Ok, ok, so I have some leftover kale from the previous kale experiment. I thought it might be fun to try something new with it. I never like to waste food. I was googling around and I saw a study somewhere about the benefits of raw kale. Mostly, tuscan kale was mentioned which I don’t have immediate access to. The same article also explained that lightly cooking or steaming the kale was also a way to prepare it and preserve all the health benefits. I thought I would give this a shot and see what happens.
Monthly Archives: March 2011
Poor pad thai: a delicious noodle dish often treated by restaurants as a next level “White Boy Special” (i.e. General Tso’s & pork fried rice) for the more worldly bros amongst us. Not to say there aren’t some wok artisans in Philly crushing the pad thai game, but more often than not, I find myself the recipient of a goopy pile of spicy-sweet noodles, a literal “hot mess.” You’re better than that, pad thai. Learn to respect yourself a little, okay?
Hrmm, do I spy something vegetenerian?
Even here in the ZP silo we understand the existence and need for vegetarian dishes. Over the years I have eaten at plenty of vegetarian restaurants and have been wildly impressed with their offerings. I even own a vegetarian cookbook that I flip through from time to time for ideas. Truly good vegetarian food isn’t about pasta or pizza or taking a meat dish and finding a meat substitute for the original recipe. In my mind, it’s about taking the ingredients and presenting them in their simplest form to bring out flavors and texture that are so good, you don’t even miss the meat.
Ok, I finally saw The King’s Speech and it was freaking amazing. It was a lovely, sunny day in Philadelphia (like always, dur!) so I popped over to Khyber, had a pint of Dogfishhead World Wide Stout and caught a film at the Ritz 5. After that, I was walking home and I thought,
“That was a very regal film. I need to butcher and cook a whole chicken.”
The rest as they say is history. I took some inspiration from the cookbook I received for Christmas entitled The Silver Spoon. This is my take on their garlic chicken
I am about to admit something that will surely discredit me among my fellow food nerds. Immediately upon revealing this shocking bit of information, I fully expect them to adopt the brutal shame-punishment tactics of the Amish and begin publicly shunning me. But, like Martin Luther nailing his Ninety-Five Theses to the door of the Wittenberg church, I am prepared to suffer the consequences for bringing truth to the people.
I don’t like Sriracha/”rooster sauce.”
The flavor of this infamous condiment is–probably intentionally–overpowering. I feel like its sole utility is rescuing an otherwise inedible dish. When I add even the tiniest drop to something whose flavor I already appreciate, but could use a bit of enhancing, all the sudden the dish tastes of nothing but fermented chiles & garlic. So I made my own.