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Special Sauce with Ed Levine

Serious Eats' podcast Special Sauce enables food lovers everywhere to eavesdrop on an intimate conversation about food and life between host and Serious Eats founder Ed Levine and his well-known/famous friends and acquaintances both in and out of the food culture.
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Now displaying: November, 2019
Nov 21, 2019

I don't know about the rest of you Thanksgiving hosts out there, but my wife and I tend to become increasingly stressed as the holiday approaches each year. On more than one occasion, I've reached out to Kenji and Stella to help relieve my cooking-related anxiety. It was during one such conversation that I came up with the idea of having a call-in Thanksgiving episode of Special Sauce co-hosted by Stella and Kenji. We put out the call for your Thanksgiving-related cooking and baking questions and Serious Eaters from all over the country submitted their most pressing questions. As usual, Kenji and Stella had answers in spades.

We fielded inquiries about what foods travel well for a Thanksgiving feast, how to get pumpkin pie filling to set properly, and whether it's better to cook stuffing in or out of the bird. From Lani Houck’s question about whether turkey can receive the reverse sear treatment to Adrianna Lahti’s request for an improved take on her mother’s questionable pie crust, Kenji and Stella offered answers with their customary elan, grace, and humor. Their seemingly inexhaustible knowledge of all things cooking and baking will take out at least some of the stress associated with Thanksgiving, I promise.

Happy Thanksgiving, Serious Eaters.

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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/11/special-sauce-kenji-stella-thanksgiving-faqs.html

Nov 14, 2019

On this week's Special Sauce, we take a deep dive into The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider, the new cookbook from Ivan Orkin and Chris Ying.

We pick up where we left off in last week's conversation, and Chris and Ivan talk about how this new project came about. They said that while their previous collaboration, Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint was received well, they decided they'd like to try writing a book that was more focused on cooking. And, as Chris tells me, as they tried to figure out what that book would look like, "I wanted to figure out specifically what it was that made a Japanese cookbook from Ivan and me worth buying or what the perspective was that made sense. We...pretty quickly arrived at this thing that Ivan's a gaijin. I'm a Chinese guy; I'm a gaijin. We can't hide that. There's no pretending otherwise."

After they figured out an approach, the rest was relatively simple: Ivan supplying the recipes and the anecdotes, and Chris figuring out how to cobble them together into an organized whole. And the result is a book filled with observations about Japan that are incredibly personal, accompanied by recipes and guides for how to enjoy them. For example, here's Ivan talking about Japanese New Year:

"So, New Year's food, it's a little like Shabbos. You cook all day on Friday and then you turn off the stove, you got your cholent on the stone thing and you just eat from that and you relax. Japanese New Year's, you cook all these things, a lot of the little treats have different meanings about long life and sweetness and bitterness and whatever...On New Year's Day, you wake up in the morning and...everybody in the country just sits down and watches TV and drinks and eats delicious food."

In addition to Chris and Ivan, Kenji and Stella pop up in the episode to dispense some advice. Kenji fields a question from Christian Hiller, who's looking for some advice about competing on the Swedish version of MasterChef. Stella, on the other hand, comes on to talk pie dough, just in time for Thanksgiving, the biggest pie day of all.

Chris and Ivan on Japanese food, Kenji on cooking competitions, and Stella on pie dough? It just might be a perfect Special Sauce episode.

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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/11/special-sauce-kenji-on-competitive-cooking-ivan-orkin-and-chris-ying-on-being-gaijin.html

Nov 7, 2019

Sometimes, my Special Sauce interviews are the best way to catch up with old friends and colleagues. I was reminded of that when Chris Ying and Ivan Orkin, co-authors of The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider, walked into the studio.

The first thing you have to know about Ivan and Chris is that they are great company. The second is that, since they've worked together for long enough that they've established an easy rapport, one that comes through in every one of their exchanges. Consider this snippet of our conversation, when we on what role cleaning plays in becoming a chef or cook in a restaurant.

Ivan: I was a dishwasher.

Chris: As all good cooks should start.

Ivan: I agree. If you don't know how to clean, then you can't cook.

Chris: If you don't love cleaning...

Ivan: I have to say, that as I become a better cook I've learned to actually love cleaning. I mean, when I cook, man, you should see it. I mean it is sparkly...When I talk to a young cook it's always, "Look, I promise you, when you hit that point when you can have your station be clean, you'll know that you're a good cook, because what happens is if your station is messy you can't see what you're doing and you lose track." When I was leading the kitchen, I'd say, "Everybody stop. Nobody cooks. We clean now for five minutes. Everybody straightens, refills, get it all together. Everything gets wiped down. Wash your hands. Everything gets set.

It's in moments like this one where you can see why both Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint and Gaijin Cookbook are compelling reads, even as they are also wonderful cookbooks.

I want to note, too, that this episode also features advice from both J. Kenji Lopez-Alt, who answers a pressing culinary question about what it means to marinate something "overnight," which was submitted to the digital mailbag by Camille Germany. And then, with Thanksgiving just around the corner, I thought it would be fun to check in with Daniel Gritzer about the art and science of gravy.

To hear how you can get your gravy right this year, how long you should really be marinating meat, and the first part of my conversation with Ivan Orkin and Chris Ying, you're going to have to give this episode a listen. It will be time well spent, I can promise you that.

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The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/11/special-sauce-ivan-orkin-and-chris-ying-on-the-gaijin-cookbook.html

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