To my mind, the hot chicken tradition of Nashville, TN is among the most amazing regional food traditions for three reasons: 1) it's amazingly local, native to a few neighborhoods in a single city, rather than a general area 2) it's amazingly (yet justifiably) spicy, and 3) the recipes have been amazingly secretive.
Moreover, it's incredibly, incredibly delicious, and I've never had anything like it.
All this week, ManMade is excited to be teaming up with America's Test Kitchen to share lots of cool, DIY food crafts and ideas, any which would make an excellent weekend project or a great handmade holiday gift for your family and friends.
Harissa is a bold, complex chile sauce that hails from the Northern Africa countries of Algeria, Tunisia, Libya, and Morocco. While it's a little bit spicy, it's brings much more than heat -aromatic, bitter, smoky, and bright. It's good on, well, everything, and can
It's the height of the produce season, and your local markets and grocery stores and (hopefully) your own garden are bursting with all the high-sun summer goodies. One can only eat so many veggies in a week, so it's time to start the preserving. And yes, canning and freezing chiles and peppers is one way to go about it...
or you can make your own smoked hot sauce.
Sriracha, that addictive blend of chiles, garlic, vinegar, and sweetness is experiencing a shot at ubiquity, and I couldn't be more thankful. It's good enough to eat out of the bottle...standing in front of your pantry...at 1:30 in the morning...squirted directily into your mouth. Or something.
But more excitingly, it's also now being incorporated
At the risk of saying something that'll probably make you roll your eyes and scream, "No kidding" with considerable volume, sriracha is amazing and addictive stuff. This decidedly American sauce has its roots in Thai and Vietnamese condiments, and is know for its iconic rooster. A perfect balace between spicy, tangy, and garlicky, it's surprisingly versatile, working equally well in Mediterranean and Latin dishes as those from Southeast Asia.
It's really cold today. There's snow in 49 states, and I'm doing everything I can not to turn on the thermostat before the program kicks it on at 3:30. And I need something warm to make it through. Not coffee. Not tea.
I need hot cocoa.
But I can't stand instant cocoa mix. Even the fancy ones are way too water-y. I need to be prepared for days like this.
I need to make my own.
Head to any local gourmet shop and check out the independent hot sauce section, and you'll discover two things: there are tens of thousands recipes available, and they all have to do with either 1) the devil and/0r 2) butts. Usually both. Just check out this photo from Jungle Jim's near Cincinnati, Ohio. That's four full rows, plus endcaps and features.
All this guesswork and annoying imagery/titles is likely to make one stick to the classics: Frank's, Texas Pete, El Yucateco, Cholula, Tabasco, Valencia, and the like. But, in the height of produce season, with those bold grass green, red, and orange chiles punctuating your garden, there's every reason to try to make your own.
"If you were to take the best engineers in the world and asked them to design a perfect plug for a child's airway, you couldn't do better than a hot dog."
So, the American Academy of Pediatricians have called for the redesign of the hot dog. And since its an entirely processed product, any shape is game. The folks at Fast Company set off to redo the hot dog, with these criteria:
- Esophagus-sized cylinders and spheres = bad, very bad
- Fit within existing buns for "authentic"-ish experience
- Look for opportunities [to] increase sense of play
- Enhance condiment-to-hot dog engagement
After thinking through the designs below, they came up with the spiral dog above, and did a mock-up in green Play-doh.
Nothing says brand loyalty like some full scale embroidered logo art.
Sriracha, or "Rooster sauce" (as the servers in my favorite local Vietnamense joint love to call it) is a hot condiment made from ripe, red chiles, garlic, sugar, salt, and vinegar, and has achieved a cult-like status in the U.S., and in Christ(ine)'s house, who "[eats] it on pretty much everything."