Photo: Mette Randem
I love chicken. A lot of (in their own minds) serious chefs laugh at the thought of having chicken on their menus, proving again that these guys are in need of serious help. Chicken is great stuff – when it is seasoned and cooked well. Poorly-made chicken is as awful as poorly-made broccoli or pasta or pecan pie. Well-made chicken is right up there with the best of dishes.
Continue reading Women With Beards and Stoned Chickens
Foto: Mari & Annika
Once in a great while a new dish comes along that changes you. Some of my life-changing taste experiences have been sushi (at least the thing we westerners call sushi), Blackened Redfish, Marco Pierre White´s chocolate tart and Big Bob Gibson´s Alabama White Sauce.
Continue reading White Sauce: What A Name, What A Sauce
I am in Memphis for the big Memphis in May barbecue cookoff. Last night, after another great dinner at Gus´s World Famous Fried Chicken, I got back to my hotel room early to do a bit of office work before bedtime. The Oklahoma City Thunder had just won their 3rd game in the best of seven series (one victory left; go Thunder!), I watched a couple of Action Bronson video slips and that was it.
Continue reading World Famous? Damn Sure Is