AMA: Live From Chicago
Andrew talks about cookware, smoked eels and ethical ways to order takeout.
Hello from Chicago’s Hoxton Hotel.
My travel tip this week: Try to score a corner room!
This week we’ll talk about your questions about chemicals in cookware, especially pans. We’ll discuss “The Zimmern List,” which I miss doing. Then we tackle burgers: how I grind my meat, where you can find good bison and what I buy to make smashburgers at home. We take a trip through the world of tinned fish and then look at a question on a lot of people’s minds: How can you best support restaurants when you order takeout? We’ll finish with a subject appropriate for spring, when cherry trees are in bloom and cherry specials follow.
As always, thank you for watching! And thank you for sending your questions. Subscribers can drop questions in the comments section, and I’ll get to as many as I can next week.
Anonymous
Are there cooking appliances, utensils, materials or methods that you have stopped using because they can introduce poisons and toxins in our foods that you avoid? Do use plastic utensils, cutting board, etc? Do you use nonstick cookware that contain PFOAs or other PFASs? Do you steer toward shelf stable foods in glass containers to avoid the liners in canned foods?
Lisa
Will there be more of “The Zimmern List” at any point?
Ellen
I love a bison burger. Do you have a certain type of meat you use to make a good burger at home? Would love to see a video!
Julie
I've just tried canned baby eels at a St Louis restaurant, they were mind blowing good.....served with a lemon wedge. Do you have a suggestion on what to serve with them?
Sarah
I grew up on smoked oysters with Brie on French baguette slices. Any recommendations for a brand or smoked oyster appetizer recipes?
Anonymous
How can people order takeout and not worry about whether they’re actually hurting their favorite restaurants?
Andrew B.
Have you ever eaten cherry-flavored ANYTHING that was any good?
I think it's funny how you've reminded people that, yes, you can still place a take-out order and just go there and pick it up. My how times have a'changed......and I'm right there with you on the dark cherry ice cream w/chocolate chunks. Instantly transports me to Shangri-La
Andrew, if you don't know, which I think you would, if you are ever in Tampa Bay there is a small suite at the Marriott that has a balcony about the size of the room. The views are spectacular, and truly how much time do you spend in the room??? Seek it out!