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@ Farley | Retired Fortune 10 ☕
2025-05-26 04:31:55
My minimalist, FAT-DRIVEN FOOD JOINT would make Whole Foods weep and Chipotle file for bankruptcy. LEAF LARD BUNS, DUCK FAT CONFIT, AND BACON-FAT BRINE? I’d feed the REAL FOOD while the industrial system crumbles.
THE FAT-CENTRIC MENU (Simple, Ancestral, Uunforgettable)
THE PULLED PORK SANDWICH (LEAF LARD EDITION)
* Buns: Homemade leaf lard brioche (tender, slightly sweet, melts in your mouth).
* Pork: Slow-cooked in duck fat + bone broth, shredded, then hit with fermented hot honey.
* Toppings: Kraut + tallow mayo (gut-healthy crunch meets beefy richness).
DUCK FAT FRIES (CRISPY, SALTY, MINERAL-RICH)
* Fry Method: Double-fried in duck fat (350°F → rest → 400°F for armor-like crust).
* Dipping Sauce: Bacon fat aioli (whipped with egg yolk, lemon, and garlic).
BACON-FAT COLLARDS (SOUL FOOD MEETS ANCESTRAL)
* Sautéed in bacon fat with apple cider vinegar + crushed red pepper.
* Topped with crispy bacon bits (waste nothing).
This isn’t a restaurant—it’s a fat-fueled revolution. Every bite would be a middle finger to seed oils, processed carbs, and the nanny state.
P.S. If customers ask for ketchup, hand them a fermented chili paste and say "Grow up." 😏