Julienned Vegetables (Vegan, Gluten Free) SOUP Mountain & Prairie

Total Page：16

File Type：pdf, Size：1020Kb

Julienned Vegetables (Vegan, Gluten Free) SOUP Mountain & Prairie

LUNCH Prairie Korean Fried Chicken DINNER COMBOS Prairie Thigh Sandwich (Halal) Chicken Parmesan Combo (Halal) Pasta Special Tofu Tikka Masala (Vegan) Ravioli (Vegetarian) DINNER Prairie Chicken Club Lemon Pan Fried Fish Ham & Swiss Panini Meatless Monday ~ Caribbean Chickpea Chili (Vegan, Gluten Free) SOUP Mountain & Prairie Cream of Chicken Grilled Sesame Ginger Tofu with Julienned Vegetables (Vegan, Gluten Free) Vegetable & 7 Grain DINNER Monday’s 4:30pm - 7:30pm Roast Beef Special Caribbean Chickpea Chili (Vegan, Gluten Free) LUNCH Prairie Taco Tuesday DINNER COMBOS Prairie Tofu Fingers with Thai Dipping Sauce (Vegetarian) Chicken Shawarma Feature Tortellini (Vegetarian) Butter Chicken (Halal, Gluten Free) DINNER Prairie Bacon, Avocado & Mozzarella BBQ Pork Ribs Panini Meat Lasagna SOUP Mountain & Prairie Chipotle Bean Stew Cream of Mushroom (Vegan, Gluten Free) Cabbage Roll DINNER Chicken Parmesan Special Chipotle Bean Stew (Vegan, Gluten Free) LUNCH Prairie Buddha Bowl (Vegan option also available) Mac & Cheese (Vegetarian) Tandoori Chicken Naanwich Chipotle Turkey Club Panini SOUP Mountain & Prairie Cream of Tomato Chicken Noodle DINNER Shepherd’s Pie Grilled Sesame Ginger Tofu with Julienned Vegetables (Vegan, Gluten Free) LUNCH Prairie Thai Tofu Vegetable Stew DINNER COMBOS Prairie (Vegan, Gluten Free) Steak & Shrimp Special Gemelli Pasta Alfredo (Vegetarian) Steak Combo Chicken with Sundried Tomato Pesto, Baby Spinach & Swiss Roast Beef with Horseradish Mayo DINNER Prairie & Caramelized Onions Panini 1/4 or 1/2 Chalet Chicken (Gluten Free, Halal) SOUP Mountain & Prairie Potato, Bacon & Cheddar Black Bean & Quinoa Cake with Pico de Gallo Tuscan White Bean (Vegan, Gluten Free ~ Forward Food) Falafel Hummus Bowl (Vegetarian) DINNER Butter Chicken Ratatouille (Vegan) LUNCH Prairie Special ~ Perogy Bar DINNER COMBOS Prairie Portobello Mushroom Sandwich Steak & Shrimp Special (Forward Food) Gemelli Past Alfredo (Vegetarian) Steak Combo Chicken with Sundried Tomato Pesto, Baby Spinach & Swiss DINNER Prairie Roast Beef with Horseradish Mayo 1/4 or 1/2 Chalet Chicken (Gluten Free, Halal) Black Bean & Quinoa Cake with Pico de Gallo (Vegan, Gluten Free ~ Forward Food) Falafel Hummus Bowl (Vegan) DINNER DINNER ButterFish Chicken Feature PineappleThai Sweet Chicken Chili Wrap Tofu & RatatouilleVegetable (Vegan) Stew (Vegan, Gluten Free) .

