Serious Eats

Okay, so in that case, I'm gonna ask you to take a look at a detailed sort of sequence online.

Consider, I have still in mind, a prime rib, take a look at the SeriousEats.com, Serious Eats website.

And you'll get, you know, some good guidance there as well.

And yeah, thank you, Lai.

Great food, gorgeous views.

Okay, so the place I'm going to send you to is Serious Eats.

SeriousEats.com is fantastic.

They have a low country boil recipe on there.

And I think that will do you just fine.

So look for the low country boil recipe.

at serious eats.com and that's going to give you a recipe for that hey thanks everybody for hanging out those of you in elisa viejo i hope to see you out there tonight uh for a little bit they just did such a great job i i love creative people and they're very nice lovely people and their family and i'm just blown away by their talent so i'm looking forward to seeing that at the stanley house display uh there in elisa viejo And see you there.

All right.

I'm Dan Pashman.

I'm here with my friend Kenji Lopez-Alt of Serious Eats.

He's the author of The Food Lab, Better Home Cooking Through Science.

Hey, Kenji.

Yeah, a little bit tastier.

We brought some delicious justice.

Kenji Lopez has all, of course, serious eats, and his book is The Food Lab, Better Home Cooking Through Science.

Thanks, Kenji.

His Chop Suey, A Cultural History of Chinese Food in the United States, was a Beard finalist and a Financial Times Book of the Year award.

And from 2010 to 2014, he wrote and produced the Good Bread column on Serious Eats, covering artisan bakeries.

His new book, American Bread, A History, it arrives this October from University of California Press.

And it tells us the story of bread in the United States from the pilgrim's arrival all the way, you know, back in 1600s to their encounter with corn up until the pandemic sourdough baking boom, which we talk about a lot on the show.

I should also add that it's possible to make meal or flour out of popcorn, but it'll be more along the lines of flint corn, so like chunky rather than dent corn.

Also, a link in the show notes, an article on how to use equipment that you may already have at your house to grind your meals from, this one comes from Serious Eats, great site for, you know, cooking advice.

Serious Eats is wonderful in that way.

Anyway, lastly, we have sweet corn.

Sweet corn, ZMA's Sakurada, or Ragosa, is a corn that converts its sugars to starches much more slowly than other corns.

So at least be prepared to protect it.

Grinding will require either a ton of patience or a mortar and pestle or some sort of grinder.

But like I said, read that Serious Eats article because there are other options out there.

Yeah.

I'm Ed Levine, founder of Serious Eats.

Welcome to Special Sauce, and part two of my conversation with the legendary Jacques Pépin.

We'll be right back.

when the famous Magnolia Bakery opened, which became, like, a very, very trendy cupcake store lines down the block, and so all the press was filled with cupcake stories.

And I'm like, "Why are we wasting time on cupcakes? Um, what we should really be talking about is bread." Um, so I started a bread c- a monthly column reviewing great bread bakeries around New York for a, a, uh, a site called Serious Eats, and, um, the bread thing just, you know, took off from there.

And, uh, met a lot of bakers and ate a lot of loaves and learned a lot.

Hmm.