Fried cookies – Fallen Souffle http://fallensouffle.com/ Thu, 24 Nov 2022 14:09:51 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://fallensouffle.com/wp-content/uploads/2021/08/cropped-icon-32x32.png Fried cookies – Fallen Souffle http://fallensouffle.com/ 32 32 Woman on bug diet says crickets taste like ‘fried chicken’ https://fallensouffle.com/woman-on-bug-diet-says-crickets-taste-like-fried-chicken/ Thu, 17 Nov 2022 21:09:00 +0000 https://fallensouffle.com/woman-on-bug-diet-says-crickets-taste-like-fried-chicken/ She does not hesitate to take food. Most people would be reluctant to find an insect in their food; however, one South African woman likes to decorate her dishes with an array of creepy critters straight out of an insect zoo. “I’m obsessed with insects,” Joanne Techow, 30, told NeedtoKnow.online of her fondness for entomophagy […]]]>

She does not hesitate to take food.

Most people would be reluctant to find an insect in their food; however, one South African woman likes to decorate her dishes with an array of creepy critters straight out of an insect zoo.

“I’m obsessed with insects,” Joanne Techow, 30, told NeedtoKnow.online of her fondness for entomophagy – the practice of eating scary critters – which she says is both delicious and good for the environment.

As such, the Johannesburg native likes to spice up his daily diet by dressing his salads with cricket powder and adorning the kiwifruit with mealworms – among other entomological dishes worthy of “Indiana Jones and the Temple of Doom”, has reported Jam Press. Other treats include bug tacos, pigs in a cricket blanket, and bug cookies.

“Mealworms taste like chicken, ants taste like salt, crickets taste like nuts if roasted, but if you fry them, they taste like fried chicken and smell like popcorn” , describes the former zoologist. “Bamboo worms taste salty, but they are absolutely delicious. Oh my word, I could eat them like crisps.

Bug cookies anyone?


Techow's Ensekta Company raises crickets and mealworms for human consumption.

Techow’s Ensekta Company raises crickets and mealworms for human consumption.


"We make cookies, cricket brownies, chocolate covered silkworms, mealworm flapjacks, pig in a cricket blanket, flapjacks with cricket powder on top," Joanne Techow explains.

“We make cookies, cricket brownies, chocolate covered silkworms, mealworm flapjacks, pigs in a cricket blanket, flapjacks with cricket powder on top,” explains Joanne Techow.


"I'm obsessed with insects," Techow said.

“I’m obsessed with bugs,” Techow said.


Contrary to the “Hakuna Matata” mantra from “The Lion King”, not all scary critters are slimy but satisfying. Techow claims the chocolate covered scorpions are crunchy with “no real flavor” while the bugs taste like “dirt”.

Techow’s first foray into entomophagy came in 2017, when his father brought back culinary curiosities from a trip to Asia.

“The first time I dipped my finger in cricket powder and put it on my tongue and thought, ‘Oh, that’s nutty,'” the human aardvark described.

Since then, Techow says she’s become “much more adventurous.”

“My dad used to travel to Asia and bring back scorpions, bamboo worms, chocolate covered silkworms and the obsession grew,” she said. “My parents got used to seeing dead bugs in the freezer.”

Techow believes that supplementing our diets with insects is becoming increasingly crucial due to environmental concerns.
Techow believes that supplementing our diets with insects is becoming increasingly crucial due to environmental concerns.
Jam Press/@ensekta

Not content with just consuming the critters, the entomophage decided to put his money where his mouth is and start farming crickets. She even started her own company, called Ensekta, which “produces[s] edible insects as a sustainable food source”, by the site.

Specifically, they breed both mealworms and crickets in an effort to promote “insect-based food solutions,” according to the the company’s Instagram page.

Techow stores the critters in her garage, which she has turned into an insect warehouse, and euthanizes them by putting them in the freezer so that their body temperature gradually drops – allegedly the most humane option.

"My father would travel to Asia and bring back scorpions, bamboo worms, chocolate covered silkworms and the obsession grew," Techow said. "My parents got used to seeing dead bugs in the freezer."
“My dad would travel to Asia and bring back scorpions, bamboo worms, chocolate covered silkworms and the obsession grew,” Techow said. “My parents got used to seeing dead bugs in the freezer.”
Jam Press/@ensekta

Techow’s interest in entomophagy isn’t just about flavor. She believes that supplementing our diet with insects is becoming increasingly crucial due to environmental concerns.

“The fact is that cattle use a lot of land, water and food to produce a small amount of protein,” explains the insectivore. “And cows use a lot of methane, which is accelerating climate change.”

On the contrary, insects contain more protein per pound than beef and require at least six times less food, reports the Atlantic.

Insects also take up much less space and are more plentiful, providing more insects for your money. “It helps [that] they occur in naturally high numbers and reproduce quickly, so you can have multiple generations a year,” she said. “[It] also helps societies if they can use insects that already exist in the environment as a food source.

Insects contain more protein than beef but require six times less food.
Insects contain more protein than beef but require six times less food.
Jam Press/@ensekta

Despite the environmental benefits of entomophagy, Techow finds that most people find the idea of ​​biting on crickets “daunting.” In fact, when the South African started eating bugs, she said people were “horrified” and considered it a “taboo” practice.

In order to acclimate picky eaters to insects, Techow recommends including many hunters as a gateway bug. “We make cookies, cricket brownies, chocolate covered silkworms, mealworm flapjacks, pigs in a cricket blanket, flapjacks with cricket powder on top,” said she explained.

The cricket cruncher also advised opting for farmed insects rather than the wild variety. “It’s worth warning people not to catch their own bugs in the wild because you don’t know what they ate.”

Pancakes sprinkled with cricket powder for extra protein.
Pancakes sprinkled with cricket powder for extra protein.
Jam Press/@ensekta

The only exception may be the 17-year-old cicadas, which must feed in the forest as they only emerge every fifteen years or so.

After try these cyclic creatures in May 2021, the Post can safely say they’re worth it; they’re “plump and nutty” and the perfect accompaniment to a crisp lager.

