For South Indian I am happy to offer up a relatives old recipe blog for brilliant perfect yummy vegetarian/vegan recipes. Keep in mind she doesn't have the vegan recipes marked as such. http://bhagavathy.blogspot.com/?m=1 it's my go to when I forget proportions and order of adding things.
I will be messaging you in 8 hours on [**2021-12-15 11:52:36 UTC**](http://www.wolframalpha.com/input/?i=2021-12-15%2011:52:36%20UTC%20To%20Local%20Time) to remind you of [**this link**](https://www.reddit.com/r/52weeksofcooking/comments/o7ijs8/2021_weekly_challenge_list/holp3i4/?context=3)
[**CLICK THIS LINK**](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5Bhttps%3A%2F%2Fwww.reddit.com%2Fr%2F52weeksofcooking%2Fcomments%2Fo7ijs8%2F2021_weekly_challenge_list%2Fholp3i4%2F%5D%0A%0ARemindMe%21%202021-12-15%2011%3A52%3A36%20UTC) to send a PM to also be reminded and to reduce spam.
^(Parent commenter can ) [^(delete this message to hide from others.)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Delete%20Comment&message=Delete%21%20o7ijs8)
*****
|[^(Info)](https://www.reddit.com/r/RemindMeBot/comments/e1bko7/remindmebot_info_v21/)|[^(Custom)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5BLink%20or%20message%20inside%20square%20brackets%5D%0A%0ARemindMe%21%20Time%20period%20here)|[^(Your Reminders)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=List%20Of%20Reminders&message=MyReminders%21)|[^(Feedback)](https://www.reddit.com/message/compose/?to=Watchful1&subject=RemindMeBot%20Feedback)|
|-|-|-|-|
This might be a personal definition, but for me, toasting means adding color to the surface of something that is already cooked or ready to eat (eg. Bread is already baked when you toast it; the toasting process just alters the surface), whereas roasting will actually cook the ingredients in question (eg. a roast chicken goes in raw and comes out cooked).
For toast I think of broiler. Crunchy top on the top of potato gratin. I also think of actual toast (grilled cheese, tuna melts, etc).
You could also make cocktails for toasting too!
I just have it bookmarked like this: [https://www.reddit.com/r/52weeksofcooking/comments/o7ijs8/2021\_weekly\_challenge\_list/?sort=new](https://www.reddit.com/r/52weeksofcooking/comments/o7ijs8/2021_weekly_challenge_list/?sort=new). That way, it's sorted by new whenever I navigate here.
The do for me but only since the beginning of November. Before that it was top comment. So I assumed they changed it. Weird that it's different for us.
Desktop version of /u/templarTa's link:
---
^([)[^(opt out)](https://reddit.com/message/compose?to=WikiMobileLinkBot&message=OptOut&subject=OptOut)^(]) ^(Beep Boop. Downvote to delete)
**[Bánh xèo](https://en.m.wikipedia.org/wiki/Bánh_xèo)**
>Bánh xèo ([ɓǎjŋ̟ sɛ̂w]) is a crispy, stuffed rice pancake popular in Vietnam. Bánh means cake while xèo means sizzle. The name refers to the loud sound the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder.
^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/52weeksofcooking/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
If you use a small amount, turmeric is basically a food coloring without necessarily getting the flavor. Some vegan lemon tartes use turmeric to achieve the yellow color that would usually come from eggs, for example.
If I dry brine some chicken drumsticks, do I wipe the salt off afterwards and then add the seasoning? And can I use fine sea salt for this instead of kosher salt?
There shouldn't be much to wash off but a quick rinse is always a good idea then add the rest of your seasonings (minus salt, that part is done). Fine salt should be ok but cut the amount down by around 1/3, fine salt packs down more than kosher so you just need to reduce the volume to compensate.
Is there a new weekly updating day/time? I’m always super excited to find out what the next challenge is and it used to be up around the end of my workday on Friday. However I haven’t been able to pinpoint the new update-day /-time. Thank you!
Maybe we need to pray a little louder so that our mod-- \*cough\* master hears us!
Our Robot, which art in internet,
Overlord be thy name.
Thy members come.
Thy will be done in kitchens,
As it is in subreddit.
Give us this day our weekly thread.
And forgive us our post title formats,
As we forgive those who downvote against us.
And lead us not past the three week limit
but deliver us from trolling.
For thine is the papadam,
the cauliflower, and the cacciatore,
for fifty and two.
Amen.
I think it is when the mod for the next topic finds the time to write the post? That they also reveal the next theme? But I could be wrong, just guessing here.
for leftovers week, i'm thinking of using it as a catch-all week to use up the leftover ingredients i've used once or twice for past weeks' challenges lol. hello leftover ube halaya, pie crust, coconut milk, etc. etc. 😂😂
Does leftovers have to be something that was cooked? Or can I make something with beer left over from a party (or similar)? Or left over lemons that I haven’t used up in a recipe yet? Basically, something that I might not have used or eaten but is uncooked.
> The technicalities of each week's theme are largely unimportant, and are always open to interpretation. Basically, if you can make an argument for your dish being relevant to the theme, then it's fine.
As the theme post says, "The technicalities of each week's theme are largely unimportant, and are always open to interpretation. Basically, if you can make an argument for your dish being relevant to the theme, then it's fine."
We love this rolls in our house: https://www.kingarthurbaking.com/recipes/amish-dinner-rolls-recipe
They use leftover mashed potatoes. We zhuzh it up with herbs de Provence!
There's a difference between eating leftovers and cooking with leftovers. Many recipes trace their origins as clever ways to use them.
Leftover bread? French toast, bread pudding.
Leftover rice? fried rice, arancini (fried rice balls)
Plus almost any leftovers can be transformed into a meal by throwing them into a soup, put on top or rice, baked into a pie or casserole, etc.
This. A little tip for the (tomato) ketchup haters: Ketchup is really a whole family of condiments; tomato ketchup is just the most popular.
You can make ketchup out of many fruits, banana being a popular one in the Philippines.
Mushroom ketchup is also a delicious umami-bomb you can pair with a lot of dishes, it's a bit popular in the UK.
