Once upon a time I posted a recipe for Napalm Chicken. That dish is still one of the best ways to get your lips to steaming, especially if you’re not currently in a torrid love relationship. Back then, I rated the heat of Napalm Chicken at five chiles; nowadays I think it’s more like 3-4, […]
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Shrimp are popular for parties this time of year. You see them on all sorts of snack platters at various functions and celebrations! They make an appearance fried or boiled, peeled or not; with all sorts of sauces, many of them superposable. (That’s the word of the day, just had to get that in […]
Ah, the lowly shrimp. Misunderstood, often maligned, regularly overcooked with reckless abandon by all too many closet celebrity chefs. It doesn’t have to be that way, of course. There are ways to properly prepare this diminuitive denizens of the deep. (Yes, I’ve been reading about alliteration.) Cajun cooks seem to have learned how as well […]
Hanna Raskin of Slashfood recently published an article about Nashville Hot Chicken, which is apparently all the rage these days. I’d call it a fad, but apparently it’s been 40+ years in the making. Prince’s Hot Chicken Shack was first, but lately others have jumped into the fray: Rocky’s Hot Chicken Shack, Zingerman’s Roadhouse […] Most of us think of fish dishes as mild, with flavors that kiss the palate and linger like a first kiss: lemon, dill, parsley, cream and so on. There’s another way to flavor fish: Hot curry. This one arrives on the tongue like a torrid but doomed love affair, full of heat and zest, leaving you […] As I’ve mentioned previously, Penang (Pulau Pinang) is one of my favorite places in Malaysia. It’s a bustling little island, with lots of high-tech income and scenic charm. In the next few years there will be modernized trains and a much-enlarged airport. The world-class hotels and resorts (mostly on the north shore) attract lots of […] The Nonyas of Malaysia are an interesting story. Originally, the Chinese dominated trade in the Strait of Malacca and on down the southwest coast of present-day Malaysa. Of course, these traders and explorers brought their culture and cooking with them. Because only men were permitted to leave China for trade, they set up businesses and […] I love Indian food. India is the spice-patch of the world, producing 86% of the spices consumed globally! That’s over 1.6 million metric tons of tasty goodness. Indian food has a reputation here for heat. Hot curries, dishes containing dried and fresh chiles, and other zesty tongue-tinglers. It doesn’t have to be that way, of course, […] |
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