to your fa
bric.
But you still have this raw e
dge here
that you would need to treat.
And we've done this on previous
episodes
where we go to the machine
and choose a decorative stitch
and then
finish that edge basically
with the decorative stitch.
Okay. So that's one way choice,
one choice we can make.
Do you do any needle turn appli
qué?
No. My mom loves needle turn a
ppliqué. Okay.
But it is not something that
I've done.
Okay, so I'm going to show you.
You could. We're going
to prep the fabric. Sure.
And then once we prep it, yo
u could choose
whether you want to do it by
machine
or you want to do it by hand.
I like it. All right, s
o I have some freezer paper here.
Now, this is just regular old
go to the grocery store and bu
y some freezer paper.
Okay.
And I've got it cut.
I'm going to stack up like, oh,
like for four pieces here.
Let's do five, because I have
five
sitting here. Since it's ther
e. Yeah.
And I've got so freezer paper
has a waxy side, right.
And it has like a matte fini
sh side.
Okay.
So stack them up so tha
t you've got all of the matte finish
side
facing towards you
and all the shiny waxy side fa
cing away from you.
And you've drawn on the matte
side too. I've drawn that
same bell shape. Yes. Okay.
And so what I'm going to do
is I'm going to hit this with
an iron and the wax
on that freezer paper is g
oing to melt
and it's going to hold all thos
e layers together.
And so a nice hot iron.
And essentially what I'm
doing is I'm making a pretty stiff
template.
And if you take a look here,
I've done this one.
There's the diamond shape.
Now, that's pretty sturdy. Isn'
t it sturdy? Yeah.
And yet you still have that waxy
side
on one side of the template.
Okay, So it will stick to your
fabric.
Now, it also sticks to that, bu
t there's just that waxy side.
Yeah, So I just got to lift
it up.
It doesn't hurt anything,
but if you're worried about it, yo
u could put a little press cloth
down to preserve your mat.
So feel that. Very stiff.
It's stiff. Yeah. Now we cut
it out.
Okay, so now you want to cut
it out? Sure.
And you're going to cut it out.
Right on the line.
Right on t
he line.
And then I've got another piece
of fabric here.
And so, like I said, yo
u still have that one waxy side, that b
ottom layer, right?
That will still stick to fabric.
And so we're going to adhere it
to the wrong side
of our pink fabric.
So similar to what we did wi
th the fusible web, Right.
But it's not going to fuse pe
rmanently.
Right.And this kind of giv
es you a softer feel right
to not have the fusible web ju
st the fabric. It is.
And if you're going to needle
it, you're going to use
If you're going to do anythi
ng by hand.
It will be more difficult
to go through a fusible product
than to do this method we're goin
g to talk about now.
So I've got that waxy side ag
ainst the fabric
and again, I'm just going t
o hit it with an iron and that
way it'll adhere to the fabric.
And then let's see do you have
some fabric scissors. I do.
Okay.And then I'm jus
t going to cut this out about a quar
ter
of an inch away
from that that side, that
template.
And I can get about oh nin
e or ten uses.
Okay. Out of this before it'l
l stop sticking.
And I'll have to make a new,
you know, stack up some more.
Is this sort of the predecessor
to English paper piercing
it might be it might be. Usi
ng the templates
and cutting sort of close arou
nd.
Yeah. All right.
So you want to throw those away.
Okay. So then what
I did is I took some starch, and agai
n,
it's nothing special, just s
ome starch,
and I just put it
in this little pin thing
that I found and I have a little sten
cil brush.
And so what I'm going to do i
s I'm just going to brush
the seam allowance around
that template shape.
And I want to be a little gen
erous,
but it only has to be
on that seam allowance,
not necessarily on the template,
just the fabric.
Right. It's kind of hard
to avoid the template.
You get the little edges.
Yeah. Okay.
Then I have
an An all. An all or a stile
tto. A stiletto,
and I'm going to use it to kin
d of turn
that edge and I'm going to use
the side of the iron.
And so I'm using the stiletto
here just so that I don't burn
my little fingers. It's finger
protection
and fabric direction and a ni
ce hot iron
and just use the edge of the
iron
and that will get things nice a
nd flat.
And I'm just going to rotat
e this around
and start to work on that curve.
And soif I take the first
little bit and hold it with my fing
er
and then use the little tip
of the iron,
and so this is going to be
a little fiddly, but
it will turn that edge for me
and the starch will hold it int
o position.
And so much easier to do it
this way,
even though it does feel a litt
le fiddly
than to have
two pieces of fabric ri
ght sides together, stitch around an
d turn it
and do kind of that other
opposite style of appliqué piec
es. And that is one style.
I have also done it where I
use the needle itself
to sweep around that shape.
Yeah, as I go just kind of p
ull it under.
And that's traditional needle
turn.
That's why they call it needle
turn. Right, Right.
You're using the needle to turn
that raw edge under. Right.
But I like this. Right. All ri
ght.
So you're going to
want to go a little slow and
let it cool completely.
But you can see thatwh
at it's doing is it's just folding t
hat edge under
and the starch makes it stay
pretty sturdy, I bet, right?
Yeah, it does. And then I woul
d come from the side
like I can see right there.
I don't have it. It didn't co
mpletely dry.
I didn't hold the iron on it
long enough.
And then you can come from the
side.
Just give it another go and g
ive it another go.
Okay. So let's look at
I've got these already done.
I'll put this under here
because it does have to cool.
Right. So you can see it right th
ere.
Okay.And I'm just goi
ng to pop that out now.
And that's reusable. Very nice.
But you can see it kept the s
hape. Sure.
And I'm just going to hit it
one more time
with an iron just to hold it
down.
And now
let's put it on here just so y
ou can see the difference.
And again, I'm going to take my
little template
so that I know exactly
where it should go.
And I'm going to lay it on here.
And so I need a way to kind of
keep it in place, right?
So I have this glue and this
is a water soluble
glue, and I'm just going to
put little dots
of glue
just on that seam allowance.
And this is made for fabric, ri
ght? Correct.
So it doesn't take much.
A dab will do ya. A dab will do ya
.
And put the cap back on because
it'll dry out.
Yeah. Okay.So then I'm
going to flip that over and I'm going t
o line it up
and let it set.
Now if you notice, there's li
ttle flags.
Yeah. See the little
flags don't cut those off. Oh.
Because we need to tuck those
under
otherwise it'll start to fra
y. Got it.
And so if you just put one li
ttle more drop,
so I'm going to fold that l
ittle guy back
and I'm going to put
one little drop here
that will give me the the place
I need
to be able to tuck that lit
tle flag in.
And I'm sure my fingers are
probably
obstructing
a good view of it.
And then so I've got one side
and then I'm just going to pul
l that little tail in.
So you do not want to do this
project without a little all.
Yeah.
You need something little?
Yeah, something little.
And then I'm just going to h
old it
and wait for the glue to do it
s thing. Okay?
And then I've got my little ed
ge,
and I would do that on all the
way around.
Okay, so let's.
I've got one of these.
Done. Sara.
And we've got some pink and yo
u can see like, look,
they really stick.
Yeah, glue holds very well.
So you would go ahead and prep
all of those bells first
and then you can see how aren
't those points
beautiful. Perfect points.
And so we've just got some peach
color thread in
and on a traditional kind of
machine
appliqué, you would do a buttonho
le stitch or zigzag or
blind hem or some way to finis
h that edge.
And all we're going to do is
just a straight stitch
because all the raw
edge is tucked under,we
don't have to worry about it. So t
he only thing is
where do you stop and where do
you start?
Where would you like me to?
So you got to remember, we're go
ing to cover it up with that.
A diamond diamond.
So I would start in the dead
center,
which is typically not where yo
u would start. Yeah.
And then you've got a certain
foot that you've selected.
Yes. When you showed me what w
e were doing,
I immediately thought
of a narrow edge foot because it's g
ot a little flange
or a guide right in the very,
very center of the foot.
And that will allow me to perf
ectly space those stitches.
The hardest part is turning the
corner.
But as I turn that corner, I ca
n see that
my guide is right
up against that edge of the f
abric once again.
So that is going to ensure that
I keep it really, really straig
ht.
While very tight seam allowance.
So and stop with needle down
and do a little pivot as you
go around that curve
and you can see how close Sa
ra is stitching to the edge
because we've wrapped that edge
to the back that will hold
that stitching will hold down
that seam allowance in place and
it gives that kind of
hand appliqué,
look right and it's very flexib
le.
The needle will go through it
really well.
It's just a nice alternative and
I think it would be neat too.
We've got a really s
ubtle thread here, which is very pr
etty,
but you could do a lit
tle pop of color and add some contr
ast too.
You could. Okay, I think we g
ot it. All right.
And so I've got one here. I'
ve done all four.
And so the next step would be t
o take the to
take the little diamonds. Okay.
And so the same thing, I would pu
t them down.
So I'm going to go ahead and I
would put my little glue
so that it will hold its po
sition.
I'll worry about the flag,
the points once I get it into
position,
press it down nice,
and then
do that same thing
where I tuck under the littl
e flags
and then stitch around al
l the way around, just like we just
did.
And then again, the same thing
too, with the green bars.
So let's take a look at what
that looks like completed.
Okay.You put all th
is side over here.
So here it is completed.
So I want you to notice a coup
le of things.
The way that I designed this is
I had the stems
on top of the bells.
So when you go to machine ap
pliqué or hand appliqué,
just think about like, who's be
hind who, right?
So the one that's furthest away
is the one you start with.
So that's why we started wit
h the bell.
The green, they layer o
n top of the bell and then the diamond
s are on top
of the the bell.
So take a moment to think about
layers.
Think about layers. Ye
ah. Okay. So that's lovely. Right?
And you can see all of the sti
tching.
So we did green stitching ar
ound there,
we did kind of a maroon burgundy
around there.
All right, So let's look at
hand appliqué.
So this
one I have prepped for, hand app
liqué.
So I have,
I have my diamond shape in place
again.
I did glue it with that same p
rocess ooh
I got to put the little lid o
n it
and then now I'm ready to ac
tually do my hand appliqué.
I actually carry around when I
'm doing hand appliqué
a pre wound bobbin.
Yeah.Of the different c
olors that I'm interested in.
And this thread is an 80 weight
thread. Oh wow.
Very smooth.
Yeah, really fine.
And it's super forgiving too.
And then I have a little dot
that I put on my finger right
where it like,
you know, when you're
stitching with a needle
and you kind of like yo
u're like, Oh, I get a little poky th
ere.
Yes, that's where to put this.
This will prevent you from pain
and calluses, too, right? Yes.
And it doesn't make me hot.
A lot of times that traditional
thimble will make me hot.
Now I've got
oh, it's probably more thread
than I would
normally use on here.
I like to use a shorter amount
of thread
because then it doesn't get ki
nd of
wrapped around other things,
including me.
You re threadingthe need
le more frequently, but un jamming t
he thread less too.
Yeah. And so.
So I've got a nice long needle an
d I'm going to just go through
the background fabric first
and I've got my finger underneath
that
so I can feel when I go throug
h that fabric.
I'm not like poking myself,
but I can feel the needle
and then I'm going to come ri
ght back up in that fold.
So, you know, we we put the we
wrap that fabric to the back.
So it's created like a little
pocket right there.
So I'm going to poke right up
in that fold
and then I'm going to use my li
ttle sticky, sticky bit there
and make my stitch.
And now the next one that I want
to do is right beside it.
And then I'm going to travel
behind
the unit.
So I'm not traveling on top o
f the fabric.
I'm traveling underneath. Okay.
And that's actually a pretty
big stitch.
Like, I think I would actually
go a little bit smaller.
That's about what I do.
And then pull
and you're going to go all the
way around.
And so I'm using a gray thread.
It just really blends well
and you're just catching just
the little tiny edge
of that fabric all the way ar
ound.
And as you approach that flag,
you would use your needle an
d you would sweep under.
Yeah, and that would hold it
so you could get that point.
And bringing your needle back
through behind
your previous stitch is what k
eeps the thread
from traveling across the fabric,
right? Yeah.
So make sure you're behind th
at,
I don't know that you'll be abl
e to see it,
but you can see that the stitch
es on
the back are longer and that's
how we would travel.
And so you can choose eith
er way.
You could do needle turn app
liqué, you could do
machine appliqué, you could do
fusible machine appliqué,
But try it because it's
a really interesting way to acc
omplish appliqué
and nice small pieces that y
ou can practice on
and see what technique you like
the best. Yeah.
All right.So the next
piece I want to show you is the V blo
ck.
So the V block is in that outer b
order
and we're going to paper piece
that V block.
So I have the pattern here.
I'm going to lay the pattern
on top of that focal print.
And this is what's going to be
in the middle of our V block.
And if I lay this side down,
facing up
and then I fold that back al
ong the fold of the paper,
I'm going to put my green back
down,
but I'm going to hold that pink
and flip him out
and then I'm going to put a pin
right there
and it'll be ready for you
to stitch on that line.
And so by doing that,
what I've done is I've preserv
ed the cross grain
so that that edge of my V block
won't be on the bias.
So there's different ways
to paper piece too.
It's just this way I can keep
things from stretching.
It's neat because you're mak
ing sure you've got enough fa
bric to cover the wedge and
that your bias is preserved.
So I like that. That's cool.
All right. And then we
will just
trim off that excess.
And then the other thing
that I wanted to
talk to you about, because th
ere are
all those V blocks are kind o
f coming together.
All right. So I'm goi
ng to let's see, let's I don't
want to get ahead of myself Sara.
Right. the right side.
So let's go ahead.
I'm going to trim this off.
There you go. So becau
se all those V blocks are coming t
ogether,
you got to think about pressing
, right?
And so the easiest way
to do it is to really think
about
which way is the seam goin
g to go.
And I want you to take a look h
ere.
So I've got both of them headed
this direction.
So what I would say is hal
f of your V blocks,
press them in this direction,
the other half press them in th
at direction.
And then when you do that ou
ter border, it'll lay nice
and flat. So it's not a diamond,
it's two triangles
sewn together to create that d
iamond.
And this is giving you the abil
ity to nest. Right?
And you can see we've got that
one side of the V block.
I would do the same thing on
this side
where I place it facing up.
I fold
that back.
Yeah, fold that out, put my gre
en back down,
hold on to the pink, Flip that
pink out,
put a pin in, and then it's
ready for that next seam.
So here, I'll give you this one.
Okay, you work on that one.
And then I want to show just bri
efly while you're doing
that, we're going to talk about
that Jacob's Ladder block
And so the Jacob's Ladder bl
ock is one of those blocks
that it's really useful in a q
uilt because it's like,
do I want to make your eye go
to a certain location?
Well, a Jacob's Ladder is like,
hey, look here, look here.
It's like a big exclamation mark
when we start piecing. And a dire
ction arrow.
Yeah. And it goes toge
ther really, really easily.
So I'm going to give you some
blocks here.
Okay?
You got that V block done?
I do. Look at that. Look at
that.
So we just trim it up. We got t
he V block.
All right, so I've given you
some four patches, okay?
And just move all this out o
f way,
and I've got some half
square triangles and
you would make your half squa
re triangles
in the way that you prefer.
And I like to make my four patc
hes
from a strip set, and that's
that Jacob's Ladder.
Nice. Sew it together in rows
and you got it.
Yeah. Yeah.
And so in our next
episode, episode, we're goin
g to go through
some of the other blocks you'
ll find in this quilt.
But hopefully you found a new te
chnique
that you can use and have a lit
tle fun, I think so.
Great. Well, this is really s
tunning.
I can't wait to see what come
s next. Yeah,
>> Good morning. I'm JamesSteinbach. I'm a
volunteer hereat PBS
Wisconsin, and we'retaking breaks
during thesepredictably wonderfu l
shows thatwe have that we know you
enjoywatching . And if you if
youdidn't pay attention to
this,oftentimes during pledge willhave
special programs. But we also like to run
the programsthat are on
all the time because we know you love
them. And sothis morning, we're running this
series of programs that you cancount on
every week. However,most important
today, right nowis a member challenge. And
so this is a great
time for you to make your contribution as
amember to PBS Wisconsin, becauseyour contribut
ion is going
to bedoubled. And most
important , weneed 20 of
you to do it. So giveus a
call 1-800-236-3636. Makeyour pledge of support
for Fonsand Porter, but also for thegreat
programs that are on allthe time that
you can count on, whether it's daytime or
nighttime. Middle of the day.PBS Wisconsin is
here for you .>> 1-800-236-3636 I'm Linda
Berman, a volunteer here at PBSWisconsin,
and thanking you foryour support, your
viewing ofour wonderful craft and quiltingshows
that we have. And when youdo
pledge your support, it is tocontinue programs
like this. Sonow I'm
asking you to consider $5 a month and
you get two oneday passes
to our GreatWisconsin Quilt Show
, which isbasically here in Madison at the
Alliance Center, September 5th to the seventh. This
means you can have two one
day passes cometwo days in a row.
You can havetwo people come
on. One day the tickets will
be at will call foryou. So
you don't have to worryabout receiving a
mail and notgetting them. They will be
herefor you. It's just delightful.The
quilt show itself is unbelievable. Not just
quiltingproducts and sewing machines
andfabrics. There's also a judgedquilt area
that just knocks your socks off to see
the incrediblequilts. This is
all here for you$10 a
month. Not only do you
getthe two one day passes, you
alsoget these amazing cards.
