Good Sunday morning and welcome to another edition of Ask Me Anything. Links! My pizza oven is an Ooni. Rustique and Halles de Lyon Paul Bocuse in Lyon. Here’s some shiro (white) miso from The Japanese Pantry. This week’s questions Denise: That pork souvlaki
Andrew Zimmerman, you are my hero brother. I though I was open to trying new foods and culinary exploration... until I saw your show Bizarre Foods. Once I saw your passion for good food and your brave and hilarious willingness to try -anything-, I realized what I was missing! Thank you! And I have to say, whenever you were cornered to eat durian, that was always special 🤣! OK, question: I have a friend that brought me a little over a pound and a half of New England blue crab. Do you have a crab cake recipe that you'd like to share? Or... a suggestion for this amazing ingredient?
It's getting to the end of garden season here in the Midwest.... I'm pulling sungolds, okra, chard, parsley and jimmy nardellos. After pickling, smothering and frying the okra, I'm now still floating in okra any suggestions? Ps I donot use okra in my gumbo....just preference....
I was visiting Long Beach fisherman's market and picked up some live strawberry spot prawns, stone crabs, uni, blue fin tuna, black cod and whelks.....those whelks threw me for a loop.....I followed the fisherman's advice a cooked them ,,(boiled,) for 7 minutes and cleaned them, chopped them adding lemon, garlic, parsley, tarragon and evo salad.....it was rubber bands, which tells me i over cooked them. I asked my catering buddy who lives there how he prepared them and he said he'd not worked with them. Sooooo how do you prep whelks?
Hi Andrew. I grew up in San Antonio and have lived here in the Twin Cities for many years. I really appreciate and deeply miss good, high quality, authentic tortillas straight off the grill. Do you know a place in the Twin Cities where I might find some? What you find at a typical MN grocery store is just not the same. Thanks!
Had dinner with you and my family about 10 years ago at Bazaar on La Cienaga
You were a National Treasure then.and even more so today!
Love watching you work
I have an Ooni Karu 12”. - outdoor use only, of course. Proper preheating (30 mins.) of lump coal, topped with wood will ensure a super hot stone. This is the closest thing you will come to a true Neapolitan pizza. It truly is incredibly fast and delicious - 2 minutes tops for a crispy Margherita pizza. I would absolutely recommend this. A bit of a learning curve...now I do roasted lamb, spatchcocked chicken, even delicious side dishes like scalloped potatoes or roasted veg that obtain that wonderful wood oven taste. This will require a much lower temp, but produces a wonderful, old world flavor. For Christmas last year, I gifted my daughter and son in law (suburban Minneapolis) an 18”...They used it all through out the brutal winter - takes a wee bit longer to come up to high temp, but it did it! We are all now total converts! AND, yes, we both rearranged our patios to accommodate our Ooni’s😍.
I have a variant of the ooni - and yes, it's worth the space for me, but I have room for one directly beside my patio smoker grill. Grilled or home-oven pizza is fine, but a 5min pre-heat and 2min recovery pizza oven is great for throwing 2,3, or 4, or 8(!) pies for small pizza night with the spouse or a pizza night with a few friends over. If you have the room, it makes 'casual pizza night" easy.