Wandering Adventure Party

Oh, I love Gochujang. Goes very well with the sesame oil, too!

I hope you’re fencing that shit in, because every time I tried to grow mint, it took over the entire pot and the ones next to it.

I was thinking about getting a rice cooker. Do you have any recommendations?

Smoked paprika is what made me go vegetarian without missing meat. That definitely has become a staple.

Also a big sumac fan. And zaatar, which contains lots.

Maybe not very uncommon but very underrated!

Oh hey, I recently got some as a gift. Do you use it on just rice or what do you use it for?

So this obscure research paper gives the density of onion at 0.86kg/l, while this online calculator has it at 0.55kg/l for cubed (!) onion. The latter is probably the better guide if you slice them. So for 10l, I would probably buy something like 6-8kg, see what fits in the pot and use the rest for something else.

Basically the title. I want to learn more about some ingredients or food items that you use frequently in your cooking and that aren’t super common where you live.

Example: Roasted sesame oil. Didn’t know there was such a thing until a year ago, and I never want to miss it again.

What type of stove do you have/use for the yosukata wok?

Following in case someone has recommendations for a carbon-steel wok that can be used on a glass stove and isn’t complete garbage.

Edit: I currently use a stainless-steel wok from WMF, which works well enough but has room for improvement.

Half of the reason is that Carbonara is not a traditional recipe, like it’s often purported to be. It was created in the 1950s with ingredients that were originally part of American rations and were replaced by the ones we know today during the period of economic growth post-WW2. The other half is the fact that even Michelin star chefs use cream in their recipes, which I guess is also in reference to how early Carbonara recipes looked like.

Not sure how healthy this was lol. The buns are just flour and water, but the tofu is deep-fried (replacing the pork belly from the original version).

Thanks, I’m also pretty happy with how they turned out!

This is a vegan version of Gua Bao (bao buns) with marinated fried tofu and mushrooms as the main fillings.

Star anise, cardamom, cinnamon, and cloves are also great additions for rice, both as a side dish or as part of other dishes (e.g., biryani).

Sure! I used this recipe and followed it pretty much exactly, because I never made this before. I also prepared some stir-fried soy/vegetables on the side to make it more saucy, and it fits pretty well.

Finally a chance to post this gem: https://www.youtube.com/watch?v=obMviWQTTtY