Skemerkelkresepte, spiritualieë en plaaslike kroeë

Amerika se mees belaglike sushi (skyfievertoning)

Amerika se mees belaglike sushi (skyfievertoning)


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Wat het met net vis, rys en seewier gebeur?

#14 Haru Sushi, New York, NY: Broadway Roll

Op sigwaarde lyk die Broadway Roll by Haru Sushi in New York nie te gek nie. Tuna, komkommer en avokado is redelik standaard, reg? Miskien, maar hierdie rol is bedek met goudblaar en kaviaar! Belaglik fancy! U kan u goue sushi -rol in die ligte van Times Square eet, veilig in die wete dat u sushi die lekkerste van almal is.

#13 Aloha Cafe, Los Angeles, Kalifornië: Spam Musubi

Gemorspos Musubi is 'n geliefde versnapering en middagete in Hawaii, gemaak deur 'n sny gegrilde gemorspos bo -op 'n rysblok te plaas, toegedraai met 'n strook gedroogde seewier. Of dit nou sushi is of nie, is 'n omstrede kwessie, maar aangesien dit die vorm en sommige bestanddele naboots, tel ons dit. Dit klink ook ongelooflik. U kan dit in LA by die Aloha Cafe vind as u nie na die eilande kan kom nie, en u kan ook maak dit self.

#12 Jogasaki Sushi Burrito, Los Angeles, Kalifornië: Sushi Burrito 1A

Jane Bruce

U dink miskien nie dat Mexikaans en Japannees so goed bymekaar pas nie, maar as u eers 'n sushi -burrito van die Jogasaki -koswa in Kalifornië probeer, sing u miskien 'n ander deuntjie. Die meeste van hul geregte is beskikbaar in burrito -vorm, en is in wese 'n ongesnyde sushi -rol toegedraai in 'n soja -omhulsel of 'n tortilla. Hulle het baie basiese geure, maar die een wat opvallend was, was die Jogasaki 1A, gevul met krapvleis, pittige tuna, avokado, komkommer en BBQ -paling toegedraai met sojapapier. Burritos + sushi = belaglik ontsag.

Sakura Japanese Restaurant #11, Memphis, Tenn: Alfredo Roll

Een van die fassinerende dinge oor sushi in die VSA is hoe sjefs baie van die broodjies die koskultuur van die omgewing laat weerspieël het. Een goeie voorbeeld is langvis sushi, met behulp van die klein varswater skaaldiere wat lyk soos krewe wat hoofsaaklik in die suide voorkom. In verskeie suidelike sushi -gewrigte kan u aarbei -sushi vind, soos die Alfredo Roll by Sakura Japanese Restaurant in Memphis. Die rol bestaan ​​uit langvis, gebakte witvis, eiers en grasuie.

#10 Tex Wasabi's, Santa Rosa, Kalifornië: Jackass Roll

Enige restaurant wat deur Guy Fieri bestuur word, sal beslis belaglik wees. Die Jackass Roll by sy restaurant Tex Wasabi's in Santa Rosa is 'n uitstekende voorbeeld hiervan Fieri se liefde vir braai, varkvleisprodukte en uitstekende resepte. Dit is gemaak van gebraaide varkvleis, ryspapier, sushi -rys, avokado, patat met natuurlike snitte en knoffel -chili -mayo -sous. As u ooit u braai in sushi -vorm wou hê, is die raaisel opgelos. Dit is waarheen jy gaan.

#9 Pubbelly, Miami, Fla .: Porkbelly and Clams

Die rol van Pubbelly's Porkbelly and Clams klink na 'n mal "alles behalwe die wasbak". Die restaurant van Miami kombineer gebraaide varkpens met kimchi koolslaai en gebakte mossels in een heerlike broodjie. Ons het nog nooit 'n kombinasie soos hierdie gesien nie! Varkvleis met seekos is nooit 'n slegte idee nie. Kimchi is ook ongelooflik, die einde van die verhaal.

#8 Blue C Sushi, verskeie plekke: gelaaide gebakte aartappelrolletjie

Watter somerpiekniek sou sonder 'n paar voltooi wees aartappelslaai? As u kreatief voel en naby 'n Blue C Sushi aan die Weskus is, kan u miskien eerder hul gelaaide aartappelrolletjie probeer! Met behulp van gunkan, ook bekend as Battleship maki vanweë die vorm, vul Blue C die seewieromslag met Japannese aartappelslaai en bedek dit met spek, cheddar, suurroom, grasuie, bonito en kaviaar. VERKOOP.

#7 NeMesis Urban Bistro, Miami, Fla: Toskaanse Sushi

Yelp/ Jason G

NeMesis het 'n kreatiewe lisensie met hul Toskaanse Sushi geneem. Alhoewel daar geen rys of nori is nie, dien prosciutto as die omhulsel en word dit gevul met mascarpone en gorgonzola -kaas en dan bedek met vye. Hierdie klein sushi-vormige happies, wat onder die kategorie "Sexy Nibble" woon, is blykbaar een van die gewildste geregte op die spyskaart.

#6 Blue C Sushi, verskeie plekke: Tuna BLT Roll

Blue C Sushi het baie goeie sushi -keuses met netjiese bestanddele, en daarom het hulle twee keer op ons lys gekom! Die tweede gesogte keuse wat heeltemal nie tradisioneel is nie, is hul eie Tuna BLT Rol. Eintlik is dit soos 'n BLT, maar met tuna en in 'n sushi -rol. Hoe kan jy dit mis? Hierdie rol rol op die "sushi belt" wat in die restaurant rondbeweeg en is dikwels die eerste wat gaan, so gryp dit vinnig as u dit sien!

#5 Taka Taka Mexican Sushi, New York, NY: Towi Roll

Een ding is duidelik: die kombinasie van Mexikaanse en Japannese kombuis is 'n treffer, en Taka Taka Mexican Sushi in New York is 'n bewys. Die restaurant bied 'n volledige spyskaart met fusiegeregte, maar die Towi Roll, wat waarskynlik in dun gesnyde jalapeño bevat, gerol oor geroosterde jackkaas met tempura-garnale, avokado en chipotle-sous. Klink basies soos sushi jalapeño poppers, wat klink soos die beste laataand -versnapering ooit.

#4 The Cowfish, Charlotte and Raleigh, North Carolina: The Nature Boy's WOOOOO – shi BuffalOOOOO – shi Roll

Ons is lief vir bison. Ons is mal oor sushi. Waarom nie albei nie? Die Nature Boy se WOOOOO -shi BuffalOOOOO -shi -rol van The Cowfish in Noord -Carolina is nie net lekker om te sê nie; dit is 'n mal kombinasie van gebraaide chipotle -bison, gebraaide groen tamatie, geroosterde uie, fetakaas en tempura -vlokkies. Bedek met vars groen tamatie, chipotle -aioli, blokkies tamatie, rooi ui en jalapeño -soetrissies, is hierdie samesmelting van geure 'n baie pittige en heerlike afwyking van u standaard sushi -rol.

#3 Hoe rol jy, Austin, Texas: Pittige Insectopia -rol

U is dus lus vir maer proteïene, maar u wil nie vis hê nie. Miskien moet u die ander een besoek ander wit vleis: goggas! Hoe rol jy in Austin, Texas, met die Spicy Insectopia Roll? gevul met krieke geklee in sesamolie en teriyaki, komkommer en jalapeño, en bedek met gemarineerde meelwurms en tempuravlokkies. Dit klink meer na 'n versameling tuinplae en minder na middagete, maar skynbaar is insekte baie gesond: meelwurms is 50 persent proteïen en bevat soveel omega-3-vetsure as vis.

#2 The Kitano, New York, NY: Fugu

Een van die mees belaglike sushi -bestanddele is blaasvis, andersins bekend as fugu. Die organe van die blaasvis bevat tetrodotoksien, 'n gif wat na berig word 1000 keer dodeliker is as sianied. As die vis nie behoorlik gesny is nie, kan die gif asemhalingsprobleme, duiseligheid, verlamming en dood veroorsaak, en die meeste mense wat dit eet, gee gevoelloosheid en tinteling in die mond. As u dit nog steeds wil probeer, bied The Kitano in New York die baie skaars vis op 'n seisoenale basis.

