Is summer complete without soda to beat the sun? We’re gonna be sippin’ on a lot in this hot weather, so we should consider how it’s made and where the soda can come from, especially if there’s a way to make your own from scratch.
Today, soda is typically made via industrial processes that bubble carbon dioxide through water. Tons of it is consumed around the world, as major brands like Coca-Cola, Pepsi, and the like have made carbonated beverages immensely popular.
However, it is possible to create your own natural form of carbonated soda at home, and it’s a pretty straightforward process. Foodbeast Chris Abouabdo was able to use the “ginger bug” method on our Twitch streams to make his own fizzy orange soda without using sparkling water, SodaStream machines, or any other technology.
Before getting into the method, it should be noted that there are other ways of getting natural “soda water.” Several springs, especially in areas that have or have had high volcanic activity, may have enough carbon dioxide naturally dissolved inside that it may be fizzy upon drinking. Chemist Joseph Priestley later came up with a method to naturally impart the gas into the water, the basis of how the industry makes soda today.
The “ginger bug” method is a third, separate method that would be more akin to how beer gets it fizz. By fermenting ginger with sugar, microbes naturally present in ginger ferment it to produce carbon dioxide, with negligible amounts of alcohol produced. The result is a refreshing sparkling beverage that anybody can drink and enjoy.
A ginger bug does take a couple of days to make on its own, and you can then add whichever flavors you like. After another couple of days of fermentation, the soda is ready to chill and serve.
It’s a more intensive and longer process than sticking water and a capsule into a SodaStream then adding your own juice, or just even grabbing a bottle or can from the fridge. For those looking to make their own soda from scratch, however, this is one of the few ways to do so.
To see the process in full, you can view the above video or check out our stream on Twitch, which breaks down the process in detail.
Earlier this week, we premiered the first segment in a series of recipes inspired by Hidden Valley Ranch’s new Secret Sauces. Today we continue on with our mission to help bring effortless, Pub-style meals to your home, this time with a recipe for a HVR Nashville Hot Tots.
Let’s dive in.
Start with heating up the tots, which is as simple as following the directions on the back of whatever bag of golden delicious that lies in your freezer.
Then it’s time to create the base of the dish’s flavor: the spice mix. While the tots are heating up, mix together one tablespoon of brown sugar, one teaspoon of chili powder, one teaspoon of paprika, 1 teaspoon of garlic powder, and 3 tablespoons of cayenne pepper (a measurement which can, of course, be seasoned to taste based on your threshold for spice).
Once the spices have been combined and tots have been crisped, mix the two by coating the tots in the spice mix.
After that, it’s as simple as topping your spiced potatoes with a cheese sauce of your preference, and a healthy dose of the HVR Smokehouse Secret Sauce, the most BBQ-esque of the HVR’s Secret Sauce trio.
Realistically, though, once the tots have been tossed, the topping choices are pretty flexible.
Just don’t forget the secret sauce, otherwise you’ll be left with an approximation that’s “missing something.” Which, as far as recreating recipes goes, is a disappointing result. The sauce is the key here, reader.
Check out the full recipe below, and make sure to keep your eyes peeled for our next HVR Pub to Plate recipe, which will be dropping in the next couple days.
A couple weeks ago, we reported that Hidden Valley Ranch had dropped a new line of three Secret Sauces, which bring restaurant-inspired flavor to your favorite at-home foods like burgers, tacos, and fries.
Today, and in the coming days, we’ll be taking a look at some recipes that look to bring some Pub-style meals to your home, pair perfectly with the new sauces, and don’t require a wait in the takeout line.
The first recipe up to the plate is an HVR Chili Cheeseburger.
Start with getting a nice sear on your patties by cooking them in a pan on medium-high heat with a bit of oil. Season them with salt and pepper while they cook.
While these patties are sizzling away, heat up a no bean chili of your choice.
Then, it’s time for arguably the most important part of any burger: building it. Build a burger right, and you’ll have a sturdy tower of deliciousness, perfectly stable and equally as memorable. Build it wrong and you’ll be left with a goopy mess that’ll have your patty shooting out of the back of its buns every time you bite into it.
To remedy that problem, lather up your bottom bun with a fair amount of HVR’s Original Secret Sauce, then place a patty over it, to create a solid burger base. Next, take the now heated chili and spread that over the patty.
Afterwards, adorn with your favorite burger toppings, like diced onions, shredded cheddar cheese, and a drizzle of the HVR Original Secret Sauce to create layers of flavor.
From there, the task at hand is simple: go in.
Devour your hard work, then check back in to Foodbeast for the next installment of HVR Pub to Plate recipes.
For some, Memorial Day weekend means a backyard barbeque. For others, it means heading to the nearest beach for a sunsoaked day of play with eighteen of their closest friends. Now, for Foodbeast and our close friends at Melissa’s Produce? It means giving a bag of red, white, and blue potatoes to five contestants and letting them go to town to see who can create the most mouthwatering dish in the newest, Memorial Day-themed episode of Foodbeast’s weekly recipe challenge.
