Roundup: Our Top 5 Products in Q1
Each week, we try to roundup and share our favorite products. We send out weekly newsletters featuring our “Product of the Week,” as well as recipes, kitchen hacks, and restaurants that we’re loving. If you aren’t subscribed to our newsletter, and this sounds like something you’re interested in you can subscribe here.
That said, last week was the end of Q1, which calls for a roundup of all of our favorite things we experienced, ate, used, and made in the months of January through March. Enjoy!
Kosher Salt
We’ve already shared the magic of Kosher salt in our previous blog post, but in case you haven’t heard…Kosher salt helps make restaurant quality food. If you’ve ever wondered why restaurant food just tastes better, it’s truly in the salt. Because of the light density in Kosher salt, you can add a higher amount, creating a well-seasoned dish. Give it a try.
Mochi Pancakes with Fried Chicken
It’s our rendition of the ever-so-popular chicken and waffles. But in this case, we’re making pancakes using sweet rice flour which results in a chewy texture, similar to mochi. It is also made with coconut milk, which gives a slight sweetness and nutty flavor that will blow your mind. Plus, served with salty, crispy fried chicken, this is a brunch item that checks all of the boxes. It’s one of our favorite classes on our menu so far, so definitely give it a try.
Marugame Udon
This place isn’t just a restaurant. It’s an experience. When you enter the doors of Marugame Udon, you will find the line cooks hand-rolling thick, udon noodles right in front of you. With various options of udon, there is also a tempura bar, where you can get your choice of sweet potato to shrimp to even chicken. It’s one of our favorite bang-for-your-buck places to eat.
Microwaves
A controversial take this day and age, but we’re here to tell you to forget all of the stigma on microwaves. Microwaves are a powerful kitchen tool that should be seen as a friend, not a faux and when used correctly, you can create delicious meals. Don’t believe us? Listen to Chef Dave Chang’s podcast with Boston University professor Greg Blonder, where they debunk in depth those common misconceptions.
Bitchin Sauce
An almond-based dip that people are going nuts for - Bitchin’ Sauce. Created by a husband and wife duo from San Diego, this Dip was the first nut-based dip to appear on grocery store shelves. In addition to being a delicious dip served with vegetables or chips, it is also great on sandwiches, wraps, and honestly by itself. Give it a try and let us know what you think.