#1 Hamasaku, Los Angeles, Kalifornië: Shirako (kabeljou sperma)

Die absoluut vreemdste sushi daar buite moet shirako wees. Ook in die VSA 'kabeljoumelk' genoem (om die besoekers nie te skrik nie), is shirako 'n kabeljaarsperma. Dit word meestal in 'gunkan-styl' of gewoon bedien, en word beskryf as 'vla-agtig'. As u daaroor nadink, is kaviaar die vroulike visweergawe hiervan, daarom is dit sinvol om ook die manlike visdele te gebruik. Reg? Kan wees. Hamasaku in Los Angeles bedien shirako seisoenaal, so as u belangstel, moet u ongeveer Februarie daar inkom om u sushi te kry.


Ontdek 'n verskeidenheid Kikkoman -produkte om u spyskaart aan te pas, en bestaan ​​uit sojasouse, teriyaki -souse, teriyaki takumi -souse, vinnige en maklike marinades, sojamelk en brood en bedekkings. Probeer Kara- & Aacutege, Panko en Tempura, Ponzu-souse, Ryswyn, Wasabi, Sriracha, Kerriesouse en Geurmiddels. Hulle is perfek vir roerbraai, chow mein, gebraaide rys, pad thai, Mongoolse beesvleis, kung pao-hoender en tandoori-hoender. Gebruik ons ​​produksoeker of koop produkte aanlyn.

Op soek na Kikkoman -produkte naby u omgewing? Vind wat u soek met die Kikkoman -produkopsporing en mdash, of dit nou sojasouse, teriyaki -souse, teriyaki -takumi -souse, vinnige en maklike marinades, sojamelk, kerriesouse, ponzu of brood en bedekkings is. Dit is maklik en jy hoef net jou poskode, stad of staat in te voer. U kan ook kies om volgens produkkategorie en/of produknaam te soek.


Die belaglikste gebakte kosse uit die Amerikaanse staatsbeurse

Aangesien staatskoue net 'n paar maande weg was, het Kitchenette gedink dit is hoog tyd dat ons ons in die Amerikaanse gastronomiese huise van gruwel verdiep. Aangesien ons kollektiewe kulturele verontagsaming van die fisiese wette en goeie smaak nêrens meer duidelik is as met gefrituurde kos nie, is dit net gepas dat ons daar begin.

By die ondersoek hierna, 'n paar moontlike inskrywings wat ons heeltemal verwerp het ('diep gebakte eiers op 'n stokkie' is net hernoemde handelsmerke), sommige moes ons sny vir ruimteprobleme (ernstig, ons kon drie van hierdie verdomde dinge doen net op gebraai) voedsel alleen), en sommige het ons ingewikkelde gevoelens gegee, geskeur tussen begeerte en afkeer. Ons was meer as enigiets verbaas oor die vlak van misplaaste kreatiwiteit wat in die voedsel van State Fair gebruik word. As ons net so besig was met ruimtevaart as om nuwe maniere te vind om dinge te braai wat nie moontlik sou wees om te braai nie, het ons Alpha Centauri nou gekoloniseer.

Ons begin met die een waarvan almal nou al gehoor het, want as ek dit nie gedoen het nie, het ek 30 opmerkings wat my gevra het waar dit was:

Gebraaide botter (Iowa)

Botter, die krammetjie op die tafelblad, het nou die kermis betree. Die on-a-stick-weergawe van die Iowa State Fair word gedoop in 'n kaneelbeslag, gebraai en bedek met glasuur. As jy daarin byt, sal jy sien dat die botter gesmelt het, en jy het grootliks 'n botterige kaneeldop. Die Texas -weergawe is soortgelyk, maar hulle gebruik klein porsies wat in balletjies opgerol is.

Dit is nie regtig 'n staatsbeurs totdat iemand vet wat in 'n beslag vet en koolhidrate toegedraai is, gebraai het nie. Dit is die droom hier, mense, want DIT IS AMERIKA, DAMMIT.

Die probleem met gebakte botter op hierdie punt is egter eerlikwaar dat dit net so voel. gedoen. Ek bedoel, jy eet letterlik 'n hele stukkie botter, ho-hum, maar dit is 'n lys waar 'n ondernemende kulinêre gekke wetenskaplike agtergekom het hoe om bier te braai en nog een gooi Reese koppies en spek op 'n stokkie bedek dit met piesangbrood en gooi die hele mengsel in 'n vat kookolie. Ter vergelyking lyk gebraaide botter net so 'n teleurstellende voetganger.

Gebraaide varkoor (Minnesota)

Die reguliere Charlie Torgerson van Minnesota State Fair, wat vyf franchises van Famous Dave's BBQ besit, het beroemd geword vir sy spek bedek met sjokolade, wat hy opgevolg het met varke met perske en#x27 wange. Hierdie jaar braai Torgerson varke met ore, gesny om soos krulletjies te lyk, met 'n chipotle -glans. "Hy het alles gedoen behalwe die tjank," het die regsamptenaar Dennis Larson, wat toesig hou oor nuwe kos, aan die plaaslike pers gesê. "Hy loop op met organe."

Daar is geen moontlike scenario waarin 'n positiewe uitdrukking is dat die frase & quot; Of iemand doen iets aaklig aan 'n arm, weerlose kombuis, of dit is 'n mediese noodgeval, of Jeffrey Dahmer se vrieskas word opgegrawe. Christus, ek weet vark is heerlik, maar daar is perke.

Gebraaide bier (Texas)

As u 'n bietjie gesonde verstand het, is die eerste vraag wat in u kop moet verskyn: "Hoe kan u 'n vloeistof diepbraai?" Die tweede ... "Is bier ongelooflik of wat? van Texas is basies 'n diepgebraaide ravioli gemaak van 'n sout, pretzelagtige deeg gevul met bier. Die wonderlikheid kom van die feit dat die ravioli nog steeds net 20 sekondes in olie ondergedompel is, maar dit is nog steeds alkoholies, so jy moet drinkagtig wees om dit selfs te koop.

Ag my God, kyk na die fokken dinge. Dit lyk soos ravioli met 'n siektegeur. Ek weet jy hou daarvan om kak te braai, Texas, maar Ebola Squares was dalk 'n stap te ver. Dit is die fisiese verpersoonliking van die oggend na 'n frat -partytjie. Daar is ook 'n handleiding vir foto's, as u sowel 'n frituurbraaier as 'n brandende begeerte het om alles wat eens goed was in die heelal te verwoes.

Fried Kool Aid (Kalifornië)

Die landskapsbeurs moet beslis desperaat raak vir nuwe gebraaide kosse. Gebraaide bier, gefrituurde Twinkies en gebraaide limonade verstop immers al jare lank fair-goers en#x27 slagare. Maar nou laat diepgebraaide Kool-Aid-balle alle vorige gebakte skeppings na 'n suiwer kinderspel lyk, nie soveel nie, want die resep is iets besonders, maar omdat dit net so erg klink.

Skepper Charlie Boghosian verduidelik dat die Kool-Aid-balle 'n soort donutgate is met 'n beslag gemaak van meel, water en Kool-Aid. Sy inspirasie was redelik eenvoudig Boghosian was baie lief vir die drink van Kool-Aid toe hy groot was, en hy het gedink: 'Waarom dit nie braai en kyk wat gebeur nie.'

Op 'n kanttekening, is iemand anders ooit gepla deur die feit dat die Kool Aid -man ons in wese almal vra om van sy bloed te drink? Ek kan nie uitvind of dit van hom 'n vampier of Jesus maak nie. Of vampier Jesus.

Gebraaide roomys -kaasburger (Florida)

Hierdie slegte seun begin met 'n gewone burger. Geen bekommernis daar nie. Maar onder die geroosterde broodjie en bo -op die piekel, blaarslaai, tamatie, spek en kaasblare sit 'n plak roomys bedek met kaneel en mielievlokkies wat 10 tot 15 sekondes lank in die braaipan geduik het.

Nou, jy is net dom. Ek bedoel, kyk na die ding. Dit is 'n grapkos. Dit kan ongeveer vyf sekondes goed wees. en dan smelt die roomys en verander die broodjie in 'n klam, romerige spons. Het u al ooit probeer om 'n burger te eet wat in 'n emmer melk gedoop is? Natuurlik het jy dit nie gedoen nie, want dit is fokken walglik. Niemand wil dit eet nie, so hoekom sou iemand dit wou eet?

Gebakte Salsa (Texas)

Diepgebraaide Texas Salsa bevat 'n mengelmoes jalapeños, geroosterde knoffel, ui, tamatie en peper wat saamgerol is, in masa gedoop is en bedek is met knapperige tortillaskyfies voordat dit in die frituurbak val. Dit word bedien met queso.

