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Welcome to Secret Breakfast

An exclusive newsletter, the best place to start your day and find the recipe of a mindblowing biscuit while considering life’s a sequence of questionable tasty drinks
Hi there!

This is issue 50, meaning 50 weekly streaks, almost a year of Secret Breakfast, almost 50% of the issues written at about 1AM. 

It is a ride surprising and fulfilling, like entering into a kebab shop in Clapham Junction and find the weirdest perfect match. 

The picture above says it all. This whole newsletter says it all. I hope you get the c. 

Piero

PS: hey, what was your most puzzling perfect match cooking? Asparagus and white chocolate? Cepes and meringue? Write me, we'll share some. 

Picture: Alan Burles, Kebab Feast Take Away (2005)
THE BEST QUOTE WE'LL READ TODAY
I’ll stay on the windowsill
or with a half smile
of those who know that winter does not last long.
In short, here.
Wishing for nothing more than
eternity
on the brink of a coffee.
→  Marta Bardazzi, Scalzi davanti a un caffè, translated by Google (🇮🇹 Italian book here). Winter is coming, you know. Better get some coffee.
THE MISSING INGREDIENT
ALL THE INDONESIAN FOOD YOU'LL EVER NEED IS HERE
I should close shop right now because there's nothing else I would read: I wanna get lost in Google's Arts and Culture project about Indonesian gastronomy

You can have some Andaliman pepper, some candlenut, and the eight types of jamu. These eight juices "have a sequence of flavors ranging from sweet-sour, spicy, bitter, and tasteless then returning to sweet. This illustrates the cycle of human life from childhood until death". Excellent: life's a sequence of questionable tasty drinks, then (I knew that already!). 

Did  I mention sambal? They make sambal too. 
A BOOK FOR GREASY HANDS

Hot buttered
★★1/2

For months I wanted to talk about this book. Now, there it is, in all its buttery 130 recipes. Still, I do not know: is this way of cooking fit enough for these times of rage against food waste? Do we need all that animal fat, any single time? We have to read Sir Martin's book first to answer.

Butter by James Martin | Pics by John Carey
→ Shortplot: 🐮🐮🐮🐮
RANDOM ACTS OF HUNGER
This is a space where I share some food (un)related stuff of my week 

🍓 Strawberry vinegar from strawberry tops. Why not? (★recipe) 🧜🏼‍♀️ This new Shanghai Starbucks has only reusable cups—and reusable everything else 🇩🇰 Geranium was the real surprise at the 50 best 💐 BTW, chef Chiara Pavan can inspire you to make some geranium butter at home (slide two) 🦐  Nestlé to launch plant-based shrimp substitute called vrimp ☕️ Finnish are growing coffee in a lab 🐡 Climate scientists should pay more attention to fish poop 🔥 Elizabeth Haigh's book has been withdrawn after copied recipes claim 💚 Thanks Carolina for introducing me to the Zhug, the vibrant Yemenite green hot sauce (★recipe) 🌽 Antonia Klugmann's grandma scrapbook Polentina di Frutta, good luck with the reading and the translation (★recipe, just kidding: if you need help, reply this email) 🧠 Reader Matt Rodbard wrote this fun Food IQ with Daniel Holzman, I'm curious about who makes the best chicken cutlet 🍪 You made it here, you deserve a Maman Bakery chocolate sandwich cookie with fleur de sel and white chocolate crème (★recipe)🚰 99 Sober Activities to do the next weekend instead of drinking
FOOD FOR THOUGHT
David Gluckman / The Irish Times
This reminds me my years in Ireland, where I discovered Irish girls did not drink Baileys, but Jameson and Ale. At the time you could market a "girly drink" calling it "girly" and be successful.
guide.michelin.com
When people ask me "How's eating at noma?", at first I always talk about the staff, not the food. Foong says it better:  “The best way I can describe it is like watching an old black-and-white movie with actors running around but with no sound. It was like a perfectly orchestrated ballet. There was also a very palpable energy and intensity". 
Amelia Tait / Vice
Can't say he will be missed. And you?
I'm stealing this one from the Instagram just because I think everyone here should follow ancient_memez
ISSUE 50
Secret Breakfast is a newsletter by Piero Macchioni
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