Richard writes: I like to make large batches of steamed rice. Normally, I reheat the leftovers in the microwave, but I’ve always been curious about fried rice. Specifically, does it need to be Asian-influenced or could I take the method and apply different flavorings? Thanks, in advance!
Tony’s take: I’m always grateful for questions, but especially for ones like this (ie: something I’ve asked myself before, but have been too lazy to follow up on). Richard, your regular approach to … Continue Reading
Tony writes: I order hot and sour soup most every time I go to a Chinese or Thai restaurant. It’s my thing: the vinegary tang, the heat, the abundance (the broth usually contains some happy mix of unidentifiable, but good, stuff). Over the years, I’ve played around with hot and sour in my own kitchen, but never to great success. Replicating the Chinese version can be less than lovely: there are about 50 different things that go into a … Continue Reading
Michel writes: What am I missing with barbecued chicken? It’s always been my favorite, but every time I grill it, I burn it and not from not lack of attention. Should I just bake it? I’m thinking the oven might be the way to go. Agreed?
Tony’s take: Happy days….first grill question of the season! And make no mistake, Michel, this is a grill question. Baking bbq chicken is, at best, a compromise: no smoke, no fire, no fun. Yes, … Continue Reading
Tony writes: For a couple of weeks now, I’ve been mulling another go at 10-for-4 (a $10 meal, all in, for a family of 4). Each successive pass by the meat case has pushed me a little closer to country-style ribs. These faux chops from the blade end of a pork loin have always fascinated me; cheap, tasty, and slightly maddening to cook just right (their different muscles present a funky mix of dark and white meat). My vision … Continue Reading