Jason Schreier is an investigative journalist with Bloomberg who covers the video game industry. His reporting on working conditions at development studios exposes a dysfunctional status quo.
His second book, Press Reset: Ruin and Recovery in the Video Game Industry, explores the volatility of studio closures and mass layoffs for those who make video games around the world.
“I’m constantly checking the New York Times Cooking section. One of my favorite go-to's that I like to give people — because it blows their mind — is...”
- Jason Schreier
Sautee the following:
- Finely Chopped Shallots
- Minced Garlic
- Red Pepper Flakes
“Stick a bunch of boneless chicken thighs in that, and let the fat render into a sauce. Flip ‘em, add salt and butter, and then when you’re done you’ve got this delicious umami sauce.”
If you’re looking for a more traditional recipe structure, Schreier suggests this one from Fine Foods Blog for “Boneless, Skinless Chicken Thighs with Garlic, Lemon, and Capers.” (Just add anchovies!)
(Image Source: Fine Foods Blog)
A Schreier pro tip? Add anchovies to any red sauce. And if there’s one cookbook you should get, it’s this one ...