What is a Brine?


A classic brine is a mixture made of salt and water, and it can be used to preserve and/or flavor pretty much anything: vegetables, fruits, meats, fish. (You may also see foods “dry-brined,” which means they’re covered in salt, not immersed in salt water.) Brining meat for a few hours or days before cooking it makes for a juicier and more tender final product; the salt disrupts the structure of the muscle filaments, allowing the meat to absorb more liquid (and therefore lose less moisture while cooking) and keeping the proteins from coagulating as densely as they would naturally (and therefore preventing the meat from getting too tough). Brining fish for a short period of time has a similar effect, but you’ll also see fish brined for much longer; stuff like lox, anchovies, and salt cod are brined for weeks or months. In those cases, the salt transforms the fish into entirely new ingredients; the salt inhibits the bad bacteria from proliferating and aids in the proliferation of new savory compounds, creating more complex flavors and aromatics where there were none before.

What’s the Difference between brining, pickling, marinade and curing?  Click Here

What is Butter Coffee?


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Butter coffee is a drink consisting of brewed coffee, unsalted butter, and medium-chain triglycerides (MCTs), an easily digested type of fat. It’s similar to Bulletproof coffee, which was developed by an entrepreneur named Dave Asprey.


Although many people believe that butter coffee is a modern concoction, this high fat beverage has been consumed throughout history.

Many cultures and communities, including the Sherpas of the Himalayas and the Gurage of Ethiopia, have been drinking butter coffee and butter tea for centuries.

Some people living in high altitude regions add butter to their coffee or tea for much-needed energy, as living and working in high altitude areas increases their calorie needs

Additionally, people in the Himalayan regions of Nepal and India, as well as certain areas in China, commonly drink tea made with yak butter. In Tibet, butter tea, or po cha, is a traditional beverage consumed on a daily basis




Let’s check out this different spin on the carrot cake and cheesecake.



See Directions at Mccormick.com 

Krispy Kreme Peach Cobbler


Y’all!! Krispy Kreme Peach Cobbler!!

A recipe from Kar Julie’s Page on Facebook

1 ) Start by putting 2 bags of peach slices, half a cup of brown sugar, half cup of stick of land O’lake butter, cinnamon and a pinch of nutmeg.

2 ) Cook it over medium heat for about 10 minutes.

3 ) Mix 2 tablespoons of corn starch and a little bit of water, add it to the peaches mixture to thicken the sauce.

4 ) In a mixing bowl, use a cup of heavy whipping cream, a cup of carnation milk, 2 eggs, 1/4 brown sugar, and cinnamon then mix together.

5 ) Cut 2 boxes of Krispy Kreme doughnuts up, and put them in custard mixture for 5 minutes to soak it up. Transfer your cooked peaches cobbler to a baking pan, then put on the soaked doughnuts and do not pour the custard mixture in. (You can spread some extra peaches over the doughnuts if you want to)

6 ) Let it cook in the oven for about 20min at 250 degrees, and enjoy it!

Click to Check out cool food/cooking apparel

California Adventure’s Avengers Campus food and beverages, from PYM-ini to shawarma

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Even superheroes get hungry. When  opens later this summer, visitors will be able to try all sorts of Avenger-approved foods and beverages — including intergalactic desserts, scientifically shrunken entrees, and of course, upon Tony Starks suggestion, “shawarma,”


Shawarma (from Editor’s fave spot Pita Kitchen in Sherman Oaks)

perfect for refueling after saving New York City from an alien invasion.   We thought we show a photo of the food since it is not common place in lots of the United States.





The Avenger campus also offer a giant plant-based meatballs set upon tiny  pasta shapes in the Impossible Spoonful,  served in the biggest spoon you’ve ever seen.  Click to See the other offering listed on EW.com 

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Named for Pym Test Kitchen’s scientist founder, the Pym-ini is an extra large sandwich served on toasted ciabatta with salami, rosemary ham, provolone, sun-dried tomato mayonnaise, arugula, and marinara dipping sauce.

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Manhattan Clam Chowder Recipe

Clam Chowder originated in the Eastern United States, but is now commonly served in manhattanclamchowder21restaurants throughout the country, particularly on Fridays when American Catholics traditionally abstained from meat. Many regional variations exist, but the two most prevalent are New England or “white” clam chowder and Rhode Island / Manhattan or “red” clam chowder.

Introduction of the Tomato – Tomato-based clam chowders came about with the new-found popularity of the tomato in the mid-1800s and the large population of Italians in New York and the Portuguese fishing communities of Rhode Island.  By the 1930s, this tomato version had come to be called Manhattan clam chowder.

Check out this recipe:


  • 15 ounce (425 g) canned potatoes, or 2 small boiled potatoes
  • 28 ounce (794 g) canned tomatoes in juice, or 2 large tomatoes and tomato juice
  • 6.5 ounce (184 g) canned chopped clams, minimum
  • 2 stalks of celery


  1. Core the tomatoes. Remove the pale parts and the seeds; the “meat” of the tomato will be what will be used. For canned tomatoes, a strainer will be helpful.
  2. Chop all non-clam ingredients to match the clams in size.
  3. Optionally add spices. Suggestions offered include dill seedbasilthymecelery seedtarragonmarjoram, and/or fresh cilantro. Alternatively, oregano can be used in lieu of the marjoram.
  4. Cook the chowder, without boiling, till the celery begins to soften.


What is Yakitori?


Yakitori is a Japanese type of skewered chicken. Its preparation involves skewering the meat with kushi, a type of skewer typically made of steel, bamboo, or similar materials. Afterwards, they are grilled over a charcoal fire. During or after cooking, the meat is typically seasoned with tare sauce or salt.  Image from Just One Cookbook.  See their Recipe.

Chef José Andrés Closes D.C. and NYC Restaurants and Opens Community Kitchens for Takeout Food

Chef and humanitarian activist José Andrés has closed his restaurants in D.C. and NYC, citing the desire to halt the spread of the novel coronavirus. “We are in an unprecedented emergency,” he said on Twitter, “and as painful as it is, ALL restaurants, bars, etc. must be closed across America if we are to avoid what’s happening in other countries. This is the only way.” Per a press release, the restaurant employees will be “provided with paid leave and current health benefits for at least the first two weeks.”

As of today, all of his D.C. restaurants (including Minibar and the entire Jaleo portfolio) are closed. Some will be transformed into what the chef is calling “community kitchens” in conjunction with Andrés’s nonprofit World Central Kitchen.   READ MORE and See the Listing of Community Kitchens in New York and DC