Presumably either a terrible idea or already a thing, not sure which.

I’m thinking crispy-fried-aromatics-in-oil, Mediterranean edition. Garlic, eschalots (aka scallions), thyme/rosemary/etc, vast quantity of parsley, peppercorns, lemon zest, fine-diced rye sourdough.

Jar of that in the fridge, use it like chilli crisp but for white-people food.

Is this a thing? Should it be a thing?

  • The Giant Korean@lemmy.worldMEnglish
    2·
    3 months ago

    I have been thinking about this a lot and I’ve been wanting to try it with various types of cuisine. The base would always be peppers, shallot, and garlic, but you could go in so many directions:

    • Italian: basil, oregano, parmesan, maybe some Calabrian chili oil
    • Indian: sour mango, garam masala, mustard oil
    • Korean: powdered kimchi
    • Mexican: like a riff on salsa macha

    Really endless possibilities here.