I'm Molly and I'm Matthew and this is Spilled Milk the show where we cook something delicious

eat it all and we're back in our closets again oh yeah and that's because we have a special

guest today but today's episode is about chili oil should we start by starting the way

we always start which is starting on down memory lane yes so did I say start enough times

that it doesn't seem like a word anymore I'm going to start by saying that my my start

in the world of chili oil here's how it started are you ready for me to start oh yeah

I think yeah you can go ahead and start okay I'm pretty sure that my first encounter

with chili oil as like a concept was that it was it's always how bad I just start

okay yeah yeah yeah we can start any time you want to start okay so I'm pretty sure my

first encounter with chili oil as a concept was that it was that condiment that lived on the

table in Vietnamese restaurants in like a like a clear plastic jar with a metal lid that the

spoon could poke through yeah or would there be like a little divot for the spoon like in the

lip of the of the jar or like this yeah yeah yeah yeah but I never tasted it because I was

frightened and I think that that it took me actually into nearly into my 30s to discover the

pleasure that is eating chili oil not just looking at it yeah although it is a very attractive

condiment it is around the time that we were opening to Lansing Brandon and I we were really

inspired by the pizza at Ken's artisan pizza in Portland I think that Ken's makes its own

chili oil I'm pretty sure yeah you know it's probably just olive oil and chili flakes I'm guessing

anyway but I remember eating that chili oil drizzled on Ken's artisan pizza and it was the way

that it warmed my mouth was something that I had never encountered before in spicing and yeah and

so we made that chili oil from the you know the very simplest chili oil that I can think of so

olive oil with chili flakes warmed in it for a little bit we made that from the very earliest days

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