Vyf uit die agt bestanddele hiervan is groente, wat dit eintlik die enigste gesondste inskrywing op die hele lys maak. Toegegee, dit hou daarvan om die mooiste persoon op Fox News te wees, maar tog. Dit verdien 'n nuwe toekenning op die Texas State Fair: & quotLeast Likely to Kill You On Sight. & Quot

Fried Bubblegum (Texas)

Gebraaide Bubblegum toon marshmallows met bubblegum-geur in beslag gedoop, gebraai en versier met versiersuiker en poedersuiker.

Waar. waar begin ek selfs hiermee? Dit het, soos Dominique Ansel, 'n bietjie suur laat val, na die sirkus gegaan, 12 uur lank na tandvleis op sy skoen gekyk en dan in die kombuis gegaan om die ervaring in neonpienk malvalekker te herskep. Hierdie ding is ook bedek met Chiclets, maar as u weet, kan u nie al die kunsmatige bubblegum -geurmiddels wat in die malvalekkers ingespuit is, proe nie, want dit sou regtig jammer wees.

Hierdie dinge was so vieslik dat een voedselbeoordelaar destyds eintlik aanwysings by die Sensodyne -stasie by haar pos gevoeg het, net sodat mense weet waarheen hulle moet gaan as hulle noodwendig hul tonge moet skraap en die mond uitspoel. Hierdie konsep het een of ander manier die 2011 Texas State Fair & quotMost Creative & quot -toekenning gewen, en ek kan eerlikwaar nie weet of hulle dit ironies bedoel het nie. Dit is kreatief omdat hulle op die een of ander manier 'n manier gevind het om malvalekkers nog erger te maak, sodat hulle dalk iets kan doen.

Gebakte jelliebone (Massachusetts)

The Big E ('n bynaam vir die Massachusetts State Fair) dwing nie 'n keuse tussen lekkergoed en tregterkoek nie. Hierdie jellieboontjies word in beslag gedoop voordat dit gebraai word.

Ek het regtig nie gedink dat enigiemand 'n manier kan vind om Jelly Beans walgliker te maak nie, maar Massachusetts het 'n nuwe grens aan metodes gevind om vir jouself derdegraadse brandwonde te gee. Op watter manier is hierdie nie eetbare Napalm -kapsules nie? Ek kan om soveel redes nie sien hoe hierdie kos eindig in iets anders as tragedie nie.

Vet Elvis on a Stick (Wisconsin)

Neem grondboontjiebotter, sjokolade en spek, kombineer dit met piesangbeslag en u kry 'n diep gebakte mengsel, bekend as die Fat Elvis On-a-Stick. Hierdie bederf is hartlik, soet en ekstra bros.

Wag, my liggaam het net probeer om ongeveer vier verskillende dinge tegelyk te doen. Ek het 'n bietjie gesnoer, toe begin ek speeksel, en nou het ek 'n boner. Hulle het net vier dinge waarvan ek hou, geneem en dit gebraai. My werklikheid is stukkend. Ek het in die afgrond gestaar, en ons is dit. Wat is hierdie brose bestaan? WAT IS MY LEWE? EK IS 'N UNIVERSE VAN EINDELIKE ENERGIE GEVUL MET GESKIKTE MAAR LIG EN SPEAKVET. EK IS EEN MET DIE GODE. EK IS RA.

Gebakte Alligator op 'n stok (Illinois)

Hierdie gunsteling by die Illinois State Fair in Springfield is gefrituurde en gebakte teriyaki-styl. Aanhangers sê die krokodille proe soos varkvleis en lyk in tekstuur met kalfsvleis.

Eerlik, die meer verrassende aspek van hierdie inskrywing is nie dat dit hier is nie (ons het gebraaide bubblegum, ter wille van die fok), maar dat dit van Illinois kom. Is dit nie die punt van 'n staatsbeurs om plaaslike produkte en produkte te vertoon en trots te maak nie? Is daar baie krokodilleplase in Illinois? Vakansieer alligators daar? Hoe lyk hul windskerms?

Kyk, Illinois, moenie die res van die Sunshine State begin invoer nie. Een Florida is meer as genoeg.

Deep Fried White Castle Burgers (Kalifornië)

Die Orange County Fair is so toegewy aan braai dat 'n verkoper genaamd Heart Attack Café Deep Fried Butter Stand as sy nuwe naam gekies het nadat hy onder druk geplaas is deur regsaksie deur Arizona's Heart Attack Grill. Nog meer wonderlik: Chicken Charlie 's gebraai White Castle -kaasburgers (broodjie en al) tydens die 2011 -beurs.

As u net wonder hoe ryk, wit, bevoorreg en onkreatief Orange County is, het hulle iets van die ooskus af gestuur om dit net te braai. Fok al die Kalifornië se vars vrugte, groente en koeie. So plaaslik, so bourgeois - en niks sê nie, "ek het $ 10K wat 'n gat in my beursie brand" soos om voedsel in te voer net sodat jy dit kan verwoes.

U kan die Midde -Weste nie korrek, Orange County nie. God, jy is verskriklik.

"Roadkill" (Oregon)

Die Oregon State Fair in 2011 was die tuiste van 'n afgeplatte, gebraaide deeglekkerny wat lyk asof dit op die verkeerde tyd die pad probeer kruis het, met vrugtige souse en stroop.

Toe ons met ons navorsing begin, was ons seker dat ons nie twee dinge sou kon vind nie: gebakte sop. en roadkill. Eintlik het ons nie eers aan laasgenoemde gedink nie, want ernstig, wie fok hou padkill met goeie eetgoed in ?!

Ongelukkig*is dit nie 'n ware padkill nie. In plaas daarvan is dit 'n pragtige, gebakte deegman wat gebreek, gebraai, weer aanmekaar geheg is en bedek is met 'n verskeidenheid souse om liggaamsvloeistowwe, dodelike beserings na te boots en vermoedelik so lekker lyk soos 'n gebarste houer van drie weke oud wat gevaarlik is . Watter reeksmoordenaar kyk na 'n tregterkoek en dink: "Dit is goed, maar weet jy wat dit nodig het? Iets om my te herinner aan die keer toe ek 'n wasbeer met my 4x4 geslaan het? As u na roadkill kan kyk en dink "dit lyk heerlik!" Ek is redelik seker dat u die werklike weergawe van 'n Deliverance-karakter is.

Gebraaide piekniek op 'n stokkie (Texas)

As u ooit 'n piekniek hou wat geheel en al bestaan ​​uit gebraaide hoender, tert tots en piekels, nooi my gerus saam. Ek bring die braaier sodat ons die gebraaide piekniek op 'n stokkie kan herskep, waarin die drie bestanddele afgewissel word op 'n spies, gepaneer en liggies gestoom word met broccoli (frase wat op Serious Eats gesny word) gefrituur. 'N Groot kontras van geure, sekerlik, maar pasop: die tatertjies het oral op die eerste hap gemors.

Slegs in Texas sou daar 'n persoon wees wat 'n manier bedink het om 'n Franken-piekniek te maak. Al hierdie dinge is afsonderlik fantasties, maar as u dit bymekaar maak, klink dit asof u met 'n geblinddoek op 'n vullis gestort het en dit dan in olie gegooi het om te sien wat sou gebeur.

. O, wie fok maak ek 'n grap? Ek wil dit nou in my gesiggat hê.

Gebraaide suikerblokkies (Texas)

Ja, net soos dit klink. Eenvoudig en soet! Suikerblokkies wat in beslag gedoop is: sjokolade, vanielje of albei. Diep gebraai en dan bedruip met sjokolade-, karamel- of vrugtesouse.

Ons het dit uiteindelik gedoen, mensdom - ons het 'n manier gevind om eetbare diabetes te bewerkstellig. Goeie vertoning.

Fried Scorpion (Arizona)

Moenie bekommerd wees nie, dit is dood: gehawend, gebraai en bedien of gedoop in sjokolade, gebraaide skerpioene laat suidwesters hul uiteindelike wraak neem op die woestynbedreiging met 'n aanpassing van 'n Chinese lekkerny. Ander opsies vir agterplaasdiere sluit in krieke, sprinkane en akkedisse.

Dit sê iets oor hierdie inskrywing dat & quot; diep gebraaide sprinkane & quot; verreweg die minste vreemde ding op die lys is. U weet, voor ek hierdie artikel ondersoek het, het ek gesê: 'Ek is seker ek wil alles eet waaroor ek praat,' en dit was waar - tot ek die prentjie bo -aan hierdie artikel raakgeloop het.

