♬ Ba-da-ba-ba-bah, I’m quizzin’ it! ♬
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Sunday, May 31, 2015
What Should Your Signature Drink Actually Be?
Because anyone who is anyone has a signature drink.
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Italians Try American Snacks
“Now I think I will never visit the U.S.”
BuzzFeed Video / Via youtube.com
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Poll: Do You Prefer Chicken Fingers Or Chicken Nuggets?
This is the most important question of our time.
Damn, chicken nuggets are really good.
But wait… Are chicken fingers even better?
Ah those chicken nuggets do look nice though.
BAM! SO DO THESE CHICKEN FINGERS.
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Here's What You Need To Know About The Shelf Life Of Pantry Items
Time to reach in the back of the cupboard to see what stays and what goes.
We all want a well-stocked pantry.
But that can sometimes mean that you’ve had some ingredients for a while — too long, even. Maybe you bought all those canned vegetables at the grocery store when they were on sale, but how long will they actually last? Here are 10 pantry items that have real expiration dates.
James Ransom / Via food52.com
Dried pasta: Up to 2 years.
Pasta is a staple of every pantry, and when stored properly, some say it can last indefinitely. However, for the best quality, the USDA and most sources recommend keeping pasta no more than two years. Store it in an airtight container (the sealed box is also fine) in a cool, dry place, as the pasta is affected by extreme temperatures and humidity. You should also toss expired dried pasta if the noodles appear blotchy or discolored.
Whole-grain rice: Up to 6 months.
Whole-grain rice and milled rice have very different shelf lives. Whole-grain (brown, red, or black) rice deteriorates faster than milled rice (white, parboiled or pre-cooked) because of the oils in its natural bran layer. When stored in an airtight container, whole-grain rice has a shelf life of 6 months. To make it last longer, stash it in the refrigerator or freezer. On the other hand, if stored properly, milled rice (white, parboiled or pre-cooked) will keep almost indefinitely on the pantry shelf.
White and whole-grain flours: 6 to 9 months, and up to 3 months, respectively.
Like rice, whole-grain flour doesn’t last as long as white flour because the oils from the germ and bran become rancid with age. However, neither last forever. Whole-grain flour will keep for about 3 months and white flour will keep for 6 to 9 months. For the best shelf life, store flour in an airtight container in a cupboard or dry, cool area.
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24 Delicious Ways To Take Your Iced Tea Up A Notch
Your new brunch drink has arrived. Boozy and non-alcoholic versions included!
Jenny Chang / BuzzFeed
Alison Caporimo
Raspberry Lemon Iced Tea
Summer never tasted so good. Get the recipe here.
Raspberry Peach Iced Tea
It’ll bring all the boys to the yard. Get the recipe here.
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7 Easy Dinners To Make This Week
No muss, no fuss.
BuzzFeed
Vegetable Garden Linguine
Satisfying your pasta craving doesn’t have to leave you stuffed. Recipe here.
One-Pan Parmesan-Crusted Salmon with Roasted Broccoli
Maximal awesomeness, minimal clean-up. Recipe here.
Heirloom Caprese Strata
Absolutely the best way to use up leftover bread. Recipe here.
Christine Byrne / Via buzzfeed.com
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Saturday, May 30, 2015
25 Colorful Cake Creations That Are Truly Next-Level
Rainbow sprinkles and hot pink chocolate galore!
Instagram user Katherine Sabbath posts some of the coolest baked good creations you’ll ever see.
A Sydney native and a high school teacher, she spends her free time baking cakes and making a variety of flavored chocolates. Sabbath is completely untrained, which makes all her creations even more impressive.
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Memories Of A Chinese Restaurant Childhood
Being one of the few Asians in my school was hard enough. Working at my parents’ Chinese restaurant didn’t make it any easier.
Will Varner / BuzzFeed
Snot gushed from my nostrils as I heaved giant sobs and tried to steady my breathing. I felt so ugly propped on a barstool inside my parents’ dingy restaurant. My Chinese textbook laid open on the counter before me, mocking me. In between sniffles, I continued to read aloud from it, jumping slightly every time my mom interrupted.
“Cuo le!” she barked. That means “wrong.” I was used to being wrong. At 13, I’d sort of accepted that I’d never be right in my mother’s eyes. My fastidious, self-sufficient mother, who’d immigrated to the United States at 20 after marrying my dad and leaving behind her family in Hong Kong.
It was a Sunday, the only day of the week I had neither regular school nor Chinese school. I went to Chinese school, an hour away from my house, every Saturday from 9:30 a.m. to 12:30 p.m. My classmates and I spent most of that time reading through a passage with help from our teacher. I hated waking up early on a weekend, commuting, and spending what felt like every second of the day with my mother, but Sundays weren’t all that better. At 11 a.m. that day, I’d gone with my mom to China Inn, the restaurant my parents opened when they first moved to Pennsylvania in 1983. Now, 21 years later, as she made all the necessary provisions for lunch, my mother also used this time to quiz me on what I’d learned in Chinese school the previous day.
