Meh. I’ll just be over here making my own chile crisp/oil.
You got a recipe you could share please?
The obvious answer is to call any of your reasonable facsimiles Chili Krunch, if you’re going to sell them.
Generally, you want to be careful with home batches of anything that you are going to store long term that has garlic in it (botulism!), but I like this recipe:
If you want your crisp, crispier, you can add more fried garlic and/or shallots, peanuts, black beans, etc. to small amounts of the main batch to prevent spoilage.
Well thank goodness I trademarked mine as Blaquejaque and Hooqurz!
lol
All good fun, Amanda.
Cheers!
My lol was lowercase because the flu makes it hurt to laugh!
Y’know, if you want to make your own Chile Cronch, here’s the ingredient list
(Meanwhile, Mr. MSG copped out of adding MSG because he still wants to sell to the MSG-headache people – so only “natural sources of glutamates” like yeast extract – aka marmite, bovril, vegemite, take your pick )
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I saw the shelf-stable jars of crunchy-fried garlic and shallots at either the Thai or Viet market last week, and was wondering if would be a good shortcut, and also avoid the botulism risk?
I had a similar though, honestly. I was thinking about getting one of the larger sizes of the dehydrated garlic, onion, and/or shallots from Penzey’s for a batch.
Costco has dehydrated onions (maybe garlic too but I haven’t seen it lately), though I think they might have a different texture in the end than the fried.
Yeah, but for some of the initial flavoring stage, where I might have used whole garlic. Then I could just leave it in to blend.
Excellent, thanks!
Happy to help!
Reminds me of this
Café Hon is now closed, and Honfest is a memory. I had a great time the year before the pandemic. I have photo of the late sister of a late friend of mine protesting in front of the Café Hon. gotch yer trademarks right here.
haha, literal LOL.
I think “David Chang Invented Everything” should become a thing