Bimoo

Finally took the dive and wrote about something very personal. Really happy I did. The response has been quite beautiful.

https://www.cookingroux.xyz/p/a-very-personal-story-about-food

Was really cool to see the complementary themes in research from consumers and creators. I feel like such a traitor posting on substack and not paragraph 🤦🏻‍♀️ but that’s where the food world lives these today so gotta stay on that grind 🙃

https://www.cookingroux.xyz/p/imagine-a-culinary-world-where

Three of the four tvs at the bar are playing the liberty game

@alys-key’s deep dive on the state of digital food content is a must read for anyone who scrolls through recipes in their feeds.

Honored to be a part of the story and grateful for her brilliant coverage.

9am: February
3pm: June

Turned this week’s post into more of a research overview and decided to break out insights/solutions for next week. No one here will be surprised by #2 but trust me it’s almost blasphemy in the culinary world.

And here’s the link to last week’s full article: https://www.cookingroux.xyz/p/the-case-for-creators

Turning an insights doc into a newsletter is surprisingly challenging. My brain is stuck on bullet point format. Might need some extra time to get this across the finish line.

As soon as I have breakfast, I start thinking about lunch. But when I have lunch, I don’t start thinking about dinner.

Anyone else do a little dance when they remember they have leftovers from the night before for lunch?

Birds of a Feather, yum.

My personality is mandolined potatoes

Tis the season

https://www.cookingroux.xyz/p/extruder-series-2

Stop overthinking cooking.

Stir fry everything.

Put it over crispy rice.

Breakfast matches my outfit 🖤

Anyone in Williamsburg want some lavender syrup for their matcha?

The culinary grade lavender was only sold in a very large bunch so I could make at least four more of these guys if anyone is interested.

Sometimes you fry up lion’s mane mushrooms midday and make a sabich fork (yes, I snuck eggplant and tahini in there).

Also, the pita from Angel Bakeries at Whole Foods is stellar

Adulting is cooking pâtè, chili crab, yuba and pasta because it’s Sunday supper and everyone wanted something different.

Dreamy zucchini spaghettini

- first job: admin at a local law firm (I used a typewriter!)
- college degree: industrial and labor relations
- non work hobby: flamenco
- introvert or extrovert: introvert

Botan ebi (spotted shrimp) was easily my favorite piece from The Office of Mr Moto last night

Nothing more satisfying after a long day than de-seeding grapes

Ratatouille in the works

Inspo @kmacb.eth @nickysap @casslineth

BLT fork; kale sub lettuce, + dill mayo

Lunch pasta at @galazio’s recommendation

Blistered sun golds with jammy onions and garlic, a touch of cream, a kick of spice and parm, duh

Ate it too quickly while pacing my kitchen stressing about how to design a user profile that feels like a culinary passport

Which digital profile makes you feel as good as sewing patches on your jeans?

/Product

Anybody have corn ribs covered with cheese powder on their bingo card?

Highly recommend the menchi katsu at Konban too.