Joseline Hernandez Search Results

How To: Play a left foot clave on drums

This lesson explains a very complex left foot clave pattern for drums that was performed by Heracio Hernandez at Modern Drummer festival 1998. The instruction is very detailed.

How To: Make a tropical mackerel ceviche with onions and serrano peppers

Ceviche is a dish that hails from central and South America, made from seafood marinated in citrus juices and then spiced up with various forms of peppers. What's interesting about ceviche is that it's not actually cooked; rather, you use raw fish and thus must prepare it fresh.

How To: Cook a halibut filet

In this tutorial, we learn how to cook a halibut filet with Dan Hernandez. To start, you will need to heat up your pan with oil on the inside of it until it's hot. While this is heating, combine salt, pepper, garlic, and crushed onions on a bowl and mix it together thoroughly. After this, apply the spice to the filet and push inside of it. Now, place the filet with the season side down onto the oil and cook until golden brown on this side. Meanwhile, make a sauce with flour, salt, milk, chees...

How To: Make Flavored Sugar Cubes for Coffee, Tea, & Cocktails

One lump or two? That was the age-old question with sugar cubes, which used to be a staple of any tea salon or dignified household this side of Downton Abbey. These days sugar isn't really used in cubes much except in bars and restaurants, and that's a shame. Cubes are a lot less messy than granulated sugar, and you can measure the exact amount you put in your drink no matter what.

How To: Frito Pie Is Sinfully Delicious—& Easy to Make

Though the word "pie" may conjure up images of a dessert made of dough with various fillings, the famous Frito Pie is, in fact, something of an entirely different nature. Absurdly simple in its construction, this pile of Fritos and chili is served in the actual chip bag and more closely resembles nachos than it does a traditional pie.

How To: Plate Food Like a Pro

We are visual animals. So when it comes to food, presentation is everything. In deciding what to eat, certain colors and textures instantly turn us off or on. Think of runny sautéed spinach versus a salad of fresh vibrant spinach. Which one would you reach for first?

How To: Make Fast, Easy Single-Serve Risotto in the Microwave

Ah, bello risotto. There are few comfort foods in the world that provide the same savory creaminess. Yet for all its simplicity, risotto has gotten a bad rap as a difficult dish to cook. In actuality, nothing is further from the truth.

News: Why Cachaça, Pisco, & Aguardiente Are Must-Have Additions to Your Liquor Cabinet

Everyone has the same five spirits in their bar: vodka, rum, whiskey, tequila, and gin. They're all great, but every so often the mood strikes to try a cocktail with a little something different. We'd like you to meet three spirits from South America that would make a welcome addition to your next cocktail party.

How To: Grill Pizza Like a Pro

When I was a kid, there was just pizza. You ordered from whatever nationwide chain was near you and they made your pizza in an oven. There certainly weren't these highfalutin pizza subsets that have more choices than a cheese shop. Wood-fired, brick oven, artisanal, make-your-own — it's enough to make you long for simpler times.

How To: Make Preserved Lemons

One of the great joys of cooking is taking the most basic of foods and preparing them in new and exciting ways. About two years ago, my wife opened my eyes to a delicious staple of Indian and Moroccan cuisine that is made in a very elementary way, the preserved lemon.

News: Store-Bought Almond Milk Is Bad for You (And the Environment)

While Kobe beef cows get massaged, American dairy cows are taking a real beating. Many people are cutting back on dairy while a growing number of people are discovering that they're lactose intolerant. As the public's disdain of cow's milk grows, milk sales themselves are at a forty-year low.

How To: DIY Grenadine Syrup Will Change How You Make Cocktails

When I was younger, my family would go to fancy restaurants and I would invariably order a Shirley Temple. (Ironically, the real Shirley Temple actually didn't like it much.) But it's hard to really find anything offensive in this kiddie cocktail: It's ginger ale with a splash of grenadine. There's also the less famous Roy Rogers, which is Coca-Cola with grenadine. The grenadine, red and sumptuous, always made its drinks look and taste much cooler.

How To: Make Your Own Dijon Mustard (Or Any Other Mustard Variety)

I know people who hate mayonnaise. I know people who detest ketchup. But I know almost no one that hates mustard, and that's because mustard has a complexity and depth that bland mayo and ketchup do not. Mustard runs the gamut from smooth and subtle to sharp and spicy, especially when you know how to make your own.

How To: Make Herb-Infused Simple Syrup (& Why You Should)

The balanced and refreshing taste of a cocktail should always entice you into another sip. You'll know you're drinking something of quality when no specific ingredient, including booze, dominates its taste. A great cocktail can even mirror a great meal by exhibiting flavors like fruit, smoke, and herbs. And adding these flavors while making cocktails at home isn't hard at all.

How To: Make Restaurant-Grade Sushi Rice

Contrary to popular belief, sushi is not the raw fish that one gets at Japanese restaurants, but the rice that comes with it. It's hard to tell whether this popular misconception led to or came about because of the primary flavors that we think of in sushi are the fish. We often say a sushi restaurant has great fish, but almost never that it has great rice.

Skip Home-Brewed Beer: Sake Is Easier to Make & Just as Good

Each flavor of sake, the national spirit of Japan, comes with its own fans, not unlike whiskey aficionados here in the States. While sake is often called "rice wine," it is more akin to a malted beverage like beer.

The Science of Frothing: How to Make Your Own Milk Foam

Once upon a time in America, there was coffee and there was decaf. That's it. No capuccinos. No espressos. And certainly no Starbucks. Coffee was just coffee, something that you bought at a gas station or donut shop. If you made it at home, it was either in a metal pot or instant coffee.

How To: Unlock Your Oven's Secrets to Bake, Broil, & Roast Like a Pro

The oven is arguably our most essential kitchen appliance (right alongside the fridge, freezer, and yes, even the microwave). But even though we've been using them for a few millennia, many of us know so little about our ovens that our cooking or baking can feel like a roll of the dice sometimes.

How To: The Trick to Managing iCloud Contact Groups Right from Your iPhone (Since Apple's Contacts App Won't Let You)

You can view and hide iCloud contact groups on your iPhone, but Apple won't let you create or delete groups or add or delete contacts from any groups unless you're on a tablet or computer. Why Apple refuses to add a group management tool to Contacts on iOS is anybody's guess, but there is a workaround you can use instead.

How To: Pass and control a soccer ball

Having sausage legs and wobbly toes in soccer is equivalent to career death. Whether you play a striker or a midfielder, dribbling, passing, and controling the ball are the most important basic abilities needed to be a good soccer player.

How To: Do the drive pass soccer move

In this UEFA Training Ground tutorial, Woody, Kleiny, and Lianne Sanderson teach you the drive pass, a very long-distance kick that drives the ball quickly for a long distance. It's similar to the lofted pass, but you kick the ball on the nose instead. Hitting the nose straight on with your foot, you attain supersonic power and make the soccer ball go faster.

News: Hamburger Eyes (#13) Photo Zine Preview

This is a pic-by-pic preview of Issue 13 from Hamburger Eyes! This 150 page zine is stellar! Issue 13 features beautiful photography from the following:

News: The World Cup begins TODAY!

It could be said that the World Cup really starts during the knock-out stages. What was going on for the last couple of weeks was more like the "World's Soccer Fair." At least I'd like to think of it this way after watching games like Slovenia vs. Algeria, New Zealand vs. Slovakia or Cameroon vs. Netherlands (where Cameroon had no chances at all) and Brazil vs. Portugal with both teams qualified for the next round. I'm not dismissing any of these teams, since after 4 years they all merited to...