The Recipe with Kenji and Deb Live from Seattle: Deb in conversation with Kenji
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Jul 29, 2024 Kenji, the director of the Community Curated Series for Seattle Arts & Lectures, and Deb, a recipe development expert, engage in a lively discussion filled with culinary insights. They uncover the nuances of recipe writing, tackle the issue of plagiarism in content creation, and share personal anecdotes about family meals and quick recipes. The duo dives into the art of mastering small kitchen spaces and humorously debates the complexities of making bagels versus croissants. Their dynamic conversation celebrates food, creativity, and the joy of cooking.
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Tasting Seattle's Dick's Deluxe Onstage
- Deb and Kenji taste a local greasy bag of Dick's burger onstage as a shared cultural moment.
- They describe double patties, tartar-like chopped-pickle mayo, dark skins-on fries and why the fries keep flavor even when cooled.
Start Recipes From Your Own Cravings
- Start recipe development from a craving or gap you personally want to fill, then draft a best-case recipe and iterate while testing.
- Keep an open document in the kitchen, take notes during tests, and revise the draft after each attempt.
Make Representative Recipes First
- Kenji explains a methodical research phase: make representative existing recipes to learn techniques and pitfalls.
- Cooks Illustrated calls it five recipe tests; use the best bits to build a Franken-recipe as a working baseline.