This is J. Ryan Stradal, author of Kitchens of the Great Midwest. Ask me anything!

[u/jryanstradal]

Hi, I’m J. Ryan Stradal. I’m the author of the novel Kitchens of the Great Midwest (Viking/Pamela Dorman Books, July 2015), editor-at-large at Unnamed Press, Fiction Editor at The Nervous Breakdown, writer of short stories, football writer for The Rumpus, and producer of unscripted TV shows. Ask me anything about the novel, Minnesota, the NFL, the Minnesota Vikings, editing, being edited, wine, U. S. Presidents, traditional Midwestern cuisine, or anything else that comes to mind. I’m looking forward to your questions, starting at 4:00 pm EST.

https://twitter.com/jryanstradal/status/641786408160526337

Edit: Thanks for the Midwest-inspired questions and conversation, everyone! Really appreciate you coming by.

[u/Chtorrr]

Is jello every really "salad"? Most of my relatives consider jello with anything mixed into it to be salad.

[u/jryanstradal → u/Chtorrr]

I know some midwesterners who consider any admixture of food to be "salad," so long as it's served cold. The temperature seems to be the only constant. One need not include vegetables or even fruit to have a salad in the Upper Midwest.

I'm 50% Czech, so it's not just a vestige of Scandinavian/German influence, either; when I was the CZ a while back, lettuce as the foundation for a "salad" was just as unusual, as it should be, given the climate. The closest equivalent to what most Americans now understand as a "salad" was something that they called "Sopsky salat" -- cucumbers, tomato, onions, cheese, sometimes red pepper. It was splendid, though it was a tad too healthy to be considered a traditional Midwestern salad.

In short -- Jell-O-based mixtures will likely be considered "salads" by at least a vocal minority for probably another generation. When I was a kid, people used to shred carrots into lime Jell-O as a means of feeding vegetables to intransigent kids. Cans of fruit cocktail were treated in the same way, for the same purpose, sometimes with whipped cream added.

If you can believe it, I'm OK with this. I begrudge no Midwesterner their culinary tradition. Where are your relatives?

[u/Chtorrr → u/jryanstradal]

We are also Czech! Most of my family lives in Texas but my grandfather's family originally settled in Nebraska.

My great grandmother Josephine's favorite family recipe is Frito Pie & green jello. The Frito pie is 1Lb browned ground beef, 1 can cream of celery soup, 1 can cream of mushroom soup, 1 can enchilada sauce, 1 bag of Fritos, & cheese. The Fritos go in the bottom of a casserionedish and the cheese goes on top. Everything else is mixed together and poured over the chips. Everything is then baked. I prefer to use the low sodium version of everything otherwise it's painfully salty.

The green jello contains 1 block of cream cheese mixed with 1 tablespoon mayonnaise, 1 large can crushed pineapple including the juice, and one box of green jello. The cream cheese is softened and mixed with the mayo so it can form little globules when thoroughly whisked into the other ingredients. This green jello is a standard at any fancy family meal. It's just not thanksgiving, graduation, Christmas, or a BBQ without it. Green jello can also be orange instead of green.

[u/[deleted]]

What is your favorite Minnesota restaurant?

[u/jryanstradal → u/[deleted]]

There's been quite a few over the years. In my hometown of Hastings, I'm partial to The Onion Grille downtown by the river. I mostly eat at friends and relatives' places when I'm back -- I don't go out that often -- but recent places I enjoyed were Bar La Grasse in NE Minneapolis and Tattersall Distillery (no food, wine, or beer in-house; just distilled spirits, but a food truck often parks outside). Let me know if you have any recommendations for the next time I'm back.

[u/RyanKinder]

How can one develop a more sophisticated palate to actually enjoy wine and the subtleties of each variety?

Also, can you share your worst dining experience? (Assuming there is a standout tale in your mind)

[u/jryanstradal → u/RyanKinder]

Just by practice and asking questions. I've been tasting wine for over a decade now and I still feel like I know maybe 2% of what there is to know. I'm still learning the accepted tasting argot. Beyond that, just experience. There can be such a range just within a varietal (e.g., Grenache from France, the U.S., and Spain; Sauvignon Blanc from France, Napa, or New Zealand) -- I just made a point to remember the characteristics I liked or did not like in a wine and pursued those characteristics. Often this would lead me towards particular regions or grapes, but I let what I truly loved be my guide and lead the way. It's just easier to remember things you love.

