Christopher Kimball bristles when people make cooking sound fun.
"Cooking is hard. It takes time," he says. "Anyone who says you can cook for eight people for dinner in 30 minutes -- it's just not true."
A lot of people love Chris’s approach to cooking -- first when he founded Cooks Illustrated and America’s Test Kitchen, and now at Milk Street.
This week on The Sporkful, Dan and Chris Kimball bond over their shared food obsessiveness and clash over their differences in the kitchen -- and life.
Take their stances on pie a la mode and corn on the cob (above):
"One thing you and I violently disagree about is corn on the cob," Chris tells Dan. "You like to eat it off the cob...that's even more annoying than eating pizza with a fork and knife!"
...and their preferred evening attire:
Dan: I get home at 6:00. If my pajama pants aren't on by 6:30, something's wrong.
Chris: You and I were born in different universes. I had dinner at 7:00 in a coat and tie every night.
Listen in to the full episode to hear why Chris can't stand pleasure -- but never feels guilty about what he eats.
Plus, Chris leads us on an exploration of food frauds. Did you know that 25 percent of the oregano in the world has been cut with things like strawberry leaves, to save money? This conversation will change the way you look at a lot of foods. Listen in!
Interstitial music in this show by Black Label Music:
- "Stacks" by Erick Anderson
- "Everything Will Be Alright" by Cullen Fitzpatrick
- "Simple Song" by Chris Bierden
- "Out To Lunch" by Chris Bierden
- "Young And Free" by Cullen Fitzpatrick
Photo courtesy of Milk Street