On today’s episode of Special Sauce, Kenji and I fielded a wide variety of potentially vexing questions. We helped Mike from Cyprus figure out how to outfit his sailboat kitchen (no grills allowed) and how best to stock the boat’s pantry. Julia wanted to know if cooking shakshuka in her well-seasoned cast iron pan would destroy it. Andrew received some (hopefully) sage advice about adapting to small New York kitchens, after having the luxury of a much larger kitchen in California. Somehow that conversation morphed into a discussion about why most Vietnamese restaurants in NYC are pretty lackluster. (Of course, it turned out that Andrew’s parents own a Vietnamese restaurant in Westminster, California, so he was kind of a ringer.) Finally, we tried to separate fact from fiction about food-borne illness when Philip asked about his roommate’s habit of leaving cooked food out overnight. (Hint: Sterilizing food does not necessarily mean it’s safe to eat.)
I also outed Kenji as a total Star Wars freak, and we decided to add to his already lengthy bio “official Star Wars podcast guest.”
This episode was truly all over the map, and we loved every minute of it. I hope you will, too.
By the way, we saved the holiday baking questions for next week, when our very own BraveTart, a.k.a. Stella Parks, will join me on the next installment of Call Special Sauce.
You Could Be on Special Sauce
Want to chat with me and our fabulously talented recipe developers? We’re accepting questions for Special Sauce call-in episodes now. Do you have a recurring argument with your spouse around holiday menu planning? Have you been working on your chocolate chip cookie recipe for the past five years, but can’t quite get it right? Does your brother-in-law make the worst lasagna, and you want to figure out how to give him tips? We want to get to know you and solve all your food-related problems. Send us the whole story at [email protected].