Issue 4 - Grocery Store Marketing and Eating Over the Sink
This is the 4th issue of my weekly newsletter - a mark I didn’t know if I’d reach.
It’s officially been 1 month since I started publishing Not Enough Cooks in the Kitchen and I’m looking forward continue expanding what I write
As with all my newsletters I’ll be sharing
1 Food related topic I have to share
2 Recipes you need to try
3 Interesting pieces about food that caught my eye this week
If you haven’t already, subscribe to my newsletter and give it a share on Twitter
AND OFF WE GO
1 Deep Dive
Tamar Haspel’s take on everyday products at the supermarket is an eye opener to the extremely fine line -so fine it’s almost invisible- marketing toes
Her cynical and candid translation highlights the stark differences between the colorful, and marketable front of food products, with the hard hitting truths of their nutrition labels
Nobody has time to examine every claim food products advertise at the supermarket - but at least take 5 minutes to read through Haspel’s take on the most egregious culprits of false advertisement
The next time you’re at the supermarket I promise you’ll be hyper aware of all the marketing forces at work. It’s become a normal part of our life as consumers, but that doesn’t mean we shouldn’t be educated on what we’re actually putting into our bodies
2 Recipes
This Low-effort Slowcooker Pulled Pork
Allrecipes’s recipes are usually hit or miss, but this pulled pork recipe has been a staple in my kitchen ever since I found it
The most labor intensive portion of purchasing pork shoulder is breaking it down so it fits in your slow cooker. However, after 20-30 mins of breaking down your pork shoulder, 90% of the work is done.
A 6-8lb pork shoulder is enough for 2 full crockpots of pulled pork
When making the recipe, it’s important to pay attention to the kind of barbecue sauce you use. I highly recommend using Sweet Baby Rays for the recipe, but if you do don’t add any more sugar to it.
Alot of off the shelf bbq sauces are full of sugar and by sticking to the recipe (with additional brown sugar) you’ll end up with a super sweet batch of pulled pork. I’m all for some sweetness in my pulled pork, but even I have my limits.
A Tres Leches French Toast by Justin Chapple
The best French toast I’ve ever had was corn flake crusted with a Tres Leches French toast.
While this recipe doesn’t have the corn flakes, I will have to give Justin’s recipe a try the next time I’m craving a sweet breakfast
3 Fascinating Food Pieces
One of my favorite Food podcasts - A Hot Dog is a Sandwich recently hosted Youtube star and professional chef Matty Matheson.
In the day and age of social media and YouTube, Matty talks about his desire to live on a farm and completely detach from his fame. While he still is active on his YouTube channel, he admits to not editing, or even watching his videos after they’re posted
The best part of the episode is when Josh and Matty go back and forth discussing the simple meals they like to eat over the sink - the mark of a true chef and food lover
5 Ways to Wrap Wontons
Folding wontons has always been a relaxing pass time of mine. When you first start it’s often way more frustrating than any video makes it seem, but it won’t be long before you’re a wonton folding machine
This quick video from Hot Thai Kitchen walks you through the basic wonton folds
Why do you usually eat the same thing for breakfast? by
A really interesting piece by Mindy Weinberger finally giving me an explanation why I don’t mind eating the same breakfast everyday, but get sick of the same lunch or dinner
Mindy explains that utilitarian pursuits when we first wake up are part of the reason we are drawn to high energy, quickly prepared meals. Due to our circadian rhythms, in the morning, we favor utility over pleasure
As the day progresses, and we get more and more tired, pleasure takes over as our primary concern. That’s when a variety of options for lunch and dinner will satisfy us the most
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