After an unsettling experience at a restaurant opening, Lindsay grapples with Instagram and what it means to be an “influencer”. Listen to her on-air existential crisis now.
Lindsay invites Argentinian artist: Isabel Bornstein on the show to discuss her amazing work, her time in restaurants and how images of comfort food worked their way into her exquisite collages. Before listening to this, I HIGHLY SUGGEST that you check out her work here: Born a Collage so you can have a visual of what we are talking about and go to her website to purchase one of these beautiful works of art. https://www.bornisabel.com
I finally muster up the energy to record an episode in 2021. My old pal Joe Nierstedt and my new pal Kev Nierstedt come on the show to discuss their pop-up KATSUBŌ (which I am currently obsessed with. I have nearly perfect attendance!) We talk what makes a ramen broth different from a tradtional stock and how they decided on their John’s Island Hot Chicken concept, Kinfolk. Joe and I are old friends from the NYC days of yore and we touch on why working in restaurants (even fancy ones!) doesn’t actually prepare you for running you own business, like, at all..
Here’s what I order at KATSUBŌ:
Shoyu (Chicken) Ramen add Kimchi and a seasoned egg, Hot Chicken Katsu ( I LOVE CHICKEN OK?) + a coke.
Lindsay gets excited about her Holiday HOT TIPS and reminisces fondly about a serving job in her recent past that she hid from people for a long time.
I have so many questions about cooking with cannabis. What is “decarbing”? How do you incorporate THC into a dinner party without getting catastrophically stoned right at the end? Lucky for me the hilarious and wildly talented hosts of Weed + Grub (a podcast about exactly that) have all the answers. Mike Glazer and Mary Jane Gibson (HER REAL NAME) are here today to talk all things WEED + GRUB and I truly learned and laughed so much during this episode. After coming in 3rd on “Worst Cooks In America”, Mike went to Culinary School, has a show called “Glazed” that has featured Dave Chappelle and Jerry Seinfeld among others and also won a Gold Medal (THIS IS ALL TRUE…seriously) for Team USA. Mary Jane is a writer and performer, was previously the Culture Editor at High Times and also worked as a Chef on a Salmon Boat in Alaska???! (THIS IS ALSO ALL TRUE! THESE PEOPLE ARE AMAZING). They are both wildly funny and this show is dope. I will see myself out.
This will sound like a sweeping statement but this episode with Tamara Reynolds of the fabled supper club “The Sunday Night Dinner in Astoria” and creator of Van Alst Kitchen is one of my favorite episodes in the history of Effin B Radio. She has had a fascinating career, endless stories and is truly hilarious and basically my new best friend. In addition to being a Cookbook Author and professional food stylist for film and television she was a host for Cooking Channel’s “Unique Eats” and we talk about getting fired, our mentors and so much more. Don’t miss it.
I invite a couple of pros on to help make Thanksgiving less awful for all of you seasoned vets and terrified first-timers alike. Hayley Feldman of Chez Tex in Venice, CA and Alfia Muzio of Vestal Life in NYC bring all of their incredible insight to tackle questions that range from “Should I brine my turkey?” to “Is Pie Dough Out Of My League?”. I am always so thankful for you, Dear Listener, and hope this helps in some small way. ❤️ Lindsay
Check Out Hayley’s truly exquisite pastry (and SAVORY FOOD) —–> here:
Check Out Alfia’s wildly helpful and refreshingly approachable cooking consultancy, Vestal Life —–> here:
Freaking out because the days feel like month-long weeks and Thanksgiving is 20 days away? We can’t make Nevada hurry up but we can help you plan for Thanksgiving and that’s exactly what we intend to do! Your old pal Lindsay is teaming up Hayley Feldman and Alfia Muzio (two extremely qualified professionals) to tackle your Thanksgiving game plan no matter what your Turkey Day is looking like this year. Check it out and send us your questions. To brine or not to brine? what wines go with the whole meal? Is making Parker House rolls hard? We got ya covered. ALSO the incredibly noble Palmetto Pastures here in Charleston is closing their gates but has tons of beautiful inventory ranging from eggs, beef, pork, goat and more. Let’s give them the send off they deserve by buying up their exceptional product. (trust me you’re going to need it for this Holiday Season) You can check out their inventory here:
Lindsay shares a new Halloween sketch on this months DIGIRIP, tells stories of her childhood halloweens gone by, gives you her favorite apple pie recipe (from Pies and Thighs in Brooklyn) and falls madly in love with Doughboyz Pizza. OH and she challenges us all to think of Steamed Artichokes as the oyster of the plant world.