Archives:
- Back in the SAR
This is a picture of medicinal broth ingredients I took in Hong Kong on my last visit, maybe four years ago. The roots, cocoons, flowerbuds and balletically arranged frogs were displayed outside one of the many shops here that specialize in yucky things you add to chicken broth to give you a variety of […]
- Rhubarb, White Nectarine & Cardamom Tart
Brussels sprouts have given way to hefty red stalks of rhubarb in the stores. I made a lattice tart with them, bulked up with white nectarines (it could easily have been peaches instead, but these were on sale) and brightened with orange juice, strawberry jam and a pinch of ground cardamom.
My first taste of the […]
- Fossilized Chicken Wing
I found this bag of Howard’s Crispy Fried Chicken Skins at my local bodega this afternoon. Who knew such a thing existed? I had to buy a packet; I had no real choice in the matter. I took it home, tore open the foil, deliberately averted my eyes from the nutritional information panel, stuck my […]
- I Am Not Being Entirely Serious, And Yet…
Remind me why I went to culinary school again?
Apparently the experience can be replicated at a fraction of the cost by:
(a) purchasing the syllabus in book form
(b) practising the techniques virtually
and
(c) completing several internships from the comfort and safety of one’s living room sofa
[I object to (a) on principle–David Copperfield may as well guest-edit Sawing […]
