Brining

(drained and rinsed) Young green jackfruit in brine • Vegetable broth • Vegan chicken bouillon cubes • (plus 1 tablespoon for “skin”) Sofrito • Cumin • (plus ½ teaspoon for “skin”) Oregano • (plus ½ teaspoon for “skin”) Garlic powder • (plus ½ teaspoon for “skin”) Onion powder • (or 1 tablespoon) (plus ½ packet for “skin”) Sazón (with achiote) • (plus ½ teaspoon for “skin”) Badia Everything Seasoning • “Not Chicken” bouillon • Olive oil (for baking) •

cabbage (green or mixed with red), thinly sliced • medium sweet onion, thinly sliced • green. 1 red bell pepper, thinly sliced • the brine dressing • sugar • white vinegar • vegetable oil • kosher salt • whole celery seed • whole mustard seed

olive oil • onion • young Jackfruit (in water or brine) • tomato paste • soy sauce • lime juice • liquid smoke (optional) • ground cumin • oregano • smoked paprika • garlic powder • brown sugar •

fresh porkloin cut in two equal pieces, makes 3 pounds smoked • brine water • Maple syrup • rock salt, himalayan or otherwise • Pink salt • Bay leaves • Star anise • Peppercorns, crushed • Granulated garlic • Charcoal chimney with mesquite charcoal • hardwood pellets • Suggested serving: eggs benedict •

okra • yellow mustard powder • yellow mustard seed • olive brine from your favorite olives • brine

porterhouse steaks (1/2 inch "thin") • coarse kosher salt • freshly ground black pepper • high-smoke-point oil (avocado oil) • unsalted butter • garlic, smashed • fresh thyme or rosemary

Californian squid in brine or 220g of any squid • onion finely chopped • garlic finely chopped • salt • black pepper • oregano • bay leaf • mustard • allspice ball • olive oil • strains tomatoes • water •

pork cushion • Royal Oak Charcoal Briquets, Hickory Blend Pellet, Super Size • in kettle grill or 40in barrel grill smoker • crock-pot • in wide aluminum foil • or larger electric kettle • Garlic Salt • Aleppo Pepper Powder • toasted Onion Powder • water • Pure Glucose Powder • toasted Onion Powder •

fresh peppers: 60–70% jalapeños and serranos (bulk body and approachable heat), 20–30% tabasco peppers (fruity Louisiana character), 5–10% piquin peppers (intense heat — use sparingly) • garlic cloves, peeled and smashed (optional but recommended for depth) • small onion, quartered (optional, for sweetness and layers) • Brine: 3–5% salt solution (e.g., 3–5 tbsp kosher or sea salt per quart unchlorinated water). Use 3% for milder saltiness • White vinegar (or apple cider vinegar) — roughly equal parts to mash volume, adjusted to taste/consistency • Additional salt to taste • Sugar (balances heat) • Xanthan gum (pinch for smoother texture) • Spices like mustard seed/black pepper • Wide-mouth glass jars (quart or half-gallon • Fermentation weights or clean Ziploc bag with brine • Airlock lids (or loose regular lids for burping) •

Thomas' English Muffins • large eggs • American smoked and brine packed Thanksgiving/Xmas ham • cheap american process kraft cheese slices • butter, salt and pepper

Corn • Mini Red Potatoes • Lobster tail • Crab legs • Mussels • Shrimp

Fill pot about 1/3 up with water • onion • garlic • mustard seed • celery seed • thyme • whole bottle PA maple syrup • kosher salt

extra-virgin olive oil, divided, plus more for drizzling • garlic cloves, minced • cans chickpeas, undrained or 3 cups cooked chickpeas plus 3 cups aquafaba • lemon zest (from 1 large or 2 small lemons) • lemon juice (from 1 large or 2 small lemons) • finely grated Parmesan, plus more for topping • Salt and pepper • burrata, drained • basil leaves • Sourdough or baguette, for serving

huge over ripe heirloom tomatoes, 1 pound each, cored and halved horizontally, up to 6” diameter • cured Sevillano olives in oil or brine • chopped fresh basil • panfried croutons from home baked sourdough bread • elephant garlic confit • Fresh or dried Thai Birds Eye pepper • zucchini • spaghetti squash noodles

