Feb 23 • 1HR 5M

Matt Rodbard's Whole Bass en Papillote

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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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Hey everyone,

Welcome to my first-ever Substack-hosted episode of Lunch Therapy!

That’s right, I migrated my podcast over to Substack so that I could merge it with my newsletter. Now I get to send each week’s episode directly to your inbox with bonus material like recipes, images, links, etc. For example, my patient this week, Matt Rodbard (founder and editor of Taste and co-author of Koreatown) was generous enough to give us the full recipe for his lunch: a whole roasted fish from his brand new cookbook, Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts.

Here’s the recipe in PDF form, so you can print it.

Crispysalmonrecipe
71.4KB ∙ PDF File
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(Note: Matt did his with sea bass instead of salmon and used mirin, soy sauce, and scallions, but the process is exactly the same.)

You can listen to my whole conversation with Matt in the player above or wherever you listen to podcasts (it’ll still go out to Apple podcasts, Spotify, etc.). Our conversation hits some juicy topics like cultural appropriation, how editors handle accusations against chefs in their publications, and how Jewish people are obsessed with meals and going to the bathroom.

But wait, there’s more!

I recorded an extra 20 minutes with Matt where I peppered him with questions like: “What are your desert island cookbooks?” “What’s the most overrated dish?” and “Marry, Eff, Kill: Ketchup, Mustard, or Mayonnaise?”

Make Your Own Ketchup, Mustard, Mayo ... - Farmers' Almanac

If you want to hear the answers in tomorrow’s bonus podcast, become a paid subscriber and you’ll get it in your inbox just like this one.

Don’t forget you’ll also get Thursday’s paid subscriber’s only email AND the opportunity to join in threads, like this one I just posted about cooking Brussels sprouts.

Have a great day and don’t forget to eat lunch!

Your friend,

Adam