Wandering Adventure Party

just press the firm tofu into the panko, arrange it carefully in the air fryer and drizzle it with sesame oil and cook for 8 minutes at 400°. this is one of my favorite foods.

These are a tradition where i’m from and no party or family event is complete without them. I got inspired by something i saw on XHS and made these a bit differently than usual.

One thing that really helps to get clean egg edges is to never cut an egg with yolk on your knife. I can usually do 3 eggs between each wipe by using different sections of the knife each time.

pretty clean, these were for personal use so i wasn’t going as slow as i would for taking out somewhere. The broken ones in the top left get used as tasters.

this is the bit I learned from rednote/XHS. This was incredibly tedious.

it produced a very fine yolk though!

These are what i put in these boys, not my traditional ingredients I usually would use just Gulden’s spicy brown mustard, mayo, salt and pepper. Not pictured is smoked paprika that was dusted on top.

These ended up being the worst deviled eggs i have ever tasted. The Maille mustard is soooooo good but did not work in this recipe at all and the MSG was gross! I would never make deviled eggs like this again and don’t recommend it.

Nobody else minded though they were demolished with a quickness.

Thanks for reading!

Soy chorizo is meatless soy based chorizo, tastes pretty much exactly like the regular stuff just a little drier, the cheese makes up for that.

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe

Pull-apart tender meat and ultra-crisp skin: slow-roasted pork may not be the most gorgeous looking, but the flavor more than makes up for it.

Serious Eats (www.seriouseats.com)

This recipe elevates a cheap cut of meat into something people can’t get enough of. It only takes a few minutes to prepare but gives you leftovers for days. Try to find a local farm and avoid the factory farmed pig if you can get it near you it really makes a difference in the flavor and is worth the extra money.

Don’t even think of cooking this unless you have a very strong ventilation fan that vents outdoors, and even then expect your kitchen to get full of smoke.

i recently got access to a stove with a convection oven and instead of 500° for 20 minutes rotating every 5 like in the recipe you can do 550° for 15 minutes in convection mode without opening the oven and receive identical results with far less smoke. Still more smoke than is reasonable though i have to take a shower every time i make it. The people love it though there isn’t a better way to make pork shoulder that I have tried.

Pairs really well with macaroni salad.

Had a big chunk of leftover roast pork shoulder I needed to use up tonight. I rough chopped the pork and fried it in a stock pot with an onion for about 10 minutes, stirring every two, to build a nice fond in the pot. Mashed the pork bits up with the wooden spoon.

deglazed with apple cider vinegar and vegetable stock, then covered the pork with the stock and set it to medium.

Added in 8 cloves of garlic, peppers and a little more onion and spices: salt, MSG, ground oregano, cumin, coriander, smoked paprika, chili powder and garlic powder.

Cooked for about 2 hours on a simmer and served with rice (there’s actually a big mound of rice under that pork it’s not just a bowl of meat) and the onion/cilantro mix! also some cubed avocado that didn’t make the portrait.

cross-posted from: https://sh.itjust.works/post/42898638

the insides

my sauce, the main ingredient is Japonés peppers and there’s some habanero for heat, fermented about 2 weeks then blended and strained

another jar of the same batch of salsa just blended less and not strained

the pork was braised for 8 hours with garlic and onions, it’s not as dry as it might look in the broken empanada pic; it had to be drained to not ruin the corn pastry but was still tender and moist.

these are older photos and i hadn’t yet learned to use the zoom on the camera to avoid having my shadow blocking the food

Most of the food I post I make for other folks but this was made for myself. The eggs were cooked next to the chorizo giving them flavor and that gorgeous tint. This was delicious. My only regret is not adding some green onion.

Since everyone is giving me recipes I thought I would share the recipe i grew up with in the south that’s actually perfect and unassailable, the platonic ideal of deviled eggs; it’s just a cultural oddity that i happened to be born in a house where they were made perfectly there’s no other explanation.

For 12 eggs:

• One giant glop of mayo. You can add more later.
• one hefty squirt of gulden’s spicy brown mustard
• a bunch of shakes of old pre ground pepper that’s left stored open on the counter
• a few shakes of salt

have a small child mash this all up with a fork adjusting as necessary. scoop into egg halves while hitting the child with the spoon when they try to steal them off the plate. dust with paprika that hasn’t been used since the last batch of deviled eggs.

cover with saran wrap and put in the fridge, threaten everyone’s lives if they eat them before the party. Actually make a second tray for the party and hide it because they all get eaten before the party anyway!

made in 2 layers so she didn’t end up with a bowl full of plain chips

lollll

¡Hola Teft! ¡Espero que tengas hambre!

that is 100% valid

I counted and I started with 36 egg halves and there’s 26 that made it into the picture so I ate 5 eggs while making these I eat the ugly/broken ones first!

that looks heavenly. Shin Black is the GOAT and your eggs look delicious.

oh i do have one variation of this I call Huevos Diablo. You blanch (outdoors, never do this indoors) 1 habanero per egg, puree the fruits and add it in to the yolk mash, reducing the mayo a bit to made up for the wetness. Then dust the tops with volcano dust instead of smoked paprika

WOW!

now we don’t know a thing about that boys upbringing

what’s your marinade (roughly) if you don’t mind? I have done the korean drug eggs they are divine but mine were a bit strong

you are a sweetie pie.

for optimum flavor the small child needs to fit in a size husky pair of Sears Toughskins.

It’s not the small(ish) child’s fault they get fed so many deviled eggs they are doing their best okay!

what’s shown is i think 8 ounces so that would be 2lbs of tofu. Sounds doable but i’ll need to get you more sauce!!

i tried that recently and didn’t notice any difference ‍️ i just cut it up and squeeze it with my hands usually. I have been told freezing it after slicing is good and keep meaning to try that one.

I think maybe it depends on the tofu.

with the air fryer being so extra dry you don’t run into the same problems as pan frying where you want no moisture at all so it might be that, too.