Oct 14, 2021 • 32M

Reader Mail: Duck Breasts, Burnt Latkes, and This Season of Bake-Off.

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Appears in this episode

Adam Roberts
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!
Episode details

For this week's bonus episode, I asked my Instagram followers to ask me questions that I could answer in a Q&A. How do you cook a duck breast? Does buttermilk really tenderize meat? What's the most overrated food trend right now? And what do I think of this season of The Great British Bake-Off? Find out in this week's episode and if you'd like to submit a question, give me a follow on Instagram (@amateurgourmet) or send a question to lunchtherapist@gmail.com.

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