Skerpioene ?! Spot jy met my ?! Nee. Net. geen. Stop. U moet die lyn iewers trek, en as u lyn nie by arachnids getrek is nie, moet u dit vir my sê as ek u die eerste keer ontmoet, sodat ek onmiddellik skreeuend kan weghardloop. As daar 'n lys is met wesens wat die mensdom nooit moet eet nie, lyk dit waarskynlik so:

  1. Skerpioene.
  2. Eenhoorns.
  3. Skerpioene weer.
  4. Narre.
  5. Ernstig, skerpioene. Moenie fok skerpioene eet nie.

Jy het net nie geluister nie, het jy, Arizona? Ek probeer uitvind waar dit onder u slegste besluite behoort. Dit word nie herhaaldelik verkies om hierdie kak te kies nie, of om dit te probeer slaag nie, of om dit eintlik te slaag nie, maar. sjoe, julle neem BAIE gruwelike besluite. Ek bedoel, verdomp.


Die vleisbedryf probeer 'Beefshi' laat gebeur

Ek sal eerlik wees met jou: Toe ek dit eers hoor, het ek gedink dit is 'n belaglike konsep met 'n belaglike naam. Maar toe maak ek my deurmekaar, pessimistiese oë oop en besef iets: Dit kan regtig baie goed wees.

Ek bedoel, hoekom nie? Ek hou van sushi en ek hou van beesvleis. Die woord �shi ” is nogal dom, maar ek is nog steeds 100 % hier vir hierdie mashup.

KYK: Hoe om sushi te rol

Beefshi is deel van die onvermoeide veldtog van NAMI om Maart as 'n nasionale vleismaand te bevorder, wat vals, maar OK klink.

"Beefshi beliggaam Amerika en sy liefde vir beesvleis en sushi", het Eric Mittenthal, vise -president van openbare aangeleenthede by The North American Meat Institute (NAMI), in 'n persverklaring gesê. In teenstelling met die algemene opvatting, beteken sushi nie rou seekos nie. Die term verwys na die asynrys wat gekombineer kan word met baie bestanddele, insluitend vis, groente of vleis. Die verskillende vulsels wat vandag in aposs sushi gebruik kan word, is onbeperk. Daarom kan verbruikers hul gunsteling bestanddele –, insluitend delikatesse —, gebruik om hul gunsteling sushi/Beefshi te ontwerp. & Quot

NAMI werk saam met 'n Culinary Institute of America-opgeleide sjef om agt nuwe Beefshi-resepte te ontwikkel. Onder hulle is:


Sushi in Amerika

Amerika word 'n nasie van sushi-fynproewers, wat die verskil tussen o-toro en chu-toro kan bespreek. Senior redakteur Ray Isle kyk na die statistieke, die modewoorde, die meesters en mavericks, en die moets en moenies.

Amerika het 'n sushi -nasie geword.

Sushi word deur kelners by bar mitzvahs deurgegee, bedien in koshuise wat in plastiekbakkies by geriefswinkels verkoop word. Daar is ook 'n vierster-sushi- en nagklubsushi, sushi-stortgordyne en sushi-yskasmagnete.

Sushi is 'n relatief onlangse aankoms in die VSA, wat sy eerste klein spore 'n dekade of wat ná die Tweede Wêreldoorlog maak. 'N Sashimi -ete in die vyftigerjare by Miyako in San Diego, as u sou weet om daarheen te gaan, kos u $ 1,25. Teen die middel van die sewentigerjare het die sjef van die Tokyo Kaikan-restaurant in Los Angeles die Kalifornië-rol uitgevind.

Die aantal sushi -bars in die VSA het tussen 1988 en 1998 verdubbel en het aanhou groei. Sedert die begin van die millennium floreer sushi op die hoogte van die Amerikaanse kookkuns, met klassisistiese sushi-sjefs wat skaars vis uit Japan stuur en avant-garde sjefs wat tradisie daagliks buig. En in wat miskien die uiteindelike kompliment is, het sushi in Amerikaanse styl weer na Japan geëmigreer, hoewel Amerikaners dalk vreemd voel om 'n Nixon-rol in Tokio te bestel.

Sushi rys moet Japannese kortkorrelige witrys wees, gekruid met 'n mengsel van rysasyn, suiker en sout. Wasabi afkomstig van 'n plant wat verband hou met die mosterdfamilie, sal 'n meester -sushi -sjef dit self rasper. Gari is gemmer gepekel in rysasyn, suiker en sout. Japannese sojasous, of shoyu, word gemaak van koring en sojabone waarmee gegis word koji, dieselfde vorm wat gebruik word om te fermenteer.

Hoogste gerapporteerde prys wat nog ooit vir 'n tuna betaal is: $83,500, in 1992
Aantal individuele porsies geproduseer deur die hoogste prys tuna wat ooit verkoop is: 2,400
Lengte van die langste sushi -rol wat ooit gemaak is, in voet: 4,381
Aantal sekondes wat 'n blouvintonyn neem om van 0 tot 50 km / h te versnel: ongeveer 3
Aantal sekondes wat 'n Porsche 911 GT3 neem om van 0 tot 50 km / h te gaan: ongeveer 3
Aantal sekondes wat 'n afslaer op die mark in Tokio en Aposs Tsukiji neem om 'n tuna te verkoop: ongeveer 3
Die waarde van seekos beweeg elke dag deur Tsukiji: $ 2,7 miljoen
Gewig van 'n toro (vetterige tuna) handrol in Manhattan en aposs Monster Sushi, in gram: 5.1
Pond tonyn verkoop in 2004 by Manhattan & aposs Monster Sushi (op 23ste straat): 14,600
Aantal sushi -restaurante in Lexington, Kentucky: 1
Aantal sushi -restaurante in groter Los Angeles: 276
Aantal rysballetjies wat 'n Tomoe MSR-3000-sushi-masjien in een uur maak: 3,000
Aantal sushi -stukke wat Masa Takayama van Manhattan en aposs Masa in een uur maak: ongeveer 200
Prys van 'n 12-stuk sushi-ete in die Randalls-supermark in Houston: $4.69
Prys van 'n omakase aandete vir een persoon in Los Angeles en aposs Urasawa: $250
— Navorsing deur Jen Murphy

Nori Seewier, hoofsaaklik geoes aan die kus van Japan, wat gedroog, gebraai en in velle gedruk word.

Awase-zu Die geurmiddels wat by gaar kortkorrelige sushi-rys gevoeg word, word gemaak van rysasyn, suiker en sout.

Sashimi Gesnyde rou vis sonder rys sashimi moet eerder met eetstokkies as met vingers geëet word.

Nigiri sushi 'N Bytgrootte hopie asynrys met 'n stuk vis, skulpvis of ander bolaag van dieselfde grootte.

Maki sushi Gerolde sushi basies, 'n vel nori om rys en rou vis (of ander vulsels).

Temaki sushi Die nori -omhulsel, bekend as 'n handrol, word om verskillende vulsels in 'n kegelvorm gerol.

Chirashi sushi Letterlik, sotsji en rou vis en groente wat oor rys bedien word, meestal in 'n bak.

Omakase Die hoofwoord beteken & quotto trust & quot x2014 die sjef bedien u wat hy of sy wil. Geen spyskaarte nie.

Hierdie vyf sjefs behoort by Masa Takayama, van New York City en aposs Masa, in die pantheon van Amerika en die beste sushi -klassisiste.

Los Angeles HIROYUKI URASAWA VAN URASAWA Nadat Masa na New York vertrek het, het sy student Urasawa sy eie plek in Beverly Hills geopen. Seisoensgewone rariteite is hier standaard, van Oktober tot Maart, soek Fugu (blaasvis).

MORIHIRO ONODERA VAN MORI SUSHI Mori, 'n perfeksionis onder perfeksioniste, pluk elke dag sy eie rys, sy keuse van vis is ewe veeleisend, met rariteite soos soet, ryk buri (wilde geelstert).

New York Stad TOSHIHIRO UEZU VAN KURUMAZUSHI Uezu was sjef by een van Manhattan & aposs eerste sushi bars, Takezushi, en open Kurumazushi in 1977. Probeer sy shiro-ebi— klein wit garnale wat uit Japan ingevoer is en die Toyama -prefektuur.

Seattle YUTAKA SAITO OF SAITO & aposS JAPANESE CAF É & BAR Besoekende Japannese bofbalspelers sweer by Saito & aposs spesialiteite, soos vars ankimo (seekat lewer).

