Wandering Adventure Party

I approve of this recipe.

Salvadorean food comes with a similar side, curtido, excellent on pupusas. Baja style fish tacos use cabbage. Mexican-American style dorado tacos (hard-shelled) sometimes have shredded lettuce, especially back in the day. https://en.wikipedia.org/wiki/Pupusa https://en.wikipedia.org/wiki/Curtido

Hi, my recipe for good dough is this, first of all you use pizza flour and then you pour half litre of water in a cup which you then throw in it a spoon of honey, yeast and little bit of sugar, you mix them and you let the yeast become bubbly, then you pour it in the flour and you begin mixing it till is firm and it doesn’t stick on your hands, then you let the dough rest for at least 3 hours or more, actually the more you let the yeast react and mix with the flour the better, after that it’s ready for baking, I make a simple tomato sauce with origano and little bit of olive oil and then put cheese and sausages.

Shallots are just gay onions

LOL! That’s how my grandma taught us to make rice.

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Artichoke.

I’m going to need a ham substitution infographic as proof

There is only one thing to do if a dish is too spicy: add more oil The reason is because capsaicin is an oil, and the way to dulute it is with another oil. People are very resistant to just adding oil, but we are talking teaspoons Also if you ever eat something too hot, swish your mouth out with oil, not anything else you hear on the internet

The truth is out there

I know someone has put out a cookbook that doesn’t have a single recipe in it but is filled with ratios. Salad dress, frying breads, baking breads., bean/legum dips, meat roast to veg to liquid, etc. Sometimes I know the ingredients I want to use and just need a quick ratio to get me moving.

Do not use a bamboo cutting board; that will dull your knife much quicker than an wood end-grain (or just a normal wood cutting board) or plastic cutting board such as the well-known white Oxo Goodgrips cutting boards (with plastic board having their own concerns due to microplastics). Cool infographic, nonetheless.

Whoever made this thinks a lot of spices are sweet that aren’t.

No need to whack the pit and risk slicing your hand. Simply push from the skin side and it pops out easily.

I know this is old but I finally got around to making them. Notes: Unless I missed it, it didn’t call out an oven temp. I chose 350F. They came out fine but were a little crispy even though I pulled them out at 30 minutes instead of 45. the glaze turned out crazy thin, even when I tried to thicken it up with more sugar. I’m definitely going to play around with this more. Maybe use a cream cheese based icing. the puffed up HUGE, which is fine, but the filling to bread ratio seemed a little off. Next time I might increase the filling a bit and roll the dough out to be thinner. I baked them on a cookie sheet. The middle ones bumped into each other and puffed up, the side ones slumped over a bit. Next time I’ll use a dish with high sides.

So I actually just found a really good hack after like 10 years of struggling with getting halloumi just right Put a piece of parchment paper on a cast iron skillet and cook the halloumi on top of that. It will help you get perfect just slightly brown but not burnt halloumi

thanks everyone for the suggestions. second run: 1 cup groats (thanks for the term), 2 cups water, splash of olive oil, pinch of salt. cover, bring to boil, switch to lowest setting, let simmer. got a glass lid, so monitoring progress. 20 min - still water left. 30 min - still some water visible. 40 min - none visible, occasional buble pops through. turn off heat, leave covered for 10 mins. sadly, there’s some water at the bottom, was hoping everything will get absorbed. third run will be one setting above lowest for the simmer part thus hopefully shortening it to 30 mins, and then leaving it covered for 15 minutes, hopefully that will do the trick.

I had never heard of canola before. But I learned today that this is a Canadian brand name of rapeseed oil.

This taco mix, a salad, grilled and salted whole (if you have a grill), among other things. It’s an all rounder plain veggie with a green bean/asparagus flavor. Juicy with slightest crunch factor. If you’re in the right climate, you can grow it yourself pretty easy. Climate is important tho.