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Tuesday, April 12, 2011

Embarking on a Food Tour of Southeast Asia - China & Southeast .

Recipes for Spring Ingredients

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Make Your Own Pop Tarts

It was the breakfast version of the VHS vs. Betamax wars: In 1964, cereal company Post announced a ready-to-eat filled pastry called Country Squares. According to people there at the time, it was a pretty good product. But "[t]hey kept fooling around with it in our labs," said Stan Reesman, a retired Post food technician, in an interview with the Chicago Tribune. Before Post could get the pastry to market, Kellogg swooped in with the (allegedly inferior) Pop-Tarts. So Country Squares went the way of Betamax, and Pop-Tarts became the industry standard.
Almost 50 years later, it's time for a format change, so consider these recipes the Blu-ray of toaster pastries. We took everything we like about the idea of Pop-Tarts—delicious filling in flaky pastry with icing on top—and upgraded it to modern standards. We're not trying to kid you into thinking these are nutritious, but they certainly do taste great.
 
 
 

Make Your Own Kimchi

A ubiquitous side dish in Korean homes and restaurants, kimchi is made of salted vegetables that are tossed in seasonings and allowed to ferment. Countless versions exist; the most common is a pungent, fiery-red mixture of napa cabbage seasoned with Korean crushed red pepper.
Kimchi may taste complicated, but making it is not. Chop, brine, drain, and mix, then let time and fermentation work their magic. What you're left with is a spicy, addictive dish that's particularly healthy. While kimchi on its own is the perfect accompaniment to assertive Korean food, it also provides amazing flavor in dishes like braised short ribs, fried rice, roasted Brussels sprouts, and tofu stew.

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