Much appreciated! I figured it was the kind of topic rarely given a clear theoretical treatment, so I felt up to writing these. I’m a lot better with flavor combinations than technique, though I’m no slouch there either. I credit that to my ability to rotate flavors in my mind. As for the sixspice buns, they end up reasonably gooey anyway, and you could serve them up alongside whatever, though yeah, I think they’d go hard with Thai sweet chili chicken.
Much appreciated! I figured it was the kind of topic rarely given a clear theoretical treatment, so I felt up to writing these. I’m a lot better with flavor combinations than technique, though I’m no slouch there either. I credit that to my ability to rotate flavors in my mind. As for the sixspice buns, they end up reasonably gooey anyway, and you could serve them up alongside whatever, though yeah, I think they’d go hard with Thai sweet chili chicken.