Thereare eight cards, four differentprints that
Nancy Zieman herselfhad designed
as quilts and wemade them into
greeting cardsfor you. As I said, she
used togive handmade cards when we'reproviding the
cards for you togive
for special occasions , andthat's at the
$10 a month level, at
the $15 a month level, notonly do
you get the two
one daypasses again, you can have two
people come on one day and thesegreat
cards. You also get ourPBS Wisconsin
tote bag, perfectfor carrying your quilting
items, your craft items, yourfood items, going
to the market ,going to farmers market.
Ialways say going for
pickleballany way you can use it. It's
easy to do, but you must
makethat first call at
1-800-236-3636. reminder
again this isa challenge break. So the
valueof your membership will be
increased by the challenge fundthat
we have. We're looking for20 calls during
this particularbreak. So please be one of
those20. You know learning is
theheart of public television andthe heart
of PBS Wisconsin. Thatincludes
all the kid shows thatwe've done
forever and ever. It includes the documentaries that
we do and of course, it includes
the how to programs and
it's along tradition of high quality
programs like Fons and Porterand like the
cooking shows thatare coming up on public
television . I go think back
tothe days of The French Chef with
Julia Child, which really
changed the landscape of whattelevision
could do and would dowith these kinds
of programs.And you find them here on
PBSWisconsin. You find them herebecause of
the support of people just
like you all across theviewing area. So
be a part ofthat family of
viewers whosupport this very
special partof the mission. At PBS Wisconsin
You can do that right now at six
six. Oh, I'm sorry ,(800) 236-3636.
that number memorized.
1-800-236-3636. I don't need toread it. I
say it in my sleep.At least I'm
told I do anyhow. So I want to
welcome back DeannaSpringer, who is the vice
president for marketing for Nancy Zieman for production
Productions, and also the hostof the
web series Stitch Sisters .Welcome back Deanna
.>> Thanks. Thank you so much,James. It's
great to be here andtalk about the
Great WisconsinQuilt Show.
It's our 20th yearfor the
Great Wisconsin QuiltShow, so
head out to the exhibition hall at the
AlliantEnergy Center September 5th six
seven. It's Thursday, Friday,Saturday where
we're offeringwith your ticket, admissionticket
and that spectacularcentral quilt exhibit
that Lindatalked about. It's a ten
category juried and judged quiltexhibit where
you'll see exquisite hand quilted bed
size quilts all the way
to modernquilts, art quilts, wallhangings, and
landscape quilts,which I'm standing
in front ofone of Nancy's 70 landscapes.
She quilts she made in her
last20 years of her life, and
we'recelebrating the 20 years with aspecial
quilt exhibit of Nancy's
quilts. We'll have 20 quilts
for20 years, and also we have
thespecial quilt challenge that wedo annually
every year, theGreat Wisconsin Quilt Show
hosts, challenge, a quilt challenge
. Quilters are invitedto stitch
a quilt that's 30in wide by
40in long, and this year's theme is black
and white, plus one. That means
you can useblack and white fabrics, plus
one other color of fabric, andyou
will be amazed by thesequilts hanging side
by side andpops of red
or pops of yellow. It's
going to be amazing. Inaddition, you can
also purchase,lectures we have
over 60lectures, one hour
lectureswhere you can learn
everythingyou want to know abouttraditional quilting
art ,quilting. I'll be teaching
dailyat 1:00. Nancy's ten, 20, 30minutes
to quilt by the numbers.So we're going
to make a block at a time. And
you can make a quilt within a month.
Doing ablock at a
time.>> Thank you. We're going tohave
a chance to talk about thismore
.>> And to continue youropportunity
to call and get aspecial thank you
gift from us.We're
offering you two one day
passes to the Great WisconsinQuilt Show,
which again isSeptember 5th, to the
seventh.You can use it for two
people tocome on one day. You can
giftthem to someone. The ticketswill be
at will call in additionto
that. And that's $5 a monthor
one time $60. We have a $10
amonth or $120. These great
greeting cards, the cards thatwere actually
designed fromquilts that Nancy
Zieman hadmade, I love them. I mean,
herquilts were fantastic. Thelandscape
quilts are amazing.You get out on a
limb, you getmoonlit branches, you get peak
color, and you get front porchand there'll
be two of each.They
do come in a beautifullittle
gift wrapped bag for you.So it is
a very special treat.And again,
you get these plus the
quilt tickets at $10 amonth, at
$15 a month. Not onlydo you get
the two tickets and the beautiful package of
thesegreeting cards, you also get
ourPBS tote bag supported
byviewers like you. And now
let'stake a minute and preview
theGreat Wisconsin Quilt Show
iscelebrating 20 years. >> Take a trip
down memory laneand experience something
new.Explore hundreds of educationalopportunities. Meet ve
ndors showcasing the
latest in fabricsand quilting tools, and hear
from expert presenters andeducators from
upcycling old clothes to making a
work of artto share or
appreciating expertcraftsmanship, there's
somethingfor everyone. September 5ththrough
seventh at the Alliant Energy Center. Visit
Quiltshow.com for full event details
.>> And just to let you know that
the quilt show is you saw
thatthey're amazing presentations.They're al
so vendors with thingsyou
would never believe sewing machines that
are mechanical.It's almost like an AI is
creating some of these thingsfor you, but
it's so fantastic.I love going,
I've been goingalmost 919 out of 20
years, soit's an opportunity for you.Give
us a call one (800) 236-3636. Call right
now.>> And this is a challenge. Bake
the numbers pretty low. Lasttime I checked
we're aiming for20. So
please do call duringthis break. The
number is onyour screen. Call it any
time.And when you do, remember thatthere
are other benefits to yourmembership in addition
to theones that Linda has beendescribing,
including "Airwaves"magazine, wh ich
is the member guide that comes to
you everymonth and helps you plan your
viewing on PBS Wisconsin. The
other great benefit is PBSWisconsin. I'm sorry.
PBSPassport , which is a benefit
ofmembership. It gives you access
to online streaming of a widerange
of programs that are onthe air. Some
programs that aren't on the air,
for example,the Walter presents
series,which emphasizes programs
inforeign languages, all subtitledbut foreign
series that aresometimes really, reallyinteresting. There
's a lot
ofstuff that PBS Passport and youhave
a ccess to access to
it.When you call and become amember,
a supporter, a friend ofPBS Wisconsin do
that by callingone of our
volunteers. Rightnow, they're very friendly
a ndthey would love
to talk to you at
(800) 236-3636.>> So Deanna earlier we were
talking a bit about some of the
highlights of this year's show.Can you kind
of run us throughthat again?
>> Sure. That would be mypleasure. It's
our 20thanniversary of the
GreatWisconsin Quilt Show. SoSeptember 5th, six,
seven at theExhibition Hall at the Alliant
Energy Center will be celebrating of
course, withquilts, quilts, quiltseverywhere
. In addition, we'llhave some special guests. The
University of Wisconsin Marching band will be back
for only thesecond time in our history.
Remember that James and BuckyBadger
is joining us and aspecial PBS
Wisconsin friend,Clifford will be with us
onSaturday during the kids quilt
Challenge announcement. So yes, we invite
kids 15 and under tomake a quilt
each year and enterit
into the Kids Quilt Challenge. Also, you
can haveyour quilt appraised. You can
prearrange at Quilt show.com tobring a quilt
and have yourquilt appraised to
find out thevalue of it and how
to insure iton your homeowner's policy
.Everything you can think aboutfrom
the fabrics that you needand the vendor
mall to make the quilts, to sitting and
sewing inthe quilt to give
area in theatrium. Annually each year
.Nancy invented quilt to give in2011,
and that's where we allcome together
as a communityvolunteer, sit and sew bed
sizequilts for individuals in need.
>> That's wonderful. And you
know, that reminds me that weshould remind
people that thisis a volunteer
activity as well .We have many, many
people whocome in and volunteer at the
quilt show, and there's room formore. So
if you're watching this and you think, not
only would Ilike to go, but I'd
like to helpdo that, call us at
1-800-236-3636, but also nteer
at the quilt show andvolunteering at the
quilt show is fabulous.
done it for years, hanging
quilts, setting outwhere things would be for
the Judged quilt show. It's
greatfun , but it's a great
place tobe. So if you call and
pledgeyour support now at $5 a month,
you can get two of the one day
passes to the Great WisconsinQuilt Show it
is fantastic placeto be. You
know, you're showingyour support for quilting, for
crafts , and you're going to
havea great time at $10 a
month. Notonly do you get the two
one daypasses again, you can be two
people coming on one day. Youget the
set of quilted cards representing the
landscapequilts that Nancy had made. Sheused
to make individual cardsfor
her friends, and this is
anopportunity for you to get yourown
cards. With Nancy's gorgeous landscape
quilt. They come in this really cute little
greenbag . I mean, it is
a wonderfulgift. You've got some great
gifts, but some great ideas toexpress yourself
and communicatewith others.
Sharing your loveof quilting
. At $15 a month, youhave
not only the two tickets,but also the
quilt cards and ofcourse
our PBS tote bagsupported by viewers
like you .This is what we're
about. We'rehere because of you and our
wayto say thank you is with these
gifts. But it all starts withyour call.
One 800(236) 363-6100. So Deanna
, this is sort of our last chance talking
to talkone more time,
one time withenergy about the quilt show.
Because we want to make sure
that everybody knows how muchfun this
is.>> Thank you James. It's
amazing. All everyone needs toknow is to
head over to Quilt Show .com and take
a look at all the event
offerings from the one hour lectures. The
shows, thehands on classes and how to
pre-register and purchase your advance tickets
and join thefun. It's an annual meet
up for all quilting enthusiasts, and
people come from all o
ver thecountry. It says
Wisconsin, but wehave people co ming
fromeverywhere .>> Everywhere. As you
walkinside of the exhibition hall atthe
Alliant Energy Center, you will see the
PBS Wisconsin boothright next door to the
Nancy Zieman Productions booth with
quilts in between us and
I amgoing to sign us off now.
>> Thank you very much, Deanna.You've been
doing this for a long time and you've
made it allhappen.
Thank you again. Call usnow. 1-800-236-3636. And
makeyour pledge of support for PBS
grab a pencil tips and
other useful information coming up
next.
Sara,this tip comes i
n from Melinda Chase from Greenbrier, A
rkansas.
She says, I found it very an
noying
to try to stick pins in a pin
cushion as I sewed
the little tomato alwa
ys seemed to roll around or need an e
xtra stab.
But I wanted a magnetic pin
holder for the job.
But none of the commercially
available ones would fit
in the thread of the machine li
ke I want it.
So what she did as she put a mag
netic bag clasp
inside this little plastic rota
ry case
and then voila, now she can
just drop a pin there
and keep on piecing.
Oh, that's very clever.Ya
nk it out and drop it over there.
I like it. Yeah.
So what is on your neck? Do y
ou like my necklace?
So this is a tip from Betty
Sundquist of Jamestown,
New York. And she says
, I enjoy your program
and I am learning something new
every time. Good.
Thank you. My tip relat
es to binding. I wind
binding around a piece of foam
pipe insulation,
which is smaller than a pool
noodle.
And then she threads it to a bel
t or something
to hang around her neck and th
en check this out.
Your binding just rolls right
off onto your quilt.
Isn't that cool.
That's very cute.
So this one was sent in
from Renee Forte from Rosemont, Minneso
ta.
And she says,Sometime
s I need a little help to insert th
e needle
into the machine.
So she picked up an insulated
alligator clip from the hardware
store to hold the needle and gu
ide it in place.
She says, Thank you for the
many,
many beautiful ideas and hint
s for quilts.
Very, very cute. Thanks, Renee.
Okay. This is from D
ebbie Cuprik of Weirton, West Virgini
a.
And she says, Whenever
I use a glue stick for appliqué
or quick basting, I find myself
struggling to get the lid off.
See how easy it was for you?
She wraps the rubber band tigh
tly around the lid,
and now she can get a good grip.
See
and I thought it was something go
ing on in the inside.
It was though the lid that is
that does help a lot.
It came off very easily.
It does help a lot. Yeah. Yeah.
Thank you so much for sendin
g in your tips.
We always love itwhen y
ou send in a prop so that Sara can w
ear the prop.
If you have something to sha
re with us,
you can send it to the addres
s on your screen.
Additional quilting
ideas are available in the p
ages of Fons
and Porter's Love of Quilting
Magazine.
In addition to the magazine,
you will receive
all 13 shows from this series
in digital video format.
The cost is $49.95.
Explore loveofquilting.com/LOQ
tv
Find out more about this epis
ode.
Discover ways to watch the show,
explore patterns,
find supply lists and browse
earlier seasons.
Explore loveofquilting.com/L
OQtv
and connect with us on Facebook
and Instagram.
Funding for love of quilting is
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The warm company manufacturer
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♪♪
-Today, on "America's
Test Kitchen,"
Becky makes Bridget pan-
roasted cod
with green olive, al
mond, and orange relish.
Adam reviews infrared
thermometers.
Lisa reviews butter s
torage containers,
and Dan makes Julia brai
sed monkfish
with saffron and cured olive
s.
It's all coming up right her
e on "America's Test Kitchen."
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♪♪
-Pan-roasted fish, when d
one well,
is the epitome of high rewar
d for low effort.
But things can go wrong,
and that's when you call your
fairy codmother, as I have.
Becky's here, and she's
gonna show us
how to pan-roast fish
the right way.
-I love that title, by the way.
[ Both laugh ]
-It's yours. -I'll ta
ke it.
Yeah, this is a fool
proof recipe.
The fish will be nice and moist,
well-browned,
and cod is lean and mild.
-Right.
-So we're going to be making
a Greek olive relish
to go with it.
-Ooh! That sounds gr
eat.
-Yeah. Really good. S
o easy.
-Okay. So let's start
by making the relish.
-All right.
We have half a cup of gre
en brined olives.
They've been pitted.
Half a cup of toasted
slivered almonds.
This will give a nice bit
of crunch to the relish.
-Nice.
-And then a teaspoon
of grated orange zest.
Now, orange and olive
goes beautifully together.
-Gorgeous.
-This is gonna be a really nice
complement to that lean fish.
And then just one small garl
ic clove that's been minced up.
Okay. So I'll just pulse thi
s about 10 times
in the processor. [
Motor whirring ]
All right. There we g
o.
You can see the olives
and the nuts
still have a little bit
of texture.
And you can smell th
at orange zest already.
It's so fragrant.
-Well, I love that the flavo
rs you're using are very,
very fresh because yo
u don't want to mask cod.
Any kind of fish, really,
but especially cod
because it's so light
ly flavored.
-Yeah, it's so delicate.
So this is just a really
nice mix of flavors here.
All right. Now I have
1/4 cup
of extra virgin olive oil
and 1/4 cup of orange ju
ice.
-Mmm, more orange.
-Yeah. So I just zested the o
range first
and then got some juice.
2 teaspoons of white
-wine vinegar
just to brighten things up a
little bit.
And then just a litt
le bit of cayenne --
I'm not even going to add
all of it.
I just want a little bit,
just a little pinch,
just to give the barest hint
of spice in the background.
-Pinch of a pinch?
-A pinch of a pinch.
That's it.
-Mm. -[ Chuckles ]
All right. That looks pre
tty good.
That was pretty easy, ri
ght, Bridget?
-Yes. -Okay.
And now I just have some min
t, some fresh mint leaves.
-Mmm! -I know.
[ Sniffs ] You want t
o sniff?
-[ Sniffs ] Orange and m
int.
-Yeah. So we want 1/4
cup.
The way I chop fresh mint,
I just ball it up like this...
-Mm-hmm. -...and then go
through it
in one direction
and kind of turn it
and go in another direction.
-Lovely.
Oh. [ Sniffs ] It smells
great.
-Lots of good smells going o
n.
We haven't even turned on th
e stove yet.
-[ Chuckles ]
-That looks pretty good to m
e. -It sure does.
-I'm going to put that in
to the relish.
So that's 1/4 cup.
Just going to season it
with a little bit of salt.
Doesn't need much because those
olives have a fair bit of salt.
-Right.
-And that is ready to go.
All right, let's cook this fish.
-They are beautiful.
-They're gorgeous, aren't they?
Nice cod filets.
I made sure to get filets th
at were at least an inch thick.
An inch and a half would
be good, as well.
Filets that are too thin
will just overcook
with this method. -A
nd you never
get them brown enough.
-Exactly.
-Okay. -So at least o
ne inch thick.
You can use snapper.
You could also use sea bass.
-Okay. -We're going w
ith cod cuts.
My favorite. -[ Chuck
les ]
These are 4- to 6-ounce filets.
I just want to pat them dry.
That's one of the keys of
getting good browning
is making sure that it's
nice and dry.
-Absolutely.
-All right. Another
way that we're
going to help these
guys brown is,
I'm going to sprinkle them
with 1/2 teaspoon of sugar.
When that sugar hits the pan
it's going to help to
caramelize really quickly.
1/2 teaspoon divided
among the four filets here.
And this won't make
the fish taste sweet at all.
