Its rare that I post twice in one day, but I must share this with you. Here’s how it started:
Pineapple-Scotch Bonnet Glaze (for grilled chicken)
3 small cans pineapple juice
1 scotch bonnet, split, seeds removed
1 clove garlic, crushed
a big pinch of kosher salt
Place all the ingredients in a saucepan. Place over low heat and reduce to a syrup. Use to baste chicken while grilling.
While that simmered away, we went into the backyard to enjoy the waning warmth and while contemplating life and future, I smell burning pineapple.
This is how it ended:
But not before pepper gassing our humble apartment.
Herein is illustrated my favorite jewel of kitchen wisdom: If you aren’t making mistakes, you aren’t cooking enough.