If I were making this recipe with canned tomatoes, would it still make sense to salt them?
You missed the best iced tea of all--Hojicha. I actually got into making iced tea after Ito En discontinued theirs. I started by doing the "brew hot then chill" method, which works okay for hojicha, but then broke my teapot (in a country where I had absolutely no hope of finding another one) and learned about cold brewing.
FWIW, I find *most* black teas other than Assam, Golden Yunnan, and Lapsang Souchong don't actually take well to cold brewing, and really the only one that takes well to hot brewing then chilling is, oddly enough, Darjeeling. Cold brewing just doesn't extract the flavor well for most black tea. But cold brewed Golden Yunnan is delicious, while cold brew Assam is a great substitute for generic iced tea, and by far the most economical brew as well (I use the same $3 pillowcase bag of CTC leaves that I use to make chai--not the *greatest* iced tea, but a very drinkable everyday brew).
How would you advise brewing an iced rooibos. Hot brewing then chilled?
Can this be used with a glass top electric stove, or is it truly only for induction and gas ranges?
I'm not looking at having a gas stove for a while, sadly
Can you blanch prior to grilling?
Also, I've never been able to recreate the Oi Ocha from scratch. I do cold brew Sencha but it's not quite the same flavor--what kind of tea does go in there?
I've been a big drinker of Ito En since a trip to Japan in high school, though since spending a (very hot) semester in Cuba where iced tea just isn't available, I've mostly switched to brewing my own.
I noticed you didn't mention anything about their flavored teas. I know you're not a huge fan of them, but I do think the Tea's Tea (and Ito En) flavored tea's work very well--and they prove that you don't need to sweeten flavored tea to make it taste good. I really love the rose and lemongrass green teas in particular.
I was very sad when Ito En discontinued their hojicha--it was my favorite flavor (the only one I would buy in big boxes on its own). It was quite bitter, but not excessively so, and creamy. Probably the best introduction for a Western Tea Drinker to Japanese iced tea (in fact, as I recall it was iced hojicha in Japan that got me hooked on Japanese Iced Tea in the first place).
Ito En did make a black tea under the Tea's Tea label for a short while (it replaced the Golden Oolong for maybe a year), but it was pretty awful. Way too bitter--their expertise clearly isn't in black tea.
@Snapdragon The solids are the vital part of the flavor. Keep them in!
The hand guard on the OXO looks like it will prevent cutting a substantial portion of that potato in the photo. How much is affected?
What kind of lid is that that covered the skillet? I'd love to get a flat lid like that.
For those of us who want to cook two spatchcocked turkeys, but can't fit both in the oven at once, what's the best thing to do?
The classic: Sausage, onions, and olives.
If we can't fit a spatchocked turkey into our oven due to its width, can we stack the two halves on top of each other and will the recipe still come out okay?
Would fresh bay leaves work as well or should it use only dried?
Funny: Habanero = someone from Havana, but the Habanero chile is from Mexico. Meanwhile it's named after a city where no one can take any spice.
Alcohol. Have had it but for the most part can't stand it. Sometimes I'll drink it in a sweeter cocktail (like a Mojito), but even so the last time was over a year ago (in the Mojito's homeland of Cuba... I felt obligated). I've never had beer at all in my life.
Then there's runny eggs. Not a big fan of those but I'm trying to train myself to like them. Towards that end, I'm making shakshuka tonight.
Also grapes, which everyone is shocked I don't like, but I'm not sure I want to like those.
What I want to know is... do they have genuine wasabi root?
Morano is a serious omission. It is honestly the *only* true Italian-style gelateria I've ever encountered in the US--in the most unlikely of places!
You ate South African food and didn't have the Biltong or Droewors?!?! Blasphemy!
Not relevant to the food at all, but it's amusing to me that a US Korean restaurant chooses the name "Arirang"--the name of the biggest festival in North Korea!
I've suspected both but this has happened to me with both 2% and whole milk, and with milk far from expiry.
I've suspected both, but this has happened to me with both whole milk and 2%, and with milk that was definitely far from expiry.
This makes me wonder what options are available on Amtrak--my preferred way of getting around the country, even when a bus takes less time and is cheaper (I'm probably weird for a college student that I will happily pay the Amtrak premium (although sometimes it's cheaper) for the fact that it's just an infinitely better ride (I'd rather have 12 hours of comfort than 8 hours of crampedness, premium be damned!) but I digress).
I know their actual dining cars on the overnight routes do feature vegetarian options, but I have no clue about vegan, or for that matter the cafe on the short distance routes taken by the vast majority of Amtrak riders. It's not like you can get out at most stations, and even when you can (mostly on the longer routes) most of the stations have nothing. A vegan could be stranded for days.
In Oklahoma, there's an Amtrak train that I believe uses some beef-based biofuel. So a vegan who wants to be enviornmentally responsible by taking the train might end up taking a non-vegan train (which I think wins the award for most WTF non-vegan thing)