It'll just make it nice a
nd brown.
Going to give them so
me salt, as well.
And some pepper.
So, I made sure to seaso
n the side
that I want to serve
presentation side up.
This is the nice rounded sid
e,
so this is the side that I
want to have that nice browning.
So we're going to brown the fish
I have a tablespoon of oil
in a non-stick skillet here.
This is an oven-safe skillet
.
We're going to steer it
on the stove
and then put it in the oven.
So once that oil starts t
o shimmer,
which I see is just abou
t happening,
we'll put these guys in,
and we'll put them in
sugared side down.
[ Sizzling ]
That's a good sound.
-That's a great sound.
And I like how you're
capturing some of the oil
as you put that in, too.
-Yep, I want to help
with that browning.
Another thing I'm go
ing to do is,
I'm going to press down
on the fish a little bit.
-Okay. -I want to mak
e sure
we have good contact with
the bottom of the skillet.
-Gotcha.
-So we're going to let
these brown for two minutes
and then we'll flip t
hem over, okay?
All right. It's been
two minutes.
Let's take a peek.
And you can see I'm not usin
g non-stick spatulas here.
I'm just gonna be re
ally careful with the pan.
Oh! [ Laughs ]
I'm happy with that.
-Beautiful color.
-Yeah.
-I like your flipping te
chnique, too.
-Yeah, two spatulas is
really helpful here.
-Oh, look at that. -Oh, t
hese are perfect.
-Non-stick pan makes
this very easy.
-That was just two minutes.
-Two minutes.
And that's because of the sugar.
-Right.
So those look gorgeous.
I'm going to put these
into a 425-degree oven
for 7 to 10 minutes
until they reach 140 degrees
,
and they'll be nice and mois
t and tender and perfect.
Okay. It's been seven minute
s.
-Mmm. -Let's take a
peek.
Ooh.
Those are gorgeous, aren't they?
-They are gorgeous.
-Let's check. And we
want about 140
for the temperature here.
All right, 140.
-Nice. -All right.
Put these on a platter here.
That's okay. You can see that
flakes apart a little bit.
That just means that it'
s perfectly cooked...
-Mmm! -...so that's
fine with me.
-Yes.
-I'm just adding some lemon
wedges around the edge there.
Okay, I'm going to give you
this nice end piece.
I think it's the best one.
I always want my guest
to have the best one.
[ Both laugh ]
There you go. And we
have to have
this beautiful olive relish.
-Yes.
-Nice generous scoop of that
on the side.
-Mmm! -Ooh.
-I'm so glad you didn't
just dollop it on the fish
because that's a beau
tiful crust.
-Yeah, you don't want
to hide that
beautiful browning that we got.
Bon appetit.
I don't even think it
needs the lemon.
You could squeeze it on ther
e, but we have
this beautiful relish.
-Mmm. Mm-hmm.
Oh, that is so good.
That fish, it's so juicy.
-You can see how juicy it is
. -Mmm.
-It's perfectly tender.
The browning is gorgeous.
And then this relish
just complements it.
The fresh mint, the olives.
-This is fine dining,
quality food.
Even better, 'cause you got
to make it at home.
-That's right. -Gorgeous.
You're the codmother.
-I earned my title, right?
-You absolutely did.
Thanks so much, Becky.
-My pleasure.
-If you want to make
this beautiful dish at home,
it starts with using cod filets
that are at least 1 inch
thick.
Sprinkle the fish with a little
sugar to speed up browning,
and use both the stovetop
and the oven
to cook the fish through.
So, from "America's Test Kitc
hen"
and the fairy "codmother"
herself,
it's pan-roasted cod
with green olive,
almond, and orange relish.
Mmm-mmm-mmm.
-Bibbidi bobbidi yes.
-Ooh, yeah.
♪♪
-Well, we have the equipment
to take the temperature
of our food,
but what about the co
oking surfaces?
Adam's here, and he's
going to tell us
about infrared thermometers.
I thought maybe you were
training
to be a state trooper there.
-[ Laughing] Maybe I can tal
k myself out of speeding tickets.
Infrared thermometers.
What these do is, they take
the temperature of a surface
really quickly and fr
om a distance,
so you don't have to touch i
t. -Mm-hmm.
-They're used a lot in industry.
They're used with machinery,
ductwork to spot check
hot and cold spots.
That can give you an idea
if there's some sort of problem.
-Right. -They're also us
ed
in commercial kitchens.
And we were wondering wh
ether they had a place
in the home kitchen, too,
and, if so, which one is best?
We have this lineup of seven
.
Price range was $24 to $162.
-Big range. -Big ran
ge.
We tested these on both
cast-iron skillets
like this one and st
ainless-steel skillets.
We read four different
temperatures -- 68 degrees,
310 degrees, 450 degrees,
and 1,050 degrees.
-[ Exhales sharply ]
-It's a thermometer,
so accuracy is impor
tant to test.
-Yes. -The best ones
here,
if they're used carefully,
were accurate within
about 3 degrees
of the true temperature.
-Oh, okay.
-"If used carefully" is a
n interesting point, though,
because some of these were o
ff by more than 100 degrees.
That is not their fault
because the accuracy
is susceptible
to a lot of different fac
tors.
You need to be careful
and sort of develop
your set of best practices
for using these.
Some of those factors are,
but not limited to,
how reflective the surface i
s, the humidity in the air,
how thick the air is...
-Oh, wow.
-...the angle at which yo
u're temping.
You want to try and
get right over whatever it is
you're temping, so it's
perpendicular.
So we consider these good fo
r giving you a ballpark reading.
And that can be useful,
definitely.
-Sure. -If you want t
o see
if your grill is heated up
or if you're using a doub
le-burner griddle,
you want to see which sp
ots are cold
and which spots are warm,
spot-checking a freezer
or a refrigerator for wa
rm and cold spots.
Any kind of surface that
you're cooking on,
whether it's a preheated skillet
or a baking stone in the oven,
or even an outdoor pizza ove
n,
great for that kind o
f thing, too.
-Okay.
-So, the way these work is,
they actually measure energy
that's radiating from the sur
face
and convert that into a t
emperature.
That energy is calle
d emissivity,
and it ranges from zero to one.
You can go online an
d find a chart.
Different materials have
different emissivity ratings.
And we found that the
more accurate
infrared thermometers
allows you to adjust
for the emissivity of wha
tever the material
you were temping. -Gotch
a.
But you got to do a
little homework.
-Got to do a little homework
. Got to go online,
find out what the emissivity is.
So, aside from the ac
curacy issues,
there are a couple of
design factors
that made some easier
to use than others.
They all operate with a l
aser beam or two,
just to give you an indicati
on of where you're temping.
It helps you aim.
Our favorite one had a la
ser beam...
and a circle around it
like a bull's-eye.
It was actually much easier
to see than a single
or a double beam, even i
n broad daylight.
This one was also adjustable
for the emissivity,
and the handle, believe
it or not,
made a difference to our
testers.
It was sort of a medium thick
ness, medium length.
People with different-sized
hands all found it comfortable.
Some of the others were a little
too small, a little too chunky.
This is our winning
infrared thermometer.
This is the ThermoWorks Indu
strial IR with Circle Laser.
It's got an emissivity
adjustment.
If you use it according
to best practices,
it's accurate to within 1
.7 degrees.
-There you go.
A little homework and th
e right equipment,
you can tell the temperature of
your skillet and so much more.
And our winner is the
ThermoWorks Industrial IR
with Circle Laser. An
d it runs about $90.
♪♪
-In the test kitchen, we
fly through cases of butter,
but at home, a single stick
can last for weeks.
Over time, butter can
absorb
flavors and odors fr
om nearby foods
if it's not stored properly.
So we tested butter s
torage containers
in two styles -- dishes a
nd bells.
Now, butter bells or
iginated in France,
and they're always used
at room temperature.
You pack the crock upside do
wn with softened butter,
and you fill this wi
th a small amount of water.
This forms an airtight seal.
Now, you do have to change
the water every few days
to keep the butter beauti
fully spreadable.
Just look at this.
Now, we tested this assortme
nt of butter bells,
tasting the butter every day
.
All the bells kept butter
fresh for two weeks,
but our favorite was this on
e, the original butter bell crock.
This large, easy-to-grab kno
b gave it an edge
over these other butter bell
s.
Its flared shape is simple
to fill and use,
and butter stayed fresh
and spreadable throughout
our testing.
We also tested butter dishes
, both in the refrigerator
and at room temperature.
As a control, we sto
red a stick of butter
in the fridge and at roo
m temperature,
but kept them in the
ir original wrappers.
We checked all the butters
every day,
looking for signs of spoilag
e.
Now, first, we found
that every container
did better than the o
riginal wrappers.
Next, we found that dishes kept
butter fine at room temperature
for two weeks, just l
ike the butter bells,
but in the fridge, they work
ed for about three weeks,
and one dish lasted
a full month,
and that's our winner --
the LocknLock
rectangular food container
and tray.
These flaps seal tightly
to keep butter extra fresh.
It's meant to be used
upside down,
so the lid doubles as a f
lat surface of the butter.
It even has these measuremen
t markings right on the bottom.
Now, with either of our winners,
your butter will stay fre
sher longer.
♪♪
-Monkfish is a very meaty,
sturdy fish that is
perfect for braising.
And, today, Dan's go
ing to show us how.
-So, I love monkfish.
It's such an interesting fis
h, great texture,
and it really does hold up
well to braising.
-Mm-hmm. -Today, we're go
ing to work
with a lot of kind of
North African flavors
to build this. -Ooh!
-So it's going to be
really complex --
sweet, savory, really aromatic.
So I'm going to start
with the aromatics.
And I have one onion here,
which I'm going to halve.
And then slice pole to pole.
It's about 1/4-inch-t
hick slices.
-Okay. -Okay, great.
So, we've got our onions cut
.
We're going to work
with carrots, as well.
This actually plays into
that kind of savory
and sweet thing we're ta
lking about.
So, very savory with the onions.
This is going to add some
natural sweetness to the dish.
So I'm going to slice these
down the center into two.
Okay, I'm going to slice
these 1/4-inch thick.
-I'm hearing the sound
of a very sharp knife.
It is making a really lovely
crack through those carrots.
-Carrots can be a tough vege
table to cut through
if you have a dull knife,
so this is nice and easy.
Add this to my bowl with
the onions.
Now we're going to work with
an orange.
This is going to add some
lovely aroma to it.
It's also going to hit
a little bit more
on that sweetness profile.
And it's going to work
in a couple
of different ways in the dis
h.
So I'm gonna use my peeler t
o take off nice wide strips here.
-Mmm. Orange zest.
-Orange zest. Okay.
So, two of these are goin
g to go into the bowl
with the other aromatics.
And this third one here I'm
going to mince really fine,
and we're going to mix it
with some garlic.
-Ooh.
-So this is going to
go into our bowl
with a teaspoon of mince
d garlic.
We're actually going
to save this,
and it's going to go in
at the very end of cooking.
-Ah, a nice bright hit
at the end.
-So, we have 2 tablespoons
of extra virgin olive oil
over medium-high heat, an
d we want it to just shimmer,
which you can kind of
see happening now.
-Mm-hmm. -We're going to
go in
with all of our aromatics.
And 1/4 teaspoon of salt.
-You know, with the o
range in there,
that really is an interes
ting braising profile.
-Little bit different
than maybe what you've had
before for a braised fish?
-Yeah.
So, I actually grew up ea
ting braised monkfish.
We had it a lot. -Really?
-Yeah, my mother always braised
it in a tomato broth, though.
-Oh, I love that. -W
ith a little bit of paprika.
Yeah, it was kind of
a standard dish in our house.
So I'm excited to see
it done another way,
because it really never
dawned on me
to make it different than
she always made it.
-That's great. Yeah, it's
going to have
some of the same flavors.
We have paprika and toma
to paste going in,
but, yeah, a few other things
going on, as well.
So we're going to cook this
until everything is
nice and soft and a
little bit of browning,
which is gonna be nice
for flavor.
Takes anywhere from 1
0 to 12 minutes.
All right. This is lo
oking beautiful.
You can see there's
some fond on the bottom there.
-Mm-hmm. -Everything's ni
ce and wilted.
And the onions get a
little bit sweeter
when you cook them that way,
so that's going to help out
the dish a lot.
Awesome. So now let's tu
rn our focus to the monkfish.
-It's not a looker.
-It's not a looker in any wa
y right?
If you've ever seen
a whole monkfish...
-Oh, they're evil-looking.
-This massive head
and huge teeth. They're
an interesting fish.
They're a bottom-dweller,
and they're like an assassin,
like attack hunter, right?
And so they don't move a lot
,
but when they do, th
ey can go really quickly.
And their muscle structure
is really unique.
And I think that kind of
almost lobster-like texture
that some people attribute to
it,
it comes from that, and it's
going to hold up really well.
It's not the kind of fish
that flakes apart.
So braising is a perfect thi
ng to do with it.
So when you're shopping
for monkfish,
you're only going to see the
tail portion
if you see it like this
at the supermarket,
this means that it has
the membrane still attached.
-Hasn't been peeled yet.
-Hasn't been peeled.
And it's something yo
u can do at home,
but I don't know. It
's kind of a mess.
And a lot of times,
you end up taking off
more fish than you'd like,
so I highly, highly recommen
d having your fishmonger
or whoever is behind the
fish counter do it for you.
And then you should
have something
that looks like this. -R
ight.
-So, really, really clean.
And this is what we're go
ing to work with.
All right. So we're just
going to cut this
into manageable pieces
about 3 inches in length.
So we'll probably get three
out of this piece here.
-How many pounds of monkf
ish is this?
-This is 1 1/2 pounds.
So I'm going to pat this
nice and dry.
And we're just going to seas
on it with salt and pepper.
Black pepper is a really nic
e component of this dish, too,
just in terms of how it balances
out some of the sweetness.
That really nice heat
and sweet is always nice.
All right. So I'm just going to
flip these over and repeat.
Now that everything's beautiful
and soft in here,
we're going to add the rest
of our sauce ingredients.
We're going to start with
4 teaspoons of minced garlic.
Got a tablespoon of tomato pa
ste.
Again, lots of richn
ess and savoriness
but some sweetness, as well.
-Mm-hmm.
-And I've got 1 1/4 teaspoon
s of paprika.
1 teaspoon of ground cumin.
1/2 teaspoon of dried mint.
And I have 1/4 teaspoon
of saffron.
-Oh, hello.
1/4 teaspoon?
-1/4 teaspoon. -Ah, n
ice.
-I upped the ante there
a little bit with the saffron.
-Yeah, you did. -Right?
-Oh, saffron and a br
aise is the best,
especially when there's f
ish in it.
Because you can really taste
the nuanced fragrance
of the saffron. -Yep.
-I don't like it when
it gets covered up with lots
of big, meaty things.
-Exactly. Yep.
Okay, great. We're just cooking
this until it's fragrant.
And that has already happene
d. -Smells pretty fragrant to me.
-Great.
So now we're going to do
a little deglazing
with one 8-ounce bottle
of clam juice.
You know, seafood broth
out there
isn't generally very good.
-No.
-And clam juice is reall
y consistent
and adds just some nice
background brininess.
It's not going to come off
as clam chowder or anything,
but adds a lot of flavor her
e.
And then you can use that.
You can scrape up all
of that fond
once it gets deglazed there.
Going to add our monk
fish now.
Just kinda nestle this in
to the liquid.
-Mm-hmm.
-Make sure that it's
got good contact.
-Oh, that smells good, Dan.
-Doesn't it already?
-Yeah.
-And I'm just going to spoon
a little bit
of the sauce over the top.
Get that nice and incorporated.
So it's not just unseasoned
on top there.
-Makes sense. You go
ing to have to flip
the fish over during cooking
or just leave it be?
-Just leave it be. -L
et it ride.
-Yeah. Let it ride.
And, you know,
the thing is, like, braising
, most of the time,
it takes forever, right?
It's this big project.
You're like, "I'm going to
braise something in the winter."
What's great about fi
sh is, it cooks so quickly,
you get, like, that comfort
and that hominess
but in a fraction of the tim
e.
-And usually we braise
in the oven,
but I don't see the oven
on behind you.
-No need. This is a good summ
ertime dish.
You know, you don't
have to turn your oven on.
It's not going to heat up
your kitchen very much.
So we're going to let this cook
until the monkfish hi
ts 140 degrees.
That's really important.
A lot of people think ab
out temping
with just like steaks and meat,
but with fish it's just
as important.
And that's going to make
sure we have
really tender, juicy results
.
It's going to be per
fectly cooked
and that's going to take
anywhere from 8 to 12 minutes.
Okay, let's check out our fish.
-Oh, what a nice simmer.
-Smells good, too. -I
t does.
All right, so I'm going to
take our temp here.
We're looking for about 140.
All right, there we go.
We got 142.
-Not bad. -Nice.
-Not spot on, but re
ally nice there.
So I'm going to turn
the heat off.
And then I'm going to go fishing
for our orange zest strips.
They've done their job.
They've contributed lots
of flavor.
So our final components,
we've got lots of cooked
rich flavors in there.
And a lot of this is
going to add brightness
and kind of pops of complemen
tary flavor.
