Latest news with #Sriracha
Scottish Sun
2 days ago
- Entertainment
- Scottish Sun
I tried UK's wackiest ice cream flavours from pickled onion to Bisto – the crazy £4.50 winner surprised me
How does Sriracha ice cream sound? I SCREAM! I tried UK's wackiest ice cream flavours from pickled onion to Bisto – the crazy £4.50 winner surprised me WHATEVER will Mr Whippy say? To compete, he may need to stick more than a 99 Flake in his cone. An ice-cream parlour in posh Knightsbridge, Central London has come up with some very crazy flavours, ranging from, er, Twiglets, to Bisto and Irn-Bru. 11 Alexander McLeod has tested some of the craziest ice cream flavours Credit: Ian Whittaker Summer pop-up The Ice Cream Project is the idea of eccentric fashion designer Anya Hindmarch, as Waitrose recently revealed Gen Z enjoy a twist of baked beans, soya sauce or cheese in their tubs. She bills her ices, at £4.50 a scoop, as 'a celebration of Britain's kitchen cupboard culture'. But do we likey-lick? Alexander McLeod, right, tries Anya's ice creams and gives his verdicts and marks out of ten . . . read more on TASTE TESTS CRUSH IT I tested budget slushie makers vs £350 Ninja – and a £10 dupe works just as well Jacob's Twiglets 11 The Jacob's Twiglets ice cream has a Marmite tang Credit: Peter Jordan MALTY, yeasty and spiked with a Marmite tang. It's also smooth, which feels strange given how much your brain expects crunch. Oddly, I quite liked it. Rating: 7/10 Punters divided over Scots takeaways loaded ice cream fries Quaker Oats 11 The Quaker Oats offering tasted bland Credit: Peter Jordan SWEET, toasted oat flavour was bland and packed all the joy of a cold bowl of porridge. This ice cream has a velvety vanilla base but is a little coarse. Rating: 5/10 Filippo Berio Extra Virgin Olive Oil 11 The extra virgin olive oil version was Alexander's favourite Credit: Peter Jordan CREAMY base has fruity richness of quality olive oil. Gentle peppery taste lingers to keep you interested. Smooth and balanced. Rating: 8/10 Bisto Gravy 11 The Bisto ice cream nearly works as a treat Credit: Peter Jordan SUBTLE gravy flavour brings roast-dinner warmth but frozen into a silky, scoopable form that nearly works. Shows even Bisto can be made posh. Rating: 6/10 Romney's Kendal Mint Cake 11 The Romney's Kendal Mint Cake version captures its mint sweetness Credit: Peter Jordan AS snow-white as the original slab, this captures that sharp mint sweetness. Refreshing palate- cleanser. Rating: 7/10 Flying Goose Sriracha 11 The Sriracha flavour is bold and strange but not entirely unlikeable Credit: Peter Jordan IT'S Sriracha from the first icy hit – tangy, garlicky, with a slow-building heat that creeps up on you. Bold and strange but not entirely unlikeable. Rating: 6/10 Garner's Pickled Onion 11 The Garner's Pickled Onion flavour tastes more like a dare than dessert Credit: Peter Jordan NORMALLY, when you smell a dish from across the room, it's a good sign. Not here. Vinegary, briny punch feels more like a dare than dessert. Rating: 2/10 Ovaltine 11 The Ovaltine ice cream is really quite nice Credit: Peter Jordan MALTED warmth comforts like a favourite jumper. Balances the sweetness and slight earthiness well, and is really quite nice. Rating: 7/10 Irn-Bru 11 The Irn-Bru flavour looks and tastes just like the drink Credit: Peter Jordan BRIGHT orange and proudly so, this sorbet looks and tastes just like the drink. Fizzy on the tongue, and very sweet. Perfect for a hot summer day. Rating: 6/10 McVitie Club Orange 11 The Club Orange version includes crushed-biscuit pieces for a nice crunch Credit: Peter Jordan NOSTALGIC mix of milk chocolate and zesty orange. The crushed-biscuit pieces provide enjoyable texture and crunch. Rating: 8/10 Unlock even more award-winning articles as The Sun launches brand new membership programme - Sun Club.
Business Insider
6 days ago
- Business
- Business Insider
I tried chicken tender meals from McDonald's and Chick-fil-A. One chain served up juicier tenders.
