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Pancake Cereal Is The Hottest Breakfast Trend Since Buttering Toast


Pancake Cereal might be one of the most innovative and visually amazing breakfast hacks we’ve seen come across this newsroom. Even better, it’s ridiculously easy to pull off.

The trend has been popping up all over our social feeds lately and, frankly, it’s pretty awesome.

As seen by @TheNaughtyFork‘s video, all you have to do is add pancake batter into tiny little coin shaped circles over a hot skillet. Let one side cook then, taking a spatula, carefully flip your mini pancakes over to evenly cook off the batter. What’s left is a ton of tiny little pancakes you just toss into a bowl with a pat of butter and drown in maple syrup.

Wonder how many folks are attempting this viral sensation while working from home?

Feature image courtesy of TheNaughtyFork

Fast Food Hacks

KFC Rice Cooker Hack Is Some Next-Level Cookery

While we’re here in the states enjoy our Kentucky Fried Chicken with a fresh buttery biscuit and some dangerously sweet honey sauce, Japanese Foodbeasts on the other side of the world have discovered a game-changing method for fans of the fried chicken chain.

Nextshark reports that a new KFC trend has been sweeping Japan that anyone with a rice cooker must try ASAP.

Called “KFC Japanese Rice,” you take a rice cooker and fill it with rice, chicken stock, and a bit of soy sauce. Then, take two pieces of the Colonel’s Original Recipe Chicken and set it inside the cooker and turn it on.

After the rice is cooked, shred the chicken and mix it into the rice. The result seems to be a wildly flavorful rendition of rice paired with the 11 herbs and spices that make KFC insanely popular in Japan.

Definitely something to consider the next time we order a bucket of the Colonel’s chicken and want to meal prep for the rest of the week.

Wonder how this trick will fare with Popeyes chicken, though?

Fast Food Hacks The Katchup

10 of the Best Vegetarian Options at Taco Bell

A recent episode of Foodbeast’s The Katchup podcast touched on Indian American’s love for Taco Bell. Within the episode discussed the robust veggie-friendly options that are on the Taco Bell menu. And in case you haven’t heard, Taco Bell is supremely veg-friendly. Everything on the menu is customizable, making it easy for people with strict diets. Here are the top recommendations from someone who has spent two decades subbing beef with beans.

Cheesy Gordita Crunch:


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Hands down, my favorite item on the menu. Think a puffy, soft shell and hard shell glued together with cheese, plus more cheese, tomatoes, and Spicy Ranch inside. It comes with beef, so make sure to sub with beans instead. Pro tip: ask for nacho cheese on the side if you’re feeling extra indulgent.

Chalupa Supreme:


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The Chalupa has a great shell – it’s thick and sturdy but still somehow soft. And inside, you’ve got tomatoes, lettuce, sour cream, cheese, and beans instead of beef.

Mexican Pizza:


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Two tostadas, with beans in between (instead of beef and beans together), plus tomatoes and cheese on top, and don’t forget the Mexican Pizza Sauce.

Cheesy Fiesta Potatoes:


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These only come without meat, and they’re deliciously seasoned potatoes with cheese and sour cream. Simple and oh so good.

Spicy Potato Soft Taco:


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Another vegetarian option on the menu: potatoes, cheese, chipotle sauce, and lettuce in a soft taco. Think the Cheesy Fiesta Potatoes, but inside a taco. What could go wrong?

Cheesy Potato Griller:


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If you prefer burritos to tacos, this is the Cheesy Fiesta Potatoes in burrito form. Complete the treat with nacho cheese sauce and sour cream slathered over potatoes, all wrapped in a tortilla.

7 Layer Burrito:


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No substitutions needed here either. The seven layers in this burrito: beans, sour cream, tomatoes, cheese, rice, lettuce, and guacamole. A friendly reminder that Spicy Ranch, Nacho Cheese, or Creamy Jalapeños sauces make great additions.

Pintos N Cheese:


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You get what you ask for, and in this case you’re asking for a simple side of beans and cheese with a red sauce for extra flavor.

