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Welcome to Secret Breakfast

An exclusive newsletter, the best place to start your day, wear a mask, a red hoodie, and finally tell a squid from a cuttlefish
Hi there!

It's October 2021 and, apparently, people of the world can't resist two things: Facebook/WhatsApp/Instagram blackouts, and Netflix tv shows starring people with red hoodies, masks, and automatic weapons. 

Forget Money Heist, for now, it's Squid Game time, a show that - like Korean Pop or Gangnam Style - could beat any previous viral record.

[Plot: desperate people playing kid's games for money, and life, while dozen of armed weirdos wear black masks with PlayStation symbols on them].

Squid Game is so viral now, that you have guys acting cool just trying to eat like the people in the show, or stores selling spinoff games. But most of all you have plenty of food bloggers sharing the mysterious Dalgona candy-biscuit you see in episode 3 (★recipe). 

What's the hidden food lesson of the week, then? Maybe the idea is that some flavors are made to bring us back to the earliest years of our life. For a coincidence, I heard right this lesson attending H-Farm FutureShots Festival, near Venice (Italy), and listening to chef Massimiliano Alajmo.

He said that some precise preparations are made with the intent of waking up in us the first sip of our mother's milk. His best try? It was his signature Cuttlefish Cappuccino (★recipe), that's basically a... Squid Cappuccino. 

I've told you: life's a Squid Game, after all.

Piero

P.S. If you are like me, here's what you wanna know now: squid has a flexible, feather-shaped structure inside the body; cuttlefish have a broader internal shell called the cuttlebone. 

Picture: Dalgona biscuit screenshot via Netflix
THE BEST QUOTE WE'LL READ TODAY
Food is the last experience you can’t download.
→  David Chang (or one of his authors), The Next Thing You Eat
THE MISSING INGREDIENT
THAT ROBOT IS (NOT) BETTER THAN ME
Once upon a time, I wrote an essay about Artificial Intelligence and bread kneading. Today, I can't ignore the newest show about the impact of technology in food featuring Momofuku's David Chang (trailer), the guy I stole the main quote for this week's newsletter.

The show's title is The Next Thing You Eat and it premieres October 21 on Hulu. 

They say it's like Ugly Delicious, but it looks like season one of The Mind of a Chef with much more budget, fake meat, and celebrities. And dinosaur steak on the side.
A BOOK FOR PRESERVERS

The answer to life, the universe, and everything is into a jar
★★★

"Pickled Pea Frittata (★recipe), Breakfast Kimchi Eggs, Deep-Fried Camembert with Cranberry Sauce and Dukkah, Peach and Mint Jam Mini Galettes and chocolate and pickled pear frangipane tart (★recipe)...". This book has about 30 recipes for jams, chutneys, ferments, and pickles, and 70 dishes in which to use them. I really like Kylee's style, by the way. 

The Modern Preserver's Kitchen: Cooking with Jam, Chutney, Pickles and Ferments by Kylee Newton
→ Shortplot: 🍐🍫🥒🍅
RANDOM ACTS OF HUNGER
This is a space where I share some food (un)related stuff of my week 

🍚 This Persian-ish rice by Samin Nosrat is something (★recipe) 🎈Do you use asafoetida in your legumes to make them less "gassy"? (hat-tip Francesca) 🥬 A very green Shakshuka by Eden Grinshpan (★recipe)  🍫 Homemade Tim Tams and other fun ideas from TikTok star Morgan Hipworth's new cookbook (★recipes) 🥫 Andy Warhol’s Vibrant, Impractical, Illustrated Cookbook from 1959 🐟 Spiced Salmon with Pineapple Salsa & Caramelised Onion Rice, plus three other tempting feast dish by Donal Skehan (★recipes) 👨‍🍳 We haven't properly celebrated Spaniard Dabiz Muñoz, named the best chef in the world. We are not celebrating him today, as well 📧 Email is a zombie that keeps rising from the dead. So, thank you for reading this!!!
FOOD FOR LATER
Rachel Baron / The Counter
To click on this one you must be very wise or very weird. Anyway, I'm so happy to have you here.
Alex Marshall / The New York Times
A tumor at the base of his tongue changed the actor's relationship with food. And, later, he starred in a great food show. (It seems this newsletter must have a weekly dose of Stanley Tucci).
ISSUE 49
Secret Breakfast is a newsletter by Piero Macchioni
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