carrots, as large as possible • coarse grain kosher salt • seasoned rice vinegar • white vinegar • water • fish sauce • brown sugar • garlic chili sauce • peeled minced ginger root • both onion and garlic powder • furikake rice seasoning • black sesame seeds, toasted

brown sugar • maple syrup • kosher salt • water • Soy sauce • Black pepper

(about 4 lb each) chine bone removed, fat trimmed to 0.25 in, rib bones frenched Pork racks (8-bone each) • (packed) Light brown sugar • Diamond Crystal or 1.25 cups Morton Diamond Crystal Kosher salt or Morton Kosher salt • Apple cider vinegar • finely grated garlic • tbsp, plus 8 sprigs Fresh thyme, chopped • Brown mustard seeds • Coarsely ground black pepper • plus 2 tbsp Whole grain Dijon mustard • tbsp, divided Olive oil • Bacon, chopped • Lady apples, halved •

lean beef • Salt to brine overnight • onions any color • oil of choice • garlic cloves chopped • paprika • ap flour • water • beef cubes • water • Black pepper or to taste • Worcestershire sauce •

water • kosher salt • orange, sliced • whole black peppercorns • –3 sprigs fresh rosemary

chicken, whole, skin on • As required, cold water • + 2 tsp. salt • vinegar • lemon juice • pepper powder • cardamom powder • coriander seeds • cumin seeds • green chillies • bulb garlic • ginger

dried vegetables • clams in brine (about 60g) • Water • white sauce (about 300g) • (about 200 ml) of pure soy milk • white wine (or sake)

turkey • kerrygold butter • dry rub • ea thyme, rosemary, sage, tarragon • Spray bottle of duck fat • a lemon, zest and juice

vinegar • low sodium soy sauce, divided • cornstarch, divided • minced garlic • your favorite cheaper cut of steak • beef ramen, save the flavor packets • oyster sauce • sugar • neutral cooking oil • frozen broccoli • cold water • red pepper flakes

BBQ young hen turkey, 23 pounds, thawed, butchered in two leg quarters, two boneless breasts, two wing quarters, neck, back, organs • Turkey leg quarters (4 pounds) • Turkey Back and neck Carcass Soup (4 pounds) • dried lovage • Turkey Organs gravy (1 pounds) • wings (2 pounds) • Tea Smoked Turkey Breasts, 12 pounds • dried whole lapsong soochong tea leaves • hardwood pellets • charcoal chimney mesquite charcoal • flaked seasalt • water •

Cumin (for beans) • Miyoko’s shredded pepper jack cheese • Violife mozzarella • Violife pepper jack • –3 tbsp Unsweetened plant milk • Goya pink beans (Rosa), with liquid • Sofrito (for beans) • Garlic powder (for beans) • Onion powder (for beans) • Enchilada sauce • Chicken bouillon (for beans) • Pink Himalayan salt •

thin slices of pork jowl from smoked whole jowl • sour dough bread • fresh farm egg • sprinkle red pepper • sprinkle flaked seasalt • fresh radish • pickled gherkin • hardwood pellets for cold smoking • flaked seasalt for overnight brining

White onion (150g) • vegan mince (see note) • Spicy Italian seasoning • x2 tins of chickpeas (400g can) • sun-dried tomatoes in balsamic vinegar brine (drained and sliced with a little dollop of the balsamic vinegar) • garlic cloves minced • celery chopped • white potatoes chopped into small mouthful bites • Veggie broth (I use OXO) • nutritional yeast • chilli flakes • Smokey Paprika •

Napa Cabbage (~400-500 raw weight) • Sea Salt (coarse) • Gochugaru (Korean chili flakes) • Garlic Cloves • Fish Sauce • Garlic Chives

lemon cucumbers, 1 kilo, 2 1/2 pounds, scrubbed • white vinegar, 5% acidity • flaked seasalt • cane sugar • peeled garlic • shallots, sliced • dill weed • whole black peppercorns • black whole mustard seeds • dried bay laurel leaf • For crisping: • seasalt •

pork belly • cooked quail eggs • fresh pickled brined bamboo shoots (sliced) • sugar • fish sauce (adjust to taste) • chicken bouillon granulate • ground black pepper • nước màu dừa (color from coconut sugar) OR dark soy sauce • large shallot (minced) • scallion heads (minced) • coco Rico • Neutral oil