Podcasts about chili crisp

Today, Josh & Nicole debate whether chili crisp is a must-have or just another overhyped trend. To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Episode 148  September 12, 2024 On the Needles 1:50 ALL KNITTING LINKS GO TO RAVELRY UNLESS OTHERWISE NOTED.  Please visit our Instagram page @craftcookreadrepeat for non-Rav photos and info     Weather or Knot Scarf by Scott Rohr, HolstGarn Coast in Butterfly, Black, Charcoal, Silver Grey, Wisteria, Freesia, Passion Flower   Mystery of Grimblewood KAL by Sarah Schira, Walk Collection Tough Sock in Powder plus Secret, Envy and Nightshade– DONE!! Spill the Tea by Marie Greene, Malabrigo Arroyo in cereza, Sugar Plum Circus merino sport in charcoal and merlin's beard– this was all stash yarn   OMG Heel Socks by Megan Williams, Destination Yarn Postcard in Yosemite   Someone to Write Gnome About by Sarah Schira, Must Stash Yarn in komorebi, oakmoss and natural  On the Easel 12:41 Tattoo season! Handmades label   Pretend Field Guides series On the Table 20:21 Grilled Zucchini with Miso Butter Glaze and Chili Crisp by Susan Spungen magic apple plum cobbler – smitten kitchen   Jenny Rosenstrach book signing! At Omnivore books   Languishing peaches Banana Coffee Cake (don't overbake) Apple Fritter Bread Spicy Lentil Curry with ground turkey & feta (searching for recipe…) Souper Cubes that I need in my kitchen On the Nightstand 35:36 We are now a Bookshop.org affiliate!  You can visit our shop to find books we've talked about or click on the links below.  The books are supplied by local independent bookstores and a percentage goes to us at no cost to you! Let the Games Begin by Rufaro Faith Mazarura  The Brides of High Hill by Nigh Vo Girlfriend on Mars by Deborah Willis  Translation State by Ann Leckie  Murder Your Employer: The McMasters Guide to Homicide by Rupert Holmes (audio) The Unwedding by Allie Condy  Death at the Sign of the Rook by Kate Atkinson    The God of the Woods by Liz Moore All the Colors of the Dark by Chris Whitaker Bingo 56:25 All done!  Go check out Winner Pam's video!

This week, host Teffer Adjemian (@tefferbear) and special guest Lee Kim (@hunny_dill_) talk about the great Sriracha Shortage and the drama between Huy Fong creator David Tran and supplier Underwood Ranches, then dig into celebrity chef David Chang's controversial Chili Crisp escapades. Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

I'm so excited to share with you this week's conversation with Crystal of Bowlcut. She is taking a refreshed look at beloved Asian sauces to ride the wave of the need for lower sodium, plant-based options. We discuss the importance of community and how she's seen the benefits while growing up in her parent's restaurant to now while starting Bowlcut. I learned so much from this conversation and it served as a great reminder to trust my gut. Founded in 2021, Bowlcut is the first and only Asian American sauce brand that is focused on reducing sodium and sugar. Today, the brand's portfolio includes Chili Crisp, Char Siu BBQ, & more! IG getbowlcut | thebowlcut.com Find Me: IG + TikTok citrusdiaries.studio citrusdiaries.com | hello@citrusdiaries.com

Sasha Shor is the founder of Holy Tshili, a new condiment company that all began with a mashup of everything bagel seasoning, chili crisp, and furikake. On this episode of ITS, Sasha shares her lessons from a decades-long career as an award-winning creative leader, storyteller, and collaborator.Heritage Radio Network is a listener supported nonprofit podcast network. Support In The Sauce by becoming a member!In The Sauce is Powered by Simplecast.

This is another episode recorded live before an audience, this time at Funk Fest, the great event put on by Embrace the Funk and Yazoo Brewing in Nashville, Tennessee. Phil Wymore of Perennial Artisan Ales joins the show for a conversation about stouts, barrels, condiments, and whiskey.Phil Wymore is the Co-Founder of Perennial Artisan Ales in St. Louis, MO, established in 2011.  Prior to opening Perennial, Phil spent time in Chicago as the Cellar Manager of Goose Island, the Head Brewer of Half Acre, and attended the Siebel Institute.  In 2021, he started Passenger Foods, a one-person operation that makes chili crisp.  In 2023, he co-founded Common Ritual, an independent bottler that discovers extraordinary whiskies produced by underrepresented distilleries.Host: John HollGuest: Phil WymoreSponsors: All About BeerTags: Travel, Funk Fest, Stout, Barrels, History, St. Louis, Goose Island, WhiskeyPhoto by Brandon Jones

Samuel Yoo is chef/owner of Golden Diner in New York City's China Town, and shows us how he makes a vegan chili crisp wedge salad. He delights in taking a traditionally creamy dish and transforming it into a vegan creation, and this salad is no exception. He tops the iceberg lettuce wedges with vegan ranch dressing, vegan blue cheese, mushroom bacon, diced tomatoes, and a generous amount of chili crisp. Watch the full documentary and find recipes here!

