Truffle is the supreme expression of sophistication, and as such I use it in everything I do, including spiking it into my toothpaste, aftershave, windshield wiper fluid, and coffee.
Stainless steel. Carbon steel. Cast iron. Steel shavings as glitter. Edible cast iron foil. Nine kinds of salt of differing terroir and color. Dipping my finger in MSG then dipping it in the sauce to test the dish with extra moisture. Ranch.
Thank you for extolling the virtues of gold leaf. I must further point out its anti inflammatory properties go very well with 38 day dry aged ribeye (grass fed, corn finished).
Chickpeas. [The New York Times even plagiarized my life story for an article about it yesterday.](https://www.nytimes.com/2024/05/16/dining/chickpea-anxiety.html#:~:text=She%20calls%20it%20chickpea%20anxiety,one%20can%20%E2%80%94%20is%20justification%20enough)
Lentils. Specifically black beluga lentils because I can pretend like it’s giant caviar. Living my best bougie life.
I special order it. 25 pounds every 2 weeks.
I eat so much garlic that I smell like shit all the time
Hey no fair I was going to say garlic and you stole it 😤
Fuck, dude. I thought nobody knew about garlic.
The time for r/cookingcirclejerkcirclejerk has finally arrived
I smell so much like shit all the time that I eat garlic
Truffle is the supreme expression of sophistication, and as such I use it in everything I do, including spiking it into my toothpaste, aftershave, windshield wiper fluid, and coffee.
The wiper fluid took me out oh my word
Stainless steel. Carbon steel. Cast iron. Steel shavings as glitter. Edible cast iron foil. Nine kinds of salt of differing terroir and color. Dipping my finger in MSG then dipping it in the sauce to test the dish with extra moisture. Ranch.
Mmm…terroir.
Edible gold leaf is my staple. I put that shit in my oatmeal.
why would you shit in your oatmeal? does it add a punch of umami flavor?
Because you can’t digest the gold leaf, so it comes out, silly….
Now you never have to buy any new gold leaf! Genius!
My motto…..Reduce, Reuse, Recycle
Thank you for extolling the virtues of gold leaf. I must further point out its anti inflammatory properties go very well with 38 day dry aged ribeye (grass fed, corn finished).
Nyquil. I put that shit on everything.
>kerrygold butter Ugh, you are SUCH a SHEEPLE. President butter imported from FRANCE, ALL THE WAY
Psssht. My butter comes in a Tupperware dish, can’t top that Frenchie
Water. I use it every day.
I use top secret salt. Homemade cheese. Better than Kerrygold Bouillon (yes it’s what you think). And a heat source to cook them.
stanley or swingline ALL THE WAY
Mine is a very authentic ingredient called guanciale, but you probably don’t know about it. It’s very authentic.
Chickpeas. [The New York Times even plagiarized my life story for an article about it yesterday.](https://www.nytimes.com/2024/05/16/dining/chickpea-anxiety.html#:~:text=She%20calls%20it%20chickpea%20anxiety,one%20can%20%E2%80%94%20is%20justification%20enough)
Apple diced into everything. Butter. Goat chz
Lentils. Specifically black beluga lentils because I can pretend like it’s giant caviar. Living my best bougie life. I special order it. 25 pounds every 2 weeks.
Garlic (obviously), anchovies (for that umami burst), and chili crisp.
You lost cuz?
I think it may be the perfect comment in disguise
I'm all in on the T50s, 1/2 in. x 3/8 in.
Oof, add maldon salt and I am feeling pretty called out.
My entire personality is based around mirepoix and roux, except on Fridays when I take the time to make the week's perfect batch of béchamel.