How to Win at Dinner With Melissa Clarke and Dave Arnold
In this episode, we talk about dinner — what you should cook, how you should prepare it, and why the idea of “dinner” scares many of us. We’re talking to Melissa Clarke, a staff reporter for the New York Times Food Division and author of the new cookbook, Dinner in the Blink of an Eye . We also speak with Dave Arnold, founder and president of the Brooklyn Food and Drink Museum and author of Liquid Intelligence . And we spend time with Claire Lower, Lifehacker’s food editor and mastermind for the Will It Sous Vide column.
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Discussed in this episode:
- Chef’n Kale, chard, kale and stripper
- Here’s a good marinade for meat
- Several creative ways to make ramen
- For sous vide: Anova precision cooker
- Cooking problems with Dave Arnold
- Dave Arnold is a fan of stacking stainless steel bowls .
- He’s also a fan of quart sized feed storage containers with lids.
- The Importance of Learning Knife Skills
- Dinner: Game Change
- Instant pot
- Melissa Clarke Recipe Box
- What is Aquafaba ?
And much more.
Our weekly updates
Every week we want to tell you about the improvements we have made to our lives. This week we talked about the offline version of the old favorite, Cats of Instagram, and the joys of getting ready for bed very early.
Do you want to say hello?
Maybe you have a question for us. Maybe you just want to say hello. Whatever it is, we are here for you:
- Call (347) 687-8109 and leave us a voicemail. We love voicemail!
- Send your question / comment to upgrade@lifehacker.com .
We look forward to hearing from you!