Wandering Adventure Party

You may want to try it by sauteing first to see the difference. It’s about chemistry, and there’s a reason why every culinary school will instruct students to sautee first when it comes to Alliums.

Here’s a decent read on it: https://www.seriouseats.com/ask-the-food-lab-do-i-need-to-saute-vegetables-when-starting-a-stew

If you want a super deep-dive: https://www.sciencedirect.com/science/article/abs/pii/B9781845691837500111

But really if you like the way you’re doing it, keep on keeping on. Not trying to change your mind, just saying there’s a reason people do things a certain way when cooking

It’s obviously Potato Leek soup, but my good gosh, you gotta sauteed those Leeks in oil or butter first, friend. Straight boiling like this (especially since you used the dark green bits) leaves a bitter and acrid flavor as all Alliums will if not sauteed first. They’ll also give you gas

Make sure to keep that in the fridge and throw it out after a few weeks. Solids in oil that don’t remove all water and exceed 250F for an extended period of time can still be capable of Botulism spores.

Ice Cream, cheesecake, syrups for cocktails, fermented drinks…

They also freeze really well. Dehydrating them isn’t really an option as they’ll disintegrate, but if you want to take that to the next level, they freeze dry fairly okay for later use.

Wow. So many angry people in a cooking sub. Geez.

Thankful to not see a burger on a Brioche bun. THE WORST BREAD FOR BURGERS EVAR

Alternate title: “Sleep, ALL THE WAYS”

It depends on what specifically you like about it I suppose. The main things that hit in Thai cooking are the aromatics: galangal, ginger, lemongrass…etc.

Understanding which of those flavors you like in the restaurant version is key to making it well at home, so maybe understanding what type of curry paste is best for you is the best way to go about it.

Check this: https://thewoksoflife.com/thai-curry-paste/

Frying everything first, then pressure canning to get to 250 for several minutes puts it at what would be commercially safe and shelf stable. There’s guides from culinary university extensions online, but that’s the gist.

You better get some Kkakdugi on that!