Weight

eggs • dried and fresh herbs and spices of your choice like oregano, basil, cilantro, cumin, dill, parsley • salt and black pepper to taste • store bought Ajvar (grilled vegetable cream) • black olives • little vegetable oil • cauliflower • little zucchini or any leftover veggies like carrots, etc • marinated tofu (i used curry marinade type) • vegan "cheese" or vegan "sour cream" for additional topping

mushrooms of your choice, i used classic white ones • vegan sweet-mustard sauce (without honey) • variety of fresh and dry herbs and spices if your choice: cumin, parsley, chieves,dill, oregano, basil, hungarian sweet paprika, black pepper,salt, curcuma, nutmeg • vegan cheddar taste "cheese" • store bought pickled white cabbage salad with sweeteners and garlic flavor • zucchini • rama margarin or vegetable oil

ripe avocados • bananas • golden raisins • unsweetened cocoa powder

egg • green apple • ripe avocado

Chicken breast cut into cubes • Frozen Asian vegetables • (dry weight) Lo mein noodles • Cabbage cut into thick ribbons • Garlic minced • Soy sauce (light) • Soy sauce (dark) • Oyster sauce • Brown sugar • Cornstarch • Sesame oil • olive oil •

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) •

sunflower seeds • sesame seeds • dates (weight after pits removed) • vanilla • dark chocolate • odorless vegetable oil

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

ground pork (80/20) • ground beef (80/20) • quality bread, lightly toasted, crust removed • –3 tbsp milk (enough to soak bread) • small egg • finely grated Parmesan or Pecorino • large garlic clove, minced • –2 tbsp fresh parsley, finely chopped • fennel seeds, lightly crushed • dried oregano • freshly ground black pepper • –2% salt by weight of meat (about 7–9g for 1 lb) •

(about 300g) Chicken breast • (dry weight) Protein noodles • (about 340g) Cottage cheese • Milk • Pasta water • plus extra for garnish Grated Parmesan cheese • Italian seasoning • Black pepper • Salt • Onion powder • Garlic powder • Paprika •

bottle of 80 proof vodka or clear rum (about 3 cups) • (by weight) Grade A vanilla bean pods (origin is not vital, just grade, but I used Madagascar)

ground pork (80/20) • ground beef (80/20) • quality bread, lightly toasted, crust removed • –3 tbsp milk (enough to soak bread) • small egg • finely grated Parmesan or Pecorino • large garlic clove, minced • –2 tbsp fresh parsley, finely chopped • fennel seeds, lightly crushed • dried oregano • freshly ground black pepper • –2% salt by weight of meat (about 7–9g for 1 lb) •

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 •

pork belly, (46 % of total weight) • pork shoulder, (23% of weight) • whole pork liver browned, shrinks from 3 pounds fresh. (31% of weight) • brandy (6% weight) • broth or optional heavy cream (6% weight) • each mace, nutmeg, ginger powder, onion powder, mustard powder, granulated garlic per pound • marjoram per pound • Lemon zest per pound • seasalt per pound • Black pepper per pound • Traditional Braunschweiger Sausage casing is 42 mm diameter. For test sausage, use 28 mm casing. Butcher twine

Shine Muscat grapes, 20 grapes per pound

cumin seeds • carom seeds • fennel seeds • black salt

large pears, cored and sliced ¼-inch thick • teaspoon/5 milliliters fresh lemon juice • freshly grated nutmeg • grated lemon zest • salt • tablespoon/14 grams unsalted butter • tablespoon/15 milliliters honey • almonds • flour • cup/65 grams dark brown sugar, lightly packed • cup/65 grams light brown sugar, lightly packed • teaspoon/8 grams ground cinnamon •

large egg by your choice • Himalayan pink salt • Extra virgin olive oil • boiled French bean • boiled carrot • peanuts • butter

To make pepper paste from fresh Anaheim peppers: • fresh Anaheim wax peppers grown here in Northern California, ripened from yellow to red, to use instead of hungarian wax peppers • % seasalt by weight of the fresh peppers • To make test batch from dried Anaheim red wax peppers: • dried red peppers, 15 grams, soaked weight 75 grams after soaking • % seasalt by weight of the soaked peppers, 15 grams, 2 teaspoons • To make pepper paste from fresh Fresno peppers: • fresh Fresno peppers, pureed, 200 grams • % of their weight in seasalt, 40 grams • Also see my dried paprika powder recipe

spaghetti squash (weight about 3 1/2 lbs) • olive oil • sm yellow onion, chopped • grape tomatoes, halved • garlic, minced • bag fresh baby spinach • ricotta cheese • mozzarella cheese, shredded • grated Parmesan cheese • fresh basil, chopped • salt • Pepper to taste

garlic bulb • salted water • % seasalt by weight of water

cucumber • water • a lemon or lime • Minced ginger • table spoons of Honey • Chia seeds (optional)

fennel seeds (Saunf) • water

feet of pork casing size 32 mm diameter • Chimney of dry Oak firewood • Chimney of dry walnut firewood • chimney mesquite charcoal • fresh lean shoulderham, top, 10% fat • fresh fat shoulderham, bottom rind and bacon, 30% fat • Rosemary extract water, icecold • Lemon juice, one per sausage • Sugar, dextrose • Wright liquid smoke • % of weight of meat in Pink salt, 11 grams • % of weight of meat in seasalt, 4 grams •

milk (any milk; whole milk) • strawberries • Quaker organic oats • chopped bananas • sugar • vanilla extract

| 300 g dry weight linguini (or any pasta) • medium yellow onion diced • butter (or olive oil) • garlic cloves, minced • chicken breast no skin cut in bite size pieces • dried basil • salt, divided • x 14-ounce | 400 g bottle passata or marinara sauce • a chicken bullion cube, crushed (or 1 teaspoon stock powder) • fresh chopped parsley • freshly-ground black pepper, divided • granulated sugar •

Equal amounts of each by weight: • Dried red peppers like Kashmiri or Arbol, grown and crushed • California Bay Tree Laurel, grown and crushed • Coriander seeds, grown • Yellow mustard seeds, grown • Black mustard seeds, purchased • Green peppercorns, purchased • Flaxbark junniper berries, grown • Star anise, purchased • Fennel seeds, grown • Dill seeds, grown • Cloves, purchased

uncooked basmati rice • boneless skinless chicken breasts, butterflied. Weight is about 6 ounces each • fire roasted corn, drained • black beans, drained and rinsed • single use packets of El Paso hot and spicy taco seasoning • scallions, sliced • oil • Salt and pepper to taste • shredded cheddar cheese

lean pork, lamb, chicken, turkey, veal, or mock beef (seitan) • pistaccio nuts or cashew nuts • cubed fat for meats, cashew nuts for mock beef • finely ground meat trimmings • cold water to be absorbed by the ground stuffing • home made beer to simmer the sausages • foot long natural sausage casing to make 6 sausages • cracked green peppercorns • mustard seeds • coriander, ground • ginger, ground • mace, ground •

Pork shoulderham, whole, bone in, dries to six pounds • Himalayan sea salt (900 grams), of which 70 grams will be absorbed when rubbed, rest can be reused • % of weight of deboned ham in Prague #1 curing salt to arrive at 156 parts per million sodium nitrate, USDA recommended level • white wine vinegar to wash the ham • I cup minced lard and 5 grams sea salt to grease the exposed meat of the ham