Okay, here’s just a quick post with a pretty picture of deep fried pork skin. I tried David Changs method and even though he says drying the skin in the oven is unreliable, it turned out to work great for me.
The taste of the deep fried crunchy pieces for themselves is kind of neutral and just a little bit pork-ish, but once you give them a little flavor with japanese 7 spice powder the thing gets more interesting. The fat brings out the flavor of the spice and suddenly it’s a great snack. I will definitely have to try to put it on other food, like croutons or something.
Okay, high speed internet is finally back up and running here. We had to get a new contract, because my one flatmate moved out. Things are finally getting back to normal. We got new furniture, a lot of new stuff for the kitchen and it's ...
And I thought Chang's fried chicken with 'octo vin' was good. Good god, i was wrong. Well, not wrong, but there is something even better you can do with some nice pieces of chicken, that still have their skin on. David Changs magnificen ...
Spring is here. Seriously, I don't think i've ever been happier about a change in weather in my entire life. Berlin is just so much more charming, when not hidden under a dangerously high layer of ice and snow. Not to mention the temper ...
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