I'm Molly and I'm Matthew and this is spilled milk the show where we cook something delicious

eat it all and you can't have any and today we're talking about chili crisp oh my gosh

I feel like we're only like two years late to this party that's more on time than we've

been to other parties yeah it is more on time what were you gonna say I don't even know

right start though if we are this episode was suggested by listener and guest Kenji Lopez

alt but will he be a guest on this episode we'll see oh you got it you got a tease the audience

like you know if you if you keep listening like maybe maybe I'll show you my six pack abs that's

that's my how I tease yeah okay well Matthew tell me about your chili crisp memory lane I think

is it tell me about your six pack abs well no I've I've seen them at the nude beach that's right

yeah I mean I'm trying not to look at them yeah like but but there's there was like a lot of

definition there right like real food writer abs oh yeah son was like rippling off your skin

like the the ripples of muscle is what I mean uh yeah cuz I covered myself with muscles that I

gathered off of off a bossy rock okay uh that was such a dad joke yeah it was all right so my

chili crisp memory lane there there was like a moment where all of a sudden like non Chinese food

writers all of a sudden really got into Laoghan mob brand chili crisp and if you had asked me like

before we sat down start recording this episode and I should specify I'm actually standing up I

would have said that was like 2014 but apparently I'm way off no Matthew so I did the research for

this episode and I too was surprised to discover that that was like 2020 uh 2021 depending on sort

of what what demographic of of non Chinese food writers we're talking about yeah I mean I know I

had something in my house before that but like I I try to maintain my cutting edge status well so

here's here's what I found on the old interwebs so I think that non Chinese food writers and chefs

first got into it in like or at least it kind of became like a trendy ingredient for people in

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