Wandering Adventure Party

I really like the thick spaghetti from barilla and using the starchy pasta water to thicken the sauce.

This batch might be a little too thick but at least it’s clinging to the pasta.

It’s like double the effort, but I really like Kenji style potatoes where you parboil and toss them to build a slurry coating then roast that coating into crispy goodness.

Next time I do I want to try a Parmesan finish

This looks really really good, crusty on the outside and soft on the inside.

Reminds me of those thin rustic slices with big sugar that you see at fancy brunch joints.

Not sure what they’re called but this is the best picture I could find.

This is how I know how to make it, however the Latin market now sells tomato sauce packets that are about 200 grams and I plan to adjust the recipe to use them and skip all the freezing/thawing of the extra tomato sauce.

1 cup rice

1 drizzle of oil

half can of tomato sauce (these cans are 14.5 ounces)

2 1/2 cups chicken broth

1/2 medium onion, minced

1-2 garlic cloves, minced

1 boneless chicken thigh, cut up or cubed

3/4 tsp salt, sprinkle of white pepper

1. Pour the oil into a medium sauce pan over medium low heat.
2. Once oil warms, add rice and stir to get rice coated in oil.
3. Once a few grains begin to brown, add the onion and stir to get the onion coated.
4. Once a few onions begin to sweat, add the garlic and chicken and stir to get everything coated, then increase heat to medium
5. Stir regularly until you can’t see raw chicken; ideally everything is glistening with some light browning.
6. Add the tomato sauce and stir until coated Use the chicken broth to rinse tomato sauce out of the can
7. Pour the broth and tomato sauce mixture into the pan and bring to a boil (increase to medium-high or just wait)
8. Add the salt and pepper now.
9. Once at a low boil, put a lid on it and move it to a back burner on lowest heat for 25 minutes.

I made it

Use soft butter put 1-2 tbsp of it into a small bowl, depending on how big your bread is etc.

From an old jar of dried thyme leaves I’m trying to use up, I sprinkle some into my hand and rub it together until it gives a smell again. Tastes way better with fresh if you have it.

Incrementally add enough rubbed thyme into the butter and stir it until it looks good. Then stir in some Parmesan cheese, but not so much that it stiffens up (I just add more butter when that happens).

I like to add cheese and herbs to the butter for extra flavor and heretic fondue slices inside for their perfect meltiness.

Chili looks really good. I can see the little bits of onion and tomato glistening in the sauce

it hasn’t been totally frustrating and time-consuming, so far

If you like the taste I encourage you to try a batch using a tortilla press with smaller pieces of parchment. Should give you the same effect, but faster and without large unwieldy sheets. It’s what I do when I make corn tortillas, it’s way faster than mastering the hydration and finesse required for making them by hand. Plus you can prep an entire stack layered between parchments and then cook them all in one go.

As for me, having to wash that pan every time isn’t sustainable. I’m just too lazy haha.

I never really considered that, but now I look online and I see lots of recipes using oyster mushrooms. Sounds tasty

I made some beef birria from scratch a while back and I had a lot of fun. Served with homemade beans, white rice, and flour tortillas

I usually make red rice, but dinner seemed red enough already. But ultimately the onions, tortillas, and rice (and plate!) ended up making it look too white ‍️

more pictures

::: spoiler spoiler

ingredients in pot

sauce looking good

ready to shred the beef :::

I really like this, strong abuela energy

Tortillas look especially crunchy. FWIW, when I make tacos I like to fry the corn tortillas and toss them in Parmesan cheese (shamelessly stole that from Jimboy’s Tacos).

Do you make the beans or buy them refried from the nearby Vallarta or whatever?

This is how I make egg sandwiches as someone who doesn’t like mayonnaise.

When I combine the cream cheese and egg it creates a mixture too thick to spread, but laying down slices that stick to the cream cheese itself ensures the eggs aren’t falling out while I eat.

I sprinkle salt and pepper on the eggs before I assemble and eat.