Wandering Adventure Party

Cost per Neighbor: more than six figures. Sorry to see this.

Awesome, these are some serious gadgets, love the concept of that bakers oven.

Between my old school pressure cooker, mini toaster/ airfry oven, cuisinart food processor, kitchen aid mixer, scales, thermometers, kitchen knives, pasta machine, coffee and spice grinder, fermenting vessels, rice cooker or Ooni pizza oven I’d also rate my emersion blender with the mini food processor attachment one of the most used items in the kitchen. From 3 minute hollandaise to instant curry pastes it has changed my approach to so many things.

Not scared of your jalapenos I see (big fan also). Tonight doing something similar, beef tacos marinated in paprika, pepper, sugar, cilantro, garlic, jalapeño, and lime zest with a touch of oil. Going to cost a bit more than $2 per person though. Also I’m going with a tomato salsa, sadly no sour cream on hand.

I would personally make dumplings, but for soup I’d fry or bake the tofu before adding it to the soup. For frying, heat oil in a skillet, season the tofu, and cook until golden brown and crispy, or toss the tofu with oil and seasonings, then bake it in a preheated oven until firm and golden.

Add it to your chicken noodle soup during the last 5 minutes of cooking to allow it to heat through and absorb the soup’s flavors without losing its texture, it could get mushy if cooked too long.

Nice! Tom Yum Goong is the shrimp one, Tom Yum Gai uses chicken, Tom Yum Pla is made with fish, Tom Yum Hed is a vegetarian option, made with mushrooms (hed), and there is a creamy version Tom Yum Nam Khon using coconut milk or some use evaporated milk.

I’m going to look into this recipe, if I can find a good one, unless you can share/steal your mom’s

Nice, I’ve never heard of it, was this a homemade recipe? I was wondering what the difference is between this soup and a Tom Yum soup other than yours being Filipino and the Tom Yum being Thai. Is it spicy?

All respect to those who love this dish but after trying it may times I’ve come to wonder why someone would drench crispy fried potatoes in sloppy chilli and cheese? I’m sure I’m missing something here though.

Camote, Ñampi, Tiquisque or Plantains. I’m down South and Honestly I miss good potatoes.

A kg of potatoes where I live fluctuate between $2 to $8. It’s seasonal.

I would love to find a recipe that costs so little, all the recipes that are that cheap per serving for me are cooked in commercial sized quantities where I live. Looks awesome!

Any kind of fermented or pickled radish or daikon, smells like a fart, tastes like heaven.

The one I use is based on an amalgamation of Lydia’s and Michael Chiarello’s recipes although Lidia Bastianich’s Sunday Bolognese is all you need. Milk is the key in my opinion, good wine and time.

It looks like an Indian curry of sorts, I’ll take a stab: From left bottom I’d say the spices are as follows. Cloves, coriander seed, jaggery sugar, cumin seed (not sure about this as there are two very similar portions), garlic powder, cumin seed again, Methi, bay leaves, curry leaves, Cumin seeds again, although it could be anise or fennel or caraway (not so typical)? Black pepper and salt. Then aside from what looks to be green jalapenos de-seeded, onions, carrots, you have mustard oil perhaps and other clear liquids (maybe water or white vinegar.)

Edit: it looks also like you may be doing something in three phases, could it be a pickling project?

Beautiful!!

Just add Kalamata olives and I’m golden. Love the dressing idea.

Edit: wing dip I mean, I’m not a wing connoisseur.

Love the look of this plate! The small details look delicious like the little enoki mushrooms and the deep color of the broth. How did you cook the pork belly?

Great point, and yeah, it is crucial, especially for ferments. I just weighed a tablespoon of the salt I used for it, and it’s 16.5 grams; therefore, 7 eighths of a tablespoon would be 14.5 grams and one and a half tablespoons would be 24.75 grams. I never use fine salt here as it doesn’t distribute all that well, so we use medium-ground sea salt. Also bear in mind that the one and a half tablespoons of salt in the first mix gets washed off with the water rinse.

It is delicious and I think the texture of it is half of the appeal. We always make huge batches of it and it never goes to waste. Best of luck with it!

Here you go, we can keep our kimchi for months but it isn’t a traditional Korean version.

The recipe is as follows, it will make two quart jars:

INGREDIENTS:

Toss together in a large bowl

700 g Green Cabbage (1" chunks) 300 g Red Cabbage (3/4" chunks) 1 1/2 TBSP Sea Salt

Blend:

17.5 g Garlic 55 g Ginger 10 g Red Hot Chile (this is to taste, we use asian style chiles) 1/4 cup Water

** Additions.**

125 g Green Scallions (1.5" slices) 150 g Carrot (julienned)

1.75 TBSP Sea Salt. Water as needed.

DIRECTIONS:

-Wash cabbage and remove any damaged leaves and weird spots. Save 2 good outer leaves for topping each gallon jar.

-Halve, core, and chop the cabbages. Separate any big chunks. Sprinkle on the salt and mix really well. DO NOT squeeze like you would for sauerkraut. Just toss. Set aside while prepping the other ingredients.

-Wash, peel, and rough chop ginger. Peel garlic, grab the hot chiles and blend, we use these little Ninja things. Does not have to be smooth. A little texture is good.

-Peel carrots and julienne, an asian grater is great for this.

-Wash, tip, and diagonally slice scallions into 1.5" strips. With any big scallions, cut the white part in half.

DRAINING THE SALTED CABBAGE

-Clean the big sink really well with soap and rinse it down. You will lose some pieces, so if the sink is clean, you can still use them.

-Set a large bowl or equivalent on the side of the sink and fill it with water, swish the cabbage around a bit with your hand, place your (clean) arm across the side with the pouring divot to create a dam, and tip the water out in the sink.

-Repeat 3 times. (A little water left in the bottom isn’t a big deal. You’ll have to add water later anyway.)

MIXING AND FERMENTATION

-Put on some rubber gloves, get your clean gallon jars, and put them in the sink.

-Mix the rest of the ingredients, including the salt, together with the cabbage. Mix really well. DO NOT SQUEEZE.

-Put an inch of water in each jar and start packing in the kimchi mix, using your fist to pack it down. Add a little water as needed to prevent air bubbles. Scrape the sides of the bowl as you go so that the ginger-garlic stuck on the sides gets incorporated.

-Once the mix is all in there, run a dribble of water around the rim to rinse everything down the sides of the inside of the jar until there is water just covering the kimchi.

-Press the reserved cabbage leaves over the top of the kimchi to prevent oxidation (you can rip them into big pieces if necessary - the idea is total coverage.)

-Set the gallon jars on a deep plate or something that will catch spillage during fermentation, top with the muslin and a rubber band, and set in a shady place inside.

***IMPORTANT: You will have to keep an eye on it after the first 24 hours. When the liquid level starts to rise, you have to release the air bubbles so it doesn’t overflow.

TO DO THIS, put the jar in the a sink, remove the muslin (rinse if juicy – set in a clean place) and the cabbage leaves (put them in a bowl to reuse), and then find something like a silicon spatular (we have a long thin plastic fermentation “knife”) run it down the sides of the jar pressing inwards to release the air bubbles. Replace the cabbage leaves and run a little water around the rim again to rinse anything back into the kimchi. Replace muslin, and put away. CHECK IT EVERYDAY.

Fermentation takes about 7 DAYS.