episode 47 :: ad hoc at home

episode 47 :: ad hoc at home

My favorite restaurant finally comes home. With the recent release of Thomas Keller’s Ad Hoc at Home Cookbook, my kitchen is complete. It’s a book filled with recipes for family-style comfort meals, cooked with French techniques, as only Thomas Keller can do.

In episode 47, I recap my recent Ad Hoc Fried Chicken Kit experiment, and share the recipe from the Ad Hoc at Home cookbook (kind of – you need to buy the book if you want real measurements), and compare how the recipe and techniques from the book compare to the store-bought kit.

Listen to My Life as a Foodie Listen to the episode now.

Topics:
• Food Inc. DVD deleted scenes – worth the price of the entire disc
Ad Hoc at Home Cookbook, and the Cookbook @ Home blogging craze
• How the Ad Hoc Fried Chicken Kit compares to the Ad Hoc at Home Cookbook recipe
• Anthony Bourdain’s Alternate Universe – Is this where Tony jumps an animated shark?
• Paula Deen’s Donut Burger – Is it hers, or is it verboten to call her out?
• Top 10 worst dining trends in the last decade
• David Chang – the next big rock star chef, or just another asshole in the kitchen?

Purchase Thomas Keller’s Ad Hoc at Home here.

Music in this episode from Chevelle. Download the song in the iTunes store, and visit their web site www.chevelleinc.com

Special thanks to VBS.TV for the feature on Chef David Chang from Momofuku. Watch the whole thing in its entirety here.

NOTE: I recorded this show just short of the Podcast Awards nominations, so I was unable to include the results of nominations on the show.  Unfortunately, we did not make it this year, but I thank all of you who took the time out of your day to nominate the show. Apparently, we didn’t make the grade this time around.

However, our good friend Bob at The Baub Show did get nominated in the Entertainment category, and I hope all of you can show some love for Bob once nominations open November 13th. I am very proud of him and his show, and I’m urging all of you to help Bob launch his way to the top.   His show is awesome, and it would be a well deserved award for him.

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19 Comments

  1. David Chang sounds like a guy just out to have a good time, enjoy good food, cook good food, and doesn’t give a shit what anyone else thinks about him.

    What’s the problem with that?

    • Drew, you’re on the money. I think Chef Chang is open, free, and that’s what keeps him honest and creative. Like I said, people expect chefs to be ONE WAY. And when they get something else, it pisses them off. It’s like they’re disappointed or something.

      • Who cares what Dave Chang is like? More so how much can you really know a person from a 12 min. video! The guy makes good and interesting food. That is what we look for from him right. Ass or not it doesn’t matter either way does it? I’m sure we can come up with some better stuff to talk about than what Dave Chang is like! You sound like 12 year old girls! who cares lets talk about meat!!! cured meat. any one else around here trying to make some of the tasty stuff? You getting any where yet Phill?

        Mike

      • Did you just call us 12 year old girls, Mike?

  2. So I just added Ad Hoc at Home to my Amazon cart thanks to you. Loved the show, Phil. Got a chance to read your chicken post and it made my stomach rumble. We don’t have a Williams Sonoma here, but if the recipe from the book is close it will do.

    Paula Deen cooks southern fried bullshit. She shouldn’t matter to anyone who’s serious about food. Her voice annoys me anyway, so I don’t bother. That sandwich makes me want to throw up.

    • Glad you were inspired enough to buy the Ad Hoc at Home cookbook, G. It’s another one of those cookbooks that pretty much becomes a staple for all of the recipes you ever need — concentrating on ingredients and technique over fancy prep.

      Paula Deen has her place, I just don’t understand why she continues to influence home cooks with her unhealthy preparations. That donut burger is a slap in the face. Anyone who eats that deserves the heart attack that comes with it.

  3. I can NOT thank you enough for your email, post above, guidance and friendship. You are a stellar human being and know that I am grateful for you!

    • Bob, you rock my friend. It’s a pleasure to keep company with you, and I have only the best wishes for you. I know for a fact your show is the only one in it’s category worthy of that award. I will do all that I can to promote you taking home the prize.

