Editors’ Recommendations Tips for How to Make Your Own Rotisserie Chicken at Home The Peached Tortilla’s Fried Rice Recipe Is Just Plain Delicious All the New Whiskies You Need to Drink This Fall The Burger Show’s Alvin Cailan Shares His Burger-Making Secrets WhistlePig Teams Up With Four Chefs on a New Whiskey We’re in the middle of football season, a time when chicken wings are of the utmost importance. Getting or making a good chicken wing may seem like a straightforward task, but sometimes it proves easier said than done. Sometimes you get wings that lack crispness, that are weighed down by sauce; wings that just don’t do the trick.To get the inside scoop on the right way to do wings, we were lucky enough to sit down with Chef Chaz Brown at Seoul Chicken, his restaurant and bar in Manhattan’s Lower East Side. Effusive and charismatic, the former Top Chef contestant chatted with us while hungry patrons filled the available space at the bar to watch Thursday Night Football, plow through piles of wings, and talk fantasy football with Chef Brown himself.After working as the chef de cuisine at Fatty Crab, Chef Brown spent time as a consultant taking on various projects. However, when the space for Seoul Chicken became available, he saw it as a way to take the familiar texture of the chicken wing and “turn the dial to someplace more exotic.”And that’s exactly what Seoul Chicken is—a place where the familiar and exotic meet. There’s cutting edge art by Brian Kirhagis (aka BK the Artist) hanging on the wall, as well as space for football on a pull down projector. It is a restaurant where watching the afternoon game with wings and beer can turn into cocktails, dinner and then some intimate, late-night chatter.But back to the wings. Here are a few important tips we picked up from Chef Chaz Brown that will help improve your wing game.BrineAt Seoul Kitchen, Chef Brown gives his chicken a twenty-four hour brine in a mixture of water, salt, sugar, cilantro root and turmeric (for color). The chicken is then patted dry and dredged with tapioca starch and rice flour, which are both gluten free.PoachNext, the chicken is poached at a low temperature so that it is completely cooked through. Finally, all the pieces are air-dried and receive a hard fry at 375°. The second fry focuses solely on crispness, which is in the Korean style—hence Seoul Chicken.FlavorCurrently, Chef Brown’s wings come in seven flavors: gochujang buffalo, palm sugar and kalamansi, sriacha and honey, fish sauce and garlic, Szechuan peppercorn and sea salt, habanero kimchi, and Seoul dry spice. For beginners, the palm sugar and kalamansi (a popular Asian citrus fruit) is like an approximation of Chinese duck sauce; the Szechuan peppercorn and sea salt is an imagining of the sea salt and pepper potato chip as a chicken wing; and the habanero kimchi is just straight up spicy. Chef Brown is currently looking to replace some of his flavors—the winner of the restaurant’s fantasy football league will work with him to craft a new flavor recipe.Cooking TimeFor those of you looking to impress at home or at a tailgate, Chef Brown highly recommends giving your chicken an initial slow and low cook (you can even bake your chicken first), so that the meat is done all the way through. After that, you can really focus on texture and crispness (and not doneness) in your second fry.SauceWhen it comes to sauce, Chef Brown is adamant that you want to use ingredients with low water content. Ingredients with a high water content will compromise the texture of your wings. And you want to use items with a decent amount of sugar so they coat and remain on the outside of your wings. So ingredients such as Sriacha and honey are perfect ingredients to experiment with at home.Chef Chaz Brown doesn’t cook to solely impress. He wants to cook his own way and “hopefully people will like it.” So far, at Seoul Chicken, it seems to be working. And if you take some of his tips, we guarantee that you’ll impress your friends and fellow tailgaters.All food images courtesy of Justine Dungo.
Haber has entered into a memorandum of understanding (MOU) with Logi Gold to design Haber’s ‘green’ gold processing system to be installed in Arizona. When an economically viable ore has been qualified, Haber and Logi will enter into a joint venture with Logi providing funding to build and operate the facility. Haber says “the Haber Gold Process is both non-toxic and more efficient than conventional solvents such as mercury and cyanide. Haber, headquartered in Arlington, Massachusetts, with proprietary technologies in the separations sciences and environmentally friendly processing of gold bearing ores, has entered into the MOU with Logi, a private company located in Phoenix, Arizona.Albert B. Conti, CEO of Haber stated, ”We are pleased that after over eight years of tireless effort by our engineering and chemical staffs and extensive testing of numerous ore types in our three Aladdin prototype machines, we are preparing to begin US commercial operations. The facility will demonstrate the outstanding performance of our technology to the gold mining community and prospective clients; it is capable of yielding extraction efficiencies with complex ores, in the high 90% range, gold purity in the +99% range, delivers extraction times in about one to three hours and gold recovery in minutes, all without harming the environment. The operating teams that run the facility will provide operating data and a base model that can be duplicated in support of our anticipated global operations.”This project could have a major positive impact on the lives of more than 30 million small-scale miners using mercury for the extraction of gold; should it prove to be safer and more profitable for them to operate. “Hopefully, we can play a role in ameliorating the global threat of the irresponsible use of mercury and cyanide by small and medium scale gold mining.“We are impressed with Logi’s team of seasoned engineering and financial professionals and look forward to working with them on this project. Also, Logi has a number of professional disciplines which could help in our global aspirations including security, airborne operations and facility management. I look forward to a strong and profitable association with their organization in the future.”Larry Ortega, CEO of Logi Gold said: “We are extremely pleased, and lucky, to be teaming with Haber Inc. This team of chemists, and almost alchemists, has devised a green method to remove 99% of the gold from nearly every kind of ore sample at incredible speed and profitability. This is a stunning chemical achievement that will change the gold industry globally. We will be applying all of our engineering expertise and operational experience to support the Aladdin HGP4 system”.Under the terms of the MOU, Logi will begin by providing Haber with a complete set of working drawings of the Aladdin HGP4 green gold system. Costs incurred in the design will be repaid from the net profits of the planned joint venture’s gold processing facility. The engineering design phase will begin immediately and completed as soon as possible.Logi is currently evaluating a number of potential gold ore sources. When Haber has tested and qualified an ore as economically feasible, Logi will provide sufficient funding to build and operate a US-based gold processing facility. At that point, Haber’s Subsidiary will enter into a service agreement with the JV to provide all green gold technology required by the facility.The Haber Subsidiary will receive 35% of net profits from the JV. In addition, Logi has been granted the right to acquire up to 1.5% of the company’s restricted common stock at a price of $0.30 a share over a period of 18 months or should Haber be relisted during that period, no later than 60 days before the date of relisting whichever occurs first.