The Food Resolution: Scott Drewno and Jeremy Brosowsky
Welcome to part two of All We Can Eat's Food Resolution series, in which I ask a number of chefs, writers, sommeliers and others in the local food community to share their resolutions for 2011. We're rolling out two responses a day this week; if you missed yesterday's debut, you can read it here. Feel free to chime in with your own resolutions in the comments section.
Make Perfect Soup Dumplings
“Soup dumplings are difficult because of the dough,” says Scott Drewno, chef at The Source. “If you make it too thick, the liquid doesn’t break down. If you make it too thin, then it rips. I’ve been working on it and working on it, but haven’t quite got it.”
“Composting is the best thing you can do with waste, but it’s still waste,” says Jeremy Brosowsky, founder of Compost Cab. “I have a bag in my freezer, and I put anything I would use to make stock in the bag. When the bag is full, I make vegetable stock. It becomes useful again. When people take the opportunity to redefine waste, it’s amazing how little you have.”
Kelly DiNardo's work has appeared in USA Today, The Washington Post, Glamour, Redbook and others. Her first book, "Gilded Lili: Lili St. Cyr and the Striptease Mystique," was released in 2007.
| January 4, 2011; 2:24 PM ET
Categories: Chefs | Tags: Kelly DiNardo, The Food Resolution
Save & Share: Previous: Lunch Room Chatter: Musings about vegetables
Next: Sifted: You ask, baking experts answer