Go Your Own Way Promotion Agreement & Official Rules
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PROMOTION: Go Your Own Way© (the “Promotion”).
SPONSOR: The Well-Traveled Palate LLC, P.O. Box 99645, Lakewood, WA 98496 (“Sponsor”).
ENTRY PERIOD: The Promotion begins at 8:00 AM PT on September 14, 2021 and ends at 11:59 PM PT on October 3, 2021 (“Entry Period”). Sponsor’s computer is the official time-keeping device for the Promotion.
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HOW TO ENTER: Participants must visit www.thewelltraveledpalate.com/goyourownway or www.heynatashaboo.com/goyourownway and submit an entry form with their full and correct name and email address. There is a limit of one (1) entry per person. Multiple entrants are not permitted to share the same email address. If you attempt to obtain more than one (1) entry by using multiple/different email accounts, identities, registrations, or logins, or through any other methods not approved by The Well-Traveled Palate LLC, the Sponsor may exclude you from participating in the Promotion.
RANDOM DRAWING: After the Entry Period, on or about October 13, 2021, Sponsor will select one (1) potential winner in a random drawing (the “Drawing”) from all entries received. The odds of being selected and winning depend on the number of entries received.
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PRIZE/APPROXIMATE RETAIL VALUE/TRAVEL: One (1) grand prize winner (the “Winner”) will receive roundtrip coach airfare for one (1) from their nearest airport in the United States to the international airport of their choice in Greece and a custom 5-day itinerary designed by The Well-Traveled Palate LLC (the “Prize”). The maximum value of the airfare is $1,500.00. Should Sponsor select a flight valued at less than $1,500.00, there will be no remittance of money in cash, credit or otherwise for the difference in value. The Winner must notify Sponsor of their selected travel dates by January 31, 2022, and the travel must be completed by the earlier of (i) within one year of Prize notification and (ii) December 31, 2022. Flight arrangements will be made by the Sponsor. All U.S, international, Greece and EU travel rules and stipulations apply and must be followed by Winner. The approximate retail value of the total Prize is $2,500 (the “ARV”); there is no other prize under the Promotion. Flight reservations are subject to availability at the time Sponsor makes reservation. Also included in the Prize are flight airport fees. Winner is responsible for making all other travel arrangements, and no other fees, costs or expenses of any nature are included in the Prize including, without limitation, for ground transportation, luggage fees, hotel, gratuities, travel or other insurance, meals, alcohol, activities or entertainment, souvenirs, gifts, and other personal expenses. Sponsor strongly recommends that the Winner purchase travel insurance at time of the reservation. Re-bookings are not allowed. The value of the booking is not refundable. Sponsor shall use commercially reasonable efforts to book the travel dates selected by Winner, booking is subject to terms and conditions as specified by issuer and certain blackout dates and travel restrictions may apply. In the event that any tax withholding is required by law for Winner’s receipt of the Prize, Winner authorizes the Sponsor to make the corresponding deduction; otherwise Sponsor shall not withhold or remit any federal, state or other taxes on behalf of Winner and Winner is solely responsible for paying all applicable taxes, if any, arising out their winning the Prize and the associated ARV. Any Prize details, conditions or limitations not specified above will be determined by Sponsor in its sole discretion. Sponsor will not be liable for any costs or expenses incurred as a consequence of flight cancellations or delays. Sponsor will not be liable for any airline and/or hotel fees incurred as a result of changing or cancelling flight and/or hotel reservations. Sponsor will not replace any lost or stolen Prize or Prize components. Winner may not transfer, assign or substitute the Prize, or redeem the Prize for cash, except at the sole discretion of the Sponsor, who reserves the right in its sole discretion to substitute a Prize (or portion thereof) with one of comparable or greater value. The Prize is subject to—and Sponsor and Winner must abide by—all of the airline’s terms and conditions, including of booking, of carriage for the flights and of stay for the hotel.
