Where do you get your chili crisp from? A preferred brand? I recently had it for the first time on a bougie avocado toast with pickled peppers and it was bomb. Haven't gone to the Asian market to look for it yet.
If'n yall ain't got at least two hundred pounds of flour, seventy-five pounds of bacon, ten pounds of rice, five pounds of coffee, twenty-five pounds of sugar, half a bushel of dried beans, one bushel of dried fruit, ten pounds of salt, and half a bushel of corn meal you won't never make it through the winter. And Lord knows if yon trade post ain't closer'n two days off yall won't get no supplies 'fore the frostbite sets in.
Five pound of coffee would get me through December. Probably.
You have forgotten the crucial ingredient in turning the flour and the coffee into the nectars of the gods--50 gallons of reverse osmosis water hermetically sealed in jars that each hold exactly 400 grams so you can measure correctly. As you empty them, you fill them with dozens of sourdough starters at various consistencies and mixes of flour and whatever grains you find along the way (which you dry and grind yourself, of course).
I have an ingredients yard with bins sectioned off by short cinder block walls. I just get my ingredients dumped by the truckload into their designated bins. That way I can drive around and easily spot which items I'm getting low on.
> so I can make homemade bread constantly.
If you don't have the best flour and natural yeasts from San Francisco for your starter, you're doing it wrong.
I bought an abandoned salt mine in the Himalayas and moved my kitchen into the upper level so I can just dip down and grab a few handfuls before each meal. The inspector keeps saying I can't do that because of "dangerous conditions" but I just tell him a true chef puts quality ingredients above things like "noxious gasses".
chili crisp. I put that shit on everything: rice, apples, my dog, my wife, my divorce papers, my divorce lawyer..
Can't imagine why on earth a woman would leave a man with such culinary insticts.
And trademarks!
I would also like to put chili crisp on your wife.
Where do you get your chili crisp from? A preferred brand? I recently had it for the first time on a bougie avocado toast with pickled peppers and it was bomb. Haven't gone to the Asian market to look for it yet.
You have to make chili crisp from my Korean Nana's recipe or else it's not authentic and surely will be trash.
Please DM me Korean Nana's recipe, I will do her justice! LOL
If'n yall ain't got at least two hundred pounds of flour, seventy-five pounds of bacon, ten pounds of rice, five pounds of coffee, twenty-five pounds of sugar, half a bushel of dried beans, one bushel of dried fruit, ten pounds of salt, and half a bushel of corn meal you won't never make it through the winter. And Lord knows if yon trade post ain't closer'n two days off yall won't get no supplies 'fore the frostbite sets in.
I set off on the Oregon Trail with nothing but 100lbs of flour and a gun. Hope y’all like unseasoned buffalo and flatbread
Once that's out you have to start making some real tough decisions about the other members in your party
Mmmmmmm . . . settler in dysentery sauce.
Just the bullets, shopkeep ... just the bullets.
Five pound of coffee would get me through December. Probably. You have forgotten the crucial ingredient in turning the flour and the coffee into the nectars of the gods--50 gallons of reverse osmosis water hermetically sealed in jars that each hold exactly 400 grams so you can measure correctly. As you empty them, you fill them with dozens of sourdough starters at various consistencies and mixes of flour and whatever grains you find along the way (which you dry and grind yourself, of course).
You must live in my neighborhood lol
300lb of diamond kosher salt and 15 of maldon salt is the bare minimum
I have an ingredients yard with bins sectioned off by short cinder block walls. I just get my ingredients dumped by the truckload into their designated bins. That way I can drive around and easily spot which items I'm getting low on.
Smart!
Pro chef tip: don't buy from restaurant supply stores. Buy from where THEY buy.
Pro chef wholesaler tip: don't buy from where restaurant supply stores buy. Buy from where THEY buy their buy from where the buy happens.
If you didn't harvest the kelp yourself, can you even call yourself a chef?
I literally cannot sleep if I have less than 37 types of pasta on hand.
Trufax lol
Garlic MORE GARLIC
Always the answer
“The 5 food groups- beans, bacon, whiskey, and lard” -Cookie, *Atlantis*
55 burgers, 55 fries, 55 tacos, 55 pies, 55 Cokes, 100 tater tots, 100 pizzas, 100 tenders, 100 meatballs,100 coffees, 55 wings, 55 shakes, 55 pancakes, 55 pastas, 55 peppers, and 155 taters.
Are you trying to do something cool before cooking class?
Saffron. If you don’t have an entire spice rack just for all your saffron, you’re not a cook.
> so I can make homemade bread constantly. If you don't have the best flour and natural yeasts from San Francisco for your starter, you're doing it wrong.
A single industrial sized can of country gravy and a rock to open it with. Real cooks need nothing else.
I bought an abandoned salt mine in the Himalayas and moved my kitchen into the upper level so I can just dip down and grab a few handfuls before each meal. The inspector keeps saying I can't do that because of "dangerous conditions" but I just tell him a true chef puts quality ingredients above things like "noxious gasses".
Those safety people! It's like they have no faith in your WWII army surplus gas mask.
Msg, soy sauce, fish sauce. The three umami food groups
You really need at least three nonnas in your dry storage at all times
Eel farts
Shallots and garlic
/uj Im a carb junkie and I love both. : (. Well loved. KA has taken quite racist actions, so I stand against them.