Latest news with #foodlovers
Daily Mail
3 days ago
- General
- Daily Mail
People are only just realising what the metal part on the handles of scissors is for
A man has been left 'mind blown' after discovering what the middle metal part of scissors are used for. Taking to Reddit, on a thread called 'Does Anyone Know?' the anonymous user shared a picture of a pair of scissors and asked: 'Does anyone know what this part of the scissors is for?' Hundreds of people then replied saying they are known as 'kitchen shears' and have multiple purposes. Tasks that the shears can help with include using scissors to crack nuts and open bottle tops. Taking to the comment section, one user replied, writing: 'I always thought they [were for] nutcrackers.' Another person said: 'I also thought this but now I'm going to try everything everyone suggests it is. I'm invested.' However, another chimed in and said they use the section to split open lobster and crab claws. 'They are great for cracking lobster claws,' they said. A different user added that the section can also be used like teeth to open bottles and jars by latching the section onto the top of the lid and twisting it. They wrote: 'For taking off tight bottle caps, just put it around the cap and squeeze - the teeth will bite into grip while the scissors give you more leverage to turn.' Elsewhere, a cook responded to the forum and said kitchen shears can be used to remove bones from slices of meat. They commented: 'I'm a chef and they are meant for taking the bones out of the meat. People say they're nutcrackers, but you grab the meat you put the bone in between those metal things, twist and pull the bone out.' A fifth person added their thoughts: 'It's sometimes called the "bone-notch" or the "serration-grip". 'They're generally multi-purpose, and most have been covered in the other comments, but to summarise, they can be used for cracking nuts, gripping or breaking meat bones, opening bottles, and removing raised wine corks.' However, others claim its use is for cutting fresh herbs, making them easier to incorporate into dishes. 'Everyone is saying bottle opener or nutcracker when I assumed it was for stripping herbs,' another said, adding, 'The more you know.' Elsewhere, a different user said the section shouldn't just be used to open cork wine bottles but also for screw tops, once again proving its versatility. 'Opening screw top bottles that are too tight to open by hand,' another Redditor added. It comes after fast food lovers have been shocked to discover that the vinegar served at chippies is not, in fact, vinegar. The majority of chip shops don't use real vinegar, and instead use a cheaper alternative. This cheaper version of the condiment, called a 'non-brewed condiment', is made from acetic acid, water and colouring. While it may have the delicious flavour of its authentic counterpart, legally it cannot be called vinegar as it isn't brewed from alcohol. Not only is non-brewed condiment cheaper to make than real vinegar, it is also much quicker to make - and it has a longer shelf life. And those who totally cut out alcohol from their diet can enjoy the alternative made from acetic acid, water and colouring - for example, those following a halal diet. In addition it is usually gluten-free, unlike malt vinegar, which coeliacs and those with an intolerance have to avoid. Chippies are able to buy a concentrated form of the condiment, which can then be diluted with water, before it is liberally splashed on delicious, hot piles of fried potatoes. When LadBible shared an Instagram post revealing this vinegar news, people took to the comments section to share their thoughts. Many were unconcerned about the provenance of the condiment, with one writing: 'Sorry but chippy "vinegar" is the best, even if my whole life has been a lie.'