Nachos Bell Grande:


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Chips with tomatoes, nacho cheese sauce, sour cream, and beans. Just ask them to skip the beef on this one.

Crunchwrap Supreme:


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We’re going to go ahead and assume if you’re still reading, you’re someone who’s had a Crunchwrap before. If not, please go ahead and change that ASAP. There’s nacho cheese sauce inside the Crunchwrap, along with tomatoes, sour cream, lettuce, and you guessed it – beans instead of beef. Pro tip: ask for spicy ranch on the side and drizzle that bad boy all over.


The Best Way To Store Leftover Cooked Pasta

If you’ve cooked too much pasta and you hate wasting food – as do we – then you might enjoy finding out how to store leftover cooked pasta in the future.

Sometimes pasta is misleading. You think you’re cooking a certain quantity, but the results are always way more than you can literally stomach. So, what do you do then? How do you handle it? I personally hate throwing away good food, because I truly care about the planet, about the fact that so much food goes to waste and also, I like to be thrifty most of the time.

There needs to be a solution for storing leftover cooked pasta. After it gets cold, it starts to be clumpy and the texture makes it borderline (or not even) inedible. Luckily, there are a few things you can do to prevent that. Here they are. And the nice thing is that they work with any kind of pasta, from spaghetti to lasagna noodles and everything in between.

If you want to have healthier pasta, here’s how to do cook it.

3 solutions to preserve leftover cooked pasta

1. Keep it in the refrigerator

The leftover cooked pasta has about a two-hour shelf life. That means that you should save it before its time comes (I know, that sounds dramatic, but pasta matters, really. It’s life!) So once it gets to room temperature, and you can’t put it in the refrigerator before then, add it to a container that can be sealed with a lid, or a Ziploc bag, drizzle a bit of olive oil or butter over it, so that the pasta doesn’t stick together and then seal. If you use a Ziploc bag, make sure to squeeze out the air so that no mold or bacteria can grow on the pasta.

One caveat: if it’s fresh cooked homemade pasta, then use some flour on it, not fat.

Your leftover cooked pasta should last about five days in the refrigerator.

Leftover Cooked Pasta: How Do You Store It?

2. Use the freezer

If you want an even longer shelf life, the freezer will do nicely. Store the cold pasta in freezer bags, drizzle once again oil or butter and remove the air from the bag before you seal.

This will ensure that your pasta is viable and great for eating for up to three whole months! Perfect if you’re going out of town for a while and want to expect some good ready to heat up food at home.

When you’re just about ready to eat, make sure you thaw the pasta in the refrigerator; the process lasts a few hours, so you can do it in the morning and then eat in the evening.

3. Tips for saucy pasta

You can only preserve this for one day in the refrigerator, using the previous ‘lightly coat with oil or butter and then seal in a container’ tip. The advantage of this is that the sauce will lend even more flavor to your cooked pasta and the meal is even more ready for devouring the next day. That’s quite the advantage, I would say.

Leftover Cooked Pasta: How Do You Store It?

How do you reheat it?

You could use the microwave, but that’s not the best solution, maybe it’s the least messy. Boil some water and then drop the cold pasta in it for about half a minute, a minute at most. This will heat it up really nicely.

But if your pasta was refrigerated with the sauce, you should warm it up in the oven for about 15-20 minutes. Cover the dish with aluminum foil to seal the moisture in the pasta. You don’t want to have it dry, now do you?

Article by Ruxandra Grecu from So Delicious. View the original article here.

Cravings Hacks

Here Are Key Tips On Better Grilled Ribs

It’s grilling season and it’s super exciting! Our mouths are watering already, thinking of all of the things we’re going to BBQ. And we are not the first ones to point out that there’s an undisputed grilling item that everyone loves. But how to make better-grilled ribs? Ask and you shall find out. Right now!

Ribs are a cut of meat that can be very hit and miss when you apply heat to it. There are so many things that can go wrong… But just as many things that can go right. Layers upon layers of flavor, juicy meat that comes right off the bone, and just the right degree of smokiness. If you’re planning on grilling this long 4th of July weekend, then we have you covered with some tips and tricks for better-grilled ribs.

But don’t leave those ribs all alone on the grill. Try these other foods you can grill to perfection, for a full and diverse plate! If you’re up for experimenting, why not also try and make these barbecue ribs with mushrooms and celery?

5 tips and tricks for better-grilled ribs

1. Choose the perfect raw ribs

If you haven’t cooked ribs until now, then go for baby back ribs, because they’re simpler to make and they will turn out great (almost) no matter what. Just don’t forget them on the grill, cause we cannot account for that in the process. Baby backs are already tender, so you don’t have to do too much to them.

When you’re buying ribs, make sure that you can’t see the bones too much, the meat should be as plump as possible. Supermarket cuts are ok, but if you have a slightly bigger budget, try getting some from a heritage breed.

2. Remove the white membrane

That membrane you see on the surface of the ribs? It’s called a pleura and it’s so much tougher than the meat underneath it, that cooking the ribs with it might simply ruin everything. You don’t want to aim for better-grilled ribs and end up with something chewy. The membrane also doesn’t let the meat underneath catch all of the flavors you will be applying to it in a minute.

You can find some already prepped ribs at the supermarket, but you can do this, too. So how do you do it? Make an incision in the membrane with something sharp and then grip the ribs safely. Pull of the membrane and you’re good to go, on to the next step!

Better Grilled Ribs: A few Key Tips and Tricks
Make sure you remove the silver membrane from the ribs before you do anything else.

3. Keep the dry rub balanced

Sugar is one of the key ingredients of a good dry rub. But on the grill, sugar can get burned off quite easily, giving your meat a bitter taste. So, try to not overdo it with the sugar in the rub and also with the rub in and of itself. This is one of those situations where more isn’t more, and less isn’t more either. The middle point is the way to go.

Use salt, pepper, paprika, and brown sugar, in similar proportions. You can also add some extra ingredients that you fancy, like garlic powder or chili powder, if you want something spicier. And after you’ve applied the rub on both sides of the ribs, let them sit for 20 minutes and absorb some of the flavors.

If you’re on the spicy-side of things, try these cajun style ribs!

4. Layer the flavor

You can either use a dry rub, like above, or you can marinade the rack of ribs before placing it on the grill. Whatever you choose, remember that prepping the meat like that is only a first step. You can also spray the ribs with some apple cider. Or, a more complicated option is to precook the ribs in boiling water which you’ve added 1-2 cups of apple vinegar. Then, in the end, you will apply the barbecue sauce as a glaze, for the last segment of cooking.

Better Grilled Ribs: A few Key Tips and Tricks
A rack of properly cooked ribs with layered flavor will look and taste phenomenal!

5. Use medium heat

Make sure that the grilling temperature is at a medium before you place the already-prepped rack of ribs on it. To avoid situations where the ribs would stick to the grill, use a brush to spread some vegetable oil on it.

Speaking of which, stay close to the grill and monitor the ribs’ situation carefully. Make sure that the meat doesn’t catch fire. If that happens, though, use a water bottle to put out the flames. Use tongs to flip the meat every now and again.

Bonus tip: don’t forget to let the meat rest after it’s all cooked through. This is how the juices in it get redistributed and the flavor stays impeccable!

Article by Ruxandra Grecu from So Delicious. View the original article here.

Alcohol Brand Hacks SPONSORED What's New

‘Jalisco Style’ Is the Beer Hack You Need to Celebrate National Tequila Day

National Tequila Day is July 24th. It’s a magical day, one that many might be afraid of partaking in. Instead of taking that shot straight, there’s a trick to get it down without the pain.

Here’s a hint: Put it in a beer.

This nifty pro tip is called “Jalisco Style,” which is quite fitting considering that tequila is named after Tequila, Jalisco, the city it originated in.

But on to the specifics. First step, grab an Estrella Jalisco, since this beer is rooted in Jalisco, Mexico.

Second, stick the rim in some Tajin. Drown it in Tajin, even.

Third, and this is the key, add a splash of tequila in your beer. Don’t look at me like that. Trust, it works.

Fourth, squeeze a lime in there. Maybe two, if you’re really feeling crazy.

That’s it!

Now there’s no excuse to not participate in a national holiday such as the one upon us.

Check out the video above to catch a visual of how this is done, and the tasty end result.

Hacks Restaurants

How To Shuck An Oyster Starting With The Basics

Shuck Oyster Bar

3313 Hyland Ave | Costa Mesa, CA  92626 | 949.420.0478 | 

Put thirty people in a room, ask them what is on their bucket list and you will likely get thirty different answers, each response backed by personal reason and a reasonable purpose. I continue to experience a life well lived, and peace and tranquility suit my needs more than climbing Mount Kilimanjaro, but oddly enough my bucket list involves just that, a bucket. Seafood has been a significant part of my diet, probably a result of having lived near the ocean all my life. As much as I love sushi, ceviche and most raw fish, the first time I tried oysters, I was not a fan.  As time went by, and after a few visits to New Orleans, I began eating the mollusks by the dozens. Along with a new found favorite food, my constant search for new dishes to make and any excuse to buy new kitchen gadgets, I decided to master shucking at home. The goal; I could have my fill of baked, chargrilled or just raw, chilled oysters with a simple mignonette any day or night of the week.  I’m pretty handy around the kitchen and have a beautiful collection of knives, but watching raw bar chefs shuck by the bucketful was something I never attempted, therefore, a great thing to add to my bucket list.

“The goal is for the fish to be no more than one day out of harvest to be optimal for ocean-to-table dining.”

Sonny Nhoung, the manager at Shuck Oyster Bar in Costa Mesa was kind enough to educate me on the do’s, don’ts and whys of oyster shucking. Before my hands-on lesson, I learned about the multitude of different types of oysters Shuck brings to their customers.  There are an impressive thirty variations of oysters per day coming from upwards of 300 locations per year, with an average of four deliveries per day.  The goal is for the fish to be no more than one day out of harvest to be optimal for ocean-to-table dining. 

Sonny educated me on the basics including the meat to shell ratio, that oyster meat should be visually plump and opaque, and that the shell should not be dense and never should it crumble in one’s hand. We chatted and then got down to business.  

The team at Shuck Oyster Bar doesn’t use chain metal gloves; they wear latex kitchen gloves to protect their hands from the salt water and use a simple oyster shucker and a small terry cloth towel to prop the oyster to prevent it from moving about and risking cutting the fish or oneself.  Keeping one’s fingers intact is a huge, and much-appreciated priority.  He shucked, and then I shucked. The first few were challenging and frustrating, but in the end, I was successful and, no fish or fingers were damaged during the time I spent behind the counter.

There is a reason shucking doesn’t look easy; it isn’t easy. There is a definite learning curve and a delicate process of entering the shell and removing the meat without cutting the oyster, or your hand. Breaking into the shell to get to the meat requires a firm, steady hand as well as the right supplies, which are readily available online or at most kitchen or restaurant supply stores. Gloves of some sort are a must, and although I didn’t wear anything heavy-duty this week, I think until I truly master the technique, I will opt for a thicker glove. After breaking into the oyster, the finesse continues as you have to slice along both the top and bottom of the shell to loosen the meat, and check for and dispose of any debris that may have been floating in water in the shell. Once this is done, the oyster on the half shell is placed on ice to stay cold and the process is repeated until the entire order is filled, which seems to take much longer than it does to consume the fruits of your labor.

The options on how to eat and order oysters are endless, from raw with a squeeze of lemon, spicy cocktail sauce or a pickled mignonette, to breaded and deep-fried, to chargrilled with butter and parmesan. And, of course, the classic century-old Oysters Rockefeller dish, baked with spinach,  onions, parsley, garlic, spices, butter and breadcrumbs.

If purchasing oysters to shuck at home, make sure to get them as fresh as possible from a reputable fish market or seafood restaurant. Or keep it easy and pull up a seat at your favorite raw bar and let the experienced chefs serve you. Will I be running out and shucking oysters anytime soon? Maybe. Am I glad I learned how? Definitely. My bucket list has another check mark in front of it, and that is something that continues to make this fantastic life worth living.

Shuckin’ Oysters in 3 Easy Steps

  1. Grip the oyster firmly in a clean terry cloth towel and insert a knife into the hinged edge. Twist to open the shell.
  2. Run the knife along the inside of the top shell, cutting the muscle that attaches the oyster to the shell.
  3. Lift off the top shell, then slide the knife under the oyster to cut the second muscle.

Can You Name All Five Species of Oysters?

  1. Pacific Oysters or Japanese Oysters
  2. Kumamoto Oysters
  3. European Flat Oysters
  4. Atlantic Oysters
  5. Olympia Oysters

Our Picks For The Best Oyster Knives

  1. R.Murphy Knives, Daramiscotta Oyster Knife, $37
  2. Dexter’s Sani-Safe Oyster Knife, $16.50
  3. Victorinox New Haven Style Oyster Knife, $12.21
  4. Oxo Good Grips Oyster Knife, $8.99

Related Links:

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Article by Marla Lackey for Sauté Magazine. Photography by Joan Fuller Photography. Read the original article here.


3 Ways To Reheat Pizza So It Tastes Like It Came Fresh Out The Oven

Here’s how to reheat pizza so it’s as tasty and crispy as when it first got delivered. So long, soggy slices! We found the best way to reheat pizza in the oven and on the stove.

Does the thought of day-old pizza give you chills? Regardless if the ‘za came from the delivery boy or Grandma’s cookbook, the question of how to reheat pizza the right way is one that’s troubled mankind for longer than any of us care to remember. So, let’s set the record straight. Here are two oh-so-easy ways to make that sad-looking slice taste as good as new once again.

How to Reheat Pizza in the Oven

If you’ve tried to reheat your delivery pizza (or just tasty delivery copycats) in the oven before now, you may be shaking your head at the very idea of it. While the oven can often result in a dried out slice of cheesy goo, there is a way to get this right.

Step 1: Preheat the oven to 375ºF

It’s absolutely crucial that you allow the oven to heat up fully before you even attempt to reheat your tasty pizza. The last thing you want is for the pizza get slowly warmer and warmer.

 Step 2: Line a baking tray with foil

Line a baking tray with foil and pop it in the oven for a few minutes. The idea is to get the tray and foil piping hot before it touches the pizza.

Step 3: Put the pizza in the oven

Carefully take out the hot tray (be sure to use an oven mitt!) and place the pizza on it. Put the tray back into the oven for around 10 minutes, checking it now and then to make sure it doesn’t burn. The end result should be a hot, tasty, crispy slice.

How to Reheat Pizza in a Skillet

If you don’t want to use the oven, there is another, slightly quicker way to reheat your pizza. You can use a skillet—yep, the same one you use for those tasty skillet dinners! It may sound a little odd, but many people swear by this method of reheating. Here’s what you need to do:

Step 1: Heat the pizza in the skillet

Use a non-stick skillet and place it on medium heat. Place the cold slice of pizza directly onto the skillet and heat it for just a couple of minutes.

Step 2: Add a couple of drops of water

Next, add a couple of drops of water to the pan’s base. Make sure that the drops are to the side of the pizza. (You don’t want them on top of the slice!)

Step 3: Cover the skillet

Put the lid on top of the pan and continue to heat the pizza for a further couple of minutes. The idea is that the skillet steams up and melts the cheese. Finally, take the slice out of the pan and enjoy the melted cheese and crispy base. Yum!

Of course, there are plenty of cold pizza lovers out there, too, but for your folks looking to recreate that fresh pizza taste, this will get you there!

Related Links:

Article by Charlotte Grainger for Taste of Home. View the original article here.