      Cheers to you!

  4. Oh, and I too have just added Ad Hoc to my Amazon list thanks to you!

  5. So that’s how you make good pork – a little salt and pepper and a couple of hours of don’t f*#@ing worry about it. Absolutely hilarious audio. Although I did think he was a little rude to Jose Andreas. He wouldn’t even let the man talk, kept talking over him. He’s probably a hard person to work with, true, but like you said you must want to be abused or you wouldn’t take the job in the first place.

    I’m not sure I want to see an animated Anthony Bourdain show either. What’s the point of that? Didn’t they once try to make a comic book? That wasn’t funny at all.

    – Ray Ray

    • Ray, you should realize that much of what Chef Chang says is shtick, and is meant to be taken as such. He was breaking balls with Chef Andres, and even Jose knew it. It’s all good, and he’s a great chef.

      And if anyone has a problem with how he treats his staff, they can quit. If you don’t like it – get out. It’s not the Army. You can leave if you want.

  6. I’m looking forward to reading momofuku and have all ready gone through Ad hoc, Its good. I have Bouchon and Under Pressure as well. What gets me is the size and format of Keller’s books. There more in a coffee table format than something practical. Trying to turn the pages while reading in bed sucks! I can go on about it for a while but anyone with any of these books and cooks from them knows what I’m talking about. But better than ad hoc at home is The River Cottage Meat Book. its 1/4 the price, if you havent checked it out yet you cant go wrong for a James Beard award winner for only $20. Also check out the DVD Pig in a day from The river cottage. They go from raising your own pig to slaughter and then butcher it and end off with turning what’s left into sausages and cured meats. Nothing is wasted, they even cover stock and make a blood sausage. Nothing else like it any where!
    Thanks again for the show
    Mike

    • Hey Mike,

      Yeah, TFL cookbook was definitely more food porn for me, and stayed on my coffee table until I actually started cooking from it. Have you tried cooking from that book? I think for some dishes you almost need the skill of a surgeon. The blini recipe is worth the price of admission though. I’ve gotten a metric shit ton of use out of that recipe.

      I’ve had the RIver Cottage cookbook recommended to me before, and it’s on my Christmas List this year. The DVD sounds great too. I’ll look for that.

      Appreciate your comments, Mike. Thanks for listening, and taking the time to comment on the site. I’m still a ways off before I start working on salami, because the demand for bacon has been so great from my family and friends (which I’m stoked about). I’m also getting ready to make chorizo this weekend. I’ve been making Italian Sausage, and Bratwurst. Once sausage making and bacon is finished, it’s on to salami!!

      • Right on, I’m in the process of setting up a commercial kitchen in the garage of my new home so I can legally sell cured and confit meat’s and other foods. This way I can start to make them at a high vol. and improve greatly at the craft. I was thinking about starting a blog on the whole thing. From setting up a 2nd kitchen in your home and running a small part time business selling foods to making the product and the sales of the product at the retailer. We all love to cook for others don’t we? Maybe you and any one reading can let me what you think. I’m not a writer that’s for sure, I don’t think I have the voice for a pod cast and I have tried making video before but was no where near the quality I would expect from others. But I would like to incorporate all these things as I learn and go.
        On another note, I use books like TFL for ideas and reference. They are books to learn from for me, so much in them you would never find anywhere else. But to recreate anything from them at home would be nothing like the original. I just came back from the book store with my wife, we were giving Momofuku a good look and the fat duck cook book as well. On my Christmas list was going to be Momofuku and the fat duck cook book but I was thinking about knocking off Momofuku for something more my style. After seeing it I have to say, that book has some good stuff in it. It’s gone to the top of my list. The fat duck was out there for even me. If you thought TFL needed the skill of a surgeon than with that book you’re playing God trying to recreate the earth. To bad because I was really hoping for something useful out of it. There’s so little on the subject. But there’s no way I can afford a rotary evaporator for my home kitchen! Check out the river cottage MEAT book not to be confused with (The river Cottage Cook book). The guy has a few books out there. I hope I’m not way off topic going on about things not in the show. I’m just in love with cook books!
        And yes I did call you guys a bunch of 12 year old girls. But then if you’re going to embrace Dave’s use of the F Bomb in a drunken stuper I’m sure you won’t be offended.

