So no more making salad with an emulsion blender? Does it make a difference that I use avocado oil instead of olive oil in my salad dressing? I haven't actually tried using olive oil with a hand blender since my apartment has a giant bottle of the avocado stuff. But great post! I love making salad dressing, tastes so much better!
Consider cooking the tapioca and rinsing it before adding it to the finished dessert. Tapioca is a lot like flour, it will really thicken the overall mixture, but add water to lessen it will only dilute the flavors. I keep a tablespoon or so of cooked, unrinsed tapioca in case I need to thicken it but usually it isn't necessary.
some fast food places discourage tipping although i do imagine fast food to be a bit of a gray area when it comes to minimum wages and restaurant wages.
Funny. I'm actually working on a research paper regarding minimum wage and its proposed increase. The amount of states and US territories higher than the current minimum wage is actually only 40% while another 40% have kept their local wages at the federal line. Another interesting note, the federal poverty line is at 11490, which means these workers are making less than federal minimum wage (if they are employed full time) and NYC is one of the latter 40% that doesn't have an increased local wage policy.
Yes, no, maybe so? If they're still getting free refills that ban is pretty much null and void. We sell overpriced soda at 1.37 + 50 cents per refill. Good try Bloomberg.
Best cuisine I ever had in Shanghai was when my cousin took me to a little hole in the wall serving only Northern cuisine from smaller, ethnic tribes. The food was absolutely delicious and very similar to what you describe this lamb to be. Stepping into that restaurant it didn't seem a bit like Shanghai, all city, cars and pollution. Even the servers were ethnically northern. So amazing.
Homemade veggie burgers! With rolled outs and fresh vegetables. I order them from a family restaurant near me all the time! And always with a side of crispy cinnamon sweet potato fries.
Uhmmmm I want.
Party at Maggies? Lol
Can you cold brew mate? Would that make any difference? Other than that nice article. Off to find some guayusa to brew now.
@Scott569. Haha. Well I stopped liking spam after that.
I won a bookmark making contest in seventh grade and my prize was a tin of spam.
The DTF in Taipei has changed a lot honestly. My grandparents live down the block and it's my dad's favorite restaurant to go whenever we visit them. But the last time I was there nothing stood out and my dad completely agreed (He who holds DTF on a holy grail). I don't recall other courses standing out either but I do remember the red bun dumpling which were the baby cousin's favorite. I'm not a fan of pureed red beans, unfortunately.
The only buffalo chicken wrap I remember is from college. Oh, the memories.....
I'm 22... so it's only been open about sixteen. My family (myself included) don't drink much at all. Hence the reason why it's been on the shelf for so long. But I did manage to crack it open and have a sip. It tastes fine, just really strong. And I think it is medicinal wine, although I'm not sure why in the world we have it. It may have been a gift from an uncle or something. Mmmmmm. I drink ginseng tea all the time without having any ill effects (although I know what you're talking about) so I'm sure a sip or two here won't hurt. I'm not going to chug the whole thing down at least. :)
I don't think Robyn will be missing the alcohol much though :P
Ahhhhhh I reread my redundancy. Oops, excuse the bad english everything.
There's a vegan restaurant off Mott street that'd supposed to cater to buddhists off Mott St. It's a bit shady looking, I was sketched out when I first went but my parents convinced me to go in with them. Honestly, the best vegan dishes I'd ever had in my life. I particularly remember the vegan salmon dish we ordered as being extremely crispy and delicious.
Maybe you'll like it. I'm not a vegan myself, but I definitely enjoy eating it when it tastes good.
Omg, I love avocado's. Scoop it out and put some salt (coarse sea salt) and much away. So. Yummy. I just had some in a chicken sandwich at Au Bon Pain, although I did keep wondering what kept their slices of avocado so frighteningly green and fresh looking.
In summer camp, a long time ago, we used to make cake in a microwave using the ice cream waffle cones. Pretty sure it was the same exact thing. I lost the recipe along with a giant drawer full of elementary school things when I hit high school but the cake still sticks with me. I have to try it! My little brother will love it.
February 25th. Then my birthday is only 2 days away. ;)
Sounds like I can do anything with this. I'm really interested in Korean dolsot pots. The big stoneware ones you can make bibim with. Maybe this can multitask for two (three?) different cultures?