You know, I have the power to make this happen.
I can say for a fact that the letters for Salty are from real-life readers, sent to salty at thetakeout dot com
What you don’t realize is that it IS real.
Exactly the reason why I love Filipino food. Lechon kawali + liver sauce = hot damn
Unfortunately it’s lost to the Chicago Tribune’s website, which I believe is just a couple hundred punch cards connected by string.
I’m not afraid to sue
OK, some clarification: That original 2010 picture was made to replicate a Double Down, which had the bacon and pinkish mayo sauce in between the chicken buns. Believe it or not, I thought adding bacon to this sandwich would be GILDING THE LILY, and thus I used pickles for some acidic balance.
Oh My Jesus.
I don’t know if it’s just observational, and not actually based on fact and biology, but I feel that certain parts of the skin on the breast is THICKER than on the thigh.
I love lap cheung but it’s not the easiest to find at Kroger’s!
Kevin Pang here. I’ve updated the story to specify medium or long-grain rice is best, such as jasmine.
Hitching Post was on the itinerary but they weren’t open at 9am!
I’ve met her in real life. She takes 0.00000 shits.
I’ve only had professional interactions with Bourdain and Chang (Zimmern I actually consider a friend), and both have been nothing but pleasant.
To be honest, once you’re past the 5 hour mark with a dish like this, one more hour shouldn’t make any difference.
In a food media industry filled with egos, I can say — with confidence — that Andrew is beloved by almost everyone. I strive to be a good human being like Andrew.