In this one, Stacie and Meghan discuss whether or not big players like Trader Joe's and Momofuku have an ethical responsibility to smaller players in their respective spaces. And what about us shoppers: do we?To listen to the full episode, subscribe on Apple Podcasts or join our Super Fan Community today. LINKS   We Need to Talk About Trader Joes https://tastecooking.com/we-need-to-talk-about-trader-joes/   The Market Opportunity For Chili Crunch is Huge So the Battle Heats Up https://www.forbes.com/sites/andywang/2024/04/06/the-market-opportunity-for-chili-crunch-is-huge-so-the-battle-heats-up/   Thoughts on Chili Crunch Gate from Joanne L. Molinaro (@thekoreanvegan) on TikTok   Laoganma https://www.laoganmausa.com/   Fly By Jing https://flybyjing.com/   Onino Crispy Chili https://www.oninobk.com/   Chilee Oil https://chileeoil.com/ (made with avocado oil!)   Mama Teav's https://mamateavs.com/   Eat Mila https://eatmila.com/   Wuju Foods https://www.wujufoods.com/   Bowlcut https://thebowlcut.com/   S&B Foods https://www.sbfoods-worldwide.com/   Boon Sauce https://www.boonsauce.com/   Hot Jiang https://hotjiang.com/ (keto/vegan)   KariKari https://www.eatkarikari.com/   Homiah https://www.homiah.com/   Oomame https://oomame.net/ (global chile crisps)   Hotpot Queen https://hotpotqueen.com/   Barnacle Foods https://www.barnaclefoods.com/ (kelp chili crisp!)Our Sponsors:* Check out ByHeart.com/Podcast and use code DIJFY for a great deal.* Check out manukora.com/DIJFY* Check out mylifeinabook.com and use code DIJFY at checkout for 10% off. Create an unforgettable gift for your mom this Mother's Day.* Done. Turn ADHD into your strength. Go to get.donefirst.com/PODCAST to get one-click refills, 24/7 care team support, and more, for just $79 dollars a month.* Go to badlandsfood.com/DIJFY to get up to 50% off your regular-priced dog food order with a 90-day money-back guarantee with Badlands Ranch Pets.* Indulge in affordable luxury! Go to Quince.com/dijfy for free shipping on your order and 365-day returns. * Use my link butcherbox.com/DIJFY and use code DIJFY to get Free Ground Beef for life plus $20 off your first box.* Visit HomeThreads.com/DIJFY today to get 15% off your first order!* Visit armoire.style/DIJFY to get up to 50% off your first month, that's up to $125 OFF! Never worry about what to wear again—try Armoire today!Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Episode 166: James ParkThis week, James Park joins us to discuss his first cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings.James is a seasoned recipe developer and food writer who has been published in outlets including Eater, Food52, BuzzFeed, and Chowhound. After moving from Korea to the American South when he was 13, James began to navigate two cultural identities and continued to turn to food as a medium.And unless you've been living under a rock, you know chili crisp has been having a ~moment~ in the United States. While the condiment has become trendy in the US, its roots are deep in Asia and became a more steady consumer product when Lao Gan Ma began producing containers of chile crisp in China's Guizhou province in the late 1990s. A slew of American brands have emerged with chili crisps and chili crisp-inspired products, with Cathy Erway chronicling the “cult of spicy chile crisp” for TASTE. Just this month, David Chang's Momofuku brand drove chili crisp headlines after going after (and then backing off) companies using their trademarked term “chili crunch.”So when James went to write his first cookbook and narrowed his focus on chili crisp, it was in sync with the zeitgeist. Though he considers himself an “unofficial chili crisp ambassador,” James didn't discover the condiment until later in life, which allowed him to see how he could incorporate it into recipes in creative and unexpected ways.“Chili crisp opened the door of connections with other Asian cultures for me,” James writes in Chili Crisp. “The more I tasted chili crisp, the more I appreciated it and was proud to be a part of it. It even became my pickup line when making new friends. Do you know about chili crisp? Do you like chili crisp? What's your favorite way of enjoying it? Do you want to try my chili crisp?”In Chili Crisp, James presents recipes like:* Kimchi Quesadilla with Chili Crisp* Savory Morning Oats with Jammy Eggs and Pork Floss* Chili Crisp Bucatini Carbonara* Beef Short Ribs Ragu* Fiery Spaghetti and Meatballs* Chili Crisp Biscuits with Honey-Butter Glaze* Chili Crisp Ice Cream Two Ways* And more!We've got a great chat with James—and of course, we put him to the test in our signature culinary game! Find this episode anywhere you podcast.Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings by James ParkIf you already love chili crisp, this book is for you. If you're new to it, this book is for you. With more than 50 recipes, Chili Crisp is here for you, wherever you are on your spicy life journey.Packed with chili crisp inspiration to take your love of this spicy ingredient to the next level, Chili Crisp provides dozens of no-recipe recipes (like potato chips and chili crisp, a match made in snack heaven) and a handy build-your-own chili crisp formula to inspire you to create your very own version. Soon all your family and friends will be clamoring for a jar. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

On this week's show, Slate's Dan Kois (author of Vintage Contemporaries, How to Be a Family, The World Only Spins Forward, and Facing Future) sits in for Julia Turner. The panel first begins with a reboot: In 1999, when Jon Stewart took over, rather indifferently, the helm of Comedy Central's The Daily Show, he changed the media landscape with his comedic chops, serious outrage, and penchant for pointing out politicians' hypocrisies. He's since left and returned back to the show (which he hosts once a week), but how effective are he and his trademark bag of tricks in 2024? We discuss. Then, the three dive into Problemista, writer-director-star Julio Torres' first feature film that can only be described as “a lot.” Torres (Los Espookys, My Favorite Shapes, Saturday Night Live) plays Alejandro, a sweet but naive aspiring Salvadoran toymaker who must navigate the Kafka-esque purgatory known as the U.S. immigration system. He meets Elizabeth, played by Tilda Swinton, a nightmare boss with fuschia-colored hair and a looming presence that often overwhelms the film… but perhaps that's exactly what it needs? Finally, the trio is joined by The Sporkful host Dan Pashman to discuss his cookbook, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In 2021, Pashman created the cascatelli, a new pasta shape that went viral, with Time calling it “one of the best inventions of the year.” Anything's Pastable aims to revolutionize our concept of what pasta sauces can be, with recipes for unique and non-traditional dishes like “Kimchi Carbonara” and “Cacio e Pepe e Chili Crisp.”  In the exclusive Slate Plus segment, the panel explores Dana's book review, “Rejecting the Binary” for Slate. She reviews American philosopher and theorist Judith Butler's latest book–the first of theirs published with a nonacademic press–Who's Afraid of Gender. Butler served as Dana's dissertation adviser at the University of California in the late 1990s.  Email us at culturefest@slate.com.  Outro music: “Funny Jam” by Gloria Tells. Endorsements: Dana: A feat of artistry and interpretation, nineteen-year-old American Ilia Malinin's free skate to the Succession theme (composed, of course, by Nicholas Britell). Malinin scored a record 227.79, winning his first world title and executed the best collection of jumps in one program in figure skating history.  Dan: The Big Ears Festival held in Knoxville, Tennessee.  Stephen: Falling into a Cat Stevens rabbit hole. He recommends starting with “The First Cut is the Deepest” and Stevens' 2014 Tiny Desk performance.  Podcast production by Jared Downing. Production assistance by Kat Hong.    Hosts Dana Stephens, Dan Kois, Stephen Metcalf Learn more about your ad choices. Visit megaphone.fm/adchoices

