It’s the annual Chili Cook-off hosted by the Brown Alumni Club. And Ted and El were competing with their vegetarian chili.
I did a double-take: wouldn’t a chili non carne be cheating since it is in its own category? The other thing that brought on a smile were the words “Brown” and “Chili”. Well played Brown Alumni Club, well played.
Anyway, it’s all in good fun and the event is supporting the Sala Baï Hotel & Restaurant School in Cambodia.
Jan, a reader of this blog, wrote to me asking for some recipes for sauces to go with steak. Personally, I usually just eat steak with a bit of mustard if the steak is fatty or if I’m feeling fancy, with a sauce made from reduced pan juices deglazed with Balsamic vinegar.
However, if you’re feeling really fancy and want an alternative, here’s my suggestion…
The World Streetfood Congress is dedicated to awww screw this: let the deep thoughts come later but for now, head on down to the event at F1 Pit Building & Paddock, 1 Republic Boulevard, Singapore 038975.
There are many reasons to do this and they are…
It all started when she went to the US and ate at a Puerto Rican restaurant in a trendy Nashville (Tennessee) area (opposite the TBWA-Chiat Day offices). She was served Ropa Vieja and it was so good that she asked for the recipe.
Unfortunately, the restaurant owner spoke very little English and what she got was bits and pieces of a recipe. Undeterred, and with a 3-day advance notice, she repeated what she remembered to me and asked me to make it for her for a dinner with friends.
I love the fragrance and flavor of limes and other citrus fruits. In fact, my favorite scent is Extract of Limes. And after zesting and juicing the fruits, I often take a moment to sniff my hands: these are the original freshmakers.
And there’s nothing like Coriander & Lime to add a surprise twist to otherwise mundane rice.