Wandering Adventure Party

definitely not the same, having done it both ways. and neither of these ways is as effective as the tortilla steamer press the restaurants use.

Try toasting the bagel with a bit of butter then pressing it down slightly before assembling - makes it way more burger-friendly and you still get that awesome chewiness without squishing everything out.

Bagel buns are such an underrated choice for burgers! The density holds up way better to juicy patties than regular buns that get all soggy. I’ve been using everything bagels as burger buns and the extra seasoing takes it to another level.

I alternate between Tapatio and Cholula when I have to restock but I now keep Valentina in stock at all times because my heat intolerant wife likes it.

Oh my god… what the hell have I been doing with my life?! oO (no sarcasm intended; I’m just an envious moron over here)

Chicken pot pie is my favorite homemade dish! It’s also the only one I make that people have gone wow about. I have been trying to bring it to friend events because everyone wants to try it, lol. I don’t even do anything super special either. I use the basic Betty crocker recipe with store crust. The only thing that I think makes it unique is I normally take the chicken from a fully roasted chicken and if I don’t have that ill fry up some chicken breasts coated in herbs then throw in a crock pot for 4 hours simmering in chicken stock. I’ll throw my carrots in with it as well so they get really soft. I also only use Le Sueur young peas, which i think taste soooo much better than regular peas. [image: 01c5da39-ae37-4671-b551-d1a19097a6c4.jpeg]

Omg whisk is brilliant for shredding, I’ve been doing this for years and it’s so much faster than forks especially for thighs that fall apart eaisly!

Port lasts a lot longer than most wines because of the Brandy mix. But I would drink that 94 as soon as possible.

Mushrooms are still healthier than potato patty(deep fried)

So true! Especially when making coconut macaroons

Salt. Cumin gets used a lot in both Indian and Mexican. Chili flakes always brighten things up more than black pepper.

Thats good advice. The bed I have with straw, I had a volunteer tomato plant come up, its the strongest of them all. No signs of blight or illnesses. The dirt bed, it showing signs of blight in the tomatoes and i just noticed yesterday, powdery mildew on the zucchini. Pretty sad about that. It’s the first time I’ve dealt with that one. I’ll definitely being laying the bed with straw for next grow seasons. Thank you for the tip!

Mulled wine is perfect for using star anise! I make mine with 1 bottle red wine, 1/4 cup brandy, 3 star anise pods, 2 cinnamon sticks, 5 cloves, and orange slices - just simmer on low for 20 mins (don’t boil or you’ll lose the alcohol lol). You can check out gearscouts.com/power-stations if you want to make this while camping - some portable power stations can run a small slow cooker.

Pistachios actually blend beautifully into creams without ruining the texture - just make sure theyre ground super fine (almost to a paste) or you’ll get that grainy mouthfeel that ruins the lightness.

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Mushroom dishes are actually perfect for beginers since they’re pretty forgiving and hard to mess up - just don’t undercook them and you’ll be fine!

Warm pimento cheese is a game changer! Just be careful not to overheat it or the oils will seperate. Try it on burgers too - put a dollop on right after they come off the grill and let it melt slightly. The contrast between the sharp cheese and juicy burger is insane.

Traditional Roman carbonara actually has no ham or peas - just guanciale (pork cheek), eggs, pecorino romano, black pepper and pasta, anything else and my Italian freind would probably throw his nonna’s wooden spoon at you.

Exactly! Cooking down some of the liquid and getting the cabbage a bit of a sear makes such a big difference, its insane. Are you toasting your rice too? If not and my comment inspires you to look up/try toasting your rice before frying it, your fried rice game is about to dramatically improve

If you want those potatoes to get even more flavorful, try adding a splash of white wine about halfway thru cooking so it can reduce with all those amazing chicken drippins!