The Uncertainty Mindset with Author and Professor Vaughn Tan

About Vaughn Tan

This week on the Chefs Without Restaurants Podcast, we have Vaughn Tan. Vaughn is a strategy consultant, professor at University College London, and author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food. He specializes in designing organizations that are innovative and adaptable, and which thrive in uncertainty. He’s spent over a decade working with the food and beverage industry and is on the board of Rethink Food in New York.

On This Week’s Podcast

We discuss some of the similarities he found while working with these culinary R&D teams, and we reflect a bit on the past year, which has provided quite a bit of uncertainty. We also talk about goal-setting, challenging yourself, and his new project called IDK. Because this is a food-related podcast, we also get into pizza-making, and eating meat, meat substitutes and vegetables.

Relevant Links and Where to Learn About The Uncertainty Mindset

Since I know you’ll want to check out the show, you can listen to it on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora,  I Heart Radio, and everywhere podcasts are found.

================

Vaughn Tan

================

Vaughn’s Instagram

Vaughn’s Twitter

Vaughn’s Website

The Uncertainty Mindset (Substack)

The Uncertainty Mindset (Book)

================

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 websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/

Like our Facebook page

Join the private Facebook group

Join the conversation on Twitter

Check our Instagram pics

Founder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/

Watch on YouTube If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

This Week’s Sponsor

Thank you to this week’s sponsor Olive & Basket. To order their oils, vinegars and specialty food products, check out their website https://oliveandbasket.com/. You can also find them on Instagram @oliveandbasket

Recipe for Bitters with Clementines and Raisins from Rich Shih

This recipe for bitters comes from Rich Shih of OurCookquest. Besides the blog he has, he’s also the co-author of the book Koji Alchemy with Jeremy Umansky. They’re both guests this week on our Chefs Without Restaurants podcast. While these aren’t traditional bitters, this is a good jumping off point.

Recipe for Bitters

In Rich’s words:

“I never miss an opportunity to char fruit over screaming hot coals after I’m done grilling. The caramelization and scorched bitter bits is an unforgettable combo. 
I saw clementines on the table, and flamed citrus peel immediately came to mind. I started splitting them to put on the grill, and saw a pint of flame raisins. Figuring raisins in clementine juice would bloom when intensely heated, I jammed one raisin into each segment of a few halves. Onto the grill they went.

Success! I ate one skin and all. It was a killer complex combination of flavors and textures. The raisins transformed into bursts of jelly and the skin tasted like smoky orange bitters. It was so good I couldn’t help but bang out a cocktail. I grabbed the Boston shaker and muddled a packed clementine into a Negroni. Strained it into a glass of ice, added a touch of seltzer and kicked back to enjoy.

So the next time your grill is still hot, go ahead and put any fruit on and taste what happens. As always, stay inspired and keep the ideas bouncing.”

What Do You Think?

This is a very loose interpretation of bitters, but it’s a great idea. This is how Rich tends to operate. He doesn’t always write recipes, as much as he gives you a great idea as a jumpoing off point. So, are these bitters? Do you have a favorite recipe for bitters? What would you do with these clementines? Let me know in the comments.

Learn About Koji and Miso with Jeremy Umansky and Rich Shih

Koji-Rubbed Bresaola with Curry

This week on the Chefs Without Restaurants Podcast, we have chef Jeremy Umansky of Larder delicatessen and bakery in Cleveland, Ohio, and Rich Shih, the man behind the website and social media accounts ourcookquest. If you’ve wanted to learn about koji and miso, this is the episode for you. Together, they’re the co authors of the book Koji Alchemy, which came out last year.

Rich and I  have been talking all things food and cooking for 11 years now. I’ve taken hands-on workshops with both Rich and Jeremy. We start with a little backstory about how they got into food and cooking, and how they started using koji and miso. We talked about some of the innovative uses of koji, and they even tease a couple of upcoming projects they have in the works. They also want to turn the tables and asked me a bunch of questions. So we talked a little bit about some of my favorite things to make.

Mandarin Kosho with Shishito & Bird Chili Peppers

Win the Koji Alchemy Book

We’ll be doing a giveaway of their book Koji Alchemy. So if you head over to our Instagram, which is @ChefsWithoutRestaurants, you’ll find all the info on how to enter and win a copy of this fantastic book. If you’re ready to learn about koji and miso, you’re going to want to win this book.

