Updates and Product Recs
Hey, everyone!
This week’s newsletter is the first to go out on Substack. Ghost, which I’ve been using, has some advantages around customizability, but lately it’s become a pain. Too many software updates that require changes to the site’s code and not enough ease of use. Substack is nice because it takes all of that away— the only thing I have to focus on is writing.
I’m still moving over old content. The old domain is still live, as is the whole archive of recipes and posts. I’ll be slowly moving that all over the next couple of weeks.
For now, here are a few products I’ve been loving recently. Let me know if you pick any of these up!
Myles
Noma Smoked Mushroom Garum
I’ve talked about Noma’s garums in a few past newsletters, and I finally got my hands on some with their latest release. It’s cool stuff— it smells like smoked gouda cheese and tastes like a mix between tamari and mushroom extract. Lots of umami and flavor.
How I Use It
My favorite application for this has been to mix it with butter. The creaminess and fat of the butter complements the deep umami flavor of the garum perfectly. I’ll add a tablespoon of the garum to the butter in a pan as I baste a steak, or I’ll brush a 2:1 mixture of melted butter to garum over flatbreads or grilled corn. Noma has a bunch of other cool recipes on their site, as well.
Firetower Hot Sauce
I first tried this hot sauce a couple years ago and loved it. It comes from Blackberry Farms, a legendary restaurant, farm, and resort in Tennessee, and it’s the perfect all-purpose Southern-style hot sauce. I picked up another bottle when I was in Nashville recently, and I’ve been using it daily.
How I Use It
I simply put this shit on everything.
Balsamic Vinegar
It was only recently that I gained a real appreciation for the power of true balsamic vinegar. There’s a lot of bad balsamic out there— often mixed with syrups or fillers— that simply doesn’t taste good. But then you get your hands on the real deal, and it’s a revelation. Sweet, savory, and acidic all in one. With a ton of great ways to use it.
I love Massimo Bottura’s Villa Manodori, as well as Sardel.
How I Use It
I’ve been using this in so many ways! Try it with my carrot recipe, or just drizzled over some sliced late summer tomatoes. Add a big glug to some good olive oil and dip bread in it. Roast some vegetables and top them with a big shaving of parm or pecorino and a drizzle of balsamic. Use it as a glaze to brush grilled meats— I particularly love using it for pork chops or tenderloins. Blend it into an Italian-style herb sauce or romesco.
Momofuku Spice Blends
I recently got a chance to try one of Momofuku’s new spice blends— the tingly salt— and I’m looking forward to trying the other ones. These are right out of the Momofuku playbook— creative takes on classic Asian flavors, tons of umami, and unique ingredients.
How I Use It
These seasonings are all pretty multi-purpose. I used the tingly salt on some lamb skewers and served those with a yogurt dipping sauce. This would also be great on chicken wings, pork chops, popcorn, and a bunch of other stuff.
Night + Market Cookbook
My friend Conor got me this cookbook for my birthday, and it’s been one of my absolute favorite recent reads. I ate at Night + Market a ton when I lived in LA, and it’s exactly how I like to eat. Big, bold flavors, lots of shared plates, and a bunch of natural wine. You might not think to pair natural wine with Thai food, but Yenbamroong gives lots of recommendations for how to pull it off.
How to Use It
Plan a Thai night with some friends. Make a big batch of rice, a few vegetable dishes, and a couple of meat dishes. Don’t miss the moo sadoong (startled pork), a crowd favorite. Serve everything with a few bottles of natural wine, per the book’s guidance.
Aeropress
While I’m something of a Chemex purist, I recently ran out of filters for my Chemex and started using my Aeropress in the morning. Usually I just use the Aeropress on road trips, but I have to say— this thing makes a damn good cup of coffee. And it’s probably the easiest, quickest, and best way to make a single great cup of coffee.
How to Use It
Stumptown has a good tutorial on how to use the Aeropress. Try it with some of Masienda’s new Mexican beans, which have been my daily favorite. If you’re looking to try something super unique, check out Puff Coffee. After Stumptown founder Duane Sorenson sold the company to Peet’s, he started Puff, a tiny little company sourcing and roasting super cool small-batch coffees. I recently picked up a couple bags, and I can’t wait to give it a try.
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