Info

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.
RSS Feed
Special Sauce with Ed Levine
2020
May
April
March
February
January


2019
December
November
October
September
August
July
June
May
April
March
February
January


2018
December
November
October
September
August
July
June
May
April
March
February
January


2017
December
November
October
September
August
July
June
May
April
March
February
January


2016
December
November
October
September
August
July
June
May
April
March
February
January


2015
December
November
October


Categories

All Episodes
Archives
Categories
Now displaying: Page 1
Feb 14, 2020

In part two of my conversation with Supernatural star Misha Collins, we dive into his family's eating habits, which eventually lead to The Adventurous Eaters Club: Mastering the Art of Family Meal Time, which he wrote with his wife, Vicki. Their children Maison and West had adopted the chicken nuggets-centric diet typical of many children in America until West, seemingly at random, put some Jerusalem artichokes into the shopping cart. From that moment on their food lives changed forever.

All of a sudden the Collins family started making things like kale chips at home. Of course, the Collins children's newfound food agency did lead to some-ahem-unusual recipes, which are documented in the book, like the pasta with jam sauce (Misha readily admits it's not a recipe to be made). I don't want to give away the whole recipe here, but I can tell you it includes chocolate chips, Goldfish, and popcorn for a garnish. On a more serious note, Misha also talks about his extraordinary charity, Random Acts, which will receive a cut of the royalties from the book (100% of the Collins' royalties will fund Random Acts and other nonprofits).

But before we delve into the intricacies of pasta with jam sauce, Steve Garbacz asks Kenji whether it's okay to leave butter out of the fridge for days. As someone who leaves pizza and mozzarella out for days on end, this was a question near and dear to my heart.

And at the end of the episode, Serious Eats's Senior Culinary Editor Sasha Marx weighs in on making pizza at home. What do we need to make the dough? "If you're serious about making doughs, breads, whatever, it's good to have two types of scales. I like having a large scale, and then having one of these small jeweler's scales. You can buy this online, and also in head shops, is a good place to get them. Tell them it's just for making pizza, and they'll be like, 'Sure, definitely, for making pizza.'"

Misha Collins on pasta with jam sauce, Kenji on one of my favorite food topics, and Sasha's visit to a head shop to make pizza dough: A far-ranging Special Sauce, to be sure.

---

The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2020/02/special-sauce-misha-collins-on-pasta-with-jam-sauce-and-random-acts-of-kindness.html

0 Comments
Adding comments is not available at this time.