Nick Muncy

@ultragrrrl Check out pictures of “western drywood termites”. They lose their wings after mating. We’re dealing with them at our place right now too!

LOS ANGELES: what are these weird bug wings I keep finding around my bedroom and dead insects near them? Same thing happened this time last year. It’s weird. I don’t have a picture bc I was jet lagged and made my husband take care of it. WTFffffff

Star pastry chef launches a new and unusual pandemic pastry box  sf.eater.com/2021/2/23/2229…

@linecook @panzer Mixing bowls are for suckers. Let’s make table-top ramen next!

@panzer she must be stopped

New to the pastry box scene: a playful box with fancy spins on treats like Nutter Butters, from a chef formerly of Michelin-starred restaurants like Saison and Coi trib.al/aEohhzN

@spoonquenelle @ideasinfood For sure. But there’s a reason why the world’s best restaurants have all of their savory recipes documented down to the gram and have detailed procedures. There is no downside to precision and consistency.

@NickMuncy @ideasinfood Not all cooks are pastry chefs and not all pastry chefs are cooks. That's OK.

Recipes are sets of directions people refuse to follow and then wonder why they got lost

@HughAcheson Chef, you should check out Toothache Magazine! 😉

@eatersf They’re “Cannelés” unless the baker is from Bordeaux 🙂

"They’re anything but flashy, but take a closer look — they’re so burnished and beautiful.” sf.eater.com/2020/10/21/215…

@linecook I like the bulk aprons that have red-ish stretchy strings. The ones that have been washed so many times that all the aprons are slightly pink. I’m the kind of guy who digs through the pile of aprons looking for the stretchy strings.

The way that Hedley & Bennett conducts business is bad for the restaurant industry. They’re equivalent to the influencer that asks for a free meal. Folks like their aprons, so what’s stopping them from being more compassionate and sympathetic to the plights of chefs? (It’s money)

@linecook @studiobl Sounds like working in a restaurant. 😂

@studiobl Same! I’m like “why am I shaking but also irrationally angry” then I realize all I’ve ingested all day is a pot of coffee

Is anyone else doing wfh having a hard time clocking out at the end of the day? I constantly miss meals or take breaks because there's always a slack to reply to or a call to get on or the endless emails that pile up...anyone else having this experience?

Just some thoughts while working on @toothache_mag 👇🏻

Who gives you a @toothache_mag thats @NickMuncy we sit down & discuss what he was thinking to start a magazine in a industry that is going digital. Be sure to listen #losingyourmindwithchriscosentino Link in bio… instagram.com/p/B9CYWm5peK-/…

3PM EST pastry chef @NickMuncy @toothache_mag on @Heritage_Radio @TheFoodSeen harlanturk.squarespace.com/the-food-seen-… Listen live: thefoodseen.com heritageradionetwork.org #foodradio #foodpodcast

Michael Mina's pastry chef explains how making bread in a restaurant differs from preparing it at a bakery. sfwk.ly/2O9mrmB?utm_ca…

@linecook @_NIKD_ No more house made butter or bread? Preserving your own citrus can often be better than canned. There are a lot of products that you could buy instead of make. Sure, some of them are hard to beat. No ketchup compares to Heinz. But I wouldn’t want to dissuade people from trying.

@_NIKD_ But why? Is it “better” because they made it?

The idea western, generally white male chefs can make fish sauce/miso/soy sauce/hoshigaki/umeboshi as good or better than people that literally make it as their job is offensive and yet these practices are applauded and strewn all over the chef corner of Instagram

Nick Muncy, who left the kitchen at Coi and started the food magazine Toothache, has returned to the SF fine-dining scene sf.eater.com/2019/2/26/1824…

@linecook There is a chicken for $60 in San Francisco and it doesn’t come with mole. And the potato is $16.

In the year 2019 there is a restaurant selling $22 chicken mole. Beans and rice are a $10 supplement.

Here we are. The final countdown. Your LAST CHANCE to WIN a FREE Stack subscription! We've tallied the votes and these 12 covers came out on top – but which is your favourite of 2018 and why? stackmagazines.com/current-affair…

@lucchesi I bet the building manager was annoyed when the show Prison Break came out....

@bonappetit @bonappetit no whipped cream, meringue, chocolate mousse, or ice cream for you then......

No foam, plz. bonap.it/d7DgRrV