I’m very well, thank you very much- how are you doing?
I picked up your incredible new cookbook. I must say, I am very impressed with it. I think I’ve read the entire book as soon as I received it. Not reading all the recipes per se but I love all those tips. Thank you very much.
I appreciate you saying that. I wanted to not just give great sandwich combos and recipes but I wanted to give readers options and other ways to save on cook / prep time.
Speaking of time, how in the world do you have time to cook, create videos for the internet and make a cookbook? I know that you are a very successful chiropractor.
Well, how do you do all that you do plus have time to cook, create videos for the internet and make cookbooks? jajajaja! Sorry, I couldn’t resist. For me, cooking and creating cooking content has always been a way for me to unwind. With my line of work, I’m already thinking about how much time I need versus how much time I have for my cooking and so it becomes a fun challenge.
You come home from a long day and all of a sudden, a gaggle of friends pop up. And they are hungry. What do you serve?
First of all, no one better just show up to my home unannounced. But if I did have someone “pop up” I would make Bucatini Amatriciana. It’s made with guanciale, well you know- from the cheeks? Guanciale freezes very well and so I always have extra on hand. Throw in some tomatoes, pasta other simple ingredients, top it with some cheese and you’ll have a quick and delicious meal in minutes.
We were talking about nostalgia and foods tied into our memories. I just wrote an article on how I cannot for the life of me recreate my Father’s Chicken Stew. Do you have a situation where you try to cook meals, say from your childhood or that your mom or dad would make for you- that you just can’t get right?
It’s so funny that the dish that I can’t get the same as my Mom’s involves Chicken Soup too. I think it might be the pot(s) that our parents used. The pot my Mother used, I use to tell her that it looked like an old relic of the 1600s. The bottom is all black and burned up and they would use those pots for decades and decades.
I thought that about my Father’s Pollo Guisado (chicken stew) but I have used the very pot(s) he uses and it still doesn’t come out like his, Nope- not a chance!
In my case, I think it’s the pot. I can’t even test my theory because my Mother has since thrown out the pot.
Oh man! Well, it is what it is but I know what you mean. Those dishes are tied to our childhoods and I believe there really is no way to recreate them- not to our satisfaction at least.
Read the rest of our interview with Chef Jason Goldstein in the current Spring Issue of EAT YOUR COLORS magazine.
