1/ so... I had originally actually planned an appendix with Nigerian, Mexican, fusion Korean-American etc. recipes Didn't happen in time. https://twitter.com/PWilliamKitty/status/892733736864944128 …
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Replying to @MorlockP
2/ If the first two books get picked up by a major publisher, or if I self-publish and make a decent amount, I will accelerate books 3 & 4
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Replying to @MorlockP
3/ ...and if I do this, I might very well create a small cook book of Aristillus recipes as a kickstarter bonus.
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Replying to @MorlockP
4/ Korean short rib pizza (book 2, chapter 182) is one I'm particularly looking forward to perfecting Step 1: take one live pig and a gun
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Replying to @MorlockP
5/ But there are others. I actually got a few Nigerian cookbooks and made some of the things sold in Ewoma's family's restaurant.
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I love northern Thai (Isaan) sausage -- it's fermented, has a bit of rice inside the casing. So damn good.
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Replying to @BostonDelendEst @aerofile1 reply 0 retweets 2 likes
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Yeah, it's fucking legit. Definitely recommend that you give that a go next time you make sausage. Acidity makes it eat "lighter".
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excellent; can fit more in !
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