Ask Me Anything: Why Do Restaurants Seem Better When You're on Vacation?

This week, we talk about school lunches, teaching your college student to cook and my philosophy about gluten-free, dairy-free or anything-free dishes.

Hello from my home! I just played a killer round of disc golf at Bryant Lake Regional Park before I took your great questions this week. Spilled Milk subscribers can ask me questions every week in the comments, and in honor of our 100th post, we’re offering half off a year’s subscription. So subscribe and ask me something for next week!

When I say ask me anything, I mean anything — from what to eat in Copenhagen to career advice to rhubarb. This is my favorite post all week. Thanks for keeping those questions coming.

This week’s questions

Mike: 

Hi Andrew. My daughter and I just returned from a week in Paris. Everywhere we ate, the food was amazing. We never ate at any Michelin starred restaurants, just the local market, neighborhood cafes and random brasseries. Was it just the euphoria of being on vacation or is the food actually that much better in France and Europe in general? If so, why is that?

Noah: 

I’m a high school teacher. Can you share with us in a nutshell what the challenges/obstacles are to making the move back to having the cafeteria cook from scratch? Is it federal issue? Or a district level issue? Thanks!

Rosa:

My son is moving into an apartment next semester for his second year of college. I’d like to teach him some basic dishes before he goes. He and his three roommates plan to split cooking duties, so recipes that are inexpensive and can scale up would be good. Can you recommend any basic recipes I should get him to try?  

Jon: 

Hey Andrew, just wanted to say how much I love watching your shows. You have truly shown all of us the best ways to share love and respect through the foods we eat and the company we keep. In an unprecedented time in the world, how do we navigate the pressure from the vegan and vegetarian world to do away with meat as a primary source of protein? How do we balance the carnivore in us with the push to became herbivores? Is there a happy medium for both vs forcing either side to accept one way or the other?

Randy: 

Your broiled lobster looks awesome! How long should they be steamed?

Regina: 

What’s something you cooked growing up? Do you still cook it? 

KKB: 

Any tips for creating gluten-free dishes without compromising on taste and texture? 

Joanie:

Do you ever use measuring spoons/cups/etc or do you just eyeball everything? 

King Jae: 

Hey fam how did yall find all that wild stuff to eat on bizarre foods🤔...my inner fat boy is intrigued...like did yall have scouts or ppl contacted yall....you ate some wild stuff on there