JRE #1469 – Adam Perry Lang

by

5-May-20






Joe Rogan Experience #1469 – Adam Perry Lang

Joe Rogan Experience #1469 – Adam Perry Lang

This podcast delves into the world of renowned chef Adam Perry Lang, providing fascinating insights into his culinary philosophy and the challenges of running a restaurant in a pandemic-stricken world. Topics range from the science of dry-aging meat to the emotional toll of restaurant ownership, with underlying themes exploring the artistry of cooking, the resilience of the restaurant industry, and the profound connection between food and community.

1. Navigating the Restaurant Industry in a Pandemic:

  • Adam Perry Lang shares the difficulties of keeping his restaurant, APL, afloat during the COVID-19 pandemic, operating at a mere 10-15% capacity.
  • The podcast discusses the emotional stress of restaurant ownership, the uncertain future of the industry, and the impact on employees.
  • The conversation delves into government support programs like the PPP loan and its limitations in helping restaurants survive.
  • The episode highlights the importance of community support and how restaurants are adapting to offer takeout and charitable initiatives.

2. The Art and Science of Dry-Aging Meat:

  • Adam Perry Lang explains the intricate process of dry-aging meat, emphasizing the crucial factors of air velocity, temperature, and humidity.
  • The podcast explores the unique flavor transformations that occur during dry-aging, particularly the breakdown of amino acids through the Maillard reaction.
  • The episode delves into the importance of handling dry-aged meat properly, highlighting the optimal cooking methods to enhance its unique flavor.
  • Adam Perry Lang’s innovative approach to dry-aging, including the use of “culture” from previous aging batches, adds a distinctive and nuanced flavor profile to his steaks.

3. The Importance of Cooking Techniques and Preferences:

  • The podcast dives into the diverse cooking methods used for steak, including grilling over live logs, using a steakhouse broiler, and employing a plancha.
  • Adam Perry Lang articulates his preference for a clean, wood-free approach to dry-aged steaks, allowing the natural flavor to shine through.
  • The episode highlights the importance of heat management and its impact on steak tenderness and crust development, contrasting slow-and-low cooking with hotter, quicker techniques.
  • The podcast discusses the concept of “browning” versus “searing” and the implications for flavor and juice retention.

4. The Culinary World Beyond the Restaurant:

  • The episode explores Adam Perry Lang’s passion for knife making, showcasing his journey from learning blacksmithing to creating unique steak knives for his restaurant.
  • The podcast delves into the history and artistry of samurai swords, highlighting their intricate heat treatment process and the profound connection between the craftsman and the blade.
  • Adam Perry Lang reflects on the evolution of the culinary world, contrasting the pre-Food Network era with the current landscape of celebrity chefs and social media influence.
  • The conversation emphasizes the importance of hands-on experience, the value of teaching and learning, and the constant pursuit of knowledge and refinement in cooking.

5. The Role of Community and Culture in Food:

  • The podcast explores the deep connection between food and community, highlighting the social and cultural aspects of dining and the shared experiences it fosters.
  • The episode delves into the complexities of Japanese cuisine, emphasizing its simplicity and its intricate techniques, as seen in the documentary “Jiro Dreams of Sushi.”
  • The conversation explores the cultural significance of the million-dollar tuna auction in Japan, showcasing the dedication and pride associated with high-quality ingredients.
  • Adam Perry Lang discusses his philosophy of sourcing and handling meat responsibly, from working with ethical ranchers to understanding the impact of stress on animal welfare and meat quality.

6. The Quest for Balance: Deliciousness and Nutrition:

  • The podcast explores the carnivore diet and its impact on Adam Perry Lang’s health and energy levels, highlighting the potential benefits and challenges of a meat-only diet.
  • The conversation delves into the power of intermittent fasting and its effectiveness in managing weight and cravings, particularly the challenges of late-night snacking.
  • The episode highlights the dance between deliciousness and nutrition, the importance of finding balance, and the ongoing quest for culinary knowledge and refinement.
  • Adam Perry Lang shares his daily routine as a chef, emphasizing the demanding hours, the pressure to innovate, and the constant pursuit of excellence.

7. The Future of Restaurants and the Pandemic:

  • The podcast delves into the uncertainty surrounding the future of restaurants post-pandemic, including the challenges of maintaining social distancing and adapting to new safety protocols.
  • The conversation explores the importance of rapid COVID-19 testing and its potential to help restaurants reopen safely and regain customer confidence.
  • Adam Perry Lang reflects on the ethical considerations of the pandemic and the need for balance between protecting vulnerable individuals and allowing individuals to make their own choices regarding health and freedom.
  • The episode highlights the resilience of the restaurant industry and the hope for a return to normalcy, emphasizing the importance of community support and the enduring appeal of shared dining experiences.

5 Memorable Quotes:

  • “For me, it’s just head down and cook. Try to help people, you know, that are in need. And then we’ll figure it out later.”
  • “More age doesn’t necessarily mean better. But, you know, it’s just different. And that’s, you know, for me as a chef…”
  • “It’s almost like a livery. So if I really… I don’t even if anybody wants dry aged above medium, I try to talk about… I’ll cook it any way you want. But if you start cooking past medium, it’s almost like, you know, seeing someone, like, transform…”
  • “It’s not as simple as that. For me, like, it’s each environment. Again, so I get away from, like, someone can turn around sick. Like, my dry age is incredibly clean at a hundred a hundred days, a hundred and 20 days. Because I get there slowly, my temperature’s very low…”
  • “It’s a truly special place. It’s it’s it’s truly special here in North America, and that is because of the people that love hunting and love these wild areas.”