Wandering Adventure Party

All beans and similar dried protein-rich stuff really need is time - both to soak and to cook. Otherwise they’re super easy.

Big cast iron pan & small cast iron pan. They get the most use.

Actual gadgets - 3-stage knife sharpener.

I don’t know what empanadas are, but in Finland there’s Karjalanpiirakka which, historically, is a way of using up leftover porridge by packing it in a thin dough crust & rebaking it. Could be used creatively (and people probably did and still do) to use up other types of leftovers as well.

I buy Indian coriander seeds at the international market. They are fatter and smell like Trix cereal. Super fruity.

Interesting. I still have a large jar full of “normal” (I guess) coriander. I’ll have to make the comparison.

Is there a reason you use whole canned tomato if you just chop them up anyhow (around here, chopped tomatoes in tetra packs are very common)?

Also, is cumin as common a spice in Morocco as it is in, say, India?

They are the #1 snack around here, literally every store has them. Home made, all you need to know is that the dough needs to be thin, not rising at all, and you bake them fast at high temparatures, and they’re generally salty. The typical pattern is easy to achieve using thumb & index finger of both hands.