On this week's show, Slate's Dan Kois (author of Vintage Contemporaries, How to Be a Family, The World Only Spins Forward, and Facing Future) sits in for Julia Turner. The panel first begins with a reboot: In 1999, when Jon Stewart took over, rather indifferently, the helm of Comedy Central's The Daily Show, he changed the media landscape with his comedic chops, serious outrage, and penchant for pointing out politicians' hypocrisies. He's since left and returned back to the show (which he hosts once a week), but how effective are he and his trademark bag of tricks in 2024? We discuss. Then, the three dive into Problemista, writer-director-star Julio Torres' first feature film that can only be described as “a lot.” Torres (Los Espookys, My Favorite Shapes, Saturday Night Live) plays Alejandro, a sweet but naive aspiring Salvadoran toymaker who must navigate the Kafka-esque purgatory known as the U.S. immigration system. He meets Elizabeth, played by Tilda Swinton, a nightmare boss with fuschia-colored hair and a looming presence that often overwhelms the film… but perhaps that's exactly what it needs? Finally, the trio is joined by The Sporkful host Dan Pashman to discuss his cookbook, Anything's Pastable: 81 Inventive Pasta Recipes for Saucy People. In 2021, Pashman created the cascatelli, a new pasta shape that went viral, with Time calling it “one of the best inventions of the year.” Anything's Pastable aims to revolutionize our concept of what pasta sauces can be, with recipes for unique and non-traditional dishes like “Kimchi Carbonara” and “Cacio e Pepe e Chili Crisp.”  In the exclusive Slate Plus segment, the panel explores Dana's book review, “Rejecting the Binary” for Slate. She reviews American philosopher and theorist Judith Butler's latest book–the first of theirs published with a nonacademic press–Who's Afraid of Gender. Butler served as Dana's dissertation adviser at the University of California in the late 1990s.  Email us at culturefest@slate.com.  Outro music: “Funny Jam” by Gloria Tells. Endorsements: Dana: A feat of artistry and interpretation, nineteen-year-old American Ilia Malinin's free skate to the Succession theme (composed, of course, by Nicholas Britell). Malinin scored a record 227.79, winning his first world title and executed the best collection of jumps in one program in figure skating history.  Dan: The Big Ears Festival held in Knoxville, Tennessee.  Stephen: Falling into a Cat Stevens rabbit hole. He recommends starting with “The First Cut is the Deepest” and Stevens' 2014 Tiny Desk performance.  Podcast production by Jared Downing. Production assistance by Kat Hong.    Hosts Dana Stephens, Dan Kois, Stephen Metcalf Learn more about your ad choices. Visit megaphone.fm/adchoices

This condiment is a study in contrasts – crunchy-silky, savory-fruity, and varyingly spicy. Anney and Lauren dip into the history and culture(s) of chili crisp.See omnystudio.com/listener for privacy information.

After infamously declaring on his podcast that "spaghetti sucks," Sporkful host Dan Pashman set about creating what he felt was the Platonic ideal of a pasta shape. Once he'd achieved that, though, he realized that his pasta needed a sauce that was its equal. He joins us to discuss his new cookbook, Anything's Pastable, and take calls from listeners.  *This segment is guest-hosted by Matt Katz   RECIPE FOR CACIO E PEPE E CHILI CRISP (photo below) SERVES 4 TO 6 • TOTAL TIME: 35 MINUTES • DEVELOPED WITH JAMES PARK 2 tablespoons kosher salt 1 tablespoon coarsely cracked black peppercorns (see tip) 2 teaspoons cracked Sichuan peppercorns (optional, see note) 3 tablespoons unsalted butter 3 tablespoons Lao Gan Ma chili crisp, plus more for serving 1 pound mafalde pasta (a.k.a. mafaldine or riccia; or use bucatini, pici, or cascatelli) 1 cup (4 ounces) finely grated Pecorino Romano, plus more for serving   Bring 4 quarts of water and the salt to a boil in a large pot. Toast the black and Sichuan peppercorns, if using, in a large, high-sided skillet over medium-low heat, shaking the pan frequently, until fragrant, 1 to 2 minutes; transfer to a bowl, reserving the skillet. Melt the butter in the reserved skillet over medium-low heat. Add 2 teaspoons of the pepper mixture and cook, stirring, until the butter just begins to brown, 1 to 2 minutes. Add the chili crisp and cook, stirring occasionally, until the chili flakes become fragrant and sizzle, 2 to 3 minutes; remove the pan from the heat. (At this point the sauce can sit, covered, for up to 2 hours.) Add the pasta to the boiling water and cook for 1 minute less than the low end of the package instructions. Meanwhile, place the Pecorino in a large heatproof bowl and set aside. A few minutes before the pasta is done, transfer 1/2 cup of the pasta cooking water to the bowl with the Pecorino and whisk until no lumps remain. Use tongs to transfer the pasta directly to the skillet and place it over medium-high heat. Cook, stirring constantly, until any water has evaporated and the pasta is evenly coated with the chili mixture, 1 to 2 minutes. Immediately transfer the pasta to the bowl with the cheese mixture, scraping out the skillet. Add 1/4 cup of the pasta water and use the tongs to rapidly toss everything together until the pasta is well coated and the cheese is dissolved. (There should be extra sauce pooling in the bowl at first, but it should all cling to the pasta after 1 to 2 minutes of stirring. If the sauce looks too thick after 1 minute, add more pasta water 1 tablespoon at a time until smooth and creamy.) Transfer the pasta to a serving dish or individual bowls, sprinkle with more Pecorino and the remaining pepper mixture, and serve with more chili crisp, if desired. TIP: Use a mortar and pestle, rolling pin, or the bottom of a pot or pan to crack whole black peppercorns (and Sichuan peppercorns, if using) into chunks. You want them coarser than if you had ground them in a pepper mill or spice grinder. NOTE: You don't have to use the Sichuan peppercorns to get great results, but they do add a depth to the heat that I think takes this dish to the next level. Plus you'll need them to make Mapo Tofu Cascatelli (page 165), my all-time favorite way to have cascatelli! Cacio e Pepe e Chili Crisp (Dan Liberti)  