Washington DC TAKASHI OKAMURA VAN MAKOTO Die fokus is die geregte van Japannees kaiseki, maar Okamura en aposs sushi is net so voortreflik.

Sushi -sjefs in die VSA het lank grense verskuif, en het onlangs idees uit 'n eklektiese reeks kookkuns geleen. Hier is 'n paar van ons gunsteling ikonoklaste saam met Masatoshi & quot; Gari & quot; Sugio of Sushi of Gari in New York.

New York en Los Angeles NOBU MATSUHISA VAN NOBU en MATSUHISA Nobu het L.A. & aposs Matsuhisa in 1987 geopen, wat die land geskok het met sy behendige vermenging van Japannese, Peruaanse en Europese bestanddele. Sy invloed strek nou veel verder as die dosyn restaurante wat sy naam dra.

Brookline, MA TING YEN OF OISHII SUSHI Yen skep grasieuse, Frans-gebuig sushi, byvoorbeeld, sy Kinzan Sake top salmstartaar met truffelskyfies, goue kaviaar en 'n besprenkeling goudblaar.

Atlanta SOTOHIRO KOSUGI VAN SOTO JAPANSE RESTAURANT Kosugi kan see -egels met 'n dun skyfie sashimi -inkvis, dan nori, toedraai om die voorkoms van 'n egte egel na te boots.

Philadelphia MASAHARU MORIMOTO VAN MORIMOTO Hierdie ysterkok trotseer die verwagtinge — hy bedien geblancheerde kreef in komatsuna blaar in 'n wilde kamer gevul met gloeiende, kleurveranderende hutte.

Chicago TOYOJI HEMMI VAN TSUKI In hierdie koel industriële ruimte buig Hemmi die reëls met skeppings soos pittige tonynmaki met dennepitte, pistache en roosmaryn, bedek met gemmerpasta.

Die hoogste sushi -ervaring

Aandete by Masa, die Manhattan -restaurant wat deur sjef Masa Takayama besit word, is 'n unieke ervaring. In 'n sjabloonagtige kamer met slegs 26 sitplekke, kan Masa oor drie uur 25 ganges berei, van kreef en foie gras shabu-shabu tot klassieke sushi. Die koste beloop meer as $ 350 per persoon, maar die vis is die beste op enige plek.

By Sushi of Gari en sy nuwe uitloper, Gari, in Manhattan, spesialiseer sjef Masatoshi & quotGari & quot Sugio, oorkant, in innoverende geure wat nooit die smaak van die vis oorskadu nie. Onder sy 130 radikale uitvindings: tai slaai (Japannese rooibroodjie met mikrogroente, dennepitte en lotuswortelskyfie) gebraaide  foie gras met balsamiese mousse blouvin toro met ponzu mousse gemarineerde tuna met dennepitte op gebraaide nori gemarineerde tuna met tofu sous inkvis met shiso blomme.


Selfs as u dink dat bespreking van vreemdelinge belaglik is, luister net na my

Die nuuskierigste subplot in die nuus is tans die erkenning op die hoogste vlak van die Amerikaanse regering dat die militêre dienste beeldmateriaal, data en getuienisse versamel het wat vlieënde voorwerpe opneem, wat hulle nie kan verduidelik dat hulle hierdie verskynsels ernstig ondersoek nie en dat hulle sal in die komende maande ten minste sommige van hul bevindings aan die publiek rapporteer. Dit voel soms soos die begin van 'n film waar almal hul lewens gaan, selfs al gebeur die aardskuddende gebeure op 'n stil televisie op die agtergrond.

'N Aantal verhale in The New York Times oor die afgelope paar jaar het die bestaan ​​van 'n militêre program oor' Advanced Aerospace Threat Identification 'bevestig en video's onthul waarin opgeleide vlieëniers hulle verwonder oor ongeïdentifiseerde vaartuie wat blykbaar die grense van bekende tegnologie oortree.

Op 30 April het The New Yorker 'n openbaringsartikel gepubliseer deur Gideon Lewis-Kraus, wat die toename in kongres-, militêre en media-belangstelling in U.F.O.s. Harry Reid, the former Senate majority leader from Nevada, emerges as the key actor. In the middle of his decades-long career in government, he pushed to fund these investigations, and since retiring he’s been relentless in voicing his conviction that the military has information on U.F.O.s that the public deserves to know. He told Lewis-Kraus that he believed there was crash debris held by Lockheed Martin, but when he asked the Pentagon to see it, he was refused access. “I tried to get, as I recall, a classified approval by the Pentagon to have me go look at the stuff,” he said. “They would not approve that.”

Language inserted into the 2021 Intelligence Authorization Act gave the government 180 days to gather and analyze the data it has collected, and to release a report on the findings. On Fox News, John Ratcliffe, the former director of national intelligence, was given the opportunity to play down the report, which began under his tenure, and he declined. “When we talk about sightings,” he said, “we are talking about objects that have been seen by Navy or Air Force pilots, or have been picked up by satellite imagery, that frankly engage in actions that are difficult to explain, movements that are hard to replicate, that we don’t have the technology for, or traveling at speeds that exceed the sound barrier without a sonic boom.” Nor are these just eyewitness accounts, made by fallible human observers. “Usually, we have multiple sensors that are picking up these things,” he said.

Perhaps Ratcliffe, a former member of Congress whose sole stint in intelligence came at the tail end of the Trump administration, is simply hyping his work. But that doesn’t explain why a former C.I.A. director, John Brennan, said in an interview with the economist Tyler Cowen that “some of the phenomena we’re going to be seeing continues to be unexplained and might, in fact, be some type of phenomenon that is the result of something that we don’t yet understand and that could involve some type of activity that some might say constitutes a different form of life.” Well then.

To state the obvious: All this is a little weird. None of it is proof of extraterrestrial visitation, of course. And I am not just offering a pro forma disclaimer to cover my firm belief in aliens. I really don’t know what’s behind these videos and reports, and I relish that. In this case, that is my bias: I enjoy the spaciousness of mystery. Evidence that there is intelligent extraterrestrial life, and it has been here, would upend how humanity understands itself and our place in the cosmos. Even if you think all discussion of aliens is ridiculous, it’s fun to let the mind roam over the implications.

The way I’ve framed the thought experiment in recent conversations is this: Imagine, tomorrow, an alien craft crashed down in Oregon. There are no life-forms in it. It’s effectively a drone. But it’s undeniably extraterrestrial in origin. So we are faced with the knowledge that we’re not alone, that we are perhaps being watched, and we have no way to make contact. How does that change human culture and society?

One immediate effect, I suspect, would be a collapse in public trust. Decades of U.F.O. reports and conspiracies would take on a different cast. Governments would be seen as having withheld a profound truth from the public, whether or not they actually did. We already live in an age of conspiracy theories. Now the guardrails would truly shatter, because if U.F.O.s were real, despite decades of dismissals, who would remain trusted to say anything else was false? Certainly not the academics who’d laughed them off as nonsense, or the governments who would now be seen as liars.

“I’ve always resisted the conspiracy narrative around U.F.O.s,” Alexander Wendt, a professor of international security at Ohio State University who has written about U.F.O.s, told me. “I assume the governments have no clue what any of this is and they’re covering up their ignorance, if anything. That’s why you have all the secrecy, but people may think they were being lied to all along.”

The question, then, would be who could impose meaning on such an event. “Instead of a land grab, it would be a narrative grab,” Diana Pasulka, author of “American Cosmic: U.F.O.s, Religion, Technology,” told me. There would be enormous power — and money — in shaping the story humanity told itself. If we were to believe that the contact was threatening, military budgets would swell all over the world. A more pacific interpretation might orient humanity toward space travel or at least interstellar communication. Pasulka says she believes this narrative grab is happening even now, with the military establishment positioning itself as the arbiter of information over any U.F.O. gebeure.

One lesson of the pandemic is that humanity’s desire for normalcy is an underrated force, and there is no single mistake as common to political analysis as the constant belief that this or that event will finally change everything. If so many can deny or downplay a disease that’s killed millions, dismissing some unusual debris would be trivial. “An awful lot of people would basically shrug and it’d be in the news for three days,” Adrian Tchaikovsky, the science fiction writer, told me. “You can’t just say, ‘Still no understanding of alien thing!’ every day. An awful lot of people would be very keen on continuing with their lives and routines no matter what.”

