lukestein’s Twitter Archive—№ 645

…in reply to @jingtheory
A thread on Sichuan Chili Crisp, motivated by this great post👇🏻 by @jennygao. Good stuff for anyone interested in food, management, manufacturing, entrepreurship, culture, and the economics thereof. 1/n @jingtheory/1055854026690973696
On twitter.com ♻️ 11 Retweets ❤️ 26 Favorites 2018 Oct 26 Mood +10 🙂

…in reply to @lukestein
SCC “owes its addictive nature to a winning combination of málà sauce and crunch.… made by simmering chilies, Sichuan peppercorns, and spices in oil.… Packed with roasted soy nuts, fried onion, and fried garlic, it truly has everything you’ll ever need” seriouseats.com/2018/04/chili-crisp-spicy-salty-crunchy-tingly-and-good-on-everything.html
Permalink On twitter.com ♻️ 4 Retweets ❤️ 2 Favorites 2018 Oct 26 Mood +1 🙂

…in reply to @lukestein
I first learned about sichuan chili crisp from a New York Magazine piece that sang the praises of Lao Gan Ma, the most popular brand of SCC. nymag.com/strategist/article/lao-gan-ma-best-chili-sauce-review.html
Permalink On twitter.com ♻️ 4 Retweets ❤️ 1 Favorite 2018 Oct 26 Mood +6 🙂

…in reply to @lukestein
Sichuan chili crisp was back in the news after the death of LA Times food critic Jonathan Gold. Gold had long championed Lao Gan Ma. 4/n latimes.com/food/dailydish/la-dd-hot-sauce-tasting-20150224-story.html
Permalink On twitter.com ♻️ 4 Retweets ❤️ 1 Favorite 2018 Oct 26 Mood +2 🙂

…in reply to @lukestein
.@jennygao has some great, food-focused travel tips for Shanghai, which I found valuable when attending a conference at @CEIBS earlier this year. Now @jennygao is developing her own Sichuan chili crisp. jingtheory.com/blog/shanghaiguide 5/n
Permalink On twitter.com ♻️ 4 Retweets ❤️ 2 Favorites 2018 Oct 26 Mood +3 🙂

…in reply to @lukestein
Interesting perspective on how liability can constrain innovation, with implications for the boundary of firm and the appeal of vertical integration. medium.com/@jingtheory/what-i-learned-from-making-hot-sauce-at-scale-2cbb8ec709ba 6/n
Permalink On twitter.com ♻️ 4 Retweets ❤️ 1 Favorite 2018 Oct 26 Mood +3 🙂

…in reply to @lukestein
Comparative advantage and factor endowments are important for the geography of production. And trade deficits aren’t bad; they’re delicious! medium.com/@jingtheory/what-i-learned-from-making-hot-sauce-at-scale-2cbb8ec709ba 7/n
Permalink On twitter.com ♻️ 4 Retweets ❤️ 2 Favorites 2018 Oct 26 Mood +4 🙂

…in reply to @lukestein
Tao Huabi founded Lao Gan Ma (now the largest manufacturer of Sichuan Chili Crisp) at the age of 49. Entrepreneurship is not just for the young! whatsonweibo.com/lao-gan-ma-story-chinas-spicy-godmother-tao-huabi/ 8/n
Permalink On twitter.com ♻️ 5 Retweets ❤️ 2 Favorites 2018 Oct 26 Mood 0

…in reply to @lukestein
Entrepreneurs rely on local cultural and social capital. This may make cross-national entrepreneurship particularly tough (and particularly valuable?). medium.com/@jingtheory/what-i-learned-from-making-hot-sauce-at-scale-2cbb8ec709ba 9/n
Permalink On twitter.com ♻️ 4 Retweets ❤️ 2 Favorites 2018 Oct 26 Mood 0

…in reply to @lukestein
Product → process and process → product. Optimizing capital-labor substitution is important and challenging. 🤔Tesla. medium.com/@jingtheory/what-i-learned-from-making-hot-sauce-at-scale-2cbb8ec709ba 10/n
Permalink On twitter.com ♻️ 4 Retweets ❤️ 1 Favorite 2018 Oct 26 Mood +2 🙂

…in reply to @lukestein
We’ve got @kenjilopezalt telling us SCC is the new Sriracha 11/n t.co/xZ8ayMqoWp
Permalink On twitter.com ♻️ 4 Retweets ❤️ 2 Favorites 2018 Oct 26 Mood 0

…in reply to @lukestein
…and like sriracha (≈, but very ≠ in terms of cultural appropriation), SCC is ready to make it in America in a big way. Apparently it’s already in SoCal WalMarts: laist.com/2018/09/19/lao_gan_ma_china_hot_sauce_walmart_sriracha.php 12/n @dengtimmy/1054793927302144001
Permalink On twitter.com ♻️ 4 Retweets ❤️ 1 Favorite 2018 Oct 26 Mood +3 🙂

…in reply to @lukestein
I’m very ready for 🌶🍦. (I’m told that they are offering it as an off-menu desert at @wursthall, but this is not a hard thing to make at home.) I’d also note that Sichuan Chili Crisp does wonders for my kids’ leftover blue-box mac and cheese. 13/13 @jingtheory/1054401872159694849
Permalink On twitter.com ♻️ 4 Retweets ❤️ 1 Favorite 2018 Oct 26 Mood -1 🙁

…in reply to @lukestein
🌶🌶🌶SICHUAN CHILI CRISP THREAD DONE🌶🌶🌶 Not trying to be thirsty (though I’m hungry), but going to cc: friends who might be interested but weren’t mentioned: @jesseXjesse @JPVMan @flybyjing @onwall @racstern @jcbeam @ben7623 @RandomGlut @pianomark 14/13
Permalink On twitter.com ♻️ 4 Retweets ❤️ 5 Favorites 2018 Oct 26 Mood +2 🙂

…in reply to @lukestein
(🌶+🍦)×🇨🇳 +🍺 @kenjilopezalt/1057485857194573824
Permalink On twitter.com ♻️ 4 Retweets ❤️ 1 Favorite 2018 Oct 31 Mood 0

…in reply to @lukestein
More great econ of innovation/entrepreneurship: Evidence from Sichuan Chili Crisp: New technologies can come from (intentionally) combining ideas that seem unlikely to go together. E.g., China’s “hei an liao li” (“dark cuisine”), nicely compared to Japan’s 珍道具 (chindōgu). @flybyjing/1058083134997094402
Permalink On twitter.com ♻️ 4 Retweets ❤️ 1 Favorite 2018 Nov 2 Mood +3 🙂

…in reply to @lukestein
Not really *trying* to be #EconTwitter’s top source of news about Sichuan Chili Crisp, but also not feeling like I face tough competition. This one is HT @kenjilopezalt : @cathyerway/1062772052682330113
Permalink On twitter.com ♻️ 6 Retweets 2018 Nov 14 Mood +3 🙂

…in reply to @lukestein
Tomorrow, pie. But tonight, vanilla ice cream with Sichuan Chili Crisp!
Permalink On twitter.com ♻️ 5 Retweets ❤️ 4 Favorites 2018 Nov 22 Mood 0

…in reply to @lukestein
Here’s a COVID choropleth whose beautiful color scheme makes it look like Sichuan Chili Crisp h/t @Andrew___Baker @leah_boustan/1338881408962584576
Permalink On twitter.com ♻️ 3 Retweets ❤️ 2 Favorites 2020 Dec 15 Mood +5 🙂