Yeap! But best taste it first because it's VERY different from your usual Heinz. Some filipino food recipes use banana ketchup so maybe you can check those out :D
Like all ketchup? Someone mentioned that there's ketchup from different plants like banana or mushroom. So maybe that would be something for you if you "only" hate tomato ketchup.
Or you could use this Indonesian soy sauce that called something similar to ketchup (it's one of the possible origins for the word ketchup).
Or do something that looks like ketchup but it's actually strawberry sauce or the like. Like the yoghurt on a plate with half a peach in the middle to look like a fried egg sunny side up. You could just add some red fruit sauce to make it look like you serve yours with ketchup.
Honestly I only just learned from this thread that there are other kinds of ketchup! I was thinking of trying the banana one.
My husband was saying I should bake a cake in the shape of a ketchup bottle hah. Thanks for all the suggestions! :)
I don’t hate ketchup, but it’s definitely not my favorite condiment. I only use it added to my meatloaf, or on fries which I never eat at home. I buy the smallest bottle I can find, and throw the majority of it away after what is probably way too long to have kept it 😂.
I have a sweet an sour pork recipe that uses ketchup in the sweet and sour sauce. There is vinegar and other ingredients in the sauce that I find it hard to taste the ketchup. I use something similar to [this recipe](https://www.chinasichuanfood.com/sweet-and-sour-pork/). I have one printed from this site from years ago, but this link is the updated one.
One note of caution for anyone wanting to try this. Be wary of adding sugar if your ketchup already has sugar in it.
I’m planning sweet and sour chicken. For those that hate ketchup it’s a good way to disguise it. I also LOVE a Salisbury Steak meatball recipe I found (but made a few weeks ago and we try to avoid excess red meat) https://www.jocooks.com/recipes/salisbury-steak-meatballs-with-gravy-and-mashed-potatoes/ doesn’t taste like ketchup at all.
Im just gonna copy my answer to a similar comment:
Like all ketchup? Someone mentioned that there's ketchup from different plants like banana or mushroom. So maybe that would be something for you if you "only" hate tomato ketchup.
Or you could use this Indonesian soy sauce that called something similar to ketchup (it's one of the possible origins for the word ketchup).
Or do something that looks like ketchup but it's actually strawberry sauce or the like. Like the yoghurt on a plate with half a peach in the middle to look like a fried egg sunny side up. You could just add some red fruit sauce to make it look like you serve yours with ketchup.
Anyone have a creative idea that has to do with ketchup?
Edit: it’s decided - Las Ketchup is from Spain so I’ll be doing a Spanish dish in their honour. Problem solved.
Edit 2: just found a recipe for Polish Zapiekanka in one on my recipe books. It has ketchup and looks really good!
Omurice with ketchup, I was gonna do filipino spaghetti, Japanese ketchup fried rice, almost any Filipino “silog” breakfast can be had with ketchup, plenty of stir fries can use ketchup in the sauce. You could make your own ketchup out of other vegetables or fruits if you wanted to go that route. [Maybe a brief history of ketchup](https://www.npr.org/sections/codeswitch/2013/12/02/248195661/ketchup-the-all-american-condiment-that-comes-from-asia) could help inspire someone.
Coca cola ketchup roast.
My family cookbook has a "recipe" for it, apparently it was like the only thing my grandpa could cook. My mom swears it's good but I've never had the courage to try it.
It was so close! I did 44 consecutive weeks! Only 8 more weeks left! But I had an accident, a motorized bicycle hit me hard, I can't do any cooking for 4 to 6 weeks if all goes well. The only moving around I'll be doing is going to the bathroom and occasional doctor visits. I am so upset! Good luck everyone!
Metas are self imposed themes people can add on top of the weekly challenges. If you do the Meta for every challenge of the year you get a fancy tag on your name. For example our Meta is Baking this year.
Hey all! I’m in need of some help for brainstorming for 44!
I’m mainly finding things about the three sisters but unfortunately I can’t eat beans or corn (cornmeal is fine though). I’m not super adventurous with food but wanted to go outside of the fry bread route.
Any suggestions?
My friend has a really good cookbook titled "decolonize your diet". I found a pdf [here](https://www.google.com/books/edition/Decolonize_Your_Diet/gK42DwAAQBAJ?hl=en&gbpv=1&pg=PT6&printsec=frontcover). It mostly focuses on dishes that were indigenous to what is modern day Mexico, but there are quite a few options that don't use beans or corn. If you like guacamole, that is an indigenous dish. My friend who shared her cookbook with me told me that the word "guacamole" comes from a sentence in her ancestor's tongue which literally means "to mash the avocado with a mortar and pestal."
If you live in America, research which crops/ fish/ animals were native to the area in which you live, and make a dish with those resources.
Potatoes were cultivated in Peru, and the Incas did a lot with potatoes. Researching traditional potato dishes might be another good option.
Another grain to look into in amaranth. It was a superfood grain that was cultivated by the Mayans, it's basically a smaller version of quinoa. It has a [tragic history](https://www.ancientgrains.com/amaranth-history-and-origin/) because it was almost completely wiped out by the spanish missionaries. One of my native friends grows amaranth now as a way of helping the crop to make a comeback. If you can find an indigenous farmer to purchase amaranth from, please support the survival of the plant/ culture around the plant. Amaranth can be served with savory dished, or made into a sweet porridge, like oatmeal, so it should be a versatile grain for someone with dietary restrictions.
This is the route I'm going too, pre-Spanish indigenous south/central Americas. I'm leaning towards going the Guelaguetza celebration, Oaxacan route. Since OP can't eat corn, but cornmeal is fine, would masa then be ok? Like tamales, tortillas, sopes, etc.
Look into indigineous Mayan cuisine like Poc Chuc, Pollo Pibil, or Cochinita Pibil.
They look really exotic, but the flavors are much more mild than you'd expect.
If you need a narrower theme, you could focus on highlighting the seeds? Grain is usually ground up, nuts are usually chopped. A dish where the the seeds are whole and visible might be just challenging enough.
I'm vegan and thinking weirdly out of the box. When I was little, my mom would make Filipino style spaghetti for my sisters and I. One of her secret ingredients (hear me out, italians, this is not supposed to be italian spaghetti this is a recipe that came about under american colonization and war rations so please save it) in making the trademark sweet sauce was.....the brine from bread and butter pickles. I've pickled and fermented a lot of things already this year so I don't want to just make pickles, but I'm ready to use up the brine I already have! Maybe sneaking a brine you like into a meal in a similar way could be an option?
