AMA Redemption Quest... Hi Chef, pan-seared salmon here. I was so thrilled that you answered my question that I shared the video with my friends and family and everyone openly mocked me for having the opportunity to ask you a question and I tossed out something so stupid. I really am better than that... so I’d like a chance at redemption. I am heading to Morocco next month, Marrakech to the Western Sahara via the Atlas Mountains and Fez, wrapping up in Casablanca. Is there a food/experience/shopping must/local spice that I can’t miss? I look forward to your thoughts.
Also, thanks for your kindness and grace in answering my question last time. Bringing the salmon to room temperature, nice hot pan, sliiiiiding the salmon in to make sure it’s hot enough-- yielded perfection. Appreciate you.
I’ve managed to lose your recipe for your French Kiss blend. It was wonderful in hamburger steaks, which my husband has recently requested. Would you please share it again?
Both my husband and I recently made dietary changes because of food sensitivities and although it has made a huge difference in how we feel, we still crave some of our old favorites. One being pizza. I have ordered chestnut and pistachio flours to attempt a pizza crust. Even though chestnut flour is common in Italy I can't find any recipes. Any help in this area is greatly appreciated.
AMA Redemption Quest... Hi Chef, pan-seared salmon here. I was so thrilled that you answered my question that I shared the video with my friends and family and everyone openly mocked me for having the opportunity to ask you a question and I tossed out something so stupid. I really am better than that... so I’d like a chance at redemption. I am heading to Morocco next month, Marrakech to the Western Sahara via the Atlas Mountains and Fez, wrapping up in Casablanca. Is there a food/experience/shopping must/local spice that I can’t miss? I look forward to your thoughts.
Also, thanks for your kindness and grace in answering my question last time. Bringing the salmon to room temperature, nice hot pan, sliiiiiding the salmon in to make sure it’s hot enough-- yielded perfection. Appreciate you.
Andrew, Thank you for the knife buying advice. I am in love with my Shun knives! They are exquisitely balanced and FIT my small hands perfectly!
Now to my question: What are your thoughts about AI and restaurants/cheffing?
https://www.theguardian.com/environment/2023/aug/16/ai-fine-dining-chefs-restaurants
Thanks, Susie
I’ve managed to lose your recipe for your French Kiss blend. It was wonderful in hamburger steaks, which my husband has recently requested. Would you please share it again?
Many thanks,
Brenda Thorson
When doubling or tripling recipes, should you always triple the Salt and Oil too?
Both my husband and I recently made dietary changes because of food sensitivities and although it has made a huge difference in how we feel, we still crave some of our old favorites. One being pizza. I have ordered chestnut and pistachio flours to attempt a pizza crust. Even though chestnut flour is common in Italy I can't find any recipes. Any help in this area is greatly appreciated.