Sicc Palette

Subscriptions that are gift ready:

https://www.patreon.com/chelseadevantez?utm_campaign=creatorshare_fan

Shameless Plug/Genuinely Good Gift:

https://thali-omakase.square.site/

List of Pods to listen to:

Coconut flakes are meant for so much more:

References:

https://www.eatvow.com/

New dates for Thali Omakase in 2025:

Promo Code: THALICLAUS25

https://thali-omakase.square.site/

Sicc Palette is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Reference articles:

https://www.nytimes.com/2020/11/09/dining/buttermilk-brined-turkey-recipe-samin-nosrat.html?smid=nytcore-ios-share&referringSource=q

Honey Tamarind Brine:

3-5 lb Bird

1/2 cup honey

1/4 + 2 T salt

1/4 cup of tamarind paste

1/2 cup of lemon juice

Dissolve in 1 pint of boiling water. Add to 5 cups of cold water, and submerge your bird in the solution for 16 hours. Pat dry, and place on a baking sheet and air dry in the fridge for at least an hour. Add marinade/butter/dressing and let the bird continue to marinate for another hour.

Double this recipe for 10+ pound birds, and a batch and a half for 20+ pound birds.

Y’all make beautifully brined, delicious food this week, we’ll talk soon!

Sicc Palette is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Full Texas Michelin list is here.

You can look but a follow is sacrilege and a win for the robots.

The aforementioned Grub Street article.

Evil MoPac got me to repost this which confused/delighted/angered? a lot of y’all.

Sicc Palette is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Thali Omakase: 

One ticket left for December Thali Omakase, for 12/14, which will be the last Thali Omakase for 2024!

https://thali-omakase.square.site/

Sicc Palette is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

Thali Omakase: 

One ticket left for December Thali Omakase, for 12/14, which will be the last Thali Omakase for 2024!

https://thali-omakase.square.site/

Reference articles:

https://themanitoban.com/2024/09/gen-zs-new-nightlife-staying-in-is-the-new-going-out/47708/

https://www.bonappetit.com/story/how-bars-are-adapting-to-gen-z-the-homebody-generation

https://www.netflix.com/title/80165019

-Speaking of one of a kind experiences, Thali Omakase was featured in The New York Times along with some great South Asian businesses:

https://www.nytimes.com/2024/10/25/dining/diwali-sweets-mithai.html?smid=nytcore-ios-share&referringSource=articleShare

-Thali Omakase is halfway sold out for December, which means only one night is available on 12/14/24. Reserve now and use the promo code HOLIDAYTHALI for a discount at checkout:

https://thali-omakase.square.site/

Sicc Palette is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.

References:

https://www.the-independent.com/tech/robot-mushroom-biohybrid-robotics-cornell-b2606970.htmls

https://www.tacobell.com/tbx

Coming up:

* A red sauce enhancer, your winter soup/sauce secret weapon, honed and perfected for Thali Omakase, recipe and newsletter up soon : Pondicherry Bouillabaisse

* The first video podcast bringing back the wine review vibes mixed with my other passion that goes hand in hand with menu creation: playlists

Thali Omakase:

* Currently sold out through November, but December reservations will be open soon, sign up to be on the supper club mailing list:

https://thali-omakase.square.site/

(Photo taken by Nitya Jain)

We are halfway sold out for September dates!

Use code for a very good discount:

BANANALEAF

Buy tickets here:

https://thali-omakase.square.site/

References:

* https://www.nytimes.com/2024/08/20/dining/costco.html?smid=nytcore-ios-share&referringSource=articleShare

*

A collection of how many times I’ve mentioned Magnus ,(and my grandmother), in the press, plus an excerpt of newsletter I wrote pre-substack days:

Reference article:

https://www.nytimes.com/2024/08/06/dining/pete-wells-how-restaurants-have-changed.html?unlocked_article_code=1.BU4.tM7i.ouz-PI1m6k-l&smid=url-share

Coconut Gremolata:

Recipe:

Reference articles:

Olympics

Fine dining to fast casual

Curated bar experiences