Chris Young

Starting fires at Combustion Inc. Previously ChefSteps, Modernist Cuisine, The Fat Duck. Lifelong curious cook.

[Chris Young @ChefChrisYoung]

In other news today, we’re launching our 2nd generation Predictive Thermometer. What’s new? 900F max temp, WiFi enabled, hermetic seal, and a bunch of other nice upgrades—including a new Combustion Engine for the Giant Grill Gauge. It’s a lot! More here: https://t.co/fijC7HxdF2

[Chris Young @ChefChrisYoung]

@sdamico That’s just the option price on having the next Apple or HP founded on your property

[Chris Young @ChefChrisYoung]

@meathead @DrNeilStone Haber-Bosch process for fertilizer still the undisputed champion

[Chris Young @ChefChrisYoung]

@TravisMWhitaker These things… they take time

[Chris Young @ChefChrisYoung]

@IsForAt Wow, congrats Brian.

[Chris Young @ChefChrisYoung]

@mvanhorn just keeps moving the goal post on me.

[Matt Van Horn @mvanhorn]

https://t.co/95lFnAyw0e

[Chris Young @ChefChrisYoung]

@mvanhorn @ppressdev They’re for the children… uh huh, riiight

[Chris Young @ChefChrisYoung]

@mvanhorn @aarthir I like it when the agent’s says “It’s 3am and we’ve been at this for a long time. Let’s pick this up tomorrow.”

To which I’m like… the fu¢k we will!

[Chris Young @ChefChrisYoung]

@mvanhorn I blame you for my lack of sleep and my personal bonfire of tokens keeping up with all the good stuff from @ppressdev

[Matt Van Horn @mvanhorn]

Introducing: @meetgranola CLI/Claude Code Skill/OpenClaw and Hermes skill from the @ppressdev printed by @damienstevens .

- Cross-meeting SQLite search
- MEMO pipeline runner
- Attendee timelines
- Stop the MCP logged-out pain

Really excited about this one. I can't live without @meetgranola I may have told @damienstevens I loved him when he submitted the PR to the Printing Press.

https://t.co/d9i2RSwqiF

[Chris Young @ChefChrisYoung]

@mvanhorn and @trevin were kind enough to give me early access and 🤯

Currently using Printing Press to build a CLI to give agents the ability to cook with the Combustion Predictive Thermometer and Joule sous vide.

[Matt Van Horn @mvanhorn]

Introducing the Printing Press, a CLI-factory and a CLI-library. Built with @trevin. 🏭🖨📚

Most APIs suck for agents. Most MCPs suck for agents. Most official CLIs suck for agents. They waste tokens and time. @steipete started making his own because of this.

📚 A Library of agent-native CLIs you install today (Linear, ESPN, Flight GOAT (Google Flights + Kayak nonstop), Contact Goat (LinkedIn + Happenstance + Deepline more) +30+ more)
🏭 A factory that prints new ones for any service - just type /printing-press <product name>

CLIs are fast, local, SQLite-backed. Work in Claude Code, Codex, OpenClaw, Hermes.

🌐 https://t.co/GjnN9E9yTH

[Chris Young @ChefChrisYoung]

It’s a trainable skill.

The challenge is most of heavily rely on context cues like color of the fruit to get the brain to pay attention to the aromatic differences. When you strip away those clues most of us will fail to pick up on the differences. But with repetition you can learn to identify surprisingly subtle differences in volatile aromatics. Professional “noses” in the perfume industry are very good at doing this because they’ve trained their recall ability on the pure extracts. Chefs and sommeliers get pretty good at it too through repetition.

[Chris Young @ChefChrisYoung]

@jaymzrstee Most stuff in cooking is made more difficult than it needs to be because…. tradition. At some point you just have to choose between the red pill or blue pill.

[Chris Young @ChefChrisYoung]

@JohnnotJon Airpost

[Chris Young @ChefChrisYoung]

@dave_stickland @NotZainAgain Unfortunately this is just my account chefchrisyoung.

It seems like someone reported me for impersonating myself (presumably so they could upload my content to their account to hijack the views)

[Chris Young @ChefChrisYoung]

Does anyone I know have a good contact at TikTok? My account was banned because I was accused of impersonating myself. Appeals have received no response.

[Chris Young @ChefChrisYoung]

@Shirondrusinsky Oh, yes, definitely use a fresh chicken thigh. If the myosin has denatured from the first cook, it’s useless for clarifying after that

[Chris Young @ChefChrisYoung]

22 years ago my first job as the development chef at The Fat Duck was to break the rules of Escoffier and reinvent how we made our stocks. I ended up using half the ingredients and making a better stock 4 times faster—it was just a coincidence that we were voted best restaurant in the world a year later 😂

You can use this same technique, with a trip to Costco, to make an amazing stock in under 60 minutes for less than $6

[Chris Young @ChefChrisYoung]

@Shirondrusinsky Ah, let it cool a bit. If it’s really hot you risk denaturing the myosin during the blending step and not the cooling step. Plus you reduce the heat up time, which shortens the cooking time a bit.

[Chris Young @ChefChrisYoung]

@Shirondrusinsky Hmmm, that’s strange, my initial guess is under blended, because you really need to disintegrate the meat. Also, helps if the stock is warm, but not hot when blending.

Also InstantPot or stove top pressure cooker?

[Chris Young @ChefChrisYoung]

@Shirondrusinsky How much stock for the thigh? And I’m assuming the thigh was raw when you blended?

[Chris Young @ChefChrisYoung]

@HailDeanThanos Just the freezer. Filter paper doesn’t matter, you can just use a sieve or even a colander