Dad made these and they were excellent.
Delicious, despite the unfortunate brand name.
Back from Laguna, waist line expanded. My dad finally embraced the no-liquid-but-soy-sauce approach to “red braising” oxtails. It seems dicey in theory, but it’s definitely the way to go. So long as you keep the lid closed and the heat low, all will be well.
The Hainanese Chicken Rice Mix pictured above is a workaround for an otherwise sort of time-consuming process. Just mix it in before you steam rice for some fragrant deliciousness. It’s sort of a cheap shortcut, but whatever, you’re a cheap shortcut.
Oh and did anybody else see Michael Ruhlman and Andrew Knowlton taking their penitalia out and laying them on the Iron Chef America judging table for comparison last night? That was über-uncomfortable, right? Condolences to Chris Cosentino, who I’ve met a couple of times and find to be a good enough dude. Making five offal dishes in an hour is a sort of unreasonable order. I, for one, wouldn’t be too jazzed about eating trotters and tripe that have had less than an hour on the heat.
Last thing. If you love non-beat-poet beat poets, where are they nows, Nevada City, and stories about hunting knives being brought into fine dining establishments, there’s a funny tidbit in Dana Goodyear’s October 20 NYer profile of Gary Snyder. PDF of said article has been embraced warmly and posted with complete disregard for copyright law (Thanks, Tony!).
Rad,
Chris
PS. Turns out I don’t have the sweet blood yet, in case you were wondering. Thanks, mom!
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