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Difficulty: 7th grade / Requested by: me / Time Donation: Total 1 hour and 25 min, 10 min prep, 1 hour 10 min process (30 min inactive time), 5 min cleanup Yield: almost a 2 liter of soda amount Choose Your Own Adventure... Smoky. Complex. Umami. ESSENTIAL GEAR: 2L stainless steel pot digital kitchen scale tongs stainless steel hand colander sharp knife wooden cutting board digital thermometer SUFFICIENT GEAR 2L pot measuring spoons and cups (all of them) tongs colander and extra bowl a good knife cutting board analog thermometer MISE EN PLACE INGREDIENTS 1500g filtered water (1.6 qts) 1 piece (7g) kombu (4 in × 4 in) 15g katsuobushi (1/2 cup) 60g miso (4 Tbsp) 25g green onions, sliced (1/3 cup) 200g tofu, cubed (1/2 pack, about 1 cup) PROCESS In a pot, soak the kombu in the filtered water for 30 minutes. Bring the water to 65-68C (150-155F). Remove the kombu from the water. Reserve for other uses if desired. Ask Google because I don't know any other use for it. Bring the water to a medium boil. Boil for 5 minutes. Add the katsuobushi to the hand colander, and place in the boiling water. Boil for 10 minutes. Remove the katsuobushi. You now have what is known as dashi. It can be used in other recipes, such as tsuyu sauce. Here's the recipe: 1 cup dashi, 1/4 cup soy sauce, 1/4 cup mirin. That is the traditional dipping sauce for soba noodles. Okay back to the miso soup. Add the green onions, and continue to boil for 3 minutes. Cut the heat. Add the miso to the hand colander, place it in the soup, and use a spoon to distribute the miso, leaving the soybean pieces in the colander. Remove the hand colander, and discard of the soybean pieces. Add the tofu. Taste for salinity. If the soup is too salty, add more filtered water, to taste. If it needs more salt, add more miso to taste. Share and Enjoy! FEATURED INGREDIENTS (optional) high quality kombu high quality katsuobushi local green onions good silken tofu STORYTIME This is a slight variation of an Alton Brown recipe from his show Good Eats. SHOUTOUT (optional) A special thanks goes out to Alton Brown for being awesome! Playlist: Coming soon...

Difficulty: College 101 / Wagyu Series: no. 1 / Time Donation: Total 5 hours and 55 min, 20 min prep, 4 hours and 45 min process (2 hours and 30 min inactive time), 20 min cleanup Yield: a lot... about 5550 ml (about 5 quarts) Choose Your Own Adventure... Rich. Complex. Fibrous. ESSENTIAL GEAR: a really sharp chef knife wooden cutting board 5.7L (6qt) stainless steel stock pot precision digital gram scale (accuracy 0.1g) stainless steel colander stainless steel ladle bamboo spatula SUFFICIENT GEAR a sharp knife a cutting board 5.7L (6qt) pot a lot of measuring stuff colander ladle or big spoon spatula MISE EN PLACE INGREDIENTS: 340g ground beef (3/4 lbs) 225g Wagyu, cut into small pieces (1/2 lb) *SUBSTITUTE: If Wagyu is unavailable, any ribeye or tenderloin will suffice. Ground beef can also be used. (2) stalks of celery (2) red bell peppers (4) medium onions (4) garlic cloves, rough chopped (1) 16 oz can of light red kidney beans, drained (1) 16 oz can of dark red kidney beans, drained (1) 16 oz can of pinto beans (1) 14ish oz can crushed tomatoes (2) 14ish oz cans of diced tomatoes (1) 16 oz can of dark beer 10g Worcestershire sauce (1 Tbsp) 30g chili powder (5 Tbsp) 2.5g dried oregano (1 Tbsp) 3.5g garlic powder (1/2 Tbsp) 2.5g cumin (1/2 Tbsp) 36g brown sugar 4 Tbsp 2.5g fresh ground black pepper (1 tsp) 4g sea salt (3/4 tsp) Optional 10 sprigs fresh cilantro tops, chopped 4 sweet green peppers, chopped 1.5g ground coriander (1 tsp) 2.5g smoked paprika (1 tsp) 20g lime juice (1/2 lime, juiced) 11 g cocoa powder (2 Tbsp) 5g liquid smoke (1/2 Tbsp) salt, along the way, and to taste good olive oil PROCESS Saute all of the beef and vegetables until cooked. Then add all of the remaining ingredients and simmer for 3 hours on very low heat. OR follow exactly what we do below... Add enough olive oil to cover the bottom of the pot. Chop one onion and add it to the pot. Stir to coat the onion in oil. Top the onion with the ground beef. Add the 4g salt, 2.5g pepper, and 10g of Worcestershire sauce to the top of the beef. Saute over medium heat, shaking the pan often to prevent burning, allowing the onions to steam the ground beef until slightly brown. Then chop the beef and mix. Cook until the beef is almost done, then add the garlic and cilantro. Sauté until the onions are translucent and the beef is cooked though. Transfer this mixture to a strainer, ensuring to completely empty the pan of everything. Oil left behind is desired. Press the oil out from the beef if you want to feel healthier. Add the chopped Wagyu to the same pot and add a pinch of salt. Sauté over medium low heat until just cooked, so that the fat renders. Add to the strainer, on top of the beef mixture, and cover to prevent from drying. Chop the celery, reserving the leafy tops. Add the celery, olive oil, and some salt to the same pot. Sauté over medium heat. While the celery cooks, chop the red peppers, and add to the pot. Continue to saute over medium heat. While the celery and red pepper cooks, chop the onions. Add the onions, more olive oil, and more salt. Reduce to medium-low heat and saute until almost translucent, stirring often. Finely chop the celery tops and add to pot. If using sweet or spicy peppers, chop and add them as well. Continue to sauté for about 10 minutes, stirring frequently. At this point, much of the water will have been drawn out from the vegetables and evaporated. The onions will begin to caramelize. Allow this to happen, while stirring. When a desired amount of fond (browned bits of food that stick to the bottom of a pan) has formed, deglaze the pan with some of the beer. Deglaze the sides of the pan if fond has formed there, as well. Add the remaining beer and bring to a simmer. Simmer for 5 minutes. Add the tomatoes and spices. Stir to combine. Add the beans. Stir to combine. Add the meat mixture, stir to combine. Bring the chili to a simmer. Turn off the heat and cover. Wait 30 minutes, then bring the chili back to a simmer and turn off the heat and cover. Repeat that 4 more times. This allows the chili to stay very warm, encouraging the flavors to meld, but prevents burning on the bottom of the pan. Serve with toppings of your choice; Schmickles Pickled Red Onions , The OCDC Hot Sauce , and cheese are recommended. FEATURED INGREDIENTS (optional) Japanese Wagyu local celery local onions local, organic cilantro cumin seed from Otaki Herb Garden STORYTIME This is an upgraded version of Not Texas Chili . We like this chili better. We've been making it for about one year now. It's a greater recipe. Wagyu Dance! *NOTE: The Wagyu Dance is similar to the Safety Dance, but reserved for when enjoying Wagyu. Playlist Coming soon...

