Wandering Adventure Party

Sometimes you want heavy mushroom flavor. The ajinomoto package is in the pantry also

We have a Zojirushi NP-HCC18, it’s a beast, you likely don’t need anything this crazy. Every Zojirushi that I’ve used has been great. ( the mildly smart ones, with buttons/menu options)

A good rice cooker.

I use my zojirushi all the time and it makes perfect or near perfect rice every time.

For some easy umami, dried porcini mushrooms are great

If you have a coffee or spice grinder, grind up your salt to a fine powder, it spreads so much easier over popcorn.

We have a glass microwave container here that works well enough for making it though. Not the best, but it does the job.

Induction, ge cafe chs950p, the medium sized burner does a better job than the large one (better magnetic coupling, so more power in general)

The wok is an induction ready one, so it has a flatter bottom, but I’ve never cooked with a rounded wok, so I don’t know what I’m missing and prefer to keep it that way.

I have a pair of volrath 12" that are used all the time, a de buyer crepe pan that does everything it needs to do (crepes) and a yosukata wok that gets more use than I expected. All are great. Some brands use really thin metal, which can warp with high heat and that’s less pleasant.

What about selling to other students? Students that are away from home love home cooking, and cookies are a solid win. Word of mouth also goes quite a long way.

Make sure this doesn’t violate policy though

“I didn’t have pretzel dough so instead I used pizza dough, and instead of salt I used mozzarella cheese. Delicious recipe!”

…

Now I want pretzza.

My recipe is quite similar, except with the flour I add a tsp of both fennel and sage and mix in the pepper.
My quantities are also different. I’m 1.5lb sausage, 1/4c flour, 3c milk.

Complete agreement with the pepper though. I need to cut back for everyone that’s not me.

Not quite what you are looking for, but many of the America’s test kitchen cook books have long write ups before most recipes with that they tried and why some things didn’t work as well for ingredients. I find that many libraries have them available to borrow.

They don’t have an Indian cookbook though, I’m watching this thread for any Indian cookbook recommendations. (I don’t have any good Asian cookbook except “Let’s make ramen” and I’m hit or miss on Urvashi Pitre’s ‘Indian instant pot cookbook’ possibly from user error)

What’s your time/temp? I tend to need to microwave them to get the center cooked enough.

Last name MakeaWillSaveOrTakePsychicDamage?

6 - a note with a sandwich that reads “I can’t wait to spend more time with you and the grandkids, enjoy your last day!” Along with retirement papers.

Last time I looked for an answer, I found Dan Toombs “The curry guy” but I haven’t had a chance to try out any recipes yet. They have a YouTube channel and some books. Depending on how you like your media.

What about having it mostly pre formed on the side, and starting that timer the moment the dough touches the pan? (And work fast)

Steel or stone, preheated with the oven. (You could preheat that iron pan that I think I see under your pizza), as hot as your oven goes, 500f or 550f typically. 5-6 minutes at that temperature gets a good cook. A bit of oil on the crust helps.