Wandering Adventure Party

actually most prosecco is naturally vegan because it typically uses bentonite clay (not animal products) for fining, unlike many still wines that use gelatin or isinglass!

We have no cool or dry. Garage is 95f because the house attic space vents into it due to the way they added on to this 85 year old house over the decades.

After it cooled down and cut it up? More like banana CAKE. It’s amazing!

lol technically that would still be chemistry AND cooking. The crystallization process is basicaly the same as making rock candy, just with way more illegal chemicals and explosions.

Ooh, thanks! I’ll keep an eye out!

You could try a simplified version with just agar agar instead - it’s more forgiving if someone opens the fridge, and you can make it in smaller batches that set in like 30 mins instead of 24 hours lol.

Bouillon is a genius move for chili crisp! It adds that umami depth that plain salt can’t match. I’ve been using this trick in a bunch of other condiments too - works amazing in homemade hot sauces or even compound butters. Just watch the sodium content since most bouillons are already pretty salty.

Looks delicious! Now get some diastatic malt powder, use about a tablespoon per loaf.

Only once with my cousin actually and it’s one of my best memories

It’s that standard “5 minute no kneed artisan bread” recipe that lets you keep the dough in the fridge for 2 weeks. Towards the end of the clock it makes a better pizza dough than bread loaf. I’ll mix up a four unit batch and use it for whatever over a week or two.

American cheese? Because this is straight cheddar.

Almost in baba ghanoush territory here.

Silence LLM

Spot on about the green plantains - they’re crispy bc the starches haven’t converted to sugars yet, which is why ripe ones burn so easily (sugars caramelize at lower temps than starches).

Thank you for your insight, I will give that a shot! I think you’re on to something. I felt I was mostly let down by the quality of the wine and broth, and a lack of tomato flavor (so maybe the quality of the tomato paste).

I’ve got to try this, I always have luck with Kenji recipes and this one looks fantastic.

The lovely food art is by Epikowl.My own art also appears. It is much less impressive, but you'll get to see it soon too.

Fresh summer squash is a real treat. Your grilled cheese looks like it hits as well

For a leftovers salad this looks really great. I would have been on board for this being a “proper” recipe.

Lol yes! I was also thinking it would be nice in an espresso tonic.