Getting to Know Michael Moore

By Rachel D. Russell | February 24, 2017
0 Shares
Share to printerest Share to fb Share to twitter Share to mail Share to print
Michael Moore in the kitchen.

We love Michael Moore because he posts a photo to instagram and we want to know more about what it is, how to make it and what it tastes like. We asked him a few important questions, and even snagged a couple recipes, too (you can find it on the right-hand side of this page). 

Edible Indy: What’s in your refrigerator right now? What’s one thing that’s always in there…

Michael Moore: After a visit to the Indy Winter Farmers Market on Saturday, my fridge is stocked with some great local ingredients. There are some delicious multi-colored baby tomatoes, bone-in sirloin from Simpson Family Farm, mustard microgreens, and some local farm fresh eggs. 

The one thing that’s always in the fridge: cheese. Whether it’s mozzarella, Gouda, brie, or a funky Foxglove from Tulip Tree Creamery, I always have plenty of cheese on hand.

What’s your go-to staple when you cook?

Eggs are an absolute staple in my kitchen. They’re inexpensive, versatile, and an essential ingredient in so many recipes and cuisines. You can fry it, poach it, or scramble it. From a decadent Italian carbonara to a velvety custard ice cream, eggs can transform so many foods into something truly delicious.

Favorite food to eat? 

Sushi, sushi, sushi. I could eat it for every meal. 

Favorite food to cook?

It sounds crazy, but I get a lot of personal satisfaction in cooking complex dishes with lots of steps and long lists of ingredients. In the winter, I love to spend my entire Sunday whipping up a spicy coconut red curry with shrimp, bell peppers, and pineapple.

Pick your favorite meal: breakfast, lunch or dinner? 

Is it cheating if I pick brunch?

If you could have one food celebrity cook for you, who would it be?

That's such a hard question for me. There are so many that come to mind, but I think if I had to pick just one, I would go with Vivian Howard, who is the focus of my current TV guilty pleasure, A Chef’s Life. Both the ways in which she is able to elevate the particular regional ingredients of eastern North Carolina and her complete passion for her hometown is so inspiring. Taking a road trip to visit her restaurant The Chef & The Farmer is high up on my bucket list for 2017.

What is one thing our readers may not know about you that you would like them to know?

I am entirely self-taught. I’ve spent countless hours immersed in cookbooks, experimenting with different techniques and cuisines. When I started @EatsWithMichael on Instagram, it refueled my passion for cooking and sharing my ideas to others.

Article from Edible Indy at http://edibleindy.ediblecommunities.com/food-thought/getting-know-michael-moore
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60