Soy Vay’s the Way to Go

March 19, 2009

soyvayteriyakiIn honor of National Poultry Day, I am reviewing a way to use one of my easiest, tastiest, fastest ways to cook America’s staple meat: chicken.  Some time ago I impulsively found Soy Vay’s Marinades and Sauces at the grocery store.  Initially I just like the design of the bottles: little boats and fun looking writing on a larger-than-usual bottle.  I was further intrigued when I discovered that not only are all the sauces completely organic and preservative-free, but they’re also completely kosher because, in their cute little story, “Jewish Boy Meets Chinese Girl and SOY VAY!  A Sauce is Born!”.  Nutritionally, they’re relatively low-calorie, although the sodium content is very high (although expected in soy-based sauces).  My personal favorite in the line is Soy Vay Veri Veri Teriyaki. In fact, this stuff is so good it’s not only the only teriyaki marinade I use now, it’s also the only teriyaki sauce that Trader Joe’s even sells.

Initially I used this alone just to figure out how it would taste cooked when chicken was marinated in it.  It’s a little thicker than regular teriyaki sauces, and you have to shake the bottle pretty well to ensure that all the sesame seeds that aggregate at the bottom are mixed in.  I had some chicken thighs, so I dumped them in a plastic bag with a generous amount of the sauce.  About 2 hours later, I removed them from the bag, put them on a baking dish with some of the sauce and cooked them at 350 degrees for about 30 minutes.  What I ended up with were honestly some of the best chicken thighs I’ve had.  Read the rest of this entry »

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News: The Wikipedia of Recipe Websites

March 18, 2009

foodistascreenshotI don’t know about you, but I’m always frustrated when I’m looking for a recipe for something specific and come across literally dozens of variations that all seem pretty decent.  So along comes Foodista.com, the first collaborative cooking website of its kind.  Essentially this is a fully editable Wikipedia for recipes, tips and techniques.  The duo behind the site gathered some 2 million recipes from around the web and then edited and combined them down to an initial compendium of about 1,500.  In their words, “Foodista is a collaborative project to build the world’s largest, highest quality cooking encyclopedia.  With your contributions, we can create a free resource that helps millions of people learn how to cook everything and anything”.

Sounds pretty good, right?  Searching terms like “chicken” or “stir-fry” produced a plethora of recipes with nice pictures and easy-to-follow directions.  Furthermore, there  were links to information on techniques and equipment involved.  All together, it was a pretty sweet package for someone who hasn’t been to culinary school but wants to try completely new things and cook delicious food.

Read the rest of this entry »