Worst dining experience? Once made the rookie mistake of ordering bruschetta w/ mozzarella in northern Thailand. It seemed like an odd thing to have on the menu where we were, and that alone should've been a red flag. We just didn't know any better. My then-girlfriend was in the hotel bathroom for days.

[u/[deleted]]

Who do you think will dominate/bust this season in the nfl?

[u/jryanstradal → u/[deleted]]

I think the Steelers have kind of a tough schedule and won't do quite as well as everyone's predicting. I see people mentioning Roethlisberger as a MVP candidate; let's wait on that. The Lions are going to find tougher sledding now that they can be run on. The Chargers, and yes, the Vikings may surprise a few people. In terms of domination, I'm looking forward to the Colts winning a ton of games. Have you seen their schedule the first five weeks?

[u/bernardmoss]

Tater tot hotdish: are you a corn or green beans man?

[u/eisforennui]

what do you think about Madison, WI starting to be recognized as a big foodie town?

[u/jryanstradal → u/eisforennui]

I think it's great. You've got a population there that's interested, engaged, and supportive, and I'm looking forward to seeing how it further evolves. Are you from there? If so, is there a place that you recommend or would point out as being emblematic of this evolution?

[u/eisforennui → u/jryanstradal]

yes, i am! i have a couple that i'm partial to, namely Nostrano. Oliver's Publick House is also so good. the downtown area is rife with some fantastic restaurants, though!

[u/SuperMiniComputer]

How do you like your cornbread?

[u/jryanstradal → u/SuperMiniComputer]

Warm and with something to dip it in / put on it. A little spicy is fine; this time of year, how about putting some Hatch green chiles in it? Sounds great to me.

[u/[deleted]]

Your book was recommended to me from West Moss. She is a family friend, and says you are friends. Just wanted to say that haha.

[u/boomcatfish]

Are you Will Prager IRL?

[u/Chtorrr]

What is your favorite regional Midwestern dish?

[u/jryanstradal → u/Chtorrr]

Wow, great question. Like a lot of Minnesotans, I love venison and freshwater fish -- lake trout, walleye. If I had to pick a dish, though, I'd probably choose chicken & wild rice hot dish. There's a recipe for it in the first chapter of my book, though I mistakenly referred to it as a casserole (17 years in California).

[u/oxoware]

Do you have any recommendations on Midwestern cookbooks? Native Californian also confused by the differences between hot dish and casserole, but would like to learn!

[u/jryanstradal → u/oxoware]

Hm, great question ... I just use old family cookbooks for Midwestern recipes, and none of these are for sale or readily available. I've heard good things about Amy Thielen's cookbooks but I don't own any yet. I'll have to ask anyone with good recommendations on Midwestern cookbooks to leave them in the comments thread here. It's great question, and one I wouldn't mind knowing some answers to.

As for "hot dish" and "casserole"; well, the latter is one of those words for a vessel that came to describe its contents, so I suppose it's kind of a synecdoche -- but in terms of those contents, man, I think often they're the same. "Hot dish" is a nomenclature preferred by people in the North / Upper Midwest for dishes that other regions will usually call "casseroles." If you use the term "hot dish," you're identifying yourself with that region as firmly as calling 7-Up "pop," for instance. This is what I've gleaned from living in the Upper Midwest and beyond. Hope this helps somewhat.

[u/english06]

What is the best thing about your job?

[u/jryanstradal → u/english06]

Everything. I've had a lot of jobs I enjoy, but to have the freedom to read and write every day, for however long it lasts, is something I don't take lightly. I feel extremely lucky and I find I exhaust myself to get the most out of a day.

[u/WilliamHastings]

What are your feelings about Andrew Zimmern?

[u/tonynorgaard]

Ron Davis: Great Minnesota Twin, or Greatest Minnesota Twin?