If you want your kids to have fun learning about food, you need to let them explore it in their own way. Let them figure out for themselves what textures and flavors go well together. Who knows, maybe they’ll invent the next French-fry-dipped-in-a-Frosty trend. J. Kenji Lopez-Alt Read Quote
I am very proud to come from a diverse family. My mother is an immigrant from Japan and my father is from a steel town in Western Pennsylvania. My family spans across the political spectrum. J. Kenji Lopez-Alt Read Quote
I mean, my family liked eating, but I was one of those kids who, you know, I hated fish until I was probably in my early 20s. When I went to college, I had no idea how to cook. J. Kenji Lopez-Alt Read Quote
Book proposals are written like business plans. You need to identify your market, see what the competition is in the space, calculate how many books you think you can sell, work on building a platform to sell them and promote them. J. Kenji Lopez-Alt Read Quote
People should eat what they like, even if it’s some jalapeno and cheese-covered monstrosity with blueberry cream cheese. J. Kenji Lopez-Alt Read Quote
But if you’re from New York and you grew up here, you have it built into you – what a slice of pizza is supposed to be – in a way that people from outside of New York don’t. J. Kenji Lopez-Alt Read Quote
I started freelancing for Serious Eats while I was still living in Boston. I was born there, grew up in New York City, but went back to Boston for school, and then I lived in Boston for about ten years. J. Kenji Lopez-Alt Read Quote
So, the first step to opening a restaurant is, don’t. Opening a restaurant is a series of putting out fires every single day. I mean, even once you’re open, it’s still a series of putting out fires. Step one: don’t. J. Kenji Lopez-Alt Read Quote
I had developed the initial opening menu on my own in my home kitchen before we had even hired any sort of kitchen staff. And I’m pretty methodical, so I had a recipe booklet written out, everything done in metric units, something that anybody could look at and replicate. J. Kenji Lopez-Alt Read Quote
So in order to make a large volume of sausage, you need to have a dedicated refrigerated room, where you can grind and mix and stuff and everything, because if sausage mixture gets too warm while you’re forming it, it doesn’t bind properly, and your sausages end up crumbly and dry. J. Kenji Lopez-Alt Read Quote
