Making fresh ice cream on the street in Thailand
Enjoy a tasty brunch with a touch of Asian flavours with this shrimp recipe: deep-fried Thai rolls with shrimp filling
Glorious Vertical Recipes for Handicap Home Cooks
You haven’t seen anything like this in your life. Trust me.
AGAIN with the Kale! It’s not expensive and it’s not hard. Lord these people…
“Criticism of the food movement has centered on the idea that it’s elitist, catering to those who have enough money to buy kale and enough time to find some way of making it palatable. This is a fair point, and one that, with varying degrees of success, food writers take seriously.”
THIS is the problem: people who don’t know how to cook Kale.
“I have enough problems figuring out how to make kale exciting; I’m not about to start learning how to coax palatability out of the tougher parts of the leaf.”
This is a NO BANANA TOUR. (Seriously)
the Oklahoma Daily published the details of his concert rider this week—the rider included, among other things, the exact recipe to be used for the guacamole White’s team wanted served backstage. It’s nothing shocking (the ingredients are about what you’d expect, though the instructions do include lines like “we want it chunky” and “SAVE THE PITS THOUGH”), but apparently White’s talent company was none too happy with the article
And the recipe:
- Freeze beef. Slice very thinly
- Let sit 30 minutes to thaw. Add:
- 1 tsp baking soda
- 1.5 tbsp corn starch or potato starch
- 1 egg
- mash around and scramble and slam down for 5 minutes
- Add scant 1 tbsp oil ( corn, olive or any)
- Mix around briefly
- refrigerate for 1 hour
This is the beef prep Yanzhen Shao uses for many of his beef dishes
Look here for his video How to prepare Pork https://www.youtube.com/watch?v=UnWt3HXHM00
ashkent non is the typical bread sold everywhere in Tashkent, Uzbekistan. Everywhere you go you can see bread sellers wheeling these around in old-fashioned, big-wheeled baby strollers straight from the tandyr ovens that are tucked away in the crevices between buildings in the old city.
A word about non – Tashkent non is light and fluffy and addictively delicious. It’s got a chewy, glossy crust and an open, airy crumb and when it’s piping hot, there’s nothing more delicious. I can put away 5-6 loaves easy in an hour, especially if honey and that buttery lard stuff are involved.