Ask Me Anything: What You Should See at the Minnesota State Fair

A jam-packed week of questions! I answer questions about Chinese food in Chicago, the best food in Santa Barbara and what I think about Old Bay.

Hello and welcome to the fun weekly post where I will answer any questions you pose. Seriously, ask me about strawberries, the contents of my carry-on bag or even my KISS shirt. Paid subscribers can leave questions for next week in the comments below.

If you like it, please consider subscribing—it takes a number of people to make these posts happen each week. And find me on Notes as well!

Links! Here are the Chicago restaurants I mentioned: Sun Wah BBQ; Furama; D Cuisine; Chengdu Impression; Lao Peng You; Qing Xiang Yuan (QXY); B.B.Q. King; Phoenix Restaurant; MingHin Cuisine; Moon Palace; Haidilao; Slurp Slurp.

This week’s questions

Nikki:

I live up in Winnipeg, Canada (just a few hours north of Minni). For a relatively smaller city, we have an impressive culinary community (and hockey team who regularly annihilates the Wild, just sayin). If you've never been, please consider this your official invite to visit Winnipeg and let me take you out for dinner lol.

I'm admittedly a new fan, thanks to Family Dinner, but I'm thoroughly enjoying expanding my knowledge and love of food and cooking through the content provided on Spilled Milk.

My question for you is I'm thinking of bringing my boys down to the MN State Fair this year. As a first-time state fair attendee, and Canadian, what would you suggest are the must do's, nice to do's, don't bother at all things to do?

Jeffrey:

Chef, In regards to Kosher Salt, I noticed a difference in sodium levels between Morton (More sodium content) and Diamond Crystal Salt (Less sodium content). Do you have a preference in your kitchen?

Jonathan:

What is your opinion on Old Bay seasoning?

Keri:

Considering your culinary adventures across the globe, are there any local specialties from Santa Barbara, CA, that have captivated your taste buds?

Suzanne:

I've just discovered Farro. At the same time I received my first box of Rancho Gordo beans. Beans and Farro -- let's go! Any ideas??

Fred:

Are there “mother” condiments that a home cook should have instead [of] buying the various bottled sauces?

Angela:

Good evening, I am going to Chicago in 2 weeks and was wondering the name of a good restaurant in Chinatown? We are going to take a water taxi for the first time.

Sharon:

So I’ve just been blessed with a couple of pounds of morels. I’ve cooked these mushrooms for years. I usually fry them in butter. I’d love your take on cooking them.

Zach:

What is your go-to meal when hosting a group of 4 or 6 people?

Shane:

Hey buddy. I just wanted you to know all of your tv shows, content, etc., helps me so much with anxiety and other issues. We love you man.

Lauren:

Any advice for someone who’s thinking about pivoting careers or maybe wants to get more involved with gastronomy but doesn’t necessarily want to be a chef?