Don’t you just love the new “views by country” stats at wordpress? 5 people from Poland looked at my blog today and 5 from Hungary! Welcome Polish people! Dzień dobry! Welcome Hungarian people! Üdvözlünk!
Anyway, when we first married, my husband was always trying to teach me about the tools and things he had in his tool box. He would show them to me, name them and tell me how they were used. Frankly, I wasn’t interested but because I really liked him and wanted him to be happy, I pretended to listen. I’m really good at pretending to listen and got even better at it attending hundreds of cocktail parties and receptions. I can also read in a room with the television on, people talking and children swinging from the rafters. I learned to do this growing up in my family
While trying to figure out how to hang char sui pork in the oven http://cookinginsens.wordpress.com/2011/02/15/char-sui-chinese-barbecued-pork/, after a disastrous attempt with wire, I vaguely remembered my husband babbling on about “s” hooks those many years ago and so asked him if he had any of those. The rest is culinary history.
I need a mini tripod if I’m going to take oven pictures, obviously. Notice I managed to work in the quail eggs Marcus is making his own http://countrywoodsmoke.wordpress.com/
Char Sui Chicken
10 chicken thighs, boned, skin on
1 jar char sui sauce or make your own
Put the chicken thighs in a zip lock bag, pour the jar of sauce over, squish around and refrigerate for 2 hours or overnight whichever is better for you.
Place an oven rack in the very top of the oven and a roasting pan covered with aluminum foil in the bottom to catch the grease and juices. ”S” hook each thigh and suspend from the rack, over the pan. Roast at 350 F for about 35 minutes.
When you are ready to remove the hooked meat, take a long handled cooking fork and release the hooks with the tines, allowing the hooks and meat to tumble into the roasting pan below. I’m just saying.
Beverage suggestion: Not more than 2 shots of frozen Stolichnaya