Wandering Adventure Party

That’s fair. The salmon i do at high temp then lower immediately and broil in a marinade (soy sauce and rice wine and yuzu). The charcoal stuff is black ginger that the salmon was cooked with.

Good luck with it. Shout if you’ve any questions before you dive in.

That’s a good idea, I used to keep minced garlic cubes in the freezer. However, it doesn’t take that long to peel and mince a couple cloves of garlic, I just didn’t have the time to grate a cucumber, and I was out of fresh dill to go full tzatziki.

I made mooooorrrreeee And chapati because why not also make this god tier bread. Still usee a bean based filling that I immersion blended, but i made 25 of the fuckers and froze some. Got leftovers? Flatbread em [image: 5db0e2ed-8dba-4663-bccc-c2df01460ffb.webp]

One pound of bread. The fajita mix has everything listed but peanut oil and salt. The amounts were very much eyeballed.

I just made a standard peanut butter and jelly with crunchy peanut butter and raspberry jam. I simply added a layer of the black berries in. It worked pretty well. It wasn’t until the last bites that the acridness started to surface.

Galangal

LIES! That’s bread wheat flour and durum wheat flour.

Go for it! It’s not very detailed, but if you need more info, let me know.

When I looked at the photo I took, I realized the actual “nasi goreng” is mostly obstructed by the egg and bok choy. i probably should have used a plate instead (or a wider bowl).

Thats why you push it down a little

Ahh, they look the same to me. Either way, get that spice.

Tomatoes, skins and seeds removed. heat, time. Once the large bits start to fall apart blend it. Add your flavors. It’s stupid simple but takes forever.

Thank you!

The pork ribs: I just used a little salt, pepper, paprika, vegetable oil for the rub/marinade, rested in the fridge overnight. I grilled it in my oven for roughly 1h at 250°C, brushed with a little barbecue sauce at the end, just before cutting. The fries: after cleaning and cutting, I left them in cold water for about 30 minutes, then broiled until they started to get soft (in salted water). Drained and let to cool off completely. Then fried on a medium heat (~165°) in peanut oil until they just started to get golden. Took them out and rested for 15 minutes (while another batch was in the pot), then fried again on high heat (195°) for a couple minutes until golden-brown. The salad: a mix of fresh fennel, red onion, caraway seeds, olive oil, lemon juice, salt and pepper.

As a resident of formally Spanish/Mexican held territory salsa never a crime.

My wife and I eat almost exclusively wild meat I’ve harvested. Deer is hard to get right, so except for the back straps, almost everything gets ground for sausage or burger, or jerkied. Moose and elk aren’t as dry and fine grained. What I have found is you need long cook times on anything except back straps, and usually an acid source like tomatoes to get it to break apart a bit. Even then, you might have to slice it thin to get away from stringiness. Never had roe deer though, everything in my neck of the woods is pretty big.

I use a pressure cooker, and the ratio is 1:1.5 (rice:water).

Some of the best meals I’ve ever eaten were not much to look at. Funny how mismatched photos and taste can be. Thanks for sharing! I’ll have to try cooking these soon!

Birria pizza sounds amazing, and you can’t have too much serrano.