10 ingredients to fancy up your meals Sure, you can follow a recipe and whip up something elaborate when you want to show off. But you don’t do that every day. We don't do that every day. Nobody does that every day. We all look at what in the stores on the way home, or check out the sagging vegetables in the crisper and improvise. That's what professional chefs do, too – when they don't order take-out. Here are 10 things that you can keep around the house to make those dinners you whip up on the fly seem more like restaurant dishes.Sherry vinegar Sometime in the '80s, Americans discovered balsamic vinegar, the sweet and syrupy condiment that Italians had been enjoying for centuries. Pimentón Another Spanish import, pimentón is paprika – but not that tasteless, dusty stuff your mother sprinkled all over the chicken. Smoked sea salt Food geeks are in love with fancy salts: pink sea salt from Hawaiian beaches, hand-gathered grey salt from Brittany. Pancetta Shallots Miso Fish sauce Dried porcini mushrooms Dry vermouth
Who Runs The World? » Purchase: Amazon US or Barnes & Noble | UK or Waterstones » Download: Apple iBook | Kindle (UK & US) » See inside For more graphics, visualisations and data-journalism: Infographic: A Cheat Sheet For Grilling Out It’s surprisingly easy to cook a single piece of meat perfectly every time. If you can’t eyeball it, you can simply use a thermometer. But what can get quite a bit more difficult is juggling a few different proteins--bone-in chicken breasts, brats, and burgers--on a jam-packed grill for a bunch of friends. Click to enlarge. Luckily, this infographic by Column Five Media makes grilling as easy as looking at infographics. Rather than focusing on temperatures, it lists your favorite grillables by heat and cook times. But where it gets interesting is in the graphic’s simplicity of quick comparison. Now I know, you’re a big-time grill master. [Image: Joel Gustaffson/Shutterstock]
List of common misconceptions From Wikipedia, the free encyclopedia Each entry on this list of common misconceptions is worded as a correction; the misconceptions themselves are implied rather than stated. These entries are concise summaries; the main subject articles can be consulted for more detail. A common misconception is a viewpoint or factoid that is often accepted as true but which is actually false. Arts and culture[edit] Business[edit] Federal legal tender laws in the United States do not require that private businesses, persons, or organizations accept cash for payment, though it must be treated as valid payment for debts when tendered to a creditor.[1] Food and cooking[edit] Food and drink history[edit] Microwave ovens[edit] Film and television[edit] Language[edit] English language[edit] Law, crime, and military[edit] United States[edit] Twinkies were not claimed to be the cause of San Francisco mayor George Moscone's and supervisor Harvey Milk's murders. Literature[edit] Fine arts[edit] Music[edit] Popular music[edit]
Buffalo Wild Wings Recipes I’m more of a classic buffalo sauce(Frank’s, butter, and vinegar) man myself, but I had these recipes for my favorite wings at Buffalo Wings Wings, so I thought I would share. Some of these may seem a little labor intensive, but they definitely taste a lot better with fresh ingredients. Enjoy. updated: November 21st, 2009 Parmesan Garlic 1/2 cup butter, melted1 teaspoon garlic powder1/2 teaspoon onion salt1/4 teaspoon black pepper, freshly ground1/2 cup parmesan cheese, grated Spicy Garlic 1 Cup Frank’s cayenne pepper sauce1/3 Cup vegetable oil1 Teaspoon granulated sugar1 Teaspoon garlic powder½ teaspoon course ground black pepper½ teaspoon cayenne pepper½ teaspoon Worcestershire sauce Medium Wing Sauce 1 cup Frank’s cayenne pepper sauce1/3 cup vegetable oil1 teaspoon granulated sugar1/2 teaspoon cayenne pepper1/2 teaspoon garlic powder1/2 teaspoon Worcestershire sauce1/8 teaspoon coarse ground black pepper Hot Wing Sauce Blazin’ Mango Habanero Asian Zing Carribean Jerk Cooking Instructions:
Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo The sentence's meaning becomes clearer when it's understood that it uses three meanings of the word buffalo: the city of Buffalo, New York, the somewhat uncommon verb "to buffalo" (meaning "to bully or intimidate"), as well as the animal buffalo. When the punctuation and grammar are expanded, the sentence could read as follows: "Buffalo buffalo that Buffalo buffalo buffalo, buffalo Buffalo buffalo." The meaning becomes even clearer when synonyms are used: "Buffalo bison that other Buffalo bison bully, themselves bully Buffalo bison." Sentence construction Bison engaged in a contest of dominance. This sentence supposes they have a history of such bullying with other buffalo, and they are from upstate New York. A comic explaining the concept The sentence is unpunctuated and uses three different readings of the word "buffalo". Marking each "buffalo" with its use as shown above gives: Buffaloa buffalon Buffaloa buffalon buffalov buffalov Buffaloa buffalon. Usage Other words using the same pattern
The Perfect Pantry Article California Eagle The California Eagle (1879–1964) was one of the oldest and longest-running African-American newspapers in Los Angeles, California and the West. It started in 1879,[1] founded by John J. Neimore, who had escaped slavery in Missouri. After Charlotta Spears succeeded him as owner in 1912, she changed the name to the California Eagle. History[edit] John J. By 1912, Neimore was in very poor health. Spears took control of the newspaper upon Neimore's death in 1912. The California Eagle had the following platform: By 1925, the newspaper had a circulation of 60,000, the largest of any African-American newspaper in California. Several newspaper employees went on to become prominent figures in their own right, including T.R.M. Miller continued in the tradition of publishing an activist paper. The partial list of the employees and contributors at The California Eagle in 1957 were; The offices were located at 4071-4075 South Central Avenue.[8] Notable people[edit] Robert C. [edit] Jump up ^ "John J.
