You always hear about those elusive, mythological “hair of the dog” tonics as a “guaranteed” Hangover Remedy. Well, don’t bet the bank on them… Instead try this. It has all the elements of a proper (and realistic) hangover cure, and it tastes delicious.
Sippity Sup’s Hangover Remedy (guaranteed to possibly work– maybe)
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Ingredients
- 1 green tea bag
- 1½ cup water
- 2 thin slices of fresh ginger
- 2 ounce fresh orange juice
- 3 ounce chilled club soda
- 1 slice orange, as garnish (optional)
Directions
In a small saucepan, bring the water to a boil. Remove from the heat. Add the tea bag and ginger slices. Cover the pan and let steep about 5 minutes.
Let the mixture come to room temperature then strain the mixture into an ice-filled highball glass. Add the orange juice and club soda. Garnish with the orange slice (optional). Drink slowly. Then go back to bed.
Well said regarding the beauty of cooking with vegetables. My first in-kitchen course in culinary school was fish class and on the first day the instructor (a gruff ex-navy guy) somewhat aggresively told us that vegetables are the hardest things to cook. It’s stuck with me every since and finding chefs who have learned to manipulate them with such reverence really wins my praise. Lovely post!
It was really good recipe and i like the apperance of the dish and i will try it..
on that sauce and it looks like it is clinging to the tofu like a baby koala clings onto its mother.
Expertly done, sir! Then again, we kind of expect that from you.
But…this caramel sauce works perfectly on chicken. We made a Vietnamese caramel chicken dish, and the flavors are similar. No one should fear vegetarian food though. When it is super flavorful, there’s nothing to worry about. This sauce is one of those that includes so many taste bud grabbing elements that it will surely not be boring.
Michael alluded to the chicken dish you mention in the header notes of the recipe. GREG
Were you dissing my meatless meat loaf? It was a first draft!
I was… GREG
The tofu looks so delicious, i also want to taste it.
I’ve been hearing a lot about this cookbook and it’s on my list of one to check out! That tofu looks mighty good and I’m always looking for different ways to prepare it. Looks perfect to me!
Tofu never looked so good and we eat a lot of vegetarian meals on the nights we’re not eating rib eye. Love Michael’s blog.
i always have difficulty frying tofu — it sticks to the pan. If you have this problem, I highly recommend dredging in cornstarch first and using enough oil to submerge the whole cube (deep-frying). You get a nice crispy crust
tofu can be difficult. My cast iron is well seasoned and it proved tricky. Thanks for the tip. GREg
So happy you shared this recipe. It looks insanely delicious!!
I’d love to try a new dish with tofu, one of these days. Thanks for sharing!
I loooove the look of this! It sounds absolutely delightful. Yum!