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The Worst Month of The Year 😉
SB167
Welcome to Secret Breakfast / An exclusive newsletter, the best place to start your day with a planetary alignment that brought us on the road of deprivation
Something new for the new year
Hi there!
I read something interesting: Nick Milo’s newsletter about the Rigid Thinking. Over time - he writes - habits formed, and an invisible passive-thinking pandemic began.
An example:
First, stick to your ingrained habits and fall in line with whatever everyone else is doing. That means, you should spend 6.5 hours online each day. Make sure at least 2.5 hours are doomscrolling on social media!
When you do find something that sparks, just “clip” it, or “bookmark” it for later. You’ll totally remember to go back to it, right?
You don’t, you know you don’t.
It’s what I do with recipes: it’s quite quick to find them, but it’s harder remembering them or even cooking them. It’s what I do with many pieces of information, to be honest.
Is there an antidote to this? Nick says:
Read something today. Notice the moment where you feel the urge to save it. Instead of only doing that, say "Hmm, that's interesting because..." and write down your thoughts. How did it feel? (This gives us something to link to in the future.)
Will this trick save me and the other rigid-thinkers-recipe-bookmarkers? We’ll see that.
Piero
Hwacheon-gun, South Korea. People celebrate catching fish barehand at the city’s ice festival. Photograph: Jeon Heon-Kyun/EPA
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THE BEST QUOTE
✦ Brianna Wiest, The Pivot Year. That’s why cooking makes the most of us happy, I think.
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THE MISSING INGREDIENT
THE FAT-ADDICTED AIRLINE AND
THE TRAIN THAT WENT CRAZY FOR RAMEN
The world's first commercial airliner has crossed the Atlantic using 100% biofuel.
In Japan, there’s a (small) train running with canola and sesame oil added with leftover ramen broth.
Hey, can we really fuel planes and trains with fat and sugar? Can we solve the food waste problem by feeding the machines?
The answer for now is simple: NO. And NO.
Having enough biofuels for our needs would mean growing and cropping more than we do. An example: “One academic paper published in August estimated that, if you were to grow sugar cane and use that to make biofuels for commercial jets, you'd need 125 million hectares of land – roughly equivalent to the surface area of the states of California, Oregon, Washington, Nevada and Louisiana combined”.
So, when you have some Tonkotsu ramen, finish that broth.
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THE BOOK
The Worst Month of the Year*
★★☆☆☆
What’s the matter with us and new beginnings? When did we decide that January - the bloom of a year of hopes - is perfect to start fasting, stop drinking (Dry January), and quit meats (Veganuary)? There must be some planetary alignment that brought us on the road of deprivation. And now you have The Official Veganuary Cookbook (★recipes) to remember that.
*just joking, more vegs often mean more connection to seasonal and healthier food and cooking, you should try that.
The Official Veganuary Cookbook
→ Shortplot: 🥕 🌽 🥒 🍝
❍ OnlyPans
This is where Secret Breakfast picks juicy content from food creators
Ⓡ
RANDOM ACTS OF HUNGER
This is the space where I share some food (un)related stuff of my week
✨Europe's best gourmet getaways according to The National Geographic Traveller UK (spoiler: Iceland has made it!) 🥒Pickling vs. Fermenting, what is the difference? 🥪15 Best Ideas With “4 egg yolks per 500g” Japanese Mayo, aka Kewpie (★recipes + Kewpie’s basic recipes in pdf) 🍔Ok, Burger King Employee Who Went 27 Years Without Missing a Day of Work Buys First Home Thanks to Donations 🍝Time to kill? Cook some Spaghetti all’Assassina (★recipe) 🥄The World’s Easiest Make-Ahead Breakfast (Oats are Involved, ★recpe) 🍫Went To The Movies, Watched Wonka: I had the highest steampunk chocolatier expectations, it tasted like “Too Much Green Screen” for me 👁️A Day in the Kitchen at The New York Times Cooking Studio🧋Behind Boba Tea's Big Boom, Proof Podcast 🌽Honey Miso, Sweet and Salty, Corn Pudding (★recipe) 🐓The new Chicken Run movie is fun — and a damning critique of America’s meat industry 🤟🏼What a Podcast Project: A History of Rock in 500 Songs 🟧How A Mac & Cheese Restaurant Took On Sexual Harassment
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FOOD FOR LATER
The Best Diners Are Still Just Diners
Helen Rosner / The New Yorker
“Diners, as a rule, are time machines; whether through the formica sheen of the nineteen-forties, the chromium optimism of the fifties, or the pastel geometries of the eighties, a diner traffics in nostalgia for past decades and past selves. The only era a diner should never reference is now”.
➤ Last week's most clicked link was What will be trendy in 2024. And that's all for today.