Wandering Adventure Party

You should expect to spend 10-20$/€ on a decent scale. Costlier scales often offer specific features, but in general use they’re comparable. A scale accurate to a gram can be a bit loose for ingredients like agar, cream of tartar, gelatin, etc. That said, my nearly decade old home scale is only accurate to the gram and I don’t plan to replace it. Scales accurate to a tenth of a gram are pretty common at reasonable prices at this point.

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I had never thought of putting sugar in meat, but now that I think about it BBQ sauce probably contains sugar as well.

Thank you, it’s very easy, I’ll definitely try it

Interesting! Thanks for sharing. For those who don’t want to watch it, the recipe uses oil and 1/4 cup butter, old fashioned oats instead of other types like steel or quick oats, 1 egg and egg white, and cinnamon. Apparently this makes it less cake like and more like a chewie cookie.

Thank you for this great idea! I will prepare my own version soon!

I do kimchi, stir fry some of it, drop hot water and then oatmeal with soy sauce. Salt, pepper, red chili powder

Just scrolling by seeing fungus on meat, then WAIT, it’s garlic!

you are so right

Homemade carrot cake is so good!! In my home, I’m not allowed to put raisins in them though.

Probably planted close to the spaghetti trees. Probably have the same soil requirements

I think a mix of it is very harsh lighting combined with OP not getting a proper browning/maillard reaction. The steak “argument” comes down from having very little browning (and mostly just greying) which looks extra bad under the lighting. I’m a firm believer that your meat/whatever should actually taste good on its own rather than just eating the browning but there is very much a difference between a grey blob cooked to 130 and a properly browned blob cooked to 130 (mostly texture and flavor variation). Its a common mistake cooks make when they realize cooking with a thermometer is easy mode but don’t realize there is still more to do on top of that. Which shows in the burrito. The steak inside looks very “blobby”. You aren’t going to get every single bit brown without using a LOT of food coloring (or realizing it is actually okay to overcook “shaved” steak), but a bit of browning on that tortilla and those hash browns would go a LONG way towards amplifying the flavor of it.

Wow I need to learn more about cooking then lol! Thanks!

I don’t know how she makes it, but I can for certain tell you, add more tomatoes, as tomatoes can add more to the sourness of it and if you can, add lemon juice, fresh or bottled, to add more sourness, but it’s all down to your preference to be honest

I’d have a second bowl.

I don’t filter the bits until after the multiple cooks, and I honestly started doing it because I was lazy and didn’t want to deal with it right before bed but I’ve found it caramelizes the sugars from the veggies more and adds a depth of flavor that wasn’t there with just one cook. One of the reasons I love doing it in the pressure cooker is that it essentially accelerates the cooking process so all the good stuff in the bones and fats comes out into the broth sooner than it would otherwise, and I can pretty much set it and walk away for 4 hours which is really convenient

Aside from the specific popping corn, this is basically the same recipe I use. I use the Whirley Pop, but same difference. ~2tbsp of oil, ⅓ cup kernels, and a pinch of Flavacol (seriously be careful with that stuff - it’s crazy powerful). Melt the oil w/ the Flavacol in the popper with a couple kernels. Shake it around a bit to mix it up good. When they pop dump in the rest, shake it around again to coat the new kernels, and stir slowly. I like to top the popped corn with a bit of Greek Seasoning.

1976-1985, it’s way older than those.

I’ve done pineapple, spinach, and hot pepper, with a drizzle of hot sauce when I don’t have, or am not, consuming meat. This combo is really tailored though, but works for me. But yeah, just plain pineapple and cheese is not for me anyway. Pineapple is social, it needs buddies.

I just did all the math and it came out to $4.90 per person. Kinda pricy. I canned that chili back in January when ground beef was almost 40% less than it is now. So I couldn’t make this from scratch at that price. I don’t even know if the dried chilies I make my chili powder out of is imported or not so those might have tariffs now.