In this episode, Jing Gao, Founder of Fly By Jing, takes us on her journey founding the first premium Chinese food company that brings thoughtfully-crafted pantry staples to the modern kitchen while challenging misconceptions about Chinese cuisine. We learn about how closing her restaurant led to the idea of starting Fly by Jing, what it takes to launch a product then expand the product line including its popular and versatile Chili Crisp, collaborations and brand partnerships, overcoming obstacles and many of the lessons she has learned as a founder. including its popular and versatile Chili Crisp. So many lessons. So much inspiration. Listen now on this episode of #TheKaraGoldinShow.To learn more about Jing Gao and Fly By Jing:https://www.instagram.com/flybyjing/https://www.instagram.com/jingtheory/https://www.linkedin.com/in/jingtheory/https://www.tiktok.com/@flybyjinghttps://www.facebook.com/flybyjing/https://flybyjing.com/shop/Enjoying this episode of #TheKaraGoldinShow? Let me know by reaching out to me at karagoldin@gmail.com or @KaraGoldin on all networks.Check out our website to view this episode's show notes: https://karagoldin.com/podcast/495

In this episode, Jing Gao, Founder of Fly By Jing, takes us on her journey founding the first premium Chinese food company that brings thoughtfully-crafted pantry staples to the modern kitchen while challenging misconceptions about Chinese cuisine. We learn about how closing her restaurant led to the idea of starting Fly by Jing, what it takes to launch a product then expand the product line including its popular and versatile Chili Crisp, collaborations and brand partnerships, overcoming obstacles and many of the lessons she has learned as a founder. including its popular and versatile Chili Crisp. So many lessons. So much inspiration. Listen now on this episode of #TheKaraGoldinShow. To learn more about Jing Gao and Fly By Jing: https://www.instagram.com/flybyjing/ https://www.instagram.com/jingtheory/ https://www.linkedin.com/in/jingtheory/ https://www.tiktok.com/@flybyjing https://www.facebook.com/flybyjing/ https://flybyjing.com/shop/ Enjoying this episode of #TheKaraGoldinShow? Let me know by reaching out to me at karagoldin@gmail.com or @KaraGoldin on all networks. Check out our website to view this episode's show notes:  https://karagoldin.com/podcast/495 Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the show, Dave's going to tell us about lunch at Spicy Moon in NYC and we'll talk about Just Egg Chopped Egg Chili Crisp. We'll also try Sprouts vegan gummy worms!SHOW NOTES:The art opening Becky went to was Kyoko Takeuchi at Gallery Anderson Smith.New Item: Oatly Soft Serve at Carvel!The spot with vegan soft serve in Atlanta is Big Softie. Not all of their ice cream is vegan, but they label what ice cream and toppings are vegan.Dave got the Just Egg Chopped at Sevananda.hank you so much for listening. We record these episodes for you, and we'd love to hear from you. Got a favorite vegan treat that you think we should cover on the podcast? Send your suggestions to talkintofupod@gmail.com! Hosted on Acast. See acast.com/privacy for more information.

For the uninitiated “Chili Crisp (a Chinese condiment) is a magical sauce that tingles with heat, crunches with fried garlic and onions, and pleasantly coats any food with oily goodness. Stir it into soup, toss it with noodles, drizzle it … Continue reading → The post Show 558, December 30, 2023: Chili Crisp – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlick Cravings with Food Writer James Park appeared first on SoCal Restaurant Show.

Welcome! We're veteran authors Bruce Weinstein & Mark Scarbrough with over three dozen cookbooks to our names (plus knitting books and a memoir from Mark). Our latest is THE LOOK & COOK AIR FRYER BIBLE, packed with photos, one for every step. You can find it here.In this episode of our food and cooking podcast, we're back in the kitchen, making a batch of homemade chili crisp. If you don't know, chili crisp is a Chinese condiment that has overtaken the world! It's hot, garlicky, and aromatic. And surprisingly easy to make. Look for the recipe below!We've also got a one-minute cooking tip for your holidays. And we'll let you know what's making us happy in food this week.[01:04] Our one-minute cooking tip: how to make perfect whipped cream from scratch.[02:38] We're in the kitchen, making chili crisp. We hope you have as much fun as we do.Grind all of this in a spice grinder:2 tablespoons dehydrated onion2 tablespoons mild smoked paprika1 tablespoon granulated white sugar2 teaspoons ground sumac1 teaspoon table saltPut the ground spices in a large, heat-safe baking dish, preferably a Pyrex dish. Then stir in:50g or about 25 dried red chilis (preferably er jing tiao chilis), stemmed and snipped into pieces1 star anise podHeat 2/3 cup or 160 ml neutral-flavored oil to 300F in a medium skillet. Pour over the chilis and aromatics.When the sizzling stops, stir in 2 TBS jarred fried garlic (an important condiment, available at Asian supermarkets). Cool to room temperature before sealing in a glass jar and storing in the fridge for up to 1 month.[17:31] What's making us happy in food this week? Air-fried broccoli cheese casserole and Belgian-style hard cider!

With a competitive spirit, Nancy Silverton sets out to make the best versions of classic baked goods. James Park grew up on kimchi, but when he discovered chili crisp, his world changed. Paul and Jill Fulton embarked on a vanilla voyage, learning to make extracts in their home kitchen. At the farmers market, everything's coming up roses (and snake gourds) for floral designer Sophia Moreno-Bunge.

 Momofuku, David Chang's restaurant group, launched a CPG line of chili crisp, noodles, and more that became an instant success.For more on Momofuku and show notes: https://www.shopify.com/blog/momofuku-cpg

also, i stole a bunch of sauces from The Panda

James Park (aka Jamesy) is a food writer and chili crisp devotee, constantly exploring his identity through Korean cooking. He has gained a devoted following for his inventive recipes, cheerful video content, and infectious love for all things food. On this week's episode, we talk about his brand new cookbook - called Chili Crisp - and why this ingredient is such an important part of his cooking!Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member!The Feedfeed is Powered by Simplecast.

