FACES of WATER

FACES of WATER Time to make some Art in the kitchen! Long version video- https://youtube.com/?si=NITs7lqEBBwp6BWt Water is clear because you can't see it!
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http://www.wired.com/2013/08/these-stunning-portraits-show-water-like-youve-never-seen-it-before/

Hi Dear Friends! I'm very excited to share my new project for "Faces of Water" with you, I have created a technique that captures forms never seen before in clear water. I have been researching water for the past 11 years, with many groundbreaking findings and a new look at water and its behavior. Th

is year I achieved my biggest goal and entered into a world of wonder, a world I only suspected exist but never seen before - the hidden world of clear water. It is an invisible matter to our eyes. Please share this project with any person or organization that can use this work in their educational programs about water. I am fully committed to this work and excited about the journey we are embarking on. Thank you! Love,
Moses

08/14/2026

My new knife 🔪! It an artwork! Link in bio for 10% off. New West KnifeWorks and

08/11/2026

These are seasoned meat mounds “blanketed” with dumpling wrappers, then steamed and crisped in one skillet. No folding, sealing, or fiddly edges—ready in about 25–30 minutes. Great weeknight version of dumplings with juicy filling and crispy bottoms.
Ingredients (makes ~20–24 dumplings, serves 4–6)
Filling:
* 1 lb (450 g) ground pork (or ground chicken/turkey)
* 4 green onions, finely chopped (plus extra for garnish)
* 2 Tbsp soy sauce
* 1½ Tbsp fresh ginger, grated (or 2 tsp ginger paste)
* 2 cloves garlic, minced
* 1 Tbsp toasted sesame oil
* 1 tsp cornstarch (helps binding)
* ½ tsp black pepper (or white pepper)
* Optional: ½–1 tsp sugar, pinch of salt, 1 tsp rice vinegar, or a little grated carrot for moisture/texture
To cook:
* 20–24 round dumpling wrappers (or square wonton wrappers; cut into circles if needed)
* 1–2 Tbsp neutral oil (vegetable, avocado, or canola)
* ⅓–⅔ cup water (or light stock/bone broth)
For serving:
* Chili crisp or chili oil
* Toasted sesame seeds
* Extra sliced green onions

Instructions:
1. In a medium bowl, mix the ground pork, green onions, soy sauce, ginger, garlic, sesame oil, cornstarch, and pepper until well combined and slightly sticky.
2. Scoop ~1 heaping tablespoon portions and form into small mounds or loose balls. Place them on a plate.Drape one dumpling wrapper over each mound and gently press/squeeze around the sides so it hugs the filling like a blanket (bottom stays open/unwrapped).
3. Heat a large nonstick skillet over medium to medium-high heat. Add the oil.Place the dumplings in the pan with space between them (work in batches if needed). Cook 1–2 minutes to start browning the bottoms if desired.
4. Pour the water (or stock) around the dumplings (not over the tops). Immediately cover with a tight-fitting lid. Steam 6–8 minutes, until the wrappers turn translucent and the filling is cooked through (pork/chicken to 165°F / 74°C internal temperature).
5. Uncover and cook another 1–3 minutes so remaining liquid evaporates and the bottoms get golden and crisp.
6. Transfer to a plate. Top with chili crisp, sesame seeds, and extra green onions.

Grocery List
Produce
* Green onions (1 bunch)
* Fresh ginger (1 small piece)
* Garlic (1 head or a few cloves)
* Optional: 1 small carrot
Meat
* 1 lb ground pork (or chicken/turkey)
Pantry / Refrigerated
Peanut Oil
* Dumpling or wonton wrappers (1 package, ~20–24)
* Soy sauce
* Toasted sesame oil
* Neutral cooking oil
* Cornstarch
* Black or white pepper
* Optional: rice vinegar, sugar, chili crisp/chili oil, sesame seeds, light stock.

08/08/2026

Crab Rangoon!
Crispy wonton wrappers filled with a creamy crab and cream cheese mixture. This is the standard American-Chinese restaurant style.
Ingredients (makes about 24–30 pieces)
* 8 oz (225 g) cream cheese, softened
* 6–8 oz (170–225 g) crab meat (real lump crab or imitation crab, finely chopped)
* 2–3 green onions, thinly sliced
* 1–2 garlic cloves, minced
* 1 tsp Worcestershire sauce
* 1 tsp soy sauce
* ½ tsp sugar (optional, balances the savory notes)
* Pinch of salt and white or black pepper
* 24–30 square wonton wrappers
* Water (for sealing)
* Neutral oil for frying (vegetable, canola, or peanut)
Instructions
1. In a bowl, mix the softened cream cheese until smooth. Add the chopped crab, green onions, garlic, Worcestershire, soy sauce, sugar (if using), salt, and pepper. Stir until fully combined. Taste and adjust seasoning.
2. Place a wonton wrapper on a clean surface. Spoon about 1 heaping teaspoon of filling into the center.
* To fold the classic shape: wet the edges with a finger dipped in water, bring opposite corners up to meet, then pinch the remaining sides together so it forms a sealed four-pointed pouch.
* Or fold into a simple triangle and press the edges firmly to seal.
3. Keep the finished rangoon covered with a damp towel so the wrappers don’t dry out.
4. Deep-fry method:Heat 2–3 inches of oil to 350°F (175°C). Fry in small batches for 2–3 minutes, turning once, until golden brown and crispy. Drain on a wire rack or paper towels.
5. Air-fryer option: Lightly spray or brush with oil. Air-fry at 370°F (190°C) for 6–8 minutes, flipping halfway, until crisp and golden.
6. Baked option: Brush lightly with oil or melted butter. Bake at 400°F (200°C) for 10–14 minutes, flipping once, until golden.

