Wandering Adventure Party

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.

Baking can be alot of work for the amount of product you have to sell at the end, it’s why baked good can be so expensive when not made in a factory. Try to be realistic and choose things that aren’t especially labor intensive.

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

Sounds great, thanks for the input

apple pie recipe

Thank you! Worth the work though.

Thanks very much!

Looking back, I actually missed an ingredient. The glaze was 2 parts ginger honey, 2 parts hot honey, 1 part orange blossom honey, plus the garlic. The orange did a really good job of mellowing out the hot honey and rounding the flavors out. If you ever get the opportunity, I would very seriously recommend getting a smoker. It’s a lot of fun to do, and the food is great.

Curry leftovers are the best. I always feel like curries have even more flavour the next day.

Basic Plum Wine Recipe Servings: 1 gallon. 3.5 qt. water. 2 lbs sugar. 4 lbs. ripe sweet plums. 2 tsp acid blend. 1/8 tsp. tannin. 1 tsp. yeast nutrient. 1 Campden tablet. 1/2 tsp. pectic enzyme. Lalvin 71B-1122, Champagne or Montrachet yeast. Boil water and sugar/honey. stem, and pit the plums. Cut into small pieces saving any juice. if using a straining bag place it in the bottom of primary fermenter. Pour hot sugar water over fruit and fill up to 1-gallon mark. When cooled add acid, tannin, nutrient and Campden tablet. Cover and fit with air lock. After 12 hours add the pectic enzyme. 24 hours later add yeast and stir. a few times a day shake, stir, it to nock out the CO2. after a week or two strain the fruit from wine. at least 48 hours after fermentation has stopped transfer secondary fermenter. Rack again in 2-3 weeks. Rack again in 2-6 months. stabilize with a Campden tablet. taste and add 2-6 oz of sugar to sweeten if needed. Bottle and age 6-12 months.

Half of the reason is that Carbonara is not a traditional recipe, like it’s often purported to be. It was created in the 1950s with ingredients that were originally part of American rations and were replaced by the ones we know today during the period of economic growth post-WW2. The other half is the fact that even Michelin star chefs use cream in their recipes, which I guess is also in reference to how early Carbonara recipes looked like.

You have Greek chicken breast. You have a garden full of green tomatoes and basil. You have corn tortillas that need eating. What’s for dinner? Tacos. Green tomato can be a substitute for tomatillos. Basil can be a substitute for cilantro. Just straight up Greek and Italian ingredients with a Mexican preparation. A little aged queso fresco cheese on top works pretty good as a feta substitute. Cost per person: 1.50 Can you order this anywhere? There has to be a taco stand run by a Greek immigrant in Mexico City. [image: 25bef0eb-4ba8-4dd7-9dbe-50090cb45b26.jpeg]

Made these today…yummmm!

I am from the internet. I’m here to help.

It goes well with avocado on toast

If you are eating Thomas’s r equivalent then you are about to have your world rocked. This is the regular. It is great. Some places also offer a multi grain or sourdough version. [image: 1fe3fcbc-b852-4e81-8b2b-3917ef6aa394.jpeg]