Wurst of Lucky Peach | Chris Ying | Talks at Google

TL;DR

Chef Chris Ying demonstrates how to make chorizo sausages without any special equipment in just 15 minutes.

Transcript

FEMALE SPEAKER: Today, we are very lucky to have with us chef Chris Ying. Chris is the co-founder of the James Beard Award-winning magazine, "Lucky Peach." In fact, a congratulations are in order for the three awards you just won this weekend. CHRIS YING: Thank you. [APPLAUSE] FEMALE SPEAKER: So the magazine is an awesome food and lifestyle journal... Read More

Key Insights

• ✋ Sausages are a significant part of culinary cultures worldwide and have evolved to become a high form of meat cookery.
• 😋 Making sausages at home can be done without specialized equipment, such as grinders and stuffers, by using a food processor.
• 📔 The book "The Wurst of Lucky Peach" explores the cultural significance of sausages and provides recipes for various types of sausages.
• 👻 Homemade sausages allow for customization and control over ingredients, fat content, and flavors.

Questions & Answers

Q: Why did Ying decide to make a book solely about sausages?

Ying initially thought the topic of sausages was too narrow, but as he delved deeper into the subject, he realized the importance of sausages in culinary cultures worldwide.

Q: What is the significance of sausages in meat cookery?

Sausages allow for easier cooking of meat, as they can be cooked well-done without sacrificing flavor. They also provide a way to utilize off-cuts and create flavorful meals.

Q: How does Ying approach making sausages at home without specialized equipment?

Ying uses a food processor to grind the meat and mix it with spices to make loose sausages. This method provides a quick and easy way to make sausages without the need for grinders or stuffers.

Q: What are some memorable experiences Ying had while exploring sausages around the world?

Ying mentions his experience with a cheese sausage in Germany called Kasekrainer, which was one of the best sausages he has ever had. He also shares stories from his travels in Southeast Asia and Mitteleuropa.

Summary & Key Takeaways

• Chris Ying, co-founder of Lucky Peach magazine, explains the concept of the magazine and its unique perspective on food.

• He introduces his latest book, "The Wurst of Lucky Peach," which focuses on sausages from around the world.

• Ying demonstrates how to make chorizo sausages using a food processor and simple ingredients.