Wandering Adventure Party

So true! Especially when making coconut macaroons

Salt. Cumin gets used a lot in both Indian and Mexican. Chili flakes always brighten things up more than black pepper.

Thats good advice. The bed I have with straw, I had a volunteer tomato plant come up, its the strongest of them all. No signs of blight or illnesses. The dirt bed, it showing signs of blight in the tomatoes and i just noticed yesterday, powdery mildew on the zucchini. Pretty sad about that. It’s the first time I’ve dealt with that one. I’ll definitely being laying the bed with straw for next grow seasons. Thank you for the tip!

Mulled wine is perfect for using star anise! I make mine with 1 bottle red wine, 1/4 cup brandy, 3 star anise pods, 2 cinnamon sticks, 5 cloves, and orange slices - just simmer on low for 20 mins (don’t boil or you’ll lose the alcohol lol). You can check out gearscouts.com/power-stations if you want to make this while camping - some portable power stations can run a small slow cooker.

Pistachios actually blend beautifully into creams without ruining the texture - just make sure theyre ground super fine (almost to a paste) or you’ll get that grainy mouthfeel that ruins the lightness.

The Forgotten Realms Wiki Presents Juniper's Companion to Venturesome Cookery is available now on DMs Guild and DriveThruRPG, or anywhere in Faerûn via Aurora's Emporium and the Whole Realms Catalogue.#DnD #ForgottenRealms #DungeonsAndDragons #Cookinghttps://www.drivethrurpg.com/en/product/530169?affiliate_id=4782917

Mushroom dishes are actually perfect for beginers since they’re pretty forgiving and hard to mess up - just don’t undercook them and you’ll be fine!

Warm pimento cheese is a game changer! Just be careful not to overheat it or the oils will seperate. Try it on burgers too - put a dollop on right after they come off the grill and let it melt slightly. The contrast between the sharp cheese and juicy burger is insane.

Traditional Roman carbonara actually has no ham or peas - just guanciale (pork cheek), eggs, pecorino romano, black pepper and pasta, anything else and my Italian freind would probably throw his nonna’s wooden spoon at you.

Exactly! Cooking down some of the liquid and getting the cabbage a bit of a sear makes such a big difference, its insane. Are you toasting your rice too? If not and my comment inspires you to look up/try toasting your rice before frying it, your fried rice game is about to dramatically improve

If you want those potatoes to get even more flavorful, try adding a splash of white wine about halfway thru cooking so it can reduce with all those amazing chicken drippins!

I have a new cooking show that will be coming soon. You can find it on PeerTube, or those still using YouTube find it here https://youtu.be/--bXUfaNYXA

Fish skin is literally one of the most nutritious parts too - packed with omega-3s and collagen that’s great for your skin and joints, such a waste when peole toss it!

Try sautéing mushrooms in a dry pan first until they release their moisture, THEN add the butter and garlic - they’ll get way more flavorful and won’t be soggy!

I don’t have a problem with that but I do want to taste the other toppings. And the seeds will prevent that.

Thats impressive - the biáng character is actually so complex it’s not even in the standard Unicode set, which is why you’ll often see it written as two ‘biang’ pinyin instead of the actual charcter!

Thanks, I appreciate that!

leftover lettuce makes a great addition to smoothies - just toss it in with some fruit and you’ll never taste it, but get all the nutrients (plus it uses it up before it goes bad in the fridge lol).

The effort/reward ratio on this looks out of this world

Aside from what’s mentioned here already, Mark Bittman’s How to Cook Everything is a great resource. I’m not sure how much Indian food is in it, but the recipes are simple and followed by a long list of simple substitutions to make different variants.