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Blog: chez pim
If you're wondering what I've been doing lately, don't look on the blog, look on Twitter. I've been moonlighting as the jam fairy over in the kitchen at Manresa. We have so much produce coming from the gardens at Love Apple Farm that we had to do something about them. So I've been making jam with red tomatoes, green tomatoes, hot chillies, not to mention all the fabulous Meyer lemons and mandarins we harvested from Gene's farm. The craziest thing about all this is that we sold them all already! All of them. Most even before I was done making them. Pre-arrival jams, how about that, huh? Who wants to trade in Bordeaux futures when you can sell jam futures? Anyhow, today I want to tell you about the one I had the most fun making. No, no, I'm not saying that I loved it the most. I love all my jam children equally. I'm saying I had the most fun making it, mostly because I think - quite shamelessly so - that it's such a brilliant idea. The inspiration struck pretty suddenly, as I was rummaging in Manresa's dry storage looking for ingredients I could play with. The produce... Continue »
New Post
Blog: chez pim
If you've been to Thailand, you've seen those fried chicken carts at practically every street corner, with the giant wok smoldering like a witch's cauldron filled with dark, smelly oil that seems as ancient as the broken down cart itself. What those carts produce are the bright, bright gold, impossibly crisp, mind-blowingly flavorful pieces of fried chickens, so good you willingly suspend all your hygienic concerns. Who cares how long those chickens lingered in the tropical heat with only the dodgiest "refrigeration", who gives a damn about how many times the oil has been re-used. I'm going to take a big bite and let that crisp, garlicky, chicken-y goodness shatter into a million little pieces in my mouth and just die happy. Wouldn't you? Luckily, you won't need to hop on a plane - or get a special dispensation from your doctor - before you can eat one. I've figured out how they're made. And it's so very simple. The trick is, let me just come out and tell you, rice flour. You dredge the chicken pieces in rice flour, that's what give them the crispiest skin. I also marinate them in a paste made with garlic, oyster sauce, and... Continue »