Posts Tagged ‘how to’

Tiny Bubbles: DIY Bubble Tea

Posted September 18th, 2012 by TheFoodinmyBeard

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Tiny Bubbles: DIY Bubble Tea
Bubble tea is commonly made from tapioca pearls so large that they need to be sucked through a super wide straw. There are three main problems with this method that cause huge barriers when making this at home: First, where in the world can you find those huge straws? I looked around a bit with no luck. Second, these large tapioca pearls aren't exactly readily available at every grocery store either. Third, I like things to be customiza... Read More ›
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How to Devein Shrimp

Posted September 16th, 2012 by macheesmo

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How to Devein Shrimp
Do you want to know a good trick to make delicious shrimp and also save a few bucks? Learn how to devein the shrimp yourself! When shrimp are sold in the shell they stay fresher longer, but the processor doesn’t have to do much to them—so they can sell them for less. This is good news for you, assuming you know how to clean the suckers! Luckily, it’s not so hard and once you do a few you’ll get really fast at it. I’m far from a shri... Read More ›
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Finding the Apple of Your Pie

Posted August 23rd, 2012 by tbspnate

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Finding the Apple of Your Pie
Baking a great apple pie is an art and a science. Apples, spices, lemon juice, and sugar blend in the oven to create the magic of perfect taste and texture…or can fail miserably into a puddle of hot applesauce in a crust. To paraphrase William Carlos Williams, so much depends upon the selection of apple. But with so many varieties to choose from, how do you know which are the best apples for apple pie? The ones you most like to eat out of h... Read More ›
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How to Turn Junk Food Into Gourmet Creations

Posted August 12th, 2012 by tbspnate

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How to Turn Junk Food Into Gourmet Creations
Serve up a meal full of irony and deliciousness by combining junk food with high-end faves. Whether you're trying to wean yourself off of the potato chip-and-soda diet, or want to go a little more casual with your gourmet fare, combining high- and low-brow ingredients can yield surprisingly awesome results. Potato chips: No longer just a snack The beauty of the potato chip is in its simplicity: a crispy, delicate disc of fried potato with ju... Read More ›
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How to Spot a Good Food Truck

Posted August 5th, 2012 by tbspnate

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How to Spot a Good Food Truck
Food trucks are everywhere these days, so learn how to separate the meh from the mmm! Major cities have long been blessed with food trucks, and now mid-size and smaller towns are seeing the mobile eateries pop up in abundance. But when it gets to the point that your local food truck hub is as crowded as the tiny, bustling kitchens inside these vehicles, it can be hard to choose just one. Of course, the best way to find out which food trucks a... Read More ›
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A Guide to Awesome Hot Sauces

Posted May 27th, 2012 by tbspnate

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A Guide to Awesome Hot Sauces
Get fiery on your next meal with just the right degree of hotness. Looking to liven up your next meal? Why not grab a bottle of hot sauce and splash some on that dish? Alright, some are probably already cringing at the thought of munching on spicy food – might as well light your tongue on fire, right? Well, the misconception ends here! The fact is, not all hot sauces are, well, hot. There are varying degrees of piquancy (fancy term for spic... Read More ›
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How to Use Fish Sauce

Posted May 19th, 2012 by tbspnate

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How to Use Fish Sauce
No need to be afraid of this fishy fluid – it adds umami madness to lots of dishes. Much like the word "anchovy," the mention of fish sauce in recipes may cause noses to wrinkle. Some people tend to steer clear of these potentially pungent ingredients for fear of putting an overly fishy flavor into their food. But people, take a deep breath and open your minds, because you're missing out on a killer condiment. Fish sauce isn't even that fis... Read More ›
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How to Make Creme Brulee

Posted March 24th, 2012 by tbspnate

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How to Make Creme Brulee
You don't have to be a fancy French chef to whip up an awesome creme brulee. When it comes to decadently rich desserts, creme brulee takes the, well, cake. A satisfyingly smooth, creamy custard topped with a crunchy, caramelized sugar shell can hardly be beat – and it's super easy to make! Begin by preheating your oven to 350 degrees F. Then, place four 6-ounce ceramic ramekins in a baking dish that's about 13 by 9 inches. You can start... Read More ›
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How to Make Kerisik

Posted March 18th, 2012 by tbspnate

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How to Make Kerisik
Whipping up this traditional Malaysian toasted coconut paste is super easy. Anyone can make a tired old curry with some chicken breast and pre-made sauce from your local store. But it's those secret ingredients that can take your usual Indonesian or Malaysian fare into something your friends will want to copy. An especially fab ingredient is kerisik, a toasted coconut paste that looks a lot like natural peanut butter but tastes like a tropica... Read More ›
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How to Make Soup in a Slow Cooker

Posted February 25th, 2012 by tbspnate

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How to Make Soup in a Slow Cooker
Make awesome homemade soup with almost no work at all. The slow cooker, also known as the crock pot, is a great way to cook meals without a whole lot of fuss. Basically, this device lets you to cook slowly, using moist heat, in a single pot. The great thing about slow cookers is that they are so versatile. You can make nearly anything in a slow cooker, from delicious roasts and side dishes to stews and soups. The number of soups you can ma... Read More ›
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