Wandering Adventure Party

that one in the top left looks like a frog

On the other hand I live in an area where a fair number of gas stations double as greasy spoon hole in the wall diners. When I first moved here we stopped at a gas station and they had scratch made livermush biscuit sandwiches under a heat lamp at the register. Best gas station find in forever. I’m thankful that there is an appreciation for the scratch based work I’m doing. Let’s look at this cracker situation. If you are making sourdough you have discard you need to manage. Put it down the drain and it will turn into wheat paste that will destroy your pipes. That’s not just expensive but a waste of a waste product. It’s something you can turn into food. Crackers are a great use because you can make them and they keep for a week or two. And look at that serving size. One batch take up a half sheet pan. If you bought a box of bag of chips that size you’d eat the whole thing in one shot. But that’s almost impossible with these. The satiation factor of real food shrinks how much you can eat at once. Not only is the food not as junky but it offers built in portion control. And, of course, it’s less money. But the downside is that I typically spend 2 hours in the kitchen every day. Not a problem for me but impossible for others. It’s not a level everyone can do even if they have the experience to do it. [image: f5cbed8d-873d-4404-8fed-3c14a0ecae80.jpeg]

What’s great is that their replies took more effort than just saying store bought meatballs

Those fried onions are dangerous! Darn good idea, thanks!

Lots of options there but I’m only familiar with cooking sweet potatoes (Camote). Not as flexible as potatoes for the variety of textures you can get out of it but still a good range. Make French fries but coat them in corn starch first to make them crispy. Roast or boil and then char them on a grill for some crispy bits. I’m planning on planting them for next year. They should grow good here and the greens are usable too.

You speak the truth. I didn’t want to say it in my reply

400°f for one hour turns it from Na2CO3 to NACHO3.

Gotcha, an oddball use it or lose it. Thanks. [image: 1984bb8a-35e5-4517-ab8e-05f747ed6c6b.gif]

Am I the only weirdo that enjoys the smell, too? I acknowledge that it’s strong and there is a good reason why it’s not allowed indoors in many places, but when it’s outside I dig it. I just had some in Malaysia last week. So good! [image: 0c9662d0-7c88-490d-91ff-f9a4d2fa111d.jpeg]

and thanks for sharing your recipe!

Texture is what I was most interested in, so you’ve answered my questions admirably! Thank you.

@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.

Pro-tip: Add a little butter at the end right before the garnish (called mounting it with butter) but don’t fully mix it in.

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

Amateur and sloppy shows incredibly beautiful cake

thanks a bunch! much appreciated!!!

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.