Wandering Adventure Party

Thank you!

The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting. The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown. The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.

As a resident of formally Spanish/Mexican held territory salsa never a crime.

My wife and I eat almost exclusively wild meat I’ve harvested. Deer is hard to get right, so except for the back straps, almost everything gets ground for sausage or burger, or jerkied. Moose and elk aren’t as dry and fine grained. What I have found is you need long cook times on anything except back straps, and usually an acid source like tomatoes to get it to break apart a bit. Even then, you might have to slice it thin to get away from stringiness. Never had roe deer though, everything in my neck of the woods is pretty big.

I use a pressure cooker, and the ratio is 1:1.5 (rice:water).

Some of the best meals I’ve ever eaten were not much to look at. Funny how mismatched photos and taste can be. Thanks for sharing! I’ll have to try cooking these soon!

Birria pizza sounds amazing, and you can’t have too much serrano.

It’s cool to just post food pics here. Recipes are always welcomed, of course!

It’s called a reverse sear and I’ve found the cook tends to be really even and tender when using this method vs searing first.

Gotta love garlic prawns! Looks delicious!

Day 2: another one [image: 969a8a44-817a-4e37-be90-20abda56a376.jpeg]

I used to use a colander as a makeshift salad spinner. Clean the greens, put them in a colander, put the colander in a plastic bag, and then swing the bag around over my head in a circle. It got the job done. Now I just have a salad spinner.

I approve of this recipe.

Salvadorean food comes with a similar side, curtido, excellent on pupusas. Baja style fish tacos use cabbage. Mexican-American style dorado tacos (hard-shelled) sometimes have shredded lettuce, especially back in the day. https://en.wikipedia.org/wiki/Pupusa https://en.wikipedia.org/wiki/Curtido

Hi, my recipe for good dough is this, first of all you use pizza flour and then you pour half litre of water in a cup which you then throw in it a spoon of honey, yeast and little bit of sugar, you mix them and you let the yeast become bubbly, then you pour it in the flour and you begin mixing it till is firm and it doesn’t stick on your hands, then you let the dough rest for at least 3 hours or more, actually the more you let the yeast react and mix with the flour the better, after that it’s ready for baking, I make a simple tomato sauce with origano and little bit of olive oil and then put cheese and sausages.

Shallots are just gay onions

LOL! That’s how my grandma taught us to make rice.

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Artichoke.