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(lively drum music) – My first jobs out ofcollege was in editing, writing that I thought waskind of a waste of time. This boring job that I didn't want to do for the rest of my life, like toss it out. You've only been doing it for a few years. Looking back now, I didn'tknow anything about anything. I realized later, as a foodperson and a recipe writer, it's about having a voice,.

A perspective that takes meback to being inspired to cook. I loved it. Like it was exactly whatI wanted to be doing. (uplifting music) – I'm Grant Crilly. Join me as I travel across the country to meet chefs who areshaping our food culture. We learn about their ups, downs,successes and heartbreaks. Where they come from, how they got here,.

And where they're going. Every route is differenton the road to cooking. (light uplifting music) (bouncy uplifting music) Carla Lalli Music isone of these people who have this deep editorialbackground, as well as a real legitimate chefcooking technique background. She's got this amazing balance of both. I meet up with Carla.

How are you doing? – Good. Good to see you.- What an awesome place. And then we're gonnago zip around Brooklyn and see a day in her life. – We're going to one of myabsolute favorite places in the world, probably. – Whoa. – Which is Archestratusbookstore, but it's also a cafe.

And even when it was just a bookstore, the owner, Paige, hasalways served food here. – Oh, I love it. – So just combiningbooks and feeding people. – Yeah. – Is just part of the vision of the shop. And I never leave uninspired. – Oh my God, Ilove this book store. – Being in a store likethis with vintage cookbooks.

Reminds me so much of my childhood because my mom is a food writerand was a cookbook editor. – I didn't know that. . – Yeah.- God. Amazing. So I grew up and she's an amazing cook, and so my whole life she was cooking. My mom's job was reallyto take other people's recipe collections andturn them into great books, understanding other cooks points of views.

And editing their recipes ina way that reflected them. And I think that's whata good editor does. My father's an editor as well. Every paper I ever wrote in high school, it's in my best penmanship, would give it to my dad, and he would put a tiny little pencil mark in the margin on every linewhere there was a mistake. And he wouldn't tell meif it was grammatical,.

If it was a spelling thing, if the sentence construction was wrong. He would just give itback to me and be like, “It's pretty good. I put a few…” (laughs) “I put a few notes.” And you would look at it andbe like, “What the hell?” My parents have beensuch an important part of the skills that I gained.

I can copy edit, writeheadlines, pitch story ideas, figure out what's wrong witha sentence and make it better. I can also figure out what's wrong with a recipe and make it better. First chunk of my career I was working in books and working as an editor. I was really bored, and I was like, “I cannot dothis for the rest of my life.” So, ultimately, I was inbetween jobs and was on.

The phone with my dad and he was like, “You know, if you everwanted to go back to school, this is a perfect moment.” (light drum music) The only kind of higher learning that I could imaginereally getting value out of was to go to cooking school. – These are fricking dynamite. – They're so good.

– Yeah. – The biggest, most deliciousArancini you can get. – They're huge, but they'realso intensely well made. – Yeah. – So much love in them. – Yep. – They are crispy and juicy,and so much flavor in them. I'm trying really hardnot to just slug them all. – I spent 10 years inthe restaurant world,.

Starting off as a line cook. I worked in three star restaurants. Got more into restaurant openings and management and operations. I always imagined myselfbeing a working parent, but working in restaurants asa parent is not sustainable. So to end up at a foodmagazine was perfect. (lighthearted guitar music) – We're going to Meat Hook,.

Which is my favorite butcher- – Yeah. – in the land. They are a nose to tail butcher. They know where all oftheir meats come from, and they bring in primal cutsand fabricate them in house. So I'm looking for two racksof pork spare ribs today. Not too much trim taken off, but they can be in their slab still.

– Absolutely.- Awesome. – I'll cut that now. – Thank you. For me, it's like reconnectingwhere your food comes from. Like when you see the sideof the pig, it's like, yeah, that was an animalthat was broken down. And when, especially when we buy meat, it's like pre-portioned, prepacked, in a shrink wrap on a styrofoam tray.

With the little absorbingpad in the bottom. – A little diaper, a meat diaper. – And it's really easy to forgetwhat it takes to get here, and that there was animals and people who raise themand things that it ate. – I mean, anything you havethat's got a nice life, a relaxed life and a great diet. – Yeah. – You can taste that, to your point,.

In the fat, you can smell it. And the opposite's so true, to your point, if you're a stressed out animal. – Yeah. – Poor diet. – Yeah. – Not a great ending or last day, it really shows through in the meat. – Yep.

– The taste, it's actually… Like, lactic acid even inthe meat too, you know? – Yeah. By the time I got into myfirst job at Bon Appetit, it's like, “Right, I totallyknow exactly how to do this.” I saw myself as someonewho could talk to cooks, could talk through a recipe,could help troubleshoot because I understood how to make food, how to develop a new dish.

And I saw a lot of parallels. I felt like it was a fullcircle moment for me. (lighthearted guitar music) – Wasn't too hot out. – No, not at all. (laughs) – Got our goodies. – Fresh as a daisy. Let's make some ribs. – Oh my gosh.

– For the spice crusted pork spare ribs, the process is very simple. Beautiful spare ribs cutinto individual bones. Cutting them is really to get all of the surface area possible. So exposing what's in between the two ribs to spices, to heat, to the caramelization. I will tell people a teaspoonof salt per pound of meat. All right, so we want…

You can eyeball it, butthree parts coriander, two parts black pepper,one part red pepper. The coriander brings thisvery citrusy, bright, top note sort of a flavor. The black pepper has bitterness and spice, and then the red pepper flakesreally just deliver heat and spiciness. We're also exposing the surface area of inside of the spices.

It's releasing the flavor, but it's also creatingthese craggy shapes, and thin parts andround parts, open parts. And the fat that renders off of the pork while they're cooking isgoing to toast the spices. – Yeah. Oh my God, that looks so good. – You could let this sit for two days. You could let this sit for a couple hours.

– Yep. – The longer it sits, thebetter it gets, in my opinion. – Yep. Chefs know this from salting any protein, it's gonna actually makea juicier product later 'cause it kind of cures it a little bit. – Exactly. – And that protein holdsonto all that juice later. – While the ribs are roasting at 400,.

It takes about 40 minutes, butyou really wanna just forget about the time and gooff of the visual cues. At the end of the cooking process, the fat will have rendered, you will have crispinessforming on the edges, the spices will be beautifully toasted. There should be plenty of fat sizzling in the bottom of the pan. When the ribs are done,I like to rest them.

All the juices redistribute, and then the way that Iserve them is with a handful of cilantro with a lot of fresh, bright lime juice. 90% of this recipe is hands off. So you're letting heat and time, with a short list of ingredients,kind of do their work. You just have to showup at the end to eat it. (birds chirping).

(uplifting music) – Spending the day with Carla brought in a few thingsto perspective for me. She had to go through this trajectory of a lot of learning, a lot of writing, ideation side and the cooking side, to produce something that's very simple for an audience or community to receive. It's difficult or it's a longer journey.

Than you imagined to getthere and to be comfortable with expressing your medium that way. (uplifting music) – I just want cookingto be something that people do that enriches their life. Go off script, be in the momentwith what they're making, use an ingredient they like instead of an ingredient thatthey don't really care for. Find themselves in the recipes.

That's all we can ask for as cooks. (uplifting music)

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