Ask Octopod
A few updates and AMA
I hope your Valentine’s Day was a smash hit. For the most part, less is more with this holiday and I’ve already received some rave soufflé, as well as the Mediterranean Seafood Stew, reviews that impressed lots of loved ones and special people 🙌 🙏
In case you missed it, I dropped a thread on Twitter highlighting my favorite chocolate maker.
Highly recommend you check this out, as I have seen no one on socials talking about this chocolate maker yet this is chocolate who the Michelin ⭐️ pastry chefs I worked with in the past went to.
Order for yourself or anyone special in your life when the occasion calls for it
In other news, my podcast recorded with BowtiedCommoner’s “Common Sense” program just dropped. Check it out for my thoughts on everything from cooking in high end kitchens, factory farming, food labeling and japanese steel knives. 🙌
You can watch with animations on YouTube or play the podcast on Spotify. Whichever platform you choose, please like/support so we can help Commoner’s podcast get more traction. She’s already had a great lineup of guests… with more to come!
Also give her a follow on Twitter!
AMA:
Haven’t done one in a while so comments are open for paid subs to ask me anything.
Taking questions on anything from ingredient recommendations, equipment/cookware suggestions, cooking science/flavor, seasoning, ingredient substitutions… and finally, recipe requests will be added to the content lineup.
Look forward to answering your questions, I’ll keep the comments open for the weekend and be checking in occasionally.
Finally,
I’m wrapping up a few weeks of travel where I’ve been halfway across the world from home.
Looking forward dropping a ton of food, travel and leisure alfa in my first globe trotting trip since lockdowns.
It’s been one to remember… details coming next week, as well as a special Brown-Butter Carrotcake Recipe from a friend 🙏
My neighbor just got back from Spain and gave me a bunch of saffron.
Any recs on how to use it?
Good morning sir. I've still got a turkey spine in my freezer from Thanksgiving. I've never made a stock before. Can you point me in the right direction?