It's finally...almost here.
CBC Radio's new national food show -- The Main Ingredient -- takes to the airwaves Monday June 28th. It's been years since CBC Radio had a national food show, so there's lots of anticipation.
Full disclosure: I'm one of the contributors to the show. I'll be doing on-air bits, bringing you food news from around the world.
On a personal level, I'm very excited to be doing this. Not only because this will be my national radio debut, but I will actually get to talk about food, combining my two career ambitions. I spent a lot of time in a lot of uncertainty as to where my career was going. As a non-staff member who's been working in the media machine for years, this is a very common but still very unpleasant place to be in. I'm trying to be a grownup, what with the marriage and mortgage and all...and I need a salary to keep these things going. Anyway, I digress. Very excited about not only being able to keep paying for stuff but also move my career along in a big way, in the ideal direction.
Having said all that, you probably want to know what The Main Ingredient is going to be about. It takes a look at the way people approach and perceive food...what it makes people do...and why. For example, one of the first episodes we're airing will be about "yucky" versus "yummy" food and how food frequently falls into both those categories.
There's also an episode on illegal and extreme dining. I brought Khalil to a dinner run by The Wandering Spoon folks. See my previous blog entry here.
It's NOT a cooking show. Repeat: NOT a cooking show. Not to say you can't cook to it while you're listening!
Our host, Khalil Akhtar (that's him right there), might be familiar to CBC listeners as he produces a nationally syndicated food column each week. Now he gets to take his appetite to the next level. But for those of you who don't know Khalil, I thought I'd ask him a few questions, since I have what you would call some sway with the show people.
1.What's this food show going to tell us about that we don't get from the onslaught being broadcast on the Food Network?
The Main Ingredient takes you beyond cooking lessons and lifestyle programming. Don't expect to tune in and hear about how to choose the best balsamic or pair wine with tuna. The Main Ingredient is more about food issues and food anthropology and food philosophy. We tell stories about how food impacts our lives. The other thing that I think is generally missing in places like The Food Network is the food industry stuff. The Main Ingredient will dive into stories about modern food marketing, the fast food industry and changes in agricultural practices.
2. In one of the episodes of the show, you ate mealworms. What was that like?
Mealworms are surpisingly delicious. In this case, they were quickly stirfried in butter and garlic. The texture was a bit odd. You know when you eat popcorn... and the outer husk of the kernel of corn is sort of tough and crisp? The husks get stuck in your teeth... well... that's what the outer shell of the mealworm is like. The idea behind eating mealworms was part of an exploration into why some people find certain foods distasteful. In other words why my yum is your yuck.
3.What have you eaten that you didn't think you would like...but ended up surprising you?
On the show or in general? In general... I'm open to eating anything. So I've never been surprised that I liked something... because I tend to embrace new eating experiences. I generally approach eating with a sense of cultural context. I figure if a food is part of someone's culinary culture and culinary vocabulary, then it would be offensive for me to express distaste for it.
4.What do you HATE eating?
I hate kraft dinner. Can't stand the stuff. I grew up in a punjabi household where the flavours were robust and in-your-face. When I first tried kraft dinner in university I was surprised at what all the fuss was about. I just thought... surely there must be more to this. That said... kraft dinner is vastly improved with lots of tabasco and ketchup. But at that point... why even bother. I make an amazing mac and cheese with nice aged cheddar and a bit of stilton.
5.What do you love to cook?
It changes every week, honestly. A standby, though, is something called yakhni pilau. Classic pakistani rice dish. I make it with dark meat chicken and chick peas. Make a little cucumber and tomato raita on the side... and I could eat for a week. It's a great dish because it takes a little precision to cook... which is fun. People ask for a 'recipe'... and I have to tell them it's not the kind of thing that's easily written down. There is a lot of 'look' and 'feel' in the process.
6.If you were stranded on a desert island and could only choose one meal, what would it be?
Sushi. Layers of flavour and texture. Plus the fish would be plentyful if I was on an island.
7. And if you got to pick a dessert to bring as well...what would it be?
I have a general ongoing debate with friends over the merits of cake vs pie. I'm a pie person in almost everyway. Give me a well-made double-crust apple pie with custard and I'd be in heaven.
So there you go. A little Khalil in a nutshell.
Here's the answer to your last question, which would be: "When is it on??" The Main Ingredient airs every Monday starting June 28th at 11:30 am/noon NT and Fridays at 7:30 pm/8 pm NT. We're also on Sirius Satellite 137 (you can check out that schedule here). Our website should be up shortly at cbc.ca/themainingredient and you can also follow us on Twitter at CBCIngredient.