This Month's Film: The Spiral Road
I often make pickles for my Asian menus. My favorite method is a simple salt cure, a thorough rinse, and a dressing of sweetened vinegar. This time, since I wanted to use onions and garlic in the recipe, and I'm allergic to them when they're raw, I decided to boil the vinegar before pouring it over the salt-cured vegetables. The result was a delightfully sweet-salty-crunchy medley of brightly colored vegetables. The perfect accompaniment to all those spicy Indonesian flavors.
The recipe will be posted at the end of the month, along with my 'Spiral Road' film review.
For questions, comments, or to subscribe to Chopstick Cinema's monthly menu and film review, send e-mail to cheiter at thingsasian dot com