So we first have 1/4 cup
of chopped, oil-cured olives.
-Mmm! -Oil-cured is
not
the best name for them. It's
kind of a misnomer.
They're actually salt-cured, but
they're really rich and dense.
You know, there's no liquid
to kind of dilute anything.
So they're going to add a lo
t of nice salinity
and a lot of richness, too.
Then we've got 2 tabl
espoons of fresh mint
that's been chopped.
-Oh, so fresh mint to
complement the dried mint
that you put in earlier.
-Double mint.
-[ Chuckles ] -Doubl
e-mint fish.
-And then, for some acidity,
a teaspoon of sherry vinegar.
-Mmm!
-And then, finally,
we have our garlic
and orange zest mixture
from before.
So this is where we're going to
get fresh orange flavor
and a little bit of nice pun
ch from that garlic.
-Yeah, a little kick
-Little kick.
So we're going to ge
ntly just stir this in.
Oh, yeah.
It's almost like a foldin
g motion,
really, more than anything.
Beautiful. -Oh, that
smells delicious.
-Let's just do a quick ta
ste for seasoning.
It needs a little salt.
-Does it?
-Mm-hmm.
And a little bit more pepper
.
That's really our only heat
in the dish,
and so it's nice to have a
good amount of pepper in there.
All right, I'm going to give
you this really nice
big piece here. -Oh, thank y
ou.
-Lots of beautiful vegetable
s. -Mmm.
That is beautiful. -I
sn't it? It's gorgeous.
And really not that m
uch effort involved.
-No. I'm going to go in
for some of the sauce first.
I just want to get a sense
of the flavors.
Oh-ho!
I love it!
-You do? -I do.
The carrots, the onions,
but then the saffron,
and then a little bit of
that oil-cured olive.
And then the mint.
It's a complex mixture
of flavors.
-Mm. -Well, and the f
ish
is perfectly cooked.
-Mm.
I love that monkfish texture
. It's so nice.
So unique among whitefish.
-Mm-hmm.
-But it's got the ni
ce resiliency.
-Yes! -You know?
In that kind of lobster-ish way.
-In that lobstery way.
Dan, this is lovely. Thank you.
-You're welcome.
-So if you want to make
braised monkfish,
pull out your Dutch oven
and build a flavorful br
aising liquid
using a variety of spice
s and clam juice,
and simmer the fish
until it reaches 140 degrees.
From "America's Test Kitchen
,"
braised monkfish with saffron
and olives.
You can get this recipe and all
the recipes from this season,
along with select episodes
and our product reviews
at our website, americas
testkitchen.com/tv.
I'm going to make this
for my mother.
-Mm! -I think she would l
ike
the updated sauce.
Which >> Good morning. I'm
JamesSteinbach . I'm a volunteer here
at PBS Wisconsin. And we're
justtaking a little bit of a break
here, really kind of to remindyou that
PBS Wisconsin andcreate I'm sure
you know aboutcreate. It's the
it's the one of the other channels that
we havealong with kids and theWisconsin
Channel. We've gotcreate is really sort of
like having a masterclass
in cookingand crafts right there. Every
day, whenever you want to belooking at
something like that .And we'll talk about
this moretoo. We have
a way to get thesethings
online. When you join. What's it called
, PBS Wisconsin?No, but when
you join PBSWisconsin, the Passport Passport
Passport. When you join, whenyou join PBS
Wisconsin you getPassport. And
then you can find all these shows. I
had to havethree people remind me of
that.More important, right now, thisis a
challenge break, whichmeans that your
contribution isgoing to be doubled. This is
really an important time to call
right now because it goes twiceas far.
So call us at one(800) 236-3636. We're looking
for 20 callers. You could be
one. Start be one. >> That's right. You
can be theone. I'm
Linda Berman, avolunteer here with
PBSWisconsin. And it is so muchfun.
Today I consider myself apretty
good cook, but I will
tell you, I just
learnedsomething about putting thesugar on the
cod to brown it. Imean, it's like,
duh , where haveI been?
But now it's an opportunity for you to
learn more. When you
pledge yoursupport at $12 a month, you
geta choice of three differentcookbooks.
One of them is celebrating America's test
Kitchen's 25th anniversary. It'sgot
500 incredible recipes for you to
choose from. Or you canget Jacques
Pepin's cookbook,The Essential Cooking
, and I'lltell you his risotto withvegetables.
With all the farmer's
market vegetables. Thisis the recipe
to have. Or you can get Lidia's cookbook
Lidia'sincredible family table. Andshe's got
a recipe there for baked
shells with cherrytomatoes that with all the
abundance of cherries. Amazing, amazing. These
can be yours at $12 a month. If
you want topledge $25 a month, you
amazingly at $300, get all threeof
these cookbooks. This is foryou
. And then we throw in thisPBS apron
. PBS Wisconsin. Enjoyour pleasure and our bounty
toyou when you call and pledgeyour
support at one(800) 236-3636.
ng programs are a
wonderful and a very longtradition on
public television.I think back to the early
daysof Julia Child as the
Frenchchef, for example . And they'realways interesting
programs.They refresh every now and then.
This is going to be the 25thanniversary,
I think, ofAmerica's Test Kitchen. So it's
been around for a long time.It's a
good, solid program,something you can depend on
andsomething you can depend onthrough
PBS Wisconsin. So the logical thing to do
is to becomea member, to show your
supportfor PBS Wisconsin, for
thisprogram and all the otherprograms you
enjoy . And one ofthe
best ways to do that is as a
sustainer. The nice thing aboutbeing a sustaining
member , thatmeans a monthly
payment giving to
PBS Wisconsin. It's easy. It's automatic
, and it'sflexible. You can change it if
you need to based
on yoursituation or whatever
. You arein control, but it makes it
veryeasy and you don't
have toremember. Now, did I pay
thatthis month? Did I pay that this
year? It just happens. Just likepublic
television keeps oncoming your
way, so does your gift to
support it. And you cando that
at (800) 236-3636.>> Challenge break. Good time to
call 1-800-236-3636. You know Linda mentioned that thing
aboutsugar on cod . I'd never heard of
that either. I feel like wherewhere
have I been? Because myCod does
not brown. But I'm going to be trying
this. This isone
of the great things aboutAmerica's Test Kitchen
is notonly the r
ecipes, but also the bits and pieces of
things thatyou simply may not have known
because they're expert , youknow, and as
as we all say aboutit, they
fail. So we don't haveto because they've
tested allthese recipes and they know
thatthey work. And it's really acritical
thing about that is these
programs for PBS Wisconsin often say
brought to you by viewers like you, that's
a fact.Viewers like
you, like me, like all of
us together make it possible. Viewership
anddonations from viewers are thesingle
largest portion of the funding that we
get to make. The programs that we do,
to acquirethe programs, to make theprograms.
It's not just a tagline. It is the
reality. Weare PBS Wisconsin. We
are yourstation. We are. We belong to
all of us. And so please call us
at one (800) 236-3636.>> And with
your call we want to
say thank you, thank you, thankyou
. We have got amazing ,wonderful
opportunities to getone of three
cookbooks or allthree cookbooks. You can get
thetest Kitchen Cookbook at
$12 amonth. This cookbook has again
recipes. What? I think it alsohas little
sidebars about thedifferent cast members
andlittle snippets such a
s why Julia always brines her
salmon.I never thought of that either
.Jack under bakes his cookies,Dan roasts
oysters, and Lisagrills her Thanksgiving
turkey.Okay, some of these things youmay
agree with, but at leastit's worth reading
about whythey do that
or Jacques Pepin'scookbook. And I want to
tell you that his
again, risotto withvegetables to
use the beautifulfarmer's market we have. Or
is rice salad are just
two of the 700 all time favorites.
700. Youcan always cook a different
recipe every night of the week,and you'll
be done for a coupleof
years. Or you can get Lidia'scookbook
. And again, she has arecipe for eggplant
that I've never thought of poaching
eggplant, but these are just
wonderful ways we can share newand exciting
recipes with you.When you call and pledge
yoursupport, you can get all threeof
these cookbooks, plus this great
PBS Wisconsin apron if you
call us now one (800) 236-3636.>> And
a reminder that this is achallenge.
Break the value of your
contribution is doubled forevery dollar you
pledge another dollar goes into the
pot for PBSWisconsin one of the best
benefits of PBS Wisconsin is
Passport. It's a way to access
all kinds of streaming programs,things that you
watch on TV that you public TV, things
that youmay not have watched onWisconsin
public television. Youcan find cooking
programs,including America's Test Kitchen. You
can find travelprograms, drama
programs fromall over the world. There's a
subset called Walter presents
agreat, interesting programs .That's what you get
access towith PBS Wisconsin Passport.When
you become a member of PBSWisconsin,
which you can doright now
by calling one of ourhappy, friendly
members, you'llqualify for the
challenge grant,which will be
great as well. All kinds of good reasons
to calland support Wisconsin. I'msorry,
PBS Wisconsin right now at
(800) 236-3636.>> See, some of us have been
around long enough that we stillsometimes call
it WisconsinPublic Television, which iswrong,
but we do sometimes. Infact, we have
a sign that hangs up that says, have
you made itthrough without doing that? And
the answer is no. Anyhow, it'sPBS Wisconsin
as you know. I
want to thank members of thedirector's
circle. These arefolks who have made an
extraordinarily generous gift of
$1,000 a year, or $100 a week,and
if you find yourself withthe means to
do that and you'relooking at these
programs andthinking, these are these arewonderful
programs, this is a great service. Consider joining
the Director's Circle. It's agreat way to
express yoursupport, and it's
terrificsupport for us to be able
tocontinue bringing these programsto you. It's
really theimportant thing is
whatever level works for you
is the rightlevel , whether it's $5 or
$1000.The important thing is find alevel
that works for you thatfits with your
budget and fitswith what you believe is
important to be able to do
. Andcall us at one
( 800) 236-3636.>> Remember
, this is a challenge break. We are challenging
you tocall us and
pledge your support.We have got
great thank yougifts. When you do
call at the$12 a month you get
again, the Test Kitchen Cookbook
with over500 recipes celebrating their25th anniversary
and little tips. And I know
many of us go online to
get recipes, but I always go back to
my cookbookslike these , where I can write
innotes, and you can actually seesometimes
a little samples of what you cook by
mistake. I'llnever forget that, and you can
get also the Jacques PepinCookbook, where
he's got 700,700 of
his all time favorite recipes. One of them,
I saw thechicken with saffron
rice. Imean, it's so easy to do.
Andyou look at it
and go, I neverthought of it
making it thateasily. And of course, Lidia's
cookbook, she's got over 200dishes. She has
a recipe for her skillet
cooked broccoli, which I saw in this
cookbook and startedusing. And whoever thought of
cooking broccoli in a skillet.
And it's so good and crispy
.It's delicious. And we're offering these
beautifulcookbooks all together at
$25 amonth for you. Plus, the PBS
Wisconsin apron, which I am
proudly wearing. I hope to takeit
home and get chocolate andfood all over
it, but it's an opportunity for you to
do thattoo. When you call
1-800-236-3636, I need to takecare of some
very importantthank yous. >> First of all,
thank you toyou. If
you are a member, asupporter of
PBS Wisconsin, wevery much appreciate that. And
of course , you'll be getting"Airwaves"
as one of the benefits of
membership. I alsowant to thank
the volunteers onthe phones today. They're doing
a great job taking your calls
sothat you can show your supportfor
PBS Wisconsin. I'd also liketo thank our
food donors today.It's a
Saturday morning, sowhat's better
than great donutsfrom the
Greenbush Bakery? Andwe also have food today
from Willy Street Co-op. Thanks
toeverybody who supports PBSWisconsin in whatever
way. But particularly today, we're
oking for your
support as amember of financial Contributor
to this venture, this adventurewe call
PBS Wisconsin. You can do it right now.
You saw those volunteers on the phone
call oneof them now at
(800) 236-3636.>> So as a
home chef or even ahome cook, even
a home heater,which I've sometimes
been toldthat I don't cook
food, I heatfood. But anyhow, these kind
of programs really allow you
to beinspired. And I want to
talkabout one other way to beinspired,
which is the Great
Wisconsin Quilt Show, which iscoming up very
soon inSeptember, and we've
got just alittle bit of video to
kind ofintroduce you to the quilt show,
the Great Wisconsin Quilt Show
is celebrating 20 years. >> Take a trip
down memory laneand experience something
new.Explore hundreds of educationalopportunit
ies, meet vendors
showcasing the latest in fabricsand quilting tools,
and hearfrom expert presenters
andeducators from upcycling oldclothes to
making a work of artto share
or appreciating expertcraftsmans hip,
there's somethingfor everyone. September 5ththrough
seventh at the Alliant Energy Center. Visit
Q uiltshow.com for full
event details .>> And after you've
gone to thequilt show, you're going to
behungry. So where else can you
come up with recipes? But fromour wonderful
cookbooks that we are encouraging you to
call withyour pledge of
support. At $12 a month, we have the
Test KitchenCookbook, which is incredible.500 recipes
celebrating their 25th anniversary, or Jacques
Pepin's cookbook , where he's gotrecipes
over 700 from hisfamily.
And he loves and ofcourse, Lidia's
cookbook. Andshe's got an entire chapter on
the wonders of polenta andrisotto.
So this is your opportunity. At $25 a
month, youcan get all three cookbooks,
plus this great PBS Wisconsincookbook. Excuse
me apron. This is for you, but
it starts withyour pledge right now.
One(800) 236-3636. I'm really glad to
havethis apron. I don't know if my
wife is watching, but if she is,she
will be so surprised becausemostly what I
do is not have an
apron. So this is great. And Iam
taking this home with me andit's going
to help me a lot. Socall us
at one (800) 236-3636.Make your pledge
of support.It's still a
challenge break.You can make a difference. And
the best thing to do right nowis
make your pledge call us. Youknow the
-Visit our website
where you can sign up
for our free e-mail newsletter
for even more of the
recipes and stories
you love from all of our
cast and cooks --
americastestkitchen.com/tv.
-From the cooks and editors
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To subscribe, scan the Q
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"America's Test Kitchen"
is brought to you
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-Plugrà European-style bu
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-Sur la Table,
where you can discover
an assortment of provisions
for your next meal or gathering,
from cookware and tools
from a wide variety
of kitchen brands to
hands-on cooking classes.
Visit us at surlatable.com.
♪♪
female announcer: ESSENT
IAL PEPIN
IS MADE POSSIBLE BY:
female announcer: KITCHENAID:
FOR THE WAY IT'S MADE.
PROUDLY CELEBRATING TEN YEARS
OF COOK FOR THE CU
TO SUPPORT THE FIGHT AGAINST
BREAST CANCER.
female announcer: AND BY C
. DONATIELLO WINERY,
PRODUCING PINOT NOIR AND CHAR
DONNAY
FROM SONOMA'S RUSSIAN RIVE
R VALLEY.
C. DONATIELLO WINERY IS A P
ROUD SUPPORTER
OF JACQUES PEPIN.
AND BY:
male announcer: OXO GOOD GRIPS
.
OXO: TOOLS YOU HOLD ON TO.
- YOU KNOW, A GREAT STEAK IS
STILL
A VERY SPECIAL TREAT FOR ME.
I LOVE STEAK, AND THE MEAT IS
SO GREAT IN AMERICA.
THIS IS MY FRIEND DAVID SHAL
LECK.
HE'S A CHEF. HE'S AN AUTHOR.
AND MORE THAN ALL, HE HAD A
STEAKHOUSE,
SO YOU KNOW ABOUT STEAK.
- OH, YEAH, WONDERFUL.
THIS IS A BEAUTIFUL STEAK,
JACQUES.
HOW DID YOU GET THESE GRILL
MARKS SO PERFECT?
- WELL, I WAS TAUGHT THIS WAY.
THERE ARE TWO ENDS TO A NEW
YORK STRIP STEAK:
THE END TOWARD THE SADDLE,
WHICH IS TOWARD THE BACK OF TH
E ANIMAL,
AND THE OTHER END TOWARD T
HE SHOULDER,
WHICH HAS MORE FAT THROUGHO
UT THE RIB.
CUT TWO 1-INCH STEAK FROM T
HE END TOWARD THE LOIN.
TRIM OFF ANY FAT.
SEASON WITH SALT AND FRESHLY
GROUND BLACK PEPPER,
THEN DRIZZLE WITH A LITTLE BIT
OF OLIVE OIL ON TOP,
PRESSING IT INTO THE MEAT.
SET THE STEAK ON A HOT GRILL
OR A VERY HOT GRILL PAN.
IT WILL COOK FOR ABOUT TWO MI
NUTES ON EACH SIDE.
TO MARK THE STEAK, FIRST,
TURN THEM THIS WAY...
THEN THIS WAY.
AND TURN AGAIN, CHANGING THE
ANGLE TO MARK
THE STEAK INTO A DIAMOND PATT
ERN.
REMEMBER, FOR THE PERFECT
MARKING,
YOU TURN THE STEAK THIS WAY,
THEN THIS WAY,
AND THEN THIS
WAY:
THE PERFECT CROSSHATCH PATTERN.
