Last Saturday was the day. My wife was out of town, so I attended solo. I was an early arriver, so I got my book and headed over to meet Steven and get my gift personalized. It was great that there wasn't yet a line, which allowed me the opportunity to chat with him briefly.
Steven was a nice guy. Pleasant. Humble. More so than I anticipated I guess, given that he penned more than 10 award-winning cooking-related books, plus one fictional novel, hosted television programs, etc. etc. I debated on whether or not to tell him about this here blog project. Given we weren't rushed, and he seemed cool, I told him.
He seemed legitimately interested. In fact, he asked me to email him the link. My initial thought was, "Oh that's nice." But that quickly switched to, "Oh crap, what if I said something unflattering along the way?" I mean, I've been writing this blog for three years, done what seems like an infinite amount of rib recipes, most of which have been real tasty, but some, not so much.
He asked me which of the recipes I've enjoyed the most. I mentioned that the Asians and Southerners seemed to have it pretty well dialed in, but the ones I enjoy cooking the most were the recipes that called for rotisserie cooking over an open fire- like the Huli Huli Ribs, because there's something to cooking over live fire that makes you feel like a man.
Steven smiled, wagged his finger at me and said, "I like that."
Steven was a nice guy. Pleasant. Humble. More so than I anticipated I guess, given that he penned more than 10 award-winning cooking-related books, plus one fictional novel, hosted television programs, etc. etc. I debated on whether or not to tell him about this here blog project. Given we weren't rushed, and he seemed cool, I told him.
He seemed legitimately interested. In fact, he asked me to email him the link. My initial thought was, "Oh that's nice." But that quickly switched to, "Oh crap, what if I said something unflattering along the way?" I mean, I've been writing this blog for three years, done what seems like an infinite amount of rib recipes, most of which have been real tasty, but some, not so much.
He asked me which of the recipes I've enjoyed the most. I mentioned that the Asians and Southerners seemed to have it pretty well dialed in, but the ones I enjoy cooking the most were the recipes that called for rotisserie cooking over an open fire- like the Huli Huli Ribs, because there's something to cooking over live fire that makes you feel like a man.
Steven smiled, wagged his finger at me and said, "I like that."
http://www.amazon.com/Steven-Raichlen/e/B001H6PZU6
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