There’s a lot in this metaphor that seems valuable! Cf. “homebrew” in tabletop role-playing games.

Best practices in a commercial kitchen will differ from those in a condo kitchen. Some things are only worth the effort to make in a large quantity, which can mean not at all at home. At the same time, no restaurant would care enough to make a picky-eater loved-one of yours their masala chai specifically without cinnamon, or something. Tools that wouldn’t make sense in a space-strapped restaurant kitchen may be okay if you’ve got suburban-size cabinets.

What is the bash script of the kitchen?

What is the Trader Joe’s pre-chopped mirepoix of code?

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