Hot Stuff: Spilled Milk #94

Things you need to know about now. I believe in Hot Stuff for all.

1. I’m joining Notes.

This seems like a good time to explore other ways to connect with people. You can read Notes on the web or in the Substack app (available for iOS and Android)—just click the icon at the bottom that looks like two Post-its). 

I’ll also post more on Substack’s Chat function, which is a benefit that subscribers will see. So become one now!

Either way, I’m looking forward to hearing your thoughts, conversing with you and most of all connecting.

2. Romotow

For anyone looking to travel and eat in style, I think this is the coolest new modular home I have seen in a long time. A motor home and a wee house all in one. This is a seriously cool stuff and coming to a dealer near you soon.

3. Solato

I just tried Solato. Anyone else try it yet? Think Keurig, but for gelato, frozen yogurt, frozen coffee etc.. Start with a biodegradable cup filled with ultra premium ingredients, stored in a small fridge. Many flavors and styles available. Take out a cup, remove the lid, open the small tabletop machine and pour in the mix. In less than 60 seconds the machine pours out the most delicious frozen treat, a bit stiffer than soft-serve. The flavors and textures are insane. And 40 percent less sugar than the competition. Whats more, Solato, has ELIMINATED the worst parts of being an indiscriminate ice cream lover (me), which is the thawing/freezing that results in icy texture, ice cream that has to much air (a.k.a. over-run) in it so the density is weak. This is from an Israeli startup, and it’s brilliant. Go to their website and get one for your office or recommend one for your break room, home or wherever you gather.

4. A good yolk

Photo by Jasmin Egger on Unsplash

My newest food tip involves a soy-cured egg yolk, and as farmers markets are opening back up all over the upper half of the country, go get some good eggs, and cure them for 24 hours in enriched soy sauce. Serve them on top of rice bowls, salads, in onigiri, over hot asparagus with a lemon wedge, in ramen or udon soup bowls — there is nothing that a cured, salty, umami-laced, jammy egg yolk won’t make better.

How to make it: Place a clove of smashed garlic, a shaved shallot, a four-inch piece of kombu, a small handful of dried bonito flakes (katsuobushi), 3/4 cup of the best soy sauce you can find, 1/3 cup mirin, and about a half cup water in a container (I use a 1-quart glass Pyrex unit with a snap-on lid). Place the curing mix in the container. I like to break up the kombu. Place eight egg yolks in the container and cover with a piece of paper towel to soak up the cure and to lubricate the yolks from top down. Refrigerate for 24 hours. Use right away. You will thank me later.

5. Parallel Bars

Eclat Chocolate is now making Parallel Bars, striped chocolate, each flavored with complimentary tastes, in one bar. They are un-f*cking-believable. Get on these now. I tried the Coffee & Cardamom bar and it blew my mind. Each chocolate was delicious but together they were amazing, in the 1+1=3 vein of things. Buy them here.

6. Cutino hot sauces

Hot sauce alert. Cutino Sauce Co. is a super new brand that I think is making some special new age and classic hot sauce. Miso is loaded with umami and a delectable Japanese vibe and all the others from pepper varietals to fruit infusions are really excellent. Get them here.

7. New books

Some new books I am digging: Giulia Scarpaleggia’s “Cucina Povera” (the grape focaccia is insane) and Natasha Pickowicz’s “More Than Cake” (the olive oil cake I adore) both offer new and unique takes on so many fun dishes. I love these books.

8. My superhero

Last but not least. Leah Penniman from Soul Fire Farm is officially my ultimate superhero. Her personal story, entrepreneurial story, ability to create true prosperity for others, selflessness, communication style, smarts … I can’t say enough about this amazing human and her books “Black Earth Wisdom” and “Farming While Black.” They are must-reads for anyone. Literally anyone.  I got to hear her speak again at the S:US Summit to Serve NYC. I am on the board of directors of that nonprofit and we will have Leah’s panel on our website soon. Check it out.