Podcasts about wursthall

Kenji and The New Yorker's Helen Rosner reflect on the first season of the compelling TV show The Bear, now streaming on Hulu. J. Kenji Lopez Alt is of course the author of bestselling cookbooks like the Food Lab and the Wok and who cooks on-camera for his own YouTube series, Kenji's Cooking Show. He worked in restaurant kitchens in Boston for many years, and he did a silly thing and opened his own restaurant, Wursthall in San Mateo. The New Yorker's Helen Rosner has spent years writing about restaurants and food and chefs for Eater, Saveur, and Grub Street, among others.

Renu and Soup sample the Winer 2021 Season. OP ED How to Reverse Sear Steak J. Kenji Lopez Alt’s YT Channel His restaurant is Wursthall in San Mateo! Tonikawa: An Inversion of Pure Love Switch Girl!! Spider Isekai ED Roadside Picnic Excel Saga OP Gensomaden Saiyuki OP Kiwami Japan aka that knife guy Find out more at http://absoluteterritorycast.com

Award-winning food writer, chef and restaurant owner J. Kenji Lopéz-Alt talks about where the restaurant industry is headed after 2020. We go behind the scenes to see how American chefs have survived this year. We also talk about the systemic changes needed for small businesses to thrive, how customers can play a role in keeping service industry workers safe, and the peculiar experience of raising a toddler in 2020. About Kenji: Kenji is a food writer, a chef and a restaurant owner. He is the Chief Culinary Consultant for the website Serious Eats, and a New York Times columnist. He is the author of two NYT bestsellers: The Food Lab, which focuses on the science behind beloved American dishes, and Every Night Is Pizza Night, an illustrated children's book. He is the chef/partner at Wursthall, a California beer hall in downtown San Mateo. For more info on this podcast, go to http://nerdimmunity.co

Join me in a discussion with the author of the #1 selling book "The Food Lab" and Chief Culinary Advisor for Serious Eats, J. Kenji lopez-Alt! We find out how he got intersted in cooking, what drove him to write "The Food Lab", and what continues to motivate him today! We also talk about his restaurant "Wursthall" in San Mateo, and how he has found his own style on his YouTube channel! Check out his website HERE http://www.kenjilopezalt.com/ and you can buy his book "The Food Lab" HERE https://amzn.to/3aqQHmA InkBird just released their new WIFI Based, 4 probe, rainproof, BBQ thermometer! Has pretty much an unlimited rage as it uses 2.4ghz wifi to connect to your mobile device where ever you are! It also uses a brand new InkBird Pro app to help you monitor your cook! Find it on Amazon HERE!

J. Kenji Lopez-Alt was born to serve–both food and his community My guest today is another celebrity chef– this time of the YouTube variety. J. Kenji Lopez Alt is a California-based chef, Restaurateur, New York Times bestselling cookbook author, and columnist. His restaurant, Wursthall, has been doing tremendous good for food service workers and the […] The post J. Kenji Lopez-Alt – Episode 220 appeared first on Talk For Two.

J. Kenji Lopez-Alt was born to serve–both food and his community My guest today is another celebrity chef– this time of the YouTube variety. J. Kenji Lopez Alt is a California-based chef, Restaurateur, New York Times bestselling cookbook author, and columnist. His restaurant, Wursthall, has been doing tremendous good for food service workers and the […] The post J. Kenji Lopez-Alt – Episode 220 appeared first on Talk For Two.

KLAXON! The Judge John Hodgman podcast has been nominated for a Webby and we need your help to win! You can vote at bit.ly/JJHOWEBBY!VOTING ENDS TOMORROW MAY 7 AT 11:59PM PT!Judge John Hodgman is in chambers this week with Bailiff Jesse Thorn to clear the docket! It's a docket full of culinary disputes, with guest expert J. Kenji López-Alt (Serious Eats, New York Times)! They talk about the opposite of savory, coffee diluting, root vegetables, recipe modifications, Polish street pizza, potatoes, cookies and more! PLUS we have a dispute from a listener against Kenji himself!Kenji's Bay Area restaurant WURSTHALL is currently preparing and delivering free meals to hospitals and community centers on the front lines of the COVID-19 outbreak. If you would like to donate towards these meals, visit toasttab.com/wursthall. Kenji also has a children's book coming out September 1. EVERY NIGHT IS PIZZA NIGHT is available for pre-order now!

