Friday favorites 10/21
Pizza philosophies, another lentil soup recipe, and lots and lots of barbecue
Feliz viernes!1
I’m about halfway through my family visit, and I’ve been way busier than I anticipated. I had imagined this stay as a time to slow down, enjoy all the pumpkin- and maple-flavored goodies, and catch up on reading. I’ve definitely eaten my fair share of fall snacks, but that’s about all I’ve accomplished from my list above. In fact, I’m behind on my reading and commenting (as many of you have probably noticed). The goal is to fix that in the coming week.
I did manage to do a bit of reading, though. Below, a few of my favorites (along with the recipe for the soup pictured above):
We’ve talked paella purists and soup classification, but have you ever thought about what defines a pizza? Scott Hines delves into that very topic over at The Action Cookbook in a post from this week. Reading it made me think of how people are mortified to learn that I eat my pizza without cheese. Check out the post (including the lively comment section) below:
My love affair with soup continues, encouraged by the fact that temperatures are finally dropping. Curiously, most soups I’ve encountered on my visit have had dairy, which means I’ve had to go the homemade route. This lentil soup is one of my favorites: it’s easy to swap ingredients (I used kale instead of chard), and despite what’s written in the recipe notes, leaving off the cheese doesn’t make it any less delicious.
Moving on to another beloved food, Hannah Raskin at The Food Section has an interview with data expert Mike Kostyo, who recently conducted research on barbecue trends. If Hannah’s publishing medium were Buzzfeed instead of her impeccably-researched newsletter, her post might be titled The Regional Cuisine You Won’t Believe Has a Higher Approval Rating Than Any US President in History! In true clickbait fashion, I’m not going to give more details. You’ll have to read it for yourself:
Speaking of barbecue, I was reminded of this Washington Post article from last year about the vegan version. The write-up is actually what first alerted me to the concept of using jackfruit as a substitute for pulled pork. It’s an interesting article for carnivores and vegans alike.
Some quick parting notes:
I’ve made the executive decision to move this week’s scheduled Sunday Sobremesa to next Sunday. I’ll be traveling and away from my computer this weekend, and I want to be around to actually participate!
If you’ve emailed me and I haven’t responded, a) I’m sorry for the delay and b) I haven’t forgotten about you! As I mentioned above, the coming week should be a bit slower, so I’m looking forward to catching up with everyone.
And we’re out! Comments are open if you’re up for discussing pizza, barbecue, or anything else you’ve been loving recently.
See you next Wednesday!
Ki
Feliz viernes: Happy Friday
There can never be too much lentil soup! ✨
That soup looks delicious! And I feel you on the cheese thing, because of course I can't eat non-buffalo mozzarella on mine. They always used to double check my order with me back before they changed the recipe for Dominoes over here (probably to remove the attitudes that made it taste good!) when her ordered it as a trashy treat and I got mine with the cheese removed (now though it tastes like cardboard...)