Ask Me Anything: Why I Love Maggi

Also this week: My favorite ways to cook wings and thoughts on sheet pan meals.

Hello from my house, where my arms are usually not crossed! Thanks for a great AMA this week. Look for my Chicago and Paris lists next week, so be sure to be a subscriber.

Subscribers can ask me anything in the comments, and I do mean anything. Recently, I’ve talked about where to eat in Puerto Rico, delicacies from the Upper Midwest and whether you can use sourdough starter instead of instant yeast.

Links!

• Here’s that article I mentioned about chefs posing with their arms crossed.

• These are the Maggi brands that I buy:

  • This one is from Europe;

  • This is the Maggi powder from the Philippines;

  • and this is the “Asian” Maggi liquid.

• Here are some of my favorite wing recipes. There are a few!

• And, as promised, these are some great oyster recipes.

This week’s questions

Susie: 

What’s your opinion of Maggi sauce? Should it be in my arsenal?

Pete:

What do you like on your wings?

Carole: 

Hello Andrew! I've been a fan for quite some time, and find your advice invaluable.

I am returning to Paris in April of next year after 30 years. I will be staying at the Berri Champs Elysees and would love some recommendations for restaurants in the area. Where to splurge, and where to eat where the locals go? 

Thank you in advance!

Angie:

It’s oyster season! What do you like to do with oysters? 

Anthony: 

Question: do you ever come to Chicago and if you do what is your favorite place to eat in Chicago/Illinois?

Sami: 

Your turkey a la king recipe made me wonder: What are some classic old time recipes that still work with modern tastes and schedules? 

Jana: 

Do you like any sheet pan meals?