All Posts By Lauren Miyashiro

Angel Food Cake — The New Girl

by in Recipes, April 12th, 2012

angle food cake
When I think angel food cake, the words “light” and “airy” come to mind; when I made angel food cake, “shrunken” and “dense” were my results. I share this kitchen collapse not to deter you from making the recipe, but to share the lessons I learned. What follows is the sad yet hopeful story of the Fallen Angel Food Cake.

Last weekend, I decided to bake dessert for my boyfriend’s family since they were graciously hosting me for the holidays. Angel food cake is a classic in their household. So the choice was easy, but the pressure was high. I had never made an angel food cake before, and after skimming through various blogs and recipes, I was less than confident. I read the instructions thoroughly and measured the ingredients properly, but I didn’t bring the eggs to room temperature and I pulled the cake out too early. As I’m sure other first-timers can relate, my worst fear came true: The cake fell. I stuck it back in the oven in a desperate attempt to puff it up again, but there was no going back.

Luckily, the poor souls for whom the cake was intended have a great sense of humor and were forgiving of my failed attempt. They also happen to love 7-Minute Frosting. And if anything can save the day, it’s a homemade fluffy, marshmallow-y frosting.

Here’s what I learned after my first angel food cake attempt

On the Blogs: Ice Cream Crisis, Easter Egg Doughnuts and Controversial Frappuccinos

by in Community, April 5th, 2012

vanilla ice creamDaily Mail: There’s an ice cream crisis! Expect price spikes this summer due to the current vanilla-pod shortage.

Serious Eats: Krispy Kreme goes festive with their Easter Egg Doughnuts. Iced and filled with frosting, they’re dangerously sweet.

CBS: Would you like bug juice with that frappuccino? In an effort to go all-natural, Starbucks created controversy with its use of cochineal extract, a dye made from the crushed Peruvian cochineal bug.

BuzzFeed: You can’t fool your kids. In Jimmy Kimmel’s latest (and hilarious) YouTube challenge, parents attempt to prank their children into eating pre-chewed food.

Eater: We know you love to read about food, so here’s a list of IACP’s 2012 Food Writing Award winners.

 

On the Blogs: Kid Foodies, Cheese Desserts and Mad Men Mania

by in Community, March 29th, 2012

guy fieri cooking with kidsAdweek: Kids are foodies, too. Major brands, including Food Network Magazine, are spotlighting the culinary interests of children.

The Salt: Here’s a healthy discovery you’ll love: A daily dose of chocolate can help keep your figure slim.

Foodbeast: Introducing the Handpresso — an espresso maker for your car.

 

The Kitchn: Are you the savory type? Learn how to turn cheese into a delectable dessert.

The Miami Herald: There’s more to Mad Men than fashion and booze; the food is just as fun and will inspire you in the kitchen.

Spaghetti alla Carbonara — The New Girl

by in Recipes, March 21st, 2012

spaghetti alla carbonara
I’m not a natural-born baker. Flour mishaps are all too common in my kitchen to classify me as one. Yet, despite my lack of grace, baking is what I love to do.  My confectionery blunders almost always turn out tasty in the end, and I’ll admit to having a keen eye for good cookie recipes. When it comes to using measuring cups, I don’t feel limited, I feel confident.

Cooking by taste is a whole other story — it terrifies me. I overthink every step and doubts cloud my culinary judgment. How much is a dash of salt, really? How many minutes exactly does it take to roast a chicken?

Don’t get me wrong, I’ll happily admit to my savory successes. Alton’s Skirt Steak is probably one of the best things I’ve ever made and Bobby’s Mesa Grill’s Shrimp With Green-Onion Cilantro Sauce (recipe available in his cookbook) has always been a crowd-pleaser for me. But the problem is that all my second-guessing prevents me from enjoying the process.

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On the Blogs: Taco Madness, a Food Wiki and At-Cost Coffee

by in Community, March 20th, 2012

baja style fish tacosSerious Eats: There’s a different type of bracket this March you should be paying attention to: Round One of Taco Madness is underway in Los Angeles.

Eater: Tired of Googling your kitchen questions? Chef Ferran Adrià speaks of plans for a culinary Wikipedia-style resource.

Food Republic: Why is an investment company selling coffee out of a truck?  They’re hoping to teach you something with a 28-cent cup of joe.

