Bacon Jam and Minions Bubble Tea 🟡

SB197

August 27, 2024

In partnership with

Welcome to Secret Breakfast / An exclusive newsletter, the best place to start your day with Minions bubble tea, bacon jam, and doomed middle age

🎶 Made a meal and threw it up on Sunday

Hi there!

Well, we’re in a timeline where an Oasis reunion is a thing.

Even if the Gallagher brothers to me are something like mushrooms and seafood: we could deal with that together a few decades ago, now you’re just picking money from middle-aged people who believe those two things can coexist on the same plate, or stage.

As Montgomery Reece said in Burnt: “Doomed youth is romantic. Doomed middle age really isn't”.

Piero

PS: this week’s ad partnership is different; it is with a newsletter I do enjoy, and that I often use as a source.

✦ Isabel Allende, Aphrodite: A Memoir of the Senses.

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I DON’T SEE WHAT’S WRONG WITH MY PLATE

A blindfolded Gordon Ramsay

Cooking is a sensory experience, and for those with visual impairments, it can be a bit of a wild ride. Imagine trying to chop an onion without seeing where your knife is going - it's like playing a blindfolded game of "Twister" with a sharp object. And don't even get me started on the challenge of figuring out if something is past its expiration date. Is that a funky smell, or is it just the fridge playing a cruel joke on you?

Most of all: I’ve never spent a minute thinking about that. My bad.

***

Now, let me take another angle. What happens when the person cooking for you is not blind, but somehow has some vision impairment like presbyopia, cataract, or just low lights in the kitchen?

You can experience that with older people (older meaning >45 years old): you can get hair on your plate, a whole insect in your salad, cherry pits in a slice of cake, and a full unwashed dish used as it is new.

Well, when you’re a guest, you just try to act politely. My biggest fear is: what if that impaired vision person is me cooking?

Picture: Netflix

The Revolution Will Be Veganized

★★★☆☆

When talking about vegan cooking we eventually come to a crossroads: do we have to make a vegan aesthetic clone of some reassuring non-vegan plate (scrambled eggs, sausages…) or should we embrace the possibilities of a different set of ingredients and cook our things the way we like? I’m biased, I’m for the latter. But if you aim for Vegan Fried Eggs, Mushroom Briskets, Nuggies, and Beefless Bourguignon, you’re served!

Anything You Can Cook, I Can Cook Vegan by Richard Makin
→ Shortplot: 🥬 🍄 🍅 🍠

This is where Secret Breakfast picks juicy content from food creators, this time THIS is so wrong

This is the space where I share some food (un)related stuff of my week

🥚How to make vegetarian scotch eggs (★recipe) 🍹Autumn spiced Spritz (★recipe) ✂️The Most Versatile Kitchen Tool as Tipped From a Surgeon 🍅Tomato Tart with Garlic and Capers (★recipe) ☕️There Are 170,000 Possible Starbucks Orders — and It’s Killing the Company 🥓Peach-Bacon Jam, the moment is now (★recipe) 🥐Cottage-pie Croissants the don’t look like croissants (★recipe) 🇺🇸Both Presidential Candidates Want ‘No Taxes on Tips.’ But What Does That Mean? 🙉A few years ago I enjoyed Bad Monkey, the book; now we have a show!

Technology promises cost savings, but it turns out the dining experience is all about feelings.

➤ Last week's most clicked link was the Macco di Fave recipe, and I’m so happy about that. And that's all for today.