I was thinking about the book thing you did last year (Lincoln in the Bardo for me. It was a.....weird book). Anyway, I think the readership of this newsletter has enough people that we could probably pull off a book exchange. Thoughts? Comments? Concerns?
I have yet to attempt any food recipes, and some of the best-sounding cocktails involve syrups that I’m too lazy to make, and wouldn’t use quickly enough.
But my lord, do I love the Handsome Idiot. It’s become my go-to spirit-forward cocktail when I want to nurse something strong for 3 hours and get zero hangover thanks to the absence of mixers. Also, the way you write about the cocktails both in development and in imbibing has helped me experiment with my own recipes, using your insights on proportions and balancing flavors.
The pet pictures are one of my favorite things because I get to enjoy them the exact moment I see them with no additional work. ❤️
I made the Achiote-Mustard Turkey Breast. I sliced it thin, and it was honestly one of the best sandwiches I've ever had. Wife loved it, as well.
The highlight of that recipe was calling every Hispanic grocery store in a 10-mile radius asking for Achiote seeds. It wasn't until I called one, waited on hold for 10 minutes for the worker who spoke English and then after repeating/spelling it out saying "It's also called Annatto I think?" His reply: "Annatto? Oh yeah we got the seeds and ground. Why didn't you say that in the first place?"
That particular store has a taqueria/butcher inside so I was also able to get 3 tacos for $9 as a pre-meal snack. Plus, several exotic sodas. Overall 10/10 from start to finish. Thanks for that recipe, and all the other ones I haven't made yet but file away in a deep synapse for the moment months later I'm asked to cook for some occasion.
I’m making another batch of zucchini fritters/patties and I added some cornmeal into the mix (about a 50/50 flour cornmeal mix) and I highly suggest it for a nice tweak
how did I miss that broccoli salad?
/adds to growing list of future recipes to attempt
I was thinking about the book thing you did last year (Lincoln in the Bardo for me. It was a.....weird book). Anyway, I think the readership of this newsletter has enough people that we could probably pull off a book exchange. Thoughts? Comments? Concerns?
I told you on Twitter, but that Achiote/Mustard rub was a BANGER. 10/10 will make again.
Love this roundup! I think I need to reserve at least a week to read through all of your 3 year’s worth of posts…. 🤔
All this talk of food is making me hungry!
I have yet to attempt any food recipes, and some of the best-sounding cocktails involve syrups that I’m too lazy to make, and wouldn’t use quickly enough.
But my lord, do I love the Handsome Idiot. It’s become my go-to spirit-forward cocktail when I want to nurse something strong for 3 hours and get zero hangover thanks to the absence of mixers. Also, the way you write about the cocktails both in development and in imbibing has helped me experiment with my own recipes, using your insights on proportions and balancing flavors.
The pet pictures are one of my favorite things because I get to enjoy them the exact moment I see them with no additional work. ❤️
I made the Achiote-Mustard Turkey Breast. I sliced it thin, and it was honestly one of the best sandwiches I've ever had. Wife loved it, as well.
The highlight of that recipe was calling every Hispanic grocery store in a 10-mile radius asking for Achiote seeds. It wasn't until I called one, waited on hold for 10 minutes for the worker who spoke English and then after repeating/spelling it out saying "It's also called Annatto I think?" His reply: "Annatto? Oh yeah we got the seeds and ground. Why didn't you say that in the first place?"
That particular store has a taqueria/butcher inside so I was also able to get 3 tacos for $9 as a pre-meal snack. Plus, several exotic sodas. Overall 10/10 from start to finish. Thanks for that recipe, and all the other ones I haven't made yet but file away in a deep synapse for the moment months later I'm asked to cook for some occasion.
It was wonderful meeting you this summer Scott! Jordan and I had so much fun in Louisville. Definitely one of my summer highlights!!
I’m making another batch of zucchini fritters/patties and I added some cornmeal into the mix (about a 50/50 flour cornmeal mix) and I highly suggest it for a nice tweak