Wandering Adventure Party

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.

BBQPorn! Seriously, looks absolutely amazing!

I’ve come to love this recipe. It seems like an odd mix of ingredients, but it comes together nicely. Ingredients: 2 tbsp traditional olive oil 600 g sliced leek 1 chicken stock cube 1 courgette 400 g tinned artichoke hearts 300 g fusilli 20 g fresh parsley 1 lemon 240 g sardines in water 180 g Taggia olives 1 tbsp dried tarragon 250 ml cooking cream Directions: Heat the oil in a frying pan and fry the leek with the chicken stock cube for 6 minutes on medium heat. In the meantime, wash the courgette, halve it lengthwise and cut into ½ cm wide slices. Cut the artichoke hearts into quarters. Scoop the leek out of the pan into a tall beaker. Heat the oil in the same frying pan and fry the courgette on high heat for 6 minutes. Stir regularly. In the meantime, bring a large pan of water with a little salt to the boil for the pasta. Add the pasta and cook for 12 minutes until al dente. In the meantime, finely chop the parsley. Scrub the lemon clean, halve and squeeze half of the fruit. Cut the other half into slices. Drain the sardines and olives, remove any bones from the fish and cut into pieces. Drain the pasta, but reserve 150 ml of the cooking liquid. Add the reserved cooking liquid together with the tarragon, half of the parsley, 1 tbsp lemon juice and the cooking cream to the leek and puree with the hand blender until smooth. Season with pepper and salt if necessary. Mix the pasta with the leek sauce and divide over the plates. Divide the courgette, artichoke hearts, olives and sardines over the pasta. Garnish with the rest of the parsley and the lemon slices. Serve immediately. Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1186816/fusilli-met-artisjok-preisaus-sardines-en-olijven

I’ve been doing this for a while, but it’s a problem I’ve never solved. Dunno if it’s my crust recipe or something I need to do during construction. The recipe is as follows: 1c water, 120°F 1 packet dry active yeast (2.25tsp) 1Tbsp granulated sugar 2Tbsp olive oil 3.5C white flour 1tsp salt Mix the yeast and sugar in the warm water, wait to bloom Add everything else and mix into dough. Knead, proof Roll out, transfer to pan Second proof (optional) Preheat oven to 425°F Construct pizza with favorite toppings Bake at 425°F for 15min or until cheese is sufficiently browned Step 7 usually has jarred marinara, meats (except pepperoni), spices, and cheese, and all the veggies (and pepperoni) go on top. Still, the very middle part of the pizza ends up a little doughy, just where the sauce meets the crust. The outside of the pizza is just fine, but the only thing I can think is that the sauce is adding too much water. Do I need to add a layer of oil before the sauce, or should I try to reduce the sauce before adding it? Should I reduce the temp and increase the time? Thanks!