Showing posts with label make. Show all posts
Showing posts with label make. Show all posts
Wednesday, May 7, 2014
How to Make Perfect Sushi Rice Raw Fish Sold Separately
This video recipe I just did for About, shows the easy-to-follow steps involved in making perfect sushi rice. By the way, "sushi" is NOT raw fish. Sushi actually refers to the seasoned rice thats used in sushi bars for various preparations. You cant make great sushi without great sushi rice. The texture must be sticky and tender, yet at the same time firm and separate. You must be able to mold into shape, but it has to collapse when you bite down.The good news is if you follow these steps it will come out every time. Of course, what good is a bowl of sushi rice without knowing how to roll your own California rolls? Well, I will give you a few days to find a bamboo sushi mat, and some Nori (seaweed wrappers). Theyre pretty cheap, and if you cant buy them where you live, get them online (see below). In a few days Ill show you how to make your own sushi (relax, I will only use cooked fish). Then you can tell all your friends you roll like Chef John. Enjoy!
Click here for ingredients and transcript
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Friday, April 18, 2014
Hummus Recipe How to Make Hummus
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| Hummus |
Ingredients
Kabuli Channa / Chickpeas - 1 cup
Garlic cloves - 4 nos
Olive oil - 3 tbsp
Thick curd - 3 tbsp
Lemon juice - 1 tbsp
Sesame seeds - 1 tsp
Salt and Red Chilli powder to taste
.JPG) |
| Hummus |
Method
Soak kabuli channa in water overnight. Next day drain soaked channa and pressure cook until soft and tender. Allow to cool until channa reaches room temperature.
Place curd in a fine strainer, reserve thick curd and discard any water is found.
In a mixer blender add cooked channa, garlic cloves, olive oil, strained thick curd, lemon juice, sesame seeds, required salt and red chilli powder.
Run the mixer until channa is ground to creamy and smooth paste.
Remove hummus to a bowl, make small well in the center and pour 1 tsp olive oil in it or sprinkle little chilli powder on top.
Serve with warm pita chips or with crackers or with thickly cut vegetables.
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| Hummus |
Thursday, March 13, 2014
How to Bridal Make Up
Everyone, meet my beautiful friend Amy. She got married this past weekend (our trip to Maine over the past few days for the wedding was why Ive been absent from your lives here, and for that, I am deeply sorry) and asked me to be her make-up artist for the ceremony. Ive never been proposed to, but Im pretty sure thats one of the best questions you could ever be asked. The whole "will you do my make up" thing, I mean.
It goes without saying that Amy is a naturally gorgeous human being. Youll be equally jealous to know shes as nice and sweet a person as she is beautiful. So really, she didnt need any make-up on her special day, but as we all know, make-up isnt a matter of need, its a matter of LIFEeEEEE!!!!!!!! That said, I wanted to enhance Amys natural radiance as much as possible, while making her feel elegant, timeless, and I mean, lets face it, sexy for her wedding.
I think its imperative that a bride think about how she wants to look in pictures. After all, youll have them the rest of your life and you do not want to look back and wonder why you look so pasty or how in the hell you decided to sport a unibrow and red lips.
Make up for pictures is NOT the same as make up you wear to like, work, or your cousins bat mitzvah or whatever. But just because you might wear more make up than normal doesnt mean you have to look like this drag queen. It mostly comes down to the following:
- A lightweight but full coverage foundation set with loose powder
- Eye primer so as you weep with happy tears your eye make up doesnt drip down your face
- Ditto for a waterproof mascara, but only if you use lash primer--otherwise theyll be too crusty. Sick.
- A soft flattering lip color without shimmer. Shimmery lips dont photograph well.
So, we went with a simple but dramatic eye, fresh and dewy skin, and a soft pink lip.
