You might hear it called milk tea, boba tea, bubble tea, tapioca tea and anything in between, but all these names refer to roughly the same thing: a milk- or creamer-based beverage with toppings, primarily tapioca pearls, often served in a tall, plastic-sealed cup with an oversized straw perfect for sucking up every last precious pearl. But for our definitive tour, we stuck to places specializing in bubble tea. You can find decent bubble tea all over the place, from dedicated shops to the menus of teriyaki joints and Vietnamese restaurants ( Yummy Banh Mi in Everett does a pretty delicious mango milk tea alongside a killer grilled pork sandwich). Snohomish County’s cities have no shortage of shops serving up the Taiwanese-born drink, made with chewy, addictive tapioca pearls, milk and any number of fruity, sweet and decadent flavors. With summer in the air, the perfect time of year for an icy, creamy, sweet bubble tea is upon us. I truly love covering food, drink and the people who make them, and I love getting to read my colleagues’ hard-nosed reporting without having to fill out all the public records requests myself.īut don’t say I never put my body on the line for this job, dear readers. In my current job, there’s a lot less frenzied running to fires and a lot more slowly wobbling away from gut-bursting, delicious meals. And for some reason, I assumed that person would be me. Braving forest fires and shootouts, fearlessly speaking truth to power, uncovering bombshells hidden between the black bars of redacted public records - it was hard work, but someone had to do it. Image and recipe for Sausages and bubble & squeak with onion gravy from I was a kid, my idea of a journalist was a gritty, hard-boiled one. So why not lighten the load by substituting the baked spud for bubble & squeak? A great alternative to baked potatoes: The traditional British Boxing Day lunch of cold roast meat, a baked potato and pickles can seem a little heavy after all of the rich food you've been enjoying on the big day itself.If pre-preparing and freezing, make sure that you clearly mark which is the vegetarian portion! Just divide the mix into two, add the meaty bits to the carnivores' share, and fry in separate pans. Carnivores and veggies in perfect harmony: Bubble & squeak is a great way to get confirmed meat eaters and vegetarians to eat happily at the same table.To use, all you need to do is pop the mixture or the patties into a shallow frying pan with a little oil over a medium heat and cook through, turning regularly, until it's delightfully crispy on the outside. Then you can either fill a shallow plastic container with the mixture or form it into patties, allow it to go cold and place in the freezer. Mix and freeze: While your leftovers are still warm, chop the larger cooked vegetables and fold them into the mashed potato, adding any other tasty bits and pieces you've got in the fridge (meat, fish, etc). You have a little cold fish? Fold it in! Green peas and roasted parsnips? Perfect! Even cold Brussels sprouts can sit happily in the mix. It's an equal opportunities dish: Only got some cold mashed potato and cabbage? No problem.In fact, bubble & squeak, so named for the lovely noises it makes while cooking, isn't a purely British phenomenon – it has culinary relatives around the world, such as bauernfrühstück (Germany), stovies (Scotland), roupa velha (Portugal), hash (USA) and biksemad (Denmark)! Yes, we're talking leftovers – primarily mashed potatoes, greens and other vegetables – all mushed together and shallow fried to crisp perfection, but when a dish is this tasty, there's no room for gastronomic snobbery. First mentioned in an 1806 recipe book by Maria Rundell, the classic British dish known as bubble & squeak is a thrifty and hugely tasty classic that's a real Christmas must-have, especially served as a Boxing Day breakfast with a lovely runny organic egg and some toast soliders!
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