Copy Link

Recommended publications

Korean Fried Chicken
Korean Fried Chicken Ingredients: 1.5 kg whole chicken Chilli Sauce for Chicken Soy sauce for Chicken (cut into small pieces or 3 tbsp gochujang (Korean 2 tbsp soy sauce chicken wings, cut into chilli paste) 1 tbsp canola or grapeseed winglets and mini 2-3 tbsp tomato sauce oil drumsticks) ½ tbsp canola or grapeseed 1 clove garlic, minced 1 tbsp salt oil 1 cm ginger, minced 1 tsp black pepper 2 cloves garlic, minced ½ tbsp oyster sauce 3 tbsp cooking sake 3-4 tbsp rice syrup ½ tsp gochugaru (Korean 1-1.5L water ¼ -1/2 tbsp sugar chilli powder, finely ground) 1/3 cup potato starch 1 tsp sesame oil or 5 dried red chilli ¼ cup flour 2 tbsp rice syrup ¼ cup rice flour 1 tbsp sugar ½ tsp baking soda 2 tbsp water Oil for frying 1 tsp sesame oil Method: 1. In a large bowl add salt, pepper, cooking sake and water. Add chicken pieces and brine overnight in the fridge. 2. Chilli sauce: Heat oil in a pan. Gently sauté garlic for 10 seconds. Add the other ingredients and gently combine over low heat for 15 seconds. 3. Soy sauce: Heat oil in a pan. Gently sauté garlic and ginger over a low heat for 10 seconds. Add the other ingredients and cook for 1 minute or until the sauce reduces slightly. 4. Combine all the dry ingredients. Coat the chicken pieces with the flour mixture, shaking off excess flour. Fry chicken pieces in batches over medium heat for 5- 7 minutes or until chicken pieces are golden in colour.
[Show full text]
Nhscookbook.Pdf
OUR STORY CAISL is home to a diverse student body, composed of over 50 different nationalities. We here at the NHS wanted to celebrate this diversity together and appreciate this melting pot of cultures present at our school, and give you a taste of CAISL. So what is one of the things that brings people together as a community? Food, and our love and appreciation for food! Keeping that in mind, we have curated a book that includes dishes from a variety of cultures. It doesn’t just contain recipes though, as each dish has a personal connection to someone in the CAISL family. It includes personal favorites from our students, parents, and staff who want to share this memorable experience with you. We want to share with you THE CAISL FLAVOR! PREP TIME - 5 min COOK TIME - 35 min PORTIONS - 1 loaf Beer Bread USA Ingredients/Equipment: Recipe: - 1 cup whole wheat flour 1. Preheat the oven to 200C. Grease a 6 cup - 1 cup all-purpose flour loaf pan (8.5 x 4.5 inches). - ½ cup old-fashioned oats 2. Whisk flour, oats, sugar, baking powder, - 2 tbsp sugar baking soda, and salt in a large mixing - 2 tbsp baking powder bowl. - ½ tsp baking soda 3. Add beer and mix with a wooden spoon. - ½ tsp salt 4. Pour into the pan and bake for 35 min. - 1.5 cups light or dark beer 5. Let it cool on a rack for 10 min. - 6 cup loaf pan Cultural Significance/Personal Connection: It is a very healthy non-yeast and no-fuss quick bread that can be enjoyed with soup or eggs, or leftover for breakfast with butter and honey.
[Show full text]
Keittiömestarimme Suosittelevat: Uusia Ruokaohjeita Jokaiseen Päivään!
Keittiömestarimme suosittelevat: uusia ruokaohjeita jokaiseen päivään! Tältä sivulta löydät uusimmat HK koekeittiön testaamat reseptit. Jotain uutta, jotain vanhaa, mutta uudella twistillä. Hyväksi todetut ja monikäyttöiset ohjeet kaikkiin keittiöihin. Sesonkia ja juhlia unohtamatta. Lisäämme keittiömestarimme suosittelemia ohjeita säännöllisesti, uusimmat löydät alta. Rosmariinin ja valkosipulin kanssa paistettua porsaan ulkofileetä Parsakaali-pastasalaatti, curry-pinjansiemendressing Fetajuusto-pastasalaatti Fiesta pastasalaatti Salottisipuli-possupata ja lanttiperunat Porsaanpaistia ja kapriksella maustettua kahden pippurin kermakastiketta Metsästäjän leipä rapealla broilerin fileepihvillä Crispy chicken burger Keltainen chili-curry broilerin paistista Uunissa paahdettua broilerinleikettä, tomaattia ja parmesaanijuustoa Grillibroileri-kaurajyväsalaatti ja parsakaalia Grillibroileri-härkäpapupasta Grillibroileri-rucolapizza Grillibroileripasta paahdetuilla tomaateilla ja oliiveilla Siiderivinegretillä maustettu grillibroilerisalaatti Grillattua broilerinpaistia ja uuniperunaa Kulhosalaatti grillatusta kananpojasta ja [...] Grillattu naudan petite tender, kesäkurpitsaa, vuohenjuustoa ja papuja All day breakfast Burger Maakarit Hot Dog Naudan Petit Tender, soija-inkiväärivoita Raakamakkaraa, mozzarellaa ja paahdettua paprikaa Uunissa paahdettua broilerin reisileikettä ja romesco-kastiketta Chicken sando sandwich, umamiketsuppia ja rapeaa kaalia Halloumi-punajuuripihvi, fenkolia, retiisiä ja sitruuna-tillikastiketta Vegepannupihvi, tomaattia
