Hey everyone, instead of a normal newsletter this week, I’m offering a thread where I’ll answer any and all of your cooking (or non-cooking)-related questions. So let’s do this!
When do you salt your water for pasta or blanching vegetables? I do before boiling but on cooking shows people mostly do when it’s boiling and then add pasta or veggies. Is there a reason to do one or the other?
Hey John, I usually salt it mid-way between cold and boiling. Adding salt when it's boiling raises the temperature I think, which is why it sometimes boils up. The only reason I can think of to add it towards the end is so, on the off chance you step away and too much water evaporates, it doesn't get too salty?
1/ Do thai curry paste, tahini, miso, and gochujang all last in the fridge for 6-12 months? All things I use occasionally, and replace too often, fearing spoilage.
2/ What's a foolproof approach to cooking fish stovetop to get crispy skin and without it sticking?
3/ What's your favorite FAST dinner, e.g. <30 minutes, including prep and cleanup? (I love spending time cooking, but new baby = time can be tight!)
Hey Drew! (1) Yes, but I'm not an expert on that subject; I say the faster you can go through it, the better; (2) Best approach, I've found, is to start it skin-side down in hot oil, lower the heat to medium, and let it go as long as you possibly can -- you should see the fish becoming more opaque the longer it sits; when the skin detaches easily, flip it over and finish on the skin side. Use a thermometer to get to 145; (3) Pasta is my favorite fast dinner. I talk about it all the time, but this is my go-to recipe: https://www.amateurgourmet.com/blog/2007/04/the_dinner_im_a.html
Adam! I adore you, and your writing. I look forward to reading Food Person even more than your weekly newsletter.
I see you have a couple of libraries slated for your upcoming tour. Would you consider visiting another this late summer? I know you’ll be in CT, but we are just over the border in RI and we (selfishly, I) would be thrilled to have you!
Please do! I work for Westerly Library & Wilcox Park, and I’d love to coordinate something with you if you find an extra stop is doable. Thanks for doing this, I could think of a thousand things I’d love to ask you, but maybe someday in person. :)
Waiting on Food Person to release; I'm there! Congrats and I'm sure you're going to get a film deal! You to write and Craig to direct, right? :) Wouldn't that be cool?! None of my business!
I see you have a Mizen knife. What's your favorite knife? The one you instinctively grab first?
Thanks for the congrats! I actually use a Made-In knife from Tom Colicchio's company; I bought it because I like the red handle. It's nice b/c it's not so expensive that I feel guilty sharpening it over and over again. It's definitely the one I grab first. Hope that helps!
As a fan, I’m quoting you from one of your books, “Don’t rely on the recipes. Learn to trust yourself”. Can you give some advice as to what that really means?
Absolutely. If a soup recipe says "one tablespoon salt" and then you taste it and it doesn't taste like anything, add more salt. Your tastebuds are your best tool. If you think it tastes good that's more important than if you followed the recipe to the letter. Make sense?
First a word of encouragement: I discovered your blog about a year ago and I enjoy following along your journeys on the Gram, your newsletter, and this blog! You bring a lot of joy to my week (and I'm sure to many others), so you should know that. The work you put into your content does not go unnoticed! And! Congrats on your book and your upcoming tour. Any plans for Chicago?
Now for a question: I'm cooking together with my bf in a few weeks for Memorial Day, could you give me a few menu ideas that pop into your mind? We both enjoy cooking and I'd like to make some really delicious things.
Awww thanks so much Cole, that's so great to hear! I put a pitch in for Chicago but I don't think that's working out this book tour. I am doing an event in Michigan in September so more on that soon.
For Memorial Day, I immediately think ribs. Have you ever done ribs in the oven? David Lebovitz has a great recipe in one of his cookbooks. But essentially you wrap them in foil, season them, cook for a few hours and finish under the broiler. Make that, some really good zingy coleslaw, some corn bread, and a raspberry rhubarb cobbler for dessert? I'm coming over!
Wow, thanks Matthew! Not sure anyone's here for my beauty secrets....
* Kitchen gadget: the Breville Barista Pro. If you spent $7 on coffee drinks every day, this gadget will pay for itself in a few months.
* Favorite food-related book: Cooking for Mr. Latte by Amanda Hesser & Blood, Bones, and Butter by Gabrielle Hamilton.
