When Bernard Thompson lost his wife, his job at the supermarket was the only thing that kept him going. It helped him stay connected with the world and kept those empty feelings at bay. Little did he know that someone was about to come along and completely change his world yet again.

The post 93-Year-Old Cashier Gets Fired From Supermarket, The Next Day He Discovers the Unexpected Reason Why appeared first on foodisinthehouse.com.

Just be sure to sterilize your mason jar thoroughly and grab a pair of food gloves and you’re good to go!

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A post shared by yasai (@iiyasaioishii)

Ingredients:

• 1 large Chinese cabbage, or 2 smaller ones.
• 3 carrots
• 1 teaspoon Sichuan chili flakes
• 4 cloves garlic
• 6 green onions
• 4 cups brining liquid (3 tablespoons kosher salt dissolved in 4 cups filtered water)

Instructions:

1. Sterilize a large mason jar.
2. Clean and roughly chop the cabbage into 1-inch thick strips.
3. Place the chopped cabbage in a large bowl and cover with the brining liquid. Cover with a plate to weigh the cabbage down and leave for 30 minutes.
4. In the meantime, julienne the carrots into thin matchsticks, mince the garlic, and finely slice the green onions.
5. Drain the brining liquid from the cabbage and reserve it for later.
6. Add the carrots, onions, garlic, and chili flakes to the cabbage.
7. Put on food cloves and massage the mixture for 5-10 minutes until it starts to release juices.
8. Pack the cabbage mixture into the jar, packing it down hard with your fist.
9. Top with the brining mixture until all the veggies are submerged in liquid.
10. Leave out at room temperature and out of direct sunlight for 5-7 days. ‘Burp’ the jar each day by opening the lid to release the pressure.
11. Taste the cabbage on day 5. If it’s sour enough then you can pop it in the refrigerator, ready to enjoy. If you prefer a tangier flavor, leave it out for a few more days.
12. Enjoy!

The post How to Make Gut-Boosting Fermented Chinese Cabbage appeared first on foodisinthehouse.com.

When Kayla West arrived for her restaurant shift, she had no reason to suspect it would be any different from any other day. However, after a rude customer started acting out of line, she decided to teach him a valuable and expensive lesson he would never forget.

The post Millionaire Mocks Poor Family at Restaurant, Waiter Teaches Him a Valuable Lesson appeared first on foodisinthehouse.com.

Decades after Larry Wilson returned home from his service, a chance encounter with a rude waiter, a hat, and a $300 bill ended up changing his life completely. Little did he know that this experience would be one that he would never forget.

The post Waiter Charges Veteran $300 for Violating Restaurant Policy, He Teach Him a Valuable Lesson appeared first on foodisinthehouse.com.

When Grandma Orla came to visit for Christmas from Ireland, her shifty behavior raised the suspicions of her grandson Liam and he knew he had to take action. The family couldn’t have known that her presence would turn their holiday dinner completely upside down.

The post Boy Sees Grandma Acting Strange at Christmas Meal, He Decides to Take Action appeared first on foodisinthehouse.com.

Crème Brûlée

Crème Brûlée is made with just five simple ingredients. With a rich creamy custard middle with a crunchy sugared top, this elegant French dessert is ideal for your next dinner party. Get your teaspoon ready and turn the music off so you can listen to the satisfying crackle as you break into the top.

View this post on Instagram

A post shared by nana pastries (@nana.pastries)

Basque Cheesecake

Requiring at least six whole eggs, this decadent Spanish cheesecake is one of the best things that come out of misjudging your grocery shop! It has no crust meaning it’s naturally gluten-free and is SUPPOSED to be burnt on the top. Basically, it’s divine and you can’t mess it up!

View this post on Instagram

A post shared by Cook’s Country (@cookscountry)

Pastel de Nata

These Portuguese custard tarts are little mouthfuls of creamy, vanilla-y delight. If you’ve ever been to Lisbon, you’ll know that no coffee break is complete without a flaky pastel de nata, and you’ll feel the same once you learn to make them yourself. A little more fiddly to create because of the buttery pastry, pastel de nata make a great Sunday afternoon project that you’ll get to enjoy all week (if they last that long!).

