Wandering Adventure Party

Yup, 10 oz. exactly, I used a scale.

Bacon with Tuna? Hmm not sure

Goose eggs taste exactly like chicken eggs except that instead of being 30% yolk they are 50% yolk. Which means that in a standard goose egg there's hey yolk that is the size of one and a half chicken eggs. And the yoke is The tastiest part Yes, I have to wrestle geese on a daily basis during the spring. I'm going to put it on my resume. I got throat punched by a goose wing tonight.

Cooked this easy yet delicious recipe for dinner today. If you like tomatoes, this is highly recommended. Ingredients: 200g medium onions 2 cloves garlic 1 bag pepper mix 2 tbsp mild olive oil 1 tbsp tomato puree 300g brown rice 800g tinned diced tomatoes 2 tsp ground cumin 0.25 tsp chilli flakes 600ml water 240g sardines in sunflower oil 10g fresh parsley Directions: Chop the onions and finely chop the garlic. Clean the peppers and cut into 1½ cm pieces. Heat the olive oil in a frying pan and fry the onion and garlic for 1 min. on medium heat. Add the tomato puree and pepper and fry for 3 min. Add the rice, diced tomatoes, cumin, chili flakes and warm water and bring to the boil. Simmer gently on low heat for 35-40 min. Season with salt if necessary. Drain the sardines and reserve the oil. Divide the sardines into pieces and finely chop the parsley. Divide the sardines and parsley over the rice and sprinkle with the sardine oil. Original Source (in Dutch): https://www.ah.nl/allerhande/recept/R-R1200874/tomatenrijst-met-paprika-en-sardines

Chef Edward Lee has a recipe for simulating that crust using a cast iron skillet. He's all about mixing influences from his Korean heritage and Kentucky upbringing.

"Without my thermometer I am nothing. Without me my thermometer is still pretty useful"

Well, you know, a jar of Marmite in your hand gives you those impulsive urges to smear, I mean, spread it on random food.

While I agree with the sentiment, I fully endorse store bought for anyone who has kids and too little time as is.

Wow that's so many chihuahuas

You can buy the whole primal cut, usually.

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!

Looks great! Thanks for sharing

My mom makes these bierocks. I make just the filling (they're good without the cheese, too, if anyone's got insides that hate milk sugars or proteins). There are less kiddie bierock recipes out there, too, if ketchup doesn't appeal. https://www.food.com/recipe/stuffed-hamburger-cabbage-buns-runzas-or-bierocks-50809

Just a tip for leveling up that rice. Throw the dry rice in a skillet and give it a little oil enough to coat, then gently fry/toast it until golden and fragrant. Then cook it will maybe half a cup less water. Also, sofrito is a beautiful thing in rice.