I’ve been making waffles at home for a few years and I’ve tried quite a few mixes and recipes. In every case, the waffles came out thicker tasting, cakier,?and not as crisp as I’d like. I wanted?a waffle that had sharp edges. I wanted a waffle that crackled under your fork. Turning the waffle iron all the way up didn’t work. Thinning out the batter and adding butter didn’t work.
Blend just yogurt and soy milk together and you’ll end up with something that doesn’t taste very good. You need to add fruit. Sepcifically, frozen fruit. Frozen fruit is what gives a smoothie its texture and its pleasantly cold temperature. Even one unfrozen ingredient will noticeably impact the smoothie’s texture.
Grocery stores and organic food megamarts sell a wide variety of flash-frozen fruit. Unless you have piles of free time, these stores will provide you with the bulk of your frozen fruit. The good news is that you can find a huge variety of frozen fruit in most stores — including cherries, blueberries, strawberries, peaches, pineapples, blackberries, raspberries and even premixed fruit blends.
Read this Flyertalk post. The poster was arrested at a TSA checkpoint because a ball of rubber bands he was carrying looked suspicious and then came up as “flammable residue” when checked. He actually spent the night in jail and had to undergo a drug test in order to get released.
Note to self: be very nice to the TSA people. Very, very nice.
TSA officials in San Francisco seized a dangerous 3oz. tube of Coppertone Sport from the bag of traveler Rourke McNamara as he brazenly attempted to carry it onto an airplane. The sunblock was clearly visible in the in the mesh outside pocket of McNamara’s backpack. Had he properly placed the sunblock in a one quart sized zip-top bag there wouldn’t have been a problem, but without the safety-insuring plastic enclosure the Coppertone was just too dangerous to be allowed onto an aircraft.
I make smoothies every morning before work. I know, I know; how very California of me. Years before moving to California I bought a blender and started trying to make smoothies. The blender came out a couple of times, but making smoothies was always too much work to do regularly. What’s different now? I’ve learned how to blend quickly and easily.
The smoothie recipes that you find in cookbooks and in smoothie books are all fairly complicated and take too long to prepare. I’m going to explain how I make great tasting smoothies quickly and without hassle. These days it takes me less than five minutes to make two smoothies, pour them into to-go cups, wash out the blender, and clean off the counter top.
It really does. Alton Brown covered making popcorn without a special popcorn maker or a microwave on Good Eats using this recipe. Inspired, I bought some white and yellow popcorn from the bulk food aisle at Whole Foods and tried this over the weekend. “Real” popcorn truly is better than microwave popcorn. Even without a topping, the popcorn I made came out at least as good as the best movie theatre popcorn I’ve had. Adding just a touch of real melted butter really completed the “dish.”
