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Wandering Adventure Party

zombiepirate@lemmy.worldZ

zombiepirate@lemmy.world

@zombiepirate@lemmy.world
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Recent Best Controversial

  • A lesson so many need to learn
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    There are systems like Blades in the Dark that bypass all the planning phases and just let players jump into the interesting parts of the story. Better yet, it has mechanics to support this kind of play.

    “Simulation” type RPGs can be done on computers these days with much more detailed and satisfying tactical combat, but narrative-focused games that play more like an episodic show is where the really interesting TTRPG stuff is happening in my opinion.

    Pathfinder rpgmemes

  • What do you use dried mushrooms for?
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    I’ll throw all kinds of things in there: ham, fish balls, kimchi, egg (soft boiled or fried), bacon, sprouts, peas, corn, seaweed, whatever I have on hand. The wood ear mushrooms (sometimes called black fungus) are amazing in it, I pretty much always keep some on hand just for that.

    Uncategorized cooking

  • What do you use dried mushrooms for?
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    That looks delicious! I’ll have to give it a try sometime.

    Uncategorized cooking

  • What do you use dried mushrooms for?
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    I never thought of putting them in gumbo before.

    I was actually just thinking this last weekend that I should try making a gumbo soon, I’ll have to give it a shot!

    Uncategorized cooking

  • What do you use dried mushrooms for?
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    The texture is my favorite thing about wood ears, but I can see why some people wouldn’t like it; it’s definitely not for everyone. I’ve got some miso garlic I’ve been fermenting, maybe I’ll try to make a garlic and mushroom miso soup soon. Thanks for the idea!

    I should look for some dried morels, I’ve heard they’re delicious. I think mushrooms are some of the tastiest things on the planet.

    Uncategorized cooking

  • What do you use dried mushrooms for?
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    I’ve been getting dried wood ear mushrooms at an Asian grocery to add to ramen for a while, and it’s a game changer. I just put it in a mug of boiling water for a few minutes and then add it into the soup.

    I recently got some dried shiitake, and that’s an ingredient that I wish I’d known about before. You rehydrate them in boiling water and leave them for a few hours. After that, squeeze them out and prepare them like fresh mushrooms. Retain the water that you soaked them in and you can use it to infuse that mushroom flavor into whatever you’re cooking. I made a mushroom gravy over rice yesterday, and it was great.

    I think even people who don’t normally like the texture of mushrooms might enjoy them; they’ve got a bit more of a “meaty” texture than fresh ones, not quite so spongy. You can also grind them up while they’re dry and add savory mushroom flavor to anything.

    It’s a great way to always have mushrooms on hand. Do you have a way that you like to prepare them?

    Uncategorized cooking

  • Beans and rice are nice
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    You’re absolutely right, I got the two types mixed up. That’s what I get for going off of memory.

    I do use boudin sometimes, but I always go half and half with a chunkier sausage that holds together. Thanks for the note.

    Uncategorized cooking

  • Beans and rice are nice
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    Andouille is great, but really any smoked sausage works well. I actually prefer boudin if you can get that, because the chunks all stay together.

    But don’t forget to brown them first, that’s very important.

    Uncategorized cooking

  • Beans and rice are nice
    zombiepirate@lemmy.worldZ zombiepirate@lemmy.world

    When I make red beans and rice I use equal parts onion, celery, and bell pepper. I chop them very finely and then cook them till they turn to a mushy, thick, aromatic sauce.

    About an hour before the beans are done I’ll scoop out a cup of them out and mash them up to thicken the sauce some more. It’s at this point that I’ll add some browned sausage into the pot.

    I do like adding some pickled onions when serving, because the acidity balances the fat from the sausage nicely.

    Uncategorized cooking
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