      • Mike, that is awesome to hear man! I think it would be doing a great service to everyone if you blogged (or at least documented) your experiences with this project. I’m sure many have thought of doing this, but the road you have to travel to get there is a mystery to most. I’d be interested to hear about it myself – especially handling the health department inspectors, etc. Just like dealing with the ABC when you open a new brewery, the health department has to be the biggest hurdle whenever you’re dealing with processing food for public consumption in any way, shape or form.

        Cookbooks are generally a source of inspiration for me too – especially for plating ideas. The Alinea Cookbook is a perfect example. I have made a couple of things from that book, but they certainly didn’t turn out how I expected. The important thing for me to remember is that these books lend themselves to food design more than food prep — at least for my purposes.

        Drew and I were coming to Chef Chang’s defense, actually. In the show, I mentioned that the comments here – http://newyork.grubstreet.com/2009/11/david_chang_gets_wasted_bleepi.html I found to be a bit rough. People tend to take things too seriously. 😉

        Although I did get a tweet from someone who was eating at one of his restaurants in NYC and had a really bad experience. He tends to yell at wait staff in front of everyone, and in this instance because she requested salt and the waiter brought it to her. Then there are stories like this one – http://www.eatmedaily.com/2008/12/momofuku-ko-charges-cancellation-fee-david-chang-has-lost-its-mind/

  7. What a difference, like 2 years ago he was on gourmet diary of a foodie. The idea was good fast food at a good price. I guess I really got the wrong impression, or it’s not the same idea any more. Good food at a good price reminds me of Au Pied de Cochon in Montreal. http://www.restaurantaupieddecochon.ca/menu_e.html I know you have you herd of it! I have to sit through your shows listening to you in the Napa valley eating at some of these great places I can only dream of but then when I think of places like Au Pied de Cochon It’s all ok again. Great food at a great price in a place that feels like a pub. This is (what I think) is one of the greatest places to eat. He has a show on the Canadian Food network you might like. Then there’s the Black Hoof in Toronto http://charcuteriesundays.blogspot.com/2009/04/12-head-roast_07.html same thing, some of the greatest food, nose to tail, great simple dishes at a price we can all afford once in a while. Which brings me to Ludo Lefebvre, found his cook book on sale for $12 at Chapters the other day! Would have never bought it other wise at the outrageous cover price of $60 CDN (Ya, we get hosed here in Canada for cook books). There’s some good stuff in it but every time I turn the page there he is half naked in a center fold flexing! What the hell man! Its not making me hungry.

  8. Au Pied de Cochon looks fantastic, Mike. I live in Orange County, and restaurants like this are few and far between. We have a couple, but you have to dig to find them. One bistro-style restaurant in South OC was one of my favorites before she was forced to close the place down. You’re very fortunate to have places like that and the Black Hoof. Out here, it’s hard to get people to eat nose-to-tail (hence the popularity of shit chains like Red Lobster, Applebee’s, and the Olive Garden.)

    Ludo has a certain sex appeal to women, and he’s not afraid to bank on that – but he doesn’t take that too seriously. He’s a great chef, and that’s most important to him — cooking great food. He’s about to start a second stint in LA in December at Royal-T. We’re excited to see what he plans on bringing to the table.

    • But are more women or men cooking from his book? Needless to say, yes there is some great stuff coming from him, squid ink in bread! That’s just cool. We’ve taken up allot of space here on your site. I could go on forever but I wont unless you force me to. This Christmas my wife and I will be in Palm Springs. We have never been there, I haven’t even looked for it on a map. Her parents just bought a place there. You know if it’s there’s any good food around there?

  9. I have the book and now I have to make the chicken. Loved hearing how you approached the dish and I can’t wait to have time to make it – and cook from the book. The part about Momofuku and Chang is right on the money – chefs., cooking, restaurants – it’s like crossing fraternity row with war. I’ve seen it up close and personal – these guys work their asses off and party even harder. Thanks again for another great episode.


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