Batch Processing
Batch Processing is about the food that I cook every day, my version of American food as a third culture kid.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 9 | Founded | 5 months ago | Last Issue | 5 days ago |
| Active | |||||
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Mapo Tofu
This dish resembles nothing like the real thing. That is the point.
Real mapo tofu is originally from Sichuan (random factoid: my first name 川 is the same character as the second one in Sichuan). Sichuan peppercorn, the numbing spice, is t...
Mommy chicken
My kids call it mommy chicken. They’ve eaten it since 2019 and they’ll tell you it’s their favorite chicken dish I make. What they don’t know is there’s no real recipe. The seasoning changes based on what is accessible to me. So does the pa...
The best burgers
Tempero is the secret to my best burgers. I made these with ground beef, but lamb works too. It’s fattier and more expensive, and worth it when I can get to the Lebanese butcher. Please splurge for ground beef that’s ground in the store, no...
Tempero
I probably should have started my substack with this recipe because it is the base that makes food taste like mine. In May 2002, the Washington Post wrote about Marco Pantano whose Brazilian family made this seasoning in huge batches. For s...
My Food Second Brain
The problem with building a meal planning app is that the app has to guess what you want. Even with my cookbook list and three years of whiteboard menus loaded in, Claude was working from a partial picture. It knew what I’d made. It didn’t...
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| Subscribers | Engagement | 68 | Monthly Web Visits | ||
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Authors
The writers behind this newsletter.
I'm always chasing unexpected deliciousness. I'm building a system to capture my own recipe experiments, cookbooks and meal plan history. I write about how I am building my system so you can build yours.
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