Jing Gao is the founder and CEO of Fly By Jing, the fastest-growing direct-to-consumer startup and Asian food brand. Her first product, the Sichuan Chili Crisp, took the food world by storm in 2018, propelling Fly By Jing into the mainstream and spotlighting Jing as a leading expert in Sichuan flavors. Fly By Jing has since sold over 2 million jars of Chili Crisp to date, making it one of the fastest-growing condiments on the market and a household staple for many. Today, Chili Crisp can be found in thousands of grocery stores across the United States, coming a long way from the Kickstarter campaign that first led to its fame, and Fly By Jing has expanded into a multi-million dollar business.In this week's episode, we discuss Jing's upbringing, the many countries she's lived in growing up and how those experiences impacted her life. She talks about how she left her stable tech job to pursue a career in food full time, the way she evaluated her risks when becoming an entrepreneur and how she decided to move to the US without knowing anyone to start her product business. We also talk about the early days of the business when Jing first launched on Kickstarter, the multiple challenges she had when creating & shipping the product to customers, and how she created such an incredible, high growth brand from the power of word of mouth and community. In this episode, we'll talk to Jing about:* Jing's childhood upbringing and relationship with risk. [2:32]* What helped Jing overcome change and push herself outside her comfort zone. [9:45]* What motivated Jing to quit her tech job and move to Shanghai for a new opportunity. [11:43]* The relationship between food and Jing's personal identity and cultural heritage. [16:09]* The significance of seizing opportunities and staying open to chances. [19:13]* Jing's parents' viewpoint regarding her career journey. [21:07]* Establishing a restaurant and the lessons Jing gained from this experience. [22:21]* Choosing the right business partner. [27:15]* The financial struggles encountered, and lessons learned while operating a restaurant. [28:54]* Jing's shift towards creating her own products. [36:09]* Why entrepreneurship is self-work. [42:34]* The key stages in the launch of Fly by Jing. [45:12]* Jing's latest cookbook and what's next for her and the business. [53:50]This episode is brought to you by beeya: * Learn more about beeya's seed cycling bundle at https://beeyawellness.com/free to find out how to tackle hormonal imbalances. * Get $10 off your order by using promo code BEHINDHEREMPIREFollow Yasmin:* Instagram: https://www.instagram.com/yasminknouri/* Website: https://www.behindherempire.com/Follow Jing:* Fly By Jing Website: https://flybyjing.com/* Fly By Jing Instagram: https://www.instagram.com/flybyjing/* Jing's Instagram: https://www.instagram.com/jingtheory/ Hosted on Acast. See acast.com/privacy for more information.

Crystal Ung is the Founder and CEO of Bowlcut, the sauce brand named after everyone's favorite 80s haircut, building next generation Asian-American flavor. On this episode of ITS, Ali and Crystal talk about Operating Principles, leadership, and how Bowlcut is the culmination of Crystal's life and career.In the Sauce is Powered by Simplecast.

Hello listeners! On this episode Tyler talks to James Park, food writer and author of the new cookbook "Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings" about all things-- you guessed it-- chili crisp.    Produced by Tyler Austin & Alena Saunders Opening music: "Optimism (Instrumental)" by Duck the Piano Wire Closing music: "Rule of 3s (Solemnity Child)" by Elastic No-No Band

We're veteran cookbook authors Bruce Weinstein & Mark Scarbrough--and we love chili crisp more than we can say. No wonder we were so excited to talk to beloved internet sensation James Park, the author of the new book CHILI CRISP.If you want to get your copy, you can order it here.We'll also give you a one-minute cooking tip and we'll tell you what's making us happy in food this week.Here are the segments of this episode of COOKING WITH BRUCE & MARK:[01:00] Our one-minute cooking tip: a little mashed up tinned or jarred boneless anchovies makes so many dishes more savory.[03:41] Bruce's interview with "emotional eater" and internet sensation James Park, author of the new book CHILI CRISP.[22:53] What's making us happy in food this week? Spatchcocked chicken on the grill and a Middle Eastern restaurant in West Hartford, Connecticut: Zohara.

On today's show, we're featuring two new cookbooks that we're excited about, and the stories of the authors behind them. James Park's new cookbook Chili Crisp: 50+ Recipes To Satisfy Your Spicy, Crunchy, Garlicky Cravings is a testament to how he's never really followed the rules — and why that's his secret weapon. Then we talk with Adeena Sussman, whose new book is Shabbat: Recipes and Rituals From My Table To Yours. Adeena spent years helping to write recipes for other peoples' best-selling cookbooks, including Chrissy Teigen's. Only recently did she start putting her own name on the cover — we talk about why.Sign up for our newsletter by September 29 for a chance to win one of these cookbooks! If you're already subscribed, you're automatically entered to win.The Sporkful production team includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Nora Ritchie, and Jared O'Connell.Transcript available at www.sporkful.com.

This week we're chatting all things cookbooks with our favorite Italian meatball-making-meatballs, Dan Pelosi! Dan is the mind behind GrossyPelosi, the popular Instagram account for all things comfort and food. Dan's first cookbook, Let's Eat, hits bookshelves on September 5, 2023!   We talk to Dan about the behind-the-scenes of how cookbooks get made, from recipe development to food styling to how getting a cookbook deal differs from other book deals.    Dan's restaurant recs Bernie's , Rolo's, Lil Deb's Oasis, Hilltown Hot Pies, Yummy Kitchen    A cookbook Dan is excited about: Chili Crisp by James Park   Obsessions O: Winky Lux Flower Balm B: Pelosi family pasta salad!   What we read this week! Becca: Tom Lake by Ann Patchett, and Magnolia Parks by Jessa Hastings. O: The Celebrants by Stephen Rowley, and The Counselors by Jessica Goodman.   This Month's Book Club Pick - Tom Lake by Ann Patchett (Have thoughts about this book you want to share? Call in at 843-405-3157 or email us a voice memo at badonpaperpodcast@gmail.com)   Sponsors Stitch Fix - Try today at Stitchfix.com/BOP and get 25% off when you keep everything in your fix.  Better Help - Visit BetterHelp.com/BADONPAPER today to get 10% off your first month Prose - Take your FREE in-depth hair consultation and get 15% off your first order today at  Prose.com/bop.   Join our Facebook group for amazing book recs & more!  Subscribe to Olivia's Newsletter! Preorder Becca's Book!  Like and subscribe to RomComPods and Bone Marry Bury! Available wherever you listen to podcasts.  Follow us on Instagram @badonpaperpodcast. Follow Olivia on Instagram @oliviamuenter and Becca @beccamfreeman.  

