CAN. YOU. HANDLE. IT?
Angela Dimayuga of Mission Chinese Food in NYC shows us how to make perfectly crispy fried chicken using koji—a.k.a. fermented rice.
"What we’re doing, at the end of the day, is just American food, but it’s a hodgepodge of what we like about Chinese dishes and the experience of Chinese restaurants."
The Mission Chinese Food duo takes the traditional chilled naengmyeon broth one step further and turns it into a savory granita, which Bowien says tastes like "beefy ocean flavor."
Everyone has their opinions about where to get the best fried chicken, but let's just say that Mission Chinese Food's is a guaranteed slam dunk no matter what.
When you start with a whole fresh fish, smother it with garlic confit and savory fermented lemongrass-chili paste, and roast it to perfection in Chinese wine, you're in for a serious feast.
Get to work. It's not every day that a beverage comes around that can both get you tipsy and offer you health benefits to gloat about.
On the latest Daily VICE, editor in chief Helen Hollyman discusses just how easy it is to make your own kombucha at home, the gateway beverage into fermentation.
Mission Chinese Food's Angela Dimayuga, a bona fide kombucha-making pro, tells us why SCOBYs are basically pets, that it's OK to get weird, and how Lindsay Lohan can influence your kombucha game.