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Hit-Or-Miss

How To Properly Tap A Beer Keg Because None Of Us Know How

If you’re over the age of 21, there’s a good chance you might find yourself in a position where you may be required to tap a keg to get the party started — or keep it going. For some, this task is standard adult behavior, but if you’ve never done it before, it can seem daunting.

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After watching some horrific attempts, it’s time for some keg tapping 101. Watch and learn as these guys fail miserably, while simultaneously looking like rookies in front of people, who at one time, probably respected them.

First, The No. 1 unwritten rule to keg tapping is, unless you’re a professional bartender, or work in a place that sells draught beer, a keg is probably best tapped outside. Seriously. These guys learned the hard way.

Don’t let this be you.

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The people in the video above were tapping a cask — which is a little different than a normal aluminum keg, because the spigot is hammered in after the keg is vented.

Don’t do this:

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Or this could happen. 

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When you’re tapping a cask, it should be vented — which releases some of the pressure inside the keg. Also, notice how the cask is placed on its side.

Like this:

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Next, the spigot should be inserted with a large mallet.

Like so.

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The standard, aluminum keg is a modern version of the cask and much easier to tap. Although, you can still make mistakes and end up wearing your favorite beer, like this guy for example.

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This shows you how important it is to master the process.

If you’ve ever tapped a keg, you’ll know there’s a little more to it than “pressing down and turning”. No matter how fast you try, there’s a little more finesse to it. There’s also a lever on a standard taps, which locks the tap into place.

Thanks to the YouTube channel, Consumer Beverages, we got a step by step break down of how to tap a keg like a boss (if you’re of age, of course).

Step 1: Line up your tap

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Next, thread the tap’s groves into the keg’s. Make sure the locking lever is point up.

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Lastly, pull the locking lever outward and press down and release the lever to lock the tap into place.

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For the record, when you purchase or a keg, always be sure to ask to rent a tap too. Most places will include one in the price. Don’t forget to make sure you’ve got ice on deck to keep the keg cold. There’s nothing more disgusting than a warm, untapped keg.

Happy tapping.

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Recipes Tastemade/Snapchat

Yes, You Can Microwave A Steak, Here’s How To Properly Do It

I feel like I’m just asking for a slap in the face from every notable chef that’s ever lived, but it’s got to be said – you can cook a steak in the microwave.

Granted, this may not be the best or even the most appropriate method for cooking meat, but it is possible, which means there’s hope for those of us who still need our training wheels on when it comes to cooking or just don’t have access to a grill or stove.

Steak is one of those things that one would think to be challenging but is really rather simple. With the right cut, all it needs is salt, pepper and timing.

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So producing a beautiful, tasty steak via the microwave is certainly achievable, but there are a few important things to remember when doing so:

  • Do not use oil. That will most likely leave you with a disgusting, burnt piece of meat.
  • If your microwave does not rotate, remember to turn the steak every so often to cook more evenly.

Cooking on HIGH will cook your steak faster but not necessarily better. Cooking on MEDIUM for a longer amount of time will make sure the meat remains extra juicy.

RECIPE

You’ll need…

  • one sirloin steak (about one-inch thick)
  • salt
  • pepper

 

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  1. Remove the sirloin steak from the fridge and leave it out for an hour or two until it comes to room temperature. This will prevent the steak from drying out too much in the microwave.
  2. Pat the steak down gently with paper towels. Then, season both sides with salt, pepper, or whatever other spices you prefer.
  3. Place the steak in a microwave safe dish for five to seven minutes on HIGH, flipping the steak once halfway through.

Cooking time will vary depending on how thick your steak is and how you like it cooked, but this method will yield a medium­-cooked steak.

WRAP UP

Your finished microwave steak should be slightly reminiscent of one of those “easy A” classes — sure, you didn’t have to think too hard or put in a significant amount of effort to achieve the end result, but nevertheless, that result is still satisfying.

Now I can enjoy my steak, relax, and catch up on Empire.