* Last meal: My Caesar salad, cavatappi with sun-dried tomatoes and cannellinni beans, and almond cake (incidentallly from Cooking for Mr. Latte)... cooked by me at home. Thanks for the qs :)
I would love to know how to use the leaves from my makrut lime tree more often. Sometimes, I cut the leaves into very fine slivers and put them on top of a Thai curry or I put them in a dish during cooking. I know this is a rather weird question! Thanks .
I feel certain that you have planned the restaurants you're going to hit in each of the cities you're visiting on your "Food Person" book tour? What are they????
Hey Jenny! Ooooh what a great question. My longest stint will be in L.A. and the restaurants that I miss the most there are really casual, takeout places: Pine & Crane, Home State, etc. Would also love to revisit Bar Ama and Antico Nuovo. Oh and Nancy Silverton's places! Pizzeria Mozza may be #1. In SF, I'd love to hit Zuni. Not sure yet about Portland or Seattle... suggestions welcome :)
Hi Adam! I have to confess that I spend too much time reading about cooking, and too little time actually in the kitchen doing it these days. It's probably a little (hopefully temporary) burnout on my part. What gets you excited enough about a recipe that propels you to drop what you're doing, shop for ingredients, and chop away?
By the way, I pre-ordered Food Person on BN.com for my tablet immediately upon availability!
Hey Kit, thanks for the pre-order! I get burnout. Honestly, the best thing I've found is to overshop when you're at the store... buy things you're curious about, things you're not even sure you'll use, anything seasonal. Recently I bought too much rhubarb, too much asparagus, etc. Then, when you're in your rut, instead of having to make a grocery list and head back out into the world, you can just Google "rhubarb recipe" and see what's out there that you can make with what you already have. I literally did that this morning and now I'm making a rhubarb tart tatine. Hope that helps!
I'll confess that I didn't entirely "get" Nicole's performance when I saw Sunset... I know I'm in the minority. But after Patti Lupone gushed over it, I reconsidered. That said, Audra doing Rose's Turn is one of the best things I've ever seen. I vote Audra!
What was the process like in transitioning from producing cooking-related content (which you’re obviously still doing) and writing fiction? And do you have any future fiction projects in mind?
Hey Beth, well my dirty secret is that I've spent most of the past twenty years attempting to write novels, screenplays, etc etc... some were more successful than others (Netflix optioned one!). With this novel, I finally had the idea to merge my two worlds: to do a work of fiction set entirely in the food world, a world that I know very well.
In practical terms, I did my food content in the morning (my videos, my newsletters, etc.) and in the afternoon I wrote a thousand words of the novel every day. When I finished my first draft I spent the next six months revising and letting friends read for feedback. Finally I sent to my agent, she sent it out, and to my total shock and surprise we sold it to Knopf.
My next novel is also set in the food world and I just finished the first draft last week! So hopefully you'll be hearing about that one in the not-too-distant future. Thanks for your question!
Correction: Just pre-ordered Food Person on Kindle... yay!
Your suggestions for a cookware set, keeping in mind my age and strength! And what is the next country you hope to visit for their food!?
Hi Sandy, I like All-Clad and Made-In. Next stop: Italy!
I have admired your handled colander scoop but cannot find one on-line. Help. Thanks.
It's Joseph & Joseph... here it is on Amazon! https://www.amazon.com/Joseph-10066-Colander-Strainer-Slotted/dp/B00LMCWL7A/ref=asc_df_B00LMCWL7A?mcid=2f2ef1ecb3643e5786367cd78fbf441d&hvocijid=12565969650572226366-B00LMCWL7A-&hvexpln=73&tag=hyprod-20&linkCode=df0&hvadid=721245378154&hvpos=&hvnetw=g&hvrand=12565969650572226366&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9004366&hvtargid=pla-2281435176938&th=1
When do you salt your water for pasta or blanching vegetables? I do before boiling but on cooking shows people mostly do when it’s boiling and then add pasta or veggies. Is there a reason to do one or the other?
Hey John, I usually salt it mid-way between cold and boiling. Adding salt when it's boiling raises the temperature I think, which is why it sometimes boils up. The only reason I can think of to add it towards the end is so, on the off chance you step away and too much water evaporates, it doesn't get too salty?
