Wandering Adventure Party

It’s mostly street food here in Korea. Which tends to be very easy to make, yes.

@FRWiki The Sheaf of Wheat inn in the bottom-right corner is the third piece of art I did for the book as I learned to draw, and the first I really threw myself into. It's not great, but I'm proud of.Abby's food art is great, though.

I used to have doubts about adding pasta water before I tried it, but it makes such a huge difference.

I seriously considered it and if I’d had whole apples instead of applesauce I would have done it.

Looks cool! Reminds me of doing something similar a couple years ago with a strawberry cake. Mine was a pretty amateur attempt so it’s a bit sloppy, but goddamn it was delicious… The batter had macerated - then reduced fresh strawberries go into it, very strawberry forward flavor throughout [image: 84edbf5e-9500-4f25-9b6e-2105e5ad1d99.jpeg] [image: b94471d5-e17f-4a69-96e4-0a51b36dfa91.jpeg]

2 cans chickpeas (2x400g) 2 medium onions, sliced 1 can chopped tomatoes (400g) 1 can coconut milk (400ml) 2 spoons ghee (or butter/oil) 3 spoons spice mix (I had garam masala, ground cumin, ground coriander, turmeric, paprika, chilli, fenugreek) 3 x crushed green cardamom pods, 3 x indian bay leaves salt, pepper Fry onions in ghee. Add cardamom, bay leaves, spice mix, toast 1 min. Stir in tomatoes, coconut milk. Simmer 15-20 min till thick. Add chickpeas (without the liquid), simmer for a couple more minutes. Add salt & pepper to taste. Serve with rice, naan, fresh coriander leaves.

In a way, it is.

Looks great! I did a batch of miso tonkotsu recently. So much work but always worth the effort.

Yes, and I have made extra in the past, wrapped them in a little parchment paper, and frozen them. You can pop these or chicken or eggplant parmesan or even a frozen sausage under your broiler for 15 minutes or so and they’re excellent. Perfect use of that cut of meat.

As long as you enjoy it, that’s all that matters.

We got a basket of apples for free and made apple sauce (which we put in the freezer), and apple jam (we had a leftover pack of preservation sugar that needed to get used).

Pardon the coffee jar, didn’t have a proper jar on hand

Definitely did an overnight and then some in the fridge. Yeah I’m definitely going to try encouraging lactobacillus as much as I can. In my other comment I entertain the idea of dropping the pH in the starter to favor that lacto goodness.

Ha ha yeah that’s another perspective

That sounds about right. You start on higher heat, that opens up the pan’s “pores”, it absorbs the oil or butter in those “pores”. Then you hit it with some water and briefly wash the pan out so you don’t have to have burnt butter or smelted oil in there (it may not be necessary for oil that doesn’t taste nasty after smelling, so things other than olive oil and butter). Then you add another smaller coating for flavor, and lower the temp and cook like you would on Teflon. On my induction hot plate, I start it at 5.0, put a largish pad of butter in, wait for it to brown a bit. Hit it with water and wash the butter out. Then turn the hot plate to 4.0 and put a smaller pad of butter in. I just fried an egg like this today for my burger (bigger story I don’t usually eat crap like this) and it was nearly like Teflon. I could flip the egg without a spatula if I wanted.

I’ve known people who made bank just selling bottles of water outside the venue when there are concerts on campus

“I’ll take the box.” “Stupid! You so stupid!”

Sounds great, thanks for the input

apple pie recipe

Thank you! Worth the work though.