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Welcome to
Secret Breakfast

An exclusive newsletter, the best place to start your day and feel like a minor-league alchemist cooking you pasta in any conceivable way, except the proper one
Hi there!

Are you familiar with the expression "Creepypastas"? 

My first guess was: it must be a kind of unthinkable pasta, as in Single cream, pineapple, and marinated anchovies spaghetti (no recipe will be linked this time). 

Creepypastas are something else: horror-related legends or images that have been copied and pasted around the Internet. Slender Man is a creepypasta. 
***

Let's get back to food. Italian physicist and Nobel Laureate Giorgio Parisi suggested cooking pasta with the heat off to save energy and money amid the cost-of-living crisis. How do you do that?
  • Bring water to boiling point
  • Dive the pasta in
  • Turn off the heat and use a lid
  • Pray for about 3 minutes
  • Save about 8 minutes of cooking time
Does it work? It does and it does not. You may get the pasta cooked, but it will be gluey/rubbery.
 
***

Another alternative method could be the passive cooking of the pasta. 
  • pasta in boiling water
  • cooking it for just two minutes,
  • then turn off the heat
  • cover for the rest of the required time

***
 
The third weird idea, cold cooking
  • uncooked pasta in cold water (1 LT x 100 gr)
  • turn on the heat
  • as the water gets hotter you take away the water in excess

And now I just crave some Ottolenghi's One-Pan Pasta With Harissa Bolognese (★recipe, original here): you just need about 90 minutes in the oven. 

That's the only creepy-pasta I want. 

Piero

PS: if you also need some Kenji López-Alt pasta science, I got you covered.

Picture: the iconic Glasspot by KnIndustrie
THE BEST QUOTE
→  Michael Pollan, This is your mind on plants (🇮🇹Italian edition)
THE MISSING INGREDIENT
COULD WE HAVE A TABLE OUTSIDE?
The reason why the bad press is, in fact, the good press can be explained by this headline:
 
Now I just can't wait for Hulu's Chefs vs Wild, where cooking meets survivalism, or just where chefs wear waterproof hoods.

You can laugh at them now, but when Greta Thunberg's prophecy will be fulfilled, remembering this show could save your life. 

PS: The series is produced by David Chang in conjunction with Vox Media Studios.

PPS: In the waiting, you can click play here: Chef's Table - Season 1, Episode 3, Francis Mallmann. 
 
ILLUSTRATION BY HULU
If Instagram was made of cookies
★★

Sometimes I'm tired and my book suggestions are cheap (or just "not my cup of tea"). But who doesn't like cookies? Corianne Froese is the blue fairy of "cookie couture". Think about gradients, brush pens, and sugar coatings. Here you have them all, edible. 


Cookie Couture: A Guide to Cookies Almost Too Pretty to Eat by Corianne Froese
→ Shortplot:
🍪 🌈 🍪 🌈
RANDOM ACTS OF HUNGER
This is the space where I share some food (un)related stuff of my week 

☕️Blank Street Coffee Is Suddenly Inescapable 🍣Jiro Dreams of Sushi and the Debate Over ‘Authentic’ Cuisine 💔When you fall in love, you lose an average of two close friends 🍸Yana Volfson's Yuzu Raspado with Mezcal (★recipe) 🇮🇩Three dishes that will bring you in Indonesia right now: Sate Kambing (★recipe), Gohu Ikan Gendar (★recipe), Gurame Bakar (★recipe) ↩️How the Apple AirTag became a gift to stalkers 🎧If you read the episode's names, America's Test Kitchen Proof podcast looks like a far relative of Secret Breakfast 🥗They say: you never post salad recipes. Yes, I do not, but we can make an exception for pomegranates and beetroot (★recipe) ✅After 7 years of bullet journaling on an A5 blank notebook, I am going A6 and have just ordered a 2023 Hobonichi Techo, the Japanese version. Anyone else?
FOOD FOR LATER
Daniel M. Lavery / Lapham's Quarterly
Prince Condé’s maître d’hôtel, François Vatel is well known because he died by suicide on account of a delayed shipment of fish that disrupted his plans for the king’s dinner. He’s often erroneously credited with the invention of crème Chantilly (★recipe) and most of what we know about Vatel is wrong (and it's not Gérard Depardieu's fault).
Samia Madwar  / The Walrus
There is no recorded date or location of its invention, but hummus is everywhere. The thing is that it belongs to different countries. That's why it can be a matter of cultural appropriation. 
SEASON 2 - ISSUE 98
Secret Breakfast is a newsletter
by 
Piero Macchioni
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