View this post on Instagram

A post shared by Little Blossom Bakehouse (@littleblossombakehouse)

The post 3 of the Tastiest Egg-cellent Desserts appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Radha Rajagopalan (@magical_ingredients)

Ingredients:

• 1 small white cabbage
• 1 small white onion
• 2 teaspoons caraway seeds
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ cup white vinegar
• ¼ cup lemon juice
• 2 tablespoons canola oil

Instructions:

1. Finely chop the cabbage and onion into thin strips using a mandoline slicer or a sharp knife and put in a large salad bowl. Toss to combine.
2. Warm a small dry frying pan over a medium heat and toast the caraway seeds for a couple of minutes until the aromas are released and they start to pop.
3. Make the dressing. Combine the canola oil, salt, sugar, lemon juice, and vinegar in a jar. Screw the lid on tightly and give it a good shake.
4. Add the dressing and caraway seeds to the cabbage and mix well to combine.
5. This salad gets better with time so be sure to dress it at least 20 minutes before serving. It can be kept in an airtight container in the refrigerator for a few days.

The post How to Make Caraway Cabbage Salad appeared first on foodisinthehouse.com.

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A post shared by Budget Bytes (@budgetbytes)

Ingredients:

• 2 tablespoons butter
• 2 cups elbow macaroni
• 1 garlic clove, minced
• 1 teaspoon wholegrain mustard (optional)
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups white or yellow cheddar, grated
• 1/2 cup parmesan, grated
• 3 tablespoons breadcrumbs

Instructions:

1. Preheat the oven to 350°F
2. Cook the macaroni to al dente according to the package instructions.
3. Warm a medium-sized saucepan over a low heat. Melt the butter and then add the garlic and sizzle for around 30 seconds.
4. Add the flour and stir into the butter and cook for a few more minutes until the flour smells toasty.
5. Gradually add the cold milk, whisking continually to avoid lumps.
6. Continue adding milk and whisking until the sauce thickens enough to coat the pack of a spoon.
7. Turn the heat down to a whisper and stir in the mustard and cheddar. Stir until the sauce is thick and creamy and the cheese has all melted. Add salt and pepper to taste.
8. Stir the pasta into the sauce and combine thoroughly. Pour the mixture into a large oven-proof dish.
9. Scatter the top with the breadcrumbs and parmesan and bake for 20 minutes. The mac and cheese should be golden, crispy, and bubbling.
10. Enjoy!

The post Make Mac ‘n’ Cheese From Scratch & Never Go Back to Boxed appeared first on foodisinthehouse.com.

Just like spinach, kale, and other greens, lettuce can be wilted down with garlic, oil, and spices into a warm, flavorful dish that’s still packed with green goodness!

Serve this garlicky sauteed lettuce as a side dish with rice, marinated tofu or your other Chinese-style favorites.

View this post on Instagram

A post shared by ZH (@miaos_kitchen)

Ingredients:

• 1 large head of Romaine lettuce, thoroughly washed, dried, and roughly chopped into strips
• 3 cloves garlic, minced
• 2 tablespoons canola oil
• 1 teaspoon ground Sichuan peppercorns
• 1/2 teaspoon red pepper flakes
• 2 teaspoons soy sauce
• 2 teaspoons Chinkiang vinegar
• 1/4 cup chicken/veggie stock

Instructions:

1. Warm a large sauté pan with a lid over medium heat. Add the canola oil and heat for 1 minute, before adding the garlic, Sichuan peppercorns, red pepper flakes, and a good pinch of salt.
2. Sizzle for a few minutes until the garlic and spices are aromatic and just starting to turn golden (don’t let it burn).
3. Add the lettuce and stir well, then add the stock.
4. Pop the lid on, turn the heat down to a whisper, and cook for a few minutes. The lettuce should be wilted but still have a little crunch.
5. Once the lettuce is cooked, turn off the heat and drizzle the soy sauce and vinegar over the top.
6. Enjoy!

The post How to Make Chinese-Style Sauteed Lettuce appeared first on foodisinthehouse.com.

A young girl named Yin Canlian never had enough to eat and when she met a generous noodle shop owner named Dong Nianhe, her life completely changed. The two had no idea just how intertwined their lives would become after Dong gave her a bowl of noodles.

The post Man Feeds Girl Noodles for Five Years, He Ends Up Changing Her Life appeared first on foodisinthehouse.com.

