A NOSE KNOWS

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Danny Bowien’s braised chicken and cucumber pickles

I’ve never been to Mission Chinese Food, but it must smell like heaven. This chicken stew, adapted from head chef Danny Bowien’s recipe, should be made into an aromatherapy candle. With the copious amounts of cumin, fennel, and Sichuan pepper that flavor the broth, it’s no surprise that its scent is so heady.

I don’t know that a picture can really convey the nuances of this dish. In the interest of adding an olfactory dimension to food blogging, perhaps it’s about time that Google developed Odorama for the digital age.

Oh right, they already did. Expect What’s For Dinner 2.0 sometime soon, with new recipe tags like “Sichuan spice bomb – sniff with caution”.

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