Every six months I have to have the deep fried pound cake from Crystal Beer Parlor.
Bacon Bits?! More Like Bacon Bots
I had a delicious potato salad with real bacon crumbles on top. It made me think about how awful Bacon Bits are. They do not taste as good as bacon and they are full of sodium including sodium erythorbate and sodium nitrite. If you want bacon, do real bacon.
Cherry Bombe Bound
It’s cherry blossom season and I am heading to New York for Cherry Bombe’s Jubilee. Rachael Ray will be the keynote speaker. Next week, I will recap the conference here on the newsletter.
The Neighborhood Restaurant Never Goes Out of Style
Alicia Kennedy writes about the neighborhood restaurant for Everpress.
To cultivate a neighbourhood restaurant, there has to be a specific interplay of quality food, timeless aesthetic, and ease that one doesn’t find at hyped up spots or in finer dining
Brilliance of Fresh Wasabi
I have never thought about how or where wasabi is grown until I read this article from Taste Cooking. Wasabi is a rhizome as well as ginger. A rhizome is a subterranean plant stem capable of producing the shoot and root systems of a new plant.
We Talk About Julia Child Too Much
Eater examines how much Julia Child’s legacy is documented via books, film and tv. Let’s do Edna Lewis and Vertamae Smart-Grosvenor’s stories.
Sad Papi, From Line Cook To TikTok Star
I have been watching Brandon Skier (@sad_papi) on TikTok for nearly two years and have enjoyed his cooking videos. He was a line cook in LA, and now he is doing brand partnerships. Eater interviewed him.
Have a delicious week,
Nichelle
Y’all, this newsletter is free. Please support me by hitting the heart button and sharing with other humans. Thank you so much!