I'm going to be blunt: if you're a tea lover and the bulk of your tea purchases are tea bags, then you're doing it wrong. With the exception of some varieties that are only available by the bag, or transporting tea when traveling (tea bags are more convenient and less messy than their loose counterparts), loose-leaf is the way to go. Not only is the quality of tea leaves generally higher — most companies reserve their finest, intact leaves for loose-leaf versus crumbly dregs that can be concealed in a tea bag — but also, ounce for ounce, loose-leaf tea is often more economical. Consider the Republic of Tea's ginger peach black tea: for an extra 50 cents, you can have 60 cups' worth of loose leaf tea versus 50 tea bags, and it's likely higher-quality tea to boot. If you stick with loose-leaf, then you'll have tastier tea — and be able to afford more diverse offerings.
Posts for January 11th 2013
The first thing I learned to cook was scrambled eggs, followed by macaroni and cheese. I'm pretty sure the third thing I learned to cook was beef and broccoli stir-fry. My best friend growing up (who, 22 years later, is still my best friend) is Chinese, and her dad would make the most incredible stir-fries using very simple ingredients.
Growing up, we'd beg her father to tell us exactly how he prepared his beef and broccoli. How much soy sauce did he put in? For exactly how long did it need to marinate? And what's the trick to stir-frying so swiftly with chopsticks? He always shrugged at our questions and responded with ambiguous answers, so we resorted to watching him intensely to understand the process. Years later, every time we munch on our attempted beef and broccoli dish, we taste a glimmer of her father's famed flavors, but we've decided it may require a lifetime before we've mastered it.
Even this rendition is a far cry from her father's. When I called my best friend for exact details to the recipe, I realized she has inherited her father's fashion. She vaguely replied, "Oh, you could add a little of this and a pinch of that. These ingredients are optional, of course. It's whatever you feel like."
What I felt like creating is the most basic marinade, but three simple ingredients magically transform into a rich, flavorful sauce for the beef. The standout ingredient has to be oyster sauce. Despite its somewhat repulsive name, it gives dishes a salty, earthy, almost mushroom-like flavor. I adore it. Also worth mentioning is peanut oil. Although a bit more expensive than canola oil, it is so worth the splurge. Unlike neutral oils, peanut oil imparts a subtle, nutty flavor to the stir-fry. If you're allergic to peanut oil, use a neutral vegetable oil to stir-fry and splash a few dashes of roasted sesame oil into the finished dish to achieve a similar effect. Click here to see the beef and broccoli recipe.
We don't like to put words into others' mouths, but we have a sneaking suspicion that "it's not delivery, it's
DiGiorno homemade" will quickly become your motto after a brief perusal of our homemade versions of takeout superstars. Whether your go-to order is a fully loaded burrito, soothing miso soup, California rolls, or something in between, chances are we've got a recipe for your favorite fix, so click on through and get inspired.
- Make radishes three ways: roasted, pureed, and fresh — Tasting Table
- Is dumpster diving and cooking the newest thing in reality TV? — Zagat
- Get creative with ramen noodles — Delish
- A new study suggests peanut allergies can be defeated — Grub Street New York
- Previewing new food books for Spring 2013 — Eater
- Cure your cold with a Tabasco toddy — HuffPost Taste
- Invite your friends over for a California ranch dinner — Saveur
It's hard to decide what we like most about this black-eyed pea one-pot dish from GraceDickinson. Vegan-friendly (just skip the dollop of yogurt), undoubtedly delicious, fast and easy, and chock-full of vegetables, it's a winner on so many fronts!
It's never too late to ring in January with a lucky dose of black-eyed peas. This saucy, BBQ-esque recipe is a definite winner.
For more, and the recipe, check out her blog, and then be sure to share your food photos in the YumSugar Community or by starting your own blog. If you're on Instagram, then chime in on the conversation with the hashtag #savorysight.