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GENERAL CONDITIONS: Sponsor’s decisions are final and binding on all matters relating to this Promotion and the Prize (for convenience sake, unless the context requires otherwise, all references hereinafter to the Promotion shall also be deemed a reference to the Prize). The potential Winner will be notified by email at The Well-Traveled Palate’s convenience. The Potential Prize winner must execute and return a notarized Affidavit of Eligibility/Liability Release and, where permitted by law, a publicity release, within ten (10) business days after the first notification attempt. In order to receive an email from Sponsor, you must be subscribed to email communication from The Well-Traveled Palate LLC. Non-compliance with these official rules may result in forfeiture of Prize and an alternate winner may be selected. If Prize notification or Prize delivery is returned as non-deliverable, Prize may be forfeited and an alternate winner selected. No cash equivalents, substitutions or transfer of Prize permitted except that sponsor reserves the right to substitute a prize of equal or greater value in-the- event that an offered Prize is unavailable. Sponsor is not responsible for any typographical or other error in printing, offering or announcement of Prize. By participating in this Promotion, entrants agree to be bound by the official rules and the decisions of the judges, which are final and binding in all respects. This Promotion is a promotional contest of chance as defined by Washington State RCW 9.46.0356, and is conducted solely for the purpose of advertising or promoting the services, goods, wares, and merchandise of The Well-Traveled Palate LLC. To be eligible for the Promotion you are NOT required to: (a) pay any consideration to The Well-Traveled Palate LLC; or (b) purchase any service, goods, wares, merchandise, or anything of value from The Well-Travelled Palate.
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Hello, hello, welcome to The Dish, I'm Natasha Ho, and today I want to talk about one of my absolute favorite things to eat. But one of the things that took me, a really long time to start making at home, and that is kimchi. I did not actually make kimchi for myself until just recently. I was friends with a woman who's based in Seoul, another chef in Seoul, and she encouraged me to get into the kitchen and make my own kimchi.
And so I did a private session with her. And actually that was a masterclass that I did with my private cooking group. And after that, my eyes were completely open. I realized I'd been wasting time this whole time, being intimidated by the idea of making this dish, because I thought I was going to take me a really long time. So I wrote down a couple of notes here for myself so I could actually talk to you about how what you have to do and how long each of those steps takes.
So the first thing in making your kimchi is chopping up your cabbage and the radish. That process probably going to take you about 10 minutes to chop everything up. And then you want to add salt to everything in order to help pull the excess water, out of the cabbage and the radish. So that's step one. We're about we're up to 10 minutes.
The next step is you want to let those things rest for two to three hours and then you're going to come back intermittently to kind of toss it and make sure that the water and the salt is thoroughly covering everything, and the water is being pulled out. So another five minutes or so for each of those times you're going to come back during that two to three hour period.
Next step, you're going to blend up all of your aromatics. So your spices and your pepper, onion, all of those things, you're going to stick those in a food processor, run the food processor together. So another five minutes or so just to chop up everything so it fits in the food processor. And then you'll wiz it away which will go super, super fast. So now we're adding another five minutes.
Next thing you're going to do is you're going to make a porridge out of water and sweet rice flour. This is in order to feed the bacteria as your kimchi is fermenting, it needs something to eat. So this is going to help make sure it has something to eat. If you made sourdough you know what I'm talking about. So we're going to add another five minutes or so for making your porridge.
The second to last thing you're going to do is you're going to mix everything together. So you're going to add the aromatics, the porridge, the cabbage as well as the radish all together. So I'm going to say that takes about two and a half minutes or so to mix everything together.
And then finally, you're going to pack it into a container, a glass container, so you can store it until it is fermented and ready to eat. So another two and a half minutes for that.
So all in. We've hit about thirty minutes to make your kimchi at home.So even faster than you could probably drive to the store and pick up a fresh batch of kimchi. You can make some at home not counting the two or three hours that it's going to sit, which is in active time. So just remember, that's inactive time. And then a couple of days that we'll need to sit inside of your refrigerator to continue fermenting. And at the end of less than a week, you will have a delicious homemade kimchi sitting in your refrigerator to enjoy.
So there's not going to take as long as you may have thought. As long as I thought, definitely. So I wanted to let you know that in case you're thinking about making kimchi at home, and you wanted to know what's involved. That is what it takes to make kimchi at home. I'll see you next time, bye.
Hello, everyone, welcome to The Dish, I'm Natasha Ho, this is your two minute tip to help you cook better food. And this week I want to talk about jackfruit. This is another question that came into the Facebook group. And so sharing it here so I can answer your questions about working with jackfruit.
I think jackfruit has come more into the Western culinary scene recently, but it originates in South Asia. It's been used in South Asian food for, obviously, since the beginning of time they've been eating it.
It's this really huge tropical fruit. And by huge, I mean super huge. Most of them are 20 to 50 pounds. They can get up to like one hundred pounds, absolutely enormous.
And it has different qualities based on when the fruit is harvested, whether you're eating it when it's young versus when it is completely ripe. The actual texture of the jackfruit, it's something kind of like chicken or pork as opposed to your normal piece of fruit.