It's obviously still not business as usual at Serious Eats (or anywhere else in the world, for that matter), so we're going to continue to produce Special Sauce episodes that deal with the coronavirus pandemic. On this week's episode, we once again hear from Serious Eats's Chief Culinary Advisor Kenji López-Alt. Kenji has been pitching in mightily on so many coronavirus-fighting efforts, both on Serious Eats and off. On Serious Eats, he published an epic post on coronavirus and food safety that millions of people have found useful. We followed that with our first Special Sauce episode focused on the impact of coronavirus, which detailed what's happened at Kenji's restaurant Wursthall since the pandemic broke out. Then we released a video featuring Kenji in which he answered many of the questions he posed in the original post. To complete this multimedia effort, this week's Special Sauce episode features the audio track from the aforementioned video, since we think the information is that important. Here are some examples of the kinds of questions answered in this episode: Can I be infected by coronavirus by touching or eating food? Is it safe to eat raw foods? What is the safest way to shop at the supermarket? Is it okay to buy produce from open bins? And as Kenji and I both note in this episode, he has promised to continually update the original post as new information becomes available in this rapidly-changing situation. On a personal note, Kenji has really helped so many people in these exceedingly tough times by answering these questions. The least we can do is ask that you return the favor, if you're able. If you can afford to support Kenji's Wursthall-centric coronavirus initiative by donating to his Patreon account, or by directly purchasing meals-for-free from Wursthall's own take-out website, please do so.   --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/preview?record=452525

Editor's note: The Coronavirus story is unfolding at a breakneck pace. That means that something said that was true at the time may no longer be so. On this episode please note that Lola, the Tom Douglas restaurant in the Hotel Andra in Seattle, is now closed, as is the hotel itself. Before the sh*t hit the proverbial fan, I had the next several episodes of Special Sauce all queued up. They were going to feature Susan Spungen, the founding food editor of Martha Stewart Living and author of Open Kitchen: Inspired Food for Casual Gatherings; and Alexander Smalls, an opera singer turned chef-restaurateur and cookbook author (Meals, Music, and Muses: Recipes From My African American Kitchen). But when the coronavirus pandemic struck with full force, destabilizing and eliminating hundreds of thousands of jobs in our industry, I realized that we needed to put those episodes on hold and change up the Special Sauce MO. So over the coming weeks, the podcast will be focused on the virus' effect on people in the industry who sustain and feed all of us, like chefs, restaurateurs, farmers, bread bakers, servers, and so many more. For our first episode in this vein, I knew I wanted to speak to our very own Kenji Lopez-Alt. Kenji, along with his partners, opened Wursthall in his adopted hometown of San Mateo, CA in March of 2018; like the rest of California's restaurants, they were forced to close their doors to all business but takeout and delivery earlier this month. He's spent virtually all his time since trying to aid his laid off workers and keep the restaurant going in order to rehire as many of his people as he can. Miraculously, Kenji did find the time to pen a ridiculously comprehensive and clear-headed guide to food safety and the coronavirus for us. On this episode of Special Sauce, Kenji shares the problems he, his restaurant, and his staff are facing, and the tactics he's employing to keep the lights on and the burners fired up. Just as importantly, Kenji also talks about the macro socio-political and cultural issues the coronavirus pandemic has merely brought to the surface for businesses like his. I hope that those of you who can are able to support Wursthall and its employees past, present, and future. Kenji has opened a Patreon account, and 100% of donations will soon go directly toward producing and providing meal kits for local San Mateo families affected by the COVID-19 outbreak. In addition to their own local initiatives, the Wursthall crew has been working with organizations, including Jose Andres’ World Central Kitchen, to deliver meals to various organizations in need, including Samaritan House San Mateo, the Oakland Fire Training Center, and San Francisco General Hospital emergency room. Folks will also be able to directly buy meals for families, individuals, and front line workers who are affected by the pandemic. Go to the Wursthall website for the latest details about this program. One more note about this ever-changing crisis: Even if the proposed multi-trillion dollar federal legislation is passed in the next day or two, all of these efforts are desperately needed in the short, medium, and long-term. https://www.seriouseats.com/2020/03/special-sauce-kenji-coronavirus-wursthall.html

Chef Kenji Lopez Alt is back in our interview about Los Pollos Hermanos, the fictional chicken restaurant featured in Breaking Bad. Kenji is the mastermind behind the restaurant, Wursthall, and the cookbook, The Food Lab. He is also a contributor to the culinary website, Serious Eats.

