Wandering Adventure Party

I’m going to need a ham substitution infographic as proof

There is only one thing to do if a dish is too spicy: add more oil The reason is because capsaicin is an oil, and the way to dulute it is with another oil. People are very resistant to just adding oil, but we are talking teaspoons Also if you ever eat something too hot, swish your mouth out with oil, not anything else you hear on the internet

The truth is out there

I know someone has put out a cookbook that doesn’t have a single recipe in it but is filled with ratios. Salad dress, frying breads, baking breads., bean/legum dips, meat roast to veg to liquid, etc. Sometimes I know the ingredients I want to use and just need a quick ratio to get me moving.

Do not use a bamboo cutting board; that will dull your knife much quicker than an wood end-grain (or just a normal wood cutting board) or plastic cutting board such as the well-known white Oxo Goodgrips cutting boards (with plastic board having their own concerns due to microplastics). Cool infographic, nonetheless.

Whoever made this thinks a lot of spices are sweet that aren’t.

No need to whack the pit and risk slicing your hand. Simply push from the skin side and it pops out easily.

I know this is old but I finally got around to making them. Notes: Unless I missed it, it didn’t call out an oven temp. I chose 350F. They came out fine but were a little crispy even though I pulled them out at 30 minutes instead of 45. the glaze turned out crazy thin, even when I tried to thicken it up with more sugar. I’m definitely going to play around with this more. Maybe use a cream cheese based icing. the puffed up HUGE, which is fine, but the filling to bread ratio seemed a little off. Next time I might increase the filling a bit and roll the dough out to be thinner. I baked them on a cookie sheet. The middle ones bumped into each other and puffed up, the side ones slumped over a bit. Next time I’ll use a dish with high sides.

So I actually just found a really good hack after like 10 years of struggling with getting halloumi just right Put a piece of parchment paper on a cast iron skillet and cook the halloumi on top of that. It will help you get perfect just slightly brown but not burnt halloumi

thanks everyone for the suggestions. second run: 1 cup groats (thanks for the term), 2 cups water, splash of olive oil, pinch of salt. cover, bring to boil, switch to lowest setting, let simmer. got a glass lid, so monitoring progress. 20 min - still water left. 30 min - still some water visible. 40 min - none visible, occasional buble pops through. turn off heat, leave covered for 10 mins. sadly, there’s some water at the bottom, was hoping everything will get absorbed. third run will be one setting above lowest for the simmer part thus hopefully shortening it to 30 mins, and then leaving it covered for 15 minutes, hopefully that will do the trick.

I had never heard of canola before. But I learned today that this is a Canadian brand name of rapeseed oil.

This taco mix, a salad, grilled and salted whole (if you have a grill), among other things. It’s an all rounder plain veggie with a green bean/asparagus flavor. Juicy with slightest crunch factor. If you’re in the right climate, you can grow it yourself pretty easy. Climate is important tho.

I won’t lie, they still look fantastic. If anything, their peculiar appearance is enticing. There’s a unique sort of curiosity bred from the edge of one thing bleeding into another. Poppy seed muffin? Poppy seed cookie? I’d eat either!

Those scallops look juicy, cooked just the right amount. I bet they paired really well with your sides. Makin me sooo hungry haha

All values I gave were in Euros, but the exchange rate currently sits at around 1 Euro to 1.12 USD. Therefore the Dollar amount should be slightly higher than what I gave in Euros, but my Euro values already include VAT (more or less our Sales Tax). For reference I used the “normal” German supermarket rather than the cheaper Aldi. I just checked again on the supermarket website and cherry tomatoes are at 0.99 € and a cucumber is at 0.79 € with Feta cheese at 1.89 €.

Cheong (Korean fruit syrup) would be great for this.

This looks delicious! Do you use a pizza stone or steel? Letting it heat up for a good while (like at least half an hour) at the highest temp your oven goes to helps a lot.

The two goals are 1) delicious, and 2) she won’t puke it up. Sugar-free could definitely fit the bill; but but there is some wiggle room with CSID, so I did want to find options that let her actually enjoy some sugar, just narrowed down to things like fructose. Not to discredit the sugar free suggestions - 100% of those will be compatible!

Currently got gelatinous leftover in the fridge from this recipe: https://www.justonecookbook.com/pressure-cooker-pork-belly-kakuni/#wprm-recipe-container-57781 I’m wondering if anyone has any ideas on what to use the leftover fat with since it is flavoured by the other ingredients

I have kidney stones sometimes. They told me I couldn’t have leafy greens, and I was heartbroken. I ignore it and just drink hella water with meals, so far it’s okay, but my shit hurts just thinking about passing another stone. Shit is rough rough, I feel for her