Difficulty: Super Mario Bros. (NES) World 1-1 / Requested by: me / Time Donation: 25 minutes, 5 min prep, 15 min process, 5 min cleanup Yield: 500 ml (about 16 oz) Choose Your Own Adventure... Zesty. Semi-sweet. Refreshing. ESSENTIAL GEAR: stainless steel pot sharp knife digital kitchen scale hand colander glass container with lid peeler (optional) grater (optional) funnel (optional) SUFFICIENT GEAR any pot decent knife measuring spoons and cups straining device ceramic bowl w/plastic wrap MISE EN PLACE INGREDIENTS 20g lemon juice, fresh squeezed (4 tsp) 4g lemon peel (4 strips) 50g honey (2 Tbsp) 24g ginger root, rinsed, thin sliced and rough chopped (2 knobs?) 65g sugar (5 Tbsp) 500 ml water (2.11 cups) *NOTE: Peel the ginger if you really want to, but especially if it looks nasty. PROCESS Add everything to a pot. Stir until the sugar and honey are dissolved. Bring to a boil. Reduce to a simmer. Simmer for 10 minutes. Allow to cool for 5 minutes. Strain into a container of your choice. Share and Enjoy! The OCDC Ginger Beer Syrup Recipes: Ginger Beer: 1 part The OCDC Ginger Beer Syrup 2 parts soda water desired amount of ice Moscow Mule: 60g good vodka (2 oz) 14g fresh lime juice (about ½ medium lime) 118g ginger beer (4 oz) Lime wedge, for garnish desired amount of ice Kentucky Mule: same as above, but replace good vodka with good bourbon Share and Enjoy! FEATURED INGREDIENTS very fresh ginger very fresh lemon acacia honey from Hungary organic cane sugar STORYTIME After brewing beer for many years, we wanted to offer a non-alcoholic beverage to our guests, so we made a ginger beer recipe to serve on tap from kegs. We realized that we needed to adapt the recipe for home use, so we developed this recipe. SHOUTOUT A special thanks goes out to Arcana Brewing Company for inspiring us to dig up this recipe. You can find a version of this at their taproom in Carlsbad, CA. If you're in town, pay them a visit! Playlist:

Difficulty: Super Panda + Sunny D Dawg / Requested by: Super Panda / Time Donation: Total 30 minutes, 5 min prep, 10 min process, 15 min cleanup Yield: 2 cups Choose Your Own Adventure... Peanutty. Roasty. Smooth. ESSENTIAL GEAR: Vitamix blender (any model) w/ tamper thin-tipped silicon spatula angled brush (see below) *NOTE: A thin-tipped silicon spatula is ideal for not only getting between the Vitamix blades to remove the peanut butter, but it also won't scratch your Vitamix container. SUFFICIENT GEAR There is no substitute for a Vitamix. Read that fourteen more times. thin-tipped spatula MISE EN PLACE INGREDIENTS 282g good, salted, roasted peanuts (2 cups) 4g sea salt (2/3 tsp) 7g good honey (1 tsp) 15g sunflower oil, (1 Tbsp) PROCESS *DISCLAIMER: These instructions are straight from the Vitamix website for a 48oz container. There will be chugging and grinding, there will be weird, burning smells, the peanut butter will be warm, but very smooth. I don't know, just go with it...there's a good warranty on the thing (if you registered it). Here's the URL to the recipe if you don't believe us: https://www.vitamix.com/us/en_us/recipes/peanut-butter?container=48-ounce Place nuts into the Vitamix container and secure lid. Start the machine on its lowest speed and quickly increase to its highest speed. Use the tamper to press the ingredients into the blades. In 1 minute, you will hear a high-pitched chugging sound. Continue using the tamper until the peanut butter begins to flow freely through the blades. For a creamy peanut butter blend for a total of 2 minutes. *NOTE: Cleaning your Vitamix container as recommended by Vitamix will NOT, I repeat, will NOT, remove all of the peanut butter from the container. Give it the old smell test. If it smells like a peanut, it probably walks like a peanut, or whatever. Use an angled brush with soap on it to clean underneath the blade. That is, unless, you want your hot sauces and soups to taste like peanuts. We don't so we clean. FEATURED INGREDIENTS sea salt from the coral-filled seas of Yoron Island (near Okinawa, Japan) salted, roasted peanuts from Chiba good sunflower oil great honey THE HAIKU peanut butter boy you are such a brave falcon watch the movie ya'll Playlist:

