Tony writes: I’ve always loved the last meal debate (ie: what would you order/make for one final feast?). Kinda dark, but entertaining. As we start another summer of grilling, I couldn’t help but direct the question towards burgers (ie: “Sucks and all that this is going to be the last time you eat, but how would like your burger?”). Thinking in these terms helps sharpen the ol’ focus. I cook burgers every day, so I thought a little extra … Continue Reading
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