Adventure Mouth!

 Ingredients Dry Spice Prep 26 g all-purpose flour 2 t cumin 2 t coriander powder 2 t turmeric 1 t cardamom 1 t cinnamon 1 t chili powder 1/2 t nutmeg 1/2 t clove powder 1/4 t black pepper Meat Prep 1 T vegetable oil 1 lb beef with a mix of lean and fat, 1-2" cubed, seasoned with salt and pepper Ribeye works. 1 c red wine 3 c water 1 bay leaf Salt and black pepper for seasoning Veggie Prep 1 T vegetable oil 2 onions, finely chopped 1 carrot, peeled and chopped 1 apple, peeled Grate half the apple and slice the rest 1 garlic clove, peeled and grated 1" ginger root, peeled and grated / sliced Secret Ingredients 1 t beef bullion paste (~1 cube) 8 g dark chocolate (~3 Hershey bar rectangles) 2g instant coffee 1 T worcestershire sauce 2 T honey 110 g plain yogurt 2 T butter Rice Instructions These steps can be carried out simultaneously: In a pot, heat 1 T oil and fry beef until browned on both sides.  Add a generous pinch  or two of salt and pepper and mix.  Add wine.  Once degla

From https://www.youtube.com/watch?v=FJ4-e5NYAB0 Ingredients 2-3 T peanut butter 1 T soy sauce  ½ T rice vinegar ½-1 tsp sesame oil ½ tsp sugar (optional or swappable) 1 tsp chili oil 2 cloves garlic, chopped finely  2-3 T hot water 200 g / 7 oz noodles Instructions Wangjangle all of those things together. Add hot water to sauce, now or later (just after the noodles finished cooking so sauce is hotter going in) Boil noodles. Then combinate those things and then also eat them.

From: basicswithbabish.co/basicsepisodes/fried-rice-2-ways Ingredients 4 Tbsp neutral oil, divided 3 large eggs 2 Chinese-style cured sausages, chopped 3 scallions, finely sliced (whites and green separated) A bunch of rice, spread on a pan and dried in the fridge overnight 1 tsp granulated sugar 1 tsp kosher salt 2 tsp MSG Instructions Preheat the wok over high heat, preferably using an outdoor wok burner. Add 3 tablespoons oil and heat until the oil is just beginning to smoke.  Add the eggs and stir rapidly with a large metal ladle until the eggs are completely cooked and pebbly in texture, about 30 seconds.  Add the chopped cured sausauce and toss to combine them with the cooked egg.  Next add the sliced whites and half of the scallion greens to the wok. Once again, toss to combine. Cook the mixture for 30 seconds or until all of the ingredients are heated through. Add the rice and an additional tablespoon of oil. Toss to combine the ingredients, then using the back of the ladle, fl

From "How To Drink" (https://www.youtube.com/watch?v=C7duRnXOn-4) Full Biotic Kick: In glass Crack Ice 1 oz. -or- 30 ml. Amaro Di Angostura 2 oz. -or- 60 ml. Bourbon (Yellowstone Select) Top off with Ginger Beer - about 4 oz. -or- 120 ml.  Garnish with orange peel Tasty Tankard: (make 1/2 to 1/4 of this insane 20 oz booze-milkshake) In Shaker 6 oz. -or- 180 ml. Iced Chocolate (recipe below) 100g - 90% Cooca Dark Chocolate 500g - Whole Milk Heat until chocolate is melted Let cool 1.5 oz. -or- 45 ml. Butterscotch Schnapps (DeKuyper) .75 oz. -or- 22 ml. Coconut Rum (Malibu) .75 oz. -or- 22 ml. Irish Cream (Bailey's) Add ice to shaker Shake Strain into glass Top with whipped cream and cinnamon (shake cinnamon over fire to give it a burnt edge)