When Bernard Thompson lost his wife, his job at the supermarket was the only thing that kept him going. It helped him stay connected with the world and kept those empty feelings at bay. Little did he know that someone was about to come along and completely change his world yet again.

The post 93-Year-Old Cashier Gets Fired From Supermarket, The Next Day He Discovers the Unexpected Reason Why appeared first on foodisinthehouse.com.

Just be sure to sterilize your mason jar thoroughly and grab a pair of food gloves and you’re good to go!

View this post on Instagram

A post shared by yasai (@iiyasaioishii)

Ingredients:

• 1 large Chinese cabbage, or 2 smaller ones.
• 3 carrots
• 1 teaspoon Sichuan chili flakes
• 4 cloves garlic
• 6 green onions
• 4 cups brining liquid (3 tablespoons kosher salt dissolved in 4 cups filtered water)

Instructions:

1. Sterilize a large mason jar.
2. Clean and roughly chop the cabbage into 1-inch thick strips.
3. Place the chopped cabbage in a large bowl and cover with the brining liquid. Cover with a plate to weigh the cabbage down and leave for 30 minutes.
4. In the meantime, julienne the carrots into thin matchsticks, mince the garlic, and finely slice the green onions.
5. Drain the brining liquid from the cabbage and reserve it for later.
6. Add the carrots, onions, garlic, and chili flakes to the cabbage.
7. Put on food cloves and massage the mixture for 5-10 minutes until it starts to release juices.
8. Pack the cabbage mixture into the jar, packing it down hard with your fist.
9. Top with the brining mixture until all the veggies are submerged in liquid.
10. Leave out at room temperature and out of direct sunlight for 5-7 days. ‘Burp’ the jar each day by opening the lid to release the pressure.
11. Taste the cabbage on day 5. If it’s sour enough then you can pop it in the refrigerator, ready to enjoy. If you prefer a tangier flavor, leave it out for a few more days.
12. Enjoy!

The post How to Make Gut-Boosting Fermented Chinese Cabbage appeared first on foodisinthehouse.com.

When Kayla West arrived for her restaurant shift, she had no reason to suspect it would be any different from any other day. However, after a rude customer started acting out of line, she decided to teach him a valuable and expensive lesson he would never forget.

The post Millionaire Mocks Poor Family at Restaurant, Waiter Teaches Him a Valuable Lesson appeared first on foodisinthehouse.com.

Decades after Larry Wilson returned home from his service, a chance encounter with a rude waiter, a hat, and a $300 bill ended up changing his life completely. Little did he know that this experience would be one that he would never forget.

The post Waiter Charges Veteran $300 for Violating Restaurant Policy, He Teach Him a Valuable Lesson appeared first on foodisinthehouse.com.

When Grandma Orla came to visit for Christmas from Ireland, her shifty behavior raised the suspicions of her grandson Liam and he knew he had to take action. The family couldn’t have known that her presence would turn their holiday dinner completely upside down.

The post Boy Sees Grandma Acting Strange at Christmas Meal, He Decides to Take Action appeared first on foodisinthehouse.com.

Crème Brûlée

Crème Brûlée is made with just five simple ingredients. With a rich creamy custard middle with a crunchy sugared top, this elegant French dessert is ideal for your next dinner party. Get your teaspoon ready and turn the music off so you can listen to the satisfying crackle as you break into the top.

View this post on Instagram

A post shared by nana pastries (@nana.pastries)

Basque Cheesecake

Requiring at least six whole eggs, this decadent Spanish cheesecake is one of the best things that come out of misjudging your grocery shop! It has no crust meaning it’s naturally gluten-free and is SUPPOSED to be burnt on the top. Basically, it’s divine and you can’t mess it up!

View this post on Instagram

A post shared by Cook’s Country (@cookscountry)

Pastel de Nata

These Portuguese custard tarts are little mouthfuls of creamy, vanilla-y delight. If you’ve ever been to Lisbon, you’ll know that no coffee break is complete without a flaky pastel de nata, and you’ll feel the same once you learn to make them yourself. A little more fiddly to create because of the buttery pastry, pastel de nata make a great Sunday afternoon project that you’ll get to enjoy all week (if they last that long!).