[Show full text]
Soho Alc 2017 Front Website
SOHO ANJU / SMALL PLATES VEGETABLE CHIPS & DIPS 6.5 K-TOWN MINI SLIDERS TWO PER SERVING MANDOO / DUMPLINGS FOUR PER SERVING TACOS TWO PER SERVING Crispy vegetable crisps, served with tomato soy salsa EXTRA SLIDER(S) MAY BE ORDERED BY PIECE EXTRA DUMPLING(S) MAY BE ORDRED BY PIECE EXTRA TACO(S) MAY BE ORDERED BY PIECE & kimchi guacamole. KOREAN FRIED CHICKEN SLIDERS 8 MANDOO (Beef & Pork) 8 SHORT RIB BEEF TACOS 9 KONG BOWL (v) 5 Golden fried chicken thighs, our signature sauces, mayo, Juicy steamed beef & pork dumplings. Seasoned delicately with Korean spices. Chipotle short rib tacos, avocado, gem lettuce, red onion, kimchi, Steamed soybeans (edamame) topped with our Jinjuu chili panko mix. crispy iceberg lettuce, tossed in a brioche bun. Soy dipping sauce. sour cream & topped with coriander. PORK & KIMCHI SOUP 6.5 BULGOGI SLIDERS 8 PHILLY CHEESESTEAK 8 PORK BELLY TACOS 9 Artisan English pork stewed with homemade kimchi, tofu & spring onions. House ground beef burger jazzed up with Korean spices. Thinly sliced English artisanal pork belly marinated in Korean spices, Cooked pink & topped with homemade pickle, cheddar & bacon. shitake, spring onion & pickled jalapeno. Spicy dipping sauce. apple, kimchi & Asian slaw. 9 JINJUU’S SIGNATURE KOREAN FRIED CHICKEN (v) 7 (v) 8 Chicken thighs (boneless) crispy fried in our famous batter. KOREAN FRIED TOFU SLIDERS YA-CHAE MANDOO (Vegetable) (v) 7.5 MUSHROOM TACOS Pickled white radish on the side & paired with our signature sauces: Golden fried crispy tofu, our signature sauces, mayo & crispy Miso sauteed portobello mushroom, kale & black beans, feta cheese, Gochujang Red & Jinjuu Black Soy.
[Show full text]
Thank You for Your Custom
Jin Go Gae Korean Restaurant Thank you for your custom There will be 10% service charge added to your final bill. Any customers with food allergies please ask staff for assiistance. Ban-chan Pickles P1. 김치 Kimchi .................................... 2.9 Famous spicy Korean preserved cabbage P2. 깍두기 Kkagdugi .............................. 2.9 Preserved spicy raddish kimchi made from P1. 김치 white daikon Kim-chi P3. 숙주나물 Sugju Namul .......................... 2.9 Mung bean sprouts seasoned with sesame oil P4. 시금치나물 Sigeumchi Namul ................. 2.9 P4. 시금치나물 Seasoned spinach with sesame oil Sigumchi Namul P5. 채나물 Chae Namul ........................... 2.9 Pickled sweet & sour white radish P6. 모듬나물 Mixed seasonal pickles ............. 5.9 P6. 모듬나물 Mixed seasonal pickles P7. 파절이 PaJeori (per person)....................... 2.9 Thinly sliced spring onions salad drizzled in chilli powder, sesame seed and oil P8. 상추 Sangchu ...................................2.5 Fresh seasonal assorted green lettuce P9. 무쌈 Moo- Sam ................................. 2.5 P9. 무쌈 Thinly sliced sweet organic beetroot mooli Moo -Sam P10. 치킨무 Korean Pickle Radish............................2.9 Cubes of sweet fermented white Mu radish Please be aware all our food may contain sasame seeds and soya, please ask for assistance An-Joo Starter 1. 파전 Par-Jeon (Highly recommended)............... 9.5 Korean squid pancake with spring onions and crab sticks 2. 김치전 Kim-Chi Jeon............................ 9.5 Kimchi pancake 1. 파전 Par-Jeon 3. 잡채 Jap-Chae (Highly recommended).............. 10 Thin glass vermicelli pan fried with mixed vegetables with beef 4. 군만두 Mandu (6 Pieces).......................... 8.5 Home handmade meat or vegetable fried dumplings 5. 진고개 쌀순대 Sundae (black pudding) ..... 16.9 Home made steamed, rice stuffed black 3.