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Four out of 10 people have incorporated the viral trend into their cooking routine – Samsung Newsroom UK https://fallensouffle.com/four-out-of-10-people-have-incorporated-the-viral-trend-into-their-cooking-routine-samsung-newsroom-uk/ Wed, 16 Nov 2022 11:13:26 +0000 https://fallensouffle.com/four-out-of-10-people-have-incorporated-the-viral-trend-into-their-cooking-routine-samsung-newsroom-uk/ • Six in 10 UK adults have tried a cooking hack or recipe they saw on social media • The best air fried foods include French fries, chicken, and potatoes, as well as less conventional fried foods like salmon • Air frying expert Jenny Tschiesche shares her top 5 air frying hacks LONDON, UK – […]]]>

• Six in 10 UK adults have tried a cooking hack or recipe they saw on social media

• The best air fried foods include French fries, chicken, and potatoes, as well as less conventional fried foods like salmon

• Air frying expert Jenny Tschiesche shares her top 5 air frying hacks

LONDON, UK – 16e November 2022 – A new study reveals how viral cooking hacks and recipes on platforms such as TikTok, Instagram and Facebook are influencing the country’s eating habits. The research, commissioned by SatSung electronics Co., ltd.reveals nearly six in 10 (58%) have tried a cooking hack or recipe they saw on social media, and more than one in 10 (11%) feel inspired ‘More than once a day’ by the cooking or baking content they see online.

When it comes to viral food trends the country has incorporated into its cooking routine, air frying came out on top, with four in 10 (42%) UK adults now using air frying as an option healthier to fry food. French fries (39%), chicken (38%) and potatoes (33%) are the most popular foods to air fry, followed by less obvious foods like salmon (19%), meatballs (19%) and steak (18%). While sweet treats, such as cookies (25%) and donuts (16%), are also popular for cooking in an air fryer.

In terms of gender, more women (45%) than men (38%) air fry their food, with the 18-24 age group being the most air-fried (62% ). Regionally, those living in London have incorporated air frying into their cooking routine (59%) more than anywhere else, followed by residents of the North West (49%) and North East (48%) ) from England.

To give the nation inspiration for air frying, Samsung has partnered with Jenny Tschiescheauthor of Sunday Times Bestseller Air fryer cookbook — which features 101 delicious, tried-and-true recipes to help you get the most out of your air fryer — to share its top five air frying hacks:

  1. If you want to cook something but only have baking instructions, never fear. You can reduce the cooking time and temperature as follows:
    • Lower the temperature by 20º.
    • Reduce cooking time by 20%.
  1. You can air fry in baking sheets and trays. Not everything is best cooked directly on the air fryer rack. Foods that lend themselves best to baking in a baking sheet or tray include pancakes, casseroles, and anything with sauce.
  2. Space out your food. The most efficient and effective air frying occurs when there is space between the food so hot air can circulate all around and cook the food evenly.
  3. Invest in a digital food thermometer. This unique tool will give you confidence when air frying. Air frying is a new way of cooking for many and knowing that your food is being cooked to a safe temperature is reassuring. Here is a useful table to help you:
Air Fryer – Internal Cooking Temperatures
type of food Min. Temp (°C)
Minced meat / Sausages 70
Fish 60
Poultry 74
Lamb 52 (medium-rare)
Beef 57 (medium-rare)
Pork 63
  1. Buy a pair of tongs to flip foods such as kebabs, burgers, croquettes, nuggets, and breaded fish for even cooking. Those with silicone tips will be the easiest to clean.

Other viral trends the country is looking to incorporate into its cooking routines include meal prep (30%), meatless meals (26%) and “conscious cooking” (20%), which involves focusing on the sights, sounds, smells and textures of the culinary task at hand. While some of the country’s top culinary hacks and trends include creating butter boards (17%), using a potato masher or vegetable mill for grinding potatoes (23%) and roast a whole garlic (20%).

When it comes to why people use viral cooking hacks and make recipes they see online, creating more affordable meals (53%), simplifying the dining experience (44%), and wanting to earn time in the kitchen (43%) ranks highest. While others said they do so to streamline the cooking process (40%), create healthier meals (39%) and impress friends and family (23%).

Dan Harvie, Vice President, Head of Home Appliances, Samsung Electronics (UK) Ltd., said: “We know the impact cooking hacks and recipes found on platforms such as TikTok, Instagram and Facebook have on our customers’ cooking routines, which is why we are continually innovating and introducing new features to meet changing needs. lifestyle, like air frying.

“Earlier this year, we launched the Series 5 and 6 cooking appliances, including several ovens with a built-in air fry function, helping to promote healthy eating. Simply place food on the tray and use the Air Fry mode to cook food with a little oil and without a fryer. Plus, with SmartThings Cooking, you can get personalized recipes and a weekly meal plan that promotes healthy eating, ensuring you always stay on track.

Air Fry Mode on Samsung Series 5 and 6 Ovens

Discover the full range of Samsung ovens and cooking appliances at https://www.samsung.com/uk/cooking-appliances/all-cooking-appliances.

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Who is Sam Bankman-Fried, the former FTX CEO who lost billions in crypto? https://fallensouffle.com/who-is-sam-bankman-fried-the-former-ftx-ceo-who-lost-billions-in-crypto/ Thu, 10 Nov 2022 19:52:00 +0000 https://fallensouffle.com/who-is-sam-bankman-fried-the-former-ftx-ceo-who-lost-billions-in-crypto/ Sam Bankman-Fried, or SBF as he is known, is making headlines due to the liquidity crunch his crypto exchange FTX has been facing and the billions of dollars he is suddenly lost. The company said on Friday that he filed for voluntary Chapter 11 bankruptcy and that Bankman-Fried resigned as chief executive. As a 30 […]]]>

Sam Bankman-Fried, or SBF as he is known, is making headlines due to the liquidity crunch his crypto exchange FTX has been facing and the billions of dollars he is suddenly lost. The company said on Friday that he filed for voluntary Chapter 11 bankruptcy and that Bankman-Fried resigned as chief executive.

As a 30 year old entrepreneur tweeted Thursday morning: “I screwed up, and I should have done better.”

Also see: The $26 Billion Rise and Fall of FTX Crypto King Sam Bankman-Fried

But who is the man behind the headlines? Here are some details to know…

He is a California native who grew up in a college environment.

SBF was born and raised in the Golden State, according to a 2021 Yahoo! News profile. He grew up in an academic environment, with parents who were law professors at Stanford University. And this context seemed to affect his thinking. His mother, Barbara Fried, told Yahoo! that when his son started reading philosopher Derek Parfit at age 14, he took Parfit to task. “Sam was mad at Parfit for being wrong, but more mad at Parfit for how cheap his argument was,” she said.

But he wasn’t at school

His mother said that one day when he was in seventh or eighth grade, she noticed him crying because of his school situation. “And he said to me: ‘Mom, I’m so bored that I’m going to die'”, she recalls. SBF also mentioned the problems he faced in the classroom, complaining about too much structure.

He landed in a top university

SBF went to MIT from 2010 to 2014, majoring in physics and minoring in math. But he still found the experience unsatisfying. “Nothing I learned in college ended up being useful other than, like, social development… Academically, though, it’s all fucking useless… School isn’t just not useful for most jobs… Everyone knows it’s true… Some people kind of don’t really want to say it’s true, but it is,” he said at Yahoo!