Classic Sweet Chili Sauce
Bright, sweet, slightly spicy, and sticky.
Ingredients (makes about Âľ cup):
* ½ cup rice vinegar (or white vinegar)
* ½ cup sugar
* ÂĽ cup water
* 2–3 tbsp chili garlic sauce (or sambal oelek)
* 1 tbsp soy sauce
* 1 tsp grated fresh ginger (optional)
* 1 tsp cornstarch mixed with 1 tbsp water (slurry)
Method:Combine vinegar, sugar, water, chili garlic sauce, soy sauce, and ginger in a small saucepan. Bring to a simmer and cook 3–4 minutes until the sugar dissolves. Stir in the cornstarch slurry and simmer another 1–2 minutes until thickened. Cool slightly — it will thicken more as it sits.

https://www.newwestknifeworks.com/MOSES10
At checkout use code MOSES10 for 10% off!

08/03/2026

with homemade noodles

08/01/2026

Tortilla Beef Kebabs are a viral, fun fusion dish. Juicy spiced ground beef is layered between flour tortillas, sliced into strips, skewered, and grilled (or air-fried/baked) until the tortillas crisp up and the meat stays tender inside. It’s like a cross between kebabs and quesadillas—great for family dinners, or gatherings.
This recipe serves about 4–6 people (makes roughly 4–6 skewers). Prep time ~20–30 min, cook time ~10–20 min.
Ingredients (Meat Mixture)
* 2 lbs lean ground beef (80/20 or 85/15 for juiciness; can sub ground chicken/lamb)
* 1 red bell pepper, finely diced
* 1 medium white or red onion, finely diced or grated (squeeze out excess liquid if grated)
* 4–6 garlic cloves, minced
* â…“ cup fresh parsley, chopped
* 2 tbsp paprika (sweet or smoked)
* 1–2 tsp ground cumin
* 1–2 tsp ground coriander
* 1 tbsp garlic powder
* 1 tbsp dried oregano
* 1 tbsp salt (or to taste)
* 1 tbsp black pepper (or to taste)
* Optional extras for your style: pinch of chili flakes, 1 tsp ginger, or a bit of baharat/7-spice for Mediterranean flair
For Assembly & Cooking
* 6 extra-large flour tortillas (8–10 inch)
* Olive oil or cooking spray for the grill/pan
* Optional garlic butter baste: 3 tbsp melted butter + 2–3 minced garlic + 1 tbsp chopped parsley (or chili oil/honey-lemon glaze)
Optional Cilantro Yogurt Dip
* 1 cup plain yogurt
* â…“ cup chopped fresh cilantro
* 2–3 garlic cloves
* Juice of 1 lemon
* 1 tbsp olive oil
* Salt & pepper to taste

Grocery List
Produce:
* 1 red bell pepper
* 1 medium onion (white/red)
* 1 bunch fresh parsley
* 1 small bunch cilantro (for dip)
* 1 lemon (for dip/baste)
* Garlic bulb (you’ll need 6–10 cloves total)
Meat:
* 2 lbs ground beef
Pantry/Spices:
* 6 extra-large flour tortillas
* Paprika (sweet/smoked)
* Ground cumin
* Ground coriander
* Garlic powder
* Dried oregano
* Salt & black pepper
* Olive oil or cooking spray
* Optional: chili flakes/oil, honey, butter
Dairy (for dip/baste):
* Plain yogurt
* Butter (if using baste)
Other:
* Wooden or metal skewers (4–6)
Instructions
1. Mix the meat: In a large bowl, combine ground beef, diced red pepper, onion, minced garlic, parsley, and all the spices. Mix well with your hands until evenly incorporated and slightly sticky. Let it rest 10–15 min (or refrigerate up to an hour for better flavor).
2. Prep tortillas: Stack the 6 tortillas and trim the rounded edges with a sharp knife to make squares (about 8–10 inches). This helps them layer neatly.
3. Layer & assemble: Spread a thin, even layer of the meat mixture on 5 of the tortilla squares. Stack them, topping with the 6th tortilla (or spread leftover meat on top). Press gently to compact.Slice the stack vertically into 4–5 strips. Rotate/flip the strips so layers align nicely, then thread 4–6 skewers horizontally through the stack to hold everything together. Cut between the skewers to create individual kebabs.
4. Cook:
* Grill: Medium heat, oil the grates. Grill 3–4 min per side (4 sides total), brushing with garlic butter or chili oil for crispiness and flavor. Internal temp for beef ~160°F.
* Air fryer: 360–375°F for 12–15 min, flipping halfway (check early—varies by model).
* Oven: 375°F on a lined sheet or wire rack, 20–22 min, flipping halfway.
* Pan: Hot cast-iron skillet with oil, sear on all sides.
5. Make the dip (while cooking): Blend yogurt, cilantro, garlic, lemon juice, olive oil, salt & pepper until smooth. Thin with a splash of water if needed.
6. Serve: Slide off skewers or serve on them. Garnish with extra parsley. Pair with the yogurt dip, rice, salad, hummus, or pickled veggies for a full meal. Great with a simple Greek salad or tabbouleh for your Mediterranean vibe.

