A few days ago I shared a sous-vide poached egg recipe. Since then I've been playing around with it and modifying it to make it even better. Today I wrapped the eggs a little tighter, forcing all the air from the top, thinking that was the key to keeping them from floating and cooking a little more. I also tried to capture a picture of the low level boil in my pot. In the picture from today you can see the difference in the egg white at the top where it was pulled into the pouch format. It left the top just a little more translucent than it was yesterday. I remember a Top Chef episode in which Padma would not even try a contestant's dish because she felt the egg was still a little raw. Today I felt like there was a chance Padma might reject my breakfast, so I popped it on the microwave for about 15 seconds. Tomorrow (yes doing this for a third day - I love these!) I will try to make less of a pouch with the egg. I think the ramekin might be too deep and something more shallow would help.
We recently completed the Whole30 challenge and are now settled in to eating a paleo diet. I am not the one that does the cooking in the house but yesterday Andru told me about sous-vide cooking and we actually backed the Nomiku from Kickstarter after watching their video. Shortly after I saw a tweet with a video showing how to sous-vide an egg without buying an $800 machine, and I wanted to know more. I don't regret our Nomiku purchase at all--it wasn't $800--but since it won't arrive until December, I wanted to find something else in the meantime.
Even the secret KFC recipe for making delicious fried chicken isn't safe from the perils of the Internet, and we've got the recipe here to prove it. Here are the 11 herbs and spices that make KFC "finger-lickin' good." Wait, do they still say that? In any event, the recipe is as follows, and the chicken should be cooked in a pressure fryer:
- 1 tsp ground oregano
- 1 tsp chili powder
- 1 tsp ground sage
- 1 tsp dried basil
- 1 tsp dried marjoram
- 1 tsp pepper
- 2 tsp salt
- 2 Tbsp paprika
- 1 tsp onion salt
- 1 tsp garlic powder
- 2 Tbsp Accent (MSG seasoning)
Anyone gonna give it a shot?
Read More | Internet Today
Over the years, my husband and I have eaten at a lot of restaurants, I hesitate to say hundreds because it makes it sound like I never cook at home, but I would not be surprised if it were true. We love food. From shopping for quality ingredients, to preparation, and execution of a great dish. It is all so fascinating, not to mention delicious if said recipe turns out as it was intended. So in order to share my love or hate for a particular restaurant, I will be reviewing these establishments now and then so that the everyday person can go in knowing what to expect and what to order and what not to order should you walk away in disgust.
Today, I will be writing about one of my favorite restaurants in the Seattle area, La Isla, located in Ballard. It is not the easiest place to get to as far as easy freeway access, but so worth the drive. I love Puerto Rican food, as my husband does, and we don’t have any other restaurants in this area, for that matter anywhere in this region that we have heard of that offers the dishes that one must have to call themselves an authentic Puerto Rican restaurant. Why is that I wonder? I hope many more will open in this area following in the footsteps of La Isla, but they will have big shoes to fill.
So, in case our horchata recipe wasn’t strong enough for you, we’ve got something with a little more kick for your Cinco de Mayo party. Usually if I’m imbibing tequila, it’s in margarita form and I am just fine with that. But the Mexican Flag is consistently great just as it is.
- 1 cup of tequila
- the juice of 2 1/2 limes
- 3 tablespoons powdered sugar
- Maraschino cherries
- Green seedless grapes
Dissolve the sugar into the lime juice and then mix with the tequila. Pour over ice and garnish with a cherry, a grape and a slice of banana.
Next up in our Cinco de Mayo recipes series, a trio of tasty toppings for tortillas. Okay, really it’s three dip recipes, but I love alliteration.
Just leave it to Diddy, hip-hop star, fashion mogul, and leader of Bad Boy Records, to bring such a scientific experiment into the forefront of our minds. Why the final word between KFC’s fried chicken and that of Popeye’s has taken so long to be settled is beyond me, but we need to thank the heavens above that Diddy was able to bring this important issue into light.