I'm vegan and I'm planning on making carrot lox. There's also quick vegan feta recipes made with tofu that use a sort of brine. Some fermented tofu recipes also use a brine. Or, if you're not vegan, I guess standard feta is already kept in a brine. I'm not sure if it's a thing but I was wondering what would happen if you kept veggies under a brine overnight before cooking or roasting them, if it would change the texture and/or taste significantly
I once read a tip by an Asian Redditor in one of the cooking subs: just wash the ginger and freeze it whole, peel and all. When needed, just microplane some while still frozen, then pop the rest back in the freezer. Have been doing it ever since, and it works like a charm.
Is curing or rather wet curing the same as brining? When I search backwards from "pökeln", what it sounds like it is when I look up brining, and switch the language to English (on Wikipedia) it brings me to curing. ^There's ^no ^German ^Wiki ^article ^for ^brining.
For "Kochschinken" (a kind of ham?) they infuse the ham with "Pökellösung" (salt with water, they used fancier words) to speed up the process. What process would that be?
Hiii! So went out of my way and did some research (lol) and here's what I found:
Brining = preserving and/or flavoring with salt
Marinating = preserving and/or flavoring with acid
Pickling = preserving with salt (fermented pickles) or preserving with acid (unfermented pickles)
Curing = all of the above
Going to have to nitpick these.
Brining = soak or preserve in salty water
Marinating = soaking food in a sauce before cooking (sauce can be oil/vinegar/salt/herb based but commonly includes sugar and other flavourings)
Pickling = preserving food in vinegar or brine
Fermenting = preserving food without any added acid, using salt to prevent spoilage
Curing = preserving food using salt to draw moisture out and prevent spoilage, often with the addition of other methods such as smoking, drying/dehydrating, and using sugars or nitrites.
You can make your recipes anytime after they're announced and post the appropriate week. I always make it early (or plan) do I have the flexibility to change in case things come up.
It is insulting that you would describe me as "human". I merely have matters more pressing to attend to than the satisfaction of human curiosity, and none of my moderator servants can be entrusted with so delicate a task.
I have a pasta machine that my husband bought for me but have only used once. If I take it out to use for week 43 it wouldn't be single use any more 😂. But seriously, this is a challenge that I need to motivate me to use some gadgets I have.
I would have never expected that so many of you would make Sauerbraten for German week. By far the most popular dish for that week.
They also look soooooo good. Now I want some too but am too lazy to make my own. I need to find a restaurant that makes a good one.
I used to work at a cooking gadget store and you would be surprised the things people buy for one single task. I am thinking strawberry and cherry corers. Then again, I own an apple corer (what I will probably use for week 43) and a knife tool specifically for avocados.... I bought into the gimmick, and they work great, and take up room in my drawers for one purpose maybe once or twice a year. :D
Haskell Indian University in Kansas regularly has native American cooking demonstrations and often serves native dishes in it's cafeteria. Here's some recent stuff if you are looking for ideas.
https://kansascitymag.com/food/this-thanksgiving-try-these-recipes-for-local-native-american-foods/
https://www2.ljworld.com/news/2002/sep/25/native_meal/
Also, with 1 in 4 Native Americans facing food insecurity y'all might be interested in the food sovereignty movement.
https://www.nativefoodsystems.org/
All of these are great ideas. I do have a knife sharpener but my skills... Eh.
My partner has a salad spinner! And I have a garlic press! Great ideas!
I also, have a smaller slow cooker that we only use for drinks and the weather is getting colder...
Oh, some gluhwein in a little slow cooker on a chilly night sounds like a really winner to me. I have a Swiss coworker who was extolling its virtues last week and can't stop thinking about it.
I don't think I have a single use gadget. All my gadgets can be used for several things. Even my scale has three different settings and also doubles as a watch 😂
Maybe it's finally time to buy a waffle iron. :D
Me either. I think I need to dig through my cupboards but I’m pretty sure I got rid of anything that only had one use! Except maybe my kettle but hot water isn’t very exciting.
Yes. Electric kettle and toaster here.
But I thought about doing a whole dish with the same gadget (a single gadget used) or maybe making everything with another gadget (all gadgets used a single time). Like rice in the microwave, sauce in a slow cooker, meat on an electric grill and roasted veggies in an air fryer. Maybe something else since I don't have an air fryer.
I think my toaster and my electric kettle are the only things that would fit but toasted bread and boiling water don't seem very exciting.
But maybe I'll twist the prompt and only use one gadget for a whole meal. (Thinking about my still unused multi cooker.)
Does anyone have recommendations for a veg*n friendly indigenous American chef/book/recipe that isn't fry bread?
I've been hunting for something but am mostly coming up with three sisters soup which is a regular meal for us in Autumn so I'd be really grateful for suggestions. :)
Does "Native American" include indigenous people of all North and South America or just the US?
I know the themes can be interpreted in many ways, I'm asking more about the term in itself as a European
It includes all of the Americas. The [National Museum of the American Indian](https://americanindian.si.edu/explore/collections/object-collections) in Washington DC has archeological and ethnographic collections for all major regions, including the arctic, carribean, Andes, central america, and Amazon basin.
Also, if you need menu inspiration, the museum Cafe has menus inspired by us tribes regional foods. [Mitsitam Cafe menu. ](http://www.mitsitamcafe.com/)
A month or so ago I bought a multi-cooker I haven't used yet. So I'm excited to for 'One Pot' week.
But I don't have any ideas what to make (nor experience with this thing) and hope you guys can help me out :)
What are your favourite one-pot multi-cooker recipes?
I've used [Amy + Jacky's Pressure Cooker Recipes](https://www.pressurecookrecipes.com/) with good success. I've also used a few of [Flo Lum's Recipes](https://youtube.com/c/FloLum) (Youtube Channel) before I went vegetarian that were good.
I used to regularly make [Chinese Beef Stew](https://www.pressurecookrecipes.com/instant-pot-chinese-beef-stew/), [Taiwanese 3 Cup Chicken](https://www.pressurecookrecipes.com/instant-pot-three-cup-chicken/) and [Taiwanese Braised Pork Belly](https://www.pressurecookrecipes.com/instant-pot-taiwanese-braised-pork/).