WHILE THE STEAK REST, MAKE
THE LEMON-THYME BUTTER
BY DROPPING 2 TABLESPOON OF B
UTTER INTO THE BOWL
OF A FOOD PROCESSOR.
FINELY MINCE FRESH THYME LE
AVES AND ADD.
GRATE THE ZEST OF A LEMON
AND ADD.
SQUEEZE A LITTLE BIT OF LEMON
JUICE
AND SEASON WITH SALT AND PE
PPER.
PROCESS UNTIL SMOOTH.
YOU CAN ADD A DASH OF WHITE
WINE TOO.
TRANSFER THE BUTTER TO A DISH
AND CHILL BEFORE SERVING.
SERVE THE RESTED STEAK WITH
A GARNISH OF FRESH WATERCRESS.
AND THAT'S IT. THAT'S THE WAY
I DID IT.
YOU WANT TO PUT A BIT OF BUTTER
ON TOP OF IT HERE?
- OH, WITH PLEASURE, CHEF.
- THAT'S GOOD.
THAT ALWAYS-- THAT NEVER HUR
T, RIGHT?
- NEVER HURTS.
- OKAY.
- PERFECTLY COOKED.
- ABOUT LIKE THAT FOR YOU?
- IT'S BEAUTIFUL.
- YOU KNOW, IT'S ALL ABOUT
MEAT TODAY.
FROM EASY TO ELEGANT, THIS
ISESSENTIAL PEPIN.
[glasses clink]
[upbeat string music]
♪ ♪
THE BEST WAY TO START A GR
EAT MEAL
IS TO ENJOY A GLASS OF WINE.
BUT OFTEN, YOU KNOW, WHEN I
HAVE A LARGE,
BEAUTIFUL PIECE OF MEAT LIKE
THAT,
THEN I WORK A WHOLE MEAL
AROUND THAT TYPE OF-- THAT
TYPE OF PIECE OF MEAT.
AND USUALLY IT'S A TRADITION
AL CELEBRATION.
TODAY WE'RE DOING A DISH O
F RIB ROAST,
AND--ONLY THIS TIME, I'M AD
DING, YOU KNOW,
A KIND OF A SPICE RUB TO IT
BECAUSE MY WIFE LOVE THAT ONE.
THEN WE'RE GOING TO MAKE VE
AL CHOPS WITH CAPER SAUCE,
AND FINALLY, A CLASSIC BRAISED
BEEF IN RED WINE SAUCE.
SO WE'RE GOING TO HAVE FUN
WITH MEAT TODAY.
OKAY.
WHEN YOU GET A STANDING RIB R
OAST LIKE THIS,
USUALLY THERE IS SEVEN RIB,
SEVEN RIB, FRO
THE SHOULDER TO THE LOIN HERE.
AND THAT PART HE
, WHICH IS THE MORE MEATY,
IS TOWARD THE LOIN.
THE PART WHICH HAS MORE FAT H
ERE,
AS YOU CAN SEE, IS TOWARD THE
SHOULDER.
SO WHEN YOU GET THREE RIB,
YOU TRY TO GET THE THREE RIB
TOWARD THE LOIN,
NOT TOWARD THE SHOULDER.
AND AS YOU SEE, THEY COME
USUALLY THIS WAY, COVERED.
SOMETIME PEOPLE COOK IT WITH
THE PIECE OF FAT
RIGHT ON TOP OF IT TO PROTECT
IT.
WE'RE NOT DOING THIS.
OF COURSE, WE'RE TAKING EVERYT
HING OUT.
BY THE TIME YOU FINISH CLEANING
IT UP,
YOU LOSE ABOUT HALF OF THE
WEIGHT
OF YOUR ROAST BEEF.
BUT SINCE I'M DOING THAT R
UB ON TOP,
I WOULD RATHER REMOVE ALL
THE FAT
AND PUT THE RUB ON TOP, BECAUS
E I HAVE SEEN MANY TIME,
AND I REMEMBER WORKING IN RESTA
URANTS,
WHERE YOU WOULD DO A BEAUTIFU
L RUB
ON TOP OF A, YOU KNOW, RACK O
F LAMB
OR SOMETHING LIKE THIS,
AND--BUT OF COURSE, WITHOU
T REMOVING THE FAT
THAT I'M DOING HERE.
AND WHAT HAPPEN IS THAT IT GET
INTO THE DINING ROOM.
THE FIRST THING THAT THE MAI
TRE D' DOES,
HE REMOVE THE WHOLE TOP WITH
ALL THE FAT
AND THEN WITH ALL OF THE STUFF
THAT YOU PUT ON TOP.
SO WHAT'S THE POINT?
YOU MIGHT AS WELL CLEAN IT
UP FIRST.
OKAY, SO MY RUB IS GOING TO BE
MADE WITH GARLIC,
A PIECE OF GINGER ABOUT THE
SAME SIZE AS THE GARLIC.
AND YOU COULD DO THAT IN A
SMALL SPICE GRINDER
OR IN A BLENDER LIKE THIS.
THAT'S PRETTY STRONG.
OKAY.
I'M PUTTING A COUPLE OF TAB
LESPOON OF SOY HERE.
HERE I AM, YES.
A BIT OF SUGAR.
NOW, SEASONING, LIKE A SPANISH
PAPRIKA,
WHAT THEY CALL PIMENTO THERE,
AND CAYENNE.
CAYENNE IS VERY STRONG,
SO I WILL HAVE JUST A LITTLE
DASH OF
YENNE
AND SOME MUSTARD, DRY MUST
ARD.
I MEAN, YOU CAN VARY YOUR RUB
THE WAY YOU WANT, YOU KNOW?
ACCORDING TO YOUR OWN TASTE;
THIS IS A PRETTY SPICY RUB.
HERE WE GO.
[blender whirring]
AND THIS WE'RE GOING TO RUB
ALL OVER THE MEAT.
I'M GOING TO USE MY HAND,
THE BEST WAY OF DOING IT,
ALL OVER LIKE THIS.
I WILL PUT IT UPSIDE DOWN IN
A ROASTING PAN HERE
AND THEN PUT THE REST OF T
HE RUB ON THIS SIDE.
AND I WILL COOK THAT IN AN OVEN
AROUND 400 DEGREE
FOR ABOUT 30 MINUTE ON ONE SIDE.
OF COURSE, THE TIMING IS GO
ING TO CHANGE SLIGHTLY
IF IT'S THICKER, BIGGER, AN
D SO FORTH.
BUT ABOUT 30 MINUTES ON ONE
SIDE,
TURN IT ON THE OTHER SIDE,
ABOUT 30 MINUTES ON THE OTH
ER SIDE.
AND THEN IT HAS TO REST BEFO
RE YOU CARVE IT.
MY ROAST BEEF IS COOKING NOW,
SO I'M GOING TO SHOW YOU HOW
TO MAKE VEAL CHOPS
WITH A CAPER SAUCE.
JUST SAUTEE--
SO I HAVE A RACK OF VEAL HERE,
RELATIVELY SMALL.
THIS ONE IS CLEAN ALSO-- AS Y
OU CAN SEE,
I DON'T HAVE THE CHINE BONE
OR ANYTHING.
ALL I HAVE IS THE RIB.
NICE.
HERE.
USUALLY, AGAIN, YOU WOULD CLEAN
THAT PART OF IT,
WHICH IS ON THE BONE HERE
AND MAYBE DO THE END OF THE BONE
REALLY MORE FOR LOOK THAN A
NYTHING ELSE.
SO A LITTLE PIECE OF BUTTER.
I WANT TO SEASON MY MEAT
WITH A LITTLE BIT OF SALT
AND PEPPER.
SALT...ON EACH SIDE...
PEPPER.
ALWAYS FRESHLY GROUND PEPPER.
BLACK PEPPER IS ALWAYS MY FAV
ORITE.
OKAY, HERE WE'RE GOING TO COO
K THIS.
THAT WILL COOK USUALLY ABOUT
THREE MINUTES ON EACH SIDE,
TWO, THREE MINUTES ON EACH
SIDE.
THE VEAL IS USUALLY SERVED
SLIGHTLY PINK INSIDE.
WE'RE GOING TO DO A SAUCE
WITH ONION.
I HAVE PLENTY HERE.
I AM TO HAVE A LITTLE BIT
OF RIND OF LEMON HERE
THAT WE'LL ADD TO IT AT THE END.
I HAVE A LOT OF SAGE IN MY
GARDEN,
AND SAGE DOES ACTUALLY
QUITE WELL WITH VEAL.
THERE IS SO MA
DIFFERENT SAGE.
SOME, THE LEAVES ARE EXTREM
ELY LARGE,
SOME VERY NARROW, SOME SLIGH
TLY REDDISH.
BUT SAGE IS CERTAINLY NOT USED
AS MUCH
AS YOU WOULD THYME,
THYME OR SAVORY, YOU KNOW?
LET'S SEE THIS.
YEAH, THIS IS BEAUTIFUL NOW.
WHEN YOU PUT A PIECE OF MEAT
IN THE OVEN
LIKE I PUT THAT ROAST BEEF,
THE HEAT COMES FROM THE OUTSIDE.
THE MEAT SHRINK.
BY SHRINKING, IT SQUEEZE ITS
ELF OUT OF JUICE.
AND THAT JUICE GOES THROUGHOUT
THE CENTER OF THE MEAT.
THAT THE MYOGLOBIN OR THE MUS
CLE LIQUID, YOU KNOW,
IN THE MUSCLE TISSUE.
IF I TAKE THAT PIECE OF MEAT
OUT OF THE OVEN
AND CUT RIGHT THROUGH, ALL OF
THE OUTSIDE--
MAYBE ONE INCH OF THE OUTSIDE
OF THE MEAT IS GRAY,
LIKE IF IT'S WAY OVERCOOKED,
BECAUSE IT SQUEEZE OUT OF JUICE.
NOW, THE CENTER, ON THE OTHER
HAND, IS LUKEWARM,
SOMETIMES EVEN COOL--LUKEWARM,
TOTALLY BLOODY, TOTALLY RARE,
AND YOU SAY TOTALLY RAW IN THE
CENTER,
TOTALLY OVERCOOKED ON THE OUT
SIDE.
YOU LET THAT PIECE OF MEAT REST,
THE MEAT DE-CONTRACTS,
AND THE MYOGLOBIN RUN THRO
UGH THE MEAT,
YOU HAVE JUICE TO START APPE
ARING IN THE STOCK--
I MEAN, IN THE PAN.
AND YOUR PIECE OF MEAT IS PINK
FROM THE FIRST SLICE TO THE
LAST SLICE.
THIS IS IMPORTANT TOO: THE BI
GGER THE PIECE OF MEAT,
THE MORE IMPORTANT IT IS.
I'M GOING TO COOK THAT
A LITTLE BIT ON THE SIDE LI
KE THIS.
AND IT WILL STILL TAKE A COUP
LE OF MINUTES.
SEE, I SEE A LITTLE BIT OF BLOOD
COMING OUT OF IT HERE.
THE MEAT IS COOKING SLOWER
AND RESTING,
AND THAT'S THE TIME I THINK
I WILL TAKE IT OUT.
HOPEFULLY I WON'T PUNCTURE IT.
BUT I PUT IT TO REST.
I WOULD PUT IT VERY OFTEN
AT HOME IN AN OVEN,
LIKE WHERE YOU WARM UP THE PL
ATES,
YOU KNOW, 120 DEGREE OR WHA
TEVER.
YOU KNOW, CAN LET IT REST HERE
A COUPLE OF MINUTE.
AND THEN I'LL PUT...
THE ONION IN THERE.
[sizzling]
SMELLS GOOD.
I THINK I'LL DEGLAZE WITH A
BIT OF WHITE WINE.
[sizzling]
SHOULD DO IT ESPECIALLY AT T
HE LAST MOMENT LIKE THAT.
YOU WANT YOUR WINE TO BOIL,
EVAPORATE A COUPLE OF MINUTES
FOR THE HARSHNESS, YOU KNOW,
OF THE WINE TO GO
AND JUST TO GIVE THE FLAVOR
WITH NOT TOO MUCH ACIDITY.
AND I CONTINUE COOKING IT
WITH A LITTLE BIT OF STOCK
TO INCREASE THE NICE SAUCE.
TASTE.
THAT'S GOOD--DASH OF SALT.
WE ARE GOING TO PUT THE SAGE
IN IT,
SO MAYBE I PUT IT NOW,
SO IT HAVE A CHANCE TO COOK
A LITTLE BIT.
CAPERS.
I WANT TO FINISH THAT SAUCE.
I COULD THICKEN IT A LITTLE BIT
OR JUST PUT MAYBE, LIKE,
HALF A TABLESPOON OF BUTTER
TO GIVE IT A LITTLE BIT OF LIA
ISON, WE CALL IT,
A LITTLE BIT OF THICKENING.
FRESHLY GROUND PEPPER ON TOP.
THAT'S IT.
MM, GOOD STUFF.
OKAY.
I CAN PUT MY VEAL NOW HERE.
AND YOU CAN SEE THAT EVEN THOUGH
IT HAS ONLY BEEN HERE
A COUPLE OF MINUTES, MAYBE
EVEN LESS,
THERE IS A CERTAIN AMOUNT OF
LIQUID WHICH COMES OUT OF IT.
AS I SAID, THE MYOGLOBIN
WILL COME OUT OF THE MEAT
AS IT REST,
WHICH IS WHAT HAPPENED HERE.
THERE.
THIS, OF COURSE, I WILL ADD
TO THE SAUCE.
I'LL PUT THAT ON TOP.
AND A LITTLE MORE, MAYBE,
OF THE RIND.
THAT'S IT.
THE VEAL CHOP WITH THE CAP
ER SAUCE.
THAT'S IT.
THE ROAST BEEF HAS RESTED NOW,
AND IT IS READY TO BE CARVED.
STILL PRETTY HOT.
I'M GOING TO TAKE IT AND PUT IT
DIRECTLY ON THE SERVING PLATTER.
NOW, WHAT I WANT TO DO IS TO
GET RID OF
AS MUCH FAT AS I CAN HERE,
AND IF I LET IT REST, THE
FAT WILL COME TO THE TOP,
AND I CAN'T-- YOU CAN SEE TH
E CLEAR FAT HERE,
BUT THERE IS THE JUICE IN THE
BOTTOM
THAT I WANT TO KEEP AND MAKE
A SAUCE WITH.
SO EVEN THOUGH, AS YOU SEE,
I REMOVED BASICALLY AS MUCH FAT
AS I COULD FROM THE TOP, IT W
ILL STILL BE A FAIR AMOUNT.
AND THE REST, OF COURSE--THIS IS
VERY THICK, CONCENTRATED JUICE.
SO I'LL PUT THIS...
I'M GOING TO DEGLAZE THAT
WITH SOME RED WINE.
BR
G IT TO A BOIL.
IF I FEEL THAT IT NEED A BIT
OF THICKENING,
THEN I WILL PUT A DASH
OF POTATO STARCH HERE, VERY L
ITTLE,
AGAIN, DILUTED... WITH A B
IT OF WINE.
YOU CANNOT USE THAT RAW.
IT HAS TO BE DILUTED WITH A L
IQUID.
AND THEN THE BROWN STOCK.
SO LET'S BRING THAT TO A BOIL.
ALL RIGHT, NOW IT COOKED A
LITTLE BIT.
I CAN ADD THIS.
YOU REALLY DON'T HAVE TO WORRY
TOO MUCH
WHEN YOU USE A POTATO STARCH
OR A CORN STARCH LIKE THIS,
BECAUSE AS IT'S DILUTED,
WHEN THIS TOUCH THE HOT LIQUID,
IT THICKEN,
RIGHT ON CONTACT.
SO YOU PUT A LITTLE BIT, STIR
IT, LOOK.
A LITTLE MORE, STIR IT, LOOK.
AND YOU STOP WHENEVER YOU FEEL
YOU HAVE ENOUGH.
I WANT IT JUST SLIGHTLY OILY,
LIKE A NATURAL JUICE, YOU KNOW?
THAT SHOULD BE ABOUT FINE.
THERE WE ARE.
YOU CAN SEE RIGHT, PROBABLY
IN THE CENTER--
IF I CUT A WHOLE RIB.
IT HAS RESTED FOR A WHILE,
AND YOU WILL HAVE SOMETHING
VERY BEAUTIFULLY COLORED.
I MEAN, FOR ME, IT CAN ALWAYS B
E SLIGHTLY MORE COOKED
OR SLIGHTLY EVEN LESS,
DEPENDING WHO YOU'RE SERVI
NG IT TO.
I WOULD PUT MY SAUCE IN THERE,
DRIBBLE A LITTLE BIT ON TOP
HERE.
GIVE A BIT OF RICHNESS TO THE
COLOR HERE,
A LITTLE BIT...
ON THIS HERE.
THE REST OF THE SAUCE ON T
HE SIDE.
A NICE LITTLE BUNCH OF WAT
ERCRESS HERE...
WITH A BIT OF COLOR.
AND THIS IS IT: THE SPICY RI
B ROAST.
AND NOW WE'RE GOING TO GO
A REALLY EARTHY DISH
FROM BURGUNDY, A BRAISED BEEF
IN RED WINE.
