Just made this for dinner tonight, and it was fantastic! …

Comment on Chicken Tikka Tacos by Steve.

Just made this for dinner tonight, and it was fantastic! Looking forward to making it again.

It’s nice that it’s easy to make a kid-friendly version of the meal at the same time just by separating out their (non-spiced) chicken pieces, and making a non-garlicked raita for them. Thanks for the fantastic recipe! I think this will become part of our every-two-week meal schedule.

Steve in Brunswick

Recent Comments by Steve

Nashville Hot Chicken Sliders
Just ordered a jar of the Milder Heat version. (No need to kill myself.) I’ll let you know how it goes!

I tend to shy away from in-bone, skin-on chicken. What do you think of pan-frying breast meat either sliced in half (so it’s thinner) or pounded thin? Maybe breaded with bread crumbs or flour, dragged through egg, then dredged again in flour or bread crumbs? I know this is kind of missing the point — no, completely missing the point — but I’m trying to enjoy the delicious Southern heat while eating (slightly) healthier chicken breast meat. (Non-sarcastic) Thoughts? 🙂

You guys are downright awesome. Love your posts.


Simple General Tso’s Chicken Recipe
I made this last night and it was *phenomenal*. BEST Chinese take-out I’ve ever had, and it was all the better since I made it myself! I couldn’t find the dried red chili peppers at our local Hannaford supermarket, but the recipe was sufficiently spicy without them. This will definitely become one of my regular dinner meals! I can’t wait to try the Crispy Orange Beef recipe later this week.

Thank you for for providing a fantastic recipe for one of my all-time favorite Chinese take-out meals!

Steve in Brunswick

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.