And when it's young, it has a very neutral flavor. So it's really easy for it to take on the flavors of different spices and seasonings, and it can just be a vehicle for picking up that flavor. So you kind of think of it in the same way that tofu is really easy for it to pick up flavors and kind of carry those. And it doesn't have necessarily a lot of flavor on its own. So it works great as an alternative or a substitute for meat. If you were trying to eat meatless or reduce the amount of meat that you're eating, a great vegan or vegetable based option or plant based option.
When it's ripe, though, it does become like a fruit. It is a very sweet and it can work in dishes the same way you would use it in fruit. In desserts or smoothies, those kinds of things. It pairs really well with other fruits, especially tropical fruits. It's in the family of breadfruit and fig. You can mix it with other things like mango, pineapple, other kinds of tropical fruit.
When it's young, that young, unripe jackfruit is really what you want to pick up if you're looking for it to be more of that plant-based alternative. And you can usually find that in cans or sometimes in the frozen food section, and you'll just want to make sure, because sometimes it'll have salt on it for preservative, to clean it really well and then you can mix that with really strong flavors. So think of things that are bold, spicy, tangy flavors. Those are the things that are going to carry really well with the jackfruit and really make it kind of have that impression of being a meat alternative or kind of a meaty addition to the dish that you are making.
So that's what you need to know about jackfruit and how you can integrate that into your food, whether you want it as a savory or a sweet option. I'll see you next time, bye.
Hello, everyone, welcome to The Dish, I'm Natasha Ho, and today I want to talk about one of my favorite foods. I'm talking about fried rice. I absolutely love fried rice. It's like the perfect comfort food. It's so delicious. There's never a time where I will turn down a good plate of fried rice.
I ate so much of it when I was pregnant with Leo. It was like the food that I always craved. It was that and chicken wings. I was always in the mood for those two things. Don't don't have any idea why. If anybody has any insights on the psychology behind cravings during pregnancy, please let me know.
But back to the point on making fried rice. I learned a lot about fried rice from eating it as well as making it for myself. And I wanted to share with you some keys for getting great results when you are making your own fried rice. So five things that you should know in order to get great results with fried rice.
The first thing is rinse your rice. Depending on the effect you're going for with rice helps determine whether you should rinse it or not. When you want sticky rice, when you want those granules, those grains to stick together, don't rinse your rice, for instance, sushi. But when you want those grains of rice to be separated, make sure to rinse all that excess starch off so that the grains will not stick together. So with fried rice, we don't want the grains to stick together. So rinse the rice.
The next thing is you want to make sure you remove all of the excess moisture on the surface of the rice when you are making fried rice. Otherwise you end up with mushy fried rice, which nobody wants to eat. Absolutely disgusting. I've been there. I did not want to eat mushy fried rice.
So removing the excess moisture, there's many ways you can do this. You can take the rice immediately after you cook it and spread it out, put a fan on it to help remove all of that surface moisture. Or a lot of times people use day old rice. Maybe you had take out and you have leftover rice that was put in the fridge, you can also use that. The key thing is that you need to remove that excess moisture from the surface. So it doesn't have to be day old rice, but it does have to be dry on the surface.
The next thing is use an extremely hot pot. You want your wok or pan or whatever it is that you're making your fried rice in to be extremely hot. At a Chinese takeout restaurant, they have very, very, very hot burners. Our burners at home don't typically get as hot as they do at the restaurant. So one of the things you can do is make sure to give your time, your pot some time to get extremely hot before you put the food in.
And also you can cook in batches. So don't crowd that pan with a whole bunch of fried rice. You might make it in two or three batches in order to make sure that all those granules get all of that attention from the surface of the pan and they heat up and they caramelize and they get that wonderful little bit of crunch. And it's called fried rice for a reason. We want a little bit of fry to the surface of those rice grains.
The next thing is to keep the mix ins relatively simple for your fried rice. You don't want to overdo it because then again, it can end up changing the texture of the fried rice. You have so much stuff going on, you don't actually get a wonderful texture to the rice. I've had this happen again with like that soupy, mushy rice. Too much stuff in there kind of ruins the party.
But you do want to make sure that you use savory and sour flavors to help accentuate the rice. So, of course, soy sauce is invited to the party, but you can get creative with this in terms of other umami or sour flavors that you like, that you want to add into your fried rice and of course, make sure there's salt in your fried rice. And I think that's it.
