How To Make Shaved Ice

Shaved ice is a familiar dessert dish in each’s childhood memories. This dish is not picky because it is mesmerizing for both adults and children. This kind of ice cream sounds very difficult to make with a luxurious name but it is actually very simple. Only with simple ingredients that are easy to find with the taste you like, and a little ice, we have a perfect cup of delicious DIY shaved ice.

To find out how to make shaved ice, let us explore the three steps for making this delicious ice cream.

Essential ingredients for making shaved ice

  • Ice (if you have shaved ice available, the better).
  • Siro water types: strawberry, orange, fabric, pineapple, grape, mint … depending on your preference, choose appropriate syrup.
  • Fresh fruits such as grapefruit, watermelon, guava, lychee, kiwi, mango, apple, etc. depend on each person’s taste (to increase the appeal of ice cream dish).
  • Ice cream cup.
  • Shaved ice maker or a blender.

Patbingsu shaved ice cream

While watching Korean romantic modern movies, you’ve probably heard of Patbingsu ice cream more or less. This is a very popular Korean delicacy, making many generations fascinated. So how hard is it to make them? Feel free to find the answer for yourself in the instructions for making Strawberry Patbingsu ice cream right below:

  • Step 1: Prepare materials:

– Fresh strawberries

– Condensed milk, fresh milk, black beans

– A box of strawberry ice cream and, of course, ice to make shaved ice.

Depending on your taste and season, you can choose different types of ice cream and fruit flavors.

  • Step 2: Freeze strawberries in the freezer compartment, so the ice cream will last longer and the nutritious quality of the strawberry will be guaranteed. At the same time, you should also make black bean, remember not to put too much water.
  • Step 3: Put the shaved ice in the glass first then cut the berries. Because it is frozen so it is not watery when cutting strawberries. At this point, you also add some condensed milk to create the taste.
  • Step 4: Put black beans in the puree and pour into the ice cream, pour a moderate amount of fresh milk into it. At the top, we put a cool strawberry ice cream on.

Finally, it is also the most important step, which is to enjoy just before the shaved ice melts. This dish has a sweet taste, and many layers of taste rotation, so no one can resist that wonderful taste.

Super smooth fruit shaved ice

The way to make this kind of shaved ice has a bit more complicated material, but the way to make it and the finished product gives the cream a surprisingly smooth result. Not only adults are excited that children will love this ice cream too.

  • Step 1: Prepare materials including:

– Cream powder (available at supermarkets and convenience stores): 1 kg

– Milk (fresh milk or soy milk for those who are vegetarian): 1 box

– Syrup (depending on your preference): 0.3kg

– Fresh fruit and pure water (~ 4 liters)

  • Step 2: Warm the prepared water with cream powder, until it has a medium sweetness and a certain level of consistency.
  • Step 3: Grind fresh fruit then mix into the mixture with milk and syrup. Cool the mixture in the room temperature and then put it to the freezer.
  • Step 4: Use shaved ice maker or a blender to grind ice. If you don’t have a machine, you can use another tool to grind ice.

Tips: You can use frozen fruit smoothies and then shredded them to make shaved ice. This is also a simple and delicious way to make shaved ice. You can see some more fresh fruit smoothies here.

Making homemade shaved ice is great in that you can freely mix your tastes according to your preferences, and take the most advantage of the freezer.

However, to make this dish at home, you need to pay attention to the processing time and enjoy it because shaved ice is melted very quickly. Do not hesitate but go to the kitchen immediately to make a batch of cool shaved ice for your family.

How to Slice Meet with Styles: Best Meat Slicers

Meat-Slicer

Meat-Slicer

If you are a meat bloke, then meat must make your day shine. Craving for a meatball sub? Why not use a meatball slicer to get the perfect slice every time?

Chefs or foodies know it very well, how important it is to get the perfect visual of a dish. That’s why having the best meat slicers would surely come in handy in your kitchen.

Using a knife won’t be able to give you the perfect texture as you want. A meat slicer will surely give you nice fine, even cuts every time. So, why not go for a slicer?

To help you figure out the perfect one, we will tell you all about meat slicers. Shall we begin?

Different Types of Meat Slicers

There are different types of meat slicers now on the market. The perfect one will depend on your unique needs and expertise. Mainly there are two types.

