Ask Me Anything: What to Do With All Those Apples

This week, I also give some advice about schmaltz and talk about New Orleans and grills.

Hello from New York, where I’m at the New York City Wine & Food Festival.

I take questions from Spilled Milk subscribers every week: Subscribe now to ask me … anything, I mean it! Recently, people have asked me how I prepare pheasant, where to find great places to eat in Milwaukee and what sort of herb blends I like to have on hand.

Links!

• My New Orleans guide. Here’s info on R&O’s, and here’s Willie Mae’s.

• Equator Coffees and Panther Coffee

This week’s questions

Jargo: 

Do you have a favorite New Orleans restaurant? Or two?

Mina: 

Your thoughts on California passing AB418 without banning titanium dioxide?

MK: 

What brand of coffee do you brew for yourself?

Michael:
I’m heading to Lyon soon. Suggestions?

Nancy: 

Where can I get schmaltz? 

Don:

That’s a nice grill in the souvlaki video. What are your thoughts on the classic Weber kettle grill? 

Abi: 

My wife and her mother went apple picking and now we have a bushel of apples, I can’t even. What can I do with all these damn apples? 

Asha: 

What makes an Italian hero sandwich great?

Daniel: 

Any recommendations for low budget caterers? As people and corporations tighten their belts. I’m not sure where to find clients to maintain revenue. Thank you again, my favorite chef.

Kyle: 

Is your souvlaki a sandwich or a taco? I’m saying taco.