In 2005, freelance food writer Ed Levine sought an unlikely dream: to control his own fate and create a different kind of food publication that would unearth the world’s best bagels, the best burgers, the best hot dogs—the best of everything edible. Levine joined us, in conversation with his Chief Culinary Advisor J. Kenji López-Alt, to tell the story of how he built a community for people who took everything edible seriously, from the tasting menu at Per Se and omakase feasts at Nobu down to mass-market candy, fast food burgers, and instant ramen. Levine drew from his book Serious Eater, recalling how over a decade ago he created a blog for $100 called Serious Eats—and how the site quickly became a home for foodie obsessives who didn’t take themselves too seriously. He outlined how the site grew in in popularity, attracting talented tasters and recipe developers even as it stood on unsteady ground and felt like every day could be its last. Levine revealed how stubbornness and passion for Serious Eats put his marriage, career, and relationships with friends and family at risk in order to keep his dream alive. Sit in with Levine and López-Alt for the mouthwatering and heartstopping story of building—and almost losing—one of the most acclaimed and beloved food sites in the world. Ed Levine is the founder (his employees affectionately call him the overlord) of Serious Eats, as well as creator and host of the Serious Eats podcast, Special Sauce. In 2016, Ed was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. J. Kenji López-Alt is the Chief Culinary Advisor for Serious Eats, as well as chef and partner at Wursthall, a German-inspired California beer hall and restaurant in San Mateo. His first book, The Food Lab: Better Home Cooking Through Science is a New York Times Bestseller. Recorded live in the Great Hall at Town Hall Seattle on June 26, 2019.

Welcome back to part 2 of Ed Levine's Special Sauce conversation about pizza in the wake of the revelation by pizza historian Peter Regas about the true origins of New York City pizza. If you recall from last week, Regas has demonstrated that Lombardi's, which was long thought to have been the first pizzeria in New York, was in fact not the first. This week, Regas shares a little bit of what he's discovered about the origins of Chicago's iconic deep dish pizza. As is par for the course with any discussion about deep dish among pizza-heads, this bit of history is accompanied by a lot of talk about whether deep dish is or isn't a casserole. (It's a casserole, folks!) Ed then gets Regas and Sasha to talk about their favorite pizza joints in Chicago and New York and beyond, which they do with only a little bit of reluctance. A few of the names you might recognize, as either a local or a pizza enthusiast: Coalfire, Spacca Napoli, Mama's Too, Speedy Romeo's...did I hear someone say the Illuminati? In the second half of the episode, Ed has on J. Kenji Lopez-Alt, who needs no introduction, and they talk about Regas's revelations and the nature of history. Kenji also gives us a preview of some new menu items on the menu at Wursthall, his restaurant in San Mateo, Calif, where he's planning on doing flammkuchen, which is a kind of-not really German pizza, and he shares a little bit of why he enjoys making pizza and pizza-type things so much. "Because you're interacting with a live thing," Kenji says, "that certainly takes a lot more skill than working with something like sous vide...There's nothing precise at all in the pizza oven. So, when you get it right, it's pretty nice." That's just a small taste of all the pizza talk packed in this episode, and we hope you give it a listen. --   The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/03/special-sauce-peter-regas-pizza-origin-story-2-2.html

I decided to kick off the new season of Special Sauce by checking in with Kenji. It won't surprise the Serious Eats tribe that he's been a little busy lately. You probably know about Wursthall, the restaurant he opened with two other partners in his adopted hometown of San Mateo, California. But you may not know that he's also working on his very first children's book and the sequel to his best-selling book, The Food Lab: Better Home Cooking Through Science, all while juggling the demands of being a relatively new father. One of the first things I asked Kenji about is whether his absolutely adorable 18-month-old daughter is as into cooking as his Instagram feed would indicate. "Oh, yeah. I mean, we cook every day together," he said. "I made her a little helper stool so she can climb up and get at counter height, and she has a little wooden knife... She loves it. She likes to whisk things, she makes pancake batter. She pounds things in the mortar and pestle. She dances along when you chop quickly." I have no doubt Alicia will be reverse-searing steaks any day now. I also asked him to talk about his children's book and why he wanted to write it. "I want to have a good legacy and I want to add joy to the world," Kenji said. "This seemed like a way that I could do [that], in a way that was both very personal to me but also could be shared." But, of course, because this is Kenji, part of it was also because it presented a challenge. "This is something I've never done before. I can tell you, writing a kids' book is not easy. In a way, it's even more difficult than writing The Food Lab." 
 And then we talked about his other book project, the sequel to The Food Lab, which he descibed as being more focused on how he cooks at home. "It'll be a much less American-centric book," he said. "Techniques from all around the world, ingredients from all around the world, and essentially breaking down those techniques and ingredients and showing everyday home cooks how they can use the knowledge that everybody from around the world has collected over millennia to make their everyday cooking easier and more flavorful and more efficient." Finally, Kenji and I talked about challenges and rewards of opening Wursthall. "The most rewarding part of the restaurant," Kenji said, "is knowing that you're helping these 50 employees earn a living and all of your guests have a good time...Anybody who doesn't feel that way, shouldn't be in hospitality." We covered an awful lot of ground in this episode, and I think Serious Eaters everywhere will enjoy every second of Kenji's return to Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2018/09/special-sauce-wheres-kenji-here-hes-here.html