"Don Pistos is the Mexican restaurant that recently replaced El Raigon. The amazing thing is that the grill from El Raigon stayed, and as a result the pork chop al pastor with charred pineapple was full of smoky goodness." - felice
Yakitori Kokko is a breath of fresh air for lovers of authentic Japanese grilled chicken on the Peninsula, says K K. The owner, Keisuke Suga, also runs Kappo Nami Nami in Mountain View, and, like Nami Nami, Kokko has a classical minimalist design, with wood floors and ceilings, and sections divided by traditional-style curtains.
You order by the skewer, choosing the seasoning for each, like shio (salt) or tare (a soy-based sauce). Shio momo, or chicken thigh, "was dead-on perfect in all aspects. The standard must order," says K K. Chicken gizzard, or sunazuri, has good crunch. And chicken heart (kawa) is nice and juicy. Unfortunately, chicken meatballs with tare are way too salty; the version at Sumika is much better.
There are also some meat, seafood, and vegetable options, plus izakaya-type sides and fusion dishes. Bacon-wrapped asparagus is a nice one.
509 Second Avenue, San Mateo
Poor Christmas sales and an interrelated economic crisis mean there's now a serious surplus of the pricey and very delicious Jamón Ibérico. The cost of these tasty, aged pieces of pig has dropped by 50 percent according to the Telegraph, which notes that: "Spain is groaning under a glut of ham after Christmas sales of one its most celebrated products plummeted with a crash in demand for traditional gift hampers."
The benefits extend to those of us in the United States, too: Tienda.com is selling bone-in Jamón Ibérico hams for half off, due to "a potential trade war that never materialized." Now a mere $400 is all that it takes to put 14 to 16 pounds of the good stuff on your kitchen counter.
It means "rags" in French, and that's what it looks like. ... WATCH THE VIDEO
Use this cut for herbs, garlic, onions, or shallots. ... WATCH THE VIDEO
Chopping ain't pretty, but it sure is useful. ... WATCH THE VIDEO
A hilarious post by Dan Mitchell on Slate's Big Money website calls out the controversy sparked by an Australian KFC ad American viewers found racist. The TV commercial, which was discovered on YouTube, depicts a lilly white surfer-looking dude in the stands at a cricket match, with loudly cheering black people surrounding him, banging on steel drums, etc. He's annoyed by the noise, deeming it an "awkward" situation. So he breaks out a bucket of KFC, the black people eat it and calm down, and he remarks, "too easy."
KFC's response, says Mitchell, was that it wasn't intended for U.S. viewers, and that "It is a light-hearted reference to the West Indian cricket team."
In this clip, an Australian news show discusses the controversy, and hilarity ensues.
White lady host: "Let me speak for the West Indian community. I'm married to a West Indian. He's not a black West Indian ... It's actually a fact they love their fried chicken ... They eat chicken. That is what they enjoy to eat ... Would it be racist if it was a black man feeding a whole lot of Aussie guys a bunch of meat pies?"
These little fake nuts from the Curiosity Shoppe would look gorgeous on a dark surface, perhaps displayed in a shallow, shiny, black dish. They'd be a nice side dish for a bowl of fake fruit as well. Maybe you can have a fake dinner party with fake friends, and serve the whole shebang with a bottle of air.
Porcelain Nuts, $50
Canny home cooks know that many inexpensive cuts of meat have deep flavor. Depending on the cut, it might need long braising or only a quick sear to bring out its best qualities.
"Day in and day out," says fourunder, "pork cuts, in my opinion, are always the most flavorful value protein for my money." Pork shoulder "is tasty and very tender when treated to slow and moist cooking methods," says stilton, who adds, "It's often the least expensive cut of pork around in my neck of the woods." c oliver grinds it to make homemade pork sausage. Zeldog says pork cheeks work well in recipes calling for belly.
It is more difficult to find bargain cuts of beef, but they can be had. wallyz likes to grill chuck and 7-bone steaks to medium rare: "A little tougher," he says, "but lots of flavor." Flank and blade steaks take well to the same treatment, when sliced thin across the grain, and are also good for stir-frying. Chuck roasts are great for braising whole as pot roast or for stews; beef shin costs even less and is also good for braising. Oxtails aren't as inexpensive as they once were, but can often be found at a good price at ethnic markets, and make a good stand-in for beef short ribs.
EricMM buys well-priced duck legs at an Asian market and makes faux Peking duck by glazing them with soy sauce, sugar, and five-spice powder, and roasting them; he then shreds them and eats them with the traditional pancakes, scallions, and hoisin sauce. I use duck legs in this stovetop Chinese "roast" duck (as a bonus, it yields lots of rendered duck fat ).
And, of course, most offal is bargain priced. Many hounds are fans of chicken livers, hearts, and gizzards. cimui likes them grilled, yakitori style, or braised in soy sauce, five-spice, ginger, and sugar. ipsedixit soaks gizzards in buttermilk for 12 hours to tenderize, and then cooks them in a cast iron skillet with bacon fat, onions, garlic, and diced tomatoes.
For more clever ways to use underrated cuts like brisket and heart meat, see CHOW's Beyond the Porterhouse.
Chicken, whether cooked whole or in serving pieces, is the star of many affordable one-pot meals, both homey and elegant.
thew describes a basic technique for a braised one-pot chicken dish that he notes is endlessly adaptable, depending on the combination of ingredients you use: "Cut the chicken into parts, brown, set aside. Sauté aromatics of choice. Return chicken to pan. Add vegetable matter. Add spices. Add liquid to halfway up the chicken, or all the way if you prefer. Simmer." cheesecake17 follows these steps using onion, garlic, red and green bell peppers, and button mushrooms, seasoning with thyme, oregano, and red pepper flakes; add a can or two of stewed or diced tomatoes and their juices for the braising liquid and finish with capers and green olives.
ptwasheater is a fan of Marcella Hazan's chicken fricassees. "Her cacciatore [scroll down] is TOTALLY different than an American version," says ptwasheater. "It's divine." toveggiegirl thinks Hazan's chicken fricassee with red cabbage is excellent, too.
joonjoon loves Cook's Illustrated's French chicken in a pot. "The amount of chicken flavor you get out of chicken in a pot is incredible," joonjoon says. "When I bit into that chicken it was like ... wow, now that tastes like chicken!" Other French-inflected hound favorites include chicken with 40 cloves of garlic and chicken bouillabaisse from the Zuni Cafe Cookbook.
For a French-country-style braise, try CHOW's Chicken Basquaise.