1/ Do thai curry paste, tahini, miso, and gochujang all last in the fridge for 6-12 months? All things I use occasionally, and replace too often, fearing spoilage.
2/ What's a foolproof approach to cooking fish stovetop to get crispy skin and without it sticking?
3/ What's your favorite FAST dinner, e.g. <30 minutes, including prep and cleanup? (I love spending time cooking, but new baby = time can be tight!)
Hey Drew! (1) Yes, but I'm not an expert on that subject; I say the faster you can go through it, the better; (2) Best approach, I've found, is to start it skin-side down in hot oil, lower the heat to medium, and let it go as long as you possibly can -- you should see the fish becoming more opaque the longer it sits; when the skin detaches easily, flip it over and finish on the skin side. Use a thermometer to get to 145; (3) Pasta is my favorite fast dinner. I talk about it all the time, but this is my go-to recipe: https://www.amateurgourmet.com/blog/2007/04/the_dinner_im_a.html
Adam! I adore you, and your writing. I look forward to reading Food Person even more than your weekly newsletter.
I see you have a couple of libraries slated for your upcoming tour. Would you consider visiting another this late summer? I know you’ll be in CT, but we are just over the border in RI and we (selfishly, I) would be thrilled to have you!
Hi Amanda, would love to! Not sure my trajectory yet but if I make it through RI, I'll let you know. :)
Please do! I work for Westerly Library & Wilcox Park, and I’d love to coordinate something with you if you find an extra stop is doable. Thanks for doing this, I could think of a thousand things I’d love to ask you, but maybe someday in person. :)
Hi, Adam! This is fun, so thanks for that!
Waiting on Food Person to release; I'm there! Congrats and I'm sure you're going to get a film deal! You to write and Craig to direct, right? :) Wouldn't that be cool?! None of my business!
I see you have a Mizen knife. What's your favorite knife? The one you instinctively grab first?
Thanks!
Thanks for the congrats! I actually use a Made-In knife from Tom Colicchio's company; I bought it because I like the red handle. It's nice b/c it's not so expensive that I feel guilty sharpening it over and over again. It's definitely the one I grab first. Hope that helps!
Thank you! One more (sorry): Have a favorite sharpener? I've tried several but would love to hear what an expert uses!
Love the Chef's Choice sharpener... here's a link! https://amzn.to/4iUYGtN
As a fan, I’m quoting you from one of your books, “Don’t rely on the recipes. Learn to trust yourself”. Can you give some advice as to what that really means?
Absolutely. If a soup recipe says "one tablespoon salt" and then you taste it and it doesn't taste like anything, add more salt. Your tastebuds are your best tool. If you think it tastes good that's more important than if you followed the recipe to the letter. Make sense?
And, I always think..more heat, more herbs! Excited to hear you speak in LA!
Hi,
Who makes the frying pan and saute pan you often use in your videos? Thanks for the q&a opportunity!
Hi, it's an Oxo non-stick skillet that I saw on America's Test Kitchen. I love it!
Hi Adam,
First a word of encouragement: I discovered your blog about a year ago and I enjoy following along your journeys on the Gram, your newsletter, and this blog! You bring a lot of joy to my week (and I'm sure to many others), so you should know that. The work you put into your content does not go unnoticed! And! Congrats on your book and your upcoming tour. Any plans for Chicago?
Now for a question: I'm cooking together with my bf in a few weeks for Memorial Day, could you give me a few menu ideas that pop into your mind? We both enjoy cooking and I'd like to make some really delicious things.
Thank you and Cheers!
Awww thanks so much Cole, that's so great to hear! I put a pitch in for Chicago but I don't think that's working out this book tour. I am doing an event in Michigan in September so more on that soon.
For Memorial Day, I immediately think ribs. Have you ever done ribs in the oven? David Lebovitz has a great recipe in one of his cookbooks. But essentially you wrap them in foil, season them, cook for a few hours and finish under the broiler. Make that, some really good zingy coleslaw, some corn bread, and a raspberry rhubarb cobbler for dessert? I'm coming over!
How do you stay soooo good looking? Ok, ok, ok... cooking questions. Hmm.
-What is one kitchen gadget you think is worth splurging on?