James Park is a content creator and the author of Chili Crisp, a sharp look at one of America's favorite ingredients today. On this episode we speak with James about the different types of chili crisp to buy and make at home, as well as some unexpected discoveries he's made. We also talk about his upbringing in Korea and dig into the exciting things happening in Korean food these days. We hope you enjoy this talk with James, one of our favorite dudes in food.MORE FROM JAMES PARK:Yes, Chile Crisp Deserves a Whole Cookbook [Eater]Does Chili Crisp Go With Everything? This Author Thinks So [Epicurious]Chili Crisp Compound Butter [Material]FOLLOW, FOLLOW, FOLLOW:instagram.com/jamesyworldinstagram.com/mattrodbardinstagram.com/taste

Hi! I'm Olivia Bria, but my friends call me Liv— and you can too! In this episode, I interviewed food writer, content creator and cookbook author, James Park. We dove deep into the world of all things chili crisp while he explained what it was like to come to America from Korea at 13 years old. James and I also tackled emotional eating as we explored how society can celebrate food rather than adding shame to it. Plus, he is chalk full of recipe tips!Make sure to follow the podcast on Instagram or check me out on TikTok. You can keep up with James Park's latest recipes on Instagram or purchase his new cookbook, Chili Crisp: 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings, on Amazon now (or wherever books are sold).Recording by Riverside.fm Music by Music_Unlimited from Pixabay

Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) talk all things spice—and the not-so-nice. They trace peppers' trade routes and WWE professional wrestler John Cena's contribution to the chile crisp trend. Later in the episode, they dissect the anatomy of a perfect chili oil with Eater's social media manager James Park (@jamesyworld). Special thanks to Allison for your question and Brian (@bqfunk) for our theme music!Have a Q? Send us a voice memo for a chance to get featured.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

Fly by Jing's founder Jing Gao wanted to change some of the misconceptions about Chinese food in the U.S., so she started selling a chili crisp that took the food world by storm. In this episode, Jing offers tips on Kickstarter campaigns, and dives deeper into her journey of reclaiming her culture through building a business.For more on Fly by Jing and show notes: https://www.shopify.com/blog/fly-by-jing-reclaiming-culture

Jing Gao's the chili crisp queen behind Fly by Jing and today's guest on Female Founder World with Jasmine Garnsworthy! Listen in to learn Jing's hard-learned lessons about business partnerships, gaming the Kickstarter algorithm, and how to 10x your food business in its second year. Links Join the community and come to an event: www.femalefounderworld.com  www.instagram.com/jasminegarnsworthy www.tiktok.com/@jasgarnsworthy  Sign up for the newsletter: https://femalefounderworld.beehiiv.com Learn more about Fly by Jing: https://flybyjing.com/

This week, we talk about high school football games, hot honey, chili crisp, Sandman, Sinus Plumber, scary movie night, Ohio Pint Day, Funko Pop! Yourself Online, THE QoftheW and more!   Salty Merch: https://www.teepublic.com/user/saltylanguagepods Our Patreon: Patreon.com/saltylanguage   Links: 1. Chili crisp recipe https://www.allrecipes.com/recipe/270701/homemade-chili-crisp/ 2. Capsaicin spray https://www.amazon.com/capsaicin-spray/s?k=capsaicin+spray 3. Ohio Pint Day https://ohiocraftbeer.org/ohiopintday/ QoftheW: Which single player game is ruined by its final boss?   Subscribe / rate / review us on Apple Podcasts!   Visit us at: saltylanguage.com Apple Podcasts: https://podcasts.apple.com/us/podcast/salty-language/id454587072?mt=2 Spotify: https://open.spotify.com/show/3GnINOQglJq1jedh36ZjGC iHeart Radio: http://www.iheart.com/show/263-Salty-Language/ Google Play Music: https://play.google.com/music/listen#/ps/Ixozhhniffkdkgfp33brnqolvte https://www.twitch.tv/damd1rtyape https://www.tiktok.com/@saltylanguage facebook.com/saltylanguage @salty_language / saltylanguage@gmail.com http://salty.libsyn.com/webpage  / http://www.youtube.com/user/SaltyLanguagePod Instagram: SaltyLanguage Reddit: r/saltylanguage Stitcher: https://www.stitcher.com/podcast/salty-language tangentboundnetwork.com Share with your friends!

Welcome to Moron Time which is full of trickling explosions, bottled tornados and chunky stuff. Matthew's handyman skills are called into question as Special Guest J. Kenji López-Alt leads another taste testing and we learn the best part of baby showers. Transcript Extensive Eater piece from mid-2020 Lao Gan Ma Fly By Jing KariKari Chili Crisp Homemade Spicy Chili Crisp Recipe J. Kenji López-Alt Website The Wok: Recipes and Technique Youtube Sichuan Chile Crisp Sundae With Peanut Streusel Matthew's Now but Wow! : While I Was Away, by Waka T. Brown See omnystudio.com/listener for privacy information.

A packed podcast epiosde. So much ahead. We can't wait to dig in with tips, tricks, recipes, and a great food find that will set your taste buds spinning! Here are the segments of this podcast episode. Join us, Bruce Weinstein and Mark Scarbrough, for a packed show! [00:30] How to expand your palate and enjoy life more. [08:15] Our one-minute cooking tip: Prescoop ice cream before a party. [09:40] Food Finds: We all love Chili Crisp. But did you know there's so much more than the one bottling we've all come to love! [14:14] What's making us happy in food this week: grilled steamed potaotes with chipotle and bacon, as well as miso-cured salmon (plus, a recipe for it).

