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Buzz Feed
25-05-2025
- General
- Buzz Feed
Accidental Recipe Discoveries That Taste Amazing
Sometimes the best cullinary discoveries are entirely unplanned. Redditor Njdevils11 asked, "What cooking decision have you made in desperation only to find out it's frickin' delicious?" Here's what people said. "I was out of sour cream when making funeral potatoes but I decided to use leftover French onion chip dip. It's the only way I make them now." —FleetwoodSacks "I was desperate for breakfast potatoes with a protein. The problem: I only had sesame oil and pepperoni. Well, how bad could it be? I thought. Turns out, not bad at all. In fact, it was outstanding. I've been honing that recipe. I've cooked it like every weekend since, and it's a new personal favorite." —Njdevils11 "I was making a burger, but I didn't have Mayo or even ketchup. I just had tobasco and peanut butter. So I mixed Tobasco and peanut butter, and I slathered it on the buns. The hot patty melted the peanut butter so the consistency was perfect, and it was reminiscent of satay sauce." —Zumar92 "Once I was snowed in for four straight days and only had chicken breast, plain yogurt, roasted peanuts, overripe bananas, and honey. I decided to throw them all together, and to this day, it's still one of my favorite mistakes for dinner. FYI, I put a bowl of yogurt, honey, and crushed peanuts on the side and sauteed the chicken with the bananas (both marinated in honey, salt, black pepper, and a bit of brown sugar)." —fiorebianca "I was trying to use leftovers, so I stuffed peppers with roast chicken, onions, potatoes that'd soon go bad, and a chilli-lime rub, topped with cheese. Added tomato sauce, and it was GOOD." "Egg roll wrappers for fried ravioli. It was the holidays some years back, and some friends ended up having to stay over longer than we planned because of a snowstorm. I was in the kitchen hunting for extra party snack ideas, and found that we had the ingredients for cheese ravioli filling and jarred sauce, but not enough flour to make pasta. I did have egg roll wrappers, which are similar, right? They fried up beautifully and were basically like a flat Rangoon. I intentionally make them this way now, and they're always a hit." —Alaylaria "Years ago, when I was still kind of a baby cook, I bought soba noodles from a Thai supermarket. I used the back of the package for instructions, but they were written in somewhat broken English, and the word thyme ended up in there. When I realized the mistake, it was too late, and I already had a pot of soba noodles sprinkled with dry thyme. I thought, 'screw it,' and just threw some butter in there. It was DELICIOUS, and I still make it occasionally." —allie06nd "Yogurt instead of milk in boxed mac 'n' cheese. Tangy and so good!" —hedgecase "I didn't want to go through the hassle of making ramen broth, so I decided to just use what I had. I added Thai red curry paste, some chilis, and onions to a pot. Added coconut milk, soy sauce, and water. Cooked the ramen noodles in that. The result was basically ramen in a Thai red curry broth. It was absolute fire. I prefer it to any ramen I've eaten at restaurants." —95Smokey "I wanted chicken parm. I thought I had everything for chicken parm. I didn't check the kitchen. Boiled pasta, started to fry chicken cutlets... Turned out, I was missing some crucial ingredients. I had cheddar cheese and BBQ sauce. Eventually, we started to call the dish cowboy chicken pasta. It's noodles, cheddar cheese on top of the fried chicken, and BBQ sauce. Maybe I will meal prep it this week. And when I'm feeling really lazy, I resort to a frozen chicken tender." "Not cooking, but while making an Old Fashioned cocktail, I didn't have any oranges to muddle. I looked in the fridge and bam! Orange marmalade to the rescue. Delicious!" —Funnygumby "I was making a protein bowl and mixed leftover white rice with tuna salad (canned tuna, mayo, Dijon mustard) and mashed in a couple of hard-boiled eggs. It might sound pretty off-putting. But the eggs and rice kind of make it this really soft, pillowy texture, and the flavor of the tuna overpowers any egginess. It's honestly good." "I discovered that if you panfry tinned pineapple rings with extra firm tofu, then make a sauce with the juice, peanut butter, soy sauce, and chili flakes, you get pure deliciousness on rice." —Mixtrix_of_delicioux "Years ago, I only had one banana while making banana bread so it tossed it in along with some crushed strawberries and made some delicious strawberry banana bread that I can't recreate to this day." —namu24 "I was. making a pot roast and didn't realize I was out of salt. In its place I dumped cheap grated parmesan cheese on top. Never going back." —NaPaCo88 "I tried adding savory ingredients to oatmeal instead of rice... Turns out, savory oatmeal goes hard." —TanisHalfElven77 "Years ago, I started making pancakes without realizing the only milk I had was spoiled. So I used sour cream. The rest is history." —chileheadd "I slathered a whole chicken in plain mayo because it was literally the only condiment available. After 40 minutes in the oven, it shattered my whole entire world view." —Erenito "Once I was grilling and I really wanted to grill zucchini to go with my chicken, but I only had fresh cucumbers. So I sliced them long-ways, seasoned them, and threw them on the grill anyway. Holy moly, they were SO good! I still love grilled cucumbers, and they are a delicious addition to salads and other things too." "A friend of mine decided to make chocolate chip cookies before realizing he didn't have shortening, so he substituted bacon grease. He said they tasted amazing, not to mention how delicious the aroma smelled while baking." —Normal-While917 Tell us yours! What is a delicious cooking discovery you made entirely by accident or because you were out of an ingredient? Add it in the comments or in this anonymous form.
