Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
I have one dinner in San Francisco next week, any recommends are appreciated. š¤
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Itās been a minute since our last Q&A, and weāve had a big year! Weāve added a new team member (welcome, Chef Alex), launched our very own knife, and even got a cat. So, letās catch up! *Drop your questions below, and weāll answer them in our video dropping on October 31st.* Lornās hosting as always, and this time, weāre even throwing Alex in the hot seat for a few Qs. See you there! š š»š§āāļø
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Your feedback on the new knife has been incredible. To those of you who've already bought one and reported back, THANK YOU! For anyone who HASN'T seen it yet, I just launched my new 8" Chef's Knife. You can check out the specs and pick one up for yourself on my website at www.brianlagerstrom.com/shop. We're only shipping to the US for now (taxes, legalities of shipping knives overseas etc), but we hope to offer International shipping at some point in the future.
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Iāve gotten some mixed feedback on the live hosted version of Weeknighting where I cook and talk at the same time (as opposed to all voice over) What do you think about it?
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Hey Everyone, IMPORTANT ANNOUNCEMENT! The recipe for green salt in my recent Pork Shoulder video is wrong. A few people have messaged me that the recipe was aggressively salty, and after revisiting I found the error. So if you are planning on making this recipe use the NEW recipe listed in description or below. Do not use the 200g recipe in the voiceover in the video. We can't take the video down and reupload so I hope this helps. Apologies to anyone who made this before the correction. I put A LOT of effort into these recipes to make sure they work before publishing, but this mistake slipped through.
Corrected recipe for green salt...
100g Salt
100g Sugar
25g Garlic
3-5g Thyme Chopped
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Im going to New York City for the weekend to do some research. Please give me your recommendations on what I should do and eat!
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I tried a new format for the most recent "Weeknighting" vid. What did you think? Thanks in advance for the feedback.
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Vibe check. Would you still watch my vids if more of them were done in the live hosted format (think more trad cooking show)
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If I were to write a cookbook this year...what type of recipe would you MOST want to see in it?
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Why is deciding what to make for dinner so hard?
I cook alotā¦or more specifically I cook OFTEN. I test and develop recipes nearly everyday, AND I make dinner for my household of two peopleā¦.everynight Youād think I have no trouble ādecidingā what to make myself to eat for the main meal of the day.
But I do have trouble. I stare into the fridge then I walk over to the pantry I try to imagine some combination that checks all the boxes I need in a dinnerā¦and there are alot of boxesā¦
It needs to be Gluten Free (because Lorn)
It needs to be high protein (because the podcasts I listen to say muscle is the key to longevity)
It needs to have a bunch of vegetables (because fiber,gut, microblehblehblgg)
It also needs to be delicious (I dont wanna be BORED by my food, god forbid)
It needs to be ready as soon as possible (Im tried, its 5:30 and I used I all my brain power writing scripts and moving camerasā¦..)
So I stare into the pantryā¦Not knowing what to do.
I call this daily meal paralysis ā THE SUPPER STALEMATEā
As far as I see it, there are 3 ways to solve this problem
1. Eat boring /easy to make food (Chicken Breast, Broccoli, Riceā¦or Steak, Potatoes, Asparagus)
2. Eat the same thing everyday (eliminates decision paralysyis)
3. Have some sort of meal plan BEFORE 5:30pm on a Monday night.
That last one seems doableā¦right?
I tried meal prepping in the past and had some success, Im sure you have as wellā¦.but why didn't it stick?
Well it was more work than anticipated and most of the āMeal Prepā content out there emphasises making 4-5 portions of the same dish to be eaten throughout the week. Thats the #2 approach to solving the problem. Again a viable strategy but one that in my experience doesnt stick becauseā¦you know I NEED VARIETY!!!! Its the something of life....
So after mulling over the intricacies of the so called āSUPPER STALEMATEā and factoring in what has and hasn't worked in the past. Iāve come up with a strategy that solves the problem of āwhats for dinnerā in a pretty simple and elegant way that checks ALL of the boxes above. Lets call it a "MODULAR" approach.
Here are the fundamentalsā¦
1. Set aside 1 HOUR per week to prep ALL the food you'll eat for lunch and dinner for the next 5 days
2.Take a high volume approach, and let this inform the produce/proteins you choose
3. Cook with the simplest techniques possible (bonus points if the various techniques can be done simulanteously ex. oven & stove top...or instant pot & stove)
4. Minimize dishes as much as possible
5. Cook a variety of ābuilding blockā foods that can be creatively combined throughout the week in less than 5 minutes
With this approach you get variety, you can throttle vegetable or protein up or down on demand, and you dont have to eat the same thing everyday for 5 days.
I actually made a few videos that use this strategy. I'll link the most recent of which below. It's still a work in progress, but I think Im going somewhere with it.
Let me know what you think. Is this a strategy that could work for your āSUPPER STALEMATEā
Is that a dumb name to call it? If it is, blame Chat GPT.
Thanks for your time and attention,
Brian
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Hi! I'm professional chef and baker, Brian Lagerstrom. On this channel I'll show you how I think about and cook food at the professional level then turn those techniques into approachable, easy to replicate dishes for you, the home cook.
I publish 1-2 videos per week (Thursdays and some Mondays) that focus on improved versions of classic dishes, bread baking technique, and best practices to help inspired home cooks make restaurant quality food from their kitchens. If that sounds like something you're into, I hope you'll keep watching.
For brand partnerships and business inquiries, contact: BrianLagerstrom@solaromgmt.com