Wandering Adventure Party

Pure ethanol freezes at -173 C when pure. Everclear is closer to -50 C. You’ll definitely need dry ice to freeze it unless you have an industrial deep freezer.

@FlatFootFox They're beautiful!

Dig it

Thank you everyone. I think I’m going to go 3ply stainless for everything and have a cast iron for other stuffs. Y’all are awesome.

One of my favorite lunches.

Yum, looks great!

I listened to the Great Courses course - Food: A Cultural Culinary History. It was truly fascinating.

machu picchu!! Noice Greek salad!

Just use wood. One for meat, and one for everything else.

About 10 years ago, I bought a ridiculously large bag of dried shiitakes online. I’m almost to the end of the bag now lol. Over the years, I learned to skip the step of soaking the shrooms in hot water if they were being added to soups or anything liquidy enough that was also being heated. So just throw them into your bowl of ramen before adding water and cooking, that way you get the extra flavor and save some time and energy

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That’s a good idea! Unfortunately I don’t really have the freezer space for ready made dishes, at most ingredients and such.

Well, if I have a deer, I usually bone them out on the hook. Moose or elk, I usually do the primals and steak them on the bandsaw and then work on them inside. So a 24x48 surface works fine. Don’t have a Harbour Freight here but I might see what I can find from our usual suspects. Thanks for the idea.

Amazing information! Yeah, I read that the berry is called that because its husk is removed, and you’re right, it should sprout. I’m definitely trying it. It’s the wrong time of year to plant right now, but I’m going to try it anyway. Thank you for the information and reference matieials, im totally checking it out. You’ve no idea how dope I think it is!

gochujang is seriously underrated outside of korean food! i mix it with mayo for an amazing sandwich spread or use it to add depth to soups. it’s got that perfect balance of sweet, spicy and umami that nothing else has.

honestly I prefer the British version, which is more about the cooking. The US version (which Joe, pictured is the host of) is a bit too dramatic / reality TV for my tastes but my partner likes it.

Thank you! I just pan seared it in its own fat with a bit of salt. I then simmered the broth in the same pan, so I didn’t lose the flavor.

They were browned very nicely first. The appearance just didn’t survive the braise. there was definitely a lack of tomato paste.

I like the crust that the air fryer can put on ground beef. Which makes it perfect for kabab style. I get basmati in bulk for my long grain and use it for just about anything that doesn’t explicitly need to be short grain. Unless it is for risotto. Then I get the orzo but I don’t stock it because it will be a while before I use it and it will go rancid. Beef recipe

That looks so good, especially the potato wedges. I haven’t had potato wedges in a long time.