“How do you still not know this?” she spat in Mandarin, furiously circling all the words I couldn’t read from that week’s lesson. Although she hadn’t said anything particularly cruel, her tone was scathing so every word felt like the lash of a whip. “If you don’t learn these words by the end of today, don’t even think about doing anything else!” Resentful but too tired to resist, I wrote and rewrote the characters, while also devising mnemonics for remembering them so that I’d pass inspection at the day’s end. This scene was repeated pretty much every week.
But as strict and demanding as she is, my mom is not and has never been a ruthless tiger mother. After marveling over what a sensitive kid I was, she would feel sorry for me and explain that all of this tough love was for my own good. “One day you’ll understand and thank me” were how the conversations always ended, as she pushed a bowl of rice porridge and shrimp dipped in soy sauce near me. “Eat!” No matter how frustrated she got, she would never let a child go hungry.
Although it’s been over a decade since China Inn closed down, I can still vividly recall every detail about the place, especially that taproom where I’d spent so many years of my childhood. An ornate mirror hung on the wall of the stuffy room, which reeked of cigarettes. The surface of the L-shaped bar was usually sticky and lined with an old red cushioning that I’d pick at for hours while pretending to study.
And when I wasn’t studying, I was working. Over the years, more Chinese families moved into town, opening up their own businesses. Due to the increase in competition, my parents were forced to lay off employees and put me to work.
Courtesy Susan Cheng
At China Inn, I was terrified of seeing anyone from school, especially those with whom I’d never interacted but was forced to greet. I thought it was unfair that I had to be in a smelly Chinese restaurant serving others while all my friends were out doing whatever typical teenagers do. It only made me feel more alienated from my mostly white peers — some of whom were my friends but no one I could relate to 100 percent. Whereas the other kids in school had grown up familiar with classic pop culture like The Beatles and The Brady Bunch, I knew all the words to popular Chinese folk songs and watched dramas set in Imperial China with my mom. My friends whispered secrets and giggled over jokes that I’d often miss, because conversation was harder for me as a kid who thought first in Mandarin and then in English. And football was their religion. Family was mine.
I’d known that I was different since a friend pointed it out to me in first grade. She’d tapped me on the shoulder, and when I turned to look at her, pulled the corners of her eyelids into slanted slits. From that point on, I dodged anyone’s questions and avoided conversations about my ethnicity as not to draw attention to my differences. It wasn’t that I wanted to blend in with my peers or erase my culture. I just didn’t want my heritage to be the only thing that defined me.
But as I grew up, things only got more confusing. I wanted to be accepted by my peers, and I wanted to appease my parents. But there was a part of me that wanted to be my own person, which meant disappointing my parents. Instead of a disciplined, studious child and dutiful daughter, they got a kid who was content to slack off and scribble absentmindedly on the backs of placemats. The ones at China Inn had the Chinese zodiac on them.
According to those placemats, I am a goat — creative, timid, reserved, “compatible with boars and rabbits, but never the ox.” The description was actually quite apt. Carefree and contemplative, I was a dreamer, not a doer. I quit ballet after just one recital, which is a lot longer than my stint in gymnastics and violin lessons. In school, I did what I could to get by with no desire to be the best, much to my mother’s frustration. And though I never outright disobeyed my mother, I often fought with her.
Through tears, I would protest: “Why do I have to learn Chinese and study so much? I’m an American. I live in the ‘States, and here, people speak English, and they go out.” She would remind me that like her, I had yellow skin and slanted eyes. Because of that, nothing would ever come easy for us. “We’ve got to work twice as hard to get ahead!”
To my mom, there was always something I could be working on, if not refining my Chinese then working on SAT practice questions to raise my score. Her idea of constant improvement terrified me, as I had grown content with being average. More than anything, being average was something I could claim as my own. It was my personal way of quietly countering against a mother who wanted so badly for her kid to be an obedient, refined, and high-achieving daughter.
It was also my way of standing out as the middle child. My brother, who is 8 years older, had already lived through those tumultuous years of fighting with my parents. I doubt he wanted to relive them through consoling me. Then there was my younger sister, who was something of a child prodigy in my parents’ eyes, so it’s not like I could turn to her for comfort. But even if I had someone to talk about this with, I’m not sure I would have had the words for it back then.
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21 Things People Always Get Completely Wrong About Servers
This’ll make you tip them even more.
CBS
Misconceptions about servers abound, but one of the most common is that you lack any and all education.
Many servers are in school or college, and some already have a degree.
—Holliday Cain, Facebook
Sony Pictures Classics
As a result, people think you’re unable to get a “real” job, despite the fact that serving is the REALIST job ever.
—Kelly Onarheim, Facebook
Paramount Pictures
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Should You Eat Pizza Right Now?
This is a very important question.
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25 Sweet Potato Recipes You Need In Your Life
These delicious sweet potato recipes will get you through the summer!
Smokey Sweet Potato & Black Bean Veggie Burgers with Curry Cilantro Mayo
Sweet potatoes are a perfect binder for veggie burgers! Get the recipe here.
Isadora / Via She Likes Food
7 Ingredient Hasselback Sweet Potatoes with Avocado Aioli
A fun and delicious way to eat sweet potatoes! Get the recipe here.
Ashley Melillo / Via Blissful Basil
The Perfect Sweet Potato Chips
Perfect crispy sweet potato chips! Get the recipe here.
Mariah / Via Mariah’s Pleasing Plates
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37 Delicious Desserts You Can Make With Tea
Have your tea and eat it too.
Jenny Chang / BuzzFeed
Blackberry Earl Grey Pocket Pies
You could sub in frozen pie dough to make these quick and easy. Here’s the recipe.
Chamomile Tea and Lemon Shortbread
Raspberry Green Tea Popsicles
When you need your iced tea even more iced. Here’s the recipe.
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This Is What Happened When Some Americans Tried Beans On Toast
How well did the popular British treat do across the pond?
Here’s what happened when BuzzFeed asked a bunch of Americans to try the popular British treat, beans on toast.
BuzzfeedVideo / Via youtube.com
Not everyone knew what exactly they were about to try.
BuzzFeed Video / Via youtube.com
But based on the facts at hand, this guy was pretty optimistic.
BuzzFeed Video / Via youtube.com
Not sure what else she was expecting.
Pretty much as advertised.
BuzzFeed Video / Via youtube.com
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27 Easy Dessert Dips That Anyone Can Make
Baked goods are such overachievers.
BuzzFeed
Samoa Dip
Unlike the cookies, this dip is available all year long. Recipe here.
Copycat Auntie Anne’s Cinnamon Sugar Pretzel Bites with Cream Cheese Dip
Mallrats rejoice. Recipe here.
4-Ingredient Nutella Cheesecake Dip
Three supporting cast members, one irresistible ~superstar~. Recipe here.
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22 Oozing Egg Yolks That Will Sexually Awaken You
This post will seriously egg you on.
Yolk porn is an art, really.
Grilled Cheese Breakfast Sandwich
It needs to be attractive…
California Style Eggs Benedict
…but also a little nauseating.
To capture the breaking of a yolk takes tremendous skill.
Corned Beef Hash Eggs Benedict
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Friday, May 29, 2015
This Is The Spelling Test All Starbucks Baristas Have To Take
June = John?
Ever wonder why your name is spelled so uniquely on your favorite cup of coffee? Well, it turns out, Starbucks interviewees go through a rigorous spelling test before being offered employment.
If your name is John, you’ll know they’ll spell it right.
BuzzFeed
What about spelling Amy?
Nailed it.
BuzzFeed
And all you Lisa’s of the world, you’re in for a special treat.
BuzzFeed
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How Normal Are Your Pizza Eating Habits?
Let your voice be heard!
Everybody loves pizza.
But not everybody loves pizza in the same way.
MTV
Your way of eating is obviously the right way, so it’s time to let your voice be heard!
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Thursday, May 28, 2015
18 Homemade Pizzas That Will Always Be There For You
Pizza knows. Pizza understands.
Jenny Chang / BuzzFeed
15-Minute Margherita Flatbread Pizza
BBQ Chicken Flatbread Pizza
Super easy to assemble thanks to premade dough. Get the recipe.
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What Was This Snack Before I Crushed It?
That’s the way the ____ crumbles.
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24 Faces Only People Who Are Constantly Hungry Will Recognise
Are you gonna finish that?
The “I Can Hear Rustling” Face.
Comedy Central
The “Oh Hey Buddy, What You Got There?” Face.
The “Oh My, That Looks Really Yummy” Face.
Via reactiongifs.com
The “Are You Gonna Finish That?” Face
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Which Type Of Bread Are You?
No knead to worry.
Grafvision / Getty Images
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21 Delicious Jello Shot Recipes That Are Surprisingly Classy
Are you ready for this jelly?
Mojito Jelly Shots
Fun, elegant, and filled with rum. What’s not to love? Get the recipe.
A Beautiful Mess
Paloma Jelly Shots
A seriously refreshing jelly version of the grapefruit Paloma cocktail. Recipe here.
Jelly Shot Test Kitchen
Sparkling Champagne and Strawberry Jelly Shots
Oh the bubbles, the bubbles, the bubbles. Get the recipe.
The Jello Mold Mistress
Limoncello Jelly Shots
Great for a post-Italian dinner digestif. Get the recipe.
Serena’s Medium Rare
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