Wandering Adventure Party

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.

Thank you!

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.

I won’t lie, they still look fantastic. If anything, their peculiar appearance is enticing. There’s a unique sort of curiosity bred from the edge of one thing bleeding into another. Poppy seed muffin? Poppy seed cookie? I’d eat either!

Those scallops look juicy, cooked just the right amount. I bet they paired really well with your sides. Makin me sooo hungry haha

All values I gave were in Euros, but the exchange rate currently sits at around 1 Euro to 1.12 USD. Therefore the Dollar amount should be slightly higher than what I gave in Euros, but my Euro values already include VAT (more or less our Sales Tax). For reference I used the “normal” German supermarket rather than the cheaper Aldi. I just checked again on the supermarket website and cherry tomatoes are at 0.99 € and a cucumber is at 0.79 € with Feta cheese at 1.89 €.

Cheong (Korean fruit syrup) would be great for this.

This looks delicious! Do you use a pizza stone or steel? Letting it heat up for a good while (like at least half an hour) at the highest temp your oven goes to helps a lot.

The two goals are 1) delicious, and 2) she won’t puke it up. Sugar-free could definitely fit the bill; but but there is some wiggle room with CSID, so I did want to find options that let her actually enjoy some sugar, just narrowed down to things like fructose. Not to discredit the sugar free suggestions - 100% of those will be compatible!

Currently got gelatinous leftover in the fridge from this recipe: https://www.justonecookbook.com/pressure-cooker-pork-belly-kakuni/#wprm-recipe-container-57781 I’m wondering if anyone has any ideas on what to use the leftover fat with since it is flavoured by the other ingredients

I have kidney stones sometimes. They told me I couldn’t have leafy greens, and I was heartbroken. I ignore it and just drink hella water with meals, so far it’s okay, but my shit hurts just thinking about passing another stone. Shit is rough rough, I feel for her

Thanks! Must have been the evening light, and the angle? Maybe also the color palette and the composition giving a “vase of flowers with pear” effect

half can pineapple chunks, chopped 1 small red onion, finely diced 1 small red chilli, finely chopped handful fresh coriander, chopped juice of a lime salt and pepper to taste

You’re absolutely right, I got the two types mixed up. That’s what I get for going off of memory. I do use boudin sometimes, but I always go half and half with a chunkier sausage that holds together. Thanks for the note.

Hashbrowns, eggs, cheddar, chopped giardiniera as a no effort salsa. Cost per person: $1.25

I would eat the hell out of that.