There is a thick literature on how evidence of alien life would shake the world’s religions, but I think Brother Guy Consolmagno, director of the Vatican Observatory, is quite likely right when he suggests that many people would simply say, “of course.” The materialist worldview that positions humanity as an island of intelligence in a potentially empty cosmos — my worldview, in other words — is the aberration. Most people believe, and have always believed, that we share both the Earth and the cosmos with other beings — gods, spirits, angels, ghosts, ancestors. The norm throughout human history has been a crowded universe where other intelligences are interested in our comings and goings, and even shape them. The whole of human civilization is testament to the fact that we can believe we are not alone and still obsess over earthly concerns.

This has even been true with aliens. The science fiction writer Kim Stanley Robinson reminded me that in the early 1900s it was widely but mistakenly believed that we had visual evidence of canals on Mars. “The scientific community seemed to have validated that finding, even though it was mainly Percival Lowell, but it’s hard to recapture now how general the assumption was,” he wrote in an email. “There being no chance of passage across space, it was assumed to be a philosophical point only, of interest but not world-changing for anyone.”

What might be more world-changing is the way nation-states fall to fighting over the debris, or even just the interpretation of the debris. There’s a long science fiction literature in which the prospect or reality of alien attack unites the human race — Alan Moore’s “Watchmen” and the movie “Independence Day,” to name a couple. But a more ambiguous contact might lead to more fractious results. “The scenario you outline would be politicized immediately on the international stage the Russians and Chinese would never believe us and frankly large numbers of Americans would be much more likely to believe that Russia or China was behind it,” Anne-Marie Slaughter, the chief executive of New America and a former director of policy planning at the State Department, told me. And that’s to say nothing of the tensions over who actually owned, and thus could research and profit from, the technologies embedded in the debris.

Slaughter went on to make a point about the difficulty of uniting humanity that I’d been contemplating as well. “After all, we are facing the destruction of the planet as we know it and have inhabited it for millennia over a couple of decades, and that does not even unify Americans, much less people around the globe.” If the real threat of climate change hasn’t unified countries and focused our technological and political efforts behind a common purpose, why should the more uncertain threat of aliens?

And yet, I’d like to believe it could be different. Steven Dick, the former chief historian for NASA, has argued that indirect contact with aliens — a radio signal, for instance — would be more like past scientific revolutions than past civilizational collisions. The correct analogy, he suggests, would be the realization that we share our world with bacteria, or that the Earth orbits the sun, or that life is shaped by natural selection. These upheavals in our understanding of the universe we inhabit changed the course of human science and culture, and perhaps this would, too. “There are times in science when just knowing that a thing is possible motivates an effort to get there,” Jacob Foster, a sociologist at U.C.L.A., told me. The knowledge that there were other space-faring societies might make us more desperate to join them or communicate with them.

There’s a school of thought that says interplanetary ambitions are ridiculous when we have so many terrestrial crises. I disagree. I believe our unsolved problems reflect a lack of unifying goals more than a surfeit of them. America made it to the moon in the same decade it created Medicare and Medicaid and passed the Civil Rights Act, and I don’t believe that to be coincidence.

A more cohesive understanding of ourselves as a species, and our planet as one ecosystem among others, might lead us to take more care with what we already have, and the sentient life we already know. The loveliest sentiment I came across while doing this (admittedly odd) reporting was from Agnes Callard, a philosopher at the University of Chicago. “You also asked how we should react,” she said over email. “I guess my preferred reaction would be for the knowledge that someone was watching to inspire us to be the best examples of intelligent life that we could be.”

I recognize this is a treacly place to end up: evidence of extraterrestrial life, or even surveillance, reminding us of what we should already know. But that doesn’t make it less true. Callard’s words brought to mind one of my favorite science fiction stories, “The Great Silence,” by the writer Ted Chiang (whom I interviewed here, in a conversation that explores this fable). In it, he imagines a parrot talking to the humans managing the Arecibo Observatory in Puerto Rico, for more than 50 years the largest single dish radio telescope on earth. There we are, creating technological marvels to find life in the stars, while we heedlessly drive wild parrots, among so many others species, toward extinction here at home.

“We’re a nonhuman species capable of communicating with them,” the parrot muses. “Aren’t we exactly what humans are looking for?”


The 25 Most-Over-the-Top Bloody Marys in America

The streamlined initial recipe of vodka and tomato juice now serves as a mere jumping-off point for everything under the sun in these 25 totally off-the-wall Bloody Marys.

Verwant aan:

Photo By: Rockit Ranch Productions

The Barn Yard Bloody Mary at Farmer's Table, La Mesa, California

While largely an ode to refined, farm-to-table cuisine, this Cali eatery has tongue-in-cheek fun with its theme during brunch, when five wacky Bloody Marys are on offer. The Peter Rabbit (cheese-stuffed mushroom caps and assorted veggies) and the Butcher's Block (sage-fennel sausage and braised short ribs) set the stage in a comparatively sedate way, but the showstopper is the $45 Barn Yard, a cornucopia of bacon-wrapped shrimp, fresh mozzarella, seasonal vegetables and a whole roasted chicken, meant to satisfy four thirsty (and famished) farmhands.

The Sumo Mary at Sunda, Chicago

You'll need a pretty strong constitution to wrestle with the 32-ouncer at Chicago's Southeast Asia-referencing Sunda. It tips the scales with half a grilled cheese sandwich, braised pork belly, Chinese broccoli, pickled daikon, shishito peppers and roasted potatoes, a crab sushi roll, the Filipino spring roll known as lumpia and a saucy duck bao. Talk about a knockout.

Mama Betty's Bloody Mary at The Bellwether, Studio City, California

Sharing is encouraged during The Bellwether's convivial brunch hours &mdash except, that is, when it comes to cocktails. That means you're fully within your rights if you bogart your Bloody Mary, appetizingly assembled from house-infused habanero vodka, house mix, bacon salt, pepperoncini, cornichons and an adorable mini BLT.

The Brunch for Two at Party Fowl, Nashville, Tennessee

This Nashville funhouse certainly isn't guilty of false advertising when it comes to its infamous Brunch for Two. There's no reason to bother with anything else on the menu, considering this goblet-proportioned offering provides patrons with more calories than they can possibly need in a day, presented on sticks precariously stacked with fried okra, a halved avocado, Scotch eggs, olives and two split hot Cornish game hens.

The Big Fix at Flipside, Nashville, Tennessee

Nashville strikes again, thanks to Flipside, which makes a play for Party Fowl's Bloody Mary crown with The Big Fix. A dill pickle and bacon share real estate in a frosted mug with a skewer brandishing fried chicken cutlet wedges and Tater Tots, and a massive snow-crab claw is draped dramatically over the side.

The BBQ Bloody Mary at That Boy Good BBQ, Oceanside, California

That Boy Good treats its Bloodys in much the same way it approaches its low-and-slow-smoked meats. The chef whips up his own Mary mix (flavored with a dash of BBQ sauce, of course) and uses his all-purpose rub to rim the glass. Jalapeno-infused vodka joins the party, as do celery, olives, limes, pickled veggies and the coup de grâce, a hulking smoked rib.

The Motherlode Mary at Black Iron Kitchen & Bar, Telluride, Colorado

You may want to postpone hitting the slopes after you've gotten a load of the Mary at this apres-ski lounge at the Madeline Hotel. Not only is there a fair amount of vegetation involved (cherry peppers, pickled okra, haricots verts and baby corn), but it packs a protein punch, too, thanks to multiple rashers of crisped bacon and a brawny lamb slider.

The Bloody Best at The Nook, Atlanta

We've got Georgia on our minds, thanks to the awe-inspiring Bloody Best at The Nook. A 32-ounce tumbler barely contains the lava-red drink soused with black pepper vodka, to say nothing of the skewers strung with steak, Tater Tots, pepperoncini, bacon, hard-boiled eggs, beef straws and a slice of buttered toast.

The Chubby Mary at The Cove, Leland, Michigan

Seafood (in the form of oysters, shrimp and lobster) is a pretty standard addition to Bloody Marys. Yet The Cove, situated in Leland's Fishtown neighborhood, serves a Bloody that's, well, a fish out of water in a rather delectable way: A whole smoked chub rises from its brackish, horseradish- and vodka-spiked depths.

