Scientists say they’ve created strain of seaweed that, when fried, tastes just like bacon. Sure, we’ll believe it when we taste it.
Really great Southern fried chicken needs two things: juicy, flavorful meat and an ultra-crisp and crunchy crust. Here are four quick and easy ways to achieve both. The best part? These tricks will work for any Southern fried chicken recipe you’ve got.
Thanks Glove and Boots!
If you’re attending a backyard barbecue, pool party, or any kind of group gathering this holiday weekend, chances are someone’s going to offer you a beverage in a red Solo cup (or its off-brand ilk). Long before it was immortalized in song, the disposable, recyclable, and brightly colored plastic cup has been a de facto accompaniment to good times in the good old U.S. of A. Here’s why it’s so iconic — including a secret that you may not know.
This BBQ Char Siu recipe is Chinese roast pork cooked on the grill instead of oven-roasted. This unique method makes the pork really juicy and flavorful.
I tend to buy scallions (green onions, as I know them) and cilantro a lot. I usually chop them up and toss them in most food I’m stir-frying around in my wok or in a simple bowl of instant ramen. They’re cheap and plentiful, but unfortunately they go bad quickly.
Garlic confit is my secret ingredient, my special sauce, one of my all-time favorite tricks to give any vegetable a makeover. It’s a play on an old technique (preserving meat in its own fat) and a venerable French dish (duck confit). You can use the same fancy term to cook and preserve garlic in essentially the same way. Except, here, olive oil is the fat of choice. The technique produces meltingly tender and sweet cloves, along with a by-product of fragrant and delicious oil. It’s magic.
Father’s day is today and how do we usually celebrate it? By making him man the grill, of course. I’m sure the gift he’ll enjoy most isn’t the ugly ties but the gift of silence and a drink, so make him (or anyone) a nice Michelada while sweating away at the grill.
Vegetables by themselves are glorious. Steamed, roasted, grilled – when you find your vegetable match, it can be a beautiful thing. But sometimes, you need to step things up a little – you know, get a little more creative with what you’ve got. And sometimes, being creative is as simple as treating your vegetables like you treat your meat. Whether you’re trying to add more vegetables to your diet, or are just bored and want some ideas, here are five fun ways to treat your veggies like meat.