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♪ >> Stephen: HEY, EVERYBODY,
WE'RE BACK WITH ALLISON ROMAN, THE AUTHOR OF "NOTHING FANCY"
AND DINING IN.
ADVICE WE ALL NEED NOW.
I HAVE A PROFESSIONAL QUESTION.
MY NIECE GAVE ME STARTER DOUGH.
SOME SOURDOUGH STARTER.
>> THAT'S SO NICE.
>> Stephen: DO I HAVE TO REFRIGERATE IT?
>> YES.
WELL, WHEN YOU FEED IT, YOU WANT TO LEAVE IT AT ROOM TEMPERATURE
SO IT CAN FEED.
IT NEEDS TO BE AT ROOM TEMP FOR THAT.
IN A COOL PLACE.
OTHERWISE, YOU WOULD WANT TO KEEP THAT IN YOUR -- HOW LONG
HAS IT BEEN NOT REFRIGERATED?
LET ME SEE THAT.
>> Stephen: IT'S BEEN NOT REFRIGERATED FOR, LIKE, 48
HOURS.
IT'S NOT MOLDY.
>> I WOULD FEED IT.
IT CAN LOSE ACTIVITY.
IT CAN DIE.
I HATE TO TELL YOU, BUT YOU CAN KILL IT.
>> Stephen: DO I JUST PUT FLOUR IN THERE?
WHAT DO I PUT IN?
( LAUGHTER ) >> NO.
>> Stephen: NO MOCKERY.
THIS IS THE PROBLEM WITH PEOPLE MAKING SOURDOUGH AT HOME
ALL OF A SUDDEN BECAUSE PEOPLE ARE OUT HERE IN THE STREETS
THROWING IN FLOUR, LEAVING IT ON THE COUNTER FOR A LONG TIME, IT
IS LAWLESS.
>> Stephen: WHAT AM I SUPPOSED TO DO?
>> THERE'S A MIXTURE OF FLOUR AND WATER YOU NEED TO ADD TO A
PERCENTAGE OF THAT.
BY WEIGHT.
YOU NEED A SCALE.
>> Stephen: I'M GOING TO REFRIGERATE IT.
DO YOU HAVE YOUR PASTA OVER THERE?
CAN YOU SHOW THE PEOPLE WHAT I WAS SUPPOSED TO HAVE DONE?
>> THIS IS WHAT YOU WERE SUPPOSED TO MAKE.
>> Stephen: THE OTHER CAMERA, THE MIDDLE.
THERE YOU GO.
THIS IS WHAT I DID MAKE.
>> AND THIS IS WHAT I DID MAKE.
>> Stephen: THAT LOOKS AMAZING.
ARE YOU GOING TO THROW A LITTLE SHARP CHEESE, ROMANO OR PARM ON
THERE?
>> WHEN I WROTE THIS RECIPE, I DECIDED NOT TO INCLUDE CHEESE
BECAUSE I FELT THE SAUCE WITH ALL OF THE SALTINESS WITH
ANCHOVIES AND OLIVE OIL, DIDN'T REALLY NEED IT.
I FELT LIKE A SPRINKLE OF PARSLEY AND RAW GARLIC AT THE
END IS BERT.
AND I STAND BY THAT.
>> Stephen: STAND YOUR GROUND, ALLISON.
>> YEAH, I FEEL LIKE NOT EVERY PASTA NEEDS CHEESE.
I AM THE FIRST PERSON TO SAY MORE CHEESE, MORE OIL, MORE
WHATEVER.
BUT IN THIS SPECIFIC INSTANCE, I FEEL LIKE IT DOESN'T ACTUALLY
NEED IT, AND I THINK WHAT IT DOES NEED IS A BIT OF RAW GARLIC
AND PARSLEY FOR FRESHNESS.
>> Stephen: AND THERE IS MY JAM READY FOR ANY SITUATION
RIGHT THERE.
>> IT'S SO GOOD.
IF YOU'RE GOING TO STORE IT FOR A WHILE, MAKE SURE YOU DO BETTER
THAN YOUR SOURDOUGH START SNORE I'M AFRAID THAT'S ALL WE HAVE
TIME FOR, ALLISON.
( LAUGHTER ) >> MAYBE COVER IT WITH OLIVE OIL
TO PRESERVE THE TOP LAYER.
>> Stephen: ALL RIGHT.
I DIDN'T CHOP MY GARLIC.
>> Stephen: OKAY.
OOOH.
OH, MY GOSH!
THAT'S FANTASTIC!
>> I KNOW.
( LAUGHTER ) I MADE THIS ENTIRE BOWL OF PASTA
FOR MYSELF.
>> Stephen: THAT'S GOOD.
FOR A PARTY OF ONE.
>> Stephen: PERFECT.
WELL, ALLISON, THIS HAS JUST BEEN A JOY.
THANK YOU SO MUCH.
>> YOU'RE A JOY.
THIS HAS BEEN SO FUN.
THANK YOU FOR HAVING ME.
>> Stephen: ALLISON ROMAN IS THE BEST SELLING COOKBOOK AUTHOR
OF "NOTHING FANCY" AND IODINE ANYTHING "AND A COLUMNIST FOR
THE "NEW YORK TIMES."
EVERYBODY.
PLEASE THANK ALLISON.
ALLISON, THANK YOU FOR STOPPING BY.
>> BYE!
THANKS FOR HAVING ME!
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