Edible Brooklyn asked a few folks, including Sam Sifton, Hannah Kirshner, Food52, Butter & Scotch, Four & Twenty Blackbirds, Caroline Lange and me about our pie crust methodology. An excerpt:
Kat Kinsman: In college, I double-majored in painting and sculpture and I get my ya-yas out with pie edges. I appreciate the precisions and aesthetics of the fork crimp, but I like getting my hands in there, so I press in two fingers and pinch up a peak between them. I’ll usually just rotate the plate, but if I’m feeling very fussy, I’ll do the 12 o’clock spot, then the six o’clock, then the three then the nine, and inward from there, just to make sure it all matches up. No one will notice or care, but I like touching dough. I’m just gonna own it.
Read more at Edible Brooklyn’s “The Great Pie Crust Debate“
From my conversation with the marvelous Dianne Jacob:
Q. Do you have a love-hate relationship with Twitter?
A. Mostly love. It’s broken down the barriers with so many people. Now people in the firmament are only 140 characters away.
Q. What is your definition of doing it well?
A. You’re part of the conversation, not just advertising. You’re there to have a dialog with people, something human and genuine. You trust that your audience and readers have something to say back. People can have surprisingly substantive conversations on Twitter.
If you‘re responding to someone, it has to stand on its own as a comment. You retweet in an interesting, smart and controversial way. You have to be able to express yourself in concise thoughts.
Read the rest at “The Scariest Thing about Twitter is to Let Yourself be Seen“
I had the tremendous pleasure of being a guest on my friend Poppy Tooker’s radio show, Louisiana Eats.
“Louisiana Eats! is a radio show for people who cook and people who love to eat well — all with a Louisiana point of view and Poppy’s distinctive Louisiana voice.” Damn skippy.
Here’s how that went: Listen
(And get nominated for a James Beard Award as a result.)