Wandering Adventure Party

The first time I made it my wife said “these are the biscuits I’ve always wanted.” She too was a tube fan. So I completely understand.

Ay, when’s dinner? Mind if I come over??

Ginger ice cream if you have a big freezer and served with your oatmeal cookie! (((o(ﾟ▽ﾟ)o)))♡ Keep us posted on the ginger plant; I’m curious to see if they survive winter. Good luck!

Don’t sell yourself short.

The recipe website is slow to unresponsive. [image: aab62948-8dfe-4708-b056-a832a1275b98.png] [image: 0bdea819-9de1-4e1a-8a91-5f2990d5738e.png]

My gosh, is there anything baking soda can’t do? oO So thanks for that tip. I make beans all the time, so will be jumping on that one immediately. Btw, I’ve found that cooking and rehydrating beans at the same time works perfectly well for just about all varieties, and should especially combine well with pressure cooking. True-- you might lose some of the texture, and maybe not get as full of a Maillard Reaction as otherwise, but I haven’t found these to be significant problems. So OP, beans shouldn’t take anywhere near 8hrs to soak, in future. Side note: I happened to get myself a grain grinder because of how long my favorite bean (kidney) took to hydrate & cook. Unfortunately, something indeed gets lost that way, and the beans simply aren’t as good as when whole. @Comrade_Squid@lemmy.ml

You’d still be annoyed if it was your stuff that got fucked up.

adorable!

I’m the weirdo who does not do cheese, but hey, if that’s your thing, then that’s your thing!

It’d be more helpful if OP was responding but I’d have to imagine if they object to the quality of US sausages then they’d similarly object to US ground pork for the same reason

[image: e1d56e2c-1ca7-41ff-9477-2b7e121d5b2f.jpeg] Fourth I thought to try a double patty of smaller smash type, seems maybe better actually, and at least the pattys were fully cooked. This one was perhaps the best yeah

What’s your recipe for the dough?

Absolutely! This is why I love getting small roasting chicken for dinners. Roast chicken is cooked, cut and cleaned off the bone, dinner one done. Immediately then the, well, carcass, goes into a pot for stock. Theres so much goodness in there. That will be for dinner two the next day. Usually I’ll make an otherwise vegan dish the next day, but with using the homemade stock. I did not know about the vinegar trick, I may have to try it. Do you think lemon juice could work too?

This recipe is really easy and has become a comfort food for my family. Ingredients: 1 kg potatoes 4 tbsp mild olive oil 800 g sliced leek 15 g fresh dill 2 tbsp coarse mustard 250 g hot smoked salmon fillets Directions: Boil the potatoes in a little water for 14-16 min. until done. Heat half of the oil in a frying pan and fry the leek for 4-5 min. until soft. Finely chop the dill. Drain the potatoes and reserve 1 cup of the cooking liquid. Add the rest of the oil, the mustard and possibly some of the cooking liquid and mash the potatoes with a potato masher. Stir in the leek and dill and season with salt and pepper. Pull the hot-smoked salmon apart with a fork and divide over the mash. Original recipe in Dutch language: https://www.ah.nl/allerhande/recept/R-R1194135/preistamppot-met-warmgerookte-zalm

Thank you!

Thanks so much!

They look so tasty!

Oh man this looks good. I’mma have to try this.

ahh yeah i thought i had rosacea (that sulfur based prosacea works well on me) but mine was only triggered by solanins that’s how I worked out that mine was nightshade intolerance. Same diff if you have to avoid the spice as it’s all nightshades. The sumac has an acidic bite and it’s red so i’m pumped about it!

Nah, when I cook I use like 17 pans and make a tornado of a mess becuase I’m in the creative zone - having to clean it all myself would just make me order takeout every night instead.