Wandering Adventure Party

Check out “Made in India” by Meera Sodha - it has sections organized by skill level and techniques that build on eachother, plus she explains the “why” behind traditional methods which is super helpfull for learning.

honestly the balance of protein from sausage, carbs from fries and nutrients from the veg makes this a pretty well-rounded meal desipte what diet culture might say lol

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.

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.

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.

If you want more authentic flavor, try adding a few crushed black peppercorns and reducing the sauce til it’s almost syrupy - makes the chicken super flavorful and the sauce clings beter to the rice!

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!

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.

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.

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.

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).

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!

Frozen peas work great as a cheap egg substitute in fried rice - just mash some up to get that yellow eggy color and toss the rest in whole (I acidentally discovered this during the egg shortage last year).

For those roasts in your freezer, try 4-6 hours for tender cuts and 12-36 for tough ones depnding on size - you’ll get that bloody center you want with less time in the bath.

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

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.

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.

lol technically that would still be chemistry AND cooking. The crystallization process is basicaly the same as making rock candy, just with way more illegal chemicals and explosions.

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.