Eventually he made his way into the financial world

While at MIT, he interned at leading firm Jane Street Capital. And after college, he worked there full time. But in 2017, he went off on his own, launching Alameda Research, a commercial company. Then, he founded FTX in 2019. His wealth grew exponentially in the process, reaching $26 billion at one point, according to reports.

What was one of his first big trading moves?

SBF found a way to take advantage of the gap between US and Japanese bitcoin prices (Japanese was lower). As New York Magazine Explainedhe “cobbled together a chain of middlemen, including obscure banks in rural Japan, to take advantage of the month-long price gap. They moved up to $25 million a day. SBF got it called “the craziest trade I’ve ever seen”.

He has a lot of celebrity connections

FTX had celebrities take stakes in the company and/or serve as global ambassadors. Among them: football legend Tom Brady and his model ex-wife Gisele Bündchen, tennis star Naomi Osaka and basketball great Stephen Curry.

He tried to make his mark politically

SBF paid more than $5 million to Joe Biden and groups that support him during his 2020 presidential campaign. He said he was motivated by Biden’s “generic stability and decision-making process.” His charity work fits in with his belief in what is called “effective altruism” – the idea of ​​earning a lot of money so that it can be given in the service of others.

He loves his Oreos

SBF is vegan. “It’s all for animal welfare,” he said. the CoinDesk website. And he has a thing for Oreo cookies, which he called “one of nature’s most surprising vegan foods.”

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Pro Breville Joule Oven Air Fryer Review https://fallensouffle.com/pro-breville-joule-oven-air-fryer-review/ Wed, 09 Nov 2022 20:41:28 +0000 https://fallensouffle.com/pro-breville-joule-oven-air-fryer-review/ The Breville Joule Oven Air Fryer Pro proved to be the most functional countertop cooker with the best range of extra features, winning Best Smart Air Fryer in my review of the best air fryers. Read on to find out why I loved it so much. If you’ve ever dreamed of putting dinner on autopilot, […]]]>

The Breville Joule Oven Air Fryer Pro proved to be the most functional countertop cooker with the best range of extra features, winning Best Smart Air Fryer in my review of the best air fryers. Read on to find out why I loved it so much.

If you’ve ever dreamed of putting dinner on autopilot, the Breville Joule Four Air Fryer Pro just might be the gadget you’ve been missing. This smart 13-in-1 toaster oven-style air fryer is a complete countertop cooker with the ability to precisely bake, fry, broil, dehydrate and more. Using the accompanying app, you can program your dinner and the cooker will seamlessly cycle through different time, temperature and cooking functions to help deliver a perfectly cooked meal, whether it’s a whole roast chicken or a crispy pizza.

In fact, I put the Breville Joule put to the test in my official test of the best air fryers, and he managed to bake perfectly moist cookies, crispy chicken wings and golden fries. It’s a multifunctional oven that will help you streamline a variety of cooking projects from the comfort of your countertop and has more features than a traditional basket-style air fryer. (If you’re looking for the best air fryer overall, read my in-depth post Ninja Max XL Air Fryer Review). Considering all the extra bells and whistles, the Joule is also surprisingly simple to use. Here’s why I love it.

Style: Oven | Maximum temperature: 480 degrees | Guarantee: 2 years | Functions: 13

Best for

  • An automated cooking experience via the Joule app
  • Cook more food at once, like a whole chicken
  • Large families who want a multifunctional countertop range

Ignore if

  • Storage or counter space is limited

Pro Breville Joule Oven Air Fryer Features

A multifunctional countertop oven

Of all the air fryers I’ve tested, the Breville Joule has by far the most versatile feature. It can work as a standard convection oven or an air fryer, and it performed all cooking tasks well in my testing. The oven is spacious and large compared to a standard basket-style fryer, so it can fit a platter of appetizers, a few pieces of toast, or a whole 14-pound turkey. Thirteen functions include toast, bagel, bake, air fry, broil, roast, pizza, cookies, proof, reheat, slow cook, keep warm, and dehydrate. It has eight rack positions so you can get consistent, targeted results for the type of food you’re cooking, making it more versatile than other air fryers I’ve tested. This oven is a fantastic option for someone looking to save space by replacing multiple gadgets with one do-it-all machine.

The Joule has some advanced features, but it’s still great for everyday use. I have used this oven to fry chicken wings and fries, but also to bake cookies and muffins. In addition to dedicated testing, I’ve also used it to make toast and reheat bagels on a daily basis. While some multi-function machines advertise unique functions that really produce the same results, I was able to identify the differences between baking, toasting, and air frying with the Joule during my testing. The chicken wings and fries came out evenly cooked, with moderately crispy skins and an evenly browned color. Cookies and muffins bake as they would in a traditional oven, with slightly domed tops and moist interiors. Toasted foods like bagels and English muffins came out soft inside with crisp, crisp edges, just as they would have if cooked in a traditional toaster. Although it’s a big machine which can seem complicated, I found the Joule to be easy to set up, understand and use.

Simple and easy to use

Considering the fact that this oven has 13 functions, it’s surprisingly easy to use. The digital control panel is simple, so you can easily switch between different features and clearly see which one you have chosen. You can independently set the time and temperature regardless of the preset you have chosen. A handy light lets you easily see what’s going on inside, and the grates automatically extend when you open the door to flip or remove food. This means that there is no need to put your hand and arm in the hot oven.

However, I’ve noticed that this oven is a little harder to clean than some others – and that makes sense, as it involves more than just a non-stick coated basket. Food can spill out of the rack, which makes cleaning the inside of the oven a little tedious. Be careful when air frying juicy or fatty foods like chicken wings – we noticed that when moisture dripped down and hit the heating element at the bottom of the oven, it caused smoke. For best results, make sure there is a baking dish or baking sheet under the air fry basket. This way any dripping juices will hit the tray rather than the heating element.

An automated experience for easy dinners

Perhaps what sets this oven apart the most is its ability to create a fully automated cooking experience in addition to crisping up snacks and leftovers. With the Joule app, you can access chef-approved recipes and tips and tricks while cooking. Best of all, it’s voice assistant compatible, so you can pair the oven with your Alexa or Google device. For easy, hands-off cooking, you can even set the oven on autopilot, which means it will seamlessly cycle through different time, temperature and cooking functions as needed.

The app is easy to use. Simply download it and pair it with your oven via Bluetooth. Once set up, you can scroll through a wide range of dedicated recipes, like Cauliflower Shawarma with Spicy Tahini or Honey Mustard Chicken Thighs with Roasted Sweet Potato Salad. After selecting a meal, simply prepare the ingredients and tools according to the steps outlined in the recipe, then press the autopilot button on your phone. Although you have to manually press start the oven, it will then cycle through different temperatures, functions and cooking times completely independently. This means you can go from preheating to broiling without pressing a button.

