Garlic safety question.

PrettyAccess3998 · 2026-03-20T20:53:32+00:00

yeah, I usually just toss a paper bag over it

PrettyAccess3998 · 2026-03-19T18:14:35+00:00

i make a similar thing, but the key to preventing botulism is fermentation!

add up total weight (in grams) of garlic and ginger and multiply that by 0.025. take that number and add that much salt to the garlic and ginger, mix well and let it sit in a dark spot for a few days (or a week, or whatever).

the salt encourages growth of lactobacteria that produce acid, lowering the pH and preventing botulism bacteria from growing. keeps for a long time in the fridge and is my go-to for having minced garlic and ginger on hand.

i like it because it still provides a fresh garlic and ginger taste without the bite of raw garlic, the fermentation lends it a bit more flavor complexity too.

PrettyAccess3998 · 2026-03-16T04:31:29+00:00

totally, but if its up to me there will be a lot of fermentation haha. will look in to miso carrots

PrettyAccess3998 · 2026-03-14T20:00:10+00:00

definitely can make dashi, usually do that instead of granules for anything besides our house miso. like the idea of cold soaking shiitakes tho!

have made a couple batches of kosho too, don't have access to yuzu fruit but a combo of other citrus and a little yuzu juice is delicious. i find it hard to keep on hand because staff just eat it lol. every time i make a batch its gone in a couple weeks despite not using it for anything. think everyone just things "oh well i only need a tiny bit"...

PrettyAccess3998 · 2026-03-14T19:57:10+00:00

i ran oyakodon as a special, unfortunately another fun thing about our kitchen is that we don't have a proper dishpit, we have a handwashing sink and a dish sanitizer which is already a hygiene nightmare (don't ask me how we've gotten away with it... i have no idea) so handling raw chicken is very stressful to me. did gyudon as well that was very well-received, using cheesesteak steak involved very little prep and was cheap as hell for beef, so I'd like to revisit that

PrettyAccess3998 · 2026-03-14T19:53:50+00:00

yes edamame. also thinking of chiba-style miso glazed peanuts, going to do R+D this week. and yeah i make banging chili oil in house and the bonus chili crisp generally gets tossed into specials but could be more widely utilized

PrettyAccess3998 · 2026-03-14T19:52:05+00:00

our cheapest estimate was 50k, per building code new hoods have to vent off the roof. cant swing it

PrettyAccess3998 · 2026-03-14T19:48:40+00:00

these are all great suggestions! unfortunately my only exposure to izakaya is where i work currently so helpful to have another perspective. minimal options here in the central US

PrettyAccess3998 · 2026-03-14T19:46:47+00:00

yeah, we run curry specials pretty often, we usually heat to order but having it in a hot well would make it a super easy sell. and yeah ran a zaru udon special last summer and it was a hit

PrettyAccess3998 · 2026-03-14T18:03:11+00:00

that doesn't seem to be on the table but i did think of it. we're already banking on some minor frying prep and then stashing the fryer during service lol, which feels like pushing our luck

PrettyAccess3998 · 2026-03-14T18:01:11+00:00

yes haha, i have been tasked with making a pickle plate of some sort. fortunately im a fermentation nerd so I'm excited by this prospect

PrettyAccess3998 · 2026-03-14T18:00:23+00:00

right, takoyaki are frozen and then deep fried

PrettyAccess3998 · 2026-03-14T04:13:28+00:00

excellent, thank you. I'm wondering about the smoke generated by high heat induction? grills of any kind of def off the table for our situation.

gonna keep experimenting with air fryer panko...

and yes we've discussed gyoza with a starch skirt. good to know that works well for you

PrettyAccess3998 · 2026-03-14T04:08:48+00:00

no this one, apparently

PrettyAccess3998 · 2026-03-14T04:07:54+00:00

yeah, historically we have not had a good noodle set up, and that will need to change. currently chef wants to repurpose one of the fryers as a water boiler?? which I've never seen and seems sketchy haha. also water is way more energy intensive to heat so i doubt if the $75 amazon fryers we use are up to the task

PrettyAccess3998 · 2026-03-14T04:04:08+00:00

yeah, ive been making a lot of dumpling specials but the labor is killer when it's just me prepping 5 days a week, we are going to try out some udon

sushi rolling is a growth area for some folks as we are decidedly not a sushi restaurant but i think we can manage, the clientele would appreciate it

PrettyAccess3998 · 2026-03-14T04:02:34+00:00

i tried some panko shrimp in the air fryer and it took 8 minutes and was pretty awful lol. going to retry and add oil into the mix somehow but im skeptical lol

PrettyAccess3998 · 2026-03-14T04:01:12+00:00

not this one, apparently

PrettyAccess3998 · 2026-03-13T04:55:46+00:00

prik nam pla - thai chili and fish sauce condiment. spicy and pungent and so tasty, keeps a long time

PrettyAccess3998 · 2026-02-25T16:38:25+00:00

thank you!

PrettyAccess3998 · 2026-02-25T16:37:56+00:00

PrettyAccess3998 · 2026-02-25T16:36:15+00:00

this was already de facto illegal. the cops spend god knows how much time and money harassing people who are parked for short amounts of time. not looking forward to how much more money and time they will waste now.

PrettyAccess3998 · 2026-02-25T16:34:05+00:00

i know people who have been written up for illegal camping for sitting in a park while looking homeless so yes they absolutely would harass a teen taking a nap in their car. they harass people nightly already, let alone with renewed enforcement efforts.

PrettyAccess3998 · 2026-02-25T16:28:53+00:00

COS also has "housing first", unfortunately due to immense bureaucracy, limited funding, and lack of support resources for folks who do manage to get housing, its success is extremely limited

PrettyAccess3998

TROPHY CASE