8 Comments
Dec 5, 2021Liked by Mia Billetdeaux

I actually listened to oz on vinyl. But then my needle broke.

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First looks of your food blog: It Looks Delicious!!!

Mine is occasionally about food and its derivatives...

see https://laurentflutes.substack.com/p/acres-of-cures

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I did a weirdo Thanksgiving with a spatchcocked turkey prepared on a grill. It was amazing. I look forward to reading your newsletter! I recently got the Cook's Illustrated book The Science of Good Cooking, so I'm prepared for some good discussion!

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Oh nice! I'm curious how long it took to grill spatchcocked and whether you went high or low temp. Cook's Illustrated and ATK are some of my favorite resources, so I'll need to check that out.

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Took about 90 minutes. I dry-brined it for a day or so beforehand and cooked it on medium indirect heat. It was perfect.

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Oh wow, that's fast! We've done high temp in the oven before which is also a winner and absolutely always brine.

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Nov 24, 2021Liked by Mia Billetdeaux

that Lauren Collins article like most things by her was fascinating, and I think about french tacos like once a week

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The part where someone threw out a regular taco was my favorite. I noticed a french taco place connected to a gas station near me in Baltimore about a year ago and I'm always tempted, but have never pulled the trigger. However, there is a 100% chance I'll be watching that Taco Origins documentary.

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