Those are all the things adding. So one, two, three, four, five, rinse the rice. Number two is make sure that you use rice that has completely dry on the surface. Number three is using extremely hot pot, four is to keep the mix-ins simple. And number five is to make sure to add the sour and umami flavors to your fried rice. That's it for this week. I'll see you next time. Bye.
Hello, welcome to The Dish, I'm Natasha Ho, this is your two minute tip to help you cook better food. And today I want to talk about pork chops. This was a question that was submitted from one of the members of my Facebook group so I wanted to address it here. They're asking about how to get better at cooking pork chops and get really good, consistent results with your pork chops.
First thing to understand about pork chops is to know a little bit about the cut of meat that we're working with. The pork chop cut is a very tender and quick cooking cut of meat. So that means we don't want to apply too much heat. It already is tender. We don't want to start to remove all of that tenderness from the food by overcooking it. So that's really, really key. It's the first thing that we want to understand
The next thing is how do we retain moisture in this and also make sure that it is well-cooked and tastes good. A couple of things that will help in that process.
The first thing is buying the pork chop on the bone. Buying the meat on the bone will give you less surface area for juiciness and moisture to escape out of the pork chop and also more flavor from the bone being infused into the meat.
Another thing you can do to help contribute to more flavor as well as moisture is brining your pork chop. This can be done for as little as like thirty minutes, putting it into a brining solution, which is salt and water. Now you can combine other things like spices. If you want to do like whole spices, you could toss some of those in there. Those will also infuse flavor into your pork chop.
The next thing that you want to do is make sure that you find the right cooking method. A cooking method that works really great for pork chops because they cook so quickly is doing a combination of searing on the stove top and then finishing them off in the oven.
And you'll see this done a lot on cooking shows where they'll quickly sear steaks or pork chops on the stove top over high heat. You'll do one side of the food on in a super hot pan and then you will make sure you have a warm oven ready. So usually around 325°F, 300°F, maybe up to 375°F, depending on what it is that you're cooking and how large your cuts are.
And then you will flip it over and stick it into the oven to finish off. And then you'll want to pull those out when they reach the temperature of about 140°F or so. So you'll have some carryover cooking that will get you to 145°F, which is our target for a piece of pork chop that is perfectly cooked.
It's tender and juicy as well as we don't have any pesky bacteria that we have to worry about. So that is what you should know for getting great results with your pork chops every single time, having consistent, juicy and tender results. I'll see you next time. Bye.
Hello, hello, everyone, welcome to The Dish, I'm Natasha Ho. And today I want to talk to you about an herb: thyme. Do you have time to talk about thyme?
So thyme is a very popular and common herb, but I know some people have questions on how to use it more effectively. When do I use it? What's the best way to combine it with different flavors? So I just want to quickly give you some pointers on how to work with thyme.
First thing to understand about herbs is there is kind of two categories that you can roughly put them into. You have your hardier herbs and you have your more delicate or tender herbs. And thyme falls into the category of more of those hearty herbs.
Hearty herbs tend to do better with the drying process. So thyme is a good one to also purchase dried. It will do well, both fresh as well as dried. Hardier herbs also are able to stand up to the cooking process better. So they are the kind of herbs that do well, if you add the earlier in the cooking process. They tenderize, they infuse their flavor into the food throughout the cooking process. So that's what's to know about using thyme.
When you're adding it to food, you can use it dry and you can also add it earlier in the cooking process and then you infuse flavor throughout that entire time that it's in your food.
The other thing to understand about thyme is combining it with other flavors. It is a Mediterranean herb. So think of other things that are from the Mediterranean and that'll give you an easy way to know what to combine it with. So other flavors of the Mediterranean think of things like rosemary, oregano, bay leaves. Also your produce, you can think of things like eggplant and think of lemon. I think of figs. I think of pomegranate. All of those other things that are from the Mediterranean region will be things that will also pair very nicely with your thyme.
Time also does well with pretty much all of your meat options. I absolutely love it on potatoes. If you're doing roasted potatoes, I love to add thyme there as well.
You can make it either a central character in your dish or you can make something in the background. It will be able to pair nicely with other flavors where it's either going to be a complement or it can also be the star of your dish. So that's what to know about working with thyme in order to get great results.
Thank you for joining me. I'll see you next time. Bye.
I'm Natasha Ho, a trained chef and avid traveler. I've studied culinary traditions from cuisines around the world, and I help food lovers learn how to cook a wide variety of meals that are consistently delicious so they can have more fun, ease and joy in their kitchen.