-Besides your own, what's your favorite food related book?
-What would you want your last meal to be (many many years form now)?
Wow, thanks Matthew! Not sure anyone's here for my beauty secrets....
* Kitchen gadget: the Breville Barista Pro. If you spent $7 on coffee drinks every day, this gadget will pay for itself in a few months.
* Favorite food-related book: Cooking for Mr. Latte by Amanda Hesser & Blood, Bones, and Butter by Gabrielle Hamilton.
* Last meal: My Caesar salad, cavatappi with sun-dried tomatoes and cannellinni beans, and almond cake (incidentallly from Cooking for Mr. Latte)... cooked by me at home. Thanks for the qs :)
I love Cooking for Mr. Latte!
I would love to know how to use the leaves from my makrut lime tree more often. Sometimes, I cut the leaves into very fine slivers and put them on top of a Thai curry or I put them in a dish during cooking. I know this is a rather weird question! Thanks .
I was once gifted Makrut lime leaves and I made a syrup with them that I used in cocktails. Also great to make a sorbet with lemongrass. And curries sound like the perfect use. Jealous! https://www.amateurgourmet.com/blog/2017/09/time-made-lime-leaf-infused-lime-daiquiri-couldnt-open-cocktail-shaker.html
Thank you, Adam!
I feel certain that you have planned the restaurants you're going to hit in each of the cities you're visiting on your "Food Person" book tour? What are they????
Hey Jenny! Ooooh what a great question. My longest stint will be in L.A. and the restaurants that I miss the most there are really casual, takeout places: Pine & Crane, Home State, etc. Would also love to revisit Bar Ama and Antico Nuovo. Oh and Nancy Silverton's places! Pizzeria Mozza may be #1. In SF, I'd love to hit Zuni. Not sure yet about Portland or Seattle... suggestions welcome :)
Green’s at Fort Mason
I remember a memorable at both Tadich Grill, and House of Prime Rib, if one loves prime rib.
You have to go to No Saint in Portland.. Their pizzas and everything else is delicious -- all cooked in a wood burning stove.
No Saint (@nosaintpdx) • Instagram photos and videos
Hi Adam! I have to confess that I spend too much time reading about cooking, and too little time actually in the kitchen doing it these days. It's probably a little (hopefully temporary) burnout on my part. What gets you excited enough about a recipe that propels you to drop what you're doing, shop for ingredients, and chop away?
By the way, I pre-ordered Food Person on BN.com for my tablet immediately upon availability!
Hey Kit, thanks for the pre-order! I get burnout. Honestly, the best thing I've found is to overshop when you're at the store... buy things you're curious about, things you're not even sure you'll use, anything seasonal. Recently I bought too much rhubarb, too much asparagus, etc. Then, when you're in your rut, instead of having to make a grocery list and head back out into the world, you can just Google "rhubarb recipe" and see what's out there that you can make with what you already have. I literally did that this morning and now I'm making a rhubarb tart tatine. Hope that helps!
Do you ever cook for Winston?
Not explicitly but he thrives on licking our plates and getting lots of goodies in the kitchen.
Should Audra or Nicole win the Tony Award?
I'll confess that I didn't entirely "get" Nicole's performance when I saw Sunset... I know I'm in the minority. But after Patti Lupone gushed over it, I reconsidered. That said, Audra doing Rose's Turn is one of the best things I've ever seen. I vote Audra!
What was the process like in transitioning from producing cooking-related content (which you’re obviously still doing) and writing fiction? And do you have any future fiction projects in mind?
Hey Beth, well my dirty secret is that I've spent most of the past twenty years attempting to write novels, screenplays, etc etc... some were more successful than others (Netflix optioned one!). With this novel, I finally had the idea to merge my two worlds: to do a work of fiction set entirely in the food world, a world that I know very well.
In practical terms, I did my food content in the morning (my videos, my newsletters, etc.) and in the afternoon I wrote a thousand words of the novel every day. When I finished my first draft I spent the next six months revising and letting friends read for feedback. Finally I sent to my agent, she sent it out, and to my total shock and surprise we sold it to Knopf.
My next novel is also set in the food world and I just finished the first draft last week! So hopefully you'll be hearing about that one in the not-too-distant future. Thanks for your question!