HOW TO “FRESHEN-UP” BREAD FOR THAT BAKERY TEXTURE
Posted by Mini, Founder & Owner onNow, I crave that crunchy, flavorful crust texture – and there is an easy way to bring room temp or frozen bread “back to life” again.
KOREAN EGG “SOUFFLE” INSTANT POT RECIPE
Posted by Mini, Founder & Owner onOk, this dish should be call “steamed eggs,” but that doesn’t sound as yummy. This is a legit, old-school Korean family food.
PAN FRIED MOCHI
Posted by Mini, Founder & Owner onIf you like mochi (regular mochi, not ice cream mochi), try pan frying it for a delicious crispy texture. It can be gooey like a toasted marshmallow but so, so delicious.
WINE SKINS
Posted by Mini, Owner onI love a simple product that solves a problem and is reasonably priced. As you can see, I bought 5 bottles of wine while I was away, and had to cram them into my carry-on (which I ultimately needed to check. Another first world problem).
JAP CHAE RECIPE-ISH
Posted by Mini, Owner onJap Chae is a classic Korean noodle dish that is simple to make but seems overly fussy in the NYT. I'm going to share it like my mom would - without any measurements - hence, the the recipe-ISH caveat.
ONIONS TO TREAT A BURN
Posted by Mini, Founder onSuper random tip today. This is something that I learned while I was in Peace Corps Bolivia. If you have a burn, but have no aloe or cream, cut a thin slice of onion.
USE DUCT TAPE FOR FOOD STORAGE LABELS
Posted by Mini, Founder onAs far as keeping track of all those leftovers, there a lot of fancy labels out there, but I love using a piece of duct tape and a sharpie. It sticks and stays stuck, even in the freezer, and in my experience, it easily peels off without sticky residue to clean up.