Joe Rogan Experience #1469 - Adam Perry Lang

Episode Summary

1. Main Topics Discussed

• The devastating impact of the COVID-19 pandemic on the restaurant industry and APL Steakhouse.
• Adam Perry Lang's immediate actions and adaptations to survive the lockdown, including charitable cooking and changes to his business model.
• In-depth discussion on the intricate science and art of dry-aging beef, including Adam's unique methods and philosophy.
• Optimal cooking techniques for steak, contrasting different heat sources and desired doneness levels.
• The conceptualization of cooking and cuisine as both a craft and an art form.

2. Key Insights & Memorable Moments

The episode opens with Joe expressing his admiration for APL, Adam's steak restaurant, highlighting its excellence before the pandemic hit. Adam describes the current situation for restaurants as "crazy," "bananas," and "overwhelming." He quickly pivoted to cooking for first responders and hospitals, establishing partnerships like teaming up with Jimmy Kimmel to donate a meal for every one prepared for sale. This shift also saw APL's menu transform to focus on comfort food and BBQ, alongside healthy options for frontline workers.

A significant portion of the conversation delves into Adam's expertise in dry-aging. He explains the process as managing an "environmental chamber" with precise control over air velocity, temperature, and humidity to concentrate flavor, transform amino acids, and tenderize the meat. A particularly unique revelation is Adam's use of a "culture"—friendly mold spores from previously aged meat—to inoculate his dry-aging room, ensuring a distinct flavor profile for his steaks. The discussion also touches on the "criminal act" of ordering a well-done dry-aged steak, as it fundamentally changes the meat's desired characteristics.

3. Notable Quotes or Revelations

• Adam on the pandemic's impact: "This is a crazy time. It's bananas. It's absolutely crazy trying to just get a handle on it it's just overwhelming."
• On his staff's early support: "My GM came up to me and she says, 'Hey listen, you know we're with you, we know you didn't create the coronavirus, you know you do what you have to do and we know your heart's in the right place.'"
• Explaining dry aging: "What it does is it concentrates the flavor, it transforms the amino acids into a whole different compound and changes the flavor altogether and then also enzymes within the meat through the process of rigor mortis it breaks down so it becomes more tender."
• On his unique dry-aging culture: "I actually have the culture from 15-16 years ago that I've traveled with... I basically take pieces from the previous, you know, dry-aged room and I bring it to that and so I put it up by the fan and it will circulate spores."
• Describing a year-long dry-aged steak: "It tastes like boy, it's like a different animal. It's like you're eating something, you know, some exotic animal."
• Adam on cooking as an art: "It bounces between art and craft... there's a moment in time when as chefs we explore it as art... Most of the time we're doing the craft part where we figured it out and then there's a regiment of like lining it up to make sure it's consistent."

4. Overall Themes

• Resilience in Crisis: The episode highlights the extreme challenges faced by the hospitality industry during the pandemic and Adam Perry Lang's determined efforts to adapt, serve the community, and keep his business afloat amidst severe financial strain and uncertainty.
• The Art and Science of Gastronomy: A deep dive into the technical and creative aspects of high-end cooking, particularly dry-aging, demonstrating the meticulous care, scientific understanding, and artistic vision required to transform raw ingredients into extraordinary culinary experiences.
• Passion and Dedication: Adam's unwavering commitment to his craft, his employees, and his community shines through, showcasing the personal drive that fuels top chefs even in the face of unprecedented adversity.
• Evolution of Culinary Practice: The discussion reveals how traditional methods can be pushed to new limits (e.g., extended dry-aging) and how chefs constantly experiment and innovate, challenging established norms and refining techniques to achieve unique flavors.