India Today
14-05-2025
- Entertainment
- India Today
‘Kesari Chapter 2' breaks fake narratives about Jallianwala Bagh killings: Karan Singh Tyagi
Karan Singh Tyagi had a cushy life as a lawyer in New York, but one fine day, he told his law firm partner he wanted to take a sabbatical and give filmmaking—his passion—a shot. From starting out as a clapper boy in Vishal Bhardwaj's Rangoon (2017) to directing Akshay Kumar in the hit Karan Johar-produced historical drama Kesari Chapter 2 (Rs 84 crore in collections and counting), Tyagi has come a long way.'My father inculcated in me a love for movies,' shares Tyagi, seated at the Dharma Productions office in Mumbai's Andheri. 'Every Friday night, we'd go to the cinema. Watching films was a religion; dissecting and talking about them was an outlet for me.'It's while doing the latter that Tyagi would get to know Somen Mishra, who'd run the blog site moifightclub, for which Tyagi would write articles. Their paths would cross again as Mishra joined Dharma Productions, later becoming its head of creative development, and Tyagi began developing several project ideas for it, including a script he hopes will see the light of day.'Somen was instrumental in getting this film (Kesari Chapter 2) made,' says Tyagi. 'He backed Amrit (Amritpal Singh Bindra, co-writer) and I on the film.'advertisementPrior to striking big with his feature film debut, Tyagi earned his credits with Leo Media Collective. He was part of the writing team for season two of Amazon Prime series Bandish Bandits and also worked on the series Kaalkoot (JioCinema).Kesari Chapter 2 is the result of Dharma and Leo Media Collective banding together. Says Tyagi, 'They championed a first-time director.' In a conversation with INDIA TODAY, the Harvard Law School alumnus talks about his film, which shines a light on nationalist lawyer C. Sankaran Nair, who had taken on the British over the 1919 Jallianwala Bagh massacre, and addresses the criticisms directed at it.Q. There's been some criticism about how you have apparently taken too much creative licence with history in telling the story of C. Sankaran Nair.A. I took an insight from Sankaran Nair's life—he was knighted by the British, worked for them and fought a case against them. I wanted the transformation to be clear—the character arc of British loyalist to the biggest patriot play adapting a court case—the actual case went on for months—we were compressing it for a two-hour film. When you do that, you have to compress the timeline and combine characters. I wanted my film to be seen by maximum number of people, which explains the choices we real case took place half in Punjab and half in London. For ease of communication and language, we kept it as one singular venue. Here is where my legal experience comes in. Our case is about what really happened at Jallianwala Bagh on April 13, 1919. We have not deviated from the incident. A plane did fly over the gathering; a fake curfew was imposed to label people as terrorists; Gorkha and Baloch soldiers were called in (Sikh soldiers would refuse shoot-at-sight orders). We were cognisant we wanted to use the word genocide, something the world hasn't were adapting the book written by the great grandson of Nair. His family was involved at the scripting stage; they were the first to watch the film and give their stamp of approval.Q. There's concern that viewers may believe all the events depicted in the film actually happened. A. I am a huge fan of [Hollywood screenwriter] Aaron Sorkin, and there's a quote of his—that movies on real-life people and incidents need not be photographs; they can be paintings. When you paint, you have more latitude in creating drama and interpersonal dynamics. We have not deviated from the soul of Nair's life. The movie brings the story out into the public domain. I want more people to read the book and know more about Nair's life.Q. Akshay Kumar, as Sankaran Nair in the film, at one point uses the F word in courtroom. This has had both audiences cheering in cinemas and others talking about courtroom decorum and historical accuracy. Was the film an outlet for you to vent your rage and anguish about the Jallianwala Bagh massacre?A. For us, it was that Nair couldn't have fired a bullet, so he used his voice to seek justice. For me, the entire last scene is reflective of the new, modern India, which doesn't hesitate to look the oppressor in the eye and hold them accountable. It was very important to use the F word and show the confrontational side. We have