Get to know your oats, and all the types and ways to eat them Becky Krystal Like geologic time, my life is divided into distinct food periods. Early post-college, it was Bisquick and rotisserie chicken. A few years later, homemade pizza (ongoing). Maternity leave was the era of oatmeal, easy and nourishing enough to whip up with a baby on my hip. The pandemic has been the age of sourdough bread, quesadillas and … a return to oatmeal. Will it ever not be time for oatmeal? Unlikely. Your takeout grain bowl has nothing on these creamy, savory oats
Avena sativa. While the hull is removed, the rest of the grain the coarse outer bran, the carb-laden endosperm interior (the source of refined flour in wheat grains) and the fat-containing germ remains.
How to boil water. Yes, really.
Becky Krystal, The Washington Post
Feb. 16, 2021
FacebookTwitterEmail
The most foolproof way is to check the temperature of water is with an instant-read thermometer.Photo by Scott Suchman for The Washington Post.
We have tried to encourage everyone to get into the kitchen, no matter their skill level. In our opinion, no question was too basic, no task too insignificant to ignore. I ve talked about how to scramble eggs, how to wash dishes, how to reheat leftovers. On those kinds of topics, a few sarcastic (to put it nicely) comments were always lobbed my way. Many were along the lines of this: What s next? How to boil water? (Also: How to toast bread? Not ruling that one out either!)
The main staple of Mexican cuisine is salsa, a sauce that comes in different interpretations including spicy, thick, mild or creamy. But there is one unique salsa, even among such variety the “pico de gallo” (rooster’s beak).
Pico de Gallo is not a liquid sauce, but a solid one, and its spiciness can vary. Its preparation varies depending on the region, but the main ingredients of tomato, onion and green chili are universal. Pico de Gallo is Mexico’s flagship salsa, as it includes the colors of the country’s flag.
No one knows for sure, however, where the salsa got its name. Some believe the phrase “pico de gallo” refers to its presentation, with the ingredients chopped up in small squares as if a rooster had pecked them. Another possible theory is that the name is a play on words, referring to its spiciness.
For the love of condensed milk
By The Washington Post
By Becky Krystal
A number of kitchen staples have helped me get through the last almost 10 months of working and parenting at home. They include quesadillas (with black beans from my Instant Pot), sourdough focaccia and Thai iced tea.
The iced tea was especially crucial on long summer afternoons at home with my toddler, when I needed the caffeine fix but wanted something refreshing I could drink quickly. But there s at least one other thing I love about Thai tea: it s the perfect showcase for one of my favourite convenience ingredients, sweetened condensed milk.
Why you ll always find sweetened condensed milk in my kitchen
Becky Krystal, The Washington Post
Dec. 24, 2020
FacebookTwitterEmail
You ll always find sweetened condensed milk in this reporter s kitchen.Photo by Tom McCorkle for The Washington Post.
A number of kitchen staples have helped me get through the last almost 10 months of working and parenting at home. They include quesadillas (with black beans from my Instant Pot), sourdough focaccia and Thai iced tea.
The iced tea was especially crucial on long summer afternoons at home with my toddler, when I needed the caffeine fix but wanted something refreshing I could drink quickly. But there s at least one other thing I love about Thai tea: It s the perfect showcase for one of my favorite convenience ingredients, sweetened condensed milk.