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Wednesday, 18 September 2019

Get Your Tentacles on Some Octopus and Cook It Perfectly at Home

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Get Your Tentacles on Some Octopus and Cook It Perfectly at Home

People have a lot of anxiety about being able to cook octopus until it's sufficiently tender, but this anxiety is misplaced. There's no need for tricks, you just have to cook it long enough. How long depends on the method you're using. Here we explore a variety of methods, including sous vide, pressure cooker, and stovetop. Read More

Tuesday, 17 September 2019

Sunday, 15 September 2019

Saturday, 14 September 2019

A 15-Minute Avocado Ripening Hack—& 3 Other Tricks

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A 15-Minute Avocado Ripening Hack—& 3 Other Tricks
A 15-Minute Avocado Ripening Hack—& 3 Other Tricks A 15-Minute Avocado Ripening Hack—& 3 Other Tricks

In New York City, the perfectly ripe supermarket avocado is a veritable myth, complete with an unlikely origin story (California droughts), many a villain with which to contend (Australian real estate moguls, the threat of tariffs), and a personalized iPhone emoji.

But unlike any sort of storybook character or chimerical creature, the perfectly ripe avocado can actually be conjured at home, with enough foresight.

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Friday, 13 September 2019

The 3 Best Ways to Season a Turkey (& One Thing You Should *Never* Do)

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The 3 Best Ways to Season a Turkey (& One Thing You Should *Never* Do)

There's nothing worse than bland turkey on Thanksgiving. The antidote to blandness? Salt, of course.

It seems obvious, but whether you go the route of fancy compound butters and herbs and citrus and spices—which are all lovely ways to make your turkey, well, yours—the only molecules small enough to actually penetrate the meat of the bird is salt. As The Food Lab's J. Kenji López-Alt says, "Most ... flavorful molecules are organic compounds that are relatively large in size—on a molecular scale, that is—while salt molecules are quite small. So, while salt can easily pass across the semipermeable membranes that make up the cells in animal tissue, larger molecules cannot."

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Thursday, 12 September 2019

Where to Eat and Drink In Portland, Oregon: A Local's Guide

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Where to Eat and Drink In Portland, Oregon: A Local's Guide

Wednesday, 11 September 2019

15 Things You Should Never, Ever Put in the Dishwasher

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15 Things You Should Never, Ever Put in the Dishwasher

My motto when shopping for home goods is, “If it doesn’t go in the dishwasher (or washing machine), it doesn’t go in my house!” Washing dishes is one of my least favorite chores, so I do my absolute best to keep hand wash-only items out of my cabinets.

But despite my efforts, there are still a number of kitchen essentials I end up hand-washing, typically because I didn’t read the fine print when I bought them. (Seriously, who knew box graters shouldn’t go in the dishwasher?)

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Sunday, 8 September 2019

crisped chickpeas with herbs and garlic yogurt

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crisped chickpeas with herbs and garlic yogurt
crisped chickpeas with herbs and garlic yogurt

We’ve all been lying to you about crispy chickpeas. I’m sorry. It wasn’t very cool of us. I include myself; I’ve been telling you for years that you can crisp chickpeas in the oven and you can, you really can. But it’s not the whole story. The whole story is that you can get them crunchy in the oven but they also dry out a bit and the texture isn’t half as good as the more lightweight, nuanced crisp you get from frying them on the stove. I’ve always known this. But, who wants to deep fry? Not most of us, and certainly on a random Tuesday. It sounds like a project. It must use a ton of oil. It feels a bit heavy… for lunch.

what you'll need

But what if none of this is true, either? One day earlier this summer I wanted crispy chickpeas and I didn’t want to crank up the oven for 35 to 40 minutes to make it happen. Instead, I heated a few tablespoons of oil (a tablespoon more, if that, than I find roasting them requires) in a small frying pan and it took all of 10 minutes to get them perfect — crispy with shattery edges, but still soft inside. I drained them briefly on a paper towel, coated them with salt, pepper, and lemon zest, and then I added a little more oil to the pan and fried some thinly sliced zucchini until it were browned in spots. On a plate, I stirred together some plain yogurt, finely grated garlic, lemon juice, and salt. I layered the zucchini on top, and half the chickpeas on top of that. I finished the whole thing with red pepper flakes, fresh herbs, and more lemon juice. And I don’t know that I have made a more perfect plate of food since.*

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Saturday, 7 September 2019

10 Better-From-Scratch Chinese-Takeout Favorites

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10 Better-From-Scratch Chinese-Takeout Favorites

Friday, 6 September 2019

25 DIY Gift Ideas, Starring a Mason Jar

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25 DIY Gift Ideas, Starring a Mason Jar

Mason jars were invented in the 1850s to preserve food, by a man named John L.—you guessed it—Mason. Some 150 years later, they have the world right where they want it.

Thank sites like Pinterest and Etsy for the proliferation of these glass containers, and their accompanying fitted lids, as planters, storage containers, and cocktail glasses. The world is powerless against the allure of tiny, self-contained kits and wide-rimmed vessels. (Just ask our recent beer pong championship.)

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