100 Greatest Cooking Tips (of all time!) 1. Remember, y'all, it’s all about the prep. Take away the stress by doing the prep the night or day before. You'll look like a star.Paula Deen Paula’s Best Dishes 2. 3. 4. 5. 6. 7. 8. 9. 10. Big History theories pose latest challenge to traditional curriculum | Education | The Observer A still from Mankind, A History of All of Us. Photograph: Joe Alblas A provocative new theory of history which has won influential support from Bill Gates poses the latest challenge to the coalition government plans to return to a traditional school curriculum. Big History, a movement spearheaded by the Oxford-educated maverick historian David Christian, is based on the idea that the academic study of the past can no longer be carried out from a nationalist perspective. Christian and his acolytes argue that the discipline will progress only once it charts human activity with a global scope, looking at chains of cause and effect that do not respect national borders. "I believe human beings mark a threshold in the development of the planet, of course," Christian has explained, "but it is only part of the picture. The 66-year-old American-born academic is now a professor at San Diego State University after a long period teaching in Sydney, Australia.
Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles SLIDESHOW: Ramen Hacks: 30+ Easy Ways to Upgrade Your Instant Noodles [Photographs: J. Kenji Lopez-Alt] Ramen in the U.S. has come a long way. Once known only in its 10-for-a-dollar instant-lunch form—a staple of offices and dorm rooms all around the '80s and '90s—high-end real ramen shops are springing up left and right on both coasts and everywhere in between. That said, my tastes have changed and expanded considerably over the years, and sometimes that little flavoring packet just isn't enough. As a card-carrying member of the Ramen Transmogrification Society of Greater New York,* it is my duty, my honor, and my privilege to share with you some of our methods and recipes. For full, step-by-step instructions on any of these dishes, please click through the slideshow above. * Our membership is pretty thin right now—care to join? Simple Add-ins Mix-ins. The easiest way to quickly upgrade a bowl of instant noodles is with ingredients that require no extra cooking. Vegetation Spinach. Eggs
McDonalds Menu Items Around The World (Part 2, 32 pics) It’s an incredibly slow Food Network news day, so let’s pass the time until Sandra Lee does something stupid by gawking at McDonalds foods from around the world! Here’s a sampling of menu items that aren’t available in the United States: In Asia, you can pick up an icon sandwich, which is a chicken breast smothered with 2 different kinds of melted cheeses, bacon, and lettuce. This is the shaka-shaka chicken. You choose a powder mixture flavor, dump it into the bag with your chicken patty, seal the bag, and shake it up. Hong Kong just released a fried sweet potato pie in 2010. The Mega-Mac is HUGE. In Asia, you can also get a Diavlo chicken sandwich. Tomato seafood soup. The Carbonara chicken sandwich combines breakfast and lunch. In Japan, you can score a Double Mac Egg Burger. In Hong Kong and Tokyo, you can also get a double big mac on a pita. This is a salted lemon chicken sandwich, available in Japan. A fried bacon and potato pie! In America, we have McCafe blended coffee drinks.
How to Make Proper Barbecue Chicken | The Paupered Chef There's a lot of misconception when it comes to "barbecue." The problem is the word itself. It's used as a synonym for grilling, refers to the grill itself, or to the meat being grilled; it also has a sauce named after it; and sometimes it's just the word for the party itself held outdoors in somebody's backyard. What, actually, is "barbecue"? American purists see things a little differently. Which brings us to barbecue chicken, a staple of the summer grill. The sad fact is that often times the answer is no. The problem, and the result, is charred all over the place, a crapshoot for succulence, often dry and sad. I believe good barbecue chicken is low and slow followed by fast and hot; that's the easiest way to achieve fantastic results. This way is a vast improvement over most methods, and won't take all afternoon. the dry rub keeping half the grill hot and half of it cooler, i.e. For the rub, I turned to a famous thing "magic dust" invented by barbecue god Mike Mills. (makes 2 cups)