Wandering Adventure Party

Thanks very much!

Not smoking, but drying pork belly overnight in the fridge, is the secret to getting some really crunchy crackling.

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]

Belgiums have a lot of esters that fade and phenols that don’t when aged. Barley wine doesn’t. They can go longer

Same. Totally worth the monkey business I feel like I’m doing cutting batter.

That’s call brand recognition and trust.

One on the left has the traditional canadian bacon, on the right we’re using leftover smoked salmon on the recommendation of Martha Stewart. Forgot to take a picture until after the first bite. [image: ed459cbd-0cb8-4277-a3cc-382e1f061f5f.jpeg]

I see so many cats when I scroll I thought this was a curled up orange cat at first.

I bet it has so much flavor!

Je crains que ce soit un service payant, monsieur.

You pick a soup base, sometimes as a group or like here, everyone has their own little pot. Then you start requesting the various meats, veggies, etc to put in the soup base. Those plates of meat etc are brought to the table. You then stir those into the soup base then eat when done. There was also a serve yourself dipping bar so you could make dips to put onto the meat, also where the desserts were. It’s fun! It was all you can eat so just keep ordering the plates. Had to finish them though, or like a buffet you get charged for waste.

As Italian, I endorse this. A little clarification: the italian name is “pasta e fagioli”, which literally translates to “pasta and beans”.

I do quesadillas all the time. In fact I’m currently powering through my smoked cheese collection so i can make more when it gets cold enough. But there is only so much cheese one can eat before it becomes a problem. So I’m looking for alternative ideas for a snack.