As a child, you may have imagined your adult diet as a buffet of your favorites, like hot dogs and Oreos. Your tastes probably matured along with the rest of you, but a childhood classic still hits the spot once in awhile. To make sure you revisit the past in the tastiest way possible, we’ve rounded up some upgrades.
Figured I’d post this early in case someone needs it
According to sources, this weekend is the Super Bowl, a time-honored tradition where men bang each other’s heads together, causing years of damage that eventually leads to death (and probable financial ruin before that), as the American public watches in glee while consuming mass quantities of unhealthy foods and alcohol. But let’s not focus on those unnecessary details. Let’s talk about one of those unhealthy foods: dip.
Do you stow extra condiment packets from fast food restaurants? In particular, we keep a sandwich bag stocked in our cupboard of Taco Bell Fire Sauce. These packets are useful to take backpacking or to spread on your home-made burrito when you run out of refrigerated salsa. I’ve seen other people stashing a little bit of everything – mayo, ketchup, mustard, soy sauce, relish, honey, parmesan cheese, salad dressing, sugar, salt/pepper, plastic cups of jelly.
If you examine the condiment, most do not have an expiration date. Packets are shipped by the thousand in bulk and a recommended manufacture “Expiration Date” is displayed on the container. The date on the shipping box is usually not an official expiration date, but a “Best By” date to ensure peak quality – and in most cases, you can consume products after this date as long as they are stored properly.
In Spanish and Italian, salsa is just a generic word for “sauce”. Like how chai means “tea”, so “chai tea” is redundant.
Salsa overtaking ketchup as America’s No. 1 condiment was just the start.
These days, tortillas outsell burger and hot dog buns; sales of tortilla chips trump potato chips; and tacos and burritos have become so ubiquitously “American,” most people don’t even consider them ethnic.
Preferably the salsa is home made, because of the preservatives in stuff on the shelf. But depending on what you make it with, it is certainly healthier than ketchup (about vitamin k, or how much it’d take to kill you).
The uptake of Hispanic food isn’t surprising when Spanish is generally considered the second language of the US, just unlike how Canada has both English and French. But another aspect of the interest in spicy food/sauce, stuff like tabasco, sriracha…
Tangy kefir is like a pourable, drinkable version of yogurt. It’s praised for containing good-for-you probiotics that aid in healthy digestion. While kefir makes for a delicious beverage all on its own, there are a lot of other smart ways you can put this fermented drink to work in the kitchen.
This fermented dairy drink is similar to yogurt and buttermilk, and makes an ideal stand-in for both. You can pick up a bottle of kefir in the dairy aisle at the grocery store, or you can skip the lines and make your own at home.
It can be used in pretty much any recipe that calls for un-fermented dairy. Use it in place of buttermilk, spoon for spoon, in savory dressings and dips, or as a tart milk substitute in smoothies, lassis, or even frozen yogurt. (Wanna get next level? Make your own!)
That said, I can’t find any substantial nutritional data on kefir. One source claims it has vitamin K, yet [the similar] yogurt has very little vitamin K. I advise caution and frequent testing if kefir is not already part of your consistent diet.
Funny how people get grossed out about eating ants, cockroaches, and scorpions, but are okay when it comes to shrimp, crab, and lobster, which are basically the ocean version of the same class of animals.
In season there’s a similar sauce in Mexico, I’ve had around Puebla ( Pahuatlan). People do eat ant in tortillas, but I find the taste to be really too much, its weird, a bit pungent, hard to describe… But when its in the hot sauce and you eat eat in a taco with, eggs, meat even cheese, its really delicious and odd at the same time. But if a local ever says, “Tourists love this” it means that locals don’t touch it with a thirty foot pole 😉
Compared to sauce like ketchup or Sriracha, Kumache hot sauce would be more healthy with that protein.
If you do over-whip your cream past that soft peak stage and into the stage where it’s starting to get stiff and clumpy, there’s an easy fix: more cream! You’ll want to switch to whipping by hand to do this fix: simply pour about an extra tablespoon of heavy cream into the bowl and whisk gently, adding more cream tablespoon by tablespoon until it’s reached your desired consistency. It will actually come back from the edge.
While store-bought dressings and vinaigrettes are surely convenient, most are packed with sugar and sodium; the homemade stuff is quick to mix up, so stick with a recipe the next time you toss a salad. On this morning’s episode of The Kitchen, the cast introduced three bold — and fuss-free — salad dressings that can be ready in mere minutes. Start with Geoffrey Zakarian’s Base Vinaigrette (pictured above). Once you master that simple combination of red wine vinegar, shallots and oil, you can either serve that mixture on its own, like GZ does with arugula, or you can add more ingredients to create a brand-new dressing with rich tastes and textures.