Tagged With skillet

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If I find myself stuck in a US airport, I usually use the opportunity to eat something truly terrible for me like a vat of Popeye's red beans and rice or a giant Cinnabon. But if you travel to the US frequently, gorging on fast food isn't going to cut it.

Luckily, these friendly pilots (who travel quite a bit) have a few recommendations for their favourite airport dining.

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I am an absolute fiend for pickled ginger. I always order extra, not for eating with my sushi, but for after I have eaten my sushi. The spicy sweet slices are a perfect stomach-settling end to a meal and if you plan on getting dessert, they make a great palate cleanser.

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Look. You're about to make a feeding trough of bread and probably put dip in it, so it's best you level with yourself. Look at the face on your head in the mirror and say "I'm going to make a double bread bowl now", to completely free yourself from every last bit of ego.

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Everyone has their preferred point of banana ripeness. I like mine completely yellow, without a brown spot in sight. Some people like them freckled and some monsters like them mushy and brown. No matter what your preference, buying a whole bunch at once always seems to leave you with some less than desirable nanners.

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Imitation crab — also known as “krab”, “kay-rab”, “fake crab” and “krab sticks” — is a mixture of fish (usually Alaska pollock) and starch that has been shaped and coloured to resemble the leg of a crab. It’s basically the lunchmeat of the sea, and it can be surprisingly tasty. (I used to eat it straight from the package, as I did with all lunchmeat, and I regret nothing.)

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Potato chips are usually thought of as a lunchtime companion -- a crunchy side to your sandwich or wrap -- but their time has come to shine as a breakfast star. Think of them as a low-effort breakfast potato, which is the best kind of breakfast potato, especially on those morning where frying something seems impossible.

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I have seen recipes that call for the green part of the green onion, and I have seen recipes that call for the white part of the green onion, but I have never seen recipes that call for the stringy little roots of the green onion. (Until now, because I’m about to write one.) The little white allium threads are edible, however, and they make a great little crispy garnish.

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In my mind, egg whites exist only as a delivery system for egg yolks. Though they are a great source of protein, whites have almost no flavour, which is why I’ve never understood those people who add more of them to their scramble. (I don’t understand athletes, is what I’m saying.) Yolks should be the star of any egg dish, even scrambles.

For the most custardy, creamy, flavourful scramble — that comes together in mere minutes — you need to increase your yolk content.

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We Indians love our fermented food, from the crumbly steamed dhokla and fluffy white idlis, to the fried wadas and the flavourful kadhi. One of the staples, preferred in the southern part of the country but relished all over, is the humble dosa. This protein-rich crepe is made from a fermented batter of urad dal (split black gram) and rice.