From hot sauce to hot temperatures, we're bringing the heat this week. We talk about premium peppers from China's Sichuan province and visit a Bay Area tea shop to see what we can learn about staying cool. We bring you a story from a beach in Brooklyn famous for its classic summertime snack and take a hard look at how climate change is affecting growers in the Pacific Northwest.Further reading and listening:For more on Fly By Jing products visit flybyjing.com. To learn more about thermoregulation, check out the University of Sydney's study on body heat storage.To hear the full interview with Michael Quinn, check out Episode 344 of A Taste of the Past. Subscribe on your favorite podcast platform and never miss an episode!  (Apple Podcasts | Stitcher | Spotify | RSS). Find Feltman's Coney Island hot dogs here.To check out Durant Vineyards, visit durantoregon.com.Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. Meat and Three is powered by Simplecast.

Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) talk all things spice—and the not-so-nice. They trace peppers' trade routes (heat maps?) and WWE professional wrestler John Cena's contribution to the chile crisp trend. Later in the episode, they dissect the anatomy of a perfect chili oil with Eater's social media manager James Park (@jamesyworld). Special thanks to Allison for your question and Brian (@bqfunk) for our theme music!Have a Q? Send us a voice memo for a chance to get featured.Find more Either Side Eaters episodes here. 

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it's smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

If you like this show, head right on over to the Either Side Eaters show page, where you can find more episodes.

Co-hosts Katie (@QKatie) and Jen (@JenEatsLife) talk all things spice—and the not-so-nice. They trace peppers' trade routes and WWE professional wrestler John Cena's contribution to the chile crisp trend. Later in the episode, they dissect the anatomy of a perfect chili oil with Eater's social media manager James Park (@jamesyworld). Special thanks to Allison for your question and Brian (@bqfunk) for our theme music!Have a Q? Send us a voice memo for a chance to get featured.

Chef, food writer, and Studio ATAO founder Jenny Dorsey chops, sears, and sizzles her way through this barley tofu with chili oil recipe.On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Jenny starts listing them at 3:02) before starting the episode.Barley TofuServes 2Barley "tofu"3/4 cup (100 grams) barley flour1 3/4 cups (375 grams). water1 teaspoon kosher saltNeutral oil, for fryingChili oil8 dried red chili peppers1 tablespoon whole red Sichuan peppercorns2 teaspoons whole white peppercorns2-inch knob of ginger, peeled and minced3 stalks scallion, stemmed and minced5 cloves garlic, peeled and minced1 cup neutral oilKosher salt, to tasteWhite sugar, to tasteWhite vinegar, to tasteBarley "tofu"Whisk together barley flour, water, and salt until smooth in a medium pot.Heat mixture over medium heat, whisking continuously for at least 10 minutes, until it thickens considerably and the raw flour taste is gone.Quickly transfer barley mixture to a small nonstick loaf pan or brownie pan, and place plastic wrap directly on top of the mixture.Place a flat, heavy item directly on top of the plastic wrap to flatten the mixture until it’s smooth at top. Ideally, the mixture has now been pressed into a rectangular shape that meets the edges of the pan you are using.Let rest 4 hours or more before unmolding and slicing.Remove barley tofu from pan, and slice into rectangles or squares of your choosing.Heat oil in a large nonstick skillet over medium heat until slick and shiny.Add barley tofu and pan fry on all sides until golden brown.Drain on paper towels, and serve with sauce(s) or garnish of your choice.Chili oilPreheat oven to 400°F.Toast chiles on a sheet tray, 1-2 minutes, until darkened but not black.Remove and let cool completely. Pulverize into powder with a spice grinder.Dry toast Sichuan peppercorn and white pepper in a small skillet over medium heat until lightly fragrant, approximately 2-3 minutes.Let cool completely, and grind coarsely with a spice grinder.Combine chilies with spices, ginger, scallion, garlic in a heat-proof container.Heat oil in a small pot until it reaches 300°F.Carefully pour oil over chili mixture. It will bubble and steam immensely. Stir to combine, and let cool completely.Season with salt, sugar, and vinegar to taste.Let chili oil infuse in refrigerator overnight before serving.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com.Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/

老外解锁的老干妈新吃法！看到最后一个我笑了！ 最近老干妈因为与腾讯合同纠纷案件，频上热搜。据称，　“不上市、不融资、不做广告”的老干妈竟然拖欠腾讯广告费不还？随着事件的迅速发酵，6月30日晚间，老干妈通过其官方微信发布正式声明称，经核实，公司从未与腾讯公司或授权他人与腾讯公司就“老干妈”品牌签署《联合市场推广合作协议》，且从未与腾讯公司进行过任何商业合作。随着7月1日，贵阳警方公布的最新公告，也让这场纠纷事件出现大反转。 经查明，腾讯所签订的协议，系嫌疑人通过伪造老干妈公章，跟腾讯所签署，而老干妈方面对此也确实并不知情，那么老干妈不需要担责。“腾讯，你被骗了！”“傻鹅子，以后长点心吧！”对于这个结果，网友纷纷炸开了锅，连腾讯公司公关总监张军也在微博留言中回复@腾讯公司：你这个憨憨。 老干妈在国内的热度逐年升高，在海外的市场也获粉无数，谁让咱女神魅力大，味道好呢？！老外们对老干妈的热爱，不亚于国内的老干妈死忠粉。下面是WWE出道的头牌选手加演员John Cena给国民女神老干妈的表白视频： 老干妈的外国的超市也算是酱料中的“奢侈品”，一瓶售价折人民币70多元，而且还经常卖到没有货了，不少外国人把薯条的标配番茄酱换成了老干妈，甚至直接把老干妈当成零食来吃的，还有竟然有人去高级西餐厅吃牛排的时候，还要随身携带这老干妈的。 听听这位博主说老干妈是怎么征服了自己? What makes it so special?LGM's SCC is spicy, savory, and salty. But, most importantly, as the name indicates, it is crispy.It is the crunchy-crumbly texture that makes Chili Crisp so singularly addictive. 是什么让它如此特别？LGM的辣椒酱辛辣的，美味的，咸的。但是，最重要的是，酱如其名，它是脆的。正是这种脆脆的质地使这款辣椒脆得让人特别上瘾。 看看这位小姐姐解锁的老干妈新吃法吧！这里有一个超级实用的短语：it is good on…配…好吃 It's good on steamed broccoli.这个配蒸西兰花好吃。 It's good on scrambled eggs.这个配炒鸡蛋好吃 It's good on avocado toast.这个配鳄梨吐司好吃。 It's good on smacked cucumber salad.这个拍黄瓜沙拉好吃。 It's good on pineapple.这个配菠萝好吃。 mIt's good on papaya.这个配木瓜好吃。 It's good on vanilla ice cream.这个配香草冰淇淋好吃。 你解锁过哪些老干妈的新吃法？欢迎留言分享哦！

