in good taste, vol. 75: take a break

substack writing, beef & cheese 2022, and secret ingredients

A lot of folks who have taken an International Relations course in college, who have Instagram or Twitter accounts, really feel they have something to add to the discourse this week! I, a French major, do not. At least not in a way that provides value versus contributes to the noise. I’m OK with that.

But like all y’all, I am tired, and would like a little break. That’s really why I write this newsletter: as a little break. A lunch break for the mind that races, some comfort and sustenance. 

I’m glad you’re here. I’m glad for a lot of things, including the 4-week Substack writing workshop I just wrapped up. In my smaller working group, I’ve met a few folks who write wonderfully, and make a big, bleak world seem more intimate and beautiful:

• Margaret at Book Chat, whose clear, elegant writing about books and recipes has the effect of a deep, restorative breath; 

• Hoang at Nourish Me, whose reflections on family and memoir will stick with you long after you’ve read them;

• Ruth at Ruth Talks Food, whose food writing recalls your favorite newspaper’s food column: dash of recollection, dash of new information, dash of familiarity; 

• Sinù at Dash of Prosecco, whose piece about radicchio and Venetian saor will not leave my mind!!!

• Deepa at Sicc Palette, a professional chef in Austin who writes about food and cooking like you’re talking to her from the kitchen;

• Eugene at Atlanta Coffee Shops, who provides a great resource for local folks looking for coffee around the city;

• Tom at Fermentation, who examines the wine industry in a way that’s intellectually interesting.

Jen Chung, Gothamist

WHAT’S MY LIMIT ON LINKS BEFORE GOOGLE FLAGS THIS AS SPAM?

“This Party Sucks: Why Haven’t We Left?” sums up a lot of the feelings I have about still having an account on the hellscape that is Facebook

Roadway cafes: the future of outdoor dining?

Beef & cheese behavior

The thing you need to know about this (it’s in French, I’m sorry, whatever) is that the outside stuff of a lemon is called “zest,” yes, but the French call the inner white membrane of a citrus fruit “ZIST,” which is the actual best thing I learned this week, zest and zist

Your food could be better if you salted it at the right time, says science

HOT TIP: “SECRET” INGREDIENTS

I’ve always liked the notion that a seemingly random ingredient can be an incredible catalyst to flavor. A super-highway to Flavortown! A few of my favorites:

• For salad dressings, a dash of light agave syrup can create balance in brighter flavors, especially with high-acid vinaigrettes

• For a heavier red pasta sauce, a teaspoon of fish sauce builds depth, and it won’t make the sauce taste fishy!

• For anything with a creamy base, like alfredo sauce or a béchamel, a light pinch of nutmeg adds warmth without veering into holiday spice territory

• For a poached or scrambled egg, big-flaked Maldon sea salt is almost good enough to eat on its own (this is less secret ingredient than personal obsession)

Would love to know if you have any ‘secret’ ingredients in your repertoire. Click through and let me know in the comments!

That’s it. Stay rested and hydrated, open a window or two.