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From Quebec to Philly: Chef Alex Kemp on Fries, Stocks, and Spice Bags

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Manage episode 518462021 series 2944275
Content provided by Cooking Issues. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cooking Issues or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Dave is joined in studio by chef Alex Kemp, a Quebec-born, Philly-based chef and co-owner of multiple neighborhood restaurants, for a wide-ranging hang about food, restaurants, and questionable late-night decisions. Alex talks about growing up between French and English Canada, separatist grandparents, and how he and his wife juggle two restaurants, a third on the way, and a nine-and-a-half-month-old.

The crew ranks fried foods (why french fries and perfect fried chicken rule, and why tempura and hand-pulled noodles might be overrated), gets specific about schnitzel, fish and chips, fried okra, shrimp, and ketchup loyalty, and admits that Heinz is untouchable. They detour into hot dogs, pears as the heartbreak fruit, heritage apples, apple butter, and Pennsylvania Dutch cooking.

A caller from Dublin asks about lobster bisque: how long to cook shells, why over-extraction goes chalky, fortifying stocks in short passes, using gelatin, and whether enzymes like chitinase are worth the trouble. Dublin also brings “spice bags” and proper Guinness into the conversation. Jack checks in with a North Korean restaurant story and the table debates whale, monkey, and one-and-done Guinness's.

Dave and Alex close on old-school French technique, why real seasonal menus are a logistical nightmare, and the pleasure and pain of running truly market-driven neighborhood restaurants.


Hosted on Acast. See acast.com/privacy for more information.

  continue reading

200 episodes

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iconShare
 
Manage episode 518462021 series 2944275
Content provided by Cooking Issues. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Cooking Issues or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Dave is joined in studio by chef Alex Kemp, a Quebec-born, Philly-based chef and co-owner of multiple neighborhood restaurants, for a wide-ranging hang about food, restaurants, and questionable late-night decisions. Alex talks about growing up between French and English Canada, separatist grandparents, and how he and his wife juggle two restaurants, a third on the way, and a nine-and-a-half-month-old.

The crew ranks fried foods (why french fries and perfect fried chicken rule, and why tempura and hand-pulled noodles might be overrated), gets specific about schnitzel, fish and chips, fried okra, shrimp, and ketchup loyalty, and admits that Heinz is untouchable. They detour into hot dogs, pears as the heartbreak fruit, heritage apples, apple butter, and Pennsylvania Dutch cooking.

A caller from Dublin asks about lobster bisque: how long to cook shells, why over-extraction goes chalky, fortifying stocks in short passes, using gelatin, and whether enzymes like chitinase are worth the trouble. Dublin also brings “spice bags” and proper Guinness into the conversation. Jack checks in with a North Korean restaurant story and the table debates whale, monkey, and one-and-done Guinness's.

Dave and Alex close on old-school French technique, why real seasonal menus are a logistical nightmare, and the pleasure and pain of running truly market-driven neighborhood restaurants.


Hosted on Acast. See acast.com/privacy for more information.

  continue reading

200 episodes

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