Since the weekly recipe challenge brings out the best in the participants, the competition was fierce. But, at the end of the day, a colorful hashbrown brimming with melty cheese took the crown.
The guests for the week weren’t playing games: Twae (@twaydabae) served up a red, white, and blue pesto gnocchi, and Camly (@camly.me) brought a spicy vegan Hasselback potato to the mix.
Foodbeast’s very own made some intriguing dishes as well, with our resident food scientist Costa (@constantine_spy) making a not-so-Spanish Spanish omelet, king of meats Chris (@wefeedourfriends) forking over a Blue Potato Bun Burger with red and white waffle fries, and head of video Marc (@marckharrat) throwing down a cheese-stuffed hashbrown that leads off the video.
To do this, Marc compressed two scoops of a batter of shredded potatoes, green onions, garlic, egg, flour, and pepper, placed them on top of each other, and sandwiched some mozzarella in between before frying. Needless to say, this’ll make you want to have breakfast even if you’ve already had it for the day.
No one was really caught lacking, though. Regardless of the shape, form, or iteration of the proposed dish, each chef came through with something palatable, and easily made at home, which is certainly something to be said considering the ambitions of each dish.
Check out the video above to see each dish and its creation process, and show us the creation process to your own red, white, and blue dishes by using the #RedWhiteAndBluePotatoChallenge. The most creative recipe will have the chance to win a free produce box of their choice from Melissa’s!
The secret recipes continue to reveal themselves, this time in the form of Shake Shack’s famous cheese sauce.
Yes, the sauce found on the burger chain’s famous fries, hot dogs, and burgers can now be made in the comfort of your own kitchen — especially since many of us aren’t able to drive out to a Shake Shack any time soon.
Shake Shack’s posted a video on both their Facebook and Twitter accounts with their Culinary Director Mark Rosati showing how their iconic cheese sauce is made.
Our new cooking-along series, Shake Shack at Your Shack, is here! In our first episode, our Culinary Director is teaching you how to make our classic cheese sauce at home. Trust us… you’ll want to drizzle this fan favorite on everything! #ShakeShack#AtYourShackpic.twitter.com/yNqmRdXMOI
Check out the video to see exactly how that prolific cheese sauce goes down! Man, seeing the reveal of the flavors are so complex, but the execution looks so simple.
It appears this is the first of a few upcoming Shake Shack tutorials, so stick around as more are sure to drop soon. I wonder if In-N-Out will have any plans to reveal their secret spread recipe? Doubtful. Until next time, stay safe everyone!
It’s been a hot minute since we’ve been back at Disneyland and we’ve been craving their treats and sweets for what feels like ages. Not too long ago, Disney released their famous churro recipe for everyone to enjoy at home. Now, another famous dessert has been released from the vault.
Disney Parks Blog has now shared their recipe for the famous Grey Stuff, made famous in the 1991 animated Disney film Beauty and the Beast. The dessert is a sort of pudding known for its soft and crunchy texture and unique grey visual.
Here’s what you need:
1 1/2 cups cold whole milk
1 (3.4 ounce) package instant vanilla pudding mix
15 chocolate sandwich cookies
1 (8 ounce) container whipped topping, thawed
3 tablespoons instant chocolate pudding mix
12 scalloped sugar cookies
Edible sugar pearls
Here’s what to do:
Add milk into large mixing bowl and toss in instant vanilla pudding mix, whisking for 2 minutes until smooth and slightly thickened. Refrigerate for 1-2 hours until firm. Blend the chocolate sandwich cookies in a food processor until it’s pureed, then fold that puree into the pudding mix. Stir thoroughly. Add the whipped topping and instant chocolate pudding, stir thoroughly and refrigerate for an hour. Finally, spoon the grey stuff into a piping bag (your choice of tip) and pipe the grey stuff onto your cookies. Finish them off with sugar pearl toppings.
Sounds pretty magical and straightforward, folks. You can also find a printable copy of the recipe here, which has been modified a bit from what’s served in the parks for a smaller portion.
If you look hard enough, you can probably find a can of SPAM lying somewhere in your house. One of the most time-friendly — and tasty — proteins that you can easily cook up and enjoy in a pretty short amount of time.
This week, the Foodbeast crew were challenged to create a dish using SPAM as the key ingredient. Our managing editor and taco enthusiast Reach Guinto set out to make a SPAM Al Pastor set up on a trompo.
“I successfully made al pastor at home the other week and still had ingredients for the marinade leftover,” Reach said. “Couple that with the constant craving I have for al pastor tacos and SPAM being readily on deck at my house and I decided to go a little mad and combine the two together.”
“That, or I just wanted to see how some SPAM would look on a cute little trompo,” he mused.
From the looks of it, old Mr. Guinto’s venture was a rousing success.
Check out his recipe in the video above, along with the recipes of the other Foodbeast team members that happened to find some SPAM lying around the house. These include Jasmine (SPAM Fries on a Filipino Breakfast Charcuterie Board), Theresa (Animal Style SPAM Fries), Costa (SPAM Kimbap Burrito), and myself who made a Nashville Hot SPAMwich.