No doubt many of you are already familiar with Milo. Basically it’s a chocolatey, malty brown powder that you mix with milk or water to make a chocolate milk-type drink. The closest things commonly found in the U.S.A. would be Nesquik or Ovaltine. To me, though, Milo is far more delicious than either of those — possibly because of the malt which gives it a lusciousness that lights up my tastebuds.

Milo was invented in Australia in the 1930’s and is quite popular in Australia, Asia, and Africa but not nearly as widespread in America. I had never tried it until about four years ago when a food-writer friend brought me these from Malaysia: Milo NUGGETS!

I instantly fell in love with these, and this flavor. It turns out Milo comes in many forms (most of which are hard, if not impossible, to find in the U.S.) such as Breakfast Cereal and Ice Cream. However, a couple of weeks ago, while making one of my regular shopping trips to World Market (which has REALLY upped their international snack offerings), I happened upon this miracle…

The flavor of Milo and the texture of KitKat are a match made in confectionary heaven. It was extremely hard not to eat this whole (large) candy bar at once. I kept having one “finger” (that’s what they call KitKat sections, seriously) and putting it away and coming back twenty minutes later and having another until the whole thing was gone. Writing this newsletter in the ABSENCE of the Milo KitKat is making me kinda crazy, honestly. Get yours from World Market or order online before they disappear!

The FALL CURIOSITY DINNERS are happening!

As I write this newsletter, I am on the plane home from last night’s immensely successful event held in Carolina Beach, NC. The menu included such culinary curiosities as Rhode Island Clam Chowder, Louisiana Mayhaw Jelly with Buttermilk Biscuits, Watergate Salad, and the granddaddy of American pizza weirdness…

My next event is in Milwaukee on November 11th and I’m proud to say it is probably my most prestigious (culinarily) yet. I’m collaborating with Chef Dan Jacobs, runner-up from Top Chef Season 21 and SIX-TIME James Beard Semi-Finalist. The event will be at his restaurant, EsterEv, and tickets are on sale now! I just saw the secret menu and it is going to be DYNAMITE!

This Week’s All-Timer

This is a recurring feature of this newsletter in which I highlight one of my all-time favorite foods or food products which I haven’t talked or posted about in a while.

This week it’s English Muffin Pizzas. The two times a year I buy Thomas’s English Muffins, 3/4 of the muffins go to make these. Toast the halves, top with whatever spaghetti sauce you already have opened in the fridge, whatever cheese you have handy, and anything else. (I always put on pickled jalapeños). Bake at 375 for 10-12 minutes.

I predict at least 10% of the readership of this newsletter is gonna be tempted to make some right now.

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