THIS IS A TYPE OF DISH, YEAH,
THAT YOU DO IN WINTER
WHEN IT'S NICE AND COLD.
AND THE TYPE OF MEAT THAT YOU
USE IS DIFFERENT, OF COURSE,
THAN WHAT YOU USE FOR THE
ROAST BEEF.
THIS IS A PIECE OF SHANK.
THE SHANK, AND AS YOU CAN S
EE HERE,
IT SEEMS THAT THERE IS A LOT
OF FAT.
BUT ACTUALLY THIS IS NOT FAT;
THOSE ARE SINEW.
AND AS THEY COOK, THOSE SINEW
BECOME VERY GELATINOUS AND NICE,
AND SO WE LEAVE THAT ON.
HOWEVER, I WILL REMOVE THE LAYE
R FROM THE TOP.
YOU DON'T WANT TO TAKE MUCH M
ORE THAN THAT,
BECAUSE HERE IS JUST A BIT
OF A SKIN, YOU KNOW,
AND AS I SAID, UNDERNEATH,
THOSE ARE ALSO SINEW.
SEE THAT LARGE, LARGE SINEW
HERE.
IT TRANSFORM KIND OF LIKE GEL
ATIN, YOU KNOW,
WHEN IT'S COOKED AND IT BEC
OME VERY MOIST.
NOW WE DO THE MARINADE, WE CALL.
AND THE MARINADE--I'M GOING TO
HAVE A HEAD OF GARLIC.
I HIT IT ON THE SIDE HERE,
AND I LEAVE MY GARLIC IN THERE.
OR ONE LARGE ONION LIKE THA
T BIG RED.
COUPLE OF CARROT.
ALL OF THAT WILL BE COOKED
WITH THE MEAT EVENTUALLY.
OKAY.
I HAVE HERE A LITTLE BIT OF
THYME.
I MEAN, YOU COULD HAVE THYME
OR SAVORY.
THERE IS THYME.
I'M GOING TO PUT A FEW BAY LEAF.
MAYBE THREE BAY LEAF OR FOUR.
DOESN'T REALLY MATTER.
OREGANO.
A LITTLE BIT.
PEPPERCORN.
I COULD PUT THE PEPPERCORN
THIS WAY
OR CRUSH THEM INTO WHAT WE C
ALL A MIGNONETTE.
RED WINE VINEGAR.
TWO OR THREE TABLESPOON.
A BIT OF BALSAMIC VINEGAR,
A LITTLE BIT OF SOY SAUCE.
AND THEN YOU WANT TO MARINATE
THAT WITH THE WINE.
AND HERE, I NEED 3 CUP OF
WINE.
3 CUP OF WINE, 75 CENTILITER
IS ONE BOTTLE.
AND THAT'S IT,
AND OF COURSE, THE BETTER THE
WINE,
THE BETTER THE RESULTS.
COVER IT, AND PUT THAT TO MAR
INATE OVERNIGHT
OR ONE DAY OR TWO DAYS,
EVEN THREE DAYS IN THE REFRI
GERATOR.
AND THIS IS WHAT I WOULD GE
T HERE.
PUT THAT PIECE OF PLASTIC WRAP
RIGHT ON THIS ONE.
AND YOU CAN SEE THAT THIS ONE
IS RIGHT THERE.
IT CHANGE COLOR.
AND I'M GOING TO PUT A DASH O
F OIL IN THERE,
TO START BROWNING THIS.
AND THAT--I SHOULD ACTUALLY
DRY IT A LITTLE MORE.
IT WILL BROWN BETTER.
AS SOON AS IT'S BROWN ALL
AROUND--
AND IT WILL TAKE 8, 10, 12
MINUTE.
YOU PUT ALL YOUR MARINADE
ON TOP OF IT,
BRING IT TO A BOIL, COVER
IT,
PUT IT INTO A LOW OVEN, LIKE
275 DEGREE,
FOR ABOUT THREE HOURS,
AND YOU HAVE A VERY, VERY NICE
TENDER PIECE OF MEAT.
MY MEAT HAS BEEN BRAISING NOW
ALL THAT TIME, AND YOU CAN SEE,
PUTTING MY KNIFE RIGHT THRO
UGH IT,
THIS IS VERY TENDER.
AND THE ADVANTAGE OF THAT PIECE
OF MEAT VERY MOIST,
SO NOW I HAVE TO REMOVE IT,
REMOVE AS MUCH OF THE FAT
THAT I CAN,
AND OF COURSE, DO A SAUCE WIT
H IT.
THERE IS THE MEAT.
TRY TO GET ALL OF YOUR GARN
ISH OUT.
HERE WE ARE.
BRAISED MEAT.
NOW I CAN STRAIN THAT.
THERE IS A FAIR AMOUNT OF...
OF FAT IN IT.
I'M GOING TO LET IT REST FO
R A MINUTE.
PRESS A LITTLE BIT ON IT.
I DON'T WANT TO LOSE TOO MUCH
OF IT.
THAT'S IT.
IN FACT, I NEED A LITTLE BIT
OF THAT BASIC SAUCE HERE
TO PUT IN MY MUSHROOM-- I HA
VE MUSHROOM HERE.
AND I COOK THAT WITH A BIT
OF THE WINE SAUCE.
ON THIS SIDE,
I HAVE CARROT, AND I HAVE BABY
ONION,
WHICH ARE HOT, AND HERE, POTA
TO.
SO ALL OF THAT ARE GOING TO BE
PART OF THE GARNISH.
SO I CAN PUT THEM ALL TOGETHER
NOW, ACTUALLY...
AND DRAIN OUT THE WATER.
ALL OF THAT IS GOING TO BE ADDED
TO THE MEAT.
THIS IS DRAINED A LITTLE BIT.
I WILL TRY WITH THIS TO PICK UP
AS MUCH FAT AS I CAN.
SEE, WHAT YOU DO WITH THE TOP
OF YOUR LADLE HERE,
TRY TO SCOOP JUST THE FAT.
VERY OFTEN, YOU PUSH WITH
THE BACK OF IT ON ONE SIDE
TO PICK IT UP ON THE OTHER SIDE.
I WANT TO BRING THAT TO A B
OIL NOW, THICKEN IT.
MAYBE A LITTLE BIT OF FRESH WINE
WILL BE GOOD WITH THAT.
BRING IT TO A BOIL.
AND I'M GOING TO THICKEN IT
WITH A DASH OF POTATO STARCH,
WHICH I WILL AGAIN DILUTE
WITH WINE.
ALL RIGHT.
THE MUSHROOM...
REMEMBER I PUT A LADLE OR TWO
OF THE WINE SAUCE IN THERE,
AND IT'S COOKED.
SO THAT WILL BE PART OF OUR
GARNISH HERE.
SO THIS IS READY.
I CAN PUT THE JUICE BACK IN
THERE,
OR, IN FACT, I CAN PUT THE WH
OLE THING IN THERE.
AND NOW I'M READY TO THICKEN IT.
LET'S SEE WHAT IT LOOK LIKE
WHEN IT GET HOT ENOUGH.
IT SHOULD BE NICE AND SYRU
PY.
I DON'T WANT IT TO BE TOO
THICK, BUT...
IF I DON'T HAVE ENOUGH, I PU
T A LITTLE MORE.
I THINK THAT SHOULD BE FINE.
I'M GOING TO TASTE IT, OF COU
RSE.
MM, VERY WINEY.
THAT'S GOOD. I NEED PEPPER IN
THERE.
IF I CUT IT IN THERE, YOU CAN--
YOU WILL SEE THAT THAT MEA
T INSIDE
IS REALLY KIND OF FALLING APART,
JUST THE WAY THE BRAISED ME
AT SHOULD BE.
SO HERE IT IS.
VEGETABLE...
OKAY, THIS IS HOT.
THEY ARE ALL WARM, SO...
THE BOILED ONION,
THE BABY CARROT.
AND THEN OF COURSE, THE SA
UCE WITH THE MUSHROOM.
THAT TYPE OF LIKE A
RGUNDY, BUT DOES IN A BRAISED WAY.
AND THIS IS IT.
THE BRAISED BEEF IN RED WIN
E SAUCE RIGHT THERE
FOR A WHOLE FAMILY.
YOU CAN PRESENT THOSE AS I D
ID HERE,
FAMILY STYLE, YOU KNOW?
AND THAT'S NICE TO DO THAT.
VERY OFTEN WE ARE SO USED NOW
TO SERVE EVERYTHING ON PLATE.
BUT FO
A--EVEN A FORMAL DINNER FOR A FAMI
LY,
I LOVE TO PUT IT THIS WAY.
YOU KNOW, HOW YOU SERVE IT
MAKES A DIFFERENCE,
ESPECIALLY WHEN YOU ARE WITH Y
OUR GUEST OR WITH FAMILY.
YOU KNOW, I'M NEVER READY
TO LEAVE THE TABLE
WHEN I'M WITH FRIENDS AND
THAT THE FOOD IS GOOD,
AND THE WINE PLENTIFUL.
HAPPY COOKING.
>> Good morning. I'm JamesSteinbach. I'm a
volunteer hereat PBS Wisconsin.
We're justtaking a little bit of a
breakfrom this wonderful morning thatwe're having,
which you mayremember is
what we always do onSaturday mornings. And
the onlydifference this time is we'reasking
you to join PBS Wisconsinas a member.
Oftentimes in ourpledge breaks
, we'll run, youknow, special shows, wonderfulshows
. But we thought this wouldbe a great
t hing because we
knowpeople love these Saturdaymorning how to
cooking andquilting shows. And, you know
,when you learn from JacquesPepin, their
favorite Pepin,Pepin, then you're learning fromthe
best and it's just an
extraordinary opportunity to be dropping into
his kitchen as he shows all the
different stepsthat you're going through. And I
was I'm not going to make
manyof the things he does, but I'll
make some of them. And the thingis,
I'll be a lot more confidentwhen I
do that because I'm learning from the best.
As I say,all of the folks we
have on PBSWisconsin are, of course, the
best, and we need you to supportthese
folks who are the best atone
. (800) 236-3636.>> I'm Linda
Berman, a volunteerhere at PBS Wi sconsin,
and we'reasking you to be
your best whenyou give us
a call and pledge your support for quality
programs. We are offering these
incredible thank you gifts, especially watching Jacques
Pepin Cook. I mean, just lookingat his
cookbook is one option you have for
getting it $12 a month. This cookbook includes
corn and pepper saute, little
corn fritters , crispy cornpancakes, corn
crepes . Think ofthis. This
is the now the cornseason. And what
a great way to
use up all that great corn. Youalso
have the choice of the TestKitchen cookbook.
And againthey're celebrating their
25thanniversary. Unbelievable. 500recipes, but little
sidebars of the different, I should
say,tests that they've done andactivities they've
found.Lidia's cookbook is our thirdoption for
you, and Lydia has incredible recipes. You know,
it's 200 ideas and recipes andlittle
remembrances for you. You can get
all three of these at$25 a month.
It's only $300. Youget all
three cookbooks. Plusthis wonderful PBS Wisconsinapron.
This is for all you, butyou
can be your best by givingus a
call at one (800) 236-3636.>> Hello, I'm
Michael Bridgeman.I'm also a
volunteer here at PBS Wisconsin. And glad to
be withyou this morning as we
gothrough some of our favorite andmost
popular cooking programs,includin g
Jacques Pepin . And Ithink you'll
agree that theseare great programs
. There's along tradition of fine, goodquality,
high quality cookingshows on
public television , andit continues with
these kinds ofshows. And I don't
know aboutyou, but I watch them because
I'm looking for ideas , sometimesfor techniques, and
sometimes,frankly, just for entertainment.I know I'm
not going to make everything I see
, but I enjoywatching what people are doing
and how the thinking that goes
into it, and the thought andcare that
goes into it. One ofthe best ways
to support PBSWisconsin is by being a
sustaining member. And you cando that when
you call one of ourvolunteers on the
phone numberthat's on your scr een. Asustaining
membership means thatyou give
a monthly amount to PBSWisconsin. It
goes directly tothe organization. It's
easy,it's automatic, it's flexible,and you are
in control. Youdecide how much to give
and you decide when it starts,
when itends, everything else but
it's agreat way to give because it
moves one other thing off youryour plate
to think about every month. Think about that
when you call the number
(800) 236-3636.>> So think of the lineup
thatwe have. You know that you can
count on from PBS Wisconsin.We've got the
Essential Pepin,the Pepin, the Mexican table
Lidia's , Lidia's Kitchen, andsimply
Ming. These are programs.Well, you know,
a lot of folks, maybe you
like to just read through cookbooks just to
kindof see if you
get ideas, see what you might want
to do. Notthat you're going to be
cookingthat thing that night, but andif
you pair that love of readingthrough the
books and cookingwith these programs, it's a
perfect world. So call us at
one (800) 236-3636. It isn't just
supporting the programs. These these programs
, especially theones that take you around the
world, are not only food, butit's really
an insight becausecooking is so
fundamental toculture. It's an insight intoother
countries, other ways that people live, other ways
thatthey think certainly the other
foods that they have. But it's
really kind of like world travelin your
kitchen. So call us at
1-800-236-3636. t
he idea of worldtraveler in your
kitchen becausethat's what it is. Every night
.You can certainly have adifferent recipe and
a differentculture to celebrate.
We are celebrating you, you and
yourpledge of support when
you callus to become a supporter of
quality programing $12 a month,
we're going to offer The JacquesPepin Cookbook,
which is absolutely Essential Pepin and
he offers, okay, the season ofgreat vegetables
. How aboutcucumbers with tarragon?
OneI've never even heard of iscucumbers
and cream. Where you're actually cooking it
inheavy cream. I mean, that heavycream
again makes everythingtaste good. And then a
coldcucumber and tomato stew. Theseare
ideas that you probably wouldn't have thought of
whenyou were going to the farmer's
market. But now you've got greatrecipes to put
all of yourharvest and your bountytogether.
We also have the America's Test Kitchen Cookbook.
This is another great cookbookwith 500
recipes. How to'scelebrating their
25thanniversary. And finally, wehave Lidia's cookbook
. These are200 dishes plus family history.She's
got a great recipe for nocooking, just
raw olive oil and parmesan
parmesan cheese onfresh pasta. Easy
and it's easyfor you to get
all of these at $25 a month.
All three cookbooksplus the apron. But it
startswith you and your
1-800-236-3636. Call >> One of the
real benefits ofmembership in
PBS Wisconsin isthe PBS Wisconsin Passport
Program. What that is,
it's anonline resource full of all
kinds of programs. And your
membership gives you access tothe
Passport site, if you will
.And you can see all kinds ofgreat
public television programs. You can see
cooking programs, travel programs
,documentaries, dramas. You can see
programs from the US, frompublic television and
elsewherein the US, and also from
aroundthe world. It's really a
wonderful place to go, and I'veused it
frequently for findingthings that
I haven't seenbefore or that I've missed,
orwhatever. A great benefit ofyour support
of PBS Wisconsin.Just one
of the things you'll talk to our
volunteers aboutwhen you call
the number that'son your screen. It's really
verymuch worth your while to supportPBS
Wisconsin. You are the essential ingredient, if you
will, in this whole operation,become a part
of the family ofPBS Wisconsin by
calling the number
(800) 236-3636.>> Okay, so this Essential Pepinthis
is a serious book. This isthis
is a serious book. And Iwant
to note chicken and seafood
paella. And the reason I want
tonote that is because one of ourkids
lives in Spain . She's beenthere for
18 years, so she's Spanish
, basically. And herfamily, the family that she's
married into now, makes thisfantastic
paella. Now, everyperson you talk to who
makespaella says theirs is the
best.Every restaurant says it, butthis really
is the best. And I'mlooking at this
and I'm thinking that this is what
they do. Theygot the
mussels, they got the squid, they got the
one thingthey don't put in. I don't
think they put in chicken legs. I'm
not sure about that, but
I'llhave to ask. Anyhow, this bookhas
everything you're ever going to need for cooking.
For howmany years did we figure, Linda,
this is 700 recipes. So you'regoing to
be going what? What's
that? Two years? Not quite. Yeah
Yeah, yeah. Two years. You couldskip one
night a week, I suppose. But this is
somethingthat you really, you need tohave
in your kitchen. It's agreat thing. And
whether or notyou make the paella, you're
going to find something youlove. So call us at
one (800) 236-3636.
you're looking forsomething unusual
orinteresting, you look in acookbook. It's
like, I don'tknow what to make for
dinner.Well, trust me, Jacques Pepin'scookbook
of 700 recipes. I mean,just as James
said , you know,that's that's
two years worth of
recipes and of course, I had to
look at the cooking sectionbecause there's
chocolate walnutcherry cookies. How about achocolate
oatmeal cookie?Normally we just
make theoatmeal cookie plain. How aboutchocolate
and adding currants?He's giving you a little
twiston something. At the $12
a monthlevel, you can get the
JacquesPepin Cookbook, or you can getthe
American Test KitchenCookbook with, again
, 500recipes to choose from or
theLidia's cookbook with 200recipes. She has
a recipe herefor a black
, olive, orange, pinenut and golden raisin sauce
togo on pasta. Interesting
Unusual. You can get all ofthese interesting
and unusualcookbooks $25 a
month. You get all three of them,
plus the PBSWisconsin apron. This is it's
fun. You can experiment. But you
know what? That's what thecooking shows
are for. To give you confidence with our
greatteachers. As James said. Andwe're asking
you now to considerbecoming a supporter
of programslike this . Easy to do with
yourcall. One
(800) 236-3636 or goonline pbswisconsin.org
or useour QR code
.>> It's important to say thankyou
and I want to do that rightnow.
