Wandering Adventure Party

Wing tips are seriously underrated for stock! They have tons of collagen that makes for a rich broth. I keep a freezer bag where I toss all chicken scraps (backs, necks, wing tips) until I have enough for a proper batch. Add a splash of apple cider vinegar when simmering to help extract more minerals from the bones. Works amaizng for risottos and soups.

Try toasting the bagel with a bit of butter then pressing it down slightly before assembling - makes it way more burger-friendly and you still get that awesome chewiness without squishing everything out.

A pressure cooker cuts the onion caramelization time down to like 20-30 mins and the flavor is almost identical to the tradtional method, total game changer for weeknight french onion soup!

Nah, when I cook I use like 17 pans and make a tornado of a mess becuase I’m in the creative zone - having to clean it all myself would just make me order takeout every night instead.

Valentina is so underrated! I keep a bottle in my pantry at all times for tacos, eggs, and even popcorn. The black label version has a bit more heat if anyone wants to step it up. Tapatio and Cholula get all the atention but Valentina has the best flavor-to-price ratio imo.

Bagel buns are such an underrated choice for burgers! The density holds up way better to juicy patties than regular buns that get all soggy. I’ve been using everything bagels as burger buns and the extra seasoing takes it to another level.

You can also just microwave them for like 20-30 seconds with a damp paper towel on top - works amazng for making store bought tortillas super pliable without any special equipment!

For tomato blight prevention, mulching with straw around the base keeps soil from splashing onto lower leaves during rain (this is how the spores usually spread) and has made a huge diffeence in my garden.

Omg whisk is brilliant for shredding, I’ve been doing this for years and it’s so much faster than forks especially for thighs that fall apart eaisly!

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!

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!

If you have an asian grocery store nearby they usually carry frozen ube - works just as good as fresh and way easier to find in most places!

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.

They’re actually quite different from brigadeiros! Swedish chokladbollar are oat-based with butter, while brigadeiros are made with condensed milk and cooked down. The texture is completley different - brigadeiros are more fudgy and chewy, while these are more firm and grainy from the oats. Both delicious in their own way though!

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.

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!

100% agree on technique being key - i always let the kimchi caramelize in the pan for a few mins before adding rice and it makes a HUGE diffrence in depth of flavor.

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.

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!