is this a secret that only the first person benefits from?

is it your treasured meatloaf recepie?

There is only one way to find out

alright give me the meatloaf recepie

Yes, for 21000 sats

I just did!

don't Welch out on that meatloaf, Avi

ln payment hash 22b9306d7180f6f65948fffd3ae757a1e69d30e8aa9a0bf236d74d667373096f

Did you read the encrypted note? I’ll give you the recipe as a bonus

I read the note and it talks about a map, not meatloaf

Rugged

Ingredients (Serves 6–8) Meat & Offal Base • 1 lb (450 g) ground venison • 3/4 lb (340 g) fatty ground pork or finely minced pork belly • 4 oz (115 g) chicken livers, trimmed (soaked in milk 30 minutes if you want milder flavor, then patted dry) • 4 oz (115 g) beef or lamb heart, finely minced (remove any tough connective tissue) Panade (for tenderness) • 1 cup fresh breadcrumbs (or panko) • 1/2 cup whole milk or cream • 1 large egg + 1 egg yolk Aromatics & Umami Bomb • 1 large onion, finely diced • 3 cloves garlic, minced • 1 tbsp tomato paste • 1 tbsp white or red miso • 2 tsp Worcestershire sauce • 2 anchovy fillets or 1 tsp anchovy paste (you won’t taste “fishy,” just savory) • 1 tsp Dijon mustard • 1 tsp smoked paprika • 1/2 tsp ground allspice • 1/2 tsp freshly ground black pepper • 1–1.5 tsp kosher salt (start with 1 tsp; we’ll taste-test a sample) • 2 tbsp finely chopped fresh thyme + parsley (or 2 tsp dried mixed herbs) Mushroom–Onion Core • 1 tbsp butter • 1 tbsp olive oil • 1 large onion, thinly sliced • 6 oz (170 g) mixed mushrooms, chopped (cremini, shiitake, or wild) • Pinch of salt • 1 tsp fresh thyme (or 1/2 tsp dried) • Optional: 1/2 cup shredded Gruyère or aged cheddar Bacon Lattice & Glaze • 8–10 slices good thick-cut bacon • 2 tbsp pomegranate molasses (or sub 1.5 tbsp balsamic + 1/2 tbsp honey) • 2 tbsp maple syrup or honey • 1 tbsp soy sauce or tamari • 2 tbsp bourbon (or orange juice if avoiding alcohol) • Pinch of chili flakes or a few grinds of black pepper ⸻ Step-by-step 1. Make the mushroom–onion core 1. In a skillet, heat butter + olive oil over medium. 2. Add the sliced onion, a pinch of salt, cook low and slow until deep golden and caramelized, about 15–20 minutes. 3. Add the chopped mushrooms and thyme, cook until they release liquid and it cooks off, and everything is jammy and browned. 4. Let cool. If using cheese, you’ll sprinkle it over this later. You’re making a sort of onion–mushroom “jam” that will be swirled through the center. Bliss. ⸻ 2. Make the panade & aromatics 1. In a bowl, combine breadcrumbs + milk/cream. Let it soak until the bread is soft and squishy. 2. Heat a bit of oil in a pan, add the diced onion, cook until soft and translucent. 3. Add garlic, cook 1 minute. 4. Stir in tomato paste, cook until it darkens slightly. 5. Turn off heat and, while still warm, stir in: • Miso • Worcestershire • Anchovy (mash it in) • Dijon • Smoked paprika, allspice, pepper • Herbs 6. Let this mixture cool slightly. ⸻ 3. Prep the meats 1. Finely chop the chicken livers and heart (or pulse gently in a food processor; don’t puree to liquid). 2. In a large mixing bowl, add: • Ground venison • Ground pork / pork belly • Chopped liver & heart 3. Add the panade (bread + milk), egg + yolk, and the aromatic paste from the pan. 4. Sprinkle over 1 tsp kosher salt to start. Now mix gently but thoroughly with your hands until everything is evenly combined but not mashed into paste. Flavor check: Take a tablespoon of the mixture, form a tiny patty, and pan-fry it. Taste for salt and seasoning. Adjust salt and pepper in the main bowl if needed. ⸻ 4. Assemble the outrageous loaf 1. Preheat oven to 350°F (175°C). Line a loaf pan with parchment or lightly grease a small roasting pan. 2. Divide the meat mixture into two portions: about 2/3 and 1/3. 