Telegraph
3 days ago
- Entertainment
- Telegraph
Tom Kerridge's Michelin-star barbecue menu – including game-changing kebabs
Why do I love barbecue cooking? First and foremost, it's got to be the flavour profile. All those smoky, charred flavours and delicious caramelisation – there's nothing like it. And you can explore some incredible global influences on the grill, tasting almost every cuisine you can think of – without ever leaving your back garden. Lastly, it's one of the most forgiving ways you can cook. There's an element of unpredictability – you can't be too precise as you can never completely control it – but that's part of the fun. There is a little more to it, however, than simply whacking on a burger, hoping for the best, then taking it off when it's looking a bit burnt. The basics of barbecuing The kind of barbecue most people will have at home will be some variation of a metal rack set over coals, usually with a lid. Think of it like using the grill in your kitchen oven, but the heat is coming from the bottom rather than the top. It can be quite intense heat and has a great smoky flavour, so cooking like this is perfect for smaller pieces of food that cook fairly quickly, whether that's halloumi, prawns or a minute steak. Heat control This can be done in one of two ways. Using metal coal tongs, you can simply move the coals around underneath the grill to create hotter or cooler spots. Depending on what you're cooking, you'll likely want a range of temperatures on your barbecue at the same time – higher, direct heat to sear meat or fish; cooler, indirect heat areas to cook some veg more slowly – so shift your coals around to create different heat zones. Alternatively, just pick up whatever you're cooking and move it to a cooler part of the barbecue, maybe around the edge. Alternative cooking methods You can treat your barbecue like a hob and cook using pans or trays. You'll still get a lot of that amazing smoky flavour and it's ideal for ingredients you wouldn't usually think about cooking on the grill, like more delicate fish or vegetables, without risking them sticking to the rack or falling between the gaps. Step up the smoke To further enhance that distinctive, irresistible smoky taste, you can either cook things slowly on the grill, to allow more time to absorb flavours from the coals, or introduce an intense extra smokiness right at the end of cooking – try adding wood chips to the coals, which burn quickly, releasing a flavoured smoke to boost dishes such as the halloumi and aubergine burgers shared here. Why marinades are the secret to success Dry rubs and marinades are easy ways to make a big, big difference to meat, fish and veg. Dry rubs – blends of spices, seasonings and sometimes sugar – add an intense extra level of flavour, and they create a beautiful crust as they cook. When it comes to marinades, even if you have just half an hour it will impart so much extra flavour, and can also help prevent meat and fish drying out during cooking. Play around with all those amazing flavours, make a bit of a mess, and, most of all, enjoy the process.
Yahoo
3 days ago
- General
- Yahoo
Kids eat free at Wanton Fu for first 2 weeks in Jun
Here's some great news to kick off the June school holiday season. From 31 May to 15 Jun, all kids below 16 get to eat a FREE bowl of Noodles with every paying adult at Wanton Fu, a popular noodle spot at ARC 380 in Jalan Besar. After an unexpected closing early this year, Wanton Fu relocated to another unit in the same building in Mar. This marks their 8th year in the Jalan Besar estate since their opening in 2018, and they've proudly garnered a small but loyal customer base in this neighbourhood. Their Signature Fu Noodles (Dry/Soup) go at S$5.50 for a small and S$6.50 for a large portion. This 2-week Wanton Fu promo only applies to the small bowl, but you get to enjoy it for half the price, so I'd say that's a pretty good deal regardless. Though only the Wanton Noodles are free for kids, who's to say the paying adult can't order other dishes? Have a taste of their crowd-favourite Fried Set Combo (S$8.50 for small, S$9.50 for large) and Roast Pork Set Combo (S$8.50 for small, S$9.50 for large). Pork Belly Noodles at S$8, say whaaat? With a perfect balance of fat and meat, one bite of this pork belly will put you right in vacation mode. Not to mention, their wantons and dumplings are wrapped by hand, and the char siew and roasted pork are roasted by themselves, too! This place got standard one hor. Open till 12am on weekdays, Wanton Fu is the perfect spot for a quick lunch fix or even a sinful late-night supper. Hopefully, your teenager isn't asleep by then. Other than the fact that it's only valid for dine-in, there are no other conditions to this Wanton Fu promo. So set aside your doubts, and head down to Wanton Fu to spend some quality family time this June holiday, indulging in their robust noodles and plump homemade wantons. 11 best wanton mee spots in Singapore that will leave you 'wanton' more The post Kids eat free at Wanton Fu for first 2 weeks in Jun appeared first on
