LA food
fromEater Chicago
3 days agoA Beloved Spot for Yuca Fries and Comfort Food Finds a New Home in Humboldt Park
Casa Yari reopens in Humboldt Park, offering soulful dishes inspired by chef Yari Vargas' late uncle Efrain, in a cozy atmosphere.
We are in the midst of a high protein craze. Every week I get dozens of protein-packed pitches to my inbox, and I'm sure you've seen the protein bars plastered all over subway cars, protein-ified menu items at fast-casual chains like Starbucks and Sweetgreen, and protein versions of classic products (protein pasta, protein crackers, protein...yogurt?) lining practically every aisle at the grocery store.
Of all the great American fast food chains, Taco Bell is by far the most vegetarian-friendly. Knowing most barely offer a single option aside from salad and fries (with McDonald's being the exception), you may think that's not saying much. While you are right, Taco Bell goes above and beyond all expectations at the drive-thru by providing the possibility of making anything on its menu vegetarian, or even vegan.
Roasting cauliflower is easy, but due to its high water content, it doesn't usually get crunchy-crisp. That's where the easy order of steps known as the dry-wet-dry method comes in. Utilizing a combination of cornstarch, protein, and Panko, the sequence builds a thin shell that dries quickly and traps in air. Most importantly, the coating browns before the interior goes soft. This results in a perfectly brown and delicately crisp cauliflower that's still tender on the inside, instead of your usual damp florets.