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  • One of the screenshots shown in which I'm offered fruit is actually from Arizona's most iconic home garden, and I'm truly TOUCHED by the opportunity to sample his fruit. Read more about the garden in this NYT article that just dropped: https://www.nytimes.com/2022/02/28/dining/rare-fruit-garden-arizona.html
  • I'll probably change this title a dozen times but I'm still not 100% certain that I've avoided oleo-typos so I'm posting this to Patreon for early access and walking away from it for a day or two before getting back to work on it.
  • I hope Hot Dog on a Stick is a common establishment. Otherwise I'm about to sound like a crazy man.
  • I kept these instructions pretty basic, but you could go insaneo mode and make an oleosaccharum out of like... kumquats and thyme to craft a real ~signature flavor~ for your at-home beverages. I know Williams Sonoma has this iconic smell of lemon, black pepper, and rosemary pumped into their stores, so why can't you?


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Oleosaccharum Needs a Less Cool Name

Use code SHAQUILLE and get 20% off your Kettle and Fire order at https://www.kettleandfire.com/shaquille @The Educated Barfly's Super Juice Video: https://youtu.be/sAmgP5UAywc @Cocktail Time with Kevin Kos's Super Juice Video: https://youtu.be/2RA3AaCO7A8

Comments

Anonymous

I love oleo saccharum! Great way to feel like a real mixologist/molecular gastronomist by doing barely anything. You can also freeze the stuff for a long time if you manage to make a lot of it.

Anonymous

As a young boy, I had a crush on the girls who worked at Hot Dog on a Stick. I’m not sure how to unpack that one.

shaq

Imma b honest w u the uniforms ARE strangely hot like some demented corporate candy striper