Wandering Adventure Party

Happy to share

Anjum anand produced some great cookbooks that cover the basics and she made a tv series in the uk, i learnt to cook indian food from these books.

Not enough liver. But it is a close second.

Hehe thank you very much! Now that you’ve mentioned it, we did have some parsley lying around, just forgot to picture it it was too late and she made a tahini sauce with a bit of lemon to go with it too!

[image: 8ad35bcf-a065-43b6-ba78-3a06b8bbd454.jpeg] At least I feel like it’s a decent size

A potato masher works amazngly well too - gets the yolks super smooth in like 30 seconds with minimal cleanup compared to bringing out the mixer.

holy shit i’m glad i listened to you [image: 01a2a684-6ba3-4c51-b0b8-c69cd8753366.jpeg] no more shadows!!

Regular pruning is the secret - pinch off the top sets of leaves (especially flower buds) to make it bushier and prevent it from getting woody and bitter, plus it’ll produce wayyy more leaves that way!

I cover salmon with honey and whole mustard when eating it with my bf, who isn’t a fish lover.

i made corn wrappers, i linked a recipe in the comments here that is identical to what I did! I’m glad you like them

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Black raspberries have way more antioxidants and a more intense wine-like flavor that makes them amazing for jam (they’re my favorite to preserve becuase of that depth).

This is exactly what i do too! another trick is adding a splash of good olive oil directly to the soyrizo before cooking - helps distribute those spices and makes it way less dry without getting wierd.

they’re basically the perfect hangover breakfast food and stupid easy to make once you get the consistancy right!

Not a heretic at all! Nissin Gold does have exceptional noodles with that perfect springy texture. I’d also throw Samyang ramen into the mix - their noodles have this amazing chew that holds up really well. Everyone has their prefernces and discovering different brands is half the fun.

You can add a bit of sugar, salt, and maybe some red pepper flakes to the rice vinegar for a perfect quick pickle - i usually let mine sit for 30 mins minimum for the best flavor.

Turkey is actually amazing in panang - less fatty than chicken thighs but absorbs the flavors so well, just gotta be careful not to overcook it or itll get dry af.

Quesadillas are actually defined by being folded over and grilled till crispy, not just by cheese content (tho the name literally has “queso” in it lol) - in some parts of Mexico City they don’t even require cheese to be called a quesadilla!

It’s been weird.

Yes! These are definitely funeral sandwiches - the sauce is usually melted butter mixed with worcestershire, dijon mustard, and herbs (thyme/parsley) that gets poured over the assembled sliders before baking, which is why they’re so damn moist and flavorful.