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MTCC July Round-Up

The July Round-Up.

Myles Snider
Myles Snider
5 min read
MTCC July Round-Up

Hey, everyone!

I recently posted an idea on Twitter that generated a ton of interest.

I was on a long road trip, and I was lamenting the lack of healthy options along the way. Fast food restaurants were plentiful, but quality, fresh options were nearly impossible to find. I found myself imagining what a McDonalds would look like if I could design it from scratch.

I ended up getting a ton of feedback from this tweet. The overwhelming response was– "I want that to exist," followed closely by– "I don't want to pay $35 for a burger."

I'm not sure if this is financially possible, especially at scale, but it's something I really love to see. If you have ideas about this or want to discuss, feel free to reach out!

Myles

A New Cooking Playlist

Back by popular demand, my friend Canyon has put together another Mother Tongue Cooking Club playlist. We got a ton of great feedback on the first playlist he created, so we decided to run it back again with something a little different.

This new playlist leans into the funky, soulful vibes. It hits from start to finish, and it's perfect for your next dinner party, backyard BBQ, or solo cooking session.

What I'm Eating

When I was out in Durango, Colorado recently, I came across a food truck called Rang Tang Barbecue that advertised BBQ made with regenerative meats, local vegetables, and zero seed oils. I was intrigued, to say the least.

At the risk of alienating my Texas audience, I will say that I'm not much of a barbecue fanatic. I like it, but it's not something I eat super often. Part of the reason is that I usually feel like I need a nap afterwards. What struck me the most about eating at Rang Tang, however, was how light and energized I felt after eating it.

It served as a good reminder that food quality matters. Not just in terms of flavor (the entire meal was delicious), but also in terms of digestion, health, and energy. If you go out to Durango, I highly recommend giving Rang Tang a visit.

What I'm Reading

I recently got the chance to sit down and read David Sterling's Mercados.

David Sterling, who sadly passed away in 2016, was a well-known figure in the Yucatán (where I cooked and lived). He owned a cooking school in Mérida, and his book Yucatán is one of the best books ever published about the region's cuisine.

David's books are far more than just cookbooks— they're incredible works of food anthropology. Sterling is simultaneously a historian, academic, and chef. Both books are sprawling tomes that will take you on a journey through the food and culinary culture of Mexico. Check them out yourself or buy a copy for a food nerd in your life.

Noma Garum

Noma is one of the world's best restaurants and one that became well-known for pushing the boundaries of modern fermentation. One of their most famous moves was reviving the idea of garum– a centuries-old fermented sauce that was the condiment of choice in the Roman Empire.

While the Noma chefs have used everything from chicken wing garum to squirrel garum in their own restaurant, they also announced a line of garums targeted at home cooks. They released the product earlier this year, but I've always been too late to purchase a bottle before the batch sells out.

On July 17th, the latest batch of their smoked mushroom garum will be released (sign up for their newsletter to get early access). I will definitely be setting an alarm and finally buying a bottle this time.

Cast Iron Pans

I've talked at length about my love for carbon steel pans, but cast iron is the OG workhorse of the kitchen. I believe that everyone should have a good cast iron pan in their repertoire.

What I love most about cast iron is its durability and improvement with time. You can buy a Lodge cast iron pan for $30 on Amazon, and that's a great place to start. But if you're planning to take good care of your pan, I believe it's worth spending the money to buy an heirloom-quality piece that you can pass along to your children and grandchildren. So here are a few recommendations.

The best cast iron I've ever seen is American-made vintage cast iron (pre-1950s). They simply don't make it like they used to, so it's worth tracking down a great vintage piece on Etsy or at a local flea market.

That said, there are a few brands making modern cast iron that are super impressive both in terms of performance and looks. My favorites are Smithey Ironware, Butter Pat Industries, Field Company, Fredericksburg Cast Iron, and Stargazer. I've been hands-on with several of these. Smithey are highly durable and the most beautiful, Field are the lightest, and Butter Pat has come most recommended by fellow chefs.

I really believe that it's worth investing in a high-quality cast iron pan to pass along as a family heirloom. Check these brands out if you're in the market!


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