Say thank you. If you are asupporter
of PBS Wisconsin and if
you are, you might part of thedirector's
circle. That is a group that leadership gifts
toPBS Wisconsin. You might want toconsider
a gift of $1,000
peryear or $100 a month, whatever
.You can see that the LeadershipCircle gifts
are at the higher level, but if that's
the levelof commitment you can make, you
want to make, and you can morethan
see the benefits frommaking that
sort of a gift, thengo ahead and
think about it. But more importantly, do it.
If it'spossible for you to do
so. Butbelieve me, any level of
membership support is very much
appreciated. If you can doLeadership Circle,
terrific. Ifyou can do just a
regularmembership, that's fine. Theimportant thing is
to show yoursupport with
a financial gift to PBS Wisconsin. It's always
verymuch appreciated. Call now at
(800) 236-3636. takes
a specialgift to be able to host
a cooking show like this,
becausenot only do you have to be
agreat chef, but you have to be
ateacher and you have to be able
to do it in a tight time frame
with a camera staring at you. I mean,
this is really something these folks are
enormously talented and teaching and
education in the broadest senseis really
fundamental to PBSWisconsin. It's what we're about
from kids all the way
through topeople of my age. I want
to takejust a moment to thank our
fooddonors, because that's whatkeeps us going
here. And theyare Greenbush and Willy Street
Co-op. Thank you very much,because your
support is one of the key things for
making surethat our volunteers ha ve theenergy
and wherewithal to beable
to keep on volunteering .Call
us 1-800-236-3636. E WEBSITE
AT KQED.ORG/JACQUESPEPIN TO
LEARN MORE ABOUT JACQUES.
YOU CAN WATCH THE SHOWS ONLINE,
VIEW CLIPS OF JACQUES IN THE
KITCHEN,
PRINT MORE THAN 50 RECIPES,
AND SEE PHOTOS FROM BEHIND THE
SCENES.
ESSENTIAL PEPIN IS THE
COLLECTION
OF JACQUES' FAVORITE RECIPES
FROM MORE THAN 60 YEARS IN THE
KITCHEN.
THE BOOK INCLUDES ALL THE RE
CIPES IN THE SERIES,
ALONG WITH 600 MORE AND A
SEARCHABLE DVD.
IT'S $40 PLUS SHIPPING.
TO ORDER, CALL:
OR GO TO THE WEB ADDRESS BELOW.
OR YOU CAN ORDER THE COMPLE
TE SERIES
OF ALL 26 SHOWS ON DVD FOR $3
9.99 PLUS SHIPPING.
ESSENTIAL PEPIN IS MAD
E POSSIBLE BY:
female announcer: KITCHENAID:
FOR THE WAY IT'S MADE.
PROUDLY CELEBRATING TEN YEARS
OF COOK FOR THE CURE
TO SUPPORT THE FIGHT AGAINST
BREAST CANCER.
female announcer: AND BY C
. DONATIELLO WINERY,
PRODUCING PINOT NOIR AND CHAR
DONNAY
FROM SONOMA'S RUSSIAN RIVE
R VALLEY.
C. DONATIELLO WINERY IS A P
ROUD SUPPORTER
OF JACQUES PEPIN.
AND BY:
male announcer: OXO GOOD GRIPS
.
OXO: TOOLS YOU HOLD ON TO.
- OH!
Captioning byCaptionMax
www.captionmax.com
[upbeat string music]
♪ ♪
- HAPPY COOKING.
) -Buongiorno. I'm
Lidia Bastianich, and teachi
ng you about Italian food
has always been my passi
on.
It has always been
about cooking together
and building your confid
ence in the kitchen.
I'm showing off. Does thi
s look like a good meal?
So, make it.
For me, food is abou
t gathering around the table
to enjoy loved ones,
share a meal,
and make memories.
Tutti a tavola a man
giare!
-Funding provided by...
-At Cento Fine Foods,
we're dedicated to prese
rving
the culinary heritage
of authentic Italian foods
by offering over 100 spe
cialty Italian products
for the American kitchen.
Cento...
-Grana Padano --
authentic, Italian,
rich in tradition, ye
t contemporary.
♪♪
-Authentic Italian cured
meats.
Paolo Rovagnati --
The true Italian traditi
on.
-For over 140 years,
Auricchio traditional
handcrafted provolone,
made in Italy.
-Olitalia --
From chef to chef.
Not always do you ha
ve to sweat behind a stove
to make a great Italian
meal.
Start with an antipasto,
great Italian products,
and a beautiful salad
to go with it,
and you have it made.
A platter of cheese
with seasonal fruit
is simple enough to pull
together.
But I take it a step fur
ther.
I add my homemade plum m
ostarda
and some fried bread,
gnocco fritto.
I enjoy a salad for dinn
er,
and this one is easy
to pull together,
making it a great dish
to serve for easy entertaining.
Delicious meals
don't have to be complicated.
Socializing, getting tog
ether is a great thing.
Yes, around the table,
but also just socializing.
I mean, a girl's thing.
The girls socialize.
We have so much
to tell each other, you know?
I remember my grandmother
and her friends,
they would sit and talk
to each other,
simple things th
at they would do.
And so it continues
generation after generation.
And I love getting toget
her with the girls.
My role is, yes, getting
together,
but also nurturing them.
I need to pull out
something special for them.
A quick risotto, you kno
w, have some shrimps,
bring out some good wine,
and I happen to love age
d port.
I decant it in front of
them.
It makes them feel
like a million dollars.
Cheese Plate with Plum M
ostarda and Gnocco Fritto.
Mostarda, mustard,
you think of only mustard.
But Italians use our fru
it,
cook it with sweet honey,
sugar, and mustard,
and it makes a great
accompaniment to cold cuts,
to cheeses, to roasts,
to many things.
So let's begin.
We need acidity. Let'
s put vinegar.
Wine.
In here, this is mustard pow
der.
Let's put that in here.
And it's important
that it sort of dissolves.
Let's add the sugar.
Mustard seeds.
Of course they bring
the mustard flavor,
but also a little crunch.
And a little ginger.
And this is grated.
I would put a little bit
of salt here,
just a little to bri
ng out the flavor.
And of course, a
little peperoncino.
So you're getting the sw
eet and the savory mixture in he
re.
Italians, we love ou
r vegetables,
and we love our fruit,
especially in season,
and we preserve all of t
hose for those winter months.
And mostarda is one of t
he ways to do just that,
mostarda di frutta.
It's a simple way to pre
serve.
And here we have plums.
Here we are. Let's put t
his all right in there.
And you want this to cook
and become a very ki
nd of syrupy mixture.
We'll give it about 20 m
inutes, mix it occasionally,
and the mostarda will be
ready.
Buongiorno. Benvenut
i. You're in my library with me.
And here is where I
read your e-mails,
watch your videos,
and give you answers.
So, here I have one
from Barbara.
"I made your tomato onion
focaccia today
and added Kalamata olive
s.
All of your recipes I have t
ried
have been a big hit
with my family,
especially my husband, J
im."
Alright, Barbara. Thank
you.
Let's look at the pictur
e.
Oh, looks delicious. Wow.
Barbara, congratulation,
and I'm thrilled that
Jim is happy.
So, we made the mostarda.
I'm going to show you
how to make the gnocco fritto.
So, gnocco, it's a dough.
Fritto is fried.
So let's make the dough.
Warm milk.
Some olive oil.
♪♪
Some yeast.
And just mix that well.
Let that proof a little
bit.
In the meantime, here
is our mostarda.
It has cooled,
and it is beautiful and
chunky.
And, you know, th
e mostarda like this,
it's great, if y
ou have a lot of fruit,
double the recipe,
and it'll keep.
Mostarda like this
with a little bit of acidity
will keep for a while
in the refrigerator.
And now let's make the d
ough for the gnocco.
Put the flour.
Some salt.
Club soda. That gives it
a little bit of air,
little bit of a lightnes
s.
And let's see if that ye
ast has proofed a little bit.
It's began to be active.
Let's put it in,
and let's begin to mix.
Whenever you're making d
ough,
have a little bit mo
re flour close by
and have a little bit
more liquid
like I have here, the club s
oda.
And so let's add flour u
ntil it's at the right consistenc
y.
And you do want it loose.
Okay.
So, I'm going to change
it to a dough hook,
because I want to knead
it for a few minutes.
And usually to change it
to a dough hook, what I do
is that I slowly raise t
his,
and the dough so
rt of slides off.
Mmm. It's a little stick
y, but that's okay.
Let's put the hook on.
And you knead it like th
at for about five minutes,
put it in a glass bowl,
and you let it rest
for about 15 minutes,
and then we'll fry it.
I have a new message.
It's from Trey.
He says, "Ciao, Lidia. H
ELP!"
"I need three different
kinds of dips
for bread, breadsticks,
vegetables
for an aperitivo time
I am having.
What do you suggest?"
What do I suggest?
Mm. I'll tell you.
Let's begin with bean di
ps.
Here, you can deviate and go
on. You can put grated cheese.
You can put a little
pesto in there.
For breadsticks,
a nice dip would be
a cheese dip, nice Gorgonzola.
And you can have some
ripe figs.
Put a drizzle of honey,
and that goes great together.
And then you wanted
something for a vegetable.
One of my favorites is
celery sticks with Gorgonzola.
It's delicious.
I hope you have enough
information here, enough ideas.
Have a good party, Trey.
The dough that we kneade
d, I put in a nice oiled bowl,
and it has risen perfect
ly.
And let's go on and
work with it.
So, this is my kneading
board.
My grandmother had one.
This one was made for me.
And it has the corners h
ere so nothing will fly off.
And then, it has a lip go
ing down
which grabs the table.
And so as you knead it,
the board doesn't run away from you.
So it's perfect. Everythi
ng is contained,
and it's -- For me,
it's a little piece of memory,
and I want to share it with
you.
So, let's go and knead
a little more this dough.
Cut it in four pieces
just like that.
I have the pieces there,
and this is here.
You see how soft it is
and light.
And you want it like tha
t, because when you p
ut it in the oil, it puffs up,
and that's the way you w
ant it.
So, a little bit more fl
our.
The more flour you put,
the harder the dough gets,
so you don't want to ove
rdo it with the flour,
but it doesn't stick.
So it's a very simple do
ugh to work,
a very simple dough to m
ake.
Let's cut the corners of
f.
♪♪
Flour a sheet, sh
eet pan like that.
The gnocco fritto that
I remember were always square.
And so I'm going to cont
inue to cut them
and put them on a floure
d pan, and we're going to fry the
m.
And here I have a message
from Gregory.
He writes, "Olive oil.
I see so many different kinds.
Some are dark green.
Some are yellow.
What is the difference?"
Oh, my dear Gregory,
that's a big subject.
There's a few thousand diffe
rent species of olive trees.
That determines a lot the co
lor.
What also determines the
color is the maturity of the oli
ves.
The later you harvest
and make olive oil,
there's less aromas.
When you're picking that
oil,
do some testing
and try something new out.
Why not?
Well, I hope that helped
you, Gregory.
Have a great tasting.
Here we are, frying t
he gnocco fritto.
Fritto is fried, and
so we're frying.
We have a nice pot of ho
t oil.
You just take them light
ly,
and you just drop them in
just like that.
So I'm looking at these,
the ones that I dropped before.
Some of them are ready.
Gnocco is all about that,
the little belly.
And inside, it's empty.
And now the beautiful pa
rt, the payoff, the presentation
.
So a nice basket of gnocc
o fritto.
And here is the star of
the table, the cheese platter.
You know, Italy has the
largest diversity of cheeses.
And cheese like the Gorg
onzola,
the Grana, the Piave,
the Robiola, the Taleggi
o,
these are all north
and middle Italy.
And then you go down sou
th,
and you have the Provola,
the provolone.
Further south, Pecorino.
So, how would I make this pl
ate?
Let me show you.
A piece of cheese.
I'll take some crumbly c
heese.
Of course, some of my mo
starda.
Gnocco fritto.
And if you go to Parma
in Emilia-Romagna,
they'll give you a gnocco
fritto,
and on top, they'll drape
a slice of prosciutto.
So, does this look invit
ing?
Absolutely.
Let's take some cheese
with a little bit of mostarda.
♪♪
Mmm. The complexity of t
he milk
and then the contrast
of the sweetness
and of the spiciness
of the mustard --
It's a marriage made in
heaven.
And then this? I mean
, give me a break.
How delicious is this?
And you just bite into i
t.
Mmm.
And you can see the
inside, it puffs up,
and that's the beauty
of this gnocco fritto.
Of course, I could ju
st invite you,
but I think a better ide
a is, why don't you make your ow
n?
♪♪
-Salute! -Salute!
-It always brings me suc
h joy to connect through food.
My friends are everywher
e, from Italy to New York.
We always end up discuss
ing all things delicious.
I'm waiting for my dear
friend Rita Jammet to call me.
She is a great restaurat
eur for over 25 years,
and now she is a
champagne producer.
So when we get together,
it's all about the bubbles.
But I have some Italian
bubbles waiting for her here in my h
ome,
some prosecco. [
Video call ringing ]
Okay, here she is.
She's calling.
Rita, how you doing, Rit
a? -Ciao. Ciao, Lidia.
-Come stai? -Oh,
bellissimo, grazie.
Bellissimo.I'm
so happy. -Listen, I know you have
some bubbles there. I ha
ve some bubbles for you, too.
You have the French bubb
les. I have the Italian bubbles.
How's that? -Per
fect. Perfect.
-Okay.Salute. -C
heers.
Salute.Cheers.
Santé.
-It's always so wonderful
to see you,
because, you know,
you have that energy,
that passion, that love
for food, for beverages,
for restaurants and shar
ing.
You know, women
in the restaurant business,
it wasn't always easy.
-Definitely. Definitely.
Actually, I've been
so inspired by you,
because single-handedly,
what you were able to accomplis
h.
-Also, we are very much
part of getting involved
in women's organization.
-Yeah.
-It's all about women
being in the industry,
helping women to get for
ward in the industry.
-So, it's all about show
ing, you know, that it can be don
e,
empowering them, and guid
ing them.
It's very gratifying
helping the next generation,
and you impact people's
lives.
Amazing. -But I think
what's behind
is our passion for what
we do. -Definitely.
-Let me -- Let me
get that glass.
That sounds better.
-Yes.
-But have you been co
oking lately something?
What's cooking in
your kitchen today?
-Recently, I came across
your -- your recipe
of honeydew granita.
It was delicious.
-And it's simple. -It's
so simple.
-It's just making a
simple syrup.
And then you take the ho
neydew, ripe, lemon,
and you put it in the
processor,
and then you have this s
lush, if you will.
And you put it in the fr
eezer,
and you keep -- as it be
gins to form the crystals,
you begin to scrape it.
But actually, we also do
a slush, if you will.
Granita, you take granita
like that,
and you put champagne
or prosecco.
We call it sgroppino,
between drink and ea
ting with a spoon.
And we serve it after a
meal.
So next time you
make my granita,
mix it a little bit
with a champagne
and see how that does
for the end of the meal.
-Absolutely. -Che
er to that?
-Cheers to that. -Sal
ute.
Roasted squash and carro
t salad with chickpeas and almon
ds.
You know, one of those
kind of not-enough-time,
kind of lazy, "I
want to relax" kind of meal.
There's nothing better --
a nice selection of ch
eese and charcuterie
and then this great sala
d.
And you're looking at th
is, "This salad?
This is all kind of vegetabl
es."
Yes, roasted vegetable
and escarole salad.
So, get yourself some sq
uash, whether it's delicata squa
sh,
whether it's acorn squash
or butternut squash,
whatever you like here.
With the carrots, pe
el them, cut them.
The important thing abou
t this
is that you cut it
about the same size
so that they cook at the
same time, the vegetables.
That looks good. Let's pu
t it in the bowl.
And this roasting ve
getable technique,
I'm going to toss it
with a green salad.
And it's going to be
a great complement
for the cheese board
and the charcuterie board.
But these vegetables lik
e this can be a great side dish
to anything else that yo
u have.
So, let's dress these vegeta
bles
before we put them to ro
ast.
Salt.
Oil.
Some pepper.
♪♪
And let's mix.
So, I want to give it
some flavor,
flavor of the wild,
let's say -- fennel.
Fennel always evokes in
me that kind of open space,
a Sicilian side -- count
ryside.
And here you have the fe
nnel seeds.
You can buy fennel seeds
all the time.
You'll find them all the
time in sausages, whatever.
But I use the powder.
So, you take these seeds,
if you have a spice mill,
you grind it just like t
hat into powder,
and you put it just like
this.
So, you mix it well.
Everything is coated.
And you have a baking pa
n, so just like that.
Spread it. Give it a cha
nce
for every piece to kind
of cook and caramelize.
