top 5...

So yesterday (AND today) I find myself sitting at a terrific little Korean restaurant in Michigan enjoying some Kimchee jigae and some lovely accoutrement, and pondering what my top five condiments/meal accompanyments would be. Maybe it was all of that fermented goodness, but I couldn't for the life of me pick them by rank of importance, but I could however, pick 5.

Here they are in no particular order:
Sriracha (Kerry and John have to share their recipe for sriracha chicken wings)
Kimchee (that counts as accoutrement)
Mustard
Mayo
Ketchup


Here's one of my favorite meals when I'm eating solo:

ROAST CHICKEN

Roasting chicken (3-4lb)
Lemons
Garlic
Onion
Salt/Pepper/Olive Oil

Rinse chicken well, removing giblets from cavity. Pat dry with paper towels. Sprinkle salt and pepper into the chicken. Cut lemon, head of garlic, and onion into quarters (you can leave the peel on everything) and put inside the chicken. If you have any rosemary or thyme sprigs on hand, throw those in too...Spread olive oil on the outside of the chicken and sprinkle with salt and pepper. Place into a hot oven (425) for 75 minutes or until juices run clear. Let the bird rest for 10-15 minutes before diving in. Serve on a plate with a generous side of mustard (grey poupon), and a glass of malty beer or red wine.