Sicc Palette

Menu breakdown for Rasam & Cheese: Vol 1:

* Rasam Focaccia Dotted with Fermented Tomato, Tamarind Syrup + Baked with Lamb Chopper, Cilantro & Cheese Crumbles, Dunked in Rasam Tamarind Broth

* Crispy Coconut Rice + Humboldt Fog Whipped Yogurt + Fermented Tomato Thakku + Rasam Podi + Mustard Seed & Cilantro Gremolata

* Fried Potato Chip Chicken Drumstick + Rasam Chili Honey + Brûléed Humboldt Fog + Seasonal Vegetable Mash (vegetarian option: Fried Potato Chip Buttermilk Confit Cauliflower)

* Grilled Half Local Peach + Cucumber Granita + Fermented Tomato Rasam Vinaigrette + Shaved Midnight Moon

* Pineapple Tamarind Jam Brownie + Cypress Grove Meyer Lemon and Honey Chevre + Pine Nuts Grilled in Rasam Podi and Lemon

Buy tickets here, reserve at a discount

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Reference articles:

https://www.fastcompany.com/91057001/impossibles-massive-meatier-new-brand-promises-that-plants-can-bleed-red?utm_campaign=later-linkinbio-fastcompany&utm_content=later-41699855&utm_medium=social&utm_source=linkin.bio

https://www.foodandwine.com/florida-lab-grown-meat-ban-legislation-8609560

Coming up:

* Newsletter this week on the evolution of Healthy and the revolution and necessity for Third Culture cuisines

* A link, a menu, and more to reserve your May 18th tickets for the very first Rasam & Cheese

And of course:

In order to continue to bring one of a kind recipes, long form essays, video, podcasts and more, this Substack subsists on all of your amazing support. If you can, if you want to help support the enormous effort please consider subscribing:

(My own personal take on the Crunchwrap in 2020: Roti dough, tamarind pimento, South Indian Boudin, and tons of local greens were involved)

Reference:

https://www.expressnews.com/food/restaurants/article/san-antonio-chef-taco-bell-18667940.php

In order to continue to bring one of a kind recipes, long form essays, video, podcasts and more, this Substack subsists on all of your amazing support. If you can, if you want to help support the enormous effort please consider subscribing:

A whole lot of new content is heading towards the Substack; it will be a very ambitious year. In order to continue to bring one of a kind recipes, long form essays, video, podcasts and more, this Substack subsists on all of your amazing support. If you can, if you want to help support the enormous effort please consider subscribing:

(Photo Credit: Mackenzie Smith Kelley)

Follow Jules Stoddart on Instagram: hardwarepastries

Visit & order from:

https://www.littleolasbiscuits.com/

A whole lot of new content is heading towards the Substack; it will be a very ambitious year. In order to continue to bring one of a kind recipes, long form essays, video, podcasts and more, this Substack subsists on all of your amazing support. If you can, if you want to help support the enormous effort please consider subscribing:

A whole lot of new content is heading towards the Substack; it will be a very ambitious year. In order to continue to bring one of a kind recipes, long form essays, video, podcasts and more, this Substack subsists on all of your amazing support. If you can, if you want to help support the enormous effort please consider subscribing:

Reference articles:

https://www.nytimes.com/interactive/2024/02/07/dining/super-bowl-food.html?smid=nytcore-ios-share&referringSource=articleShare

https://www.foodandwine.com/news/mashed-potatoes-monet-tomato-soup-van-gogh-cake-mona-lisa-climate-activists-food-art-protests

Check out the latest Sipp Palette:

Coming up on the substack:

* A wine/beverage review subsection that is part notes part video coming ever so soon

* All things board based subsection making its debut on SP mid February

* A much awaited chef interview for the podcast

* Next newsletter focuses on the term “Healthy” culturally and slightly scientifically, with recipes of course

If you are interested in all access to future content, extended sub channels, past content and recipe archives, please consider a subscription that helps this strange, small, oddly specific and oddly varied, mostly South Indian Texan platform continue to thrive. Your contribution helps with all the recipe development, and content costs it takes to run and expand this Substack, (exciting things in the works!). I’m so grateful for all the support and if you can I’d love if you can:

As we talk Rasam Origins this week, listen to my mother’s very own Rasam Origin Story on last week’s podcast:

Seen above: My mother standing with a group of Rasam connoisseurs, starting from the left: her aunt, herself, my father (avid Rasam enthusiast), her mother on the far right.

To get her recipe of Rasam Podi and an intro on all things Rasam:

Coming up on the substack:

* An oral history of Rasam hits the podcast

* Recipes on recipes on recipes

* A new Board-enthusiastic subsection : with a Rasam Fondue inaugural post

* Wine Review subsection reveal!

Thank you for all of your support, 2024 is going to be a busy year for this Substack. If you are interested in all access to future content, extended sub channels, and recipe archives, please consider a subscription that helps this strange, small, oddly specific and oddly varied, mostly South Indian Texan platform continue to thrive.

Reference articles:

https://www.foodandwine.com/recipes/dirty-pasta-water-martini

https://chicagoreader.com/food-drink/cocktail-challenge-goat-cheese/

https://www.eater.com/dinner-party-ideas/24033621/eater-at-home-dinner-party-intro

Stay tuned y’all, 2024 is about to get wild.

* Coming up on this substack:

* A new subsection, with a special announcement!

* The first video wine review

Thank you for all of your support, 2024 is going to be a busy year for this Substack. If you are interested in all access to future content, extended sub channels, and recipe archives, please consider a subscription that helps this strange, small, oddly specific and oddly varied, mostly South Indian Texan platform continue to thrive.

Show notes:

The newsletter about the wealthy’s tastes:

Read Bon Appetit article here

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