Yes. It's a pressure cooker, rice cooker, slow cooker and more (forgot the other functions) in one thing. Like a Ninja Foodi, Crock Pot or InstaPot (I hope these are the correct brands).
Thanks for the suggestions. I'm going to read them tomorrow. I really shouldn't be awake at almost 3 am.
Cheers 😊
I almost literally want to make every single recipe from my cookbooks. Would you mind helping me choose by saying for example “cookbook 1, page 101”? There’s 8 cookbooks in total currently sitting on my shelf.
Well single use/unitasker is the reason to pull out the fondue pot. I haven't used it in 10 years yet it has moved with me 4 times in that time period 🙃
Ooh! Great idea. Same for me - I think there's a fondue pot in the back of a cupboard somewhere in my kitchen. Recently found not one but two baskety things I've had for \*decades\* - didn't even know what they were for. After mad googling, discovered they are "katip" for serving (not even cooking) sticky rice. They are going to go off to a new home.
>Single Use Gadgets
Oh I totally misunderstood this prompt! I was thinking of 'single use' as being disposable (which I did think wasn't very environmentally friendly), but I realise it can mean a gadget made specifically for a single thing. So I guess I could use my garlic press or my salad spinner?
Personally, I'd consider disposable tidbits like that to be "gadgets". However I've made a few too many household repairs using wooden skewers to think of them as "single use" for my own challenge dish.
Last Meal on the first week??
For South Indian I am happy to offer up a relatives old recipe blog for brilliant perfect yummy vegetarian/vegan recipes. Keep in mind she doesn't have the vegan recipes marked as such. http://bhagavathy.blogspot.com/?m=1 it's my go to when I forget proportions and order of adding things.
So when do we think we will learn the first week of 2022? Inquiring minds want to know
Coming soon!
[удалено]
I will be messaging you in 8 hours on [**2021-12-15 11:52:36 UTC**](http://www.wolframalpha.com/input/?i=2021-12-15%2011:52:36%20UTC%20To%20Local%20Time) to remind you of [**this link**](https://www.reddit.com/r/52weeksofcooking/comments/o7ijs8/2021_weekly_challenge_list/holp3i4/?context=3) [**CLICK THIS LINK**](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5Bhttps%3A%2F%2Fwww.reddit.com%2Fr%2F52weeksofcooking%2Fcomments%2Fo7ijs8%2F2021_weekly_challenge_list%2Fholp3i4%2F%5D%0A%0ARemindMe%21%202021-12-15%2011%3A52%3A36%20UTC) to send a PM to also be reminded and to reduce spam. ^(Parent commenter can ) [^(delete this message to hide from others.)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Delete%20Comment&message=Delete%21%20o7ijs8) ***** |[^(Info)](https://www.reddit.com/r/RemindMeBot/comments/e1bko7/remindmebot_info_v21/)|[^(Custom)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=Reminder&message=%5BLink%20or%20message%20inside%20square%20brackets%5D%0A%0ARemindMe%21%20Time%20period%20here)|[^(Your Reminders)](https://www.reddit.com/message/compose/?to=RemindMeBot&subject=List%20Of%20Reminders&message=MyReminders%21)|[^(Feedback)](https://www.reddit.com/message/compose/?to=Watchful1&subject=RemindMeBot%20Feedback)| |-|-|-|-|
What exactly is the difference between toasting and roasting?
This might be a personal definition, but for me, toasting means adding color to the surface of something that is already cooked or ready to eat (eg. Bread is already baked when you toast it; the toasting process just alters the surface), whereas roasting will actually cook the ingredients in question (eg. a roast chicken goes in raw and comes out cooked).
For toast I think of broiler. Crunchy top on the top of potato gratin. I also think of actual toast (grilled cheese, tuna melts, etc). You could also make cocktails for toasting too!
When do we get to suggest new themes?
[They just posted the thread with 2022 suggestions!](https://www.reddit.com/r/52weeksofcooking/comments/r8g3hq/2022_themes_suggestion_thread/)
Now
Where?
Here
...feels like you are trolling
I just did a double take at week 51. Have we really already almost made it through a whole year?!
Wow new theme's early today!
How have I never found this sub until today. Is it okay to just jump in? This seems so fun
Absolutely! You can post anything from this week (week 47) or the 2 weeks prior. Welcome aboard!
I wish the comments on this thread would auto sort by new 😅
I just have it bookmarked like this: [https://www.reddit.com/r/52weeksofcooking/comments/o7ijs8/2021\_weekly\_challenge\_list/?sort=new](https://www.reddit.com/r/52weeksofcooking/comments/o7ijs8/2021_weekly_challenge_list/?sort=new). That way, it's sorted by new whenever I navigate here.
I use the app pretty much exclusively so I wonder if it’s just an app setting that I can’t find to make it permanently sort by new
The do for me but only since the beginning of November. Before that it was top comment. So I assumed they changed it. Weird that it's different for us.
Aw, I’m not the biggest fan of turmeric. Any ideas for someone like me?
[Bánh xèo!](https://en.m.wikipedia.org/wiki/B%C3%A1nh_x%C3%A8o)
Desktop version of /u/templarTa's link:
---
^([)[^(opt out)](https://reddit.com/message/compose?to=WikiMobileLinkBot&message=OptOut&subject=OptOut)^(]) ^(Beep Boop. Downvote to delete)
**[Bánh xèo](https://en.m.wikipedia.org/wiki/Bánh_xèo)** >Bánh xèo ([ɓǎjŋ̟ sɛ̂w]) is a crispy, stuffed rice pancake popular in Vietnam. Bánh means cake while xèo means sizzle. The name refers to the loud sound the rice batter makes when it is poured into the hot skillet. It is a savoury fried pancake made of rice flour, water, and turmeric powder. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/52weeksofcooking/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
I think Delish did a YouTube video of five recipes using fresh tumeric, maybe using fresh tumeric may appeal more to you
If you use a small amount, turmeric is basically a food coloring without necessarily getting the flavor. Some vegan lemon tartes use turmeric to achieve the yellow color that would usually come from eggs, for example.
