Sunday, April 7, 2013

Sriracha Potatoes!

So, anyone who knows me is aware I am a wimp when it comes to spicy foods. Growing up I was always begged by my mother to try them, and every time, I hated it. I was more of a sweet or savory kinda kid. This followed me well into adult hood. I would go out to eat with friends who would brag about their ability to handle spice, while sniffing their dish of level 6 Thai food made my nose hurt. Who wants that?

Enter my roommate Viking. Viking eats all sorts of odd things that I try, but sometimes they are a bit of a flop to me. One day while eating at our local noodle house, he picked up the red bottle that everyone jokingly calls "Cock Sauce" do to the giant rooster on the front. After putting a fair amount in his bowl, he urged me to try it. I scrunched up my nose (something I don't normally do to new foods) and respond "How can you eat that stuff?" Still, as he reassured me it wasn't TO hot and I had hard spicy foods were good for you(GASP!), I put three or so drops on my noodles. I could tell there was some added heat, but also a really nice flavor. I admitted to being wrong, but still thinking it was over rated.

Then I started putting on more drops.

Then I begin adding it to my Pho'.

Then finally, I broke down and bought a bottle.

It now goes on just about EVERYTHING (within reason).

Me and the sauce in question. <3 (please excuse my derp)

Now while I don't swim my food in it, it has helped me up my tolerance to overly spicy foods. It tastes good on pasta, gives veggies a little bit of an added kick in the pants, and makes stir fry taste amazing. So while trying to come up with something to dress up some boring ol' potatoes, I deiced to bake them with it. I was a little worried because I thought the heat would enhance the spice factor. Still, I went for it!

Results were AWESOME! The potatoes were nice an firm yet soft, and had a zing to them. They went well with our meal, and were just as great the next day reheated.

~*~Recipe Time~*~
Things you will need:
~About 4 to 6 potatoes (I used red, as they were what was available)
~1/2 cup Olive oil
~1/2 Onion (I used about a half of a white one)
~4 Garlic cloves
~1 1/2 Tbs Dried basil
~Salt and pepper to taste
~Oven need to be preheated to 425. <3

Step 1First wash off your potatoes. They grow in the ground, and unless your a fan of eating dirt, wash em' good. I chose to leave the skin on my potatoes, as I prefer the texture. If you want, peel them. Then cut them into about quarter inch think pieces  You don't want them to big, but to small and they will just burn up. 

Potatoes <3
Step 2
Chop up your onion and garlic. You want to get these relativity thin and in small pieces  as they will be tossed with your potatoes.

Step 3
Take your olive oil, basil, and sriracha and mix them with the potatoes, onion, and garlic in a big bowl. Make sure your evenly coating your potatoes with the mixture. Feel free to add more so all the pieces are coated.

Step 4

Line a baking sheet with tin foil (believe me, tin foil is your friend). And lay the potato mixture relativity even and flat along the bottom (screw perfect). Sprinkle with a little more basil, then toss them in your preheated oven for about 30 - 35 minuets (will be a nice golden color). Voila! Then enjoy your not super spicy but flavorful potatoes! :)

They went super well with dinner.

Enjoy! :)

Sunday, February 24, 2013

Why is there Darjeeling in the white tea?

So for my first blog post, I wanted to start off with something simple. And frankly, whats more simple then a review right? So while pondering what to review as I sipped my evening tea, I have the flash genius!

I would review my tea!

For those of you not familiar with me, I'm referenced as a “Tea Snob”. I grew up on tea, not on soda (thanks to my wonderful mother) and have been drinking it by nature as long as I can remember back.

The tea in question: Tazo's “Cucumber White” White tea

All together now: Ooooooooooooooo......Aaaaaaaahhhhhhhhhhhhh.....

I purchased this tea on a whim at my local Outpost foods. I am a fan of white tea, and oddly enough cucumber in my beverages (odd, I know). While I normally don't go for pre-bagged tea, I wanted some simple bagged tea for quick enjoyment and this one spoke to me (and it's from Portland, OR, so that was a plus), so into my basket and home with me it came.

I made a cup that night following the “proper” way to brew tea. The box called for boiling water and a 3 min steep, but having spent my fair share of time slinging tea for a living, I kept my water at 175 degrees and only steeped it for 2 min. After pulling the tea bag, I noticed the color of the tea was oddly darker then most whites, but decided to roll with it. The flavoring was mainly cucumber with an after hint of lime. For me, this was a winner as I love both these things. However, I still was detecting for a white tea. So I flipped over the box and double checked the ingredients. I was shocked to find out it wasn't just white tea I was drinking.

White tea, Lime Peel, Dandelion leaves, Black Darjeeling Tea, Cuc....wait...back it up...

...I felt a bit betrayed to be honest with you. I drink white tea for, amongst other things, the lack of caffeine content. So I was a bit miffed there was Darjeeling Black in my white tea. This would, however, explain the color and flavor. I was so butt hurt over this I didn't drink a cup for about a week or so after making this discovery. I slowly came around though and have now been using it on a steady basis. It is a good tea, though I won't drink it before bed.  The taste is light, so a little sugar could be added for those who need to extra sweetness in their tea. I enjoyed it as is. I am debating making it iced next :)

Taste: 4/5
Cost: 4/5
Would I recommend: Yes. For a boxed tea, the taste is good, and the cost isn't horrible. I will take my loose leaf tea any day of the week, but for a simple bagged tea, this fits the bill wonderfully.

Is this thing on?

Testing one two three....