Issue link: https://www.epageflip.net/i/335597
'PLANETBARBECUE' Every guy, says cookbook author Steven Raichlen, should know how to light and control a grill. 'MAN-MADEMEALS' He'stheguywhohas brought us more grill- ing books than one would think possible including "Planet Barbecue!" and "Barbecue! Bible". Now Raichlen directs his con- siderable culinary knowl- edge to another subject he's equally skilled at: teaching men to cook in "Man Made Meals: The Essential Cookbook for Guys" (Workman Publish- ing, May 2014; 631 pages; $24.95). As Raichlen takes the reader through a variety of cooking methods in 300 recipes, he intersperses technique and step-by-step photos (how to carve a turkey, how to eat lobster) with an engaging Q&A in- volving food dudes, from Spanish chef Jose Andres to Michael Pollan, Thomas Keller, Stanley Tucci, An- drew Zimmern and even a faux interview with Thomas Jefferson (via an academic). The interviews alone are worth the price of the book as each cook delves deep into what motivates his cooking. We thought Raichlen should answer some of those same questions him- self. Q What are the three dishes every guy should know how to cook? A Every guy should know how to cook a steak. Note I said cook a steak, not grill a steak. Ev- ery guy should know how to make an omelet be- cause that's your solo meal and you'll never go hungry if you can make an omelet. Every guy should know how to cook a lobster, be- cause if you're ever in a party in mixed com- pany and there's a lobster around, it's certain that the guy will be asked to cook it. Q What three tech- niques should every guy know? A A guy should know how to handle a knife, good knifeman- ship. That means how to chop, how to slice, how to dice, how to sharpen a knife without taking your finger off. Every guy should know how to light and control a grill. Sorry, I've got to go back to my roots in that. Every guy should know how to shuck an oyster because, again, if in mixed company, if someone comes up with a bushel of oysters, you're going to be the one who shucks it. Q What three ingredi- ents do you need as a cook (let's skip the salt and pepper)? A First of all, extra-vir- gin olive oil, You use it as a cooking fat, you use it as a basting mixture, you use it as a sauce, con- diment or seasoning. It's absolutely essential. The second is fresh lemon, ideally Meyer lemon. Again because the zest provides the flavor, the juice provides a second flavor, and there isn't any food in the world that can't be brightened by a squeeze of lemon juice. And quite incidentally, if you oversalt something, lemon juice will often bring it back. The third would be some kind of chile or hot sauce. I love fiery foods. I love the way hot sauce electrifies food. With those three ingredients, you can tackle just about anything. Q Do you think men and women cook dif- ferently? A I do. I think there are several differences. One is that men tend to like bigger flavors than women, more assertive flavors. This can lead to many calamities. There's something I call the Guy Syndrome. It says that if some of something is good, more of it is auto- matically better, as in 1 ta- blespoon of Tabasco sauce is great, so add a half a bottle. Or 1 cup of wood chips on your smoker is great every hour, so let's add 8 cups at once. And that's not good. I think when women cook, they think about a meal. When men cook, they think about a dish. What I'm trying to do in "Man Made Meals" is to train men to think about the whole meal. Elaborat- ing on that, when women cook, it's often out of ne- cessity. I think of my wife and daughter put- ting a meal on the table five nights a week. When men cook, it's often a spe- cial occasion. Obviously, these are stereotypes. But I think they are kind of true. By Lee Svitak Dean MinneapolisStarTribune Cooking may not be a gender-specific activity, but there are some characteristics that fol- low stereotypes more o en than not (read on before you start to object). At least that's what Steven Raichlen says — and we tend to agree. DUDEFOOD By Jackie Burrell San Jose Mercury News Sundaes, splits and ice cream sandwiches — could there be a sweeter excuse for a summer party? There's something irresist- ible about ice cream socials — and we're not just talking about frozen scoops, fruity syr- ups and violently pink cher- ries. They're a throwback to a simpler time, when towns were small, striped bunting adorned everyone's front porch and John Philip Sousa was a young whip- persnapper with a band. But some things never grow old — and a retro ice cream social might just be the best party idea ever. Set out the ice cream, the toppings and cher- ries — fresh Bings, marinated in Luxardo cherry liqueur for the grown-ups and pomegran- ate juice for the kiddos — and you've just given your guests permission to indulge their in- ner child. "Ice cream socials? We don't do that enough," says Oakland food writer Jennie Schacht, an ice cream lover whose "I Scream Sandwich!" (Stewart, Tabori & Chang, $19.95, 176 pages) came out last year and features rec- ipes for homemade ice cream, cookies, and toppings and mix- ins of all sorts. Schacht says she was "raised prenatally on ice cream. My mom was an ice cream fa- natic. Her dad had a drugstore with an ice cream fountain. Ice cream runs through my veins." Throw a modern ice cream social and you can dabble in all sorts of flavor combinations. FOOD Try a potluck ice cream social CUSTOM CUT MEATS AT NO EXTRA CHARGE WE ACCEPT FOOD STAMPS WeAcceptEBT "YourFamilySupermarket" Weappreciateyourbusiness-andweshowit! 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