Cheftimony Episode 067 - Plungers and Pepperoni
Photo Credit: Aubrie Pick
Today I’m delighted to speak with Seattle-based food writer, video producer, home cook, food scientist, James Beard Foundation award winner, chef, New York Times columnist, and accomplished Street Fighter II player, J. Kenji López-Alt.
As you’ll hear in the introduction, Kenji is my go-to source for virtually every food question I have myself or receive from friends. If you text me a question, you’ll likely get a link to an article Kenji has written in response.
Today’s talk is fun, wide-ranging and relaxed. Just like a good dinner party, really. Kenji and I dive into why pepperoni curls, and there can be no better term for the resulting cupped discs on a pizza than the one Kenji shares from a friend: “crispy grease chalices”.
We use latte art as a springboard to the pleasure of developing a skill, the importance of practice and the joy of improvement. You’ll learn about an easy way to prepare salmon the night before you cook it, about making great pizza in a number of different styles and about some really useful tools you may not have considered for your kitchen at home.
You’ll also hear one of the absolute best stories I’ve had the pleasure of sharing on Cheftimony. There’s a reason the word “plunger” is in the episode title. So pour yourself a latte or grab a slice of pizza and join us for the talk!