Wandering Adventure Party

Can do that as well. But with all the other flavors going on I feel like it might be a better test to separate some of the batch next time.

Yes, thus my hesitation. I might do it next time I make a batch. This recipe isn’t really worth small batching due to the time investment, but I could set aside maybe 1/4 of it to use dried ginger in and see how it differs.

Another thing I’ve thought about is just frying the fresh ginger like I do with the garlic and shallot, but some of the ginger flavor may get lost.

I forgot to mention that I added a tbsp of vinegar. It also makes it taste good, too. And I’ve got it in the fridge. Honestly the only thing in it that has a significant amount of water is the ginger. I’ve thought about replacing it with dried ginger because of that.

Thanks, I’ll fix it. Autocorrect is a bitch.

Oh yes, definitely. Adds a lot of flavor.

I used Serious Eats’ recipe with a few modifications. Swapped the peanuts out for sesame seeds, and used powdered bouillon in place of salt.

Homemade Spicy Chili Crisp Recipe

Packed with chiles, Sichuan peppercorns, spices, nuts, and fried onion and garlic, this homemade chili crisp condiment goes with just about everything.

Serious Eats (www.seriouseats.com)

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I will need to check out that Netflix show.

Jamie Oliver is a good chef when he stays in his lane (Italian) and isn’t trying to cook things in 15 minutes. Although some of his 15 min meals do seem to be pretty good, but I don’t think that’s where he shines.

Lol yes! I was also thinking it would be nice in an espresso tonic.

Maybe it’s the variety? The fragrance is quite strong from the our tree (well, our neighbors’ tree, but it hangs over into our yard).

Gingery and floral. Very strong.

The petals are also quite good pickled.

I made a simple syrup (1:1 sugar:water by volume brought to a boil), then poured it over some magnolia blossom petals while hot and let that steep covered over night.

The flavor and aroma and quite intense. The flavor reminds me of ginger up front, but then that gives way to a very pleasant floral flavor.

I ordered groceries the other day and meant to get 4 containers of shelf stable oat milk, but instead I accidentally ordered 4 normal oat milks (64oz containers that go in the fridge). I’d like to keep them from going bad, either by using them for something or freezing them.

Has anyone here successfully frozen oat milk for later use? I’m thinking about trying it, but not sure it’ll screw up the texture / cause it to separate.

I’m also open to suggestions for using it on something. Ice cream maybe? Lots of lattes?

If it was still whole I’d be tempted to make a giant mufaletta out of the whole thing, but you’ve already cut into it (I guess you could still make one, individual ones using slices or wedges).

If slicing, sandwiches for sure. A grilled cheese with that bread would be fantastic I think, as long as the crumb isn’t too open.

Oh, and croutons.

Damn, those sound fantastic! Thank you for the recipe.

We love watching ATK on Sunday mornings. Kind of soothing.

This was good.

Who are your favorite cooks/shows to watch on TV and/or social media?

Lately I’ve been watching stuff by Minoli DeSilva and Sad Pappi recently.

Also love watching Someone Feed Phil.

Thank you!

I’ve made dakdoritang several times, and it is actually kind of similar! I did use hot pickled peppers and serrano peppers in the scarpariello, so it had a little heat.

Recipe: https://www.afamilyfeast.com/chicken-scarpariello/

I added green olives to this and I feel like it added some nice (needed) brininess. I also didn’t bother with the butter at the end and just reduced the sauce until thick instead.