New story in Health from Time: Weight-Loss Surgery Dramatically Lowers the Risk of Early Death, a New Study Finds

5 ways you’re using the grill wrong

5 ways you’re using the grill wrong



Don't ruin a batch of burgers over these common blunders.

Viral video appears to show rat jumping into fryer at Texas Whataburger: report

Viral video appears to show rat jumping into fryer at Texas Whataburger: report



A viral video shared on Facebook Sunday appears to show a rat jumping into a deep fryer at a Central Texas Whataburger restaurant, leaving customers stunned.

Sinamak: The fiery Ilonggo vinegar dip

Every region in the Philippines has it's own version of a spiced vinegar and a name for it. In most parts of Western Visayas especially in Iloilo, it is known as sinamak. 

One can find it almost anywhere for it is a staple dip in almost every household and native restaurants. Be it chicken inasal or grilled pork chop to seafoods especially talaba, sinamak is the perfect dip to further one's appetite.

The recipe varies from each household and the percentage of the "ingredients" too but always present are siling labuyo (green and red for color variation and makes it more visually appetizing), ginger (locals used langkawas or galangal but regular ginger will do) and garlic. 

Usually the vinegar used comes from coconuts but other varieties do as well. Mix everything in a bottle and on the process make it visually appealing too playing with the colors of the chilies.

Just make one that suits your own taste and let it stay for around 2-3 weeks before using it to set fire on your every meal. Namit gid!

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Diplo claims Popeyes sent him chicken sandwiches on a private jet

Diplo claims Popeyes sent him chicken sandwiches on a private jet



Anyone looking to get a few of the apparently impossible to find chicken sandwiches at Popeyes, all you have to do is get rich and famous.

New Orleans restaurant owner offers free meal to people evacuating Hurricane Dorian

New Orleans restaurant owner offers free meal to people evacuating Hurricane Dorian



One New Orleans chef wants to make evacuating less stressful, even if it’s only by giving out one meal at a time.

Gordon Ramsay's baby is as grumpy as his father, but way more adorable

Gordon Ramsay's baby is as grumpy as his father, but way more adorable



There’s no question who the father of this baby is.

New Recipes! Crispy Fish Tacos, Grilled Cheese BLT, Spice Rubs, and MORE!

Latest recipes from Simply Recipes.   Hi, everyone! I'm writing this to you a few days early because I'm heading out of town this for Labor Day Weekend to go on a glamping getaway with some friends. I will be off-the-grid, surrounded by trees, and with my toes in a river, thank you very much. I can't wait! I know it's officially September now, but I feel like we can eke out at least another week or two of summer foods, right? Before summer goes, definitely take the time to make these Crispy Fish Tacos. They taste best when eaten outside. And we can never have too many BLTs, so make yourself a Grilled Cheese BLT while the tomatoes are still good. Hope you are reading this from somewhere relaxing, even if it's your living room couch! Happy September! XO, Emma   Crispy Fish Tacos with Red Cabbage Slaw by Summer Miller Fish tacos are made for hot summer days! Crispy, spicy fish tucked into a bed of crunchy, sweet, and sour red cabbage slaw, all piled high on a tortilla—just add ice cold drinks and lots of laughter for a party. Taco Tuesday never tasted so good! Continue reading "Crispy Fish Tacos with Red Cabbage Slaw" » Read more →   Grilled Cheese BLT by Aaron Hutcherson Finally! This Grilled Cheese BLT means you'll never have to choose between two delicious sandwiches for your lunch ever again. Have them both! Right now! Continue reading "Grilled Cheese BLT" » Read more →   How to Make Bacon in the Oven by Nick Evans Want to know the secret to perfectly crispy bacon every time? Bake it in the oven! It's easy to make and easy to clean up. (No more bacon grease splatters on the stove!) Continue reading "How to Make Bacon in the Oven" » Read more →   Spicy Three-Chile Guacamole by Marta Rivera Take your guacamole game from "nice" to "not sharing" with a combination of serrano, poblano, and jalapeño peppers! You'll be so happy after one bite of this spicy, smoky dip. Doing cartwheels in the middle of a party will seem like a perfectly reasonable thing to do. Continue reading "Spicy Three-Chile Guacamole" » Read more →   The Best Dry Rub for Steak by Irvin Lin Take your steak to the next level with this pre-made Steak Rub! It smells so good and will make your steak taste even better. It works with any beef cuts, plus it lasts a long time! Continue reading "The Best Dry Rub for Steak" » Read more →   The Best Dry Rub for Fish and Seafood by Irvin Lin This make-ahead spice rub for fish and seafood is great on everything from salmon and halibut to shrimp and scallops! It keeps for a LONG time, too. Try it! Continue reading "The Best Dry Rub for Fish and Seafood" » Read more →   How to Cook Brown Rice by Sara Bir PERFECT brown rice! Slow and low is the way to go. Yes, it takes a little longer than white rice, but it's not any harder. We have a few hacks to bump up flavor and ensure fluffy results. Continue reading "How to Cook Brown Rice" » Read more → FROM THE ARCHIVES   Baked Spaghetti by Elise Bauer Baked Spaghetti Casserole with thin spaghetti, sausage, mushroom, and tomato sauce, ricotta, Parmesan, and Mozzarella cheeses. Continue reading "Baked Spaghetti" » Read more → Oatmeal Chocolate Chip Cookies by Elise Bauer Oatmeal and chocolate chips are great together. Add in some pecans and coconut and we're pretty excited. But it's the brown butter that take these cookies over the top! Continue reading "Oatmeal Chocolate Chip Cookies" » Read more → Easy Cashew Chicken by Elise Bauer Skip the Chinese takeout and make this Cashew Chicken at home! Marinate the chicken in peanut oil, chili powder, honey, and tamari, and then cook with onions and mushrooms. Continue reading "Easy Cashew Chicken" » Read more → Pulled Pork Sandwich by Elise Bauer Skip the jarred BBQ sauce! This pulled pork comes together easily and the homemade marinade makes the difference. Slowly cooked pork shoulder becomes fall-off-the-bone tender. Continue reading "Pulled Pork Sandwich" » Read more →       Copyright © 2019 Simply Recipes, Inc. Do you want to change how you're receiving these emails? You can Update your Preferences Or Unsubscribe Fexy Media, 7525 S24th St SE #650, Mercer Island, WA 98040

Costco selling 'magnificent' 72-pound cheese wheel for $900

Costco selling 'magnificent' 72-pound cheese wheel for $900



Are you charmed by parm?

Native Sweets

How many of these native sweet can you identify and at the same time miss? There's Pastillas in two forms - the rolled colorful ones and sliced tri-color. How about some Bandi? Called panocha in Luzon, this is made with peanuts and sugar clustering together until it "solidifies" as one. Another sweet treat is Bukayo which is a combination coconut meat and sugar. It comes in two forms - dry like the ones above and those "wet" one often found on top of suman latik. Completing the sweet picture are macapuno balls and puto-seko which are also among the popular native sweets and snacks.

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Garlicky Fried Pork Adobo

There are many ways of cooking adobo - be it pork, chicken or vegetables. And the recipes varies from region to region and even household to household. The most common is pork adobo and this alone has many variations including my favorite - garlicky fried pork adobo. And it's like cooking the usual pork adobo just with more garlic and frying the pork to a crisp!

Here's a simple Garlicky Fried Adobo Recipe

Ingredients

• 1 and 1/2 kilo Pork cubes
• 1/2 cup Vinegar (adjust)
• 1/4 cup Soy Sauce
• Oil
• 3 pcs  Bay leaves
• 1 head garlic, chopped
• 1 large head garlic, minced
• 1 medium onion, sliced
• Whole black peppercorns

Procedure

1. In a wok or pan, add oil and fry the chopped garlic until crisp. Set aside for this will serve as toppings.
2. Add more oil and fry (almost deep fry) pork cubes and set aside. Do it per batch depending on the size of your wok/pan. Do not overcrowd the pork.
3. Reduce oil and saute minced garlic (the more garlic the better) and onions. 
4. Add pork, vinegar, soy sauce, pepper corn and bay leaves. Bring to a boil and simmer for 30 minutes or until meat is tender. Adjust flavor according to your taste by adding more or having less vinegar, soy sauce and water. Add a little sugar to balance saltiness.
5. You can also fry it for the second time to have it crispier when served.
6. Transfer of a serving plate then garnish with fried garlic.

To recreate this recipe a bit, add chili and/or chili powder to make a Spicy and Garlicky Fried Pork Adobo! And if you want the regular way of cooking adobo like the one below, just don't fry the meat - the recipe's still as good. Or you can have it the reverse way - cook the adobo first then fry.

For a dry version of pork adobo, simmer until the sauce dries up and the oil from the pork fat begins to fry the meat.

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