Alibi V.17 No.43 • Oct 23-29, 2008 

Ask Chef Boy Ari

Kimchi Advice—the Good, the Bad and the Easy

Q: Dear Ari,

I want to try making kimchi. I was talking to someone who said they heard you let the Napa cabbage sit a little bit in the fridge or the garage first and let it break down and rot a little bit before making kimchi. Do you think there is any truth to this?

—Kimchi Grasshopper

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“Charlie's Pizza” ($8.50) layers a housemade tortilla with ground beef, salsa, white and yellow cheese, and green chile strips.
Tina Larkin

Restaurant Review

Charlie's Front and Back Door

I liked it both ways

This place is a dive. And I mean that in a good way—unpretentious and broken-in like a favorite pair of scuffed boots.

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Courtesy of Big Jim Farms

EVENT HORIZON ()

I-Pick, U-Pick, We All-Pick Chiles

U-Pick Green Chiles and Farmers' Market

Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with onsite roasting. Other fruits and vegetable are also for sale.
calendar

Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.