In what seems like a tic-for-tac meals all around, this is the last of Annie & friend's gorge-out eating experience. Liz, from Düsseldorf, is cooking us Hainanese chicken rice for lunch, while Nate is smoking his famous pork ribs. Although it doesn't look much up there, 6 adults and 3 kids can't even finish everything, with lots of ribs to spare.
A note of interest is the way, the chicken is cut. Instead of the usual cutting-along-the-spine, and discarding it, the method here is cutting across the spine. And all the bones and flesh are intact, and nothing goes to waste. See if you can figure how it's done below...
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4 comments:
wow, excellent job with the step-by-step, Mike!
but dats how my mother chop her chicken up too :p
Everything looks great !
sorry guys on the late reply... just got home. no internet access for the past days. no computer with me and unwilling to pay the hotel's rate for the use of computer.
this is a feeble attempt on the step-by-step comeback trail. no commentary though.
we chop up the chicken differently here.
i guess, we need a great cookout one of these days. i hear you're great event-planner, borneoboy... how about it?
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