My knowledge

With years of professional experience in restaurant cooking and home cooking, I am always on the lookout for products that will make cooking easier and more efficient. I use my Culinary Arts degree from the Institute of Culinary Education to create thoroughly tested product reviews that help shoppers make more informed purchasing decisions. My product reviews can be found at Food & Wine, FoodNetwork.com, Real Simple, Better Homes & Gardens, and more.

How does it compare?

In my test of best air fryers, this product has proven to be one of the most versatile options. It can bake a pizza, roast a chicken or heat up a bagel. I loved how much food it can hold – it’s 21.5 inches wide, 17.3 inches deep, and 12.8 inches high – and the fact that I could control it from my phone. This oven is also one of the most efficient I’ve tested: eight rack positions also allow you to cook multiple layers of food at once. More so, I love that despite the added features, it’s still very easy to use and simple to understand.

The Joule is a great option for someone looking for an all-in-one oven, but it can’t match the same air frying capabilities as the Ninja Max XL Air Fryer or the 6 Quart Instant Vortex Air Fryer, both of which are basket-type machines. The cookies cooked perfectly, but we found they didn’t produce the same ultra-crispy results when used as a dedicated air fryer. Plus, it’s considerably larger, so it takes up more counter space and would be harder to store.

The Joule is the evolution of Breville Smart Oven Pro Air Fryer, and includes some additional accessories and new features as well as application compatibility. Compared to the Smart Oven Air Fryer Pro, the Joule has an adjustable grate, a broil rack, a feature that saves your most used cooking shortcut and of course pairs with the Joule app . While the Air Fryer Pro packs a punch with 13 functions, the Joule offers Breville’s latest technology if you want the brand’s smartest countertop.

How I Tested the Best Air Fryer

To test the Joule, I considered factors such as size, convenience and functionality. The Joule is one of the largest ovens I’ve tested – I made note of how the large countertop footprint would affect storage and cleanup. To determine functionality and versatility, I put it through three culinary tests. I fried common foods in an air fryer like French fries and chicken wings to see how well and consistently the oven could circulate hot air. I examined the color of cooked fries and rated how golden and crispy they were after cooking. I also considered the grease and dripping chicken juices and was careful about any smoking or flare ups. To compare cooking power, I looked at both the skin color and texture of the chicken as well as the texture of the meat, to make sure the chicken was crispy, but also juicy and perfectly cooked. Finally, I baked some chocolate chip cookies and tested how crispy or moist they were.

To complete the tests, I cleaned the oven and all the accessories according to the brand’s instructions and observed how easy or difficult it was to clean. Throughout the process, I took note of the control panel and observed how intuitive or counter-intuitive the machine was.

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Prep, Speed, and Heat: RecipeTinEats on How to Sauté Anything | Australian food and drink https://fallensouffle.com/prep-speed-and-heat-recipetineats-on-how-to-saute-anything-australian-food-and-drink/ Mon, 07 Nov 2022 00:38:00 +0000 https://fallensouffle.com/prep-speed-and-heat-recipetineats-on-how-to-saute-anything-australian-food-and-drink/ NOTagi Maehashi has been popping up on dinner tables across the country. She’s been to Christmas lunch with the perfect summer salad, with exhausted parents as they slip veggies into midweek staples and she impressed the in-laws with a flawless slice of lemon . It’s the culmination of years of work on RecipeTin Eats, the […]]]>

NOTagi Maehashi has been popping up on dinner tables across the country. She’s been to Christmas lunch with the perfect summer salad, with exhausted parents as they slip veggies into midweek staples and she impressed the in-laws with a flawless slice of lemon .

It’s the culmination of years of work on RecipeTin Eats, the food and recipe blog she started with a $50 WordPress account.

On the day of its launch, the site received two clicks: from Maehashi and his mother.

A month later, she put together her recipe for a “all purpose stir fry sauce” – which she calls her Swiss army knife of sautéed sauces. It was shared around Pinterest and its base started to grow.

Shortly after, his recipe for cheese and garlic bread took off and has now been viewed around 200 million times on Facebook.

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Now the blog averages 27 million visits per month, has eight full-time employees, 972,000 Instagram followers and a food bank, and has spawned a cookbook: RecipeTin Eats: Dinner.

Over the years, says Maehashi, she has seen Australian home cooks become more adventurous, with their palates and their recipes. They want to know how to make a laksa that fills the stomach and feeds the soul, or recreate the perfect reuben sandwich they once had in New York.

“They want to create it at home. It’s really exciting to see that actually…I think the accessibility of recipes online has really paved the way for home cooking,” she says.

But she’s also aware of the dangers of following recipes online. In fact, they are the ones who motivated her to start her blog in the first place. “It sounds really awful, but to be honest, when I started looking at all these other recipe websites, some…were really bad,” she says.

“You can’t just put soy sauce on a pile of vegetables and meat and call it a stir fry. As if it’s just not going to be tasty.

Maehashi wants everyone to make good food and make it well. One of his top tips for home cooks is to “get comfortable” by chopping the garlic and onion quickly.

But then she quickly withdraws the answer. “In fact, my number one tip for everyone in the kitchen is to just relax and enjoy it more.”

“I know it sounds ridiculous, but I think cooking is more about confidence than meticulously following a recipe.”

Here, Maehashi shares her stir-fry recipe. This is not a prescriptive manual, but a guide to choosing adventure based on preferences and what’s available in the fridge.

Nagi Maehashi is how to blow anything

Serves 2

Preparation 5 minutes

To cook 5 minutes

Make sure you have all of your ingredients measured out and ready to throw in the pot, because once you start cooking things move fast.

Begin
2 tablespoons rapeseed oil

Base flavors
1 clove of garlic
finely chopped
1 teaspoon of gingerfinely chopped (or more if desired)
fresh peppersfinely chopped

Jumped up
5 cups of supplements
(crude protein and vegetables)
3 tbsp Charlie All Purpose Stir Fry Sauce (recipe below)
⅓ cup of water (85ml)

Fried noodles
4 cups of supplements
(crude protein and vegetables)
3 cups of noodles of choicecooked (200g fresh or 100g dried)
3 tbsp Charlie All Purpose Stir Fry Sauce (recipe below)
⅓ cup of water (85ml)

Additional flavors
Sriracha, chilli paste or other spicy addition
Sweet chilli sauce
Sesame oil
Replace water with pineapple juice or orange juice
Thai basil, garlic chives or coriander leaves
Five Chinese Spices

Bring back the aromatics: Heat the oil in a large skillet or wok over high heat. Add your choice of base flavorings and stir for 10 seconds until lightly browned.

