Do you add oil to cook brown rice? I bought a pint of cooked brown rice from a Chinese take out joint this afternoon and somehow, I don't know if it's mental or not, but I feel some oil coating the rice kernel. Do you cook brown rice with oil then?
Which do you prefer and why? Is there a big difference and how come smoked mozzarella only comes in salted version?
Which do you prefer? I feel the bo has an interesting balancing needs, such that if i had too much wweets at night, it craves savory taste in the morning.
I know there's a great debate between the difference between a yam and a sweet potato, which do you prefer to eat? I personally enjoy roasted Japanese Satsuma imo the best. And have any tried dried sweet potatoes? I find them in Asian supermarkets.
I just found out the dried sweet potatoes that I bought from an Asian supermarket contains sulfites. Are they still safe to eat?
I know I'll be stopping by cha chan tang almost everyday in Hong Kong, eating sweet dessert soups (black sesame!) every night, and getting crispy egg rolls in Macau. Any other good eats (vegetarian choices welcome!) I should also include?
A? B? or C? Or you would even brave a "Grade Pending" sign? Mom just ate some XLB at a restaurant in Flushing and now her stomach isn't feeling so well. So far, I'm alright, but there were still lots of grits and sands in the plate of greens I ordered. The restaurant's grade is a 'B', so take that with a grain of salt (no pun intended).
I got a fresh German pretzel (not the street cart ones!) that I forgot to eat yesterday and now it's quite hard to bite into. How can I refresh it (I want to eat it, not repurpose it).
I would go for the crust to balance out the creamy texture.
So which is which? I've always thought that macaron is the merigue-based confection, whereas the macaroon is the sweet made up of shredded coconut. Are they interchangeable? So very confused...
From Filipino's halo-halo, to Japanese's kakigori, or good old American Italian ice served in a paper cup, what's your favorite icy way to cool off this summer? Mind is split between Japanese kakigori with red beans, matcha mochi and matcha ice cream or Malaysian ais kacang or even the DIY Taiwanese baobing with grass jelly, lots of beans, corn and green tea syrup.
The "Best Baguette in NYC" post is two years old, so I think it's time for an update. With many new players in NYC now (Maison Kayser, Breads Bakery...), without discounting some of the old stalwarts might've lost/gained their yeasty touch, what's the best place to get baguettes in the city nowadays?
I know SE has provided lots of Flushing coverage, but mostly cheap, stand-only good eats. I need a lunch place to celebrate my father's birthday. Nothing fancy, but not dingy either. Sure, we could do dim sum, but are there other good choices out there? While I'm from this area, just want to hear others' opinions. Thanks!
I'm working in the restaurant industry now, so I don't get a bite until after my shift, which is late afternoon. I would rather 'eat on the run' than to sit down and have a decent meal, especially if I needed to run errands before places close. I usually have a hummus sandwich on the train/bus or even standing waiting for these transportation. Sometimes it gets messy, so I'm looking into having bars instead. I'm not interested in overly processed protein bars. Lately, I've been obssessed with KIND bars, but I'm a little off put by the grams of sugar for some. I like these bars because I could pronouce the ingredients. I tried to recreate some, but just got too labor intensive and expensive to buy the nuts. (PS honey or brown rice syrup is best for bars?) Any recommendation for eating on the go or your favorite bars? Thanks!
So I just got a gig as a server at a Vietnamese/Thai restaurant. Business is kind of slow, but it's a relatively new business. Since a server's income is based on tips, of course I get super happy when a customer tips 18% (I only do lunch shifts, so mostly lunch specials), but today, three grown men who ate around $40 US and sat around after finished with their foods and drinks, only tipped $3. That's not even 10%! I did my job as a server - refilled water bottles, cleared the plates and gave them space and not rushed them even after they were done. Of course I didn't say anything, but I was just dismayed by this (not that this is a first anyway). Any servers out there and how do you deal with these situations?
I left my spelt rolls in the fridge for a few days and now they're 'almost' hard as rock. Can I still bring them back to life (in edible form)? Thanks.
What's the difference between using canola oil or butter in a banana bread recipe? Is it the richness or flavor component? Which fat agent do you prefer to use?
I followed Dburrie's sourdough starter DIY down to the T (but used whole wheat flour), but my SS never grew. Any successor that could help me out? Thanks.
I know that there are studies and articles on how wild overrides farmed salmon (ecological and nutritional, just not economical), but is the farmed version that bad? I know that I can buy canned wild salmon, but subconscious, I still prefer to see 'fresh' fish flesh. It's just the wild version is almost 3X as expensive as the conventional one and I'm on a budget right now. Any opinions? Thanks.
I finally used my free vanilla blonde sample today and I couldn't get pass this overly sweetened drink! It just tasted really processed and regreted to even drinking (I actually didn't afterall) it. Who actually enjoys it or if there's ANY Starbucks that you would endorse at all?
Darn it! My Hass avocado is too green! How can I ripen it? This firm flesh isn't the velvety texture I was longer for lunch.
