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Sausage and hot peppers.
Could I use black rice vinegar in this, like Chianking vinegar or am I better of using the standard, pale stuff?
Why the change from TenderQuick in the pastrami to pink salt here? I've always wondered about the substitutability of one for the other.
A few years ago I accidentally allowed some wings to get lightly freezer burnt. Figuring I'd just see what happened, I popped them in the oven and was surprised to discover the crispiest skin I've ever had on a home-cooked wing.
I don't recall the surface area of the skin being any nubbier, but thinking about it, I imagine it wasn't since the freezer burn would most likely have removed the moisture beneath the skin necessary for bubbling as well.
But I wonder if something like this isn't what's behind popping them in the freezer for a spell. The super-dry air sucks away surface moisture and allows the skin to crisp better. Could it be that a difference in the relative humidity of your freezer and the one at Mission Chinese Food could have an effect?
I want to take the eating tour Calvin Trillin wanted to take Chairman Mao on in "Alice, Let's Eat," but I think time travel may be required.
Searing meat at the end of the roasting time, not at the start.
Definitely an excellent sandwich. I like to pick up a fresh jar of Kolzik's mustard and apply it myself.
But the rivalry is between the Maple Leafs and the Canadiens, not the Canadians, which makes it sound like the rest of Canada has a rivalry with Toronto. Oh wait...
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