Difficulty: Super Panda + Sunny D Dawg / Requested by: Super Panda / Time Donation: Total 55 minutes, 10 min prep, 30 min process, 15 min cleanup Yield: 1.18 liters (1.25 quarts) Choose Your Own Adventure... ESSENTIAL GEAR: large, stainless steel bowl (that you can easily pour from) stainless steel whisk stainless steel hand colander stainless steel spoon silicon spatula digital kitchen scale insulated, ice cream container ice cream maker machine w/ cooling liquid filled freezer bowl *NOTE: You can buy the ice cream maker machine and insulated ice cream container at places that sell them. SUFFICIENT GEAR mixing bowl whisk extra bowl spatula measuring spoons and cups freezer-safe container There are not any sufficient replacements for the ice cream maker mentioned above. You can try other ice cream machines or methods, but don't blame us when you get frustrated. You've officially been warned. MISE EN PLACE INGREDIENTS *NOTE: Before starting this recipe, you must place the ice cream maker bucket in your freezer, and let it rest there for at least 24 hours. If you don't do this you will make melted ice cream. Trust us, we've done it. 2 really fresh, good eggs 80g sugar (2/3 cup) 29g good whiskey (1 oz) 2.5 g sea salt (1/2 tsp) 5g pure vanilla extract 1 tsp 460g heavy cream (a little less than 2 cups) 230g whole milk or 2% milk (1 cup) 65g smooth, store bought peanut butter (1/4 cup) OR level up and use this: 65g The OCDC Peanut Butter (1/4 cup) *NOTE: If overly-processed milk, heavy cream, and peanut butter are used, the ice cream will have a greasy texture and leave an unpleasant film on your palate. Ensure to use the highest quality, most-unprocessed, but pasteurized dairy products and peanut butter for this recipe. PROCESS Put your game face on. Whisk the eggs in a large bowl for 1-2 minutes until fluffy, but nowhere near as fluffy as Gabriel Iglesias. Whisk in the sugar, a little bit at a time until blended completely. This will take about 1 more minute. Read step 5 before completing this step. Pour in the cream, milk, salt and vanilla. Mix until blended. Using a mesh hand colander, blend in the peanut butter until incorporated. Note: The mixture will not be a registered business. Mixing in the peanut butter is much more difficult with homemade peanut butter, so be patient. You can alternatively, in a separate bowl, whisk the peanut butter and milk together, and then add it during this step. Add the whiskey to the mixture and stir to combine. Do not let the mixture warm up. If needed, cover and place in the refrigerator for up to 4 hours. Immediately pour the mixture into the ice cream maker bucket, leaving any chunks behind, unless you're into that thing. Then quickly place the paddle in, attach the cover, and turn it on. Let the mixture churn until it is almost solid, about 18 minutes. Place a freezer-safe container (with lid) in the freezer to chill. Remove the container and use a spatula to assist in pouring/scraping the ice cream into the container. Share and Enjoy! (Store for up to two weeks.) *NOTES: This ice cream will not freeze completely due to the alcohol in the whiskey. However, it will contain alcohol. If you choose not to include alcohol, you will inevitably break most of the spoons in your house trying to serve it. We've done that too. If you like solid blocks of ice cream and want to build a peanut butter ice cream igloo, go ahead and leave out the whiskey. OFFICIAL SNACK OF THE BLOGDAY: FEATURED INGREDIENTS Chiba No Makiba whole milk Hokkaido Fresh Cream 35% milk fat heavy cream The OCDC Peanut Butter Sea salt from the coral-filled seas of Yoron Island (near Okinawa, Japan) organic cane sugar Kiora Gourmet eggs STORYTIME We love Chiba peanuts and Chiba dairy, so we set out to make an awesome peanut butter ice cream. We're pretty sure that you'll like it, but might complain about having to buy a proper ice cream maker and container. Trust us, just do it. SHOUTOUT A special thanks goes out to Ben and Jerry for writing a book that helped us build ice cream igloos. Playlist: Artist - Title Coming Soon...

