Awesome! Thank you..
I found great recipes to find and cook authentic boba from a blogger who did research and made a comprehensive guide. Now you've completed the circle and told me the whole recipe, including the creamer, which we like and is great for us due to avoidance of dairy due to health. We are addicted to this drink!! We are 30 minutes away from an authentic Boba provider that isn't cheap and it hits the pocket every time the whole family gets some.
Love it! Thank you again.
If you don't mind, I'll put in the link for the boba pearl guide I found... http://www.eatdrinkonewoman.com/word/2013/09/how-to-cook-boba-perfectly/#comment-282018
Great article. Thanks for the info, very helpful. BTW, if anyone needs to fill out a “2011 TSP-3”, I found a blank form here: "www.tsp.gov" and also here "3 beneficiary"
Tapioca pearl or sago is a staple dessert ingredient in much of Southeast Asia and East Asia. It is easy to make and seldom does any cook make a mistake in making these pearls. It is also relatively easy to start as a business. You can get training and supplies from www.bubbleteatraining.com
David: I applaud your dedication and venturesome spirit in developing this dish! Sounds and looks yummy!
Being of Italian extraction, I have long made a somewhat similar dish, as shown to me by my grandmother (she was a native of Procida, a small island off the coast of Naples). The concept of making a "chili" was not part of the approach; it was more coming at it as a simpler, quicker "pasta fagioli" (pasta with beans) but w/o the pasta.
Carrots and milk/cream are not used (carrots were rarely used in southern Italian cooking, and milk/cream was just too pricey/unavailable for much common usage in peasant cooking). The nutmeg, sage, oregano, and cornmeal are spared too. It really is just a combination of white (cannellini) beans, chicken broth, diced onion, sliced garlic cloves, celery, sausage, olive oil, a splash of white wine, and a thickener of some sort (wheat or potato flour, or fine bread crumbs), then salt/pepper to taste. All simmered slowly until hot and thick. The grated parmesan cheese comes at the very end, just before serving or even added on top by the eater at the table.
Maybe a chili, maybe just a thick soup. But no doubt delicious.
Are these measures for weight or volume? Thank-You.
This question is for Lindsay: any success or recommendations in baking donuts? (Cake, mainly- that's my jam. Mmmh jam)
I always wanted to try real Indian cuisine. Thanks for the recipes, gone to cook it. Will be back to share my impressions!
Just by reading this article I am drawn to seek and find this place! I am delighted by the passion that Aquan Jiang displays with his short but memorable quotes. I will find you and taste your pork buns!
Awesome article as usual Mr. Ross. However, Mr. Grant's claim that onion rings is an American invention/ American food is as absurd as saying Columbus discovered America. For example in India, onion bhaji, rings or straws of onion dripped in chick pea batter and fried is about as ubiquitous as onion rings in America.
The pancakes at Cho Sun OK are a real delight. A wonderful way to start off a meal.
I like that you included weights in additional to volumetric measures. I wish more people would do that.
As for the pickled onions, that's a Yucatecan thing. I doubt there were many Japanese fishing boats in the Gulf of Mexico in the 1920s.
Can you please use the standard abbreviation for measurements in your recipes? The print version of this recipe looks like it calls for 6 pounds of butter, because the "t" has a very short crossbar, so it looks like an "l", and usually tablespoon is abbreviated "Tbsp". Thanks!
I don't understand why you feel compelled to add in a pinch of Ajinomoto. Everything they make is a neurotoxic or carcinogenic poison, like
Aspartame and MSG. This is one of the biggest corporate killers on the planet! Please read this article:
AJINOMOTO, ASPARTAME & BRAIN TUMORS: RECIPE FOR DEATH!
Here is another excellent one explaining how it got approval:
Aspartame - Rumsfeld's Bioweapon Legacy
Best wishes from Stephen Fox, Founder, New Millennium Fine Art
Santa Fe, New Mexico
Yum, this sounds delicious! I can't wait to try the real thing then experiment in the kitchen.
David, this is a great piece. Nice job on scoring the recipe, too!
nice article, except - I think most people here in Taiwan would much prefer if you called it TAIWANESE bubble tea, not Chinese.
I love the lychee boba at Grand Asia Market. It's not a tea at all. I was able to relicate it by dumping canned lychee with its syrup in a blender, a little bit more sugar, and some ice and running the blender until a smoothie-like texture is achieved. I have tried making the bubbles at home with marginal success. Thanks for the tip on the triple boil/cool down method. Can't wait to make the bubbles and add it to the lychee smoothie. Damn things cost $4 at GAM!
Thanks for this - I'm thrilled to have a recipe for bubble tea. When I lived just on the edge of Queens, the Asian moms in our apt building taught me to love it. But they also taught me another thing: though it looks like a kids' treat, be cautious letting young kids take a sip - like you said, those sticky tapioca balls come up the straw fast - super easy to choke on (as I myself discovered, with much comic sputtering!).
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