Ask Me Anything: My Favorite Pizza Toppings Are...

This week, I also talk about ideas for a monthlong low-fat diet, cooking pheasant and how I'd fix the New York Giants.

Hello and welcome to a special Saturday edition of Ask Me Anything. We usually do this post on Fridays but I’m shooting Andrew Zimmern's Wild Game Kitchen right now and the days are loooong.

Thanks for the great questions! When I say ask me anything, I really do mean anything: In previous weeks we’ve talked about a basic pantry for making delicious Thai dishes, can't-miss restaurants in New Orleans and Milwaukee and how I beat jet lag. Paid subscribers to Spilled Milk can leave questions for next week’s AMA in the comments below. Not a paid subscriber? Click here to get 25 percent off a year’s worth of newsletters and recipes.

A clarification on this week’s recipe: I don’t typically use the breadcrumb and egg and butter unless I’m making patties. Usually I make a kind of gnudi, like so:

This week’s questions

Jandos: 

Question about your use of a torch to melt cheese: I’m worried about introducing carcinogens to my food by way of direct flame. Is that a reasonable concern? 

Mandy: 

I recently found out I have to get my gallbladder removed. The operation is in a month and until then I have to eat as low-fat as possible. Do you have any tips for how I can do this and not starve?  

Scott: 

I would love to make your shrimp burgers but my wife hates shrimp–she thinks it always tastes of bleach. I haven’t had much luck finding shrimp she’ll eat: Any ideas? Could I use another type of seafood? 

Reece: 

Do you hunt with your dogs? 

Mitchell: 

What is your favorite way to prepare Pheasants? 

Brian: 

We got a pizza oven and are ready to try some new toppings now that we’ve gotten the crust pretty good. What are some off the beaten path toppings we could do? What do you like to put on pizza? 

Robbie: 

Andrew, we are loving Wild Game Kitchen at my hunting club. Would love to do a venison liver pate from a harvested animal; but most recipes are all over the board on ingredients. Any suggestions? Also will it be ok if the liver is frozen?

Tyler: 

I hear you’re a Giants fan. How would you fix the team?

Sandy:

I loved your post on Cookbooks. What are some book books that mean a lot to you? Anything you read again and again? 

Joaquin: 

Do you sharpen your own knives?