been submissive for far too Michael Dyer committed a heinous act, but what did the British empire do? They protected him and put their entire might in putting forth a narrative that the innocent children [at Jallianwala Bagh] were armed terrorists. A pension fund was set up for Dyer, and Rudyard Kipling wrote an article about how he saved India. People still believe in that fake narrative. We wanted to demolish it, send the message that we will hold you accountable.Q. It's a period tale but there's also some contemporary relevance—at least some scenes and dialogues suggest so.A. One of the main reasons why the massacre took place is that Hindus and Muslims had come together to protest against the Rowlatt Act during Ram Navami, which was a big blow to the empire's policy of divide and rule. We are just carrying that thought forward. It's a period film which speaks to the present. We live in a time when unlawful detentions happen around us and artists are held accountable for their thoughts and quote 'Empires perish because they listen to their lawyers and ministers and not to their poets' was the driving factor when writing this film. Kesari Chapter 2 begins with a case of a revolutionary poet (Kripal Singh) being held accountable for his work. Nair's transformation happens because of Kripal Singh and what happens to his son. His journey is that of a lawyer who fought the case with the soul of a poet and a revolutionary. I wanted that message to be as clear and loud as What are you working on next?A. I'm writing my next. It will be a drama reflective of the beautiful country we live in and a commentary on today's time. I want my films to be seen by the entire country.Q. So no regrets about leaving law behind?A. None whatsoever. The reading part of law remains intact, and my wife is a lawyer. There's gratitude that I got a second chance to do something I am passionate about. Law has helped me acquire a structured way of approaching a particular problem and the ability to to India Today Magazine
Time Out Dubai
30-04-2025
- Entertainment
- Time Out Dubai
Jooksing: Meet the latest addition to Neighbourhood Food Hall
We hope you're hungry, because the Neighbourhood Food Hall just is about to have a brand new addition. Enter Jooksing, the new Chinese-American restaurant served up by none other than renowned Dubai chef Kelvin Cheung and Neha Anand. Opening on Friday May 2, the casual-dining restaurant is filled with nostalgic dishes, and they are all under Dhs60. If you like this: All the best food halls and markets to try in Dubai Split into wings, beef, chicken, rice and chow mein dishes, be sure to kick things off with some spring rolls or crab Rangoon before you dive into the mains. For those unsure where to start, chef Kelvin recommends signature favourites including the Jooksing wings, Mongolian beef and sweet and sour chicken. Covered in bright red signage and with staff all wearing fun aloha shirts, the new addition to the hall shouldn't be hard to spot. Named from a the slang Cantonese word originally used to describe Chinese Americans, Jooksing is being used to celebrate the fusion of the two cultures. Catering for everyone, the new eatery is also packed with gluten-free favourites, and if you can't make it to Motor City, you can simply order online and have it delivered instead. Whether you're after a quick lunch, a relaxed dinner or to satisfy a late-night craving, a portion of the Dhs40 wings should do it. (Credit: Supplied) The latest addition to the Neighbourhood Food Hall, Jooksing will be joining some incredible neighbours, from the Mexican delights at Los Tacos Hermanos to The Meating Room. Opening Fri May 2. Daily noon-10.45pm. Neighbourhood Food Hall, Motor City, @eatjooksing (055 856 9696). Hungry for more? Where to get the best bar food in Dubai (whether you drink or not) Brilliant plates with your drinks 10 best local dishes to try in Karama (and where to get them) No, it's not all that spicy 30 best places to get a slice of pizza in Dubai From thin and crispy to puffy crusts, here are the tastiest pizzas in town
Yahoo
16-04-2025
- Business
- Yahoo
Bouncing back