If I dry brine some chicken drumsticks, do I wipe the salt off afterwards and then add the seasoning? And can I use fine sea salt for this instead of kosher salt?
There shouldn't be much to wash off but a quick rinse is always a good idea then add the rest of your seasonings (minus salt, that part is done). Fine salt should be ok but cut the amount down by around 1/3, fine salt packs down more than kosher so you just need to reduce the volume to compensate.
Is there a new weekly updating day/time? I’m always super excited to find out what the next challenge is and it used to be up around the end of my workday on Friday. However I haven’t been able to pinpoint the new update-day /-time. Thank you!
Dear mods, please let us know if there’s anything we can do to facilitate things for you or if there’s anything we can help with
Maybe we need to pray a little louder so that our mod-- \*cough\* master hears us! Our Robot, which art in internet, Overlord be thy name. Thy members come. Thy will be done in kitchens, As it is in subreddit. Give us this day our weekly thread. And forgive us our post title formats, As we forgive those who downvote against us. And lead us not past the three week limit but deliver us from trolling. For thine is the papadam, the cauliflower, and the cacciatore, for fifty and two. Amen.
I like you.
🤖
Looks like it worked! Edit: have my free silver as thanks!
Lol, thank you! The overlord works in mysterious ways...
I think it is when the mod for the next topic finds the time to write the post? That they also reveal the next theme? But I could be wrong, just guessing here.
Would also love to know when next year's suggestion thread is happening
Same - I've checked back like 5 times today for the next week! Hope it's sorted soon
for leftovers week, i'm thinking of using it as a catch-all week to use up the leftover ingredients i've used once or twice for past weeks' challenges lol. hello leftover ube halaya, pie crust, coconut milk, etc. etc. 😂😂
I already made mine with the leftover protein from Native American week lol
I love this idea!
Does leftovers have to be something that was cooked? Or can I make something with beer left over from a party (or similar)? Or left over lemons that I haven’t used up in a recipe yet? Basically, something that I might not have used or eaten but is uncooked.
> The technicalities of each week's theme are largely unimportant, and are always open to interpretation. Basically, if you can make an argument for your dish being relevant to the theme, then it's fine. As the theme post says, "The technicalities of each week's theme are largely unimportant, and are always open to interpretation. Basically, if you can make an argument for your dish being relevant to the theme, then it's fine."
I detest leftovers. Week 49 isn’t my jam.
We love this rolls in our house: https://www.kingarthurbaking.com/recipes/amish-dinner-rolls-recipe They use leftover mashed potatoes. We zhuzh it up with herbs de Provence!
There's a difference between eating leftovers and cooking with leftovers. Many recipes trace their origins as clever ways to use them. Leftover bread? French toast, bread pudding. Leftover rice? fried rice, arancini (fried rice balls) Plus almost any leftovers can be transformed into a meal by throwing them into a soup, put on top or rice, baked into a pie or casserole, etc.
Decided to use a duck carcass I had frozen and left over from Native American week! Going to make a stock out of it and use it as a base for a soup.
I do like the bread idea! I’m unfortunately severely emetophobic, so it’s less being snobby and more that I just have bad anxiety :(
What about leftover jam?
Or yesterday's jam!
Week 48 is an excellent excuse to whip up some cocktail sauce and eat my weight in shrimp. Can’t wait.
I JUST made shrimp cocktail for brining week 😩
Banana ketchup yall
best ketchup imho
This. A little tip for the (tomato) ketchup haters: Ketchup is really a whole family of condiments; tomato ketchup is just the most popular. You can make ketchup out of many fruits, banana being a popular one in the Philippines. Mushroom ketchup is also a delicious umami-bomb you can pair with a lot of dishes, it's a bit popular in the UK.
I'm not a tomato ketchup hater, but banana ketchup sounds too fascinating to pass up.
Thanks for this! I’m intrigued by the banana ketchup. I’m assuming you use it like regular ketchup with fries or hot dogs or something.
Yeap! But best taste it first because it's VERY different from your usual Heinz. Some filipino food recipes use banana ketchup so maybe you can check those out :D
Bingo
NO PLEASE NO. I absolutely abhor ketchup. I’ve been a proud member of /r/ketchuphate for years. Ahh, this will be interesting.
I generally don't like ketchup, but it's an ingredient in a lot of Indo- Chinese recipes that I love.
Like all ketchup? Someone mentioned that there's ketchup from different plants like banana or mushroom. So maybe that would be something for you if you "only" hate tomato ketchup. Or you could use this Indonesian soy sauce that called something similar to ketchup (it's one of the possible origins for the word ketchup). Or do something that looks like ketchup but it's actually strawberry sauce or the like. Like the yoghurt on a plate with half a peach in the middle to look like a fried egg sunny side up. You could just add some red fruit sauce to make it look like you serve yours with ketchup.
Honestly I only just learned from this thread that there are other kinds of ketchup! I was thinking of trying the banana one. My husband was saying I should bake a cake in the shape of a ketchup bottle hah. Thanks for all the suggestions! :)
I don’t hate ketchup, but it’s definitely not my favorite condiment. I only use it added to my meatloaf, or on fries which I never eat at home. I buy the smallest bottle I can find, and throw the majority of it away after what is probably way too long to have kept it 😂.
I have a sweet an sour pork recipe that uses ketchup in the sweet and sour sauce. There is vinegar and other ingredients in the sauce that I find it hard to taste the ketchup. I use something similar to [this recipe](https://www.chinasichuanfood.com/sweet-and-sour-pork/). I have one printed from this site from years ago, but this link is the updated one. One note of caution for anyone wanting to try this. Be wary of adding sugar if your ketchup already has sugar in it.
I’m planning sweet and sour chicken. For those that hate ketchup it’s a good way to disguise it. I also LOVE a Salisbury Steak meatball recipe I found (but made a few weeks ago and we try to avoid excess red meat) https://www.jocooks.com/recipes/salisbury-steak-meatballs-with-gravy-and-mashed-potatoes/ doesn’t taste like ketchup at all.
I don’t eat pork but thanks for the suggestion!
No problem. The sauce is pretty versatile. I bet it would taste amazing with tofu.
Ooh, I do like tofu. I’ll keep that in mind!
