My wife and I just peeled 40 lbs of potatoes this past weekend for our annual latke fest. She is an ardent "away" peeler, pushing the peeler away from the body. I am a steadfast "toward" peeler, drawing the peeler towards the body. I think "away" is probably faster but less controlled (= more peels on floor + occasional dropped potatoes!), while "towards" gives cleaner results. So SE community: are you "towards" or "away"?
I love roasting pigs in my Caja China, and I love smoking pig parts in my smoker. Now I've got it in mind to try both in combination. I would love to get that tender juiciness of the Caja China slow-roast with the smoky flavor that the smoker delivers. The challenge: I've got 3 pork shoulders that I need to cook up for a block party this weekend. Has anyone out there tried the Caja China / Smoker combo? Which should come first? The smoking or the roasting? Brine injections or not? My hunch is yes on the brine, smoke first but not for too long, and cut back on the Caja China time a bit. Anyone have any advice?
Parked in the backyard of an Austin dive bar, East Side Kings is imaginative Asian-inspired drinking food done right, run by talented chefs from the city's best sushi restaurant. SE editors Erin Zimmer and Robyn Lee tried it last year on their SE book research trip, and left a little obsessed with the late-night fried beets, fried brussel sprouts, and this Thai Chicken Karaage. It's genius drinking food: the sort of crunchy, fried, salty, spicy stuff that was born to be paired with cold beers.
The Fojol Bros' everyday roster includes two vegetarian and two meat-based dishes, such as this Butter Chicken adapted for Heather Shouse's Food Trucks. As wild as the Fojol Bros' concept is, their take on butter chicken is pretty traditional, with chunks of chicken rubbed with a chile-lemon butter, marinated in a spiced yogurt mix, and grilled, kabob-style. The skewers are finished by simmering in a creamy tomato based gravy laced with all sorts of warming spices, including cardamom, ginger, and cloves.