chkn.

Above: oliebollen and Crash, a possible first in the history of humanity.

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Well, 100M has fallen prey to yet another 2011 head cold, so we are trading out one comfort food plan (duck confit, sauerkraut, and that horseradish/butter/parsnip mash thing) for another: phở.

Bought some chicken to go into this thing, and with some of the non-necessary bits I'm doing two things: wings; and some kind of lettuce-wraps.

But I'm wondering, why did I not document the cooking process for the superamazing wings I made for Mara's birthday last year? I also don't think I documented the cooking process for this amazing phở I made this summer that involved toasted ginger. Why??? WHAT'S WRONG WITH MEEEEEEEEE??????

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UPDATE: Everything worked out fine. Turns out that you just cook the wings for like 20 minutes at 350, 20 minutes at 400, and then blast them at 450 til they're the right color. Or slower if you have time. For wings that you're coating in sauce, you can't really dry them out.

For the rest, below: chicken phở with all accompaniments; red dragon chicken/lettuce wraps, kind of a Momofuku thing, not bad; wings.

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