Chichi Wang wrote several columns for Serious Eats including The Butcher's Cuts among other stories. Chichi was born in Shanghai and grew up in New Mexico. She earned a degree in philosophy but decided that writing about food would be more fun than writing about Plato.
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COLOMBIAN CHICHARRÓN | How to make fried pork belly | SyS
Serious Mealtimes / Fred Hardy
I knew Kenji and I were going to be buddies when I first walked into his apartment. Not ten minutes after I walked in he pulled an alligator hand out of his freezer and asked me how I wanted to cook it. This probably wouldn’t impress all the ladies but I was sold.
There are many things I like about Kenji not least his penchant for disagreeing with me when something happens. It’s hard to find a good fighting buddy these days: the friend has to be pugnacious but not prejudiced and the word “argument” implies a position to defend rather than pointless shouting. We’ve debated everything from distributive justice to whether you should peel the outer layer off candied pig tongues (I say only if you want to lose the tongue’s distinctive shape not to mention the aesthetic appeal of the papillae. He of course takes the opposite view). But regardless of our disagreements at the end of the day we all get together to squat over animal parts.
