Ube Mochi Waffle Recipe

INGREDIENTS

• ¼ cup ube puree (Ube Halaya Jam)
• ¼ cup water
• 1 tsp ube extract (More if you want the extra purple color)
• 1 egg
• 1 cup coconut cream
• ¼ tsp vanilla extract
• 2 tsp oil
• 1 ¼ cup mochiko flour
• 1 tsp baking powder
• 1/3 cup sugar
• ¼ tsp salt

INSTRUCTIONS

1. In a small mixing bowl combine the ube puree, water and ube extract.
2. In a mixing bowl combine mochiko flour, baking powder, sugar and salt.
3. In a separate large bowl whisk together the egg, coconut cream, vanilla extract and ube mixture.
4. Depending on your waffle iron it will vary what setting to set it to cook the waffles. I set it to medium-high or setting 4 out of 5.
5. Sift the dry ingredients into the wet ingredient bowl and combine. The mixture will be thick.
6. Depending on the waffle maker size you will need to adjust the amount of batter. I add approximately ½ cup of batter and let it cook until the machine goes off to let you know it's done cooking.
7. Move the cooked waffles to a cooling rack for 5 minutes and enjoy with your favorite fruit.

Source: CookwithChung post

Approximate recipe; Four chicken breasts cut to desired size marinated in two cups buttermilk, one cup franks red hot, one cup dill pickle juice.

Double dredged in one bowl with egg and buttermilk mix and a seperate bowl with three cups flour, paprika, onion powder, garlic powder, salt, a little pepper (we kind of just threw it in here). We added some buttermilk drops to the dry bowl to kind build up some chunky bits to help get the crag on the chicken (from a kenji video).

Deep fried in vegetable oil on the stove top between 285 and 370 degrees F (tried to keep it around 335) for roughly six to eight minutes (I pulled chicken when meat probed above 165).

Much of this recipe is kind of a combination of something the wife and I found on one of two videos. One is from thatdudecancook and the other is Kenji.

Ranch dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3/4 cup buttermilk
• 3 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sugar
• 1/2 tsp msg
• 1/2 tsp salt
• 2 tsp white vinegar
• 1/4 cup chopped parsley
• 1/4 cup chopped dill
• 1/4 cup chopped chives

Sources: Thatdudecancook youtube

https://archive.is/DFzbB

Have any info on fruits not listed? Have a veggie picking guide? Please share!

Source: fixthe_fernback from Reddit

I've started drinking these this week and I'm loving them. they don't taste like spinach at all!

1 cup soymilk

1 frozen banana chopped up

2 Tb peanut butter

a few handfuls of spinach and/or kale (the kale will add a bit of bitterness, I've started out with just spinach and moved to adding half kale and half spinach)

1 Tb ground flax seeds (optional)

pour the soymilk in the blender, add the banana and peanut butter. start blending on low, and slowly add in the spinach or kale. stop when the smoothie looks green enough.

the bananas and peanut butter seem to counteract the taste of spinach entirely. I've made it without PB before and you could taste it a bit, but with the PB it only looks green. These appear to have really helped and regulated my digestive system, if you catch my drift.

also, you don't need a $500 blender for this to work. My $30 black and decker blender works fine. Just be patient.

That porta potty was at least 10 stories up.

Once spotted in 1978 and thought to have gone extinct, the Fujian Bamboo Salamander has been found again. According to DNA analysis, this cannibalistic species has an average or above average rate of genetic divergence compared to other salamander species. They also have been witnessed vocalizing, which isn't something salamanders usually do.

Another source article here from the Miami Herald.

Popcorn is ready.