Wandering Adventure Party

Recipe: https://www.afamilyfeast.com/chicken-scarpariello/

I added green olives to this and I feel like it added some nice (needed) brininess. I also didn’t bother with the butter at the end and just reduced the sauce until thick instead.

I made a simple syrup (1:1 sugar:water by volume brought to a boil), then poured it over some magnolia blossom petals while hot and let that steep covered over night.

The flavor and aroma and quite intense. The flavor reminds me of ginger up front, but then that gives way to a very pleasant floral flavor.

I eat oatmeal almost every morning and I’m looking for options to change things up a bit. My go to is usually old fashioned oats with diced apples, raisins, and cinnamon. Sometimes I’ll add some candied ginger.

I was thinking of making savory oats, but I love my sweet oats in the morning so I haven’t gotten around to it yet.

Who are your favorite cooks/shows to watch on TV and/or social media?

Lately I’ve been watching stuff by Minoli DeSilva and Sad Pappi recently.

Also love watching Someone Feed Phil.

I ordered groceries the other day and meant to get 4 containers of shelf stable oat milk, but instead I accidentally ordered 4 normal oat milks (64oz containers that go in the fridge). I’d like to keep them from going bad, either by using them for something or freezing them.

Has anyone here successfully frozen oat milk for later use? I’m thinking about trying it, but not sure it’ll screw up the texture / cause it to separate.

I’m also open to suggestions for using it on something. Ice cream maybe? Lots of lattes?

It’s cool to just post food pics here. Recipes are always welcomed, of course!

Nicely done! Looks great. Did you hunt it yourself?

I’ve made dakdoritang several times, and it is actually kind of similar! I did use hot pickled peppers and serrano peppers in the scarpariello, so it had a little heat.

Looks very good!

This looks delicious!

Do you use a pizza stone or steel? Letting it heat up for a good while (like at least half an hour) at the highest temp your oven goes to helps a lot.

Looks fantastic! Are you a fan of Detroit style? It’s my favorite sheet pan pizza.

Spice blend:

• 2tbsp Sichuan peppercorn
• 6 chile de arbol peppers
• 1tsp peppercorns
• small piece of cinnamon
• 1 star anise
• 1/2 tbsp cumin seed
• 2tbsp chicken bouillon powder
• 1tsp brown sugar

Toast everything but the bouillon and sugar over medium heat until fragrant and smokes a bit, then grind everything in a spice grinder.

Chicken (estimating amounts as I did not measure):

• Crushed corn flakes (I think this was about half a large box)
• 3 tbsp spice blend above, divided
• Coconut yogurt (could just use greek yogurt), about 1/2c
• 6 boneless skinless chicken thighs

Pound thighs out so that they’re flat and even. Mix yogurt with 1tbsp of the spice blend. Coat chicken thighs with yogurt mixture. Mix crushed corn flakes with remaining 1tbsp of spice blend. Press thighs into the crushed cornflakes until coated evenly all over.

Place thighs in an air fry and cook at 350F for 18 minutes, then at 400F for 5 minutes.

Sauce (estimating amounts as I did not measure):

• About half a cup of doubanjiang (could use gochujang here or maybe even sriracha)
• 1/4c Korean chile flakes (use something mild if you have to substitute)
• 1c honey
• 1/2c unseasoned rice wine vinegar
• 1/4tsp msg
• 1/2 tbsp corn starch
• 2tbsp sesame seed

While the chicken is cooking, whisk the sauce ingredients together. Cook in a pan over medium heat until it starts to bubble - it should thicken at this point, so remove from heat. When the chicken is ready, dip the chicken into the sauce on both sides, then slice on a cutting board and serve with rice (or put it on a bun and eat it as a sandwich).

No knead dough is where it’s at. Easy and good.

This was good.

Lol yes! I was also thinking it would be nice in an espresso tonic.

Birria pizza sounds amazing, and you can’t have too much serrano.

This is awesome! Love that he’s into cooking.

We love watching ATK on Sunday mornings. Kind of soothing.

Damn, those sound fantastic! Thank you for the recipe.

Gingery and floral. Very strong.

The petals are also quite good pickled.