Ask Me Anything: What to Eat in Copenhagen

I also answer questions about powdered mushrooms, hot sauce, aprons, and much more.

Hello from San Francisco. Yes, as you may have noticed, I got a tooth knocked out. Long story, but be careful when you bite down on food! Anyway, welcome to the weekly post where I answer questions about Old Bay seasoning, Rhode Island coffee milk, AI, or whatever else is on your mind.

Subscribers can leave questions in the comments below; I also usually solicit questions each week on Notes, so look for me there!

Links! Copenhagen food ideas include these four food halls: Reffen; Broens Gadekøkken; Torvehallerne; and Tivoli Food Hall. Restaurants I mentioned include: Surt; Kødbyens Fiskebar; Slurp; Beyla; Jordnær; Jatak; Kebabistan; Prolog; Geranium; and Juno the Bakery. MKS made my oyster knife, and Headley & Bennett made my smock.

This week’s questions

Collet: 

Andrew, you responded to Lauren about getting into the world of gastronomy without being a chef. I'm passionate about charcuterie. I had a great mentor that has passed away, I learned many things from him. But my question is how do you know if your community can support that kind of cottage business? I'm in a bedroom community for a major city (D.C.), yet I get up in the morning and get to see the new calves romping in the field across from my house. Is there a resource out there that can help me look at the ups and downs of possibly venturing out on my own? And I have made some basic cured meats (bacon) along with some fresh such as sage sausage.

Barb: 

Hi Andrew. I‘m going to Copenhagen in April for the Food Festival. It‘s my first trip to that part of the world. Any restaurants that you would recommend or street foods that I try? Barb Savannah, GA

Janet: 

Any easy Memorial Day cookout ideas? Mostly meat eaters, but we have a few vegetarians coming over. 

Kinsey: 

The powdered mushroom trend has been gaining popularity recently. Have you explored incorporating powdered mushrooms into your cooking? If so, what unique flavors and textures can they bring to gluten-free dishes?

Debbie: 

What knife are you using in your oyster video?

Brian: 

George S. Mack’s “philosophy for living”--can you share that philosophy?

Jeff:

I also keep a small collection of hot sauces. Was in heaven when in the French Quarter back in 1996 while attending a tropical fish convention as there was a gift shop that had 1/2 of the upstairs devoted to hot sauces. So far , have only found 2 that are too hot - Endorphin Rush and Dave's Insanity. Ever tried those?

John: 

Where did the apron you're wearing come from, Andrew?

Denise: 

Yes, [oysters] are [sexy AF] Andrew, yes they are. And that looks lovely & yummy and everything I love about seafood. But also thinking...if I had my toes in the sand, and was staring out at the sea... I’d be pretty happy if you served those to me in a shot glass! Aguachili oyster shooters ....now that also sounds perfect AF.