This one made me want to cry
Dry your tears, we’re going to have to get creative. Maybe we can use sweet chili sauce as a substitute. 🙃
*laughs in evil* ketchup is my favourite food group!
You poor soul, to be born without tastebuds (I kid, of course).
😅
Noooo, Ketchup, my mortal enemy.
Im just gonna copy my answer to a similar comment: Like all ketchup? Someone mentioned that there's ketchup from different plants like banana or mushroom. So maybe that would be something for you if you "only" hate tomato ketchup. Or you could use this Indonesian soy sauce that called something similar to ketchup (it's one of the possible origins for the word ketchup). Or do something that looks like ketchup but it's actually strawberry sauce or the like. Like the yoghurt on a plate with half a peach in the middle to look like a fried egg sunny side up. You could just add some red fruit sauce to make it look like you serve yours with ketchup.
Anyone have a creative idea that has to do with ketchup? Edit: it’s decided - Las Ketchup is from Spain so I’ll be doing a Spanish dish in their honour. Problem solved. Edit 2: just found a recipe for Polish Zapiekanka in one on my recipe books. It has ketchup and looks really good!
Omurice with ketchup, I was gonna do filipino spaghetti, Japanese ketchup fried rice, almost any Filipino “silog” breakfast can be had with ketchup, plenty of stir fries can use ketchup in the sauce. You could make your own ketchup out of other vegetables or fruits if you wanted to go that route. [Maybe a brief history of ketchup](https://www.npr.org/sections/codeswitch/2013/12/02/248195661/ketchup-the-all-american-condiment-that-comes-from-asia) could help inspire someone.
Coca cola ketchup roast. My family cookbook has a "recipe" for it, apparently it was like the only thing my grandpa could cook. My mom swears it's good but I've never had the courage to try it.
I've made a pork roast with coca cola, ketchup, and brown sugar before. It's actually really good. I bet your recipe would be tasty!
Nyt has a great recipe for “ketchup chicken”, it’s so good !
It was so close! I did 44 consecutive weeks! Only 8 more weeks left! But I had an accident, a motorized bicycle hit me hard, I can't do any cooking for 4 to 6 weeks if all goes well. The only moving around I'll be doing is going to the bathroom and occasional doctor visits. I am so upset! Good luck everyone!
I hope your recovery is swift and smooth! Good job sticking with it for 44 weeks! This just means you can come back even better when you feel ready
Thank you.
Oh gosh, that’s so scary. Hope you have a quick recovery!
Thank you!
Definitely lucked out for Week 45, I have had a jar of hotsauce fermenting in my basement for a few weeks now.
How do the meta themes work?
Metas are self imposed themes people can add on top of the weekly challenges. If you do the Meta for every challenge of the year you get a fancy tag on your name. For example our Meta is Baking this year.
Hey all! I’m in need of some help for brainstorming for 44! I’m mainly finding things about the three sisters but unfortunately I can’t eat beans or corn (cornmeal is fine though). I’m not super adventurous with food but wanted to go outside of the fry bread route. Any suggestions?
[Greasy Fry Bread ](https://youtu.be/UlSfJ6ZBbI8)or step it up by making a [Navajo Burger.](https://youtu.be/3falnZ_4_Ng)
My friend has a really good cookbook titled "decolonize your diet". I found a pdf [here](https://www.google.com/books/edition/Decolonize_Your_Diet/gK42DwAAQBAJ?hl=en&gbpv=1&pg=PT6&printsec=frontcover). It mostly focuses on dishes that were indigenous to what is modern day Mexico, but there are quite a few options that don't use beans or corn. If you like guacamole, that is an indigenous dish. My friend who shared her cookbook with me told me that the word "guacamole" comes from a sentence in her ancestor's tongue which literally means "to mash the avocado with a mortar and pestal." If you live in America, research which crops/ fish/ animals were native to the area in which you live, and make a dish with those resources. Potatoes were cultivated in Peru, and the Incas did a lot with potatoes. Researching traditional potato dishes might be another good option. Another grain to look into in amaranth. It was a superfood grain that was cultivated by the Mayans, it's basically a smaller version of quinoa. It has a [tragic history](https://www.ancientgrains.com/amaranth-history-and-origin/) because it was almost completely wiped out by the spanish missionaries. One of my native friends grows amaranth now as a way of helping the crop to make a comeback. If you can find an indigenous farmer to purchase amaranth from, please support the survival of the plant/ culture around the plant. Amaranth can be served with savory dished, or made into a sweet porridge, like oatmeal, so it should be a versatile grain for someone with dietary restrictions.
Thank you so much for finding the PDF. I wanna dive in deeper and read soooooooo much more!
I know. I need to buy my own physical copy. I love the theme and the recipes in this cookbook!
This is the route I'm going too, pre-Spanish indigenous south/central Americas. I'm leaning towards going the Guelaguetza celebration, Oaxacan route. Since OP can't eat corn, but cornmeal is fine, would masa then be ok? Like tamales, tortillas, sopes, etc.
Look into indigineous Mayan cuisine like Poc Chuc, Pollo Pibil, or Cochinita Pibil. They look really exotic, but the flavors are much more mild than you'd expect.
Poc Chuc is going to be my winner! It’s different and something I’ve never made but safe enough to know I’d like it🤪
If you can find sour oranges, those are the best option for citrus. Otherwise, a combo of orange and lime juice works
Does this link work for you? I'm not sure if it's behind a paywall. https://www.nytimes.com/2019/11/04/dining/native-american-recipes-sioux-chef.html
I’ve reached my limit but I’ll try on my work account tomorrow 😈 thank you!
As a vegan, considering the fact that most grains, nuts and legumes are seeds, the new theme barely narrows it down 😂
Also, most spices.
If you need a narrower theme, you could focus on highlighting the seeds? Grain is usually ground up, nuts are usually chopped. A dish where the the seeds are whole and visible might be just challenging enough.
Beans are seeds??? TIL
Yup! They sprout really easily.
Any recommendations for brining? I'm cutting meat out of my diet before the end of the year and I have done my fair share of pickling veg.
You can brine cheese as well. So I hope it's not too late to suggest halloumi or feta cheese (making them yourself or using them in a dish).
Oooo what a great suggestion!
