It has been awhile has it not! Nearly two years have passed since I have posted any new content to Culinary Zest. It has been so long I am not even sure I remember how to do all this! Here we go!
Welcome to Culinary Zest 2.0! 🙂
I have wanted to get back to posting for eons. Literally. I’ve decided to stop focusing so much on trying to make everything perfect. The perfect setting, the perfect light, the perfect camera and the perfect content I think will have appeal. All that is still important, but right now it is just not as important as I used to think it was.
Culinary Zest exists as a creative space for me, a place to have fun, try new things and maybe share it with someone who might find it fun too.
In that spirit, I’ve decided to make Culinary Zest more about spontaneous fun!
Sharing whatever I find interesting in the moment, which means using my smart phone camera more and the fancy camera less. Because I swear the fancy camera’s batteries are never charged when I need them!
I am still in the learning process with the fancy camera, even though I’ve owned it for over a year. I thought it would make creating easier, but in a way it makes it harder because there is so much new stuff to learn. Did I mention I am short on time 😛 Right now, I just want to focus on things that make it easier for me to share what I’m creating. Smart phone to the rescue!
I was messing around in my kitchen today making some awesome Hot Garlic Chili Oil and decided to grab my smart phone and take a few snaps. I’ve been inspired lately to make this and put it on everything!
Two of my fav YouTubers are Mikey Chen and Mark Weins. The recipe I followed to make this batch of Hot Garlic Chili Oil is from Mikey Chen, go check him and Mark out! They both have amazing channels on food and travel. They also love hot spicy foods-just like me!
When I made this batch of Hot Garlic Chili Oil I didn’t have any star anise. Will definitely be adding star anise for the next batch.
I also did not toast the sesame seeds first, figured the hot oil mixture would do the job on its own, but it didn’t.
Next batch, toasted sesame seeds and maybe some more garlic. I put 5 garlic cloves in this batch, but I am a garlic fiend. I doubt there could actually be *too* much 🙂
I also added more of the vinegar that Mikey Chen uses in his recipe, because I love the flavour of it!
I am definitely looking forward to playing around more with this delicious condiment. On a mission to discover all the yummy things I can put it on or in!