Beyond Saying That Tastes Good

My father loves to cook. He is the lamb chop and She-crab soup cooking Dad. He sits anxiously waiting for my fork to lift, my first bite into his masterful creation. His eyes widen, eyebrow lifts awaiting my reaction. Over time I felt badly for my mediocre response when he said, “How is it?” I got tired of simply saying, “Good.”

Passionate home cooks and chefs deserve better. Descriptive words can be a gift. Watch my video and gain some knowledge of descriptive words for your taste experience. And maybe next time you will say more than, “It was good.”

The Transformative Vegan Cooking Journey of Chef Eddie Garza

Eddie Garza is a plant-based chef, cookbook author, and Program Manager of Food & Nutrition for The Humane Society of the United States. Eddie and his work to reform food systems in Latinx communities have been featured by a wide variety of media outlets in the United States and abroad, including CNN, ¡HOLA! TV, The Washington Post and many more renown outlets.

Eddie grew up in the Mexican-American border town of Brownsville, Texas, a region plagued by childhood obesity, diabetes, and heart disease. Like many of his childhood peers, Eddie struggled with serious weight problems from an early age, maxing out at 310 pounds by the time he was 21 years old. It was when he transitioned to a plant-centric diet that Eddie was able to naturally lose over 150 pounds and reverse his declining health.

Eddie’s latest book, ¡Salud! Vegan Mexican Cookbook, features 150 plant-powered recipes that represent the 150 pounds he lost on his vegan journey. 

Eddie’s latest book, ¡Salud! Vegan Mexican Cookbook, features 150 plant-powered recipes that represent the 150 pounds he lost on his vegan journey. 

Visit his website for great recipes:

Cauliflower Tacos

-Mushroom Spinach Enchiladas

Lentil Burger Sliders

Caramel Apple Bottoms! Cocktail Recipe

This recipes not only turned my head but countless others when Demitri McDaniel posted his autumn concoction, he likes to call Caramel Apple Bottoms Up!. It screams of yesteryear, our childhood days of biting into a caramel covered apple yet this twist is clearly for the grown folks. September makes way for the cravings its signature flavors and colors of fall, the rustic reds and brown. This cocktail recipe is bound to be a scene stealer.

In McDaniel’s words:

This started from my love for the drink Washington Apple (Crown Royal Apple, cranberry juice and apple pucker)

As for this cocktail, I’m a little heavy handed because I like brown liquor (Whiskey/Bourbon).

-Crown Royal Caramel Apple a little sweet so only add 2 shots or 3 shots Crown Royal Caramel Apple.

– 1 shot simple syrup 3 parts Apple Juice/cider.

-Serve with crushed ice.

Salted glass Instructions

How do you Rim a glass with salt?

  1. If you remember ahead of time, chill your glass. … 
  2. Get yourself a quarter of a lime. … 
  3. Run that notch all around the rim of the glass until the glass rim is really wet.
  4. Put some salt in the dish. … 
  5. Tip the glass over into the salt.

Dress top of the glass with a red delicious apple slice and drizzle with caramel on the side glass and over crushed ice You’ll love it!