Prismo’s Artisanal Pickles
125g kosher salt, separated
6 kirby cucumbers, halved
Prismo’s Sentient Sandwich
28 ounce can crushed tomatoes
⅓ cup apple cider vinegar
1 Tbsp Worcestershire sauce
Prismo’s Artisanal Pickles
Make a brine using equal parts water and plain white vinegar, adding 25 grams of salt and 100 grams of plain white sugar, and whisk to combine.
Fill a large bowl with about 8-9 quarts of water and then add your sous vide into the water and set to 140°F.
Take out two bell jars with lids.
In one jar add half of your garlic, 2-3 bay leaves, a few bunches of fresh dill and a sprinkling each of allspice berries, mustard seeds, whole cloves, whole peppercorns, and red pepper flakes.
Add halved cucumbers to that jar along with the rest of your garlic and cover with brine, leaving 1cm of headroom at the top of the jar. Seal and place into the sous vide bath for 2 ½ hours.
After 2 ½ hours, pull from the sous vide and let completely cool to room temperature before putting in the fridge overnight.
In the other jar, add all of the same things but do not put into sous vide bath, and crush the garlic a little bit before adding. Also for the brine use a salt and water (100g salt and 2 cups of water) only brine with filtered water.
Let the second jar sit for 3-7 days, room temperature, burping once a day to let the gas escape.
Prismo’s Sentient Sandwich
Start by finely dicing one small onion and 5 cloves of garlic.
Add onion to a pot with 1 Tbsp of olive oil and cook over a medium high heat and for 5-6 minutes before adding your garlic and cooking for an additional 1-2 minutes.
Add one 28 ounce can of crushed tomatoes along with ¼ cup of brown sugar, 1-2 Tbsp of molasses, ⅓ cup of apple cider vinegar, and 1 Tbsp Worcestershire sauce. We are also going to add some sprinklings of allspice, cinnamon, chili powder, and ground ginger.
Stir and then let sit for 1-12 hours. The longer it sits, the better the flavors will be.
Once it has sat, add to a blender and blend at first on low and then on high until fully incorporated.
Add to a squeeze bottle for easy use.
Next, in a small nonstick pan, add 1 Tbsp of butter over a medium high heat. Once melted, add 1 egg.
Move the egg around quickly to make an egg custard of sorts and once it holds its own shape, flatten it out into a single layer.
Add some grated cheddar cheese on top of the egg.
Use the spatula to fold the egg over, top with some fresh pepper and then place the egg on a baking sheet.
Cover the egg with homemade ketchup and then make a sandwich using 2 slices of white bread and a sprig of parsley. Add bacon to take the sandwich to take it to the next level.
In a bowl, combine 285 grams of all purpose flour, 35 grams of sugar, 1 ½ tsp each of baking powder and baking soda and some kosher salt. Whisk to combine.
In the middle of the mixture create a litte well and add 2 ½ cups of buttermilk along with 2 eggs and 3 Tbsp of melted butter. Whisk to combine. Be sure not to over whisk. Lumps are okay.
In a cast iron skillet, melt 1 Tbsp of butter over a medium high heat before adding your pancake batter.
Before flipping, add some strips of bacon and then flip.
Make 2-3 pancakes before topping with butter and maple syrup.
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