Hello, friends. Welcome to the October newsletter.

I am very excited because today is the launch day of my new podcast, "EAT MY GLOBE: Things You Didn't Know You Didn't Know About Food." Please read on below about why I am so excited to share it with you. 

Also, please check out the rest of this newsletter, and I look forward to speaking to you again in November.

As always, if you do try any of my recipes on my website or on Pureflix.com, or the Bistecca alla Fiorentina recipe below, please let me know on Twitter, Instagram or Facebook.

Have a great October and I shall speak to you soon. 

Cheers,

Simon

EAT MY GLOBE:

Things You Didn't Know You Didn't Know About Food

The Podcast

A little less than a year ago, while I was writing one of the food history feature for this newsletter, I began to think that the subjects I was writing about might just be the perfect topics for a podcast. If I had know then what I know now about just how much hard work it was going to be (for everyone involved, not just me), I might have had second thoughts. However, now that we are about to launch, I am so thrilled that we persisted.

Future episodes will cover subjects like Gin, Sushi, the Sandwich, Tea, SPAM® and Dining on the Titanic. I am already researching ideas for Season #2.

Before I go any further, I would really like to thank a few people. My producer, April Simpson from Producer Girl Productions; the UCLA History Department; Karen Wilson PhD, Director of the Public History Initiative at UCLA; and of course, my lovely wife, Sybil, who has worked so hard on fact checking my sources and preparing the transcripts.

The podcast is now available from your favorite podcast providers such as:

iTunes

Spotify

Google Play

For Other Podcast Providers, please copy this link: https://eatmyglobe.libsyn.com/rss

Please do subscribe so you don't miss an episode, and if you like them, please give us a favorable rating on your podcast provider. 

You can also find out more about these and future episodes on the following online accounts:

Website: EatMyGlobe.com 

Twitter: @EatMyGlobePCast

Instagram: @EatMyGlobe

Facebook: @EatMyGlobeOfficial

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Bistecca alla Fiorentina

This classic dish from Florence is basically an Italian take on a porterhouse steak. Traditionally, it is made with one of the oldest breeds of cattle in the world, the Chianina cow, but it works well with a great US Angus steak too. Just make sure to get it cut at least 2 inches thick. The Italians like to eat their steaks "al sangue" or rare. But, if that is not to your liking, medium rare will work too.

Bistecca alla Fiorentina Recipe (Serves 4)

​

Ingredients

• 1 Porterhouse Steak (2-3lbs)
• 1 Sprig of rosemary
• 2 Cloves Garlic (peeled and crushed with a knife)
• 1 Tsp Sea Salt
• 1 Tsp Crushed Black Pepper Corns
• 1/8 Cup Extra Virgin Olive Oil
• 1/8 Stick Butter
• ½ Lemon

Instructions​

1. This is best prepared using a screamingly hot cast iron skillet.
2. Dry the steak well with paper towel.
3. Drizzle the steak with olive oil on each side, and rub with salt and pepper.
4. Heat the skillet until it is smoking.
5. Lay the steak down in the pan and cook for 3 minutes a side (or more according to your preference), turning once.
6. Once you turn the steak over, add the rosemary, butter and garlic.
7. Baste the steak in the pan and then transfer to a plate. Cover loosely with foil and allow to rest for 5 minutes.
8. Cut into slices across the grain.
9. Sprinkle with lemon juice and more sea salt.
10. Serve with a Kale and Brussels Sprout Salad or a side dish of Green Beans, Lemon & Capers.

And, Last But Not Least... Please Check Out: