Billyboy- I'd love to have that recipe that you mention. Also, please explain why it is that you and the next poster think that szechuan peppercorns may be the reason my cheeks go numb rather than the msg. Thanks so much!
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
Sweet And Sour Sauce
This comes together in about the time it takes to order takeout, and is miles more nuanced than your average Chinese restaurant's sweet and sour sauce. Ketchup, soy sauce, sugar, and rice or cider vinegar are boiled together with water (though pineapple juice makes for a tasty tropical twist), and thickened to the perfect dipping consistency with a little cornstarch slurry. Serve this with egg rolls, wontons, rangoons, and whatever other fried foods you want to perk up. Feel free to add some heat to the sauce with minced ginger, garlic, or chiles (or all three). Read more.
Started From - Michelle Tam
Paleo cook book author Michelle Tam talks about her food science roots and the story behind her best-seller. Read more.
Quick Bites: Michelle Tam
Blogger and cook book author Michelle Tam answers our lightning round of questions. Read more.