In this video, I use some interesting techniques that I got from the Home and Gardens website to make some very pretty dyed eggs. The first technique is to swirl rubber cement on the eggs before dyeing. The second technique is supposed to give a tie-dye look to the egg. And the third technique gives a cool speckled/splattered look to the eggs. To prepare my dye, I used 1 cup of boiling water, two tablespoons of white vinegar, and about 40 drops of food coloring. For the third technique, I added 1 tablespoon of oil to the dye bath and swirled the oil around before I put the egg in.
There was a little mishap with the pink egg that I put the rubber cement on. I was having some trouble getting the salty rubber cement off the egg, so I tried to rinse it off. Unfortunately, that also rinsed off some of the dye. I put it back in the dye bath, so it would be a little more blue. I think it turned out kind of neat, but it doesn’t really show off the rubber cement technique very well any more.
Is there a better way to open an egg? Watch as I crack up while testing two egg openers.
Microwave brownies? Is such a thing possible? Betty Crocker seems to think so.
The title of the video pretty much tells you everything you need to know. I’m going to test two different banana slicers, one where I just push a banana shapped cutter down over the banana and another where I have to insert the banana in the cutter. Which cutter will be victorious? Will I end up injured again? Will I ever buy anything useful from Wish? How many times will Scout walk in front of the camera? Watch to find out the answers to these and many more questions!
In this video, I ask the question “Are banana peels edible?” by making pulled banana peel.
Here’s my recipe:
4 banana peels, stems removed, white pith scraped out
2 Tbsp olive oil
1/4 tsp garlic powder
1/8 tsp brown sugar
pinch ground cumin
pinch cayenne pepper
pinch chili powder
1/4 cup water
3 shakes liquid smoke
1/4 cup barbecue sauce
Shred banana peels with a fork.
Heat olive oil in pan, add banana peels. Stir to coat banana peels with oil. Add spices, stir for a few seconds until spices become fragrant. Add water.
Cook until banana peel begins to soften.
Add liquid smoke. Continue cooking.
Add your favorite barbecue sauce.
Continue cooking until liquid reduces and banana peels are soft.
Serve with vinegar slaw or pineapple salsa.
Link to the inspiration video: https://www.youtube.com/watch?v=oYPXkrWy7iY
In this video, I test a gadget that purports to make tasty, crisp fries in the microwave. I also injure myself so badly that I have to see a sports medicine specialist on Tuesday, so…. yeah, that’s a thing that happened.
Here’s the TV advertisement:
Last week, I ordered a box from Gobble. I actually started ordering from Gobble sporadically since November, and it is one of my favorite meal subscription boxes so far. All of the meals can be prepared in less than 20 minutes, and for the most part, they only take one or two pans to prepare.
Dish 1: Skillet Eggplant Lentil Moussaka with Greek Salad
My first meal was Skillet Eggplant Lentil Moussaka with Greek Salad. I love moussaka and this was absolutely a slam dunk in flavor, but in interest of complete honesty, my lactose intolerant belly was not fond of the bechamel sauce. That combined with the lentils had some rather unfortunate side effects later that evening and the next morning. I don’t blame Gobble for my poor judgement, but aside from having to sneak out of class, I would do it again in a heartbeat.
Dish 2: Pesto Lasagna Rolls with Broccolini & Cherry Tomatoes
My second meal was Pesto Lasagna Rolls with Broccolini & Cherry Tomatoes. I loved the lasagna rolls for their cheese and flavorful pesto, but the side dish was the star of the show. The broccolini was crisp and fresh, and paired with mini-peppers and cherry tomatoes it was delightfully colorful. The red pepper flakes added a subtle touch of heat to the dish that paired surprisingly well with the pesto.
Dish 3: Almond-Crusted Barramundi with Arugula and Tomato Olive Relish
My final meal was Almond-Crusted Barramundi with Arugula and Tomato Olive Relish. I never had barramundi before, but I loved how the almond crust paired with the meaty fish. I’m generally not a fan of green olives, but these were mild enough that I appreciated how their aggressive salty bitterness complimented the fish without overpowering it. The dish was paired with an arugula salad dressed with olive oil and mandarin orange juice both of which were also components in the the sauce for the fish, so the flavors mirrored each other. Overall, this dish was full of strong flavors, but they all worked amazingly well together, and it was by far my favorite dish of the three.
Gobble is a little more expensive than the other meal kit delivery services ($79 for three meals of two servings each), but that’s because a lot of the ingredients come prepped already. Subscribers can choose from 9 meals on the base plan, but they can also choose from two premium meals for an additional cost. Other add-ons include proteins (chicken, beef, and fish), breakfasts, soups (I highly recommend the Thai Coconut Curry Chicken Soup), sides, garlic bread, and cookies.
The meals from Gobble are wonderfully varied. In the past, I’ve had General Tso’s Cauliflower with Asian Stir-Fry Vegetables & Brown Rice (lovely, but the cauliflower ended up a little too squishy for my taste), Tofu Laksa with Vegetables & Rice Noodles, Pan-Roasted Salmon with Shaved Brussels Sprouts & Herb Butter Pan Sauce, Soyrizo Vegetable Skillet with Brussels Sprouts & Pico de Gallo Salsa (pretty sure I ended up eating the second portion of this for breakfast), North African Swiss Chard & Yam Stew with Wild Rice, Pan-Roasted Salmon with Colorful Veggie Hash & Lemon Tahini Dressing, Roasted Garlic Pesto Salmon with Rosemary Mashed Potatoes & Sautéed Spinach, Butternut Squash Ravioli with Swiss Chard & Pecan Sage Butter, Sweet Potato Enchiladas with Corn & Black Bean Salad, and Thai Coconut Curry Chicken Soup.
Ease/clarity of recipes: 9/10
How many recipes would I make again? 2/3 (but only because the moussaka didn’t agree with me.
The Verdict: Amazing. I have come back to Gobble three times already, and if I could afford it, I would keep going back. The dishes are varied and quick to make. I look forward to making these dishes. Even if I’m exhausted after a 12 hour day, I can manage to gather enough energy to cook for 15-20 minutes, especially when the food is this good.
Overall Rating: A+