"The fragrance of the smoke when you're eating a vegetable that came off the grill stimulates the appetite. Grilling adds quite a wonderful textural contrast, too: flaky, crisp skin and a soft inside. It just tastes like summer."
"There's smoke from the fire, heat from the chili, sweetness from palm sugar, and kecap manis adds a savory-sweet umami stickiness that helps the corn to char along with the sugar."
"Don't forget to stock up on charcoal. It's going to be a smoky, delicious summer."
"Charring eggplant without bursting is essential for maintaining the texture, allowing you to enjoy a smoky flavor while keeping the vegetable creamy and satisfying."
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