Homemade Tahini
• ½ cup tahini base
• 1–2 garlic cloves, minced or grated
• Juice of 1 lemon (or to taste)
• ¼–½ cup water (to thin)
• Salt & pepper
• Optional: chopped parsley, pinch of cumin, yogurt for creaminess, or chili for heat
Whisk everything together, adjusting water for pourable consistency. Drizzle over the hot kebabs or serve as a dip. It pairs amazingly with the beef, onions, and peppers.

07/16/2026

At the end of the day nothing is better than homemade French Fries!! Official Trisha Paytas

07/15/2026

Ingredients (Makes 4 burgers)
For the Patties:
• 1.5–2 lbs (680–900g) ground beef (80/20 chuck for best juiciness and flavor—don’t go leaner!)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp Worcestershire sauce
• 1 tsp salt (or to taste—season generously right before cooking)
• ½ tsp black pepper
• Optional: 1 tbsp breadcrumbs + 1 egg for extra binding (great if grilling)
For Assembly:
• 4 brioche or potato buns (buttered and toasted)
• 4 slices American or cheddar cheese
• Toppings: Lettuce, tomato slices, red onion rings, pickles, bacon (optional)
• Special Burger Sauce: ½ cup mayo, ¼ cup ketchup, 1 tbsp mustard, 1 tsp pickle relish or chopped pickles, ½ tsp garlic powder, dash of smoked paprika or hot sauce.

Step-by-Step Instructions
Prep the Patties: In a bowl, gently mix the ground beef with Worcestershire, garlic/onion powder, and pepper. Don’t overmix—keep it loose for tenderness. Divide into 4 equal portions (about 6–8 oz each). Form loose balls, then gently flatten into patties slightly wider than your buns (they’ll shrink). Make a small thumbprint dent in the center to prevent puffing. Refrigerate 15–30 mins if time allows

Cook the Burgers:
Stovetop/Smash Style: Cast-iron skillet on high heat with a bit of oil. Place patties, press down firmly with a spatula for crispy edges. Cook 3–4 mins per side.
Toast Buns & Assemble: Butter and toast buns on the grill/skillet until golden. Spread sauce on both sides, layer lettuce (prevents soggy bun), patty with cheese, tomato, onion, pickles, and top bun.
burgers recipe

07/10/2026

Best Gift Ever!! From Official Trisha Paytas đź©·

07/09/2026

Mexican-Style Picadillo is a hearty, spiced ground beef dish with potatoes, perfect for tacos, burritos, tostadas, or served with rice.
Ingredients:
* 2 lbs ground beef (or half beef/half pork for extra flavor)
* 1–1.5 lbs Yukon gold or russet potatoes, peeled and diced into ½-inch cubes
* 1 large onion, diced
* 1 green bell pepper, diced
* 3–4 garlic cloves, minced
* 1–2 jalapeños or serranos, minced (optional, for heat; remove seeds for milder)
* 14.5 oz can diced tomatoes (or fire-roasted for smoky flavor)
* 2–3 tbsp tomato paste
* 2–3 tbsp chili powder (adjust to taste)
* 2 tsp ground cumin
* 1 tsp dried oregano
* ½ tsp ground cinnamon (optional, subtle warmth)
* 1–2 tbsp apple cider vinegar or lime juice
* Salt and black pepper to taste
* 2–3 tbsp olive oil or lard
* Optional: ½ cup frozen peas or carrots at the end; fresh cilantro for garnish
Instructions
1. Heat oil in a large skillet or pot over medium heat. Add diced potatoes and cook, stirring occasionally, until lightly browned and starting to soften (8–10 minutes).
2. In the same pan, add onion, bell pepper, and jalapeño. Sauté 4–5 minutes until softened.
3. Add garlic and spices (chili powder, cumin, oregano, cinnamon). Cook 1 minute until fragrant.
4. Add ground beef, breaking it up. Cook until browned, about 6–8 minutes.
5. Stir in tomato paste, diced tomatoes (with juices), vinegar, salt, and pepper.
6. Simmer on medium-low for 10–15 minutes until potatoes are tender and sauce thickens. Add a splash of water or broth if it gets too dry. Stir in peas/carrots in the last 5 minutes if using. Taste and adjust seasoning.
Pro Tips:
* For taco filling: Let it simmer drier.
* For stew-like: Add more liquid and serve in bowls.
* Spice level is customizable—start mild and add hot sauce later.
* Make ahead: Flavors improve the next day.

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Los Angeles, CA

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