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MTCC May Round-Up

The May Round-Up

Myles Snider
Myles Snider
3 min read
MTCC May Round-Up

Hey, everyone!

In case you missed it, we had some great recipes and guides this month, all of which you can check out here. I'm planning out the next batch of content for the cooking club– if there's a particular dish, technique, or food you'd like to learn to make, feel free to shoot me an email and I'll do my best to incorporate it!

I'm really excited about some upcoming recipes. I've been experimenting a lot with fried chicken recently, and I'm finally at a point where I have a recipe I'm happy with. Fried chicken with hot honey and homemade buttermilk ranch, beef tongue tacos, whole-roasted Greek-style chicken, and a bunch of other great stuff is on the docket. I can't wait to share it!


Beauty in Simplicity  

I've recently listened to a few podcasts with iconic music producer Rick Rubin. His interview with Lex Fridman is great, but I especially loved the episodes of his own podcast, including this one with Flea from the Red Hot Chili Peppers.

Rick Rubin is an interesting guy– he's known within music circles for being something of a minimalist. He's far more likely to strip away components from songs than he is to add in anything. In fact, his production credit on LL Cool J's Radio album says "reduced by Rick Rubin" rather than "produced by Rick Rubin."

I find an interesting parallel (as I often do) between music and food here. A common theme I hear from great chefs is that they take a more minimalist approach as they grow in their craft. Sean Brock recently put up an Instagram post where he gave advice to young chefs. One of his recommendations– "When you think you are done creating a dish, ask someone else that isn't attached to it to remove one component."

I've definitely noticed this myself. I used to layer flavor after flavor onto dishes, but now I'm more likely to focus on primary ingredients and find value in simplicity. I'll be taking advice from Brock and trying out his approach going forward.

Lindera Farms

I recently purchased a few vinegars, hot sauces, and a bottle of tamari from Lindera Farms. I first heard about them when Sean Brock said they made the best vinegar he had tasted, and they did not disappoint.

Lindera is a super small operation out of Virginia, and all of their products are made in small batches using local ingredients and traditional techniques. Their hot sauces are my favorite I've tried recently, and their vinegars are really fantastic.

I've been making a simple yogurt sauce with Greek yogurt, a few tablespoons of their ramp vinegar, a bunch of chopped herbs, and a pinch of salt. It's amazing. I can't recommend their products enough!

Your New Favorite Playlist

Whether you're throwing a dinner party or having a solo night in to cook, a great playlist is of utmost importance.

My buddy Canyon has some of the best and most eclectic music taste of anyone I know, so I asked him to put together a MTCC playlist. He delivered with 3+ hours of pure sonic bliss. Perfect for everything from a backyard BBQ to a weekend brunch. Check it out below or get the link here.


I recently got the chance to catch up with Jorge Gaviria, the founder of Masienda (where I used to work).

Masienda imports heirloom food products from Mexico, and their stuff is just incredible. Their beans, corn, chiles, spices, and even cookware are all staples in my kitchen. I always keep bags of their masa harina on deck for making tortillas– it's the best product on the market, by far.

If you've never made your own corn tortillas, I highly recommend doing so. They're easy to make and blow store-bought tortillas out of the water. I put together a little tweet thread showing you how to do it– check that out below.

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