Andrew Schloss is the author or co-author of 12 cookbooks, including New York Times best seller Homemade in a Hurry, Mastering the Grill (co-authored with David Joachim) and The Art of the Slow Cooker. He is also the creator of Cookthink’s new Sunday Dinners project.

Sweet or salty?

Definitely salty.

Which ingredient(s) do you use most?

Kosher salt, olive oil, water.

What’s the cooking sound you most love?

Watermelon cleaving (not technically cooking, but cut me a break).

What’s your favorite cooking smell?

Barely charred lamb.

What are the qualities you most admire in a dish?

Intelligence — a demonstration that the cook is thinking.

What is your most treasured possession in the kitchen?

Chinese cleaver.

What is a dirty word in your kitchen?

Nice

What are afraid to do in the kitchen?

Grill naked.

What won’t you eat?

Animals that are still alive.

Have you ever lost your appetite for a food you once loved?

Ice cream.

Have you ever had a change of heart involving a food you once disliked?

Tapioca; as a kid the disparate textures freaked me out; now they give me a funny feeling down below.

If you could choose one historical or living cook to make you a meal right now, who and what would it be?

Poppy Cannon.

Who are your favorite cookbook authors/food writers?

Robert Wolke, Jamie Oliver, Nigel Slater.

What is your favorite food-related word?

“Scorch.”

What is your favorite food-related scene from literature or the movies?

The egg finale from Big Night.

What’s your favorite food-shopping errand or journey?

Going to the duck farm.

To which country would you move for the food?

Spain.

To seduce someone, what would you cook?

I wouldn’t cook, I’d feed her perfectly ripe fruit.

What’s your poison?

Single malt and a cigar.

What’s your standard outfit in the kitchen?

Jeans, T-shirt.

You wish to die with what in your stomach?

Nothing

If heaven exists, what do you hope they have on the menu?

Perfectly soft-cooked eggs.

What are you craving right now?

A square of very dark chocolate.

Posted by kristin in cookthinktank, the cookthink questionnaire | | Subscribe to this feed