Episode #1469
Adam Perry Lang
Books mentioned
On Food and Cooking
Mentioned by Adam Perry Lang · at 00:27:17 · ▶︎ Watch this moment on YouTube (approximate)
Amazon (opens in a new tab; affiliate link) Source: Transcript (podscripts.co)
No Country for Old Men
Mentioned by Adam Perry Lang · at 01:41:25 · ▶︎ Watch this moment on YouTube (approximate)
Amazon (opens in a new tab; affiliate link) Source: Transcript (podscripts.co)
Timestamps are segment start times from the podscripts.co transcript of the audio release (includes ad reads), so they may differ from the video by a few minutes.
Chef, restaurateur, and cookbook author Adam Perry Lang discusses operating APL during the pandemic, including theft, reopening challenges, public-health tradeoffs, and the strain on small businesses. The conversation also explores culinary training, Japanese cuisine, meat and shellfish techniques, dry-aged steak, food discipline, and sustainability-minded topics such as fly-fishing ethics, hunting, cattle treatment, and beef sourcing.
What they talked about
- Impact of COVID-19 on restaurants
- Dry aging beef process and science
- Cooking techniques: Maillard reaction and browning
- Steak knives and craftsmanship
- Comparison of cooking methods: sous vide, reverse sear
- Fly fishing and ethical hunting
- Carnivore diet and intermittent fasting
- Wildlife management and hunting conservation
Data last updated · Report a mistake · How it works: mentions are pulled from public transcripts and episode descriptions, partly with AI-assisted extraction, so details and timestamps can be off.