[Show full text]
Kritika Kultura Literary Supplement No.1 Anthology of New Philippine Writing in English
ISSN 2094-6937 KRITIKA KULTURA LITERARY SUPPLEMENT NO.1 Anthology of New Philippine Writing in English March 2011 http://kritikakultura.ateneo.net Indexed in MLA International Bibliography, Thomson Reuters (ISI), Scopus, EBSCO, Directory of Open Access Journals, and Philippine Journals Online DEPARTMENT OF ENGLISH SCHOOL OF HUMANITIES ATENEO DE MANILA UNIVERSITY Quezon City, Philippines KRITIKA KULTURA ISSN 2094-6937 http://kritikakultura.ateneo.net Kritika Kultura is an international refereed electronic journal acknowledged by a host of Asian and Asian American Studies libraries and scholars network, and indexed in the MLA International Bibliography, Thomson Reuters (ISI), Scopus, EBSCO, the Directory of Open Access Journals, and Philippine Journals Online (PhilJOL). Aside from the journal which is published twice a year (February and August), Kritika Kultura also publishes monographs and literary editions. All content are open-access and published electronically. Copyright © Ateneo de Manila University Kritika Kultura is published by the Ateneo de Manila University. Contents may not be copied or sent via email or other means to multiple sites and posted to a listserv without the copyright holder’s written permission. Users may download and print articles for individual, noncom mercial use only. Please contact the publisher for any further use of this work at [email protected]. For flexibility and freedom, authors retain copyright of their work, even as they are urged not to reproduce an exact same version elsewhere. AIMS, FOCUS,
[Show full text]
Priced Per Piece, 50-Piece Minimum Beef/Pork/Lamb Mini Beef
Priced per piece, 50-piece minimum Beef/Pork/Lamb Mini Beef Wellington*, Horseradish Sauce 3.5 Beef Slider*, Old School Sauce, Cheddar Cheese, Cornichon 3.5 Braised Beef Short Ribs, Roasted Garlic Polenta, Shiitake Jus 3 Seared Steak Biscuit, Smoked Paprika Aioli, Aged White Cheddar 3 Beef Empanada, Chimichurri Dipping Sauce 3 Philly Cheesesteak Spring Roll, Horseradish Cream 3 Sliced Filet Mignon, Horseradish Toast, Sweet Onion Jam 3 BLT Bite, Basil Aioli, Bacon Crisp 2 Smithfield Ham Cheddar Biscuit 2.5 Sweet Potato Ham Biscuit, Elderberry Jam 2 BBQ Pork Spoonbread, Red Onion Jam, Chive 2.5 Chive Roll Country Ham, Smoked Gouda 2 Mini Cuban, Braised Pork, Swiss, Pickles, Mustard, Mojo Sauce 3 Resort Alouette Baby Yukon Potato, Peppered Bacon, Chives 2 Asian Egg Rolls, Hot Mustard and Duck Sauce 2 Italian Sausage Stuffed Mushroom 2 Country Ham and Smoked Cheddar Grilled Cheese, Meyer Lemon Confit 2 Lamb Meatball, Piquillo Pepper Sauce, Feta Cheese 3 Char-Grilled Baby Lamb Chop* with Mint Sauce 5 Fennel Pollen Dusted Beef Carpaccio, Lavash Cracker, Caper Mayonnaise, Shaved Parmesan 3 Cucumber Wrapped Virginia Country Ham, Pepper Jelly, Cream Cheese 2 Vegetarian White Truffle Risotto Sphere, Aioli 3 House-Made Cheese Fritter 2 Andouille Cheese Fritter, Tomato Fondue 2.5 Apricot and Brie en Croute 2.5 Chilled Cucumber Avocado Shooter, Tomato Confit 2.5 Blue Cheese Stuffed Date 2 Fresh Mozzarella and Olive Skewer, Grape Tomato, Balsamic Vinegar 2.5 Tomato Goat Cheese Tartlet, Basil 2.5 Mini Phyllo Parcel, Basil, Goat Cheese, Roasted Tomatoes 3 Pimento Cheese Fritter, Green Tomato Ketchup 2 Sweet Onion Tart, Goat Cheese and Tapenade 2 Fried Green Tomato Half, Pimento Cheese 2.50 Artichoke Bruschetta, Herb Crostini, Mozzarella, Pesto, Vincotto 2.5 Spinach and Feta Mushroom Cap 2 Legend Beer-Battered Artichoke Heart, Dijon Mayonnaise 2 *The consumption of raw or undercooked foods may cause food-borne illness, especially for those with certain medical conditions.
