Our meal at Mott Street might be best characterized as a bit of a Pan-Asian street food feast from the folks that brought you Ruxbin. Our meal included nine courses, some of which were absolutely flawless from a technical perspective. Among the highlights were the pork jowl, marinated in garlic and chili oil, grilled and…
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A Guide to Spice Blending
The status of spice knowledge in the Western world has been entirely flabbergasting. The fact that no one in the West—in print or in person—has yet provided anyone else with so much as a theoretical framework around which to base a rigorous spice blending technique is shameful. It is, after all, not just important which spices you add to a dish, but also in what proportions. To date, everything where spices are concerned is entirely ad hoc; literally, chefs standing around, tasting their dishes and thinking, “I guess this could use a bit of clove.” I’ve searched and there is literally not much more available than lone chefs guided by vague tradition and his or her own subjective taste.
Sanjay Keswani 