About Daniel Gritzer and This Week’s Podcast
On this week’s podcast, I have part one of my conversation with Daniel Gritzer, Culinary Director of Serious Eats. I’ve big a big fan of Serious Eats and The Food Lab for a while, and love the work that Daniel, Kenji, Stella Parks, and crew have been doing there. This episode went long. Daniel and I spoke for 3 hours on a Sunday night, and I have about 2 hours of finished audio. I was trying to decide how much to leave in. Because this episode is for the cooking nerds, I wanted to leave almost everything in, so this is part two of two. Part one aired last week, and it’s linked here
On this episode we discuss, scaling recipes, cooking on a boat, the original pepper used in Romesco sauce, atole, and being thoughtful when developing recipes. We also tackle the controversial topic of Maryland crab cakes and Old Bay. Where do you stand on the topic?
This Week’s Sponsor
This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.
Relevant Links and Where to Learn About Daniel Gritzer and Serious Eats
You can listen to the show on Podpage, Podlink, Buzzsprout, ITunes, Spotify, TuneIn, Stitcher, Amazon Music, Pandora, I Heart Radio, and everywhere podcasts are found.
CONNECT WITH US
SUPPORT US ON PATREON
Get the Chefs Without Restaurants Newsletter
Visit Our Amazon Store (we get paid when you buy stuff)
Connect on Clubhouse
Check out our other website (it has different stuff) https://chefswithoutrestaurants.org
Join the private Facebook group
Join the conversation on Twitter
Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/
One Reply to “A Conversation with Daniel Gritzer, Culinary Director of Serious Eats – Part 2”