other / likes
Puebla
“In the old days, I would have said Mérida, but not anymore. I would still say — I like Puebla today.”
Public evidence record
Mark Miller
Published podcast speaker
- Claims
- 24
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- 1
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- 1
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- 1
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What Mark said.
24 transcript-backed records
01 / recommendation
Likes Puebla.
“In the old days, I would have said Mérida, but not anymore. I would still say — I like Puebla today.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
02 / recommendation
Likes Puebla.
“I would still say the three regions; I like Puebla.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
03 / belief
Consumers are defining brands, and how brands get used. I think that the idea of brand is probably — you’re an economist — dated.
“Consumers are defining brands, and how brands get used. I think that the idea of brand is probably — you’re an economist — dated.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
04 / uncertainty
Now, if you go around the United States 25 years later, you don’t find that anymore. I don’t know if I answered the question.
“Now, if you go around the United States 25 years later, you don’t find that anymore. I don’t know if I answered the question.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
05 / belief
The other thing that happened was I realized that Seoul had moved in terms of its transformation of plasticity and creativity.
“The other thing that happened was I realized that Seoul had moved in terms of its transformation of plasticity and creativity.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
06 / belief
I think because the context of using the body and perceptual space remains the same.
“I think because the context of using the body and perceptual space remains the same.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
07 / belief
Lobster for sure. I would say my second one would be, oh boy. Something spicy. I vie between Thai and Mexican as my two favorite spicy cuisines in the world.
“Lobster for sure. I would say my second one would be, oh boy. Something spicy. I vie between Thai and Mexican as my two favorite spicy cuisines in the world.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
08 / observation
The point is that mulatos, when you hold them up to the light, like this, see it’s more purple and more reddish .
“The point is that mulatos, when you hold them up to the light, like this, see it’s more purple and more reddish .”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
09 / belief
Men: I believe that if we go too far, that we’re not going to learn how to make moles, that we’re not concerned with other black bean soups.
“Men: I believe that if we go too far, that we’re not going to learn how to make moles, that we’re not concerned with other black bean soups.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
10 / belief
I think that the French themselves are, again, like the Japanese — they’re trying to reinvent themselves, but they don’t want to let go.
“I think that the French themselves are, again, like the Japanese — they’re trying to reinvent themselves, but they don’t want to let go.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
11 / belief
I think the Michelin guide is about status, reification of a belief system in a particular food and culture system that was based on the aristocracy.
“I think the Michelin guide is about status, reification of a belief system in a particular food and culture system that was based on the aristocracy.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
12 / belief
I think Hungary — I’ve been going to Budapest. I would say right now Budapest is on fire.
“I think Hungary — I’ve been going to Budapest. I would say right now Budapest is on fire.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
13 / belief
I think every big food chain is probably going to face this gestalt of where, if you’re cooking, you can’t be a chain.
“I think every big food chain is probably going to face this gestalt of where, if you’re cooking, you can’t be a chain.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
14 / belief
The problem was Korea was always in Japan’s shadow, and they were basically beaten down and defensive. I think right now, they’re not.
“The problem was Korea was always in Japan’s shadow, and they were basically beaten down and defensive. I think right now, they’re not.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
15 / preference
I would say my shore dinner, which is lobster, clams — they’re all the one meal.
“I would say my shore dinner, which is lobster, clams — they’re all the one meal.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
16 / preference
I have a very sensitive palate. I won’t eat any hot soups or teas. I always eat cold when I can get it.
“I have a very sensitive palate. I won’t eat any hot soups or teas. I always eat cold when I can get it.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
17 / evaluation
I think Puebla is underrated. I like the mole verdes in the morning, and the mole amarillos.
“I think Puebla is underrated. I like the mole verdes in the morning, and the mole amarillos.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
18 / prediction
I think because of what’s happening in the United States about “natural,” I think that once people put their palates and really queue them up, and they can tell the difference in varieties, is when we’re going to get much more varietal sort of differentiation in the market.
“I think because of what’s happening in the United States about “natural,” I think that once people put their palates and really queue them up, and they can tell the difference in varieties, is when we’re going to get much more varietal sort of differentiation in the market.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
19 / evaluation
A sous-vide piece of lamb that’s pink all the way through, with one texture, with no Maillarding, and no flavor of the lamb developed, because it never went high enough — it actually wouldn’t be lamb-y enough, and it will taste like a lamb piece of bubblegum or a sponge.
“A sous-vide piece of lamb that’s pink all the way through, with one texture, with no Maillarding, and no flavor of the lamb developed, because it never went high enough — it actually wouldn’t be lamb-y enough, and it will taste like a lamb piece of bubblegum or a sponge.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
20 / prediction
Yet today it’s Samsung — I mean not given the last one that came out! But, basically, I think the Koreans are forced out of their comfort zone, because they have North Korea at their border.
“Yet today it’s Samsung — I mean not given the last one that came out! But, basically, I think the Koreans are forced out of their comfort zone, because they have North Korea at their border.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
21 / observation
What’s happening now is, even though they have this great tradition of cooking, the workforce is either coming straight from the countryside without being trained — the restaurants are making a lot of money because the people who are going there don’t have trained palates, and so they just open up and be better.
“What’s happening now is, even though they have this great tradition of cooking, the workforce is either coming straight from the countryside without being trained — the restaurants are making a lot of money because the people who are going there don’t have trained palates, and so they just open up and be better.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
22 / preference
I prefer poblanos, which I think are richer, and the poblano, as you know, is the predecessor.
“I prefer poblanos, which I think are richer, and the poblano, as you know, is the predecessor.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
23 / evaluation
I think that our model in the United States because of the real estate and economics of it is completely wrong.
“I think that our model in the United States because of the real estate and economics of it is completely wrong.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler
24 / preference
I always think that those cuisines that are older, if they have great weavings, they have great cuisine. Because I always say you’re looking at one mentality.
“I always think that those cuisines that are older, if they have great weavings, they have great cuisine. Because I always say you’re looking at one mentality.”
- Speaker
- Mark Miller
- Publisher
- Conversations with Tyler