Feb 10, 2020 • 1HR 11M

Kyle Buchanan's "Deranged" Gas Station Snacks

 
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Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
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As The Carpetbagger for The New York Times, Kyle Buchanan covers the awards season with profiles of nominated actors (including recent ones of Brad Pitt, Adam Driver, and Renée Zellweger) and in-depth analysis of the movie industry's biggest nights. He also happens to be our neighbor (our dogs are best friends) and in today's session, Kyle makes himself vulnerable in a way he never has before: by talking about food. We talk about his favorite foods as a kid, saying a prayer for the lamb before eating lamb chops, why he thinks his relationship to food is "deranged," and his aversion to vegetables. We also cover his favorite food movies, ordering a Seamless Sizzler steak, the relationship between food and "self-care," and the solitariness of cooking just for yourself.


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