HowieCOOK: Leave My Chicken Out Of It, Turkey!

OK, it's about time I fess up to something grim from my otherwise spotless culinary past. A very good Turkish friend of mine likes to chide me about this unfortunate event whenever he gets the chance. Kemal, this one's for you. He writes:

I am curious to know if dessert can be made from an ordinary chicken? Please advise.

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About The Author

Howie Southworth's picture

Howie Southworth is a traveler, adventurer, and insatiable gastronome with a culinary degree! He has sipped camel’s milk moonshine in the sands of Central Asia, scrambled up the last original peaks of the Great Wall of China, and swam with forbidden fish in the crystal waters of Zanzibar. Around every neon corner and over each sand dune, he has been able to experience the best of the best in global cuisine. A university educator by day and no-holds-barred cook by night, Howie has somehow found the time to become a renaissance foodie and a grateful student of the world. His program, Sauced in Translation, can be seen on evōx Television.

HowieCOOK: "Brown Sauce" and Innocent Mongolian Horses

DSC08226

I was asked by my friend Jeff: "What, exactly, is 'brown sauce' and what is its history in Asian cooking?"

Tags: 

About The Author

Howie Southworth's picture

Howie Southworth is a traveler, adventurer, and insatiable gastronome with a culinary degree! He has sipped camel’s milk moonshine in the sands of Central Asia, scrambled up the last original peaks of the Great Wall of China, and swam with forbidden fish in the crystal waters of Zanzibar. Around every neon corner and over each sand dune, he has been able to experience the best of the best in global cuisine. A university educator by day and no-holds-barred cook by night, Howie has somehow found the time to become a renaissance foodie and a grateful student of the world. His program, Sauced in Translation, can be seen on evōx Television.

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close up of man's hand on luggage handle
08/18/2015
Sometimes the simplest ideas are the best–the ones that make you hit yourself in the head like a V-8 commercial and wonder, “Why didn’t I think of that?!” When Rebecca and Scott Rothney took a... read more
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OK, it's about time I fess up to something grim from my otherwise spotless culinary past. A very good Turkish friend of mine likes to chide me about this unfortunate event whenever he gets the... read more
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07/06/2013
I was asked by my friend Jeff: "What, exactly, is 'brown sauce' and what is its history in Asian cooking?" When we hear "red sauce," we can rest assured that there was at least one tomato... read more

Pages