The newsletter is chock full of kitchen success stories, so I would like to hear about some of your kitchen disasters. What flavor/style pairings did you think would be great but turned out to be terrible? What substitutions did you try that you could have sworn would work, but ended up cratering the whole thing? Are there cooking projects that you started but had to abandon due to technical issues, time constraints, general unpleasantness, etc.? Any kitchen gadgets that you tried only to be vastly disappointed and/or endangered?
Your experience with the soup dumplings turned into one of your best pieces, so maybe there is some wisdom, and maybe a few laughs, in the failures to share with us.
Beyond "just do it and learn from your mistakes", what do you suggest for someone is more comfortable with baking (science) than cooking (art) but wants to start trying to be a cook of wider variety?
We've made quite a few of your recipes and some of them a few times (none have been duds). I think we've made your chicken wings most often. Those things are just stupid good
I was going to send you this question even though you've never done a mailbag, purely because I need it answered and you're the man for the job. I have a deep love for Luxardo cherries and it pains me to throw away the jar full of the syrupy goodness when all the cherries are gone. What should I make with it? Cocktails? Pour it over vanilla ice cream? Some sweet and spicy pork something? Thank you in advance.
Apparently—I learned this from morning radio hosts today while driving to my site meeting—today is “National Hot Dog Day”. So, I really dropped the ball by not doing that.
Since I'm heading out to camp this weekend I was going to ask about campfire recipes but I realized the marinated pork chops would be perfect, I can put it in a ziplock and pull out and throw on the grates and I'll look super fancy....now to figure out where I can buy Jarritos Pineapple soda locally!
What are some spirit-forward cocktails you would recommend for someone who doesn’t want to have a million bottles that she only uses a couple times? For context: I tend to prefer bourbon, vodka, and tequila as my bases, and I LOVE the Handsome Idiot. But I don’t drink often enough, and my spouse doesn’t drink the same things, to go through liqueurs and bitters and syrups before they go bad or gather dust.
OLAF HELPING
Learning to step over *two* dogs in the kitchen has been a whole new set of dance moves.
Raising a few toddlers prepared you for this moment.
Would that the children ever be half as excited about my cooking as the dogs, though…
What's your white whale recipe? That is, the thing you want to make, but haven't "nailed" yet?
The newsletter is chock full of kitchen success stories, so I would like to hear about some of your kitchen disasters. What flavor/style pairings did you think would be great but turned out to be terrible? What substitutions did you try that you could have sworn would work, but ended up cratering the whole thing? Are there cooking projects that you started but had to abandon due to technical issues, time constraints, general unpleasantness, etc.? Any kitchen gadgets that you tried only to be vastly disappointed and/or endangered?
Your experience with the soup dumplings turned into one of your best pieces, so maybe there is some wisdom, and maybe a few laughs, in the failures to share with us.
ABCN,
Beyond "just do it and learn from your mistakes", what do you suggest for someone is more comfortable with baking (science) than cooking (art) but wants to start trying to be a cook of wider variety?
This question fascinates me, because while I am an excellent cook, baking is the dark arts and beyond my ken.
Will respond more in depth in the mailbag but I concur here. Baking is sorcery.
I am kinda incapable of following a recipe, even one of my own design. It's the melodic through line, and I tend to go wandering off into the woods.
What is your favorite food to eat that you absolutely refuse to try to cook at home, for mess/material cost/difficulty/whatever reasons?
Do you have a short list of culinary influences?
Today I discovered the Nacho Shandy. I have yet to try it, but I know already that my freezer will now always have hot sauce ice cubes in it.
We've made quite a few of your recipes and some of them a few times (none have been duds). I think we've made your chicken wings most often. Those things are just stupid good
I said wings. I meant tenders.
I was briefly confused, as I didn’t remember doing a wing recipe, but I kept quiet because it was entirely possible I did and forgot about it.
I was going to send you this question even though you've never done a mailbag, purely because I need it answered and you're the man for the job. I have a deep love for Luxardo cherries and it pains me to throw away the jar full of the syrupy goodness when all the cherries are gone. What should I make with it? Cocktails? Pour it over vanilla ice cream? Some sweet and spicy pork something? Thank you in advance.
add a splash of brandy or cognac, then reduce it, then pour over ice cream.
Use it in a bbq sauce over pulled pork.
Make manhattans with the syrup.
Duck or lamb, I think, would go wonderfully with a sauce made from the cherry syrup.
Based on the headline and sub-head, I figured we were gonna get a bonus handful of hot dog recipes.
Thank you for sparing us, Mr. Cookbook.
Apparently—I learned this from morning radio hosts today while driving to my site meeting—today is “National Hot Dog Day”. So, I really dropped the ball by not doing that.
Since I'm heading out to camp this weekend I was going to ask about campfire recipes but I realized the marinated pork chops would be perfect, I can put it in a ziplock and pull out and throw on the grates and I'll look super fancy....now to figure out where I can buy Jarritos Pineapple soda locally!
What building is loved by seemingly all people but you don't care for it yourself?
What are some spirit-forward cocktails you would recommend for someone who doesn’t want to have a million bottles that she only uses a couple times? For context: I tend to prefer bourbon, vodka, and tequila as my bases, and I LOVE the Handsome Idiot. But I don’t drink often enough, and my spouse doesn’t drink the same things, to go through liqueurs and bitters and syrups before they go bad or gather dust.
When did you decide to leave New York? Was that always the plan? Did you consider raising kids in the city? <3