This week Adam and Scott launched a podcast, Society Behind The Stat.
The premise behind the pod is simple: We’re increasingly bombarded with data. We are overloaded with it, drowning in it, and desensitized to numbers. But behind all of the numbers are people, and their stories. Each episode we feature a data point or statistic, and then speak to a relevant guest about his or her lived experience. This is what the show is all about.
For our inaugural episode we talk to the multi-talented Bryan Disanto, host of Cucina Quarantina, about cooking as coping during COVID-19.
And a friendly reminder that Taco Tuesday comes every week…
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CUCINA QUARANTINA EPI N°10: TACOS & LECHE DE TIGRE MARGS. 🌮🍼🐯 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ IT’S TACO TUESDAY BITCHACHOS!!! Is there anything better than messy tacos with frozen margs and a fatty bombatty spread of accoutrements? It’s a whole ass summer mood with infinite possibilities. It also shouldn’t be hard or fussy. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ We rocked out with a five-pack for Cinco de Mayo: the simplest carne asada and pan-seared grouper as your sassy taco foundation // a zingy chipotle-lime crema and fresh mango salsa as festive toppings // and *obviously* my world-renowned, punchy, spicy-sweet, dangerously delicious LECHE DE TIGRE frozen margs to wash it all down (a play on the peruvian “leche de tigre” fish runoff from ceviche). Hit the tacos with some avo, cotija, and shredded cabbage and oh baby, you’ve got a colorful SPREAD in under 30 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Demo up for everything in my highlights. Drop a 🌮🌮🌮 and I’ll shoot ya the recipe for any part of it. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ // MAIN INGREDS: 🐟 fish: fresh grouper or mahi, lime, oo 🥩 carne asada: flank steak, lime, adobo, cilantro, red wine vin 🍦 crema: greek yogurt, lime, (blood) orange 🥭 mango salsa: mango, cilantro, red onion, oo 🐯 LDTs: tequila, citrus, turmeric, fresh ginger, mint, jalapeño