McDonald's recently launched chicken strips as part of its McCrispy line of products, which also includes the chain's chicken sandwich. In a comparison of Chick-fil-A and McDonald's chicken sandwiches, I ranked the McDonald's version higher than Chick-fil-A, so I was eager to see if the burger chain's chicken strips could also beat out the legacy chicken chain. I ordered a four-piece chicken strip meal, which came with a medium order of fries, a medium drink, and two sauces. I chose the chain's creamy chili sauce, which was launched alongside the chicken strips for pairing. For my drink, I ordered a Diet Coke from both chains. The cost of my meal at McDonald's came to $16.59, excluding tax and fees. The chicken strips came in a cardboard carton. The chicken strips were large and evenly coated in crispy breading. Unlike other chains' chicken tenders, these ones wouldn't exactly be described as flaky. They're more similar to a very long chicken nugget. The chicken strips differ slightly from the chain's buttermilk crispy tenders, which were discontinued in 2020 at the start of the pandemic. Until now, chicken tenders have failed to return to menus, despite fans' pleas to bring them back. Each bite was evenly coated in well-seasoned, peppery breading. The strips paired excellently with the creamy chili dipping sauce. The chain's new creamy chili sauce was created to go with the new chicken strips, and they paired well. The sauce tasted similar to a Sriracha aioli and added just the right amount of spice without being too overwhelming. The creamy dipping sauce clung to every crevice of the chicken strip, ensuring maximum flavor. The meat inside the tender was a little lacking, however. In a master ranking of 11 fast-food chicken tenders, I ranked McDonald's chicken tenders higher than Chick-fil-A's. However, upon a second try, I wasn't so sure. The chicken tenders were slightly thinner and had less shreddable chicken than I remembered from my first taste test, suggesting the quality could be subject to change based on the batch you get. However, I still really enjoyed them. The meal also came with fries and a drink. Though some might argue that all Diet Cokes taste the same, I disagree. I'm a huge fan of McDonald's Diet Coke, which comes with just the right amount of ice and is always perfectly refreshing. The fries also impressed me — they were salty and crispy, and also paired well with the creamy chili dipping sauce. I also ordered a four-piece chicken tender meal from Chick-fil-A. Chick-fil-A has been selling its beloved chicken tenders since 1989, though it didn't launch the chain's signature sauce until the early 2000s. The meal cost $19.89, excluding tax and fees. It came with a medium drink, a medium order of waffle fries, and three sauces. The chicken tenders were evenly fried, but coated with loose, flaky pieces of breading. At first glance, these tenders were noticeably thicker than the McDonald's chicken strips. They also had a lighter, more golden color to them rather than the almost-brown color of the fried chicken strips from McDonald's. The chicken strips paired well with the chain's signature sauce. The chicken tenders really impressed me. They were crunchy yet filled with thick, juicy shreds of chicken meat. I was surprised to find I actually preferred the chicken tenders from Chick-fil-A over the ones from McDonald's. The seasoning was peppery, like the breading on the McDonald's strips, but it had a slightly briny flavor, adding even more flavor. The chicken tenders were also much thicker, making the meal slightly more filling. The meal came with crispy waffle fries. The waffle fries were crispy yet pillowy — the potato inside seemed fluffier than the potato in McDonald's fries, which were more heavily fried. They were also an ideal vehicle for the Chick-fil-A sauce — I was able to practically scoop it up with the fries, which was mouthwatering. I had to give the win to Chick-fil-A, though I still thought McDonald's offered excellent value. I preferred Chick-fil-A's thick and juicy chicken tenders to McDonald's's more heavily fried, crispy tenders. I also liked the fluffy waffle fries in the Chick-fil-A meal more than the crunchy fries from McDonald's. They were a better vehicle for the chain's signature sauce. However — shocking, I know — I actually preferred the creamy chili sauce from McDonald's. It packed more flavor than the Chick-fil-A sauce, thanks to the slight kick from the chili peppers, but it was still creamy enough to evenly coat the chicken strips. When it came down to value, I thought McDonald's won. The Chick-fil-A meal was over $3 more expensive than the McDonald's meal. In terms of value, it had the chicken chain beat.