[Show full text]
Palau Gov't Revenues Decline "We Are All Humans, and Some Times Without Thinking We Tend by Eileen 0
arianas %riety;;~ Micronesia's Leading Newspaper Since 1972 ~ ews .Another batch of illegal cut takes toll migrants Tinian-bound By Jojo Dass Variety News Staff . A NEW batch of about 140 Chinese illegal migrants believed bound for Guam is now headed to Tinian, sources from the two islands yesterday disclosed. on Cstudents "They are coming," said one Tinian official insisting anonymity. By Aldwin R. Fajardo ing to help students who want to Th.ere were, however, conflicting reports about the Chinese na Variety News Staff attend college. I want them to tionals' attempt to enter Guam with at least one source stating that A REDUCTION in the granting meet with my staff to determine if the migrants' boat were actually diverted from Japan. of student financial aid under the we can do something to help There cmTently are at least three weather depressions in the Educational Assistance Program them," Tenorio said in a separate general area covering Guam and the CNMI's Northern Islands (EAP) for full-time college stu interview. which could explain why the migrants ended up somewhere near dents, has resulted to a low turn He added NMC officials have Japan, the same source said. out in the registration of part-time been instructed to make recom Tinian officials said they are preparing for the boat's affival students for the next semester. mendations that would help maxi which, they said, is expected to be within the next few days. Northern Marianas College mize the cash-strapped Scholar It was not exactly known when the boat was intercepted.
[Show full text]
Food and Nutrition Research Institute of the Choose From, Several Food Items and Combinations Over Nutrition in the Same Household
FOOD and NUTRITION in cooperation with RESEARCH INSTITUTE UNILEVER Philippines Department of Science and Technology T H E FNRI’S Mandates Mission Quality Policy As per E.O. 336, November 13, 2009: As the lead agency in food and nutrition research We are committed to provide products and and development, the FNRI’s mission is the: services in food and nutrition to both the • Undertake researches that define the government and private sectors and other citizenry’s nutritional status, with reference • provision of accurate data, correct stakeholders with the highest standards of to the malnutrition problem, its causes and information, and innovative technologies quality and reliability within our capabilities and effects; to fight malnutrition. resources according to customer requirements • Develop and recommend policy options, and to continually improve the effectiveness of strategies, programs and projects which our Quality Management System (QMS) at all address the malnutrition problem for Vision times in order to meet our customers’ satisfaction. implementation by appropriate agencies; and Consistent with the FNRI’s mandate is its vision of: • Diffuse knowledge and technologies in food Core Values and nutrition and provide S&T services to • optimum nutrition for all Filipinos, socially relevant stakeholders. and economically empowered through • Excellence scientifically sound, environment-friendly and globally competitive technologies. • Action-oriented • Teamwork • Sincerity MESSAGE FROM THE SECRETARY he school age period is critically important in food mixes and combinations in order to develop the life of a growing child. Experts agree that nutritious and satisfying supplementary food for Timproving nutrition during these growing up school children. years is one of the best investments we can make to achieve lasting progress in global health and The 2014 Menu Guide Calendar of the Food and development.