Ingredients 2 T vegetable oil 1 large white onion, coarsely chopped 1 large green pepper, sliced in strips Handful of green beans, trimmed 1 T crushed garlic 8 oz bamboo shoots 1 can (4 oz) Maesri green curry paste 1 T ginger, crushed, minced, or paste 1.5 - 2 lb boneless, skinless chicken thighs, chunked 1 can (13.5 - 15 oz) coconut milk 1 T lime juice 3 T fish sauce 1 T brown sugar 1 t coriander 1 t cumin Handful of thai basil leaves or fresh tarragon Instructions Add oil to instant pot, set to saute on high.  After 3 min heating, saute onion, pepper, and green beans for 5 minutes. Add garlic and ginger.  Mix and cook 1 minute. Add chicken and thai basil / tarragon and cook 3 minutes. Add coconut milk and mix, scraping to deglaze the pot. Add brown sugar, cumin, coriander, lime juice, bamboo, fish sauce half can curry paste. Mix well and pressure cook on manual, high pressure for 6 min.  Quick release when done. Open, mix in remaining curry paste, and let

https://cooking.nytimes.com/recipes/1017577-best-gazpacho Ingredients About 2 pounds ripe red tomatoes, cored and roughly cut into chunks 1 Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks 1 cucumber, about 8 inches long, peeled and roughly cut into chunks 1 small mild onion (white or red), peeled and roughly cut into chunks 1 clove garlic 2 teaspoons sherry vinegar, more to taste Salt ½ cup extra-virgin olive oil, more to taste, plus more for drizzling Instructions Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smo

Ingredients 2-3 chicken breasts Rice (basmatic, cauliflower, etc) Fresh, chopped coriander leaves (optional garnish/topping) Marinade 1/2 cup plain, full-fat yogurt 1 tsp garam masala 1 tsp coriander 1 tsp cumin 1 tsp turmeric Salt Sauce 1 onion 1 large can crushed tomatos Butter or coconut oil Grated ginger Grated/chopped garlic 1 cup plain, full-fat yogurt 1.5 tsp garam masala 1.5 tsp coriander 1.5 tsp cumin 1.5 tsp turmeric 1 tsp brown sugar (optional) 1 tsp salt Instructions Combine the marinade ingredients, cube the chicken and mix together.  Chill in the fridge for 1 hour to overnight. Dice and fry the onion in butter or coconut oil in a pot.  Add sauce spices and cook on low heat. Add can of tomatoes, yoghurt, brown sugar (sweetens and lowers acidity), and salt to taste. Spread chicken and marinade on a sheet and broil.  Blacken very slightly, but don't overcook. Add chicken to sauce pot and cook a few minutes. Serve on rice, with f

Vodka Ginger brandy Bailey's Irish cream Buttershots Nut garnish (nutmeg? cinnamon?) Homebrew Version 1 oz vodka 0.75 oz buttershots 3 oz eggnog (Publix) Garnish with a dusting of nutmeg

Marker's Mark bourbon Ruby port Maply syrup Bitters

Ingredients Sauce 1/4 cup fish sauce (2 fl oz/60 ml) 1 T coconut aminosor more fish sauce 1 T sriracha or sambal olek 2 cloves garlic, crushed 4 T almond and/or cashew butter (64 g/2.3 oz) Salt and pepper Optional: 1-2 T erythritol or 5-7 drops of stevia Stir-Fry 500 g chicken thighs (17.6 oz) 2 packs shirataki noodles (400 g/14.1 oz) 4 large eggs 2 medium green onions (30 g/1.1 oz) 2 cups bean sprouts (100 g/3.5 oz) 1/4 cup chopped cilantro 1/4 cup flaked almonds 2 T fresh lime juice (~1/2 lime, use rest for garnish) 1 T + 1/4 cup ghee or extra virgin olive oil (70 g/2.5 oz) Optional: 2 cups shredded cabbage for garnish (140 g/4.9 oz) Instructions Wash shirataki and boil for 3 min, then drain and pan-fry for 10 min.  Set aside. Combine sauce ingredients in a bowl and set aside. Toast almonds in a hot, dry pan over medium-high heat for 1-2 min, stirring to avoid burning, until fragrant. Cut chicken into 1" pieces.  Cook in pan greased with ghee o

Ingredients 4 medium/large white onions 2 tsp lime juice 4 lime wedges 2 tsp olive oil Sea salt Instructions Preheat oven to 350o Peel onions and cut an X into the top of each (~1" deep) Place each onion on a large square of foil. Separate the X a bit and point 1/2 tsp of olive oil and 1/2 tsp of lime juice into it. Wrap onions in foil and place directly on oven rack.  Roast ~45 min.  When done, onion should appear translucent and a knife should slip easily in and out. Serve with salt and lime wedge.