How about “savory custard”?

Now you have me thinking about what band might have had the highest employee number.

Like a less liquid-intensive stew.

Crab cakes have been big in our house, but often it’s Chinese food with E’s parents.

Nineteen salts.

Okay, those are amazing.

I’ve successfully fed in that range via deep frying, too. Safety is key, but it’s not that hard, and it frees up the oven.

We bought a smoked turkey from a local barbecue place a couple of years ago, and both it and the resulting stock and gumbo were fantastic.

Jerry, yum.

“Possible”.

“Injecting weed is for dummies” makes my heart soar.

I subbed in some old dried chipotle peppers because I didn't have easy access to Kashmiri, but that was the only change. Tons of prep, but pretty easy.

Thinking on it, I also fried a good chunk of shallot slices in peanut oil for a chili crisp. Again, not sure if it's really the same thing, and not sure if it's helpful.

FWIW, though, this recipe slaps. E suggested we never need to buy it again: www.seriouseats.com/homemade-spi...

It's not exactly the same, but I was tasked with finding crispy fried shallots this summer, and ended up getting pointed to a Korean grocery store.

Glad to see we're reapplying the Friedman unit to macroeconomics.

You made me look and holy shit.