Wyatt Cooks Things

Wyatt Cooks Things Dedicated to making great food from every corner of the world.

I’m making a long awaited batch of chili crisp tomorrow so if you want to order an 8oz container for $8 send me a dm and...
03/06/2022

I’m making a long awaited batch of chili crisp tomorrow so if you want to order an 8oz container for $8 send me a dm and i’ll put you down :) i have kimchi coming sometime in the next 2 weeks as well!

Here are some things i’ve made and some things i’ve had in the past few transformative months. i’ve been trying to consc...
02/09/2022

Here are some things i’ve made and some things i’ve had in the past few transformative months.

i’ve been trying to consciously taste my meals and take my time to analyze the sensations i feel. it’s been fun getting to know food on a more personal level as i eat with more intention.

Poké bowl for lunch today. Thinking about marinating some short ribs for galbi-jjim tomorrow so expect a post on that! ...
10/14/2021

Poké bowl for lunch today. Thinking about marinating some short ribs for galbi-jjim tomorrow so expect a post on that!

Friday lunch. Chicken and gourmet mushrooms in a lemon basil cultured butter cream sauce.
10/08/2021

Friday lunch. Chicken and gourmet mushrooms in a lemon basil cultured butter cream sauce.

09/18/2021

Heyo friends you should follow me on tiktok! I’ll be posting a lot more short form content like this so if you like it, let me know by giving me a follow!

This fermented garlic honey is a great source of beneficial microbes to keep your gut microbiome AND your tastebuds satisfied. put it on pizza, fried chicken, and incorporate it into dressings and sauces! (or just toss down a spoonful) 🐝🍯🧄

I spent all yesterday creating this beautiful kimchi recipe. I looked at the most popular kimchi recipes from people lik...
03/31/2021

I spent all yesterday creating this beautiful kimchi recipe. I looked at the most popular kimchi recipes from people like and and saw what I liked and didn’t like.

This is what I wanted to accomplish: a nice red color, spicy, funky, not watery, fresh, crunchy, and authentic in process.

I had to adjust some things in my technique from my first batch. I washed the cabbage after salting because I wanted a pure flavor without being inundated by salt. That also gave me the option to toss out the brine and create a pasty, not watery texture. I also used a traditional technique of using a porridge made from glutinous rice flour, water, and sugar. I used palm sugar for a bit of nuance, and actually came out great! When added to the chili paste, it makes a nice spreadable texture that adheres to the soggy cabbage leaves.

I learned a lot and I’m pretty confident in this batch. It’ll sit in gallon glass jars with airlocks for the next couple days. In the AZ heat, the process should go by much faster than normal.

This batch will be for sale as soon as it’s ready. More info soon.

GIVEAWAY WINNERS!! Congrats to Sam Librea on Facebook, .13, and .huerta ! DM me your choice of chili crisp, chili oil, s...
03/28/2021

GIVEAWAY WINNERS!! Congrats to Sam Librea on Facebook, .13, and .huerta ! DM me your choice of chili crisp, chili oil, spicy pickles, or regular pickles! Thanks for sharing and getting the word out about my page! I’m excited about starting up my shop and sharing these flavors with all of you.

Hi again! Long time no see! I’ve been busy testing some recipes for future projects and I’m excited to finally share the...
03/02/2021

Hi again! Long time no see! I’ve been busy testing some recipes for future projects and I’m excited to finally share them with you guys!

I’ve had a lot of people ask if they can get a jar of chili crisp and some other stuff i’ve posted on here and I’m happy to announce that now you can! I’ll be selling 8oz jars of chili crisp and umami pickles! This is just the beginning so stay tuned for more products in the future! Keep an eye out for a post tomorrow detailing how to order!

ALSO: Thanks for getting me to 100 followers! To celebrate this goal and the launch of the store, I’ll be giving away 1 jar of umami pickles, 1 jar of spicy umami pickles, and a jar of chili crisp for both Instagram AND Facebook followers! Double your chances to win by following on both platforms!

To enter:
* follow
* share this post on your story and mention me
* mention a friend in the comments and comment what item you want to win!

Good luck everybody! Thanks for checking this out and supporting me!

For a while, I’ve been trying to find the perfect fried rice recipe. Here are a few things that I have discovered over t...
01/27/2021

For a while, I’ve been trying to find the perfect fried rice recipe. Here are a few things that I have discovered over the past few months of cooking this every week:

-Use day old rice
-Use a wok over high heat
-Lard is the best cooking fat for this
-White pepper, MSG, salt, sesame seeds, and gochugaru is all you need
-Soy sauce and Liao jiu have to be swirled around the outside (thank for that one)
-You can never have enough scallions
-To get more flavor, run a torch along the whole affair while it’s cooking
-If you make enough of it, it classifies as a main course

After a long week, these roasted poblano and oaxaca tacos are exactly what you need. You stuff the poblanos with the che...
01/23/2021

After a long week, these roasted poblano and oaxaca tacos are exactly what you need. You stuff the poblanos with the cheese and roast them over a fire so they get some blackened charred flavor (don’t worry, charring on vegetables is not dangerous in the same way that charred meat is.) Then you chop it all up together and pan fry it to get some browned crispy cheese bits. There was a pretty good deal on skirt steak so I went ahead and made some carne asada to add a little more texture and flavor to the affair. I was on a bit of a time constraint or else I would have made my own tortillas but store-bought still did the trick. The recipe is adapted from so check out his great videos on how to be a better home cook! This is definitely one you need to try.

Szechuan? Sichuan? Szechwan? 四川?However you want to spell it, the food from this central Chinese province is unmistakabl...
01/15/2021

Szechuan? Sichuan? Szechwan? 四川?However you want to spell it, the food from this central Chinese province is unmistakable. Its popular chili oil has made its way into the kitchen of every self respecting “foodie” and rightfully so. The characteristic numbing 麻辣 (málà) flavor and smoky spiciness makes it the perfect condiment for everything. The neighboring province of 贵州 (Guizhou) took that iconic taste, but turned it up to 11 by adding crunchy elements like fried garlic and shallots. 油辣椒 (yóu là jiāo/chili crisp) is exactly what you need on top of every meal.

This is now my third multi-quart batch of chili crisp in under 6 months. had it right when she said that chili crisp “is a lifestyle”. With each batch, I’ve found things that i like, and things that’s I don’t like. I really like a big hit of málà, a lot of MSG, and a bit of peanut with every bite. I REALLY don’t like the little cellulose shells that szechuan peppercorns have. Chili crisp, like everything else you cook, can be extremely customizable. You can add an ungodly amount of MSG that might make a slightly racist white woman run to tell her doctor, or enough peanuts to send a regular person into anaphylactic shock. All jokes aside, chili crisp is one of those things that will probably never have a set recipe in my house. Who knows, maybe next time I’ll add some fermented soy beans, or smoke my own peppers, maybe even throw in some dried squid like . The world is yours when it comes to chili crisp. I implore you to make your own and experiment with different ingredients that you enjoy.

Thanks for diving into my first real “food writing” post on this account and for almost 50 followers on Instagram! I am excited to share some exciting recipes with you soon and maybe even a website at some point in the future 👀

01/15/2021

Hi everybody! This is where I plan on posting most of my cooking projects I’ve been working on and hopefully I can teach you guys some things along the way! I’m working on a website where I’ll post most of the recipes I’ve been making and some longer-form content. With each post I’ll try give you the accurate history of the most popular dishes from around the world and explain why they scientifically tastes good! Feel free to make requests in the comments on what I should make!

-Wyatt

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