What to Eat in Kentucky w/ Chef Ed Lee | Anthony Bourdain's The Mind of a Chef | Full Episode
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- From the smokehouse to the plate, see why country ham is one of Ed’s favorite ingredients from the Bluegrass State. Plus, learn about Spoonbread, Sorghum, Mutton BBQ and more. [Originally aired 2014]
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#kentucky #ham #southerncooking
The Mind of a Chef
Narrated by Executive Producer Anthony Bourdain, The Mind of a Chef combines cooking, travel, history, humor, art and science into a cinematic journey, each episode capturing another glorious flicker from the mind of its subject and focusing on what it truly means to cook, think, create and live in the food-obsessed world that is The Mind of a Chef.
I’ve been watching videos about this chef for about 4-5 days straight and I’m very impressed with Ed. He seems like a really nice guy and knows his business which I don’t doubt. I also like his relationship with his family. I will definitely be tuning in to watch any of his videos. Great work chef!!
My home will always be in Kentucky. I spent the first 33 years of my life there, and seventeen years later, I think about home every day. The barbeque with it's vinegar based marinade and sauce will always be, in my opinion, the best in the country. Great video project.
Modern preparation of classic Kentucky staples. I loved it. Thankfully, the hot brown was not mentioned once.
so good! I love chef Ed Lee, He gets us!
Mutton is so good. Every time I go to Owensboro i have to get it. Can't ever find it here in Louisville. Glad we have a chef like Lee here
My mom was interviewed in 2022 by NPR about our family tradition of "putting the ham to sleep." I am from eastern KY and it's the best country ham ever. Always just brown sugar and salt.
Wasn't expecting that voice. RIP AB.
For wool sheep, the fiber tends to get coarser as the animal ages, so unless you're making door-mats with the wool, barbecue is the perfect solution!
Wishing I had a bowl of grits, some of that ham and some red eye gravy
I love spoon bread! I'm going to have to try and make it. I also love country ham but I'm more of a TN. style pepper & salt cured person. I'd still love to try that KY. style.
Please include the local stuff; I really enjoyed seeing on the ground locations.
KENTUCKY MENTIONED 🏇🥃🏀
I'm surprised burgoo and derby pie didn't make it into the video
You are what you eat!!
Thats what we need- new ideas!
Now thats a MOP!!
👍👍💯💯✌️✌️miss Tony
WHAT'S THE BBQ SAUCE RECIPE JACK?
Remember kids: Sugar and salt are both preservatives.
Thats what RESTAURANT means! "Restore health"!!
I guess it’s not “drinking on the job” if it’s done by spoon
Newsom’s country ham.. best cured pork product period!
I like him sampling the bourbon with a spoon. You have to do it like a true Kentuckian. Pound the whole bottle and see how your head feels the next day. 😅😅
I want to order some sheep meat, who is the supplier??
For all to know, the Chinese were the 1st to produced cured Hams known as "Jinhua ham” during the Tang Dynasty. It is suspected that Marco Polo brought back the Chinese ham curing techniques to Italy. So let all of us who enjoy Country Ham in the U.S. thank the Chinese for this delicious delicacy.
Probably not. Hunter gathers were curing meat for 10,000s of years.
Marco Polo didn't bring back pasta either.
Chinese trying to steal everything
@@floydwhatchacallit6823 he basically said we all should kiss his arse
Great video, but mutton is not good. I've had it many times, not only in Kentucky, but in the Mediterranean and Middle East, I find it to be more gamy than any meat that I've ever had.
Who does that sheep meat come from??
It is a myth that it's a mop sauce. It's a mop, a baste. We need to stop letting people define our culture in rural America.
Kentucky🐽Ham = High Blood Pressure ❗️GO CARDS 🥃…
I mean I'm no expert cured ham guy but NEVER cut UP towards your other hand. That's just common sense. Down and away, down and away, down and away. Carving/shaving it like he was.... you're just asking for an accident and stitches. Disclaimer: I come from a family of butchers/custom cuts. I have Prosciutto Di Parma in the fridge right now and own a very nice carving/shaving knife.