Content about Asian
July 14, 2009
There's more than one way to grill a chicken.
Cooking chicken satay at a July 4th cookout is, I admit, a little odd. It's especially so if you consider that my wife and I subjected our parents and grandparents to the ordeal. While everyone else around the country casually flipped hamburgers and hot dogs, I rounded up everyone available to help me skewer tiny pieces of highly marinated chicken onto wooden skewers. That marinade also happened to have loads of...
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July 12, 2007
Before beginning even the most basic of recipes, I usually consult a few dozen cookbooks and online sources to make sure I’m not missing some essential technique I’d skipped the previous dozen or so times I made the meal. It's a compulsory action, one that drives other people nuts, and very often myself. But I just want to make absolutely positively sure that I'm doing something that right way. Among the many texts...
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May 30, 2007
My only real dumpling experience has been at the Rickshaw Dumpling Bar, a tasty, if tad expensive little shop in Flatiron. There you could get fried or steamed dumplings with whatever filling you wanted for around $6. A box full of those, a warm, sun-drenched day in Madison Square Park, and all is right with the world. I know Chinatown has some great deals, some where 5 or more can be secured for $1. But mine were tasty...
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I’ve bought two cookbooks in the last week that teach you how to do funny things with pigs. The first, which I haven’t had nearly enough time to explore, is Michael Ruhlman’s Charcuterie, co-written with Brian Polcyn, a book about the wonders of salting, smoking, and curing meat, a tradition of which pork is the oinking mascot. Much has been written of this book’s breakthroughs in bringing a craft of great...
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April 12, 2007
Every once in a while I get really excited about something I've never made before, and before I really have a firm understanding about what I'm getting myself into, I'm in the middle of making it. "Hey, I've never made a whole ham. Let's do it tonight even though we have no guests." This is the thinking that lead me to pull out an apparatus that has never, ever been used in my kitchen before: the bamboo steamer....
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All content copyright Nick Kindelsperger and Blake Royer.
