44 min
Special Sauce 2.0: Kenji on Grilling Naan and Nicholas Morgenstern on Sundaes [2/2] Special Sauce with Ed Levine
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- Food
For the first segment of this episode of Special Sauce 2.0, Kenji takes a question from serious eater Phil on how to make naan in a Big Green Egg. It starts with our grilled naan recipe and ends with a 60- to 90-second bake on a pizza stone.
Next, ice cream Jedi Master Nicholas Morgenstern, of Morgenstern’s Finest Ice Cream, talks about how he comes up with his notoriously inventive flavors, like Burnt Sage, Black Pepper Molasses, or the Banana Kalamansi ice cream he had me taste on mike.
His ice creams are excellent on their own, but Morgenstern also has a sundae bar in his shop. Why? "The ice cream sundae has come to represent the egalitarian indulgence that ice cream can be in this country...everyone can have an ice cream sundae,” he told me. “Ice cream is already strictly an indulgence, and you're taking it to another level by adding the things that if you were a child and could have whatever you wanted, you would have on there. It turns out everyone wants to have that." To prove his point, he also came to the studio with a seriously delicious chocolate peanut butter sundae he's named the Rosenthal, named after friend-of-Special-Sauce Phil Rosenthal, the host of "Somebody Please Feed Phil" on Netflix.
The final segment of the episode captures low-key rock-star Chicago chef Rick Bayless teaching me the secrets of making the perfect fresh ginger sparkling margarita. Bayless is a master storyteller and explainer, and he does it all without a script or a teleprompter- pretty darn impressive.
With these three great guests, it's an episode you won't want to miss.
The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/10/nick-morgenstern-kenji-rick-bayless.html
For the first segment of this episode of Special Sauce 2.0, Kenji takes a question from serious eater Phil on how to make naan in a Big Green Egg. It starts with our grilled naan recipe and ends with a 60- to 90-second bake on a pizza stone.
Next, ice cream Jedi Master Nicholas Morgenstern, of Morgenstern’s Finest Ice Cream, talks about how he comes up with his notoriously inventive flavors, like Burnt Sage, Black Pepper Molasses, or the Banana Kalamansi ice cream he had me taste on mike.
His ice creams are excellent on their own, but Morgenstern also has a sundae bar in his shop. Why? "The ice cream sundae has come to represent the egalitarian indulgence that ice cream can be in this country...everyone can have an ice cream sundae,” he told me. “Ice cream is already strictly an indulgence, and you're taking it to another level by adding the things that if you were a child and could have whatever you wanted, you would have on there. It turns out everyone wants to have that." To prove his point, he also came to the studio with a seriously delicious chocolate peanut butter sundae he's named the Rosenthal, named after friend-of-Special-Sauce Phil Rosenthal, the host of "Somebody Please Feed Phil" on Netflix.
The final segment of the episode captures low-key rock-star Chicago chef Rick Bayless teaching me the secrets of making the perfect fresh ginger sparkling margarita. Bayless is a master storyteller and explainer, and he does it all without a script or a teleprompter- pretty darn impressive.
With these three great guests, it's an episode you won't want to miss.
The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/10/nick-morgenstern-kenji-rick-bayless.html
44 min