Requested by: Tuna Charlie aka Ojidebu OG: 1.086 (21.5 °P) FG: 1.014 (3.5 °P) ADF: 66% IBU: 207 Color: 9.6 SRM (19 EBC) Alcohol: 9.6% ABV (7.5% ABW) Boil: 60 minutes Pre-Boil Volume: 7 gallons (26.5L) Pre-Boil Gravity: 1.074 (18 °P) Extract Weight Percent Pale Ale DME (8 °L) 9 lbs. 70.6 Cane Sugar (8 °L) 3.25 lbs. 25.5 Steeping Grains Caramel Malt (40 °L) 0.5 lbs. 3.9 Hops IBU Columbus 11% AA, 60 min 5 oz. (141g) 141 Columbus 11% AA, 15 min 3 oz. (85g) 40 Whirlpool Columbus 11% AA, 15 min 4 oz. (113g) 26 Yeast White Labs WLP001 California Ale Yeast Fermentation and Conditioning Use 2 liquid yeast packages or make an appropriate starter. Ferment at 68° F (20° C). Allow the beer least 4 weeks before bottling or serving. When finished, carbonate the beer from 2 to 2.5 volumes.

Difficulty: 3rd grade / Requested by: me / Time Donation: Total 1 hour and 35 min, 10 min prep, 1 hour and 15 min process (15 minutes inactive time), 10 min cleanup Yield: quite a bit, probably 1200ml Choose Your Own Adventure... Mild spiciness. Flavorful. Garlicy. ESSENTIAL GEAR: wooden cutting board a really sharp chef knife stainless steel pot precision digital gram scale (accuracy 1g) a few bottles large enough to contain this hot sauce w/ lids stainless steel funnel Vitamix blender (any model) SUFFICIENT GEAR wooden cutting board a sharp chef knife a pot precision digital gram scale (accuracy 1g) a ceramic bowl plastic funnel an okay blender *NOTE: Using any blender other than a Vitamix will not fully emulsify the hot sauce ingredients, causing it to separate. No problemo, just shake it before pouring it out of the bottle. MISE EN PLACE INGREDIENTS 175g red bell pepper, cut into chunks 330g onion, cut into chunks 40g garlic cloves, whole 15g sea salt 150g high-quality vinegar 250g water 42g fresh, spicy red peppers or 14g dried spicy red peppers, tops cut off 7g granulated sugar *VARIETY NOTE: Replace the spicy red peppers with any variety of pepper in the same amount. Get spicy! PROCESS Add vinegar, salt, and sugar to the pot and stir to dissolve. Add all of the vegetables and peppers to the pot. Bring the solution and vegetables to a boil, stirring frequently to prevent burning. Boil for 20 minutes, slightly covered. Let cool for 15 minutes Blend thouroughly. Pour the hot sauce back into the pot. Bring back to a boil to release any trapped air, watching carefully to ensure that the solution does not boil over. If it begins to boil over, remove it from the heat, then try again. Let cool for 15 minutes. Bottle and refrigerate for up to three weeks. Share and Enjoy! FEATURED INGREDIENTS Mizkan sushi vinegar Sea salt from the coral-filled seas of Yoron Island (near Okinawa, Japan) STORYTIME This is a non-fermented version of a hot sauce recipe from some dude who I met in Okinawa, Japan. SHOUTOUT A special thanks goes out to West End for interest in this recipe. Cheers! PLAYLIST

Difficulty: 8th Grade / Requested by: Everyone / Time Donation: Total 35 min, 10 min prep, 20 minute process, 5 min cleanup Yield: 2 jars large enough to fit 3 Japanese cucumbers each Choose Your Own Adventure... Complex. Tangy. Crunchy. ESSENTIAL GEAR: wooden cutting board a really sharp chef knife stainless steel pot or stainless steel kettle w/ spout precision digital gram scale (accuracy 0.1g) (2) large enough, glass jars w/ sealing lids SUFFICIENT GEAR a sharp knife small pot way too many measuring cups and spoons a ceramic bowl w/ some plastic wrap MISE EN PLACE INGREDIENTS 6 Japanese cucumbers (3 per jar, sliced into jar-length spears and chips) 190g high-quality vinegar, not white distilled (3/4 cup) 176g high-quality beer, preferably craft (6 oz or 1/2, 12 oz can or bottle) 20g sea salt (1 Tbsp) 2g calcium chloride (1/4 tsp) 10 cloves of garlic, peeled and sliced (5 per jar/20g per jar) 1 tsp fresh or dried dill (1/2 tsp per jar) 2 tsp black peppercorns (1 tsp per jar) 2 dried chilis or 1/4 tsp red chili flakes (1 chili or 1/8 tsp per jar) *NOTE: the calcium chloride provides the signature, Schmickles' Pickles crunch! PROCESS Add beer, vinegar, salt, and calcium chloride to a kettle, stir to dissolve, ensuring that most of the carbonation is released from the beer. This is now pickling solution. Bring to a boil, watching carefully to ensure that the solution does not boil over. If it begins to boil over, remove it from the heat, then try again. While the solution is coming to a boil, add all other ingredients to the jars, layering this as follows, from bottom to top: peppercorns, dill, red peppers or flakes, garlic, cucumbers. Once the solution has come to a boil, turn off the heat, and let cool for 5 minutes. Pour the pickling solution over the cucumbers in the jars until the cucumbers are completely covered. Rest the lid on the jars or cover the ceramic bowl with plastic wrap. Do not tighten the lid on the jar, or you'll have much difficulty getting to your delicious Schmickles' Pickles. After an hour, tighten the lid and place the jar or bowl in the fridge for up to three weeks. Share and Enjoy! *VARIETY NOTE: add some carrot slices to the jar, or replace the cucumbers all together. FEATURED INGREDIENTS (optional) Really good, Japanese apple cider vinegar Japanese Lemon Beauty Vinegar Sea salt from the coral-filled seas of Yoron Island (near Okinawa, Japan) Ball Pickle Crisp Granules (calcium chloride) Dried Dill from Otaki Herb Garden Rainbow Peppercorn Medley STORYTIME Sometime back in 2012, my friend and I happened upon a pickle recipe using Saranac's White IPA and we fell in love with it. We had found it on some random food blog. Over the years, I've changed and enhanced the recipe using different ingredients. This is it's final form. At one point, I wanted to start a pickle business, but quickly realized that I stunk at business. There were a few co-workers who actually used to buy jars of these for $20 each. You know who you are. On an outing in Southern California, a bartender suggested that my friend and I rethink my pickle business idea. She said that we should call it Schmickles' Pickles, and thus the name was born. Thanks random bartender! SHOUTOUT A special thanks goes out to some random food blog dude! PLAYLIST

Difficulty: Kindergarten Cop / Requested by: me / Time Donation: Total 20 min, 5 min prep, 10 min process, 5 min cleanup Yield: 1 onion-sized jar Choose Your Own Adventure... Simple. Tangy. Bright. ESSENTIAL GEAR: I know, but I didn't notice the garlic skin at the time. wooden cutting board a really sharp chef knife stainless steel kettle w/ spout precision digital gram scale (accuracy 0.1g) glass jar w/ sealing lid SUFFICIENT GEAR a sharp knife small pot way too many measuring cups and spoons a ceramic bowl w/ some plastic wrap MISE EN PLACE INGREDIENTS (1) red onion, medium-thin sliced (2) cloves of garlic, thick sliced 124g apple cider vinegar (1/2 cups) 10g any granulated sugar (1 Tbsp) 8g sea salt (1 1/2 tsp) 236g filtered water (1 stupid cup) 2g calcium chloride (1/4 tsp) *NOTE: the calcium chloride provides the signature, Schmickles' Pickles crunch! PROCESS Slice the red onions as thin as you can. If you want perfectly uniform slices, go get an adjustable, ceramic-bladed mandolin; use it and try not to slice off your fingertips. Gently stuff all of the sliced red onions and garlic in the glass jar, or lay them to bed in a ceramic bowl. In the kettle or a pot, combine the apple cider vinegar, sugar, salt, water, and calcium chloride. Stir or swirl until the ingredients have dissolved into the liquid. This is now pickling solution. Bring the mixture to a boil, turn off the heat, and let cool for a minute or two. Slowly pour the pickling solution over your sliced onions until they are covered. If there is not enough solution, top up with more apple cider vinegar. Rest the lid on the jar or cover the ceramic bowl with plastic wrap. Do not tighten the lid on the jar, or you'll need young John Cena to remove it. After an hour, tighten the lid and place the jar or bowl in the fridge for up to three weeks. In a few hours, after the onions bathe in the pickling solution, the vinegar will leech the red color from the skins and then it will reincorporate it into the white parts of the onion slices, creating a brilliant pink color. Share and Enjoy! FEATURED INGREDIENTS Really good, Japanese apple cider vinegar Sea salt from the coral-filled seas of Yoron Island (near Okinawa, Japan) Ball Pickle Crisp Granules (calcium chloride) STORYTIME I found this recipe on the internet and made it better. You're welcome. 🙇 PLAYLIST

Difficulty: 5th Grade / Requested by: Jared / Time Donation: Total: 3 hours and 40 minutes, 20 min prep, 3 hour process (2 hours inactive time), 20 min cleanup Yield: Enough for one person to eat chili every meal for 5 days Choose Your Own Adventure... ESSENTIAL GEAR: a really sharp chef knife wooden cutting board 5.7L (6qt) stainless steel stock pot SUFFICIENT GEAR a sharp knife a cutting board 5.7L (6qt) pot INGREDIENTS: 1.5 lb ground beef (4) stalks of celery (1) red bell pepper (4) medium onions (1) 14ish oz can of light red kidney beans, drained (1) 14ish oz can of dark red kidney beans, drained (1) 14ish oz can of pinto beans (1) 14ish oz can tomato sauce (2) 14ish oz cans of diced tomatoes 5 Tbsp chili powder 1 tsp chipotle powder 1 Tbsp oregano 1/2 Tbsp garlic powder 1/2 Tbsp cumin 3 Tbsp lime juice (optional) 1 tsp smoked paprika (optional) 2 Tbsp cocoa powder (optional) 1/2 Tbsp liquid smoke (optional) 4 Tbsp brown sugar 1 cup good beer (preferably dark) salt, to taste preferred oil PROCESS Brown ground beef, salt to taste, drain. Dice and sauté vegetables over medium heat, in oil of your choice, salting along the way, to taste. Start by sauteing the celery for about 10 minutes , then add the red pepper and sauté for 5 minutes more. Then add the onion, and sauté until transparent. Combine all ingredients in a stockpot and simmer for at least 2 hours. Serve with toppings of your choice; Schmickles Pickled Red Onions , cotija cheese, diced onions, and cilantro are recommended. Enjoy. STORYTIME We like chili. We've been making it for over 30 years. We developed this recipe that entire time, so that's cool. It's a great recipe. PLAYLIST

Difficulty: Guns N Roses, Patience / Requested by: Rilakkumaisnumber1 / Time Donation: Total 1 day 10 hours, 15 min prep, 1 day 9 hours 30 min process (1 day 8 hours inactive), 15 min cleanup Yield: as much as you want Choose Your Own Adventure... Funky. Spicy. Garlicy. ESSENTIAL GEAR: large plastic container w/ lid glass jar w/ sealing lid wooden cutting board sharp knife grater digital kitchen scale plastic gloves colander large bowl SUFFICIENT GEAR large container w/ plastic wrap plastic container w/ sealing lid cutting board knife digital kitchen scale plastic gloves colander large bowl MISE EN PLACE *NOTE: This recipe includes a spreadsheet calculator, in order to accurately adjust ingredient amounts based on the weight of the chopped cabbage. If you're not using the spreadsheet, follow the amounts below. Download the spreadsheet here: STEP1: INGREDIENTS 1500g napa cabbage, chopped 300g carrots (and/or daikon), cut into matchsticks 42g sea salt 114g filtered water PROCESS: Rinse any dirt from the outside of the cabbage. Chop the cabbage into bite size pieces. Using a very sharp knife will prevent bruising and keep the cabbage and all other vegetables fresher. Discard any brown or wilted parts. Rinse the cabbage thoroughly with filtered