This week, I have part two of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com. I’ve been a big fan of both Serious Eats and The Food Lab for a while, and was really excited to talk to Daniel about his work there. We had a long discussion, so I broke our conversation into two parts. Part one aired last week, and it’s linked here (https://www.podpage.com/chefs-without-restaurants/a-conversation-with-daniel-gritzer-culinary-director-of-serious-eats-part-1)
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 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.
Serious Eats Website https://www.seriouseats.com
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