[Show full text]
Sands Shortlist Menu 9July2021
DISCOVERY SHORES BORACAY QUICK BITES Salt and pepper squid 410 Baby squid, chili, spring onion, basil, lime, sriracha aioli Beef Salpicao 620 Marinated beef tips, garlic, paprika, Worcestershire sauce, garlic bread toast. Hot Chicken Wings 480 Crispy wings in sriracha-mango glaze, ranch dressing, lemon, celery sticks, French fries Healthy Nachos (Vegetarian) 660 Crispy nacho chips, Pico de Gallo, cheese sauce, sour cream, guacamole, tomato, pickled jalapeño, black olives, corn, cheddar cheese, feta cheese, green onion, red onion Add: Chili con Carne 130 Grilled Chicken 110 FRIES LIBRARY Served with Roasted garlic-paprika aioli and sun-dried tomato ketchup Potato French Fries 310 El Taco Sweet Potato Fries 310 Gochujaru Fries 310 Garlic Parmesan Fries 330 Nori Wasabi Fries 330 Prices are subject to service charge and prevailing tax. SOUP Creamy Broccoli Soup (Vegetarian) 490 Broccoli florets, carrots, cheddar cheese Tom Yum Soup 590 Shrimp, mushroom, tomato, cilantro, lime Bacolod Beef Kansi 690 Young jackfruit, batwan fruit, annatto, ginger and lemongrass. Chicken Binakol 590 Green papaya, young coconut, leafy greens, ginger and lemongrass broth. SALAD Romaine Salad 460 Romaine lettuce, crispy bacon, parmesan cheese, butter croutons, garlic anchovy dressing Summer Greek Salad 460 Mixed lettuce greens, cucumber, cherry tomato, red onion, red radish, corn, black olives, feta cheese, edible flowers, oregano-red wine vinaigrette Island Cobb Salad 560 Mixed lettuce greens, shrimp, bacon bits, ripe mango, shredded cheddar cheese, pickled red onion, cherry tomato, cucumber, guacamole, mint, scallion, pineapple-honey vinaigrette Green Papaya Salad 460 Shredded green papaya, long beans, cherry tomato, green onion, dried shrimp, roasted peanuts, chili, mixed greens, lime, fish sauce, muscovado sugar Prices are subject to service charge and prevailing tax.
[Show full text]
Really Great Korean Food and Drink
REALLY GREAT KOREAN FOOD AND DRINK ZINGERMAN'S COMMUNITY OF BUSINESSES ABOUT OUR RESTAURANT Born as San Street, a food cart, the brick-and-mortar Miss Kim opened in 2016. Despite rumors of its eponymous origin, the name was chosen because it is the most recognizable Korean last name and our chef-owner is female. We are open for lunch and dinner; our full service bar features original cocktails. We aim to be a bright, fun and easy place for all to be with enthusiastic, informative and warm service. ABOUT OUR FOOD The food at Miss Kim is rooted in Korean culinary tradition and inspired by Michigan’s bountiful produce and hard working farmers. Despite Korea being relatively small, traditional Korean food is intensely sea- sonal and regional. To us at Miss Kim, this means that to truly honor a dish, it must be made with local, seasonal ingredients–rather than Korean ingredients that happen to be in season thousands of miles away. While this requires a constantly changing menu, a ton of historical research and many, many experiments, we firmly, even stubbornly, believe that it is the only honest way to cook. We will happily cater to your dietary preferences and restrictions. Please let your server know and they’ll eagerly find out what our kitchen can do for you. *Our soy sauce, chili paste and soy paste do not contain wheat, but are started with wheat-based cultures. Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
[Show full text]
Fried Chicken? We Haven’T
FEATURE TASTING KEY Eat for the: Crunch Complex flavour Juice Spiciness Fragrance Must, must, The Appetite team conducts a taste test must be eaten hot!!! on one of mankind’s favourite foods. It’s a difficult job, but someone’s got to do it. HAVE YOU MET ANYONE who’s immune to the simple, glorious charm of fried chicken? We haven’t. The appeal is so universal that there’s hardly a single culture in the world that lacks its own version. Cheap ingredients, a straightforward cooking method, and a whole spectrum of flavoured possibilities make fried chook one of the most beloved and versatile dishes around. Koreans have their wings sweet PERFECT!!! and spicy and impossibly crunchy. The Japanese prefer boneless pieces, dipped in mayonnaise-based dips. Huge crusty pieces dominate the tables of America’s South, while the Taiwanese nibble on ridiculously large slices on the streets. In the spirit of cultural exchange and scholarly evaluation, we ignored doctorly advice and plunged into the hallowed Yangnyeom grease-lined universe of fried fowl. We considered the finer nuances of Korean fried chicken, typically double-fried for a crackly, skin crunch, meat flavour, aroma and ancillary elements; we assessed brittle crust and dipped in a potent house-made glaze. the relative strengths and weaknesses of popular varieties; and we bestowed each contestant its very own award – everybody’s a winner, after all. It’s the last month before those dreaded New Year resolutions [ Tasting Notes] [ Have with] come into play (for a couple of weeks, at least). Go on, give in to the SKIN: Deafeningly crackly.
[Show full text]