kevinpang
Kevin Pang
kevinpang
Kevin Pang was the founding editor of The Takeout, and director of the documentary For Grace.
Apr 20
2

Also, the milk-braised pork shoulder at The Purple Pig is pretty special.

Apr 20
1

Almost all the recipes I cooked from the book fell on the spectrum of “fine” to “pretty good.” I think our palates have been spoiled by more involved recipes with twice the ingredients and contemporary cooking techniques. Read more

Mar 11
Save

I think the idea of serving Wagyu ribeye with Chapagetti is pretty freakin’ awesome.

Mar 11
3

I guarantee you won’t even taste it. (Think of it this way: ranch dressing is essentially mayonnaise with a few more ingredients.) What I’d suggest is to whisk together 1 egg yolk, lemon juice, salt, and a bit of canola oil. That way you can make homemade mayo without investing in a whole container.

Mar 11
3

Oh yeah, totally. I’d use cubed chicken thighs though. And maybe consider a heavier breading.

Oct 7 2019
4

I’m no longer an Overlord but I will enjoy being a simple plebeian around these parts 

Sep 4 2019
6

Oh I wasn’t being defensive, El Presidente! I am in quite the introspective mood these days...