A Conversation with Daniel Gritzer, Culinary Director of Serious Eats – Part 1

serious eats culinary director daniel gritzer
serious eats culinary director daniel gritzer

 

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 one of two.

We talk a lot about the process of recipe development and testing. We discuss cooking equipment, oven calibration, and the subjectivity of taste. You’ll hear about the ins and outs of Serious Eats, and you’ll learn about olive oil, polyphenols, and perceived bitterness. Ever wonder if you should or shouldn’t blend olive oil in a blender? We get into that.

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 PodpagePodlink,  BuzzsproutITunesSpotifyTuneInStitcherAmazon MusicPandora I Heart Radio, and everywhere podcasts are found.

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DANIEL GRITZER

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Serious Eats Website 

Daniel’s Instagram 

Daniel’s Twitter 

Serious Eats Instagram

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

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About Chefs Without Restaurants

Opening a Restaurant During the Covid-19 Pandemic with Chef Jeremy Law of SOCO Farm and Food

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

On this episode, we have chef Jeremy Law. Jeremy and his wife Kimberly run SOCO Farm & food. For the past 10 years, they’ve been operating SOCO on their farm in Wilson, North Carolina. They have decided to move SOCO to Greenville, North Carolina, and hope to have it open in some manner later this summer. Obviously, the Covid-19 pandemic has impacted this, and we spend a lot of time discussing the future of the restaurant industry.

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Jeremy Law and SOCO 

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Like the SOCO Facebook page

Join the conversation on Twitter

Check those Insta pics

The SOCO website

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CONNECT WITH US

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Subscribe to The Chefs Without Restaurants Newsletter

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 

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.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Katrice Scott of Frederick, Maryland’s Two Sweet Bakery

The Chefs Without Restaurants Podcast – Episode 33 Katrice Scott of Frederick, Maryland's Two Sweet Bakery

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

On this episode we have Katrice Scott. Katrice is one half of Two Sweet, the custom confections business she started in Frederick, Maryland with her twin sister Karin.

On this episode:

Transitioning for baking at home, to cooking out of a commercial kitchen

The impact of Covid-19 on life and business

Finding time to be creative

The cookie business

Businesses Mentioned: Canapes Catering, Frederick Community College,  Djs Catering, Dutch’s Daughter, Lazy Fish, and Jerk n Jive

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CONNECT WITH US

 =========================== 

Subscribe to The Chefs Without Restaurants Newsletter

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 

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.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)

Thanks to this week’s sponsors: Tyler Wright, Little Fig Bake Shop in Baltimore, Maryland, and Café Bueno in Frederick, Maryland.

Pasta Making and Cooking at Home with Anthony DiGiulian

home cooking and pasta making with dc chef anthony digiulian

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

On this episode we have our good friend Anthony on the show. This episode is a little different. Our guest isn’t a professional chef, and doesn’t even work in a foodservice setting. He is a very serious home cook, who’s passions include pasta and Italian food, fermentation, charcuterie and gardening. Last year, he and chef Chris Spear of Perfect Little Bites did a pop-up dinner in downtown Washington D.C that focused on homemade pasta.

Since pasta is one of Anthony’s favorite hobbies, he shares a lot of resources which we’ve listed below.

Chefs to Follow: David Marcelli, Rob Gentile, Anthony Andiario, Todd Stein, Dan Barber, Ben Fatto, Kris Lee, Evan Funke, Luca Donofrio, Michele Forgione

Businesses Mentioned: Inferno Pizzeria Napoletana in Gaithersburg, MD

Row 7 Seeds

Keep Well Vinegar

Rancho Gordo Beans

Hayden Flour Mills

Baldassarre

Cookbooks: Zahav- Michael Solomonov,  Six Seasons- Joshua McFadden, Flour & Water- Thomas McNaughton

If you want to check out Anthony’s pasta work on Instagram, here are individual links to his pasta videos: Trofie, Fusilli, Strascinatii, Orecchiete, Capelleti, Garganelli, Cavatelli, Agnolotti, Tortelloni, Chitarra, Farfalle, Malloredus and Caramalle

=========================== 

CONNECT WITH US

 =========================== 

Subscribe to The Chefs Without Restaurants Newsletter

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 

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.

Outro music provided by podcast guest Dylan Ubaldo (check out Toyomansi)