Collectively, it seems to be a three-way tie between black licorice, olives, and durian.
What's one recipe that's been on your bucket list for a while? Why?
Hmm. We don’t really have anything that we’ve been dying to make and haven’t gotten around to, but we do have things that we are eager to perfect.
Nate is dead-set on making outstanding restaurant-grade pizza dough at home, and to be honest, he’s getting pretty close... Jon is determined to master as many ramen broths as he can, and perhaps, one day create his own.
Describe your most spectacular kitchen disaster.
Nate recently he forgot to add salt to a large batch of bagel dough. They were so fluffy! And so flavorless. And Jon has to go with the time that he tried to be creative and economical (this means being lazy and not going shopping) at the same time by making vegetarian stacked enchiladas with a sauce made out of just a chile ash paste and water because he thought he could “make it work.” He didn't.
What is your idea of comfort food?
Pizza, our homemade mac and cheese, and ice cream.
Apron or no apron?
We don’t even own an apron...
What ingredient (or cooking tip/trick/recipe) have you been excited about lately?
Peaches and heirloom tomatooooooeees.
What do you make when you're only cooking for yourself?
Nate will find whatever’s around and manipulate it to go on and/or eat it with bread. Or just bread. He also likes having homemade tomato sauce ready-made in the fridge at all times, for dipping purposes, of course.
Jon tends to build his personal food from the sauce, up. Once he’s decided on what sauce to make, it usually finds its way into some large salad or noodley kind of situation. He loves wok-fried noodles.
Summertime ice cream store order: Go!
We don’t go out for ice cream often; we make our own! If we could, we’d both get a double scoop of two of our most successful creations: dark chocolate and bourbon with Oreo cookies, and a smoked peanut butter ice cream with raspberry jam swirl.