Yahoo
3 days ago
- Business
- Yahoo
In a Year of Heartbreaking Obits for L.A. Eateries, Santa Monica's Tar & Roses Remains a Treasure
In a Year of Heartbreaking Obits for L.A. Eateries, Santa Monica's Tar & Roses Remains a Treasure originally appeared on L.A. Mag. Chef Andrew Kirschner has a lot to be proud of. His restaurant, Tar & Roses, and its inviting dining room with views of his warm bustling kitchen on Santa Monica Boulevard is filled to capacity most nights. His clean-eating menu is globally inspired but locally sourced, which has led to rave reviews. His smiling knowledgeable staff are consistently applauded for their service. But considering this past year that has seen obituaries written for some of the most prominent restaurants in Los Angeles - the Original Pantry, Bicyclette, Manzke, Cassia, Bar Chelou, Eveleigh, Cafe Tropical - a sad and endless list, Kirschner is mostly proud that Tar & Roses has survived seemingly insurmountable obstacles to remain a Santa Monica staple for food lovers. 'We have taken our fair share of beatings but have come back fighting every time,' Kirschner told Los Angeles. Since opening in 2011 to long lines, Tar & Roses was hit with a fire eight years into its operation. Vandals destroyed the restaurant in the chaotic riots that ripped through many parts of the city during the 2020 protests following George Floyd's death, forcing him to shut down for several months to rebuild, only to open just in time for the forced shutdowns that came with the Covid pandemic. "It's not easy to survive in this business in Los Angeles without any of those hardships," Kirschner said. He credits his loyal customer base and "extraordinary staff," for helping him survive, and remain a fan favorite for food lovers. On a recent night, we were completely wowed by a fried whole snapper that looks almost too good to eat served with a dipping sauce we will revisit in our dreams. Bruschetta piled high with a savory chicken liver mousse was one of those life-changing bites that will bring us back for more. Octopus skewers? Yes, please Chef! Even the mushrooms in a sea of white beans and chimichurri was a delight. In a town that likes to eschew dessert, that would be a wasted opportunity. The strawberry ricotta crostada with a side of some sort of salted ice cream magical concoction may be a better ending than a good make-out at the the end of a hot first date. 602 Santa Monica Blvd., 310-587-0700 This story was originally reported by L.A. Mag on May 30, 2025, where it first appeared.
Telegraph
5 days ago
- Health
- Telegraph
Dry-rub buffalo chicken wings
Juicy, crispy wings are coated in punchy spices that bring the heat, and served with a cool creamy ranch dressing to help keep things balanced. These are the ultimate crowd-pleasers and you'll likely be making them on repeat all summer long – your guests will love them. Requires brining and marinating time. Overview Prep time 10 mins Cook time 11 mins Serves 6 Ingredients 16 large chicken wings (1.5kg in total), tips removed and jointed 200g table salt 10 black peppercorns 4 bay leaves 2 tbsp light olive oil For the dry rub 1 tsp chilli powder ½ tsp cayenne powder 1 tsp sweet smoked paprika 2 tsp garlic powder 1 tsp onion powder 1 tsp ground cumin 1 tsp dried thyme leaves For the ranch dressing 3 heaped tbsp soured cream 3 heaped tbsp mayonnaise ½ garlic clove, finely grated 3 dashes of Worcestershire sauce 1 tsp white wine vinegar 1 tsp mild American mustard 1 tbsp finely chopped dill 1 tbsp finely chopped chives To serve hot sauce celery sticks Method Step First brine 16 large chicken wings. Pour 2 litres of water into a large bowl, add 200g table salt and whisk to dissolve, then add 10 black peppercorns and 4 bay leaves. Immerse the chicken wings in the brine and place in the fridge for 2 hours. Step Remove the chicken wings from the brine and pat them dry with kitchen paper. For the dry rub, mix together in a bowl 1 tsp chilli powder, ½ tsp cayenne powder, 1 tsp sweet smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin and 1 tsp dried thyme leaves. Step Drizzle both sides of the chicken wings with 2 tbsp light olive oil and sprinkle with the dry rub to coat the wings evenly all over. Cover and leave to marinate in the fridge for at least 30 minutes, ideally 2-3 hours. Step For the ranch dressing, mix together in a bowl 3 heaped tbsp soured cream, 3 heaped tbsp mayonnaise, ½ finely grated garlic clove, 3 dashes of Worcestershire sauce, 1 tsp white wine vinegar, 1 tsp mild American mustard, 1 tbsp finely chopped dill and 1 tbsp finely chopped chives, and season to taste. Step Cook for 10-12 minutes, until the wings are nicely browned on each side, turning regularly.
