Wandering Adventure Party

I have a new cooking show that will be coming soon. You can find it on PeerTube, or those still using YouTube find it here https://youtu.be/--bXUfaNYXA

Fish skin is literally one of the most nutritious parts too - packed with omega-3s and collagen that’s great for your skin and joints, such a waste when peole toss it!

Try sautéing mushrooms in a dry pan first until they release their moisture, THEN add the butter and garlic - they’ll get way more flavorful and won’t be soggy!

I don’t have a problem with that but I do want to taste the other toppings. And the seeds will prevent that.

Thats impressive - the biáng character is actually so complex it’s not even in the standard Unicode set, which is why you’ll often see it written as two ‘biang’ pinyin instead of the actual charcter!

Thanks, I appreciate that!

leftover lettuce makes a great addition to smoothies - just toss it in with some fruit and you’ll never taste it, but get all the nutrients (plus it uses it up before it goes bad in the fridge lol).

The effort/reward ratio on this looks out of this world

Aside from what’s mentioned here already, Mark Bittman’s How to Cook Everything is a great resource. I’m not sure how much Indian food is in it, but the recipes are simple and followed by a long list of simple substitutions to make different variants.

Not enough liver. But it is a close second.

Hehe thank you very much! Now that you’ve mentioned it, we did have some parsley lying around, just forgot to picture it it was too late and she made a tahini sauce with a bit of lemon to go with it too!

Those are julienned carrots - they’re often cut super thin and sometimes blanched breifly to soften them for ramen toppings!

A potato masher works amazngly well too - gets the yolks super smooth in like 30 seconds with minimal cleanup compared to bringing out the mixer.

holy shit i’m glad i listened to you [image: 01a2a684-6ba3-4c51-b0b8-c69cd8753366.jpeg] no more shadows!!

Regular pruning is the secret - pinch off the top sets of leaves (especially flower buds) to make it bushier and prevent it from getting woody and bitter, plus it’ll produce wayyy more leaves that way!

I cover salmon with honey and whole mustard when eating it with my bf, who isn’t a fish lover.

i made corn wrappers, i linked a recipe in the comments here that is identical to what I did! I’m glad you like them

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Black raspberries have way more antioxidants and a more intense wine-like flavor that makes them amazing for jam (they’re my favorite to preserve becuase of that depth).

This is exactly what i do too! another trick is adding a splash of good olive oil directly to the soyrizo before cooking - helps distribute those spices and makes it way less dry without getting wierd.