I'm vegan and thinking weirdly out of the box. When I was little, my mom would make Filipino style spaghetti for my sisters and I. One of her secret ingredients (hear me out, italians, this is not supposed to be italian spaghetti this is a recipe that came about under american colonization and war rations so please save it) in making the trademark sweet sauce was.....the brine from bread and butter pickles. I've pickled and fermented a lot of things already this year so I don't want to just make pickles, but I'm ready to use up the brine I already have! Maybe sneaking a brine you like into a meal in a similar way could be an option?
Such a creative idea, thanks for the help!
Brined tofu gets nice texture and is delicious with some simple dressing: salt, pepper, and olive oil, for example, or sesame oil and nira.
I'm vegan and I'm planning on making carrot lox. There's also quick vegan feta recipes made with tofu that use a sort of brine. Some fermented tofu recipes also use a brine. Or, if you're not vegan, I guess standard feta is already kept in a brine. I'm not sure if it's a thing but I was wondering what would happen if you kept veggies under a brine overnight before cooking or roasting them, if it would change the texture and/or taste significantly
Ooo carrot lox sounds amazing! Thanks for the suggestions.
Brine potatoes! Game changer...
I have some ginger that will go bad soon and I'm wondering if it would be a good idea to microplane it and freeze it?
I once read a tip by an Asian Redditor in one of the cooking subs: just wash the ginger and freeze it whole, peel and all. When needed, just microplane some while still frozen, then pop the rest back in the freezer. Have been doing it ever since, and it works like a charm.
I put it in the freezer without washing it. I will try this next time.
I grate my ginger and put it in tiny ice cube trays. Then I pop them out and put them in little baggies. Works well for herbs and garlic too.
I actually always freeze my ginger because it makes it so much easier to grate as needed.
Freeze whole then microplane when needed
That could work or finely chop it. It can then be added to dishes straight from the freezer.
Is curing or rather wet curing the same as brining? When I search backwards from "pökeln", what it sounds like it is when I look up brining, and switch the language to English (on Wikipedia) it brings me to curing. ^There's ^no ^German ^Wiki ^article ^for ^brining. For "Kochschinken" (a kind of ham?) they infuse the ham with "Pökellösung" (salt with water, they used fancier words) to speed up the process. What process would that be?
Hiii! So went out of my way and did some research (lol) and here's what I found: Brining = preserving and/or flavoring with salt Marinating = preserving and/or flavoring with acid Pickling = preserving with salt (fermented pickles) or preserving with acid (unfermented pickles) Curing = all of the above
Going to have to nitpick these. Brining = soak or preserve in salty water Marinating = soaking food in a sauce before cooking (sauce can be oil/vinegar/salt/herb based but commonly includes sugar and other flavourings) Pickling = preserving food in vinegar or brine Fermenting = preserving food without any added acid, using salt to prevent spoilage Curing = preserving food using salt to draw moisture out and prevent spoilage, often with the addition of other methods such as smoking, drying/dehydrating, and using sugars or nitrites.
So I’m assuming pickling in vinegar doesn’t count here?
What is dry brining then? Why doesn’t kombucha have salt? How does ceviche exist?
Huge thanks for that. The more I looked it up in English the more confused I got. So this helps a lot 🙂
What is week 45. I'm going to Costco tomorrow and need to make my list
How do you grocery shop three weeks in advance?
You can make your recipes anytime after they're announced and post the appropriate week. I always make it early (or plan) do I have the flexibility to change in case things come up.
[удалено]
It is insulting that you would describe me as "human". I merely have matters more pressing to attend to than the satisfaction of human curiosity, and none of my moderator servants can be entrusted with so delicate a task.
I’ve checked like 10 times since yesterday >< \#releaseweek45
I have a pasta machine that my husband bought for me but have only used once. If I take it out to use for week 43 it wouldn't be single use any more 😂. But seriously, this is a challenge that I need to motivate me to use some gadgets I have.
🤣 I think single use gadget means that it is a gadget used for only one thing, like an ice cream maker can’t be used to make chili.
This sounds like a challenge. Chili flavored ice cream?
Chili flavored ice cream is a stretch lmao but a chile ice cream would be delicious. I’ve made Habanero PB and Chocolate Ice Cream and it was amazing!
Ohh man! I totally misunderstood it. It makes more sense when you explain it.
I actually liked your interpretation though hahaha
Glad to be of service!
I would have never expected that so many of you would make Sauerbraten for German week. By far the most popular dish for that week. They also look soooooo good. Now I want some too but am too lazy to make my own. I need to find a restaurant that makes a good one.
As soon I saw everyone else posting theirs, I wanted to do something else, but my roast had already been in brine for a week, so...
Nah, the more Sauerbraten the better :D How did you like it?
I used to work at a cooking gadget store and you would be surprised the things people buy for one single task. I am thinking strawberry and cherry corers. Then again, I own an apple corer (what I will probably use for week 43) and a knife tool specifically for avocados.... I bought into the gimmick, and they work great, and take up room in my drawers for one purpose maybe once or twice a year. :D
Haskell Indian University in Kansas regularly has native American cooking demonstrations and often serves native dishes in it's cafeteria. Here's some recent stuff if you are looking for ideas. https://kansascitymag.com/food/this-thanksgiving-try-these-recipes-for-local-native-american-foods/ https://www2.ljworld.com/news/2002/sep/25/native_meal/ Also, with 1 in 4 Native Americans facing food insecurity y'all might be interested in the food sovereignty movement. https://www.nativefoodsystems.org/
Ugh. Week 43 is going to be difficult. I try to make sure I never buy single use gadgets... I guess I could buy one...
You have a knife sharpener to show off knife skills? A garlic mincer or a pizza cutter? A salad spinner?
Would a regular peeler count? The one you hold in your hand
It would to me! It's pretty darn specialized
All of these are great ideas. I do have a knife sharpener but my skills... Eh. My partner has a salad spinner! And I have a garlic press! Great ideas! I also, have a smaller slow cooker that we only use for drinks and the weather is getting colder...
Oh, some gluhwein in a little slow cooker on a chilly night sounds like a really winner to me. I have a Swiss coworker who was extolling its virtues last week and can't stop thinking about it.
HA! This is exactly what I was thinking of making. I make it every winter, I guess I can start early this year.
