Chili crisp

So they're including looks maxing, yacht rock, which I'm actually surprised that wasn't in there before.

Chili crisp, shapewear and cuffing season.

Interesting.

Yes.

might be a fun book.

Someone should write a book on this.

What word would it be? It would be like, Chili Crisp, am I in yet?

I know, Chili Crisp,

I know I've been buying it since the very beginning.

But now you've done what I never thought about, the Chili Crisp.

When

I think of chili crisp, I think of Asian foods automatically.

Yeah, for sure.

I mean, that's definitely where I got the inspiration from.

And I love chili oils.

And I like all things spicy food.

Yeah, no, absolutely.

And exactly to your point, you know, learning about different varieties of peppers from different parts of the world, seeing how people use them in different dishes, even just like different things, like chili crisp, right? Like I wasn't really exposed to chili crisp until, you know, meeting my wife and then, you know, hanging out with my Vietnamese brother.

His wife brought me like this lemongrass garlic and I'm like, I

always like lemongrass essential oil, but... you

There was a big push just for production.

My super hots have been very, very small batch reserve kind of stuff, so trying to expand on that.

But yeah, Chili Crisp is one.

that we've been really interested in getting out.

Several different eating stories.

So for breakfast, I'm having some hot wings with a little blue cheese on the side and some Carbone Chili Crisp.

That sounds good.

This Chili Crisp from Mario and Carbone is fantastic.

Uncanny Valley, that describes the unsettling feeling people can experience when something artificial appears almost but not quite human, is now included in the dictionary.

How about food terms like cake pop? or Chili Crisp or Superfood.

Superfood's easy, right? Got a lot of nutrient-rich foods like broccoli or blueberries.

Other ones include Trash Panda.

Tony made us this garlic chili sauce.

It's chili crisp.

Chili crisp.

My big sister taught me how to make chili crisp.

It took an hour.

It took an hour of frying garlic.

And then as we did that, it started to get crispy and flaky.

And you could hear it be flaky.

So I think this is a very different world and this is why there's a whole section at the end we call essentials, which are, your marinades and chili sauces and things that you can either buy or you can make them yourself.

And even the za'atar oil or the Middle Eastern chili crisp or all those things that are here are made for you to be able to make them really easily and very simply, even though they'll serve you many times in the future if you keep them in the fridge.

So that's the one thing that has changed from 2018 to 2026.

The other thing that has changed is that I just kind of discovered more tricks and things that really help you in with the cooking.

Now, I love in this new book, Yotam Otolenghi in Simple Too, there's a nod to a fair number of social media fads and sensations.

You've got your hot honey has become an Nduja honey.

Chili Crisp has given a Yotam spin.

Where was that coming from? Was that you seeing stuff on your kids' phones and going, oh, this could definitely be an Otolenghi dish?

from the

Chili Crisp bottle.

I don't know.

Oh,