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Recipes

How To Make Taco Bell’s ENTIRE Menu Right At Home

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Have you ever hit that point where you’re craving Taco Bell flavors so bad, but you just don’t want to leave the house? We’ve all been there. If only we knew how to satiate our Taco Bell cravings at home.

Brothers Green Eats, known for making creative recipes, decided to finally make a video showing viewers how to make Taco Bell’s entire menu from the home office.

Menu items include: Taco Bell’s ground beef (seasoning and all), refried beans, fire sauce, nachos cheese sauce, hard and soft shell tacos, Crunch Wrap Supremes, Double Decker Tacos, Steak Quesadillas and the Mexican Pizza.

Sitting through this video, we’re pretty pumped to try making some Taco Bell at home. Though chances are we’ll probably just hit the drive through on our way to the grocery store getting ingredients.

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Tastemade/Snapchat

10 Things People Should Stop Saying to Vegetarians

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Twenty years ago, I became a vegetarian at the ripe age of 10. Over the years, whether at school, work, or a party, my diet has come up and people say the same exact things. Now, enough is enough and there are 10 things I’d love to stop hearing.

“Don’t you miss meat?”

I wasn’t kidnapped and forced into vegetarianism like some weirdo cult. I miss being able to look at menus in full, sure, but I certainly don’t miss eating meat. That’s why I dedicated my life to avoiding meat, which is why we’re having this conversation in the first place. Keep up.

“I could never give up meat. It’s so delicious.”

Then, don’t. Did you think you’d be forced to take on my lifestyle? I’m aware meat is generally terrific to eat. Almost every restaurant seems to serve it. But to me, that’s a dead carcass you just slammed on the table, you maniac.

“But that’s why animals are here.”

OK, you’re making an insane leap in logic, since that’s assuming I believe in a god, which I don’t. I don’t think animals were put here to be corralled, hucked into a shredder, and then have their severed bodies served up like edible inanimate objects. Also, do you really wanna have a Bible debate in this casual conversation?

“Would you eat meat if…?”

This isn’t a game show. This set of beliefs is the closest thing I have to a religion. Does your Meat Militia award you a medal for every vegetarian you get to admit they’d eat meat in a hypothetical? Bruh, if we were stranded in the mountains, I’d eat you before some animal. At least the animal doesn’t ask me dumb questions.

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“How is it all that different from eating plants?”

This one takes some gusto to ask, because it makes me think you have a learning disability. Have you ever looked at a head of lettuce and a cow and thought, “Oh, they’re practically the same thing?” Like you really care about those “poor onions;” you just ate the body of someone’s mom.

“What would you do if I tricked you into eating meat?”

Honestly, we’d stop being friends. I’m not kidding. That’s the end. Also, what kind of casual lunatic threat is this anyway? What sort of oddball villainous crap are you into?

“How do you get protein?”

Dude, meat is not the only source of protein in the world. I’m 6’4”. I obviously figured out how to get protein. Even if this is an honest question, I’ve answered it at least 100 times and it always sounds like you don’t trust me to take care of myself.

“As long as you’re not a vegan. Ugh.”

Meateaters, as a whole, are way more “this should be your lifestyle” than vegans. Sure, it’s a numbers game, but I’ve had one conversation another with carnivores where, within minutes, they complain about the preachiness of vegans (usually based off the internet) and then lecture me about vegetarianism. Your lack of self-awareness is disturbing.

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“We can’t go there because of the vegetarian. *eye roll*”

First off, it’s 2015. I can find a tasty salad almost anywhere, and it’s likely they have several dishes dedicated to vegetarians anyway. Secondly, that restaurant isn’t going anywhere. You can probably eat there another night. Third, you’re being so obnoxious.

“There’s meat in it! *snicker*”

This. Stupid. Joke. I’ve heard it from day one. “Don’t eat that bread. It has meat in it!” Oh, damn, did some edgy comedian just step into the room with a joke I heard entire playgrounds make back in the ‘90s? Cool. Tell me a redneck joke while we’re here basking in your hilarity.