Apr. 16—PROCTORVILLE — When the bridge connecting Proctorville to Huntington, West Virginia closed for road work last year, the traffic, reduced to one lane, impacted many businesses in the village, Mayor Bill Elliott said. With a temporary stop light backing up cars in each direction, he said the waits could, at times become excessive, with the usual quick trip taking up to an hour in heavy traffic. As a result, businesses in the village reliant on Huntington customers had to struggle through the two months of work in the fall. One of those impacted was China Wok, located at 6262 County Road 107 in the Kroger plaza in Proctorville. Owned by Jason and Annie Lin, the business has been in operation for 10 years. "It really hurt them," Elliott said of the traffic impacts, noting that those who work at St. Mary's Medical Center in Huntington, a major source of business for China Wok, would cancel orders, rather than deal with the extended time to pick up food in Proctorville. The Lins, who live in Rome Township and whose children attend Fairland schools, said they were also impacted by customers not using delivery services like Door Dash while the bridge was closed. "They've really bounced back, though," Elliott said of the business. Jason Lin said it was "almost back" to what it was before the closure. China Wok specializes in traditional Chinese food, and has a hibachi menu. The Lins say some of the most popular items on the business are crab Rangoon and egg rolls. However, customers returning since the closure will notice an addition to the menu. "We have sushi now," Annie Lin said. She said this was added in December, not long after the bridge reopened. Elliott said China Wok has been popular in the village and said residents have rallied around them. "They're great people, and the community loves them," he said. China Wok is open every day, except Tuesday, from 11 a.m.-9:30 p.m.
Washington Post
07-04-2025
- Business
- Washington Post
The D.C.-area restaurant openings we're most excited about this April
Breaking into our local restaurant scene is never easy. But that doesn't deter eager chefs and entrepreneurs looking to make their mark on D.C. This month's band of go-getters includes a veteran restaurateur branching out in new directions, a first-timer looking to build community with tank-to-tap beers and a U.K. hospitality group infatuated with Mid-Atlantic seafood. Chef-turned-restaurateur Tim Ma, who has migrated from Vienna (Maple Ave Restaurant) to Shaw (the now-defunct Kyirisan) to Navy Yard (Any Day Now), aims to fulfill a lifelong dream of opening 'quote, unquote, a Chinese restaurant by a Chinese person in Chinatown' with his latest venture. Ma originally launched Lucky Danger as a pandemic carryout near Mount Vernon Square in late 2020. He subsequently opened other branches in Pentagon City, but this month marks an elevation of the concept, as he brings a refined, sit-down version of the restaurant to 709 D St. NW. Ma and chef de cuisine Robbie Reyes have revamped an existing menu built on Americanized offerings like crab Rangoon, General Tso's chicken, and beef and broccoli. The new menu features spruced-up entrées including Sichuan-style mapo tofu with fermented black beans and rice cakes; Maryland blue crab lo mein; egg noodles blanketed in black vinegar and toasted breadcrumbs; whole crispy flounder freshened by papaya salad; and Peking duck with fish sauce, cured cucumber and butter lettuce. Look for additional snacks at a cocktail bar tucked into the back. And prepare to nurse 'overproof' whiskey drinks at a semiprivate mah-jongg parlor nestled behind a wall of red lanterns. Ma is also launching Tacocat — an outgrowth of the Asian-fusion snacks he served at Wild Days on Eaton's rooftop — in the Foggy Bottom food hall Western Market. This version of Tacocat will be an all-day venue serving breakfast tacos and Any Day Now's coffee service in the morning, and globally inspired tacos accompanied by tequila, mezcal and beer starting at 11 a.m. And if that weren't enough, he's planting Sushi Sato in the three-level home of the short-lived Bronze (1245 H St. NE). The plan is to serve sushi on the first two floors — including a two-tiered, time-restricted all-you-can-eat option ($50 per person for standard fare, $70 for premium offerings). Ma says he's reserving the top level for an undisclosed project. His secret to juggling multiple openings all over town without losing his mind? 'We've built a really big, diverse team now, so luckily, we have the bandwidth to do so,' he says of an eponymous hospitality group that's now home to like-minded business associates and about 15 chefs tasked with keeping their respective kitchens on point. 709 D St. NW. Entrées, $25 to $90. 