water in a colander. Add cabbage to the plastic tub (brining container) with the salt, layering the cabbage and the salt. Gently mix and massage to fully combine. Add the water to the brining container and mix to combine. After about 2 hours, the salt will pull out enough moisture from the cabbage to cover the cabbage. If this did not naturally occur, press the cabbage down until it is covered with water. Refrigerate overnight, about 8 hours. STEP 2: INGREDIENTS 1260g napa cabbage and other veggies (pickled, rinsed, drained) *NOTE: the salt will have pulled out so much water from the cabbage that you'd accuse it of being on a fad diet. That's why that amount is different from the original 1500g of cabbage. 46g garlic, grated 19g ginger, grated 33g green onions, chopped 28g sugar 28g fish sauce 7g sea salt 92g Korean red pepper 7g togarashi (optional) PROCESS Remove the cabbage and other veggies from the brining container and place in a colander, in a sink. Rinse the vegetables thoroughly with filtered water. Take a small amount of cabbage mixture in your hand. Rinse it with water, and squeeze the water out over the sink; repeat the rinse and squeeze two more times. Place the rinsed and squeezed cabbage mixture back in the brining container. Using that method, rinse and squeeze the water from the remaining cabbage mixture and place it in the brining container. This step is important or the kimchi will be too salty. Prepare the kimchi containers. I prepare the kimchi containers by spraying the inside and the inside of the tops with rubbing alcohol, letting that sit for a minute then wiping it clean with a paper towel. As long as they're clean, you should be good. Glove up! Place the remaining ingredients on top of the cabbage in the brining container. Then mix with your hands until thoroughly combined. Now place the kimchi in the containers using your gloved hands, and gently press down with each addition, to ensure that there are nearly zero air pockets. Leave about an inch of headspace in each container. When the kimchi ferments, it may expand. If there isn't enough empty space at the top of each container, when the container is opened, it will foam and overflow. Trust, leave the space. Wipe the rim of each container to remove kimchi residue. Again, I use rubbing alcohol and small swatches of paper towels to do this. You can clean them however you want. Place the lids on the kimchi containers and tighten. Put the containers in a dark place, not mentally, but physically. STEP 3: INGREDIENTS patience or not PROCESS You can totally place the kimchi in the refrigerator and be fine, or you can follow the fermentation process below. The natural occurring yeast and bacteria on the vegetables will start to consume sugars in the kimchi and produce CO2, flavor compounds, and acid (think sourness, not movies from the '80s). The yeast and bacteria will be more active at higher temperatures and less active at lower temperatures. Check the kimchi containers every 8 hours and open the lids to release pressure. VERY IMPORTANT: if you don't do this, the containers may explode! Taste the kimchi every 8 hours until the desired sourness and funk are achieved. I usually wait 1 to 2 days. I don't like sour kimchi. Once the desired taste has been achieved, chill the kimchi. It will keep for a long while, but I'm going to say that you should only keep it for 2 to 3 weeks. Share and Enjoy! It is great by itself, on top of rice, in fried rice, in nabe, with Japanese curry, and stir fried with shaved pork belly! FEATURED INGREDIENTS Korean crushed red pepper (VERY IMPORTANT) Japanese crushed red pepper spice blend craft fish sauce roasted sea salt natural sugar STORYTIME My wife wanted me to make homemade kimchi, so after a lot of failed attempts, I figured it out. Playlist: Coming soon...