I woke up this morning with the strong craving for some nice fish ‘n’ chips. Seriously, I felt like I had to die, if I didn’t get any in the next 12 hours. So, I went grocery shopping, got some pollock filet, wheat beer and russet potatoes.
Too bad, I didn’t have any old newspaper to wrap it all in. But I served it with a nice tartar sauce and some vinegar. For the Fries I followed the instructions in Anthony Bourdain’s Les Halles Cookbook and the result was great! I just love big, crunchy and still creamy french fries!
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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 magnificent recipe from his magnificent book (Momofuku) for the oh-so-magnificent chicken wings. He, himself, claims, that this recipe is the worlds longest recipe for chicken wings and that they’re very, very good. I didn’t know how right he was, when i first read those words.
Two days ago I was finally motivated enough to spend a lot of time on some chicken wings. It was all quite spontaneous. I went to the store, got some chicken wings with tips and a lot of lard. In the original recipe he wants you to cold-smoke the chicken wings, but in my tiny kitchen I really don’t have the possibility to do so. So I decided to do it the alternative way with infusing the chicken with smoky bacon flavor while confiting.
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