Food for thought

reminded by Jared.

What is the weirdest ( but edible) thing that you can think of that is used as a seasoning for chicken wings? Give up?

I tell you, a while back my mum made the best tasting chicken wings in a long time so I, being inquisitive, asked her, "what you use this time? new seasoning?" You see, my mum's a part-time food research scientist. In her spare time she likes to mix and match food, much like a chemist to more often than not , diastrous effect in our kitchen. Not this time though.

Like any good fried chicken, the skin on this batch was very crispy, the meat tender and it tasted was, well, favourful, though I couldn't make out what it was. It wasn't pungent. It wasn't mild. It was just sort of in betweem. An odd mix of ingredient, I thought.

After much proding, the secret was finally blurted out in what was a highly unclimatic ending.

"Fermented Soya Bean Curd," she said, happy at last that the ring secret has been destroyed.



I must beg you, if you should for whatever reason try this recipe and get fat as a result of it, do not sue me.

The Soya Bean Curd may smell pungent, look like some alien life form but deep-fried, it transforms, justified by the oil, purified by the intense heat and comes out, stronger and better than ever.

I present, to you, the Deep Fried Fermented Soya Bean Curd Chicken wings and together, we shall take over the world!

*evil chortle*