Jumped up: Add stir-fry add-ons, starting with the ingredients that take the longest (e.g. onion, protein, carrot go first, leaving leafy greens like cabbage and Asian greens until at the end). Stir constantly or they will become watery.

Noodle options: Add noodles (if using).

Add the Charlie stir-fry sauce plus water, any additional flavorings you use, and leafy greens.

Reduce the sauce: Stir gently to combine and cook for about one minute. The sauce will become a thick, shiny sauce that will coat your stir-fry.

Serve immediately! Serve stir-fries over rice. The noodles can be divided into bowls and served as is.

application

Remarks

  • Always mince the garlic with a knife for stir-fries, rather than using a garlic press, which makes the garlic mushy so it burns, spits, and sticks to the wok.

  • Protein Suggestions: Thinly sliced ​​chicken, pork, beef, medium whole shrimp or even ground meat.

  • Vegetable suggestions: Sliced ​​onion (I almost always use), carrot, bell pepper, zucchini, Asian greens (separate the stems from the leaves, put the stems first as they take longer to cook), cabbage, mushrooms, bean sprouts, broccoli and cauliflower (steamed before use), baby corn (canned or fresh), bamboo shoots (canned).

  • Noodle Options: 200 g fresh noodles (from the fridge), such as Hokkien noodles; 125 g dried noodles (egg, wheat or rice noodles); two large or three small ramen cakes. Prepare them according to the package instructions.

The “Swiss army knife of sautéed sauces” by Nagi Maehashi, alias Charlie. Photography: Rob Palmer/Pan Macmillan Australia

Charlie, my all-purpose stir-fry sauce

Makes 1½ cups (375 ml), enough for 16 servings

Preparation 5 minutes

To cook None

Here is my Swiss army knife of sautéed sauces. It’s a classic Chinese brown sauce that has enough flavor to use as is, but is also neutral enough as a base on which you can add other flavors.

“Brown Sauce” sounded a bit icky, so I ended up always calling it “Charlie” – as in Charlie Brown. Charlie is my trusty sidekick for so many different quick stir-fries. Keep a supply of this stuff handy in your fridge like I do. It’ll save you time and time again when you need to whip up a weeknight dinner in a pinch.

½ cup light soy sauce (125ml)
½ cup oyster sauce (125ml)
¼ cup Chinese cooking wine (60ml)
¼ cup cornstarch (30g)
1 tablespoon of white sugar
2 tablespoons sesame oil
1 teaspoon of white pepper (or more!)

Place all ingredients in a jar and shake well to combine. Store Charlie in the refrigerator and shake well before use.

Cover of RecipeTin Eats: Dinner cookbook, featuring cook Nagi Maehashi and her bulldozer dog, and a plate of roast chicken.
Photography: Rob Palmer/Pan Macmillan Australia

To use, mix three tablespoons of Charlie with one-third cup (85ml) of water to make a stir-fry or stir-fry noodles for two.

It will last in the refrigerator for six weeks or more, subject to the shelf life of the ingredients used. Shake the jar every other day to prevent the cornstarch from settling and hardening at the base of the jar. Not suitable for freezing.

Remarks

  • Light soy sauce can be replaced with all-purpose soy sauce, although the sauce is darker in color.

  • Chinese cooking wine can be replaced with low-salt chicken broth, although this will reduce the shelf life of the sauce to one week.

  • This is an edited excerpt from RecipeTin Eats: Dinner, by Nagi Maehashi. Available now from Pan Macmillan Australia ($49.99).

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How Bihar’s Subordinate Chhath Festival Entered Elite Spaces https://fallensouffle.com/how-bihars-subordinate-chhath-festival-entered-elite-spaces/ Fri, 04 Nov 2022 04:37:32 +0000 https://fallensouffle.com/how-bihars-subordinate-chhath-festival-entered-elite-spaces/ Jhe Chhath festival has been experiencing something unique for the past few years. Apart from the march forward of India’s subaltern culture, this ‘Bihari’ festival has entered the shining rooftops of skyscrapers in metropolitan cities of India as well as abroad. But this change also marks a process in the opposite direction. Usually it is […]]]>

Jhe Chhath festival has been experiencing something unique for the past few years. Apart from the march forward of India’s subaltern culture, this ‘Bihari’ festival has entered the shining rooftops of skyscrapers in metropolitan cities of India as well as abroad.

But this change also marks a process in the opposite direction. Usually it is elite class culture that becomes mass culture. The flow is from top to bottom. Elites generally do not copy plebeians or their cultural practices. But Chhath is an exception and there are three factors behind it.

Chhath Festival Spread

Chhath has traditionally been a mass festival restricted to the geographical boundaries of Bihar, including the Terai region of Nepal. Coming from an industrial city in Jharkhand, and later spending years in Delhi, Kolkata and Mumbai, I witnessed the phenomenal growth and spread of the Chhath festival. In the 1980s, only a few migrants from Bihar celebrated Chhath. As the migrant population grew and the Bihari culture became the dominant culture in the industrial towns, others (non-Biharis) also began to participate. I see the spread of Chhath as something that Bihari migrants have taken to different parts of the country as well as overseas including countries such as United States. The Indian political class has also felt the shift in voter demographics brought about by the Bihari migrant population. High-level politicians now want it on this occasion.

We see politicians and governments making arrangements for the celebration of Chhath in different parts of the country. The scale of the festival is so large that e-commerce sites are selling Chhath Poojan Combo Sets.


Read also : American Indians celebrate Chhath Puja in several states of the United States


Chhath and subalternity

Chhath is one of those so-called Hindu festivals in which there is no idol worship, no priestly class, no Sanskrit mantras and no dakshina. Devotees invoke and seek the blessings of the sun and ‘Chhati Maiya’ (Mother Chhathi) in their local dialect. Previously, there were no temples related to “Chhati Mai”. When the audio cassette industry realized that there was an untapped market in Chhath, notable singers like Sharda Sinha and Anuradha Paudwal has sung many songs in languages ​​like Bhojpuri, Magahi and Vajjika which are played again during the festival. It’s hard to find popular Chhath songs in Hindi, let alone Sanskrit.

Linguist, specialist in Buddhist history and professor at Veer Kunwar Singh University of Ara, Rajendra Prasad Singh argues that Chhath has its roots in the Buddhist past because its geographical spread is in the region where Buddhism once had great influence and royal patronage. He also notes that people offer and eat “Thekua” (small sweet fried cookies) during this festival and the most popular designs used on top of Thekua are Peepal Tree (Ficus religiosa) leaves and Dhamma Chakra.

