The Secret of the Scallion Pancakes
Plus: Ten BBQ Questions with Kevin Bludso and Noah Galuten, Etsy Finds, Broccoli Rabe and Links.
Hey Thursday friends,
I’ve decided to combine my Thursday paid-subscriber only dispatches into one e-mail, so you’re not getting the bonus podcast AND the Thursday newsletter in separate emails.
Thusly, you’ll find my Ten Bonus BBQ Questions with Kevin Bludso and Noah Galuten in the player at the top of this post!
Find out which commercially available BBQ sauce Kevin and Noah prefer, which fast food emporium has the best BBQ, whether cornbread should have sugar in it and whether mayo or vinegar (or both?!) make the best coleslaw.
And now for the subject at hand: SCALLION PANCAKES.
Specifically, the ones that I ate at Myers & Chang on my recent trip to Boston. People, these were the best scallion pancakes I’ve ever eaten in my life.
They were puffy and crispy and salty and had a deep, caramelized flavor. I couldn’t stop eating them. If I had to guess, at that moment, how they were made, I would’ve said it had something to do with Joanne Chang’s skills as a pastry chef. Maybe it was a dough similar to filo dough? Or puff pastry? Certainly they were deep fried?
I ordered the Myers & Chang cookbook, but it’s not here yet. Then I found the answer on the internet and it completely blew my mind.