“Popcorn Chicken” – Karage Sweetbreads with Gochujang Mayo

“Popcorn Chicken” – Karage Sweetbreads with Gochujang Mayo

In the vein of Thomas Keller, I have always enjoyed taking classic dishes and either adding a spin on them, or going with a whimsy interpretation. Popcorn chicken is a dish that I attribute to as one of the leading causes of my obesity. In my high school cafeteria, there was popcorn chicken and curly fries perpetually available and I would often throw my home packed lunch away to grab them. So, I think this was a fitting dish to try and give a new interpretation to. Lamb Sweetbreads in the Japanese Karage style Cleaning the Sweetbreads – soaking the sweetbreads in acidulated water for an hour helps to clean the membrane (looses collagen fibers) and any remaining blood. I used lemon for the soaking. Remove the outer membrane as much as possible. From now on we more or less treat the sweetbreads as we would for chicken karage. Karage Marinade – ginger, garlic, soy, mirin, vinegar, brown/palm sugar. Toss with sweetbreads and let marinate at room temperature for an hour. Frying – cover the pieces in potato starch and fry using a high smoke point/neutral oil such as grapeseed or rice bran. We are using a dry batter in this case so no need for eggs or baking powder. An alternative preparation would be to use a 3:1 potato starch and corn flour batter with eggs, carbonated water, and baking powder to get a thicker, crispier batter. Duck Egg Gochujang Mayo First take two yolks and blend in about two teaspoons of rice vinegar and a touch of mirin. Then blend in a neutral oil to the extent that the yolks will take it...

Where To Eat in London and What to Eat in London

London reminds me a lot of NYC, which I consider my home a lot more than Texas. Whenever someone asks from recommendations of places to eat in NY, I am confronted with the difficulty to suggest places due to overwhelming options, categories, cuisines, prices and I end up either naming one of two favorites or just too many places.For some cities, it is just to hard to make a “best of” list. London is exactly like that, and for that reason this guide is not a “Best of” London list, but rather an introduction to some British Specialities and where to get them, as well as, a sampling of what London has to offer. b British Specialities / The London Pub “There is nothing which has yet been contrived by man, by which so much happiness is produced as by a good tavern or inn” – Dr. Samuel Johnson (1709-1784) To foreigners “The Pub” is synonymous with British cuisine. Drinking a pint and grabbing a bite at a pub is a tourist activity, but still an activity that true locals partake in, sometimes even daily. I explore the notion of British cuisine in more detail below, but the pub is an integral aspect of not only British cuisine, but British culture. British pubs have been important throughout history either as places of gatherings, some social, political, or even revolutionary, but also, interestingly enough, served as the first banks (Lloyd’s Bank, a commonly seen bank in the city, was one of these Pub + Banks). Interesting fact: Pub signage comes from an uneducated majority from the Ye Olde Days that couldn’t read, but could recognize animals and...

San Sebastian ‘s Culinary Culture and Pintxos (What to Eat in San Sebastian) – Bicoastal Cook’s Essential Foodie Travel Guide

The Pintxos, Cuisine, and Specialities of the Basque Country. Wondering what to eat in San Sebastian? There is a lot. San Sebastian is often quoted as one of the new culinary capitals of the world. The food here influenced the likes of David Chang, was spear headed by the likes of Ferran Adria and Juan Mari Arrzak, and plays an instrumental role in both the field of Molecular Gastronomy, as well as, in the best kitchens around the world. San Sebastian is known to have the highest concentration of Michelin stars outside of Tokyo, making it one of the top culinary scenes of the “Western” world. This culinary culture was born from both Spanish and Basque cuisines. As any chef knows, the quality of produce is one of the most important aspects and the produce and markets here are spectacular which enables the restaurants to do what they do best. It has also been that ability to recognize the traditional cuisine, BUT continue to advance, research, and create new dishes and techniques that makes the cuisine here so influential. And through nothing else than walking the Parte Vieja and eating your hearts desire  in Pintxos you can get a sample of the amazing cuisine here–and it’s combination between traditional and modern. And in deciding where and what to try is where I come in. Pintxos “Opa” = Hello! You might be more familiar with the word Tapa, but a Pintxos is more or less the same thing–a couple bite mini-course that is eaten between meals, to start a meal, or as a meal. As legends go, Tapas were born in Southern Spain, but traveled, evolved into Pintxos and were perfected in San Sebastian (or...