> > Some folks are probably scratching their head, going “WTF” (what he food 🙂 ) when reading this. But hey, I love pigs tail and curries of any style. Pigs tails – not everybody’s cup of tea read about […]
: : How many folks have actually tried pig’s tails? Not many in this part of the world I assume. In my opinion, pigs tails are one of the best parts of the pig, but sadly underutilized in the “civilized world”, were we tend to discard secondary cuts or feed them to the animals (lucky […]
. . Rice Porridge. First thing that comes to mind is probably baby food or hospital gruff. Most folk’s would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before. Now, let’s try again : Congee. Lúgaw. […]
. . In my opinion, pig‘s tails are the second best part of the whole pig, right after the cheek’s. I prefere them brined and simmered, served with a good mustard and sour dough bread. However, I found those smoked ones at my neighbor hood store and what better way to enjoy them then in […]
> < “Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)“ > Excerpt from a previous post of Congee on ChefsOpinion : . ” Rice Porridge – The first thing that comes to mind is probably baby food or hospital gruff. Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave […]
> I confess ! I am a lifelong PT addict, ever since I was a child and my mother fed me my first dose of PT ……… I will eat PT (pig’s tails) with gusto, in whatever guise you set them before me – braised in soy sauce, salted, fried, in stews, souse, soups, or […]
> > > This tandoori chicken sandwich needed no simple or fancy condiment to elevate it. The chicken was very juicy, very tender and VERY tasty. Usually, I would serve this with raita, sliced onions, sliced tomato, sliced cucumber, a few spritz of fresh lime, plain yogurt, finely sliced cabbage slaw, or any other addition […]
> > I love to make pizza from scratch. I used to make it at least once or twice a month, mostly making my own dough, sometimes using fresh dough I bought at my favorite pizzeria. However, since I now live in a small apartment, with a small kitchen which has the counter space the size of […]
> > ANYTHING sounds better in french ?! 🙂 I used to call my wife “Mon Petit Chou”, which sounds perfectly sweet and romantic in french. Translated, it’s “My Little Cabbage” :-(. Not as sweet and romantic, no doubt. Same with my dinner today : “Pied De Cochon – which translates into “Pig’s Trotters”, one […]
. . This recipe uses my standard curry base/sauce, of which I always have a few containers in the freezer. You can of course make any type of curry base in which you braise your ribs, but this dish is pretty easy and fast to prepare when you start out with a great, readily prepared base/sauce […]
ChefsOpinion 