3. Press the larger portion into the bottom of the pan, making a shallow trench down the center. 4. Spoon the mushroom–onion mixture into the trench, keeping it away from the very edges. • If using cheese, sprinkle it over the mushroom–onion layer. 5. Cover with the remaining meat mixture, sealing the edges and smoothing the top. You now have a stuffed, multi-layer, venison–offal loaf of glory. ⸻ 5. Bacon lattice (because we’re extra) 1. Lay half the bacon strips horizontally on a cutting board. 2. Weave the remaining strips through them to form a lattice (like bacon basket-weaving class). 3. Lift the lattice carefully and drape it over the meatloaf, tucking extra bacon down the sides. If lattice feels like too much, you can just shingle the bacon strips over the top. But the lattice is outrageously pretty. ⸻ 6. Mix the glaze In a small bowl, combine: • Pomegranate molasses • Maple syrup or honey • Soy sauce • Bourbon • Chili flakes / pepper Stir well. Brush a light layer over the bacon; reserve the rest. ⸻ 7. Bake 1. Place the loaf pan on a baking sheet to catch drips. 2. Bake at 350°F (175°C) for about 55–75 minutes, depending on thickness, until: • Internal temperature reaches 160°F (71°C) in the center. 3. Halfway through baking, brush more glaze over the bacon. 4. If bacon is browning too fast near the end, tent loosely with foil. When done, let it rest 10–15 minutes before slicing so it doesn’t collapse into chaos. ⸻ 8. Serve Slice thickly so each slice has: • bacon cap • venison/offal matrix • molten mushroom–onion center Serve with: • Creamy mashed potatoes or parsnip–potato mash • Roasted Brussels sprouts or green beans • A bright, acidic salad (think lemony arugula) to cut the richness Optional finishing move: drizzle a tiny bit of leftover warm glaze on each slice like it’s dessert. ⸻ Variations if you want to tweak the madness • More offal-forward: Bump liver to 6 oz and heart to 6 oz, but then definitely soak the liver in milk first and don’t skimp on herbs and umami. • Bone marrow flex: Nestle a few small chilled bone marrow “plugs” lengthwise along the mushroom–onion layer before sealing with the top meat layer. It’ll melt and baste from the inside. • Spice route: Add 1 tsp ground cumin and 1/2 tsp coriander for a slightly more exotic profile (goes great with lamb heart). ⸻

that came from chatgpt, not your heart

It was a masterwork in culinary prompt engineering

it was a bait and switch! now i have to buy his book!

I was actually gonna buy the book til I saw I could only do it on Amazon :( put it on plebian.market dude

I’ve talked to @Chiefmonkey about this already. The challenge is finding a print on demand service whose API they can work with. Right now, all PoD services are completely fiat. The only other option is for to hold inventory and then deal with all the shipping and packaging logistics

I can email you the ebook. DM me. That’s the best bet until I can figure out to hook up a PoD service for sats (nothing straightforward out there as per my research)

Does @Saifedean Ammous Saifhouse do something like that? or maybe it was @Lyn Alden ? Idk coulda sworn one of em did a pleb pod svc but maybe im way off here.

This is the case I’m afraid… if you want print on demand (which would be very cool) then you got to Orange pill Printful 🫡 Until then…

They probably have a custom setup for a curated list of authors

dm'ed my email

What about Konsensus and then the A2Btc principle, but with stock at some nodes spread out from the start 🤔