'We're here to create a community space,' Henceforth managing partner Mike Spinello says as co-founder and head brewer Benjamin Mullett nods approvingly from the entrance of their nascent 10-barrel brewhouse on H Street. Spinello, a local resident who dreamed up the homegrown brewpub in March 2023, joined forces with Mullet, an award-winning alum of Skipping Rock Beer Co. in Stanton and Pale Fire Brewing Co. in Harrisonburg, to make their own fun starting April 19. They have carved up the three-story establishment where H Street Country Club once stood into themed areas, including the dedicated brewhouse, a casual pub (seating for 25), a stylish wine bar (30), a dedicated taproom (75) and a rooftop deck still under renovation (expected to come online this summer). Mullett says the brewhouse will keep up to 12 beers flowing from the taps at both the downstairs pub and upstairs tasting room. 'It's all going to stay here with us,' Mullett says of every drop of beer produced. While he's partial to Belgian-style brews and dark lagers, Mullett says they'll probably launch with an easy-drinking cream ale that's been well received at special events and experiment a bit with light, dark, hoppy, sour and extra-special bitter beers before settling on a core lineup. 'Whatever the customers are enjoying the most, we'll continue to make that,' Mullett says. Chef Walfer Hernandez, an alum of Capitol Hill bourbon den Barrel, is working on an array of beer-friendly snacks and sandwiches for the pub crowd and some snazzier options for those dining upstairs. Opening pub grub includes a half-dozen types of chicken wings (one fried, the others grilled); fried mushroom quiche; soft pretzels twisted into the Henceforth logo; jagerwurst on pretzel buns; and gyros stuffed with roasted lamb, pickled onions and tzatziki sauce. Entrées include crab cakes, pasta carbonara with guanciale, roasted cauliflower with black garlic labneh, braised beef cheeks, and a house burger featuring a bacon-fat-infused patty topped with nutty Lusk cheese. Desserts range from peach tart with coconut rum to blood orange possets. Spinello says wine director Monica Lee, an alum of Mount Pleasant restaurant Elle, is in charge of lifting everyone's spirits at the wine bar and noted that the pub will feature some batch-made cocktails — along with other Easter eggs. 1335 H St. NE. Entrées, $12 to $24. At the Wharf's airy new Fish Shop, expect a lineup that's frequently in flux. 'Our menu is going to be changing quite often because we are trying to utilize what the fishermen are able to get for us,' chef de cuisine Ria Montes, an Estuary alum, says of the sourcing plan for the newcomer opening April 29. Whereas parent company Artfarm's original Fish Shop in Ballater, Scotland, features Loch Leven clams, Macduff lobster and Shetland mussels, Montes says its D.C. counterpart will highlight sustainably farmed oysters, wild blue catfish, soft-shell crabs, striped bass and tuna (when in season) plucked from our surrounding waters. Her opening menu items include crumpets laced with smoked trout from Virginia-based Smoke in Chimneys; Tall Timbers oysters from Maryland's Double T Oyster Ranch served raw, with kombu-green apple mignonette, or grilled with 'nduja brown butter; an adaptation of Scottish seafood bisque stocked with Maryland blue crabs, pickled clams and double cream; roasted Chesapeake rockfish; and a roasted half-chicken paired with an emulsified oyster sauce honoring a recipe from the historic 'Maryland's Way' cookbook. Oyster lovers looking to ignite each slurp can splash on a housemade hot sauce forged from locally grown habaneros, Fresno chiles and aji dulce peppers fermented for 30 days before bottling. Pastry chef Patrick Gannon, most recently at Kiln in Alexandria, is contributing sweets ranging from dark chocolate ice cream flecked with sea salt and olive oil to tiramisu spiked with candied Virginia peanuts. Montes says he's also working on a Smith Island cake. D.C.'s Fish Shop expands on a restaurant portfolio that includes Scotland's flagship Fish Shop, the bicoastal Manuela (Los Angeles, New York City) and other European eateries. The Wharf location will sprinkle seating for about 200 guests around a dedicated oyster bar, a main dining room overlooking the marina, three private dining spaces and patio seating (in the works). Design touches include a signature tartan woven by Scottish artist Araminta Campbell, custom bar lamps made of recycled glass by Washington Glass School director Erwin Timmers, and an overhead art installation depicting a shoal of fish crafted by Scottish willow weaver Helen Jackson and North Carolina wisteria weaver Angela Eastman. 610 Water St. SW. Entrées, $30 to $45.