Business Insider
21-05-2025
- General
- Business Insider
I made Gordon Ramsay's 'perfect' 10-minute burger, and it tasted restaurant-worthy
I made Gordon Ramsay's easy recipe for the perfect 10-minute burger. Ramsay's burger includes bacon, cheddar cheese, Sriracha mayonnaise, and brioche buns. I loved Ramsay's burger, which was super juicy and tasted like it came from a top restaurant. Gordon Ramsay has a recipe for the perfect burger that only takes 10 minutes to make. I discovered Ramsay's bacon cheeseburger recipe while exploring his cookbook " Ramsay in 10," which includes 100 recipes inspired by his YouTube series of the same name. "From raw ingredients to an incredible juicy burger in just 10 minutes… this is my quickest burger ever!" he writes in the description. Ramsay's 15-minute pasta is one of my all-time favorite recipes, and I loved his recent tips for making the best plate of eggs. So, with the holiday weekend coming up, I decided it was the perfect time to give his burger a try. Ramsay's recipe puts a fun twist on traditional burger ingredients. To whip up four of Ramsay's perfect cheeseburgers, you'll need: 16 ounces of ground beef 4 brioche buns 4-8 slices of bacon 4 slices of cheddar cheese 2 egg yolks 1 frozen red chile 1 tomato, sliced 1 onion, sliced Little Gem lettuce Ramsay's recipe recommends adding two slices of bacon to each burger. Since the hickory-smoked bacon I had in the fridge was already quite thick, I decided to use only one slice per burger instead — but feel free to add as much bacon as you wish! His sauce also mixes things up from the usual ketchup. First, I prepped my chile pepper. Ramsay recommends always keeping a handful of chiles in the freezer for burgers, curries, and sauces. "Freezing the chile makes it really easy to grate with minimum fuss," he writes in his cookbook. I took Ramsay's advice and threw my chile in the freezer the night before I made these burgers. I also followed his tip to deseed the chile before grating it for a milder heat. Then, I began making the patties. First, I cracked my egg yolks into the bowl with my ground beef. Then, I added my seasonings, sprinkling salt and freshly ground black pepper on top. After throwing in my grated chile, I mixed everything together with clean hands. I divided the beef and formed four patties, each around 1 inch thick. "Remember that the thicker you make the patties, the longer they will take to cook," Ramsay writes in his cookbook. "So if you want these on the table in under 10, press your burgers until they are a little thinner for a quicker cooking time." I drizzled some vegetable oil on my griddle over medium-high heat. Ramsay recommends using either a griddle or a frying pan for this recipe. Since I was making four burgers, I opted for the griddle so I could cook everything together. Then, I threw my burgers on, seasoning them with some more salt and pepper. I allowed my patties to cook for about four minutes. While my patties were cooking, I quickly whipped up the sauce. I added my mayonnaise and Sriracha into a small bowl, threw in some salt and pepper, and mixed everything together — so easy. After four minutes, I added my bacon and onion slices to the pan. Once the bacon and onion slices were on the griddle, I increased the heat to high. As everything cooked together, I prepped the veggies for my burgers. Then, I flipped the burgers, bacon, and onions. Per Ramsay's recipe, I allowed them to cook for another five minutes. While my burgers were still on the griddle, I got the brioche buns ready. My bacon and onion slices were ready before my patties, so I took them off the griddle first. I placed them on a plate covered with a paper towel, per Ramsay's instructions. It was time to turn my burgers into cheeseburgers! Then, I tried Ramsay's special trick to melt the cheese. Ramsay recommends covering the patties with a lid or upturned saucepan to help the cheese melt — a similar method to the one I tried while making Guy Fieri's perfect burger. The cheese came out beautiful. It was almost time to eat, but first, I needed to build my burgers. After spreading the sauce, I threw on my veggies. I added my cheeseburger, bacon, and onions. I drizzled some extra sauce on my top buns and was done. Barely 10 minutes had gone by, and my burgers were ready to go. The cheeseburgers looked absolutely glorious. From the plump patty with oozing cheese to the crispy bacon right on top, this towering burger looked seriously impressive. It made for a great Instagram picture, but would Ramsay's burger taste as good as it looked? Oh yeah. Ramsay's 10-minute burgers were perfectly cooked. The patty was beautifully juicy, and the Sriracha mayonnaise and grated chile added just the right amount of heat. The bacon and onions also gave each bite some nice crunch, while the fresh tomato and lettuce cut through the heavy ingredients. I'll definitely be making Ramsay's perfect cheeseburger again. I've tasted some of the best restaurant burgers in the game, from the iconic cheeseburger at Peter Luger to Obama's favorite burger at Upland in Manhattan. And honestly, Ramsay's homemade burger recipe is right there with them. Plus, it's so easy and cheap to make at home. With summer on the horizon, barbecue season is here. And I can guarantee Ramsay's burger will impress at your coming Memorial Day and Fourth of July parties.