The Pizza Bloody Mary at Homeslice, Chicago

While we don't necessarily think of pizza parlors as standard brunch destinations, this quirky Chicago pie slinger is actually a brilliant option for anyone whose go-to fast breaker is a leftover, refrigerated slice. And truly, there's no better hangover cure than a spicy, tomato-rich Bloody, crowned with a chilled triangle of Hawaiian-style 'za &mdash although the accompanying Miller High Life pony might just jump-start a new buzz.

The Bloody Mary Bar at Andiron Steak and Sea, Las Vegas

Not only is Andiron's Bloody Mary bar DIY, but it's bottomless as well, meaning you can spend the better part of the day composing bespoke cocktails from bottles of original, spicy, roasted tomatillo or briny, clam-permeated juice, plus 12 salts, 21 hot sauces, and myriad bowls overflowing with Marcona almond- or blue cheese-stuffed olives, beef jerky, bacon, poached shrimp and Slim Jims. And it's up to you how heavy a hand you use with the vodka or tequila. Hey, what happens in Vegas stays in Vegas.

The Shellfish Bloody at Luke Wholey's Wild Alaskan Grille, Pittsburgh

This seafood haven carries its under-the-sea motif straight through to brunch, gamely loading pint glass-proportioned Bloodys with everything from spice-rubbed prawns to whole, flash-fried soft-shell crabs in season, adorably adorned with two pimento-stuffed olives for eyes.

The F*%# Brunch Bloody Mary at Anvil Pub, Dallas

Anvil Pub may thumb its nose at brunch with its colorfully named cocktail, but it's only served to bolster the weekend crowds at this Deep Ellum haunt. One of four flagrantly insane tipples (the others are a breakfast sandwich-mounted mimosa, a chimichanga-capped sangria and a cinnamon roll-cloistered screwdriver), the Bloody comes reinforced with revolving toppings such as a bacon cheeseburger, beef jerky, Brussels sprouts, shrimp, asparagus, crawfish and a half-pint of PBR.

The Bloody Buck at Buck's Naked BBQ, Maine

Dry-rubbed, hardwood-infused meat finds its way into most everything at this duo of Maine-based BBQ joints. And that very much extends to the drinks menu, where margaritas, dark and stormys and, yes, piquant Bloody Marys come opulently accessorized with slow-smoked baby back ribs.

The Build Your Own Bloody at The Wayfarer, New York

The most-jaw-dropping aspect of The Wayfarer's Bloody Mary is how utterly customizable it is. In fact, it's possible to come up with well over 1,000 variations by mixing and matching ingredients from the stupendously stocked bar. Start with a base of traditional mix, tomato water or kale-enriched green juice, pick your poison from a selection of house-infused cucumber or black pepper vodka, individualize your rim with poppy and sesame seeds, smoked paprika or celery salt, and go nuts with garnishes such as shrimp, roasted tomatoes, cheddar cheese, pepperoncini and pork rinds.

The Hail Mary at Star Bar, Austin

Taking the "everything's bigger in Texas" motto to heart, Star Bar proudly proffers this veritable kitchen sink of a drink &mdash if you can even call it that. You'll need to plow your way through a cheeseburger, chicken nuggets, cheddar smoked cocktail sausages, cubes of cheddar and pepper Jack cheeses, hard-boiled eggs, pickled okra, dill pickles and gherkins, cherry tomatoes and celery, as well as powdered mini doughnuts and a full-sized honey bun, before you get to anything that can be consumed with a straw.

The Chicken Fried Bloody Beast at Sobelman's Pub & Grill, Milwaukee

Family-owned Sobelman's rules Milwaukee's Bloody Mary scene and regularly nabs national press for its 40-ounce behemoths. And while that amounts to a pretty stiff pour of Tito's, the alcohol is effectively counteracted by a serious serving of food that's more full-on brunch than mere garnish. Celery stalks and skewered vegetables are overshadowed by bacon-wrapped jalapeno cheese balls, cheeseburger sliders and (this is the "Chicken Fried" part) a whole four-pound bird, procured from Ray's Butcher Shoppe in Greenfield.

The Bloody Homer at Icehouse, Minneapolis

This may be Minneapolis, not Springfield, but we have no doubt that Homer Simpson would make Icehouse his home away from Moe's &mdash especially since his eponymous cocktail comes in a Duff-emblazoned glass, thoroughly swine-ified with both candied bacon strips and a mini, "bacon-bedazzled" doughnut. Mmmm . bacon-bedazzled doughnut .

The Bloody Mary at The French, Naples, Florida

What's in a name? Not a whole lot when it comes to The French's far-from-basic Bloody that brings a taste of France to Florida, by way of fresh-pressed tomato juice embellished with cornichons, pickled onions, salami, spicy boiled shrimp, steak tartare on a toast point and a tiny French flag.

The Bloody Best Bloody Mary at Chef Point, Watauga, Texas

Unsurprisingly, you could easily fill a list of over-the-top Bloody Marys exclusively with entries from Texas. Watauga joins the fray with this leviathan cocktail from Chef Point, based on a double order of spicy Bloody Mary plus 16 ounces of domestic beer. If that sounds like a lot of alcohol, know that it's hardly a match for the sheer amount of booze-absorbing food that umbrellas it: a portion of "Better Than Sex" fried chicken, a cheeseburger, waffle fries, bacon, a blistered jalapeno pepper, asparagus spears, assorted pickled things and a pair of poached shrimp.

The Lobster Bloody Mary at Brant Point Grill, Nantucket, Massachusetts

Bloodys brimming with hamburgers, hot dogs, pizza, mac and cheese, brownies and whole fried chickens not your style? Elegant imbibers will appreciate this crustacean concoction courtesy of the Brant Point Grill at the White Elephant Hotel. It features housemade tomato juice mix, locally distilled vodka, a spicy bacon salt rim, and a quarter-pound of lobster.

The Bakon Bloody Mary Masterpiece at Sam's Tavern, Seattle

Since it's off-menu, we're letting you in on one of Seattle's best (but not all that well-kept) secrets: Sam's is home to one of the best darn Bloodys in town. It certainly doesn't hurt that it's spiked with locally made, bacon-infused vodka. But as usual in the world of out-of-bounds Bloody Marys, it's the accoutrements &mdash celery, cheese cubes, tomatoes, olives, onions, cocktail weenies and a cheeseburger slider with the works &mdash that send this drink into the brunchtime-tipple stratosphere.

The Meaty Man at The Attic, Long Beach, California

You may not expect to find something so unapologetically meat-centric in sunny SoCal, yet the folks at The Attic seem wholly unconcerned with beach-physique maintenance &mdash at least when it comes to their Bloody Mary. It's enriched with a triad of indulgent proteins: a short-rib slider perched on a house-baked bun, a rasher of thick-cut fried bacon and a Slim Jim-stuffed olive.

The Southwestern Bloody Mary at Kachina, Denver

So special it's available only on Sundays, Kachina's Southwest-inspired Bloody Mary bar is truly beautiful to behold. Sure, you'll find the usual suspects like celery and bacon, but you can really go for broke with more novel add-ins such as prosciutto, Manchego, chorizo-stuffed olives, pickled cactus, shrimp escabeche and blue corn waffles.

The Checkmate at Score on Davie, Vancouver, British Columbia

Oh, Canada! You may want to consider taking a day trip across the border for brunch, in pursuit of Score on Davie's totally off-the-wall Bloody. Boozy tomato juice is merely the base (and practically beside the point) in this eminently edible cocktail that's chock-full of roasted chicken and chicken wings, a Sriracha-glazed pulled pork slider, a hot dog topped with pulled pork mac and cheese, a full-size burger, a batch of onion rings . and, oh, a brownie for dessert.


8 Asian Foods That Have Been Completely Americanized

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Being an international student in America has really opened my eyes to the food world. One of the first things I noticed when I came to America is the difference between real Asian food, and what Americans think is Asian food.

When you think of Asian entree, you might think of lo mein, fortune cookies, orange chicken, etc. Although these cuisines are delicious and cheap, they have been Americanized and have lost their real features that has taken away their cultural aspects. Let’s take a look at the discrepancies that are in “American Asian food.”

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1. Spring Rolls

Spring rolls are also known as egg rolls by Americans, which is strange because they don’t even have any egg in them. The ingredients are completely different than traditional spring rolls. Most American Chinese restaurants assemble spring rolls to look like burritos and they often have very hard and chewy surfaces. Traditional spring rolls should have crisp surfaces and steamed vegetables inside.

2. Sushi

Traditional Japanese sushi never uses fruit, beef, chicken, avocado or cream cheese as ingredients. The main ingredients in authentic sushi from Japan includes raw fish, such as salmon and tuna, and cucumbers. Tempura-fried sushi is also an American invention. Don’t even get me started on sushi burritos.

