I have a problem with chili. I can’t seem to get a good mix of heat and depth. Sometimes I use a commercial spice mix, sometimes I try my own. I’ve made it with beer, and with cocoa, and with fancy-pants ancho chili powder. But it always seems to be missing something. This time, I […]
Kevin smoked them yesterday, and we deep-fried them today. We sliced the meat, and wrapped it in crepes (our substitute for those thin Asian pancakes) with scallions, cucumber, and plum sauce. Not the genuine Peking article, but damn good.