{A few tools of the trade}
Face
Bare Escentuals Prime Time Primer
Sephora Instant Radiance Foundation
Smashbox High Definition Concealer
MAKE UP FOREVER Sculpting Palette
Sephora Blush in Peach Fusion
Coty Loose Powder
Eyes
MAC Paint Pot in Bare Study
NARS Eye Shadow in Blondie
Sephora Kohl Waterproof Liner in Keep Black
MAKE UP FOREVER Shadow in Slate Gray
Smashbox Full Exposure Mascara
Ardell Half Strip False Eyelashes
Lips
Revlon Colorburst Lipstick in Soft Nude
YSL Rouge Volupte Lipstick in Lingerie Pink
Sephora Lip Liner in Native Nude
Saturday, March 8, 2014
Guess What I Helped Make
UPDATE: We have a winner! On March 10, 2009, at 6:08 PM, Pyrofish submits Bresaola. Congratulations! If it turns out, I may mail you some...as long as you sign the waiver.
Read More..
Wednesday, February 26, 2014
In Case of Emergency How to Make a Tomato Rose
You know, for emergencies like if my equipment fails, or I get injured saving a fireman stuck in a tree (he was up there trying to save a cat), or like in this case, I get called down to Los Angeles to produce a historically-based reality food show. Enjoy!
Saturday, February 15, 2014
You Can Make Cheese
Other than the chicken wing clips, this how-to-make-cheese video is the most-watched and commented-on recipe ever published on the blog. It was the first Food Wishes video to be featured on YouTubes home page, and has been watched by over a million people.I receive several emails a week about this recipe, and most go something like, "Another successful cheese-maker here! Awesome recipe, very easy for a beginner cook like me." Of course, in the spirit of full disclosure I do get the occasional, "Thanks genius, your crap recipe just cost me a gallon of good milk. Didn’t work at all. You fail." I have two words for that person, "operator error."
Just in case you missed, or forgotten about it, Im happy to re-present "You Dont Have to Be a Cheese Whiz to Make Your Own Fromage Blanc." Click here to watch the video, and also check out the 99 existing comments, which have some great tips and success stories. Enjoy!
Monday, January 20, 2014
Too Hot To Cook Make a Lettuce Wrap
I love lettuce cups and garden wraps- so fresh and light.
Too hot to cook and you're contemplating going gluten-free to boot? Try a greenwich on for size. Garden fresh lettuce wraps make for an ultra-easy lunch that is perfect for sizzling summer days. Wrap or cradle your favorite sandwich filling with tender Boston lettuce or crisp romaine. Stuff smaller cups with your favorite salad or use larger leaves to wrap and roll a layered classic.
One of the first recipes I started with on my gluten-free journey years ago was the simple idea of wrapping various sandwich fillings in crisp washed lettuce leaves. The possibilities are endless.
Boston lettuce (aka butter lettuce) leaves make deliciously tender wraps. Romaine is sturdier; fill it lengthwise- like a boat- and simply fold it, rib on bottom. When fillings are messy, wrap the wrap with a piece of wax paper, plastic wrap or foil.
Lettuce wraps are great fun for kids. Set up a buffet style Greenwich Bar- with all the fixin's- and let them choose from an assortment of fillings to design their and wrap their own creations.
Here are some ideas to get you started.
Read more + get the recipe >> Thursday, December 19, 2013
Classic Traditional 100 Completely Authentic Peruvian Ceviche This is Exactly How They Make it in Peru for Real
Most gastronerds credit Peru with giving us the marinated seafood salad called "ceviche," but I imagine that most coastal fishing cultures developed similar dishes. In fact, tuna poke, which is a very popular appetizer here on the West Coast, is a very similar idea.Ive already posted one ceviche recipe on the blog, called "Bay Scallop and Mango Ceviche." It was originally posted to Youtube, where it caused a virtual riot among my Peruvian friends. Ceviche is their national dish, and they dont take kindly to people like me adding things like mango, and still calling it ceviche. Apparently, there is only one way to make ceviche, and no variations shall bear the sacred name, ceviche.
I tried to defend myself with the usual, "its my recipe, and Ill call it whatever I want." This only infuriated them more, and it almost turned into an international incident as I ignored their demands to change the name. While this recipe is much more traditional, Im sure I did something wrong, and undoubtedly the title will be gently challenged. Enjoy!
Click here for ingredients and transcript
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