3. Orange Chicken

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As an Asian student, I had never heard of orange chicken in my home country until I saw the dish on a Chinese restaurant’s menu in America. Another point to add is that Chinese restaurants often give you the option of either white rice or brown rice — traditionally, an entree such as a chicken or beef will almost always be served with white rice (Jasmine rice is perfect).

4. Pad Thai

A traditional Pad Thai dish in Thailand consists of shrimp, flat rice noodles (not Ramen), fish sauce, and veggies. However, when you research Pad Thai recipes, it’s plain to see that there are a ton of different variations that Americans take on this delicious entree. Most recipes substitute chicken for shrimp, which takes away the most important part of the dish.

5. Fortune Cookie

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Technically, fortune cookies are not Asian food. They are created by Americans. The good thing about fortune cookies is that each cookie has a piece of paper inside, which has a written Chinese word and good fortune. This enables costumers to learn some Chinese and compare fortunes and Chinese words with the family and friends that they are dining with.

6. Crab Rangoon

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Like fortune cookies, the crab rangoon was born in America and adopted by American-Asian restaurants. American crab rangoon is originated from a wonton, which is a dumpling-like Chinese cuisine. Traditional wontons are stuffed with pork and encased in a flour wrapper. They are fried and turn out white and smooth, instead of golden and crunchy like American rangoon.

7. Stir-Fry

Photo by Megan Prendergast

You might be surprised that I put stir-fry on the list, but I could list a billion reasons as to why this dish isn’t very authentic. Many stir-fry recipes list ingredients that are not in a true Asian stir-fry.

Traditional stir-fry consists of ingredients such as meats such as beef, chicken or pork bok chow, which is a Chinese cabbage vegetables such as broccoli, green cabbage, bell pepper, and onion and chopped garlic and ginger, both of which should NOT be in powder form.

What about rice? Typically, rice is not mixed into stir-fry. Some personal flair that one might add to their stir-fry could be egg for some extra protein or teriyaki sauce and chili paste for some bonus flavor.

8. Asian Lettuce Wrap

Photo by Angela Pizzimenti

Don’t let the “Asian” in the name fool you — lettuce wraps are just another American invention. Chances are, you have probably seen Asian tuna wrap or Asian chicken wrap on a menu of an American restaurant at some time or another. The point is, this is the American food industry’s way of pulling us in. Because what does a wrap remind you of? A burrito. And Americans love burritos.

The fact is, most of the ingredients in Asian lettuce wraps are completely Americanized, right down to the lettuce. Asian lettuce is commonly fresh-picked and stir-fried. The other typical ingredients of an Asian (American) lettuce wraps are chestnuts, peanuts, and ground beef. While this is a delightfully yummy combination of foods, you will never find this kind of dish in Asia.

Het jy geweet?

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In most traditional Chinese cuisine, people usually use peanut oil instead of olive oil or vegetable oil. The peanut oil has more fat so it makes the food taste like heaven.


What Is Shiso and How Do I Use It?

This aromatic, heart-shaped leaf can be so much more than a decorative garnish for sushi.

Shiso, the aromatic heart-shaped leaf with a saw-toothed edge, is probably most familiar to Americans as a sushi garnish. But this relative of mint and basil, available at farmers’ markets and Asian groceries, is employed in a number of Asian cuisines for more than its attractive appearance. Botanically known as Perilla frutescens var. crispa, it is often tucked into Vietnamese summer rolls or shredded and added to cold noodle salads.

The two common varieties of shiso are green and reddish-purple in color. We found the former to have a minty, bitter, lemony flavor with a faintly sweet finish. The latter variety is milder in flavor, though some tasters found it extremely bitter (the purple color is due to a compound called anthocyanin to which some people are more sensitive than others it is thought to be the cause of the leaf’s bitter taste). Both the red and green leaves are slightly astringent.

In addition to its traditional uses, we liked shiso tossed into salads as we would herbs such as mint or basil. However, larger leaves can be tough, so make sure to tear or shred them first. Shiso can also be used in cooked applications, such as fried rice or ramen, or fried whole and used as a garnish. Even a small amount of heat will cause the leaves to brown slightly, but their flavor will be preserved as long as you add them toward the end of cooking.


You Will Love Brussels Sprouts

I’m the proud mother of three boys, 11-year-old twins and a 9-year-old, who enjoy eating everything. Even outrageous foods I will never dare to try, like eel sushi, frog legs, and chicken drumsticks.

More than anything else, I appreciate their appetite for veggies, cooked and raw. I kvelled to them, “Isn’t it wonderful that you can enjoy all the vegetables in the world?”

“We hate brussels sprouts,” they said.

They hated brussels sprouts before they even tried them. Ever since they heard somewhere they were supposed to hate them.

Despite its faithful appearance on holidays, the brussels sprout is the American vegetable villain. This role used to be played by spinach, until Popeye rescued it in the 1930s. Next came broccoli, reviled by the first President Bush, who famously said: “I’m president of the United States and I’m not going to eat any more broccoli.” A 2008 survey by Heinz shows that brussels sprouts now take the most-hated prize for Americans in general, with eggplant faring slightly worse among kids. Brussels sprouts seem to be universally loathed, practically: They make it to the top five in surveys of the most-hated vegetables around the world. Van Just Disgusting, by Andy Griffiths, a book that was read to one of my sons in school recently:

It’s true that brussels sprouts can taste bitter if they’re not picked at the right time. The best-tasting sprouts are young and small, and preferably harvested after a few frosts. These are not the sprouts that show up in most supermarkets. The frozen ones tend to be bitter, too. I grew up in Israel, where until recently frozen sprouts were the only kind available, and I understand the rejection. There’s also the strong odor sprouts give off when they’re cooked for too long.

You could replace the brussels sprouts with broccoli, kale, or chard and get most of the same benefits, including antioxidants and glucosinolate, which helps fight cancer. But I wanted to convince my family that sprouts didn’t deserve their bad reputation.

It was a test, of myself and them: If I found the right recipe, could I persuade my kids to eat something they were sure they didn’t like? When someone pushes away a bowl of plain steamed spinach, it’s not because they dislike spinach, but simply because they don’t like this boring steamed spinach. This is obvious but a mistake that gets made again and again.

Personally, I prefer my brussels sprouts the simplest way, roasted in the oven with olive oil and salt, until they have dark spots on the outer leaves. This does not work for my kids. It’s a recipe for advanced brussels-sprouts eaters—the flavor intensifies and it’s still a little bitter, an acquired taste for children.

In general, if you want to add a new ingredient to your diet, the best way is to incorporate it into your main dish or salad. I’ve done this in the past with pomegranate seeds, for example—I added them to tabbouleh, instead of tomatoes, and seasoned the salad with pomegranate syrup. Now I looked for a recipe in which the brussels sprouts were not the only main ingredient, so the dish would not be too intimidating.

Some of the recipes I found online sounded delicious, like brussels-sprout gratin, but included either cream or plenty of butter, which I didn’t want to use. Some would be perfect at a later stage, like the Sole With Lemon-Shallot Brussels Sprouts recipe from Epicurious.com, but wouldn’t work for my kids’ grand re-introduction.

For a second, I considered a recipe from the school of the sneaky, deceptive mom cooks—Missy Chase Lapine and Jessica Seinfeld. In their books, you can find recipes that secretly add veggies to innocent dishes, like spinach brownies and avocado chocolate fondue. How about a brussels-sprout cheesecake? This is all supposed to be in the name of feeding your children well, but I figured that cheating my kids on a daily basis was not a good idea. (When the Seinfeld kids find out, will they ask Jerry: “Did you know this all along, Daddy? And the whole country, too?”)

I decided to improvise and tried a split pea and brussels sprout soup with a couple of sausages—a whole meal. Initially, I made it chunky, but by the time it was fully cooked, the soup looked so awful that I pureed it until it was completely smooth. In fact, it was creamy and just delicious. The soup carried no trace of that slight sprout bitterness.

I called everyone to the table and announced the dinner menu. The kids were not happy but agreed to try it. To my pleasure, the twins emptied their bowls and admitted it was yummy. I must also confess, though, that their stubborn younger brother ate only half his soup, then pushed his bowl away and said: “How come you make us eat brussels sprouts? You know we all HATE it!” So, two out of three. I’ll take it.


Kyk die video: Kako s penisom svirati klavir (Mei 2022).