Jerk chicken Now here's an ethical problem, one that applies to the culinary as well as the musical arts. The New York Times recently featured in its Wednesday food section a smooth, workaday article about jerk cooking in the city, along with a couple of someone-else-will-try recipes. Jerk, of course, is no longer exotic, and even if you non-Jamaicans have never eaten anything jerk, you've probably read that it's hot in a spiced-ham rather than tandoori style and, to be real, requires a particular pepper (with the delightful name "Scotch … [Read more...]