Now we won’t ruin the results, but we will say that we have to agree with his assessment that says KFC mashed potatoes and gravy beat Popeye’s version, while Popeye’s beans destroy those of KFC. But really, this is all about the chicken, is it not? Hit the video above for the results - we’ve kept you waiting long enough.
Yesterday in Chicago the weather was sunny and 65… in the middle of February! It was spectacular. I was inspired by the warm weather to create something that reminded me of summer or my favorite warm weather place, the Caribbean.
The first time I ever tried coconut shrimp was at a restaurant I worked at in college. They fried them up and served with a sweet plum sauce. I absolutely loved them and ordered them almost every shift I worked. My version requires no frying and it so easy and quick to make. I also borrowed a great broiling technique from Ellie Krieger from the Foodnetwork, which works every time.
Some people say they are not fans of the texture of coconut, which I can kind of understand. A great tip for flaky coconut is to throw it in the blender or food processor before using, this helps the coconut blend in well with the breading. I did not do this as me and Husband love coconut in any form.
Prep Time : About 15 minutes
Cook Time: 5 minutes
1 pound peeled and deveined shrimp (this just makes life easier)
1/2 cup all purpose flour
1/2 cup shredded coconut, I used sweetened and used a heaping 1/2 cup
3/4 teaspoon salt
1/4 teaspoon pepper
3 egg whites
3/4 panko crumbs (japanes style breadcrumbs, found in almost every grocery store in the Asian section)
1 teaspoon ancho chili powder (which is a milder chili powder)
2 tablespoons canola oil
Nonstick cooking spray
As a Foodnetwork addict I am constantly experimenting with great recipes from from my favorite shows. On Easy Entertaining with Michael Chiarello on an episode entitled “Pot luck challenge”, Jan Birnbaum, chef and restaurateur, caught my eye with an upscale, hearty mac n’ cheese.
The original recipe called for shrimp, which I was all about, but after visiting the seafood counter at Whole Foods, husband and I couldn’t resist the lobster meat (shrimp vs. lobster? no contest). So we splurged justifying that this would be our Superbowl Sunday feast.
Here is my adaptation of Jan’s recipe:
- 1 box medium shell pasta
- 2 tablespoons extra-virgin olive oil
- 1 cup tasso ham or bacon (I used bacon)
- 5 large shallots, minced
- 1 clove garlic, mined
- 1 1/2 tablespoons all-purpose flour
- 1 cup white wine (see review below)
- 2 cups cream
- 1 cup grated fontina
- 1/2 cup grated Cheddar (I prefer mild but sharp would be great too)
- 2 tablespoons grated Parmesan
- 6-8 oz lobster meat cut up in good bite size chunks (we bought the precooked tub at the seafood counter)
- 2 cups gently packed spinach
- Kosher salt and ground white pepper
- Hot pepper sauce, to taste (recommended: Tabasco)
- 1/2 cup bread crumbs ( I used panko, my new favorite thing)
- 1/4 cup chopped Italian parsley leave
After a number of unsuccessful changes to the brand, the Schlitz brewery (one of the oldest of the old school breweries) closed in 1981. First brewed in 1849, Schlitz beer was successful for over 100 years before changes in production (and the overall quality of the final product) killed the product’s popularity and, therefore, sales. The brand changed hands twice - once in 1982 to Stroh and earlier this year to Pabst - and is now being brewed again and is in such high demand that stores are reportedly limiting the numbers of cases customers can buy at one time.
Though brewing operations are on the east coast, Schlitz is currently only available in Milwaukee, Chicago, Minneapolis and Western Florida. Pabst is hopeful that the new old brew will be more widely available as brewing operations ramp up.
Read More | MSNBC
As part of a huge makeover and the accompanying advertising campaign, Ruby Tuesday will be demolishing their last “old” restaurant on Tuesday August 5 - and they’ll be webcasting it live at 3:00 PM Eastern. Whatever your reason for being excited about this, if you want to catch it live take a coffee break and head on over to their website.
Read More | Ruby Tuesday
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