It further holds that devotees make altars in the form of Manauti or votive Stupa during this festival. Professor Singh is correct.

In cities, class and caste barriers remain invisible during this festival. You can find yourself standing near people of any class or caste on the banks of rivers or ponds. However, in some villages, caste barriers rear their ugly head during this festival. Write for ThePrint, The Mooknayakeditor Meena Kotwal recount that when she traveled in the interior of Bihar for election coverage, she saw that during Chhath, the former untouchables have their separate spaces by the rivers and ponds. She also finds elements of patriarchy in the festival. We do not know if this is an old practice or if it is an addition in a later period.


Read also : German woman performs Chhath Puja with her husband in Gorakhpur


Gentrification of Chhath

Chhath is now celebrated in the metropolitan city apartments and colonies too. To do this, residents’ associations and sometimes elected officials set up makeshift arrangements for bodies of water. The orient oneself to celebrate Chhath on the roofs the use of inflatable pools has also grown in popularity. Rising levels of pollution in the rivers and huge crowds are cited as reasons for this. It was reported this “Many apartment builders have now started constructing concrete rooftop ponds as an attractive feature for customers and for residents to celebrate Chhath collectively.”

But this changes the fundamental character of Chhath, which is still considered a community holiday. With such changes there will be no place to stand together in a river or pond and no mutual exchange of prsade (offerings). As Indian urban settlements and housing societies are not always inclusive and especially Dalits do not live in these spaces, Chhath as a settlement or apartment business will certainly deprive it of its fundamental character of spatial inclusiveness. Urban segregation is a social fact and certainly has an impact on settlement and apartment festivals and associations.

The mass media also have an impact on Chhath. The gigantic structure of Hindi media tries to insert religious elements Katha or a caption in its cover. Such captions reach millions of readers while some of the major media platforms (1, 2, 3, 4 , 5) publish them. The media made up a daughter of Brahma by the name of Shashti and presented a story of how a king and queen observed quickly summoning Devi Shashti and how a son was born to them. The attempt is to make it a religious holiday that grants a family’s wish for a boy. In Bihar and Uttar Pradesh, temples of Chhath Devi appeared. In some cases, new connections are added. A sanskrit mantra has been created. Obviously, the masses will not be able to recite the Sanskrit shlokas, which, as a corollary, will open the way for the priests! If this trend continues, alongside the increasing gentrification of the festival, there is a possibility that Chhath will become another Hindu ritual festival.

One may wish that mass culture would try to salvage some of Chhath’s elements, but it will not be an easy task, especially in an age of proliferating mass media mythos created on an industrial scale. Hindutva is the winning ideology of our time, and it will certainly try to make the Chhath ritualistic and gentrified.

Dilip Mandal is the former editor of India Today Hindi magazine and author of books on media and sociology. He tweets @Profdilipmandal. Views are personal.

(Edited by Prashant)

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Fort Worth food blogger is influencing the local food scene https://fallensouffle.com/fort-worth-food-blogger-is-influencing-the-local-food-scene/ Mon, 31 Oct 2022 17:23:00 +0000 https://fallensouffle.com/fort-worth-food-blogger-is-influencing-the-local-food-scene/ A man stumbles, presumably drunk, on his friends’ porch in the middle of the night to crash into the bathtub. The next day, he cooks up a nice pot of stew with catfish and shrimp and delivers it to his friends’ porch. The friends accept and eat the stew, but do not forgive his behavior. […]]]>

A man stumbles, presumably drunk, on his friends’ porch in the middle of the night to crash into the bathtub. The next day, he cooks up a nice pot of stew with catfish and shrimp and delivers it to his friends’ porch. The friends accept and eat the stew, but do not forgive his behavior.

Scotty Scott is not your average social media influencer or content creator. The scene described above is a video on his popular Instagram page named after his “Cook Drank Eat” blog. Set to sad music, he exhibits a storytelling ability more suited to an independent filmmaker than a food blogger. Like many bloggers, the food industry is a side hustle for Scott, who regularly works nine-to-five in the oil and gas industry and cooks, writes recipes and creates social media content in his spare time. He doesn’t create content to appeal to anyone’s algorithm or formula for the most views. He creates food content because he loves it.

“I have a pretty rigid schedule that I have to follow from 9 a.m. to 5 p.m. and when I’m off I do whatever I want,” he says. “Some of the food content is repetitive and I want to separate myself and make sure I’m not doing the same as everyone else. I’m just creating to create. I think if I keep it unique and funky, people will appreciate that.

Scott, who is a father of two boys – a 3-year-old and a 5-month-old – also features family in his content. In one video, her 3-year-old dodges figs that Scott added to a plate of French toast, a scene not unheard of by parents of toddlers.

– FWBP Digital Partners –

The spirit and personality of this chef shines through in its content and in its cuisine. He released a cookbook last spring titled fix me a plateand while some would try to call it “high food for the soul”, he doesn’t like that term.

“I’ve heard this term used frequently by many people trying to describe new soul food recipes,” he said. “But I don’t call it high because it seems derogatory to the original dishes. It’s just carrying on the tradition of soul food.

Scott, who also maintains a personal chef service, adds his own special touches to the dishes. For example, he makes southern fried chicken with Cornish game hens, adds fried oysters on collared greens and gives French toast a rum cake twist. He turns a classic millennial cafe dish of avocado toast into a southern chef’s kiss by adding pecan-smoked chicken and white barbecue sauce.

Like many in the food business, Scott’s process has been altered by the pandemic.

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“COVID has changed the way I test recipes,” he said. “Usually whenever friends got together, I would bring a new dish with me to see how it tested on a crowd. I would also leave new recipes in the break room at work to see how quickly they disappeared. Since I couldn’t do this during COVID, my partner ate a lot of soul food.

His girlfriend, he says, “doesn’t share my passion for cooking, but she’s an incredible taste tester.”

The Detroit native has been in Texas since 2012 and in Fort Worth since 2017. He has a lot to say about Fort Worth’s food scene and plans to say it with food. His next project is a food trailer that will be parked in the parking lot of the nearby Southside wine bar. Holly. It’s a grilled cheese trailer called Cheesy Does It, and diners can expect the same innovation in its content creation and cookbook (and it’ll be making brunch items from the cookbook). kitchen on weekends). One recipe he’s been working on, The Goudbutt, is a decadent sandwich with gouda cheese, truffle butter, apple, and mint. When he describes this sandwich, it’s as if he’s describing a sunset – almost too good to be true, but it exists nonetheless.

“The apple is still crunchy because it’s cooked quickly, and sometimes it’s still cold; the truffle butter gives it a decadence and savory flavor and the mint just brings out everything alive.