Epoch Times
20-05-2025
- Lifestyle
- Epoch Times
Asian Slaw With Ginger Peanut Dressing
View the This Asian slaw is a great way to eat your colors—and it's every bit as delicious as it is good for you. I know the ingredient list looks long, but don't let that stop you. Thanks to all the prepped veggies available at the supermarket these days—like shredded coleslaw mix, shredded carrots, and shelled edamame—it comes together super quickly. Pair the slaw with my What You'll Need To Make Asian Slaw with Ginger-Peanut Dressing For the Ginger-Peanut Dressing Jennifer Segal For the Slaw Jennifer Segal Step-by-Step Instructions For Asian Slaw Begin by combining the honey, vegetable oil, rice vinegar, soy sauce, sesame oil, peanut butter, salt, Sriracha, ginger, and garlic in a mixing bowl. Jennifer Segal Whisk until the peanut butter is dissolved. Set aside until ready to dress the slaw; the dressing can be made up to a few days ahead of time. Related Stories 3/19/2025 6/4/2024 Jennifer Segal To make the slaw, combine the shredded coleslaw, shredded carrots, red bell pepper, edamame, scallions, peanuts, and cilantro in a large bowl. Jennifer Segal Before serving, add the dressing and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary, then serve. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Enjoy! Jennifer Segal Asian Slaw With Ginger Peanut Dressing Serves 6 as a side dish 1/4 cup honey 1/4 cup vegetable oil or alternative 1/4 cup unseasoned rice vinegar 1 tablespoon soy sauce 1 teaspoon sesame oil 1 tablespoon peanut butter (I like Skippy Natural No Need to Stir) Heaping 1/2 teaspoon salt 1 teaspoon Sriracha sauce (optional) 1 tablespoon minced fresh ginger 1 large garlic clove, minced For the Slaw 4 cups prepared shredded coleslaw 2 cups prepared shredded carrots 1 red bell pepper, thinly sliced into bite-sized pieces 1 cup cooked and shelled edamame 2 medium scallions, finely sliced 1/2 cup chopped salted peanuts (or you can leave them whole) 1/2 cup loosely packed chopped fresh cilantro In a medium bowl, whisk together all of the ingredients for the dressing (be sure the peanut butter is dissolved). Set aside. Combine all of the slaw ingredients in a large mixing bowl. Add the dressing and and toss well. Let the slaw sit for at least ten minutes so the vegetables have a chance to soak up the dressing. Taste and adjust seasoning if necessary (I usually add a bit more salt.) Serve cold. This slaw is best served fresh but leftovers will keep in a covered container in the refrigerator for a few days. Jennifer Segal Make-Ahead Instructions: The dressing can be prepared up to 2 days ahead of time; store in a covered container in the refrigerator. Nutrition Information Calories: 339, Fat: 21g, Saturated fat: 2g, Carbohydrates: 33g, Sugar: 16g, Fiber: 5g, Protein: 8g, Sodium: 480mg, Cholesterol: 6mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. This article was originally published on Follow on Dear Readers: We would love to hear from you. What topics would you like to read about? Please send your feedback and tips to
Glasgow Times
09-05-2025
- Entertainment
- Glasgow Times
Team behind Ramen Dayo to open new spot in Glasgow
Taking over the space vacated by Ramen Dayo on Argyle Street in the heart of Finnieston, Yakitori Shack will open its doors on Tuesday, May 13. The focus will be binchotan-grilled yakitori and sides straight from the robata grill, rice & noodles and bold, simple flavours built for pairing with cold beer and cocktails. The kitchen centres around binchotan charcoal, the clean-burning, high-temperature charcoal imported from Japan and considered the best charcoal in the world, for the way it smokes and sears. READ NEXT: Hundreds gather as 'first of its kind' road bridge opens on the River Clyde Yakitori Shack favourites from the original pop-up will return, including the skirt steak skewer, peanut butter noodles, and the elote japonais (corn ribs slathered in Kewpie mayo, Sriracha and grated hard cheese). Fans of Ramen Dayo will be thrilled to see a few beloved dishes return too, like the Karaage chicken, but with a brand-new twist. Inside, you'll find custom-made Japanese lanterns and noren curtains, sourced straight from Japan, a subtle nod to Tokyo's backstreet grill joints. Downstairs, there is a traditional izakaya style private dining area, with three separate rooms, sitting up to 10 people. With a late licence, Yakitori Shack will also be serving up an extended drinks menu and regular DJs.