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Hit-Or-Miss

How To Reseal Any Bag Of Chips [WATCH]

We’ve all been there,we  open up a family-sized pack of Doritos to eat alone on a Friday night, and once you’re done with your first bag, you open a second only to find out you don’t want anymore. You can clip the bag shut, which will keep them from getting stale for a short period of time…or you could do like the most annoying yet inventive YouTuber CrazyRussianHacker and reseal the bag with two rulers and a lighter.

Open Chip Bag:

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2 rulers to pinch the bag together:

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Burn the excess bag until it reseals:

I can’t vouch for how safe it is burning plastic bags, but it certainly is a neat trick when you’re adamant about no new air getting into your bag of chips. Now what if I open my bag of chips like this, though?

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Video

This Artist Creates Tiny IHOP Dishes And The Detail Is Astonishing

YouTuber AkameruKawaii is a pro when it comes to working with polymer clay. With it, she creates tons of miniatureized versions of everyday objects that looking pretty close to the original.

Sadly, she doesn’t have an IHOP in her country. So in a whimsical tutorial, the talented artist creates what she would order had she the luxury of an IHOP in her area.

With careful precision, AkameruKawaii creates popular menu items from the chain like a cup of coffee, a breakfast plate (eggs, sausage, bacon and toast) and even a stack of pancakes.

These actually look so close to the original, you’ll want to pop them in your mouths. Not that you should, with polymer clay being toxic and all.

Check out the video. As a lover of breakfast foods, this is a miniature treat.

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Celebrity Grub

These Are Gordon Ramsay’s 5 Essential Basics To Cooking

You may know Gordon Ramsay from one of his million shows. The world-famous chef is probably known for making the most complicated dishes look simple. Ramsay just released a video on his YouTube channel showing five essential cooking skills everyone needs to learn.

The nearly 8-minute video features him showing us how to prepare foods like chopping onions, cooking rice, skinning and deboning a fish and cooking pasta. Ramsay also demonstrates the proper technique to sharpening a knife.

To kitchen newbies like us, this is a pretty solid crash course.

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How to chop an onion

Leave the root on the onion so that it doesn’t bleed and you start crying. Using three fingers, guide the knife with the knuckle of your middle finger. Cut towards the root, trying to get as close as you can with long strokes.

Push the onion back together and start cutting horizontally, using the weight of the blade to get to the root.

How to cook the perfect rice

Using Basmati rice, start with 400 grams of rice. Rinse off the dust and the starch of the rice in cold water. Put the rice into the pan and add three cardamom pods and two whole star anise.

Now, season the rice with hot water and add 600 mils of cold water (one part rice, one and a half part water). Throw a lid on the pot and bring it to a boil on high heat. As soon as it boils, turn it down to a simmer and let it steam for 8-10 minutes.

Just don’t remove the lid while you wait.

How to skin and debone fish

Taking your filleting knife, start cutting into the end of the fish until you separate the meat from the skin about halfway. Once you’re halfway through, you can wrap the skin you removed around your hand and pull the fish towards you as you continue cutting.

Take some tweezers, start picking out the bones.

How to sharpen a knife

Grip the steel of a knife sharpener like a tennis racket at 45 degrees. Take your knife and start moving it in long strokes along the steel from bottom to top.

Make sure to keep your fingers behind the handle of the steel. That can’t be stressed enough.

How to cook the perfect pasta

Throw some water into the pan and season the water with salt and olive oil. Bring the water up to a rolling boil and throw you pasta in. Gently twist the pasta with some tongs so that it’s submerged in the water.

When the pasta hits the texture you’re happy with, throw it into a colander and drain it. Add a light seasoning of salt, pepper and olive oil.

Mix the pasta together.