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I’m not exaggerating when I say I’ve been thinking about this sandwich all day.

Scott also thinks Fort Worth’s dining scene is about to change.

“Tex-Mex is big, barbecue is big, but certain types of food haven’t taken off here,” he said. “I’ve seen cuisines that have taken off elsewhere that haven’t done as well in downtown Fort Worth, namely a Vietnamese bakery, a Korean barbecue, and an Ethiopian. I hope people here are willing to embrace different cuisines like these and others.

I made her recipe for beef noodles and rice for my family, and it easily rivaled a similar dish from one of my Julia Child cookbooks. He asks the cook to brown the meat well, then bring it to a slow simmer after adding a mixture of seasonings that I’ve never used in a dish. The onion soup mix might be called its “secret ingredient”, but when combined with soy sauce and Worcestershire, the magic happens. I served this dish with sautéed green beans with red onions sprinkled on top.

The second dish I made was her Chocolate Chip Potato Cookie Recipe. These were…unusual and amazing. I asked Scott what made him think of such a combo, and his response painted a fun picture of his process.

“I was just sitting there eating chocolate and crisps one day – I’m a big fan of sweet and savory,” he said. “When you have a chocolate chip cookie, sometimes you put a little sea salt on it to wake up the taste buds. Potato chips struck me as another way to do it. They taste the same salty with a crunchy texture I don’t have classical training so I’m always experimenting, I’m always looking to learn.

These cookies are truly a decadent reimagining of a classic. It uses a mixture of two different flours and brown butter, which I have never tried. As a newbie to brown butter, I’m both pissed that I haven’t tried it before and glad Scott introduced it to me. The batch disappeared in a day at my house, and these will forever be on the regular dessert list.

here is the Recipecourtesy of Cook Drank Eat:

Chocolate chip and potato cookies

Ingredients

2 ½ cups all-purpose flour

½ cup bread flour

½ cup unsalted butter, softened

½ cup brown butter, softened

1 cup granulated sugar

1 cup packed brown sugar

1 teaspoon of salt

1 teaspoon baking soda

2 eggs

2 teaspoons vanilla

2 cups chocolate chips

1 cup crushed and salted potato chips

directions

Preheat oven to 375 and line a baking sheet with parchment paper or a nonstick baking mat.

Whisk together the baking powder, baking soda, flours and salt and set aside.

Add the butter and sugars to a stand mixer or large bowl with a hand mixer and mix until light and creamy (about 4-5 minutes). Add the eggs, one at a time, mixing well after each. Then add the vanilla. Add the dry ingredients ½ cup at a time and mix until just combined. Add the chocolate chips.

Drop 2-3 inch mounds of dough on a baking sheet about 3 inches apart. Gently press down with your thumb to flatten slightly. Sprinkle all but one of the cookies with the potato chips for whoever complains. You know who the hell I’m talking about.

Bake 8 to 10 minutes or until light brown. Let cool 2 minutes on the baking sheet then remove and place on a cooling rack. They’ll be full in about 30 minutes, but if you’re like my greedy ass, you’ll eat one after five minutes and burn the roof of your mouth. Worth it though. Store covered in an airtight container.

Scott’s cookbook is available on his website, cook drank eat, at CookDrankEat.com. For more recipes and videos, visit him on Instagram @CookDrankEat. Make one of these recipes? Tag us on Instagram @ModernHippieKitchen or @FWBusinessPress.

About the cook
Once upon a time, shortly after graduating from TCU, Sarah McClellan-Brandt paid the rent by working as a reporter for the Fort Worth Business Press. Today, she’s a social media specialist for a North Texas hospital system, and in her spare time, she shares recipes and cooking tips with her dedicated followers. Modern hippie kitchen

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Kabocha squash fritters put a sweet twist on fall treats – NBC Los Angeles https://fallensouffle.com/kabocha-squash-fritters-put-a-sweet-twist-on-fall-treats-nbc-los-angeles/ Sat, 29 Oct 2022 04:17:24 +0000 https://fallensouffle.com/kabocha-squash-fritters-put-a-sweet-twist-on-fall-treats-nbc-los-angeles/ What there is to know The life of Pi Donut at Holey Grail Donuts The $4 “fried-to-order” goodie includes Kabocha squash, pumpkin pie spice, and vanilla bean; available until Wednesday 2 November Founded in Hawaii in 2018, Holey Grail has both a food truck in Los Angeles and plans to unveil a store in Santa […]]]>

What there is to know

  • The life of Pi Donut at Holey Grail Donuts
  • The $4 “fried-to-order” goodie includes Kabocha squash, pumpkin pie spice, and vanilla bean; available until Wednesday 2 November
  • Founded in Hawaii in 2018, Holey Grail has both a food truck in Los Angeles and plans to unveil a store in Santa Monica in late 2022.

It can feel like living in a pumpkin surround-sound in late October, a world awash with pumpkin hues, pumpkin tastes, pumpkin-shaped treats, and pumpkin-themed events.

We all live in the middle of a pumpkin castle in pumpkin country on a pumpkin planet, basically, by the time Halloween rolls around.

This full pumpkin tude starts in August at some locations, with the spicy lattes coming out first, then the muffins and cookies, and finally all sorts of dessert-y delights, the orange-mignon temptations that are covered in icing c i.e. as shiny as a pumpkin.

But there are other fall fruits that fill local plots when fall begins, and incorporating these star produce into our succulent temptations can feel like adding another sweet dimension to our pumpkin-filled lives. .

Look at the magnificent Kabochathe Japanese squash known for its delicious appearance in all kinds of savory dishes, from pastas to soups to curries.

The green, globular superstar is also sublime when roasted and dusted with cinnamon, but finding her in front of a fancy dessert isn’t as common as Kabocha fans would like.

Holey Grail Donutsthis delicious purveyor of dipping goodness, changes that this season with the The Life of Pie Donut, a confection that includes “Kabocha squash, pumpkin pie spice, and vanilla bean”. Taro is also a main ingredient in all the pastries created by the company.

The $4 “fried to order” goodie is available through food truck Holey Grail in Los Angeles and at its stores in Hawaii, through Wednesday, November 2.

But don’t be too blue if you miss this delicious window for Holey Grail has a donut giveaway on Saturday, November 5, all to honor National Donut Appreciation Day. Visit the food truck at 2441 Main Street in Santa Monica, the future site of Holey Grail’s brick-and-mortar store, from 9 a.m. to 7 p.m. to enjoy a free donut.

The freebie in the spotlight on November 5? It’s The Original Sin, “a donut glazed with Hawaiian vanilla bean and maple, then topped with sea salt.”

