‘Haidar Karoum’s Spice-Grilled Chicken’
courtesy of ‘bonappetitfoodie’
Everybody needs a good chicken recipe now and then. And chef Haidar Karoum has just the recipe for his spice-grilled chicken with salsa loca. It involves a straight-forward but powerfully tasty marinade and the salsa adds another level to the dish. You might have even had it at Estadio before. So roll up your sleeves and fire up the grill; the full recipe is after the jump.
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courtesy of ‘Chris Rief aka Spodie Odie’
Drugs get smuggled in and out of this country just as often as teeny boppers buy Jonas Brothers records. So why did Wagner Mauricio Linares Aragon, 32 of Guatemala, think it was a good idea to smuggle close to $4,3000 worth of cocaine inside of a carry-out chicken at Dulles International Airport? My best guess is that it hasn’t been done before (as far as federal/local authorities know).
Aragon was found carrying 2.3 ounces of cocaine inside his carry-on chicken during a second inspection by Customs and Border Protection early Sunday morning according to officials.
“Officers have seen many unique narcotics concealment methods, and they all present the same challenges to discover them,” Christopher Hess, director of the agency’s Port of Washington, told the Washington Times.
Aragon and his smuggled stash was turned into the Metropolitan Washington Airports Authority. So a word to the wise — don’t smuggle your illegal narcotics inside a cooked chicken. You WILL get caught.
By Don
El pollito, courtesy of Me
Overall I’m inclined to agree with Carl about the crack metaphor: it’s overused, and unless you punched your mother in the face or [redacted] someone’s [redacted] and then let them [redacted] in order to get it, then NO, that chicken ISN’T like crack.
When Tom Sietsema went and checked out El Pollito in Crystal City, however, that’s exactly the comparison someone used in front of him in line. Crack, that is, not the punching your mother stuff. My darling wife and I were delighted to see this review, since the place that used to occupy this storefront looked like it had about 9 customers over the six-month period it was there. Overall we won’t frequent a restaurant that doesn’t seem to do some business – old food is just not conducive to a good dining experience.
So when we went and got some takeout there on Friday evening we were a little concerned to walk in and find the place completely empty. However the rotisseries are right there in plain view and a simpler menu like this makes it less of a concern to me than a larger menu and a closed kitchen, so we went ahead and picked up our order.
Which was simply -eh-.
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