I was recently asked by Walmart to review the new Samsung Galaxy S 5 phone. Being a food blogger, the first thing I look for in a phone is how good the camera works because of the nature of my job. I have to take many photographs of food and Instagram them or Facebook or Twitter. I’ll also write quick reviews of different foods I’ve just tasted or of restaurants I’ve just eaten at. Also because I’m constantly on the go, I’ll write posts for my blog directly from my phone from wherever I am. There’s a lot of pressure for my phone because essentially, I live and die by it.
First off, the 5MP camera for the Samsung Galaxy S 5 is amazing, with a resolution of 800 x 480 (16 megapixels), I’m able to take strikingly awesome photos. I also love the screen size. It’s 4 inches from corner to corner so I could see everything clearly. The extended room on the face is also perfect to write in my documents and move different apps around without them getting jumbled up together. The actual look of this water-resistant phone is sleek, clean and very simple. At 9.9mm thin, it’ll have minimal impact on the back of your pant pocket. Another one of the many cool features is that it has a built in heart-rate monitor so you can see what’s going on with your old ticker while you exercise!
But let’s face it, the best way to test anything out is to have a go at it in your everyday life. That is exactly what I did this past weekend with this helpful phone. I made fish tacos (recipe below) on Saturday and had a blast with my family all over my beloved city of Los Angeles.
Oh, how are my fish tacos? They rock.
Ingredients for baja-style fish tacos:
- 2 – pounds white fish
- Salt and pepper (to taste)
- 1 1/2 – cups flour
- 1 – teaspoon baking powder
- 1 – teaspoon Lawry’s seasoning salt
- 1 – teaspoon garlic powder
- 1/4 – teaspoon cumin
- 1 – egg
- 1 – bottle Mexican beer ( I used Modelo)
- Vegetable oil (about 3 to 4 cups)
- Corn tortillas
Ingredients for garnish:
- cabbage (thinly sliced)
- cotija cheese
- Mexican crema
- Red or green salsa
1. Wash and cut the fish into 2 inch pieces.
2. Pat dry the fish with a paper towel, then lightly season fish with salt and pepper.
3. In a large bowl add in flour and baking powder. Then the Lawry’s garlic powder and cumin. Mix to combine. Pour in egg and beer. Whisk until batter is no longer clumpy. Set the batter to the side to rest for 10 minutes, then it’s ready.
4. Place fish pieces into beer batter. Mix to combine well.
5. In a pot add vegetable oil over a medium flame. Allow to get hot. Using thongs add in one piece of battered fish at a time.
6. Deep fry for several minutes or until golden brown. Oil will bubble, and once it starts to calm down a little the piece is golden and crispy.
7. Place all crispy fish pieces on a paper lined plate to drain.
8. Heat the corn tortillas, fill with crispy cauliflower pieces, and garnish as you desire.