The future of construction, Built Environment Matters podcast | Professor Jacqui Glass, The Bartlett, UCL’s Faculty of the Built Environment.

1/3 cup dark soy sauce.

Add eggs, 1 at a time, beating until each is combined.Add brown sugar, eggnog, flour, vanilla, salt, and nutmeg, beating until just combined, about 2 minutes, stopping to scrape down sides of bowl as needed.

Pour into prepared crust.Gently tap springform pan on counter 3 to 5 times to release air bubbles.Bake at 325°F for 30 minutes.. Reduce oven temperature to 250°F (do not remove cheesecake from oven), and bake at 250°F for 45 minutes.

Turn oven off (keep door closed); let cheesecake stand in oven for 45 minutes.Remove cheesecake from oven (center of cheesecake should be almost set and jiggle slightly); let cool on a wire rack until room temperature, about 2 hours.. Cover cheesecake, and chill until cold, about 6 hours.

Run a knife around outer edges of cheesecake to loosen from sides of springform pan; remove sides of springform pan..

Beat heavy cream, powdered sugar, and bourbon in a large bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes.Serve with warm tortillas, pickled onions, and charred tomato salsa.. About this recipe.

This dish takes its inspiration from a traditional way of roasting chicken in Michoacán, where butterflied whole chickens are marinated with citrus, and speared with thick wooden stakes hammered into the ground.Splayed open, the chickens slowly cook vertically over a bed of coals, resulting in juicy meat and bronzed skin..

Here, the cooking style is adapted to a horizontal grill basket set over two stacks of bricks on the grate, positioning the chicken up and away from the hot coals.An oak or mesquite log set alongside lit coals at the center of the a grill perfumes the bird with smoke.