Serious Eats - seriouseats.com

@DSheridan - Not sure if you know what distilling actually means, but this is not distilling this in any such manor what so ever. Putting fruit into already distilled booze is NOT distilling. Even adding a simple syrup to it is also not distilling. There is nothing illegal about this at all. If it was, Serious Eats might get in trouble for this, which they cant because of the way its done. Its like making Lemoncello, its not distilling, just adding things and steeping the flavor out of them.

@TheBoardMember - How would it be illegal? Its not like you would be distilling this at all. Its just mixing ingredients together like a cocktail, but a cocktail that you have to wait for to be ready. Not sure where you think this is illegal... unless you are talking about a dry county somewhere down south and even then, its not illegal to own it, just cant buy it there.

I could go vegetarian before vegan... vegans give up on life by giving up on things that they will never get to enjoy... like true Asian food or Italian food.
But I know this.. I couldn't go vegetarian more than a day. I would need a piece of pork in my mouth or I would go nuts. Please come back to the dark side soon, I miss your reviews on meat based delicacies from your travels.

Im still drooling in my sleep from Kumas Corner

@Jim Bob - The problem is, those inexpensive cuts of meats became trendy and they raised the roof all of them... just like Flank Steak, I dont think $8 a lb for Flank is a cheap cut of meat. but thats me :)

Sourdough

I know its not in Detroit, but in the burbs.... in Madison Heights... Tienenda Mexicana is now serving tacos, pretty damn good ones for out in the burbs, unless you go up to Pontiac for another good choice of Taco Places... Carnival Market in Pontiac is another good one.. they have awesome fish tacos on Fridays.

I wouldnt make this... I think it would be expensive to make, plus some of the ingredients would be super hard to find... like the wormwood... sure you can buy that online, but at a cost (aka S&H)

Just by itself as a Salumi Platter or Antipasto

@Kenji, Next time you are in Detroit, you have to let us know for a meet and greet or something.... its not often that we get someone like yourself here to try out some of our rare treasures we have here...

this recipe is screwed up, as far as the ginger scallion sauce is concerned.... i knew from a taste perspective that there was WAYYYYY too much ginger in it.... 1/2 cup? That will blow out your palate big time... plus when i went back to reference Changs actual recipe for this... it was 2 1/2 cups of scallions to 1/4 cup ginger, plus he put in a little bit of soy into also.

People who appreciate good food and have a educated palate... not everyone is open to new or different things.

Fusion is the future