Wandering Adventure Party

Ice Cream, cheesecake, syrups for cocktails, fermented drinks…

They also freeze really well. Dehydrating them isn’t really an option as they’ll disintegrate, but if you want to take that to the next level, they freeze dry fairly okay for later use.

It depends on what specifically you like about it I suppose. The main things that hit in Thai cooking are the aromatics: galangal, ginger, lemongrass…etc.

Understanding which of those flavors you like in the restaurant version is key to making it well at home, so maybe understanding what type of curry paste is best for you is the best way to go about it.

Check this: https://thewoksoflife.com/thai-curry-paste/

Alternate title: “Sleep, ALL THE WAYS”

Thankful to not see a burger on a Brioche bun. THE WORST BREAD FOR BURGERS EVAR

105F? Living dangerously!