Difference between: raw milk and pasteurized milk

This may be one of the more controversial Difference Betweens.

This is also one of those posts that could easily go on forever in a million different directions, so I’m going to try to give it to you on the straight and narrow: the difference between raw milk and pasteurized milk.

Photo credit: BestFoodFacts.org

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Orange chicken

This is not the quickest or easiest recipe, but my God, it *is* real, Chinese, orange chicken. I had to do a double take after taking my first bite.

A big hat tip to 12 Tomatoes for this one.

Ingredients:

  • 1 cup chicken broth*
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup rice vinegar
  • 3 garlic cloves, minced
  • 1 tbsp orange zest**
  • 1 tsp Sriracha (or to taste)
  • 1/4 tsp ground ginger
  • 1/4 tsp white pepper
  • 1 1/2 pounds skinless, boneless, chicken breasts, cooked, and cut into 1-inch chunks
  • 2 tbsp and 1 cup cornstarch, divided
  • 2 large eggs, fork-beaten
  • 1 cup vegetable oil***
  • 1/2 tsp sesame seeds

*I was out, and determined not to go to the store. I added 1 tsp of chicken bouillon to 1 cup boiling water, as suggested by my Food Substitutions Bible. It’s more akin to chicken stock than chicken broth, but it’s close enough. (Difference between stock and broth here.) 

**I had no orange zest. I used a tiny bit of lemon zest from my preserved lemons.

***I admittedly used less. It was still excellent, with the flavor spot on, but had I used more I could have achieved more of a crispy outer coating. I don’t think it needed it, though.

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