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Features Recipes Tastemade/Snapchat

How Tuna Is Prepared Around The World

Seafood lies at the heart of any coastal community or island nation. Historically, cultural and geographical differences have shut sea creatures out of the cuisines of landlocked locales while inspiring creativity in others. Even before globalization and flash freezing made fish accessible, tuna had managed to work its way into diets across the globe.

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Photo: Takashi Hososhima / Flickr

Here are a few of the easiest tuna recipes from around the world:

Poke – Hawaii

The idea of raw fish salad may sound off-putting, but in reality, Poke is a genuinely stunning salad. Originally this Hawaiian dish was made with fish scraps from raw, cubed yellowfin tuna and a plethora of condiments. In recent years, poke’s simple construction has reached a new level of sophistication.

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Photo: Photoskate

Ahi Shoyu Poke

  • 1 lb. fresh ahi steaks, cut into cubed, bite-size pieces
  • 1/4 cup soy sauce (shoyu)
  • 1/4 cup chopped green onions (tops included)
  • 1/4 cup chopped Maui onion (or yellow onion)
  • 2 tsp. sesame oil
  • 1 tsp. grated fresh ginger
  • 1 chili pepper, cored, seeded and diced (optional)
  • Sea salt, to taste
  • 2 tsp. toasted sesame seeds
  • 2 tsp. finely chopped toasted macadamia nuts (optional, as a substitute for inamona, which is difficult to find outside of Hawaii)

In a large bowl, combine all the ingredients, and mix lightly. Cover and refrigerate at least 2 hours before serving.

Recipe from Hawai’i Magazine

Ceviche – Peru

Are you ready for more raw tuna? Good.

Ceviche is the undisputed national dish of Peru that has inspired numerous variations throughout Latin America and the Caribbean. While the OG recipe is over 2,000 years old and doesn’t discriminate against other types of fish, tuna tends to be favored.

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Yummy! Photo: leyla.a

Ahi Tuna Ceviche

  • 1/2 pound Ahi tuna steak (sashimi grade if possible), diced
  • 2 Tablespoons soy sauce
  • 1 Tablespoon toasted sesame oil
  • 1/2 Tablespoon rice vinegar (I used O Yuzu rice vinegar, see Cook’s note)
  • 1/2 of a Serrano pepper, very thinly sliced
  • Juice of 1 lime
  • 5 small leaves of fresh mint
  • sprinkle of black sesame seeds (optional)

In a medium bowl, mix soy sauce, toasted sesame oil, rice vinegar, Serrano pepper, lime juice, mint, and sesame seeds.

Next, add diced tuna and toss to coat. Serve immediately.

Recipe from The Enchanted Cook.

Canned Tuna – United Kingdom

Though the US consumes a significant amount of canned tuna, with only 20 percent of our population, the UK enjoys a surprisingly comparable tonnage. Brits love canned tuna more than colonialism or cricket combined. It would be remiss not to include a sandwich so integral to the British way of life.

tuna-prepared-sandwhich Wash it down with a pint. Photo: Parker-Knight

Tuna Cucumber Sandwich

  • One can of tuna fish in oil (preferably filet)
  • 3-4 tbsp of mayonnaise (or to your preference)
  • ⅛ cup diced onions OR 2 tsp of onion powder
  • ⅛ cup diced celery (optional, for peasants)
  • ¼ cup thinly sliced cucumber
  • 2 tsp butter
  • salt and pepper, to taste
  • Sliced white or sourdough bread

Open the can of tuna and strain excess oil using the lid. DO NOT use a strainer unless you greatly dislike flavor.

In a medium-sized bowl, mash chunks out of tuna with a fork, but don’t go crazy because this isn’t pate.

Add mayonnaise, onions and, if you really must, celery. Mix until combined, adding salt and pepper as you see fit.

Butter both slices of bread. Trust me.

Spread tuna mixture over a slice of bread and drape with cucumber slices.

Place the other slice atop the cucumbers. If you’re an adult not going to a tea party, don’t cut the crusts off.