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Comfort food and competitive destruction š„
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Welcome to Secret Breakfast / An exclusive newsletter, the best place to start your day with fast food mermaids and comfort food with an edge of competitive destruction
Even mermaids like fast food.
Hi there!
Iāve been back home from an incredible journey in Israel. I hope next week I can organize my thoughts and share what I saw and ate in a meaningful way.
In the meantime, we go on with the usual extravaganza, like a mermaid eating fried chicken.
Piero
Picture: A woman in costume holds a cup of beer at a restaurant during the Mermaid parade in Coney Island. Photograph: Amr Alfiky/Reuters
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THE BEST QUOTE
ā¦ Alan D. Wolfelt, probably he was talking about grief, but the quote works for many situations.
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THE MISSING INGREDIENT
COOK LIKE A DAD
I missed Fatherās day but this New York Timesā feature about man-food is something interesting.
The food that dads cook sometimes seems to have a performative quality that mirrored so-called dude food, which the author Emily J. H. Contois memorably describes in her book āDiners, Dudes and Dietsā as ācomfort food with an edge of competitive destruction.ā A dad, after all, is just a dude with more responsibilities.
āComfort food with an edge of competitive destructionā. I love it. āDude food was a reaction to the cognitive dissonance men felt as they entered the realm of the home kitchenā. I love it even more.
Photo by Anca Dorneanu
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THE BOOK
Dump, dump, dumpling
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1/2
Do we really need a book to learn how to waste less? The honest answer is probably in our trash bin. But even if you donāt waste so much, do you really recycle food in a tasty way? Thatās where I fail. Perfectly Good Food, by chef-sisters behind Bostonās acclaimed Mei Mei Dumplings, gives away 80 recipes and 150 ideas to use up what you have.
Perfectly Good Food: A Totally Achievable Zero Waste Approach to Home Cooking by Margaret Li and Irene Li
ā Shortplot: š„¬ š š„ š
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RANDOM ACTS OF HUNGER
This is the space where I share some food (un)related stuff of my week
š³Yotam Ottolenghiās breakfasts from around the world (ā recipes) š¾McDonald's Just Dropped A Brand New Game Boy Game šHow to Bake Sourdough Bread in Summer š·Everything You Need to Know About Wine Right Now š„¬Chantelle Nicholson, the chef-owner of green-starred Apricity in London shares a zero waste idea: Roasted Cauliflower, Caramelised Cauliflower PurĆ©e, Emmer Wheat and Zhoug (ā recipe) š§¬Climate resilient crop and the six innovations that can help feed the world š„Blogger Frankie Gawās Scallion Buns (ā recipe) šæNetflix Opens Pop-Up Restaurant in Los Angeles šA peek into Japan's Convenience Stores š® Always order a dessert to go (but I donāt agree with that) š½Why We Love Old Restaurants
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FOOD FOR LATER
Fennel Fronds and Fine Lines: Food Tattoos Take Root
Aliza Abarbanel / Taste
āNow, all of a sudden, everyone wants cake tattoosā. And also Brussels Sprouts and fermented stuff.
The 19th-century entrepreneur who pioneered modern ice cream
Michael Waters / The Hustle
Agnes B. Marshall, a 19th-century culinary entrepreneur, mastered the art of subversive gelato: āShe tried her hand at spinach, cucumber, pumpernickel, and fish curry ice creams; a frozen gruyere souffle; a Neapolitan mixed with tomatoes, peas, and artichokes. Food historian Sarah Lohman called her recipes āgenius, to the point of madnessāā.
ā¤ Last week's most clicked link was the one about the meaning of Israeli breakfast. And that's all for today.