Copy
View this email in your browser

Welcome to Secret Breakfast

An exclusive newsletter, the best place to start your day and have a salted baguette, with abandon
Hi there!

I'm writing this while about one million people in the world has already watched a TikTok video about somebody eating frozen honey

Maybe this thing will not go to that far ("far" meaning "cinnamon challenge far"), but... Hey, why did this jelly honey stuff go viral in the first place? Do we need something hyper-sweet and chilling so bad in these pandemic times? Or is it just the irresistible glossy effect that works so well on social media?

No answers this week. Enjoy your Secret Breakfast, fresh not frozen.

Piero

Picture: Dave Ramirez/TikTok
THE BEST QUOTE WE'LL READ TODAY
Delia Smith calls it ‘tart’s pasta’. Italian American restaurants call it ‘whore’s pasta’. But Nigella Lawson calls it ‘slut’s spaghetti’, and that’s the one I prefer. Because there’s nothing more terrifying than a woman who eats and fucks with abandon.
→  Lara Williams, Supper Club (🇮🇹 Italian edition - 🙏🏻 @postfrittum).
Out of context it may sound gross, but believe me, it is a powerful book (★recipe)
THE MISSING INGREDIENT
THINK PIG (AGAIN)
Please forgive me if I'm writing again about Pig, the movie. On issue 34 I just wrote it looked like an interesting thing to watch: Nicolas Cage truffle hunter looking out for his truffle pig. Well, it came out 100 times better than that (🍅 Tomatometer: 96%). 

Pig is a touching movie and if somebody has not found meaning in it, well, let's forgive him for now. I won't spoil the movie, but let's just talk food, because food is very important to Pig, to the point it is credited in the final credits.

The story opens with an earthy Three Mushroom Tart that Cage cooks in his shelter in the woods using the handle of his knife as a wooden spoon. It's a recipe by chef Chris Czarnecki at Joel Palmer House (★recipe). 

Then you have a Mom's French Toast (★recipe), for what Cage gets really serious about, telling his friend on the screen to use only stale bread. Noted. 

Finally, Nic goes for a French-style basted pigeon, with cracking bones ASMR effect as a bonus track, courtesy of chef Gabriel Rucker of Le Pigeon in Portland. 

One thing that made people curious was the obsession Cage's character has for a salted baguette made by a certain bakery and how picky he is when offered a biscuit from the baker. 

🥁 Secret Breakfast found out the bakery - The Helen Bernhard Bakery - and asked a few uncomfortable questions to Mike (Snaadt, I think), the kind owner who answered me, telling that the place is slightly different now because it has been remodeled after Covid-19. 
 
What is a salted baguette?
«It is a French bread with a bit of a different mix that is sprinkled with Sea Salt before baking, so crystals show up and accentuate the taste of the bread».

What was the other item picked by Nicolas Cage there? 
«The other item it is a Dutch shortbread cookie that we have made for too many years to count. It is a shortbread mix that is hand packed into a steel cookie mold then knocked out and baked». 

I could write more about Pig (probably I will)but I've told you enough for now. I hope you could watch and tell us what you think about the movie or the recipes. Or the bakery, if you're close to Portland!
COOK IT OUT LOUD

A Midle-East Midsummer Night’s Dream
★★1/2


Comfort food has many faces. But in the Summer I dream about Middle Eastern flavors. This one has all the works: "Roasted whole heads of broccoli topped with herbaceous yogurt and crunchy, spice-infused dukkah; a toasted pita salad full of juicy summer peaches, tomatoes, and a bevy of fresh herbs;  pull-apart morning buns, layered with chocolate and tahini". The latter is here, not the one in the book, but let's try it out (★recipe)

Eating Out Loud by Eden Grinshpan with Rachel Holtzman
→ Shortplot: 🍑🥒🍯🍆
RANDOM ACTS OF HUNGER
This is a space where I share some food (un)related stuff of my week 

🇵🇪 Peruvian Pía León is The World’s Best Female Chef 2021, maybe you've seen her in Waffles+Mochi 🐷 Chashu Pork isn't always easy, but sometimes it is: add summer truffles for extra-kinky flavor (★recipe) 🍑 Everything you wanted to know about buttocks 🍳 One cast-iron skillet is a must in any kitchen, but you have to know how to clean it 🛏 The Best Color to Paint Your Bedroom for Better Sleep 🍌 Jordi Roca making sweets from banana peel (★recipe) ✉ Cal Newport says we need an industrial revolution for office work (podcast) 🌽 It's always time for gluten-free polenta chips (★recipe)
FOOD FOR THOUGHT
Eric Klinenberg / The New Yorker
Oysters always acted like breakwaters, absorbing wave energy and slowing the water before it hit the shore. Now a landscape architect wants to use them to save our land. And you don't need beurre blanc for that.  
Nadra Nittle / The Guardian
Cashew milk is the magic element for a new wave of fromage-makers, like Miyoko Schinner. The interesting thing is that now we're not looking to hipster surrogates, but to something closer to the fanciest cheese for your cheese board. Have you tried any of that?
Kara Newman / Punch
When I was young, you were scammed by the bars pouring you 98% Coke Cuba Libres. Now you have NFC, Bitcoins and $ 1,400 drinks. No hangover, I suppose.
ISSUE 41
Secret Breakfast is a newsletter by Piero Macchioni
Forward Secret Breakfast Forward Secret Breakfast
Instagram
Twitter
Subscribe
Copyright © 2021 Secret Breakfast, All rights reserved.


Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list.

Email Marketing Powered by Mailchimp