This week, I have part two of my conversation with Daniel Gritzer, Culinary Director at SeriousEats.com. I’ve been a big fan of both Serious Eats and The Food Lab for a while, and was really excited to talk to Daniel about his work there. We had a long discussion, so I broke our conversation into two parts. Part one aired last week, and it’s linked here (https://www.podpage.com/chefs-without-restaurants/a-conversation-with-daniel-gritzer-culinary-director-of-serious-eats-part-1/) (https://www.podpage.com/chefs-without-restaurants/a-conversation-with-daniel-gritzer-culinary-director-of-serious-eats-part-1)
On this episode we discuss, scaling recipes, cooking on a boat, the original pepper used in Romesco sauce, atole, and being thoughtful when developing recipes. We also tackle the controversial topic of Maryland crab cakes and Old Bay (https://www.seriouseats.com/classic-maryland-crab-cakes-recipe) . Where do you stand on the topic?
This week’s show sponsor is Olive & Basket. For a wide variety of olive oils, vinegar, spices, sauces, and gourmet food items, visit their website Oliveandbasket.com (https://oliveandbasket.com/) to have their products shipped to your door. Use discount code CHEF20 for 20% off your order.
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DANIEL GRITZER
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Serious Eats Website https://www.seriouseats.com (https://www.seriouseats.com/)
Daniel's Instagram https://www.instagram.com/dgritzer (https://www.instagram.com/dgritzer/)
Daniel's Twitter https://twitter.com/dgritzer
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