Mashable: App alert! Go beyond the obvious landmarks and tourist traps: Roamz lets you find a city’s hidden gems.

Huffington Post: Starbucks opens their first Evolution Fresh juice bar.  The chain may not reach your city for a while, but you can find the drinks at a variety of retailers.

On the Blogs: Meatloaf Birthday Cake, Marilyn Hagerty and Pizza Roulette

by in Community, March 15th, 2012

meatloaf cupcakeThe Daily Meal: Presidential candidate Mitt Romney prefers meatloaf cake for his birthday. Will meatloaf cupcakes be at your next celebration?

Eater NY: Who is Marilyn Hagerty? Following her Olive Garden restaurant review, the North Dakotan food critic is now a celebrity.

Food Beast: A New Zealand-based pizza chain dares diners to play a round of Pizza Roulette featuring the “hottest chili known to mankind.”

Saveur: Chimney cakes are tubular pastries from Eastern Europe. One glance at them will make you wonder why they aren’t more popular here.

CNN Tech: Introduced at SXSW, Tweet-A-Beer is a new app that lets you gift a pint to a friend over the Internet.

 

The Chocolate Mustache Disappears

by in News, March 13th, 2012

chocolate milk
The Milk Processor Education Program (MPEP) has wiped away chocolate mustaches from its long-existing ad campaigns, USA Today reports. Soon the popular “Got Milk?” slogan will be reinvented to attract a different breed of Nesquik drinkers: athletes.

The new tag line, “My After,” presents chocolate milk as the post-workout solution.  NBA star Carmelo Anthony and Olympian Dara Torres have hopped on board and are testifying to the drink’s greatness. Gulping it down after exercise, they claim, is nourishing to the body.

But with the chocolatey beverage now being banned in schools across the country, is it actually good for you? Nutrition and fitness experts are divided. Some say the idea is a marketing ploy to boost faltering sales. Supporters state that the protein content helps muscles recover after exercise.

Will chocolate milk be your after?

On the Blogs: DIY Urban Gardening and an $8,100 McNugget

by in Community, March 8th, 2012

herbsFood52: Urban gardening for the city slicker: Tips to grow fresh herbs and vegetables in your apartment.

Eater: A McNugget in the shape of George Washington’s face sells for $8,100.  Do you see the resemblance?

New York Times: How much sugar has your little one had today? Cavities are on the rise among preschoolers.

 

Complex: Stay in the know and follow these top 25 foodies on Twitter.

YumSugar: Expand your sushi expertise with these fascinating facts from Jiro Dreams of Sushi, premiering in theaters this Friday.

On the Blogs: Gourmet Popcorn, Space Chefs and the McRibster

by in Community, March 1st, 2012

pepped up popcorn
The Salt: Popcorn has evolved into a trendy gourmet snack. Go ahead, add some brown sugar and chili powder to that bag.

PC-Mag: Space chefs wanted: NASA studies the possibility of cooking on Mars.

Daily Dish: Need a box of Thin Mints pronto? There’s an app for that.

Huffington Post: McDonald’s unleashes McRibster in Austria. Apparently the standard McRib was too boring and needed to be deep-fried and topped with cheese and bacon.

Smithsonian: A list of the top 20 food trucks across the U.S. Did your favorite make the cut?

 

Key Lime Pie — The New Girl

by in Recipes, February 29th, 2012

key lime pie
Home is where the heart is.

Cliché? You bet. But I say it regardless because I believe it‘s true.

I’m both a California girl and a New Yorker. But my home is not defined by the house that I grew up in or the little apartment I rent in New York City, it’s defined by the people who make me happy. My dad is one of these people. So for his birthday last weekend, I was ecstatic to journey back to the golden coast to celebrate with my family.

Although everyone loves my dad’s cooking, he was banned from the kitchen for the festivities. My mom took over as executive chef and put me on cake duty.

Birthday cake can be tricky. As a baker, you must sacrifice your own taste cravings to those of the honoree. In my limited experience, I’ve come to learn that red velvet is not everyone’s favorite (unfortunately), and boxed mixes are actually preferred by some people (I try not to take it personally). There are also rare cases in which the perfect celebratory dessert isn’t cake at all.

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