Electric Slicers

This is one of the powerful slicers on the market. You might think they are a bit pricey, but with the technological revolution, they are quite affordable now. They run on electricity. So, you’ll have to plug it in before use.

The electric motor will create a lot of torque for the blade to rotate. You will be able to do heavy work without any effort at all. Some advanced level models also come with a manual switch for a better cut.

Manual Slicers

These slicers also come with a lot of fans. In these, you won’t get the motor support as you did in the electric slicers. That’s why it takes some time and strength to get the ultra-thin slices from a huge chunk of meat.

However, with these, you will get more control over the cuts and actions.

Manual slicers usually support in giving a unique texture than electric ones. Also, they are much more affordable. If you are not a professional chef, then for home cooking, manual slicers are the best choice.

What Features You Need to Look Into?

You’ll need to look into some aspects before choosing the best meat slicers from the market. These are lifetime investments, so you need to be careful before you spend your money.

If you can maintain it properly, it may last forever. These are some of the factors you need to look into.

  • Power

Power is the number one thing you need to consider if you want an electric slicer. Professional cooks, who need a lot of meat every day should go for high power motor for a better output. High-power would mean a better speed, and you will be able to produce good quality in a short time.

They do have a downside too. These slicers will get heated quickly for the extra torque. You’ll need to let it cool off for 10 minutes before using it again.

  • Size

With so many models it’s easy to get confused at certain times. But don’t forget what purpose it would serve. Bigger slicers are good, but they take up a lot of space in the kitchen.

Not only that, but they are also, harder to clean up. Look for an efficient size that comes with a nice build along with a nice size. Smaller ones might have less power, but they are perfect for household cooking.

  • Blade Size

Blade size is another essential feature to look into. The size and quality mainly determine the texture of the meat. An ideal length for commercial use would be a 12″ blade. They are universally popular among chefs.

However, going for a 14” for a bulk work is also a great choice. If it’s for general purposes, then a 7”-10” blade would do the trick.

But whatever the size may be, it should have a nice build and made of durable materials.

  • Shelf Life

As we said earlier, these are lifetime investments. Metal ones are much longer lasting than plastic ones. So, before you buy, look into the material of the slicer.

The top companies mainly use stainless steel for a longer lasting product. Stainless steel can last for years without any corrosion and rust. It might cost you a bit, but it will surely be worth it.

How to Maintain It?

You’ll need to clean it properly to maintain it. Don’t leave it dirty after a session, wash it after every session or else the small meat pieces will rot and infect the slicer with bacteria. Not something to look forward to in a tasty dish.

Usually, the best ones are detachable to help you out in cleaning. You can detach the parts and wash them thoroughly.

If some of them are not detachable, use sanitizers to get rid of the bacteria.

You can use food lubricants, to keep the slicer run smoothly after every use. There are also safety cleaning kits now, which will help you to keep it fresh.

It’s best to clean it within 4 hours of use.

Now that you know just how to buy and clean a meat slicer, you will be able to use it safely. Don’t forget to wash it every time after use. With all the different textures your meat-loving fiesta begins now!

One more day, a different drill, drunk again

So yesterday evening yet another drunk fella hit yet another power pole in our street. That is one thing that is bound to always happen around wine nation: When you live in a zone that produces something alcoholic as its essential yield, you will pull in individuals who jump at the chance to devour liquor as their essential nourishing product. With expected outcomes: Knock down a power pole, flee the scene and yet, repeat this process again.

Be that as it may, these few hours of total blackouts give an incredible chance to see how our relief skills function, particularly when I am all alone. My friend went on a business trip to Oregon 2 days ago, so when the drunk fella did it last night, it was around 7:30 pm and I was all alone in the house.

So thinking back on the few hours with no electricity, I got a few things right and of course, a few things needed upgrading and improvement.

To begin with, props to me for:

1) Having enough oil in the backup lights, and having them in an easily locatable space, in addition to knowing precisely where the battery-operated candles were kept.

2) I had kept all the wax candles in a single zone.

3) I effortlessly found the pipe lighters.

4) I knew enough about the generator that I could easily use it when it was daylight

5) I successfully brought in some solar oriented lights from outside as well as tea lights, to illuminate the less critical areas of the home.

So every one of that was great but gave myself a few thumbs down for:

1) not being sufficiently comfortable with the generator to start in the dark.

2) not knowing how to re-anchor the automated garage entryway in the wake of opening it physically.

3) not having oil, lamps, lighters and candles together in one place, so I would have had to go to just one place to pick up everything. Another thumbs down for not having plasma lighters with the hurricane lamps as well as the candles.

4) not having a clue as to where the extra gas for the generator was kept (fortunately it was filled with fuel so there was no need for more).

5) not charging all my gadgets. A 100 percent charge on my kindle and my phone would have been ideal for messages and emergency calls, and also would have kept me busy while I wait for the power to be fixed. I owned a portable charger, which was incredible, however, as opposed to using it on 50 percent charged gadgets it would have saved me some power to completely charge up everything

6) not having all the tools I would have required if there were a real emergency strategically placed and easy to reach. A real emergency would not have given me the time to head to the basement to look for a wrench to put out the burning gas.

Clearly, if the disaster happens during the day, you ideally have a few hours before its nighttime. However, I’ve come to notice that disasters such as this one tend to happen at night so it would be lovely to always be prepared.

I took in a great deal from this little preliminary drill and will make a few enhancements in the days to come.

How prepared would you say you are for a genuine catastrophe?

VISIT CHINATOWN IN PHILADELPHIA

VISIT CHINATOWN IN PHILADELPHIA
Arriving in the late after dinner sun in Philadelphia’s Chinatown was straight out of a scene of “Big Trouble in Little China.” Even the windows steamy  and filled with spices, and pictures of Chinese demigods were entrancing. Between Vine to Arch Street between 9th to 12th street is where Asian fusion begins. It wasn’t just me exploring-the kids came along too. The windows with the dead Peking ducks was a surefire stop and the kids stood there mesmerized. No heads were chopped off, so we continued our walk about a block past the entrance gates to a place called Nan Zhou Hand Drawn Noodles.   

VISIT CHINATOWN IN PHILADELPHIA

So my advice get some noodles, crafted from a 160 year old recipe. They have other things on the menu too- Thai peanut noodles only $6.00 a bowl. Plus, if you are particularly adventurous you can try out the Jellied Jellyfish and spicy sauce- it was pretty awesome.

Then wander, seriously my kids wandered with me-because travel should be a family thing–if you have a family. We wandered to this place called Vivi Bubble tea-and it was super cute inside. They were pink, and green with cute emoji like characters. The tea was an experience. Not ever sipping it before, with large round balls of tapioca-it was  not pleasurable. The kids choked,but we had an experience. Others around us love it and every article online about it says that it is tasty. It must be a texture thing.

VISIT CHINATOWN IN PHILADELPHIA

VisitPhilly.com was so nice-they supplied YOURS TRULY with an awesome press trip! We explored as much as we could-more to come on Philly. So wander the streets, and check out the vistas because Chinatown in Philly is definitely cool!

WHY THE INTERNET IS TERRIFIED OF THE BIG CHICKEN.

WHY THE INTERNET IS TERRIFIED OF THE BIG CHICKEN.

The internet was going chicken crazy, when the footage of a huge bird emerging from a coop in the US went viral. Some thought it was fake, but unfortunately it is not. The chicken is a Brahama, “the king of all poultry.” In 1901 these birds were weighing in at 18 pounds a chicken. They were created in the 1850s at a time that the world was in “hen fever.”

NOBODY AGREES WHERE THEY CAME FROM

WHY THE INTERNET IS TERRIFIED OF THE BIG CHICKEN.

Brahma hens are large, and have always been. But, the internet just skyrocketed it mainstream.
The breed is thought to have been bred with large chickens from China that much is known. However, there are twelve names possible for the breed and still not one livestock specialist can agree on a single possible one to represent them all.
The name Brahma was given to the breed by a farmer in 1853 who just wanted to save space on his add in the paper!

QUEEN VICTORIA RECEIVED THESE SPECIAL BIRDS

WHY THE INTERNET IS TERRIFIED OF THE BIG CHICKEN.

Queen Victoria received these birds when they were all the rage!
Mr.George Burnham sent nine of these in 1852, to Queen Victoria who had quite the bird collection. The pair price jumped to $100 per pair,making it very lucrative and the bird to have if you were one in the know.

GREAT FOR MEAT, AND ARMAGEDDON!

People were literally scared this past weekend on Twitter! The latest is that these birds are the stuff of nightmares, like a human child wrapped in a chicken suit. Disturbing, yes.