Are there any former vegans/vegetarians out there who decided to go back to eating meat/seafood again? How was the process for you - physically and of course, mentally?
I just baked spelt bread right now, but I can't over that 'yeasty' aroma from the bread, yet I never have this problem from the bread I buy. Is it a subconscious thing or you feel the same well with homebaked bread?
As a vegan, I'm trying to incorporate more fats into my diet for satiety (avocado isn't doing it for me). So now I'm loving coconut milk, especially cooked as burbur cha cha (a Malay sweet soup). I know coconut is high in fat, but oh, I'm so addicted to it now. Any cookoo cookoo for coco lovers out there? :)
I was wondering what's a good meal replacer bars out there (for lunch). Any thoughts on the KIND bars?
A traditional drop biscuit requires just five ingredients and is quick and easy to make. With its buttery, salty flavor, and cloud-like bite, the final result tastes anything but ordinary.
This makes enough for two single-crust pies or one double crust pie. For a slightly more tender crust, replace up to 6 tablespoons of butter with vegetable shortening. Pie dough can be frozen for up to 3 months. Thaw in refrigerator before rolling and baking.
Moist and sweet with molasses, this steamed quick bread is easier than you think.
At this time of year, it's especially nice to have something warm, comforting, and bready for breakfast. For us, yeasted cinnamon buns and sticky rolls are just that treat. Check out our 10 favorite versions.
These Cranberry Sauce Cinnamon Rolls feature cranberry in the filling and the glaze, and are a delicious seasonal indulgence.
People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven.
These simple tarts found in bakeries, kopitiams, and on dim sum carts feature silky egg yolk custard in crisp pastry shells.
These breakfast cream biscuits are flavored with orange and dried cranberries.
This could be one of the most genius ideas I've had in a while: take one cookie dough, make three different cookies. Sure, someone else out there has probably thought of this, but not me. And if you haven't either,...
These warm and chewy brown sugar cookies really hit the spot, and in only 30 minutes.
How do you match the silky smooth texture of store bought hummus at home? The answer lies in those pesky, thin chickpea skins.
These cookies are crackly and shiny on the outside and molten chocolate on the inside.
Bake the mangos under the coconut batter, then flip it out to reveal one beauty of a moist and juicy cake.
The LoDown has a nice piece profiling six Lower East Side diners and their owners, some of which have been in business for over three decades.
Soy pudding is nothing more than soy milk which has been gelled just enough to barely hold it together. It's delicate, with a creamy melt-in-your-mouth texture.
Imagine a creamy cappuccino, softly solidified. That's what the coffee panna cotta from Nigellissima reminds one of. Sweetened with brown sugar and flavored with espresso, this panna cotta is rich, yet refreshing.
Some things are obviously going to be popular. Pictures of animals holding hands/playing sports/wearing clothes. Movies with George Clooney/Brad Pitt/Matt Damon and restaurants with Keith McNally/cocktails/bright young things. Sweets involving salt/caramel/nuts are also a surefire win, and I decided to play to the crowd.
Oatmeal adds a wholesome flavor and an interesting texture to this banana bread, and there are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender. You still get the moisture, sweetness and most importantly flavor from the bananas.
The biggest hurdle I faced last year during Vegan Month was opening my refrigerator and realizing that there was almost nothing I could eat—my refrigerator needed a near-complete overhaul. Here's a comprehensive list of pantry staples for vegans. These are things you'll need to create easy, filling, and tasty meals with little to no extra ingredients.
It's always nice to have something alongside a good cup of hot tea. Sandwiches, cookies, and buns are all great choices, but to me a nice slice of tea cake and butter is hard to beat. This is a simple cake, dotted with raisins soaked in tea—but put it next to a pot of tea, and take a moment to read a newspaper or stare out a window, and you'll be ready to get back to the real world feeling satisfied and invigorated.
In Nancy Baggett's Kneadlessly Simple index, this recipe rates a "Super Easy": short ingredient list, one-stage mixing, and no hand-shaping. The fussiest part of the whole process is toasting the walnuts to intensify their flavor. French walnut bread, or pain...
This year, our annual Cookie Swap included bourbon caramel turtles, masala chai shortbread, cheddar cheese ginger stars, dark chocolate chip cookies with black sesame seeds and sea salt, and plenty more. Check out all the cookie recipes from our favorite holiday tradition.
This pie is filled with a creamy pumpkin mousse that's happy to chill out in the fridge until you're ready to serve it.
There's everything to like about this emergency cake: moist, chocolatey, and mixed right in the pan.
Cookie swaps are really just an excuse to party and eat cookies. Since we like both of those things, we hosted one at headquarters recently. Take a look at 28 of the treats that were swapped: chocolate-chip cookies (with and without whiskey), brookies (brownie-cookies), gingerbread cut-outs (a given) and some critters (mice with almond ears and gingerbread Dumplings). Warning: You will only want to eat cookies after reading this.