Tag Archives: How to

Fast and Furious Friday Post: Microwave Kettle Corn

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Not exactly the perfect solution, but a good solution none the less: Kettle Corn from your microwave!

We’ve all been there. Walking around a state or school fair, minding our own business, when all of a sudden, we walk into a cloud of sweet, corny goodness. That would be kettle corn you smell, the crunchy, slightly sweet-salty yumminess that beckons you forth like a diva siren on a rocky shore. Maybe you were even lucky enough to find it kosher and try a taste.

Corn, incidentally, is also a very popular snack in Thailand. Of course, we usually rost or boil it, rather than pop it, but it’s not unusual to see a person walking down the street noshing on a cob of the stuff. Steamed sweet potatoes, too. Yeah, we’re pretty hard up for snacks. Japan, however, seems to be at the root of this kettle corn craze. It’s not like what we find in the United States, exactly, but a popular way to eat popcorn is to sprinkle it with sugar and salt. Continue reading →

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Foods For A New Year: Jiaozi de Prassa

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These potstickers are made with leeks, rather than mostly cabbage. Although leeks are used in Chinese cuisine, it's not as common to see them in dumplings.

Chinese New Year is almost upon us (January 23, 2012), and for us Asians, it’s a very festive time of year. One of the more notable aspects of Chinese New Year is the special food eaten during the week of festivities. Being a Chinese person born in Thailand, it gets even better! As with Rosh Hashanah, most of the foods consumed are symbolic in some way, usually alluding to wealth, prosperity, long life, happiness, etc. In fact, the Chinese are very literal when it comes to these things, as we will also display Chinese characters that say “wealth,” “prosperity,” “long life,” and “happiness” (we need to make sure all our bases are covered)! Continue reading →

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Everything You Ever Wanted to Know About Brining a Turkey (but were afraid to ask)

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Roasted Empire Kosher turkey: http://www.empirekosher.com/recipe/oven-roasted-turkey

It’s no wonder why a common question asked around Thanksgiving is how to get a moist, juicy turkey. This lean beast of the poultry family weighs in at 13 pounds, at the bare minimum, and sometimes requires a small team of recruits to wrangle it in and out of the oven. Simply put, it’s not just a big chicken.

The best way I know of to get a moist turkey largely depends on two things: cooking method and brining. Since just about everyone seems to advocate their own cooking method, I’ll focus in the brining part today. Continue reading →

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