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What is Korean spa food? Soondubu and noodles served at Jjimjilbangs https://fallensouffle.com/what-is-korean-spa-food-soondubu-and-noodles-served-at-jjimjilbangs/ Wed, 26 Oct 2022 00:26:25 +0000 https://fallensouffle.com/what-is-korean-spa-food-soondubu-and-noodles-served-at-jjimjilbangs/ Bulgolgi, rice cakes and hot soups are typical dishes served at Korean spas. | Design by Maggie Rossetti for Thrillist Bulgolgi, rice cakes and hot soups are typical dishes served at Korean spas. | Design by Maggie Rossetti for Thrillist My friends and I have a monthly ritual where we meet at our local Korean […]]]>

Bulgolgi, rice cakes and hot soups are typical dishes served at Korean spas. | Design by Maggie Rossetti for Thrillist

Bulgolgi, rice cakes and hot soups are typical dishes served at Korean spas. | Design by Maggie Rossetti for Thrillist

My friends and I have a monthly ritual where we meet at our local Korean spa, hang out in saunas and hot tubs for hours, and shed dead skin like a snake thanks to a massage therapist (if you’ve read Crying in H-Mart, you know). However, the day isn’t over until we sit down for a rejuvenating session. Korean meal.

Unlike their Western counterparts, most Korean spas offer some kind of restaurant or coffee for spa lovers to savor between hammam sessions, baths or treatments. This is because the majority of spas in Korea are open 24 hours a day and many choose to spend hours at the spa, at least according to Sophia Kim, the COO of Spa King in Chantilly, Virginia. If you spend more than four to eight hours sweating and lounging around, you’re bound to be hungry.

“After sweating, getting in the water, and taking a shower, there’s just something about a good, nourishing home-cooked meal,” says Cat Bak, who runs a Los Angeles-based business. Spa Hugues with his mother.

Bak isn’t kidding when she says it’s homemade. His mother, Yoonhee Bak, is the person in the kitchen who prepares Korean classics like japchae, or Korean glass noodles, and bowls of bubbling tofu soup, soondubu.

“If there’s someone she notices has been here for a while, she’ll say, ‘Aren’t you hungry? Come on, let me get you some soup,'” Bak laughs.

This style of home hospitality works: the mother-daughter duo has loyal customers, and nearly everyone who visits the spa dines there too. “Sometimes people come just for the food,” Bak adds. “They don’t necessarily care about the spa.”

Bak estimates that 90% of Hugo Spa customers are vegetarians. So she and her mother adjusted the menu to include vegetarian bibimbap, rice cakes and Dumplings. The soup broth is also vegetarian.

To So Jo Spa Club in New Jersey, which offers eight floors of saunas and lounges, the restaurant menu is also intended to be adapted to its clientele. “While we’re definitely Korean-inspired, I like to think of ourselves more as a melting pot than a strictly Korean spa,” says Esther Cha, senior marketing manager for the spa. “We are constantly evolving and adapting to reflect our customers. People who come to SoJo come from so many different backgrounds, and so our menu tries to bridge that distance.

That’s not to say SoJo doesn’t have Korean food, though. There are bulgolgi marinated in soy and garlic, rice cakes served with bok choy and assorted mushrooms, and fried meatballs. But there is also a variety of pizza, a kale Caesar salad and Cha’s favorite cheeseburgers. The space also includes an infinity lounge that serves hot chocolatepastries, avocado toast, yogurt and scrambled eggs, all with a view of the New York skyline.

korean spa cuisine
Vegetarian bibimbap is served at the Hugh Spa. | Design by Maggie Rossetti for Thrillist

Virginia’s King Spa also serves a mix of traditional Korean and Western dishes. There’s chicken fillets and corn dogs, as well as Korean-style ramyun and cold noodles known as naemyung, a perfect way to cool down after spending time in hot jacuzzis.

The top-selling dish is KFC, or Korean Fried Chicken, Kim says. “This item is not [usually] offered at Korean spas, but the owner learned how to make them from one of the famous KFC franchises and decided to put it on the menu. It is not a traditional Korean dish, but rather a modern take on American fried chicken with sauces made from Korean soy sauce.

For the traditionalists, King Spa also offers baked dishes eggs, a classic Korean spa snack. “Eggs are cooked in our famous Bul Han Jung Mak Dome, which is heated to over 800 degrees daily,” Kim explains.

In Korean culture, many people go to spas for post-natal care. For these guests, the King Spa serves miyuk guk, or seaweed soup, which is often served on birthdays and after childbirth due to its high iron and mineral content and soothing flavors.

For many Korean spa owners and operators in the United States, food is integral to the experiences they provide and the communities they serve.

“There was no doubt that we had to have a restaurant in our spa,” says Bak. “Going to the spa with your family is a bonding experience, and so is food. So everyone can gather at the jjimjilbang, or bathhouse, and bond.

Want more Thrillist? follow us on instagram, Twitter, pinterest, Youtube, ICT Tacand Snapchat!

Kat Thompson is senior food and drink writer at Thrillist. Follow her on Twitter @katthompsonn.

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Marcus Samuelsson’s favorite type of meat for juicy fried chicken https://fallensouffle.com/marcus-samuelssons-favorite-type-of-meat-for-juicy-fried-chicken/ Sun, 23 Oct 2022 07:00:00 +0000 https://fallensouffle.com/marcus-samuelssons-favorite-type-of-meat-for-juicy-fried-chicken/ Marcus Samuelson said that when he eats fried chicken, he wants to “listen to really good music, sit outside, eat with [his] hands, and just share it with friends. But Samuelsson also explained to Food & Wine (via Youtube) than for get maximum deliciousness when making fried chickenhe chooses to use “dark meat with bones” […]]]>

Marcus Samuelson said that when he eats fried chicken, he wants to “listen to really good music, sit outside, eat with [his] hands, and just share it with friends. But Samuelsson also explained to Food & Wine (via Youtube) than for get maximum deliciousness when making fried chickenhe chooses to use “dark meat with bones” because “it’s much juicier”.

Master class notes that dark meat chicken contains about “50% red fiber”. These fibers produce juicier, tastier meat that can withstand longer cooking times than white meat without drying out. The cooking site further explains the benefits of dark chicken meat, adding that it contains higher amounts of zinc, iron and vitamin C than its coveted white meat counterpart.

Samuelsson also has another trick he uses when making his chicken in order to get that crackling sound we all know and love. He fry it twice. The chef claimed this would make it both “super crispy and super delicious”. Samuelsson shared that when customers come to his Red Rooster restaurant, put on a bib, throw their ties aside and get their hands dirty while excitedly digging into that fried chicken, he takes great delight in hearing the cracking sounds. because the experience is “a party.”

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