The Recipe Issue 2013: Confessions of Bill Laychur
Penn State's Bill Laychur loves meat and can't say no to cheesecake.
Q. What is your "guilty pleasure?"
The heaviest, stick-to-the-roof-of-your-mouth cheesecake.
Q. What will people always find in your refrigerator?
Ketchup, good mustards and various hot sauces.
It really depends on my mood—a good hot dog with natural casing that snaps when you bite it, or perhaps a perfectly grilled lamb chop with mint pesto served over warm kale chips and sweet potato hash. That’s maybe today, but who knows about tomorrow!
Meat, meat and more meat.
Russian/Polish. It was the first thing my grandmother and mother taught me.
My wife and I went to Magnolias in Charleston for lunch and stayed and ate dinner also.
Cook from your heart but taste with your senses and tongue.
I grew up watching Graham Kerr and Julia Child, so now I like the PBS show “The Mind of a Chef.”
As a reference book I like “The Pro Chef 5th Edition.” For fun, I like the “Blue Ginger” cookbook.
The great agriculture and diversity of Pennsylvania—it would feature the flavors of its melting pot with my contemporary style and methods.