Chadtoshi Nakamoto on Nostr: nprofile1q…qzw4s A few thoughts: - Olives should be popped in the food processor to ...
nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpq8suxpradq6zcl5r5nfhrkzd7lm3lt3fe0ndg5dcmu4gs07779whqwqzw4s (nprofile…zw4s)
A few thoughts:
- Olives should be popped in the food processor to create a mixed olive spread. Kalmata, green, and black. This way people can get the ratio right per bite.
- Get a sun dried tomato/bell pepper spread. Full puree, but thick. It adds non-pickled acidity which becomes a nice change of pace from all the fucking pickles people put on charcuterie.
- Need more cheese. Thin parmesan pack from Costco, as well as 3- and 5- year Gouda.
- More jam to balance salt
nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqmvnyr96rcm7pxnucdp97h38cy6339nv3p3k0mss32dvuup446e5qf975kg (nprofile…75kg)
A few thoughts:
- Olives should be popped in the food processor to create a mixed olive spread. Kalmata, green, and black. This way people can get the ratio right per bite.
- Get a sun dried tomato/bell pepper spread. Full puree, but thick. It adds non-pickled acidity which becomes a nice change of pace from all the fucking pickles people put on charcuterie.
- Need more cheese. Thin parmesan pack from Costco, as well as 3- and 5- year Gouda.
- More jam to balance salt
nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqmvnyr96rcm7pxnucdp97h38cy6339nv3p3k0mss32dvuup446e5qf975kg (nprofile…75kg)