老外解锁的老干妈新吃法！看到最后一个我笑了！ 最近老干妈因为与腾讯合同纠纷案件，频上热搜。据称，　“不上市、不融资、不做广告”的老干妈竟然拖欠腾讯广告费不还？随着事件的迅速发酵，6月30日晚间，老干妈通过其官方微信发布正式声明称，经核实，公司从未与腾讯公司或授权他人与腾讯公司就“老干妈”品牌签署《联合市场推广合作协议》，且从未与腾讯公司进行过任何商业合作。随着7月1日，贵阳警方公布的最新公告，也让这场纠纷事件出现大反转。 经查明，腾讯所签订的协议，系嫌疑人通过伪造老干妈公章，跟腾讯所签署，而老干妈方面对此也确实并不知情，那么老干妈不需要担责。“腾讯，你被骗了！”“傻鹅子，以后长点心吧！”对于这个结果，网友纷纷炸开了锅，连腾讯公司公关总监张军也在微博留言中回复@腾讯公司：你这个憨憨。 老干妈在国内的热度逐年升高，在海外的市场也获粉无数，谁让咱女神魅力大，味道好呢？！老外们对老干妈的热爱，不亚于国内的老干妈死忠粉。下面是WWE出道的头牌选手加演员John Cena给国民女神老干妈的表白视频： 老干妈的外国的超市也算是酱料中的“奢侈品”，一瓶售价折人民币70多元，而且还经常卖到没有货了，不少外国人把薯条的标配番茄酱换成了老干妈，甚至直接把老干妈当成零食来吃的，还有竟然有人去高级西餐厅吃牛排的时候，还要随身携带这老干妈的。 听听这位博主说老干妈是怎么征服了自己? What makes it so special?LGM's SCC is spicy, savory, and salty. But, most importantly, as the name indicates, it is crispy.It is the crunchy-crumbly texture that makes Chili Crisp so singularly addictive. 是什么让它如此特别？LGM的辣椒酱辛辣的，美味的，咸的。但是，最重要的是，酱如其名，它是脆的。正是这种脆脆的质地使这款辣椒脆得让人特别上瘾。 看看这位小姐姐解锁的老干妈新吃法吧！这里有一个超级实用的短语：it is good on…配…好吃 It's good on steamed broccoli.这个配蒸西兰花好吃。 It's good on scrambled eggs.这个配炒鸡蛋好吃 It's good on avocado toast.这个配鳄梨吐司好吃。 It's good on smacked cucumber salad.这个拍黄瓜沙拉好吃。 It's good on pineapple.这个配菠萝好吃。 mIt's good on papaya.这个配木瓜好吃。 It's good on vanilla ice cream.这个配香草冰淇淋好吃。 你解锁过哪些老干妈的新吃法？欢迎留言分享哦！

老外解锁的老干妈新吃法！看到最后一个我笑了！ 最近老干妈因为与腾讯合同纠纷案件，频上热搜。据称，　“不上市、不融资、不做广告”的老干妈竟然拖欠腾讯广告费不还？随着事件的迅速发酵，6月30日晚间，老干妈通过其官方微信发布正式声明称，经核实，公司从未与腾讯公司或授权他人与腾讯公司就“老干妈”品牌签署《联合市场推广合作协议》，且从未与腾讯公司进行过任何商业合作。随着7月1日，贵阳警方公布的最新公告，也让这场纠纷事件出现大反转。 经查明，腾讯所签订的协议，系嫌疑人通过伪造老干妈公章，跟腾讯所签署，而老干妈方面对此也确实并不知情，那么老干妈不需要担责。“腾讯，你被骗了！”“傻鹅子，以后长点心吧！”对于这个结果，网友纷纷炸开了锅，连腾讯公司公关总监张军也在微博留言中回复@腾讯公司：你这个憨憨。 老干妈在国内的热度逐年升高，在海外的市场也获粉无数，谁让咱女神魅力大，味道好呢？！老外们对老干妈的热爱，不亚于国内的老干妈死忠粉。下面是WWE出道的头牌选手加演员John Cena给国民女神老干妈的表白视频： 老干妈的外国的超市也算是酱料中的“奢侈品”，一瓶售价折人民币70多元，而且还经常卖到没有货了，不少外国人把薯条的标配番茄酱换成了老干妈，甚至直接把老干妈当成零食来吃的，还有竟然有人去高级西餐厅吃牛排的时候，还要随身携带这老干妈的。 听听这位博主说老干妈是怎么征服了自己? What makes it so special?LGM's SCC is spicy, savory, and salty. But, most importantly, as the name indicates, it is crispy.It is the crunchy-crumbly texture that makes Chili Crisp so singularly addictive. 是什么让它如此特别？LGM的辣椒酱辛辣的，美味的，咸的。但是，最重要的是，酱如其名，它是脆的。正是这种脆脆的质地使这款辣椒脆得让人特别上瘾。 看看这位小姐姐解锁的老干妈新吃法吧！这里有一个超级实用的短语：it is good on…配…好吃 It's good on steamed broccoli.这个配蒸西兰花好吃。 It's good on scrambled eggs.这个配炒鸡蛋好吃 It's good on avocado toast.这个配鳄梨吐司好吃。 It's good on smacked cucumber salad.这个拍黄瓜沙拉好吃。 It's good on pineapple.这个配菠萝好吃。 mIt's good on papaya.这个配木瓜好吃。 It's good on vanilla ice cream.这个配香草冰淇淋好吃。 你解锁过哪些老干妈的新吃法？欢迎留言分享哦！