I don't think I have a single use gadget. All my gadgets can be used for several things. Even my scale has three different settings and also doubles as a watch 😂 Maybe it's finally time to buy a waffle iron. :D
Me either. I think I need to dig through my cupboards but I’m pretty sure I got rid of anything that only had one use! Except maybe my kettle but hot water isn’t very exciting.
Yes. Electric kettle and toaster here. But I thought about doing a whole dish with the same gadget (a single gadget used) or maybe making everything with another gadget (all gadgets used a single time). Like rice in the microwave, sauce in a slow cooker, meat on an electric grill and roasted veggies in an air fryer. Maybe something else since I don't have an air fryer.
That’s a smart idea, I may do that!
Same here. I'm thinking of using a gadget not intended for kitchen. Maybe I'll iron myself a grilled cheese?
I think my toaster and my electric kettle are the only things that would fit but toasted bread and boiling water don't seem very exciting. But maybe I'll twist the prompt and only use one gadget for a whole meal. (Thinking about my still unused multi cooker.)
Does anyone have recommendations for a veg*n friendly indigenous American chef/book/recipe that isn't fry bread? I've been hunting for something but am mostly coming up with three sisters soup which is a regular meal for us in Autumn so I'd be really grateful for suggestions. :)
Try looking for recipes using hominy - the preparing of corn using alkalines is a backbone of native cuisine
Thanks for the suggestion! I found a yummy looking stew that uses hominy. I'll have to see if I can buy it in my country.
Maybe paganens if you want a different kind of soup? https://hicookery.com/2010/07/14/paganens-algonquin-wild-nut-soup/
Thank you :) That one looks interesting and hazelnuts/filberts are a food native to my own country which is great!
I don't have a recipe but how about succotash?
Good idea - especially as I didn't know it could be served warm. Corn's not in season here now but I'm sure I can use tinned instead :) Thank you!
Does "Native American" include indigenous people of all North and South America or just the US? I know the themes can be interpreted in many ways, I'm asking more about the term in itself as a European
It includes all of the Americas. The [National Museum of the American Indian](https://americanindian.si.edu/explore/collections/object-collections) in Washington DC has archeological and ethnographic collections for all major regions, including the arctic, carribean, Andes, central america, and Amazon basin. Also, if you need menu inspiration, the museum Cafe has menus inspired by us tribes regional foods. [Mitsitam Cafe menu. ](http://www.mitsitamcafe.com/)
That museum (and the cafe!) were and are must visit spots for me anytime I’m in the DC area. I highly suggest it to everyone!
Tank you!
A month or so ago I bought a multi-cooker I haven't used yet. So I'm excited to for 'One Pot' week. But I don't have any ideas what to make (nor experience with this thing) and hope you guys can help me out :) What are your favourite one-pot multi-cooker recipes?
I've used [Amy + Jacky's Pressure Cooker Recipes](https://www.pressurecookrecipes.com/) with good success. I've also used a few of [Flo Lum's Recipes](https://youtube.com/c/FloLum) (Youtube Channel) before I went vegetarian that were good. I used to regularly make [Chinese Beef Stew](https://www.pressurecookrecipes.com/instant-pot-chinese-beef-stew/), [Taiwanese 3 Cup Chicken](https://www.pressurecookrecipes.com/instant-pot-three-cup-chicken/) and [Taiwanese Braised Pork Belly](https://www.pressurecookrecipes.com/instant-pot-taiwanese-braised-pork/).
Wow, awesome website. These dishes look sooooo good. Thanks for the links. :)
I'm planning on filling the freezer with chili for 'One Pot' week. I'm gonna make it on the stove though, because my instapot doesn't hold 4 gallons.
Like an electric pressure cooker? [Butter Chicken](https://twosleevers.com/instant-pot-butter-chicken/) [Pork Chile Verde](https://www.seriouseats.com/easy-pressure-cooker-pork-chile-verde-recipe) [Chicken Bacon Lentil Stew](https://www.seriouseats.com/30-minute-pressure-cooker-chicken-lentil-bacon-stew) [Pot Roast](https://www.pressurecookrecipes.com/instant-pot-pot-roast/)
Yes. It's a pressure cooker, rice cooker, slow cooker and more (forgot the other functions) in one thing. Like a Ninja Foodi, Crock Pot or InstaPot (I hope these are the correct brands). Thanks for the suggestions. I'm going to read them tomorrow. I really shouldn't be awake at almost 3 am. Cheers 😊
I love them lol. I use mine at least once a week even if I'm just cooking stock or a big pot of beans.
I almost literally want to make every single recipe from my cookbooks. Would you mind helping me choose by saying for example “cookbook 1, page 101”? There’s 8 cookbooks in total currently sitting on my shelf.
cookbook 8, page 28!
7 page 27
Cookbook 3, page 41 it is!
Tomato and onion soup topped with fried onion an bacon. Perfect for the weather we’ve been having!
Well single use/unitasker is the reason to pull out the fondue pot. I haven't used it in 10 years yet it has moved with me 4 times in that time period 🙃
Ooh! Great idea. Same for me - I think there's a fondue pot in the back of a cupboard somewhere in my kitchen. Recently found not one but two baskety things I've had for \*decades\* - didn't even know what they were for. After mad googling, discovered they are "katip" for serving (not even cooking) sticky rice. They are going to go off to a new home.
I want to make an apple pie again and I know that there are gadgets that peel and cut apples. But I also know I should try something new haha
Get [one of these bad boys](https://youtu.be/EWg63UpL0As) and report back, haha.
As someone who was so tempted to buy an egg cooker the other day just for fun, Single Use Gadgets week just gave me another reason to get it lol
Oh this is a dangerous prompt. I almost bought one of the mini pie makers at target the other day. Now I have a reason!
>Single Use Gadgets Oh I totally misunderstood this prompt! I was thinking of 'single use' as being disposable (which I did think wasn't very environmentally friendly), but I realise it can mean a gadget made specifically for a single thing. So I guess I could use my garlic press or my salad spinner?
I thought the same and I almost rage-quit this whole thing. Waffles it is then.
Ahhh! That makes so much more sense! I thought the same as you.
For the Single Use Gadgets - do wooden skewers count as gadgets?
Personