KITCHEN SPECIAL

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KITCHEN SPECIAL
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SPIKEY SAYS:

SPIKE
COLD BREW TEA RECIPE:
- 2 GREEN TEABAGS (2 SPOONS OF LOOSE LEAF GREEN TEA)
- SMALL SPOON OF FRUIT PRESERVES (STRAWBERRY IS GOOD BUT IT'S UP TO YOU)
- HONEY FOR SWEETENING
- WHATEVER DRIED FLOWERS YOU CAN GET YOUR HANDS ON...JUST A LITTLE BIT! AND MAKE SURE THEY'RE FOR EATING!!
GET A BUNCH OF WATER AND BOIL IT TO MAKE SURE IT'S STERILE. THEN LET IT COOL DOWN TO ROOM TEMP OR SO WITH THE TOP COVERED SO, NOTHING FALLS IN I GUESS. PUT IN ALL THE INGREDIENTS, STICK IT IN A JAR, AND SLAM IT IN THE FRIDGE OVERNIGHT. THAT'S IT. MAKE SURE YOU ONLY USE A LITTLE BIT OF DRIED FLOWERS CUZ THEY CAN BE REALLY BITTER, ESPECIALLY LAVENDER.
YOU CAN PUT IN ALL THE STUFF WHILE THE WATER IS STILL HOT AND LEAVE IT IN OVERNIGHT TOO. THAT'S WHAT I DID AND IT TURNED OUT PRETTY GOOD. BUT THAT'S TECHNICALLY NOT COLD BREWING...COLD BREWING MAKES THE TEA MILDER AND SWEETER THAN HOT BREWING SO YOU NEED LESS SWEETENER. A COUPLE SQUEEZES OF HONEY SHOULD BE FINE. I DIDN'T WRITE DOWN HOW MUCH OF ANYTHING TO PUT IN AND I'M NOT A PRO SO I HOPE THIS TURNS OUT GOOD FOR YOU IF YOU MAKE IT.

TAMARIND SAUCE RECIPE:
- FEW TAMARIND PULPS
- 1-2 CHILI PEPPERS
- 1 SMALL CLOVE GARLIC, OR A COUPLE SHAKES OF GARLIC POWDER
- A BIT OF GINGER ROOT, OR A MEDIUM SHAKE OF GINGER POWDER
- SOMETHING ELSE I FORGOT, UP TO YOU
GET A TINY BOWL, PALM-SIZE, AND PUT COLD WATER IN IT AND WARM IT UP IN THE MICROWAVE FOR 15 SECONDS OR UNTIL IT'S ALMOST HOT. SOAK THE TAMARIND PULPS INSIDE FOR A WHILE, 10-15 MINUTES I'D SAY. IF YOU'RE DOING OTHER PREP THEN GET THAT DONE IN THE MEANTIME AND IT SHOULD BE GOOD WHEN YOU'RE BACK.
THEN YOU GOTTA GO IN WITH YOUR (WASHED!!) HANDS AND ROOT OUT ALL THE INEDIBLE HARD PARTS OF THE PULPS. AND SQUEEZE 'EM DRY SO ALL THE TAMARIND JUICE IS IN THE BOWL. THIS PART SUCKS. DON'T SWEAT IT TOO MUCH IF YOU CAN'T GET 'EM ALL, I'M STILL ALIVE AFTER ALL.
CUT UP THE CHILI PEPPERS AND STIR THEM + EVERYTHING ELSE INTO THE BOWL.
LEAVE IT FOR A WHILE. GET SOME OF YOUR OTHER COOKING DONE.
THIS IS BASICALLY A THING YOU DUMP INTO ANOTHER DISH. IT DOESN'T NEED MUCH COOKING ITSELF BUT IT'S NOT A SAUCE SAUCE. IF ANYONE HERE KNOWS HOW TO COOK FOR REAL LEMME KNOW WHAT THE RIGHT TERMS ARE. IF YOU'RE STEAMING VEGETABLES OR SAUTEING SOMETHING YOU CAN PUT THIS STUFF IN WHILE THAT'S COOKING. IT'S PRETTY GOOD. VERY SAVORY SO PICK SOMETHING ON THE HEAVIER SIDE LIKE POTATOES OR SQUASH. JUST MY OPINION. HOPE YOU LIKE IT.

CONSIDER THE COMIC TO BE THE "INTRO STORY" TO THESE RECIPES...