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@grimmtidings

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591 Followers

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Finally took the dive and wrote about something very personal. Really happy I did. The response has been quite beautiful. https://www.cookingroux.xyz/p/a-very-personal-story-about-food

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Was really cool to see the complementary themes in research from consumers and creators. I feel like such a traitor posting on substack and not paragraph 🤦🏻‍♀️ but that’s where the food world lives these today so gotta stay on that grind 🙃 https://www.cookingroux.xyz/p/imagine-a-culinary-world-where

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Ah, thank you! Just trying to move an entire industry forward, nbd.

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LOVE Persian cuisine. If you ever make it to London, Berenjak is outstanding.

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@giuseppe true or false?

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AI is going to obliterate food blog traffic.

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Say it louder for the whales in the back

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Three of the four tvs at the bar are playing the liberty game

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Any stuffing with sage in it. No sage, no stuffing.

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Teamwork makes the dream work 👩🏻‍🍳

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@alys-key’s deep dive on the state of digital food content is a must read for anyone who scrolls through recipes in their feeds. Honored to be a part of the story and grateful for her brilliant coverage.

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9am: February 3pm: June

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Yes to video content, yeeesh. But… what’s good for the algorithm or what’s a good recipe? The former never stops moving but the latter, I’d argue, is tried and tested.

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Turned this week’s post into more of a research overview and decided to break out insights/solutions for next week. No one here will be surprised by #2 but trust me it’s almost blasphemy in the culinary world. And here’s the link to last week’s full article: https://www.cookingroux.xyz/p/the-case-for-creators

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It’s been a sports week https://www.bonappetit.com/recipe/bas-best-buffalo-wings https://www.bonappetit.com/story/easy-pickle-dip

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Turning an insights doc into a newsletter is surprisingly challenging. My brain is stuck on bullet point format. Might need some extra time to get this across the finish line.

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AND you can use stale bread to make homemade breadcrumbs, freeze them, then toss them in a pan with a little evoo and garlic powder to top salads, pastas, or roasted veggies

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As soon as I have breakfast, I start thinking about lunch. But when I have lunch, I don’t start thinking about dinner.

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