Relavant Links

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

============

Rich Shih & Jeremy Umansky
  ============

Rich’s Instagram

Jeremy’s Instagram

Rich’s Twitter

The OurCookQuest Website

The Larder Restaurant Website

================

CONNECT WITH US

================

SUPPORT US ON PATREON

Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Homemade Pasta Recipe from Pasta-making Instructor Laurie Boucher

About Laurie Boucher and Her Pasta Instruction Business

If you want to learn how to make homemade pasta, I have the recipe for you right here. This recipe comes from pasta instructor Laurie Boucher of Baltimore Home Cook. She is one of our podcast guests, and you can find the show, and more information about her, here. Laurie is a self-described attorney turned pasta-preneur, and is the woman behind the Instagram account @BaltimoreHomeCook. We discuss how she got into pasta-making, and her pasta-related activities which include selling pasta boards and hard to find Sardinian pasta cutters, as well as the pasta-shaped jewelry and ornaments that she makes. She also does pasta-making classes. We talk about her culinary school experience, some of her favorite culinary resources, and the new Arcobaleno pasta extruder that she recently picked up.

Garganelli can be formed on a smooth surface, or a ridged or beautifully textured surface. Because of its texture, it helps sauce cling to the pasta. You can use a small gnocchi board, a butter paddle, a silicone sushi mat (all easily found online), or some other hand carved textured board.

Do you have a favorite homemade pasta recipe? If so, I’d love to know. Leave a comment below.

Recipe

Ingredients

2 cups semolina or semola rimacinata

1 TBS crushed saffron

2/3 cup hot water

*extra semolina for dusting your finished pasta

small 1/4 ” dowel or end of a wooden spoon (can use different sized dowels for different sized garganelli), silicone sushi mat, gnocchi board or butter paddle

Instructions

Crush your saffron with a mortar/pestle or with your fingertips. Add saffron to hot water, stir, cover and let steep for 30 minutes.

In a medium bowl, add your flour and make a small well. Add in the water, stirring with a fork to incorporate. Make sure you get all the saffron in there!

Once you have a shaggy dough formed, dump the dough onto your work surface and knead 10-15 minutes by hand. If the dough seems dry, spritz with a bit of water, if the dough seems sticky, add a bit of flour until the dough is no longer sticky.

Once you have a smooth ball of pasta dough, wrap in cling film and let rest for 30 minutes. Using a pasta machine, sheet the dough until it is at the second thinnest setting. Cut out 3″ squares using a knife or a pasta bicycle.

Place your small square of dough onto the textured surface like a diamond. Place your dowel in the center of the pasta, pull the bottom tip up and over and with pressure roll the pasta around the dowel.

Remove the garganelli, place on a semolina dusted baking sheet. Rest at room temperature for 1 hour and then cover and refrigerate or flash freeze.

Cook in salted boiling water for about 4 minutes, but test your pasta for desired tenderness.

Learn How Laurie Boucher Started Pasta Making Classes

You can listen to the show on BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora and I Heart Radio.

SUPPORT US ON PATREON

On this week’s podcast, I speak with Laurie Boucher. Laurie is a self-described attorney turned pasta-preneur, and is the woman behind the Instagram account @BaltimoreHomeCook. We discuss how she got into pasta-making, and her pasta-related activities which include selling pasta boards and hard to find Sardinian pasta cutters, as well as the pasta-shaped jewelry and ornaments that she makes. She also does pasta-making classes. We talk about her culinary school experience, some of her favorite culinary resources, and the new Arcobaleno pasta extruder that she recently picked up.

============

Laurie Boucher
  ============

Baltimore Home Cook Instagram 

Boula Boards and Luni Boards

Sardinian Brass Cutters 

Pasta Jewelry 

Arcobaleno Pasta Extruders 

For more pasta talk, check out our podcasts with chefs Hari Cameron and Tony DiGiulian

================

CONNECT WITH US

================

Subscribe to The Chefs Without Restaurants Newsletter

Visit Our Amazon Shop (I get commissions for purchases made through links in this post.)

Check out our other website  https://chefswithoutrestaurants.org

Like our Facebook page 

Join the private Facebook group 

Join the conversation on Twitter 

Check our Insta pics 

Find us on TikTok

Watch on YouTube 

Chefs Without Restaurants Founder Chris Spear of Perfect Little Bites

If you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, been given complimentary Chefs Without Restaurants swag, or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.