Filaments absorb moisture in humid environments, and it impacts print quality.
KingGeedorah
joined 1 year ago
A good vegetable broth plus TVP (textured vegetable protein; basically soy flour croutons) is my go-to when making any stew/curry meatless. Super easy, no need to modify the recipe just replace water with broth and dump in the TVP to rehydrate in the broth. TVP is completely neutral flavor wise and will just absorb the curry.
Likewise I cancelled my sub in May when due to the constant price increases/declining quality compared to other services. But despite not sharing passwords since like 2010 I put “password sharing policy” in the comment box when cancelling
One trick I use that helps a bit is to hit the two pieces with a hairdryer till they soften then press them together hard enough to mold together and let them cool/harden like that.
Will not eliminate the seams but makes them much less noticeable
I got started with a Northern Brewer kit myself back in 2008. Welcome to the hobby!
Jerk Rub:
4 tbsp allspice
1 tbsp thyme
1 tbsp paprika
1 tsp cayenne
1 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
1 dried scotch bonnet pepper
2 tsp brown sugar
1 tsp cinnamon
1 tsp cloves
(There will be enough rub for several batches of chicken)
Steps:
Rub chicken liberally and let rest approximately 1 hour. Add 1/2 cup Walkerswood jerk marinade (or homemade wet rub) and marinate 4-8 hours. Smoke at 275-300'F with a chunk of apple wood until chicken reaches temp.
This is brilliant, I am implementing this first thing Monday
My go-to is a bagel with hummus, with a pot of Cuban coffee.
I use this recipe but I do add onions. In your situation all you would need to figure out is the garlic. As others suggested pre-minced would do.
https://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce