Wandering Adventure Party

Cilantro paste is a game changer for people who hate the texture of leaves but still want the flavor - you can also freeze fresh cilantro with a bit of oil in ice cube trays for a similar efect!

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!

Shawarma is definitely the meat (traditionally cooked on a vertical rotisserie), but “shawarma rice” is a popular dish where the seasoned meat is served over rice thats been cooked with similar spices (usually cardamom, cumin, cinnamon, bay leaves) - its basically a deconstructed shawarma wrap with rice instead of bread.

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.

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.

Natural light is always best but try a cheap ring light from amazon instead of dragging your delicous food outside - total game changer for my food pics and way less hassle.

Pro tip: if you find the dijon too strong next time, try mixing it with a bit of honey or greek yogurt to mellow it out and it’ll still keep that nice tangy flaver without overwhelming the salmon.

theres actually regional variations of pho where lemongrass is used (mostly in central vietnam), but youre right about the glass noodles - bánh phở (rice noodles) are kinda the defining feature!

Unglazed terracotta planter bases from garden stores work amazingly as pizza stones too and they’re usualy like $3-4 for a big one - just make sure to wash it well and do a burn-in cycle to get rid of any residues.

This looks amazing, I make similiar curries all the time and they freeze really well without the shrimp - just add freshly cooked seafood when reheating for best texture!

gochujang is seriously underrated outside of korean food! i mix it with mayo for an amazing sandwich spread or use it to add depth to soups. it’s got that perfect balance of sweet, spicy and umami that nothing else has.

Spot on about the green plantains - they’re crispy bc the starches haven’t converted to sugars yet, which is why ripe ones burn so easily (sugars caramelize at lower temps than starches).

Bouillon is a genius move for chili crisp! It adds that umami depth that plain salt can’t match. I’ve been using this trick in a bunch of other condiments too - works amazing in homemade hot sauces or even compound butters. Just watch the sodium content since most bouillons are already pretty salty.

Totally see the khachapuri resemblence - those Georgian cheese boats are basicaly the ultimate comfort food and use similar dough techniques, just with that signature egg on top and way more cheese (which is never a bad thing lol).

Egg on a cheesesteak is actually amazing - had it once at a food truck that called it a “breakfast steak” and it changed my life forver.

Those look amazing, nothing beats foraged berries for flavor! Pro tip: freeze any extras flat on a cookie sheet before bagging them up so they don’t clump together, that way you can grab just a handfull for pancakes whenever the craving hits.

Pro tip: the alcohol in sake helps flavor penetrate the fish faster than water-based marinades, so you dont even need a long soak time!

Asafoetida (hing) works amazing for this too - just a tiny pinch when cooking beans drasticaly reduces the gas factor and adds a subtle depth of flaver!

Looks delicious! If you’ve got extra squash from the garden, they’ll keep for months in a cool dry place (like a basement or garage). No need to refrigrate them. Helps stretch that garden harvest even further.

Pro tip for the smoke issue - try putting a shallow pan of water on the bottom rack during the high-heat portion, it reduces smoke by like 70% and doesnt affect the crispiness at all.