I went shopping for prepared mustards with a friend of mine and was AMAZED at the cost: between $3-$13 for a 2oz jar. This recipe makes almost a quart of “caviar” for about $3. The seeds pop in your mouth not-unlike caviar which is a very interesting textural element as well.
This could be the easiest recipe I’ve ever posted at Eat.Drink.EXPERIENCE! So dead simple, and it lasts forever in your fridge… there’s no reason not to have this tasty condiment on hand at all times.
Disclaimer: I did NOT discover this technique… I’m simply quantifying it and posting it because I could not find proportions on line. I learned it by listening to the Cooking Issues Podcast where Dave Arnold mentions it frequently.
On to the recipe…
In my early days of traveling for work, I’d often find myself at some crappy bar and grill (one of many chains that all serve the same terrible food) debating between ordering wings or ribs… about a year ago I came across an idea in the comment section of a web blog. In fact, it was this blog post… one of the BEST Blog posts of all time! The idea was to take chicken skin, wrap it around a rib, fry it, and toss in buffalo sauce.
Who dosen’t like the savory crispiness of a Chicharrón? That is, a pork rind… at their best, they are perfectly crisp, lightly salty, maybe a touch spicy. However, prepare yourself for what I’m about to say… what if they didn’t have to be pork flavored?
Over the past few months I’ve had some unbelievable experiences, but the ones that top them all are when I get the reward of doing what I love. It’s unreal to think that cooking my food brings pleasure to people and they’re willing to invite me into their homes to celebrate their occasion.
So this is going to be an EPIC post… last weekend I had the pleasure of attending the 6th annual Star Chefs International Chef’s Congress. The good folks at PolyScience invited me and I jumped on the opportunity to visit the Big Apple and learn from some of the best chefs in the world.