View this post on Instagram

A post shared by Little Blossom Bakehouse (@littleblossombakehouse)

The post 3 of the Tastiest Egg-cellent Desserts appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Radha Rajagopalan (@magical_ingredients)

Ingredients:

• 1 small white cabbage
• 1 small white onion
• 2 teaspoons caraway seeds
• 2 teaspoons sugar
• 1 teaspoon salt
• ¼ cup white vinegar
• ¼ cup lemon juice
• 2 tablespoons canola oil

Instructions:

1. Finely chop the cabbage and onion into thin strips using a mandoline slicer or a sharp knife and put in a large salad bowl. Toss to combine.
2. Warm a small dry frying pan over a medium heat and toast the caraway seeds for a couple of minutes until the aromas are released and they start to pop.
3. Make the dressing. Combine the canola oil, salt, sugar, lemon juice, and vinegar in a jar. Screw the lid on tightly and give it a good shake.
4. Add the dressing and caraway seeds to the cabbage and mix well to combine.
5. This salad gets better with time so be sure to dress it at least 20 minutes before serving. It can be kept in an airtight container in the refrigerator for a few days.

The post How to Make Caraway Cabbage Salad appeared first on foodisinthehouse.com.

View this post on Instagram

A post shared by Budget Bytes (@budgetbytes)

Ingredients:

• 2 tablespoons butter
• 2 cups elbow macaroni
• 1 garlic clove, minced
• 1 teaspoon wholegrain mustard (optional)
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups white or yellow cheddar, grated
• 1/2 cup parmesan, grated
• 3 tablespoons breadcrumbs

Instructions:

1. Preheat the oven to 350°F
2. Cook the macaroni to al dente according to the package instructions.
3. Warm a medium-sized saucepan over a low heat. Melt the butter and then add the garlic and sizzle for around 30 seconds.
4. Add the flour and stir into the butter and cook for a few more minutes until the flour smells toasty.
5. Gradually add the cold milk, whisking continually to avoid lumps.
6. Continue adding milk and whisking until the sauce thickens enough to coat the pack of a spoon.
7. Turn the heat down to a whisper and stir in the mustard and cheddar. Stir until the sauce is thick and creamy and the cheese has all melted. Add salt and pepper to taste.
8. Stir the pasta into the sauce and combine thoroughly. Pour the mixture into a large oven-proof dish.
9. Scatter the top with the breadcrumbs and parmesan and bake for 20 minutes. The mac and cheese should be golden, crispy, and bubbling.
10. Enjoy!

The post Make Mac ‘n’ Cheese From Scratch & Never Go Back to Boxed appeared first on foodisinthehouse.com.

Just like spinach, kale, and other greens, lettuce can be wilted down with garlic, oil, and spices into a warm, flavorful dish that’s still packed with green goodness!

Serve this garlicky sauteed lettuce as a side dish with rice, marinated tofu or your other Chinese-style favorites.

View this post on Instagram

A post shared by ZH (@miaos_kitchen)

Ingredients:

• 1 large head of Romaine lettuce, thoroughly washed, dried, and roughly chopped into strips
• 3 cloves garlic, minced
• 2 tablespoons canola oil
• 1 teaspoon ground Sichuan peppercorns
• 1/2 teaspoon red pepper flakes
• 2 teaspoons soy sauce
• 2 teaspoons Chinkiang vinegar
• 1/4 cup chicken/veggie stock

Instructions:

1. Warm a large sauté pan with a lid over medium heat. Add the canola oil and heat for 1 minute, before adding the garlic, Sichuan peppercorns, red pepper flakes, and a good pinch of salt.
2. Sizzle for a few minutes until the garlic and spices are aromatic and just starting to turn golden (don’t let it burn).
3. Add the lettuce and stir well, then add the stock.
4. Pop the lid on, turn the heat down to a whisper, and cook for a few minutes. The lettuce should be wilted but still have a little crunch.
5. Once the lettuce is cooked, turn off the heat and drizzle the soy sauce and vinegar over the top.
6. Enjoy!

The post How to Make Chinese-Style Sauteed Lettuce appeared first on foodisinthehouse.com.

A young girl named Yin Canlian never had enough to eat and when she met a generous noodle shop owner named Dong Nianhe, her life completely changed. The two had no idea just how intertwined their lives would become after Dong gave her a bowl of noodles.

The post Man Feeds Girl Noodles for Five Years, He Ends Up Changing Her Life appeared first on foodisinthehouse.com.