It’s my favorite part of the week— Ask Me Anything.
Reminder: Only Premium Spilled Milk subscribers can ask me questions. Get 25% off your subscription here. The method for submitting questions is in the welcome email sent with your paid subscription.
Hope you’re having a great Friday. What are you cooking this weekend?
It’s prime sweet corn season in Minnesota. Grilled or boiled, slathered with butter and sprinkled with salt is great… but if you really want to level up your corn game, try making this elote recipe. The recipe uses my Badia spices, which are available at select grocers and online. An inexpensive way to add tons of flavor to any dish.
This week’s questions:
Michael
Hi, I saw you the other night as a contestant on Iron Chef America, when you were paired with Morimoto. What is the stress level like as a contestant, as opposed to as a judge which, I assume, is stress-free and loads of fun. Thanks in advance. Â
Watch Iron Chef: Quest for an Iron Legend on Netflix.
Chuck
While I enjoy cooking competition shows, one thing that concerns me is this. How much food gets wasted in the process? Plates of food are built, including one for camera shot purposes, and judges seem to only eat a few bites of each plate/course. There's also the amount of what's prepared that isn't plated for competition, as well as the pieces not used during butchery and other prep, not to mention the provided ingredients that don't get used at all. As someone that has seen the entire process, are steps being made that the viewing public doesn't see to mitigate food waste on these shows?
AMA: Being a Judge vs a Contestant on Iron Chef.