You heat your oven
at 425 degrees
and for about 20 minutes,
and it is done.
This one is from social
media.
George. "Blue ch
eese intimidates me.
How can a serve it
in a way that I will like it?"
Blue cheese -- in
Italy, Gorgonzola --
has a mold in it that ac
tually breaks down the cheese
and gives it a lot of fl
avor.
You can serve it many wa
ys.
I like my cheese with po
lenta,
so making some ni
ce, warm polenta,
and then I put Gorgonzol
a, and that's a whole meal.
You can bake it, bake ch
eese,
but blue cheese gets str
onger as it gets cooked and bake
d.
To anything that you can
add the blue cheese
without cooking it
is the best.
Keep on trying, because
it's a delicious cheese.
It's one of my favorite
cheese. So enjoy and thank you.
Thank you, George, fo
r your e-mail.
Ah, that looks good.
Just like that. Mm-mmm.
Let's add the chickpeas
and just spread them around.
I just want them to get a
little crunchy,
because the chickpeas
are cooked.
I'm going to put a li
ttle bit of oil
just -- just to bless
the chickpeas,
and then I'm going to put
balsamic vinegar.
Mm. That's going to real
ly bring another dimension
of flavor.
That's good. Let's pu
t this back in the oven,
and about 10 minutes,
just until everything
is caramelized,
and it's going to be rea
dy.
I also like a little cru
nch at the end,
so I'm going to toast
some almonds.
And yes, you can toast
the almonds in the oven.
But I want it close by,
because, you know,
they get sometimes
burned so quickly.
So this way, I can ke
ep my eye on it.
So, a nice pan like that.
Let's spread them out.
Gives you so much more f
lavor.
So, escarole. I love
escarole.
I certainly use it a lot.
It is a sort of
fall, winter vegetable,
but you have it year-rou
nd. It's inexpensive.
I'm going to take out
the tougher parts because --
And then I can make a
soup out of this.
I'm going to use just the
inside,
the soft part of the esc
arole, for the salad.
So, I'm going to put it
in a bowl.
♪♪
So, this is the basis
of the green part of
the salad, escarole.
Now, if you don't have escar
ole, you can use other salads.
And I'm looking at this,
and this is toasted enough.
Let's check the vegetabl
es.
The vegetables are nice, cri
spy, just the way I like it.
So we let them cool
just a little bit
before making the salad,
although the escarole
is a resilient salad.
Now, with all of this,
you have all those goodi
es on your table,
you need to pay attention
to some bread, too.
We have breadsticks.
We havetaralli.
And here we have cart
a di musica.
Andcarta di musica
is sheet music.
Usually you just take
it like that,
and you can bring it
to the table just like that.
We have a nice selection
here, so they have a choice.
And you know the ricotta sal
ata,
which we're gonna grate
over the salad.
And I think I'm set
to make the salad.
So here we are, the esca
role.
Nice. Beautiful.
Let's put the vegetables.
♪♪
The chickpea, the garban
zo, is nice and crispy.
The vegetables, look at
this, how beautiful.
Now the dressing part.
Oil, of course.
But this is already
dressed with oil,
so I need it basicall
y for the salad.
And balsamic vinegar.
That's the acidity
for this salad.
♪♪
Now let's plate it.
♪♪
Let's grab some of those
vegetables underneath.
I am going to put on top of
this
some ricotta salata.
This is ricotta salata.
So, you all know ricotta.
But when the herdsman
were up in the mountain,
in order to preserve
the ricotta,
they would salt the rico
tta.
And the salt woul
d dry some more.
And salt is a preser
vative, as well.
So we have salted ricott
a.
And this is a br
illiant invention.
And dry ricotta is reall
y good,
because it's between the
fresh and the sort of dry cheese
.
Delicious.
And I'm going to put some t
oasted almonds.
It's not the end yet
to this wonderful dish.
Okay.
Just like that.
And the almonds just add
that little kind of
last taste, crunch.
And that is our beauty.
So, now I'm going to make
my own little plate here.
Okay.
A little ricotta salata.
Mm-hmm.
Okay.
A little toasted almonds.
Let me taste. Let me tas
te and let me tell you.
♪♪
The crunchiness of the s
alad, the sweetness of the vegetable
s.
Thececihave
its kind of nuttiness.
So it's delicious. And
with this, I thought, you know,
a nice beer would go jus
t fine.
I have my glass.
I hope you get your glas
s.
Now...
I got it done. I
don't do this too often.
But I wasn't going to
go look for the opener.
And in the kitchen, they
would, you know, chug it down.
But I'm going to be a la
dy,
because you out there
deserve it.
And I don't like froth
or foam on my beer.
I'm going to put just
a little bit.
And everything delicious.
I want to invite you.
Salute. Tutti a tavo
la a mangiare!
♪♪
Meals and cooking,
sometimes it becomes
too structured.
It doesn't need to be th
at way.
You can set up family-st
yle.
Just put those pots
full on the table.
Let everybody help thems
elves.
Another time, you want t
o, of course, plate it
and individualize it.
But cooking shou
ldn't be pressure.
Yes, you know, you're pl
anning.
You're having guests for din
ner, and there's that --
But relax into it and
make it simple and cook simple.
Little sandwiches in
the backyard could work wonders.
-[ Singing in Italian ]
♪♪
-The food from this seri
es
JamesSteinbach I'm a volunteer at PBSWisconsin.
We're just taking abreak here to
talk about thesegreat shows that we've been
having on this morning. I thinkyou've been
watching morning.But if you haven't and you're
just joining for Lydia, then you know
what a terrific inspirationshe is for
you to try new things. It's sort of
like achallenge. And in fact, it is
achallenge. It's a challengebreak. So give
us a call
at1-800-236-3636, because your donation is going to
be doubled.This is a
great time to express your
support for PBS Wisconsin for Lydia, for actually,
if youthink about it
, all the showsthat we have on and
not just theshows, I mean, we do
so manythings now online
andeducational material, events, PBS Wisconsin is really,
youknow, if you think
about TV,it's so much more than
TV, andit's so much more than than
a lot of the stuff
that you see on TV, because everything we
haveis going to have some value.Everything
we put on the
mainquestion we have is, does itmake
a difference to people,does it have value?
And if itdoes for you, give us a
call1-800-236-3636. ngiorno.
I'm Linda Berman,a volunteer
here at PBSWisconsin welcoming you toLidia's
Kitchen. And the studioshere at PBS
Wisconsin. We havesome very special thank you
gifts for you when you call in
and pledge your support. We have
Lydia's cookbook, which is incredible. It's
over 200dishes. I'm just going to point
out she has a baked
shells withcherry tomatoes made
with freshcherry tomatoes, parmesan
cheese, mozzarella cheese, even more
mozzarella cheese, andfresh basil leaves. All right.
I'm already drooling here, but
you can get this cookbook alongwith
Jacques Pepin's cookbook.His Essential Pepin
with morethan 700 recipes. America's test
Kitchen Cookbook with 500recipes celebrating their
25thanniversary. All for a pledge
at$12 a month or one time,
$144.We offer for $25 a
month. Allthree of the
cookbooks, plus the PBS Wisconsin Apron. I
am proudto wear this not only
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to show I am a
supporter, and I encourage youto join
us and join me as asupporter of
PBS Wisconsin at one (800) 236-3636.
has been a part of PBSWisconsin
for decades, and everysingle episode has
been madepossible by members, people,viewers
like you. And that'swhat
we're asking you to dotoday, is to
become one of those viewers who supports
and helpsfund the programs that you see
,like the programs with Lydia orthe Jacques
Pepin that we sawearlier, or America's
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, yoursupport is essential. And one ofthe
easiest ways to do that isby becoming
a sustaining member .Sustainers give monthly
. It'seasy. It's automatic, it'sflexible, and
you always remainin control. You
decide how muchto give and
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If thatbecomes necessary. But you don't
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justdon't have to think about it as
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So asustaining membership
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say, it just makes one lessthing
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through the year. Become asustaining
member. Become amember of any kind by
callingthe number on your screen.
(800) 236-3636. Lydia has really
aterrific story. She came here asa
child growing up in postwarEurope. She
came here as a child
as a as a refugee, basically.And
then built a career as achef. And
she appeared on aJulia Child
show. And that was the thing that really
kind ofgot her pushed into TV.
One ofthe things I want to say
aboutpublic broadcasting is so manyof these
things originatedcooking shows, building shows,think
about it. They started onPBS and
they're here on PBSWisconsin, and we
are herebecause we know that they make
adifference and that y
ou want tosupport them. You want to watchthem and
so that's why we ask you to call us
at one 800 236.Excuse me, three six
, three sixand make
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all theseterrific shows that you
h ave,not just Lydia,
but all theprograms through the week that
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1-800-236-3636.>> And great programs make
greatpeople and great programs suchas Lydia's
make great food. Andwe
are here to help you withyour
life so you can enjoy it
stress free. I won't say, well,
all right , stress reduced.Reduced stress
is much better .And Lydia wants to
encouragethat that you make
food that youcan share with good people
andgood food to share with
yourlove for your life.
$12 a month.We offer the beautiful
Lydia'sCookbook. She has a greatchapter
on basic risotto. How tomake it. It
is not easy, but shewalks
you through it and theneven helps you
with what do you do with your leftovers.
I lovethat, I mean,
don't feelobligated to eat it a ll.
You canhave leftovers and
make anadditionally great meal. We also
have the Jacques Pepin are
morethan 700 all time favorites fromhis
life in food, and
we aretalking recipes that
areincredible and recipes that evenfrom his
grandmother's appletart. And then we have the
America's Test Kitchen Cookbook.All
of these can be yours.
Onebook at $12 a month, and
thetest Kitchen Book has 500
recipes. You can get all threeof them.
What a gift. You can
give three different people. You can
give for the $25 a month
or$300 pledge, as well as theapron
you can keep that for
yourself and give the booksaway. Most importantly
, it'shere for you to help you again
.Great people. You are continuingto
support great programs like this. So now is
an opportunityto give us
a call 1-800-236-3636and pledge your
support .>> Linda has been
telling youabout all kinds of cookbooks
that you can get when you becomea
member. I want to talk about afield
guide you can get withyour membership. Support the
field guide is our program guidethat
we call "Airwaves", and it
gives you information about the schedule each
month, includingthe kind of programs you'll see
on screen , some of the stuff
you'll see off screen as well.We'll touch
on a range oftopics,
including events, someof our education
efforts, and soon. And again, "Airwaves" is
a benefit of membership
toeveryone who supports Wisconsin
.Excuse me, PBS Wisconsin, bycalling the number
that's onyour screen. It's
your fieldguide to the best
television onthe air. And it's
well worth theeffort. I also want to
mentionthat PBS education is animportant part
of that, and PBSeducation is a
broad term,includes things we do
specifically for schools and forhomeschooling
people. But itincludes things like this. Our
how to
programs are sort of thecore of kind
of education. We do .You can learn an
awful lot, butyou act on
everything you learnis another question, but you
learn a lot by watching theseprograms. That's
the greatadvantage of public
television,a commitment to learning, toexpanding
. And you can be a partof that
with your support by calling now at
(800) 236-3636.>> So a program like Lydia is,
you know, it's all aboutcooking, but it's
also all aboutlife in a way. You
know, if youif you saw
earlier they had a brief conversation
about theimportance of empowering womenworking in
the restaurantbusiness, and that
was just kindof a little
aside, but it's in the context of this,
of thesetwo women. But Lydia, in this
case, doing this wonderful work,which truly is
empowering notjust women, me
too. I mean, I'mnever going to
be a great cook, but I can be
a much moreconfident cook with programslike
this. So if you
think aboutthe value of PBS Wisconsin,well,
here's another thing. We have a
great Wisconsin quiltshow coming up. You've probably
heard about this. It's coming
upin September. And this is aterrific
opportunity because ifyou pledge now, you
can gettickets. Can you get tickets? We
give tickets, tickets, pledge, pledge to the quilt
show. Pledgeto all of PBS Wisconsin.
Call us
at 1-800-236-3636. have got
so many wonderful opportunities for you through
our education system. We have
programs for parents, for kids.
We just pack backpacks for kidsto get
them ready for school. Wehave the
Great Wisconsin QuiltShow and
we have our wonderful cooking shows. Shows like
Lidia's , and we're encouragingyou
to become a supporter andsponsor. One of
Lydia's recipeshere is perfect for Wisconsintoday.
Slow cooked summer tomatoand
eggplant sauce. It's usingthe bounty of
our harvest. Great recipes like this come
fromwonderful people and Lydia'scookbook is a
way we're saying call with your support
and we'llthank you with the cookbook
. Hercookbook has over 200 amazingdishes. And
again, this is with a pledge of
$12 a month. You canalso get
the Jacques PepinCookbook, his
Essential Pepinwith over 700 recipes. And these
are recipes as well as storiesand
then finally, a choice ofthe test
American Test KitchenCookbook again,
500 Recipes Youcan't go wrong with any
of these. And if you
pledge $25 amonth, you get all of
them. Plusthe apron. This is our way
ofsaying thank you, thank you,
thank you for becoming asupporter and
sponsor. Remember,you can always get moreinformation
at pbswisconsin.orgor use the
QR code that is onyour
screen now. Or you can callus
one (800) 236-3636.>> If you
love cooking shows.How to shows, travel shows.
This is the place to
be. This beingPBS Wisconsin and
it's not justwhat's on the air. There's
plenty on the air, but there'seven more.
If you have access to
PBS Passport where there is awhole
library of how to programs
and the whole wide range of
programs that you might associate with
PBS Wisconsin,you get access
to PBS Passportwhen you become a member
, andwhen you support PBS Wisconsin,you get
access to all thesewonderful programs
as astreaming service that we
provide you throughout the year.So there's a
lot of choices anda lot
of ways to watch, butthey're
all essentiallysupported by you, by your pledge
of support to PBS Wisconsin,which
you can do right now at
(800) 236-3636. ws
are really asmuch about community as food,
although food and communityreally
belong together. Andthat's a
value that we really share at PBS Wisconsin.
All ofthe programs
that we do, you'll notice that so many
of them haveWisconsin in the name, because
we are PBS Wisconsin, not any
other place just here . We valueWisconsin. We
value the land . Wevalue the people.
We value thestories that we have. Which
iswhy we spend so much timebringing
those stories to you . Ithink that that's
a reallyspecial thing about PBSWisconsin, and
I hope you agree. And I hope you
can call us now at one
(800) 236-3636. And
g easy for everyone and showcases simple
-to-prepare recipes
that require fewer steps,
fewer ingredients,
and less cleanup,
without sacrificing flav
or.
The recipes can be found
in Lidia's latest cookbook,
"Lidia's a Pot, a Pan,
and a Bowl,"
available for $29.95.
To purchase this cookbook
and any of her
additional products...
♪♪
To learn more about Lidi
a, access to videos,
and to get recipes, tips,
techniques, and much more,
visit us online
at lidiasitaly.com.
Follow Lidia on Facebook,
Twitter, or Instagram
@lidiabastianich.
♪♪
-Funding provided by...
-At Cento Fine Foods,
we're dedicated to prese
rving
the culinary heritage
of authentic Italian foods
by offering over 100 spe
cialty Italian products
for the American kitchen.
Cento...
-Grana Padano --
authentic, Italian,
rich in tradition, ye
t contemporary.
And by...
♪♪
"Lidia's Kitchen" studio
provided
by Clarke, New En
gland's official
Sub-Zero and Wolf showro
om and test kitchen.
♪♪
- Announcer: The following prog
ram
is an encore presentation.
To give your support, call us at
1-800-236-3636
or visit us at pbswisconsin.org.
) Actually turn the clock around
and feel younger.
Woman, voice-over: I was doin
g exercise on PBS,
and Miranda showed up,
and she changed my life.
Second woman, voice-over: She
was discussing a technique
that she had created where you'
re engaging all your muscles
and slow down premature aging.
That got my attention right
away.
Third woman, voice-over: Just w
atching her inspired me
to give it a try, and it became
a part of my life.
Fourth woman, voice-over: Ther
e's a lot of information that's extre
mely beneficial
about the body, about the brain,
and about turning back the cl
ock.
I don't know of anything that's
more important, really.
♪
There is nothing in the world
that makes us feel
more confident and alive than g
ood posture.
I don't feel 69.
I feel like as you have energy
to stand up straight
and a spring in your step,
that definitely makes you feel
younger.
We are built to last 100 years.
Our body is built to do that.
We just need to be shown how.
Poor posture does the opposite.
It makes us look older than our
age.
But worse than that, it leads to
poor health and illness.
I'm Miranda Esmonde-White.
I'm here to talk with you about
how improving and maintaining
your posture
will help you feel energetic,
be healthier,
and reverse some of the nega
tive signs of aging.
♪
About 10 years ago, I met with
Dr. Marc Tremblay,
the founder of the International
Sedentary Behavior Network.
The focus of our conversation
was his concern
that the inactivity in the g
eneral public
was leading to a posture epid
emic.
But what he didn't know
was that the world was on the v
erge
of the COVID-19 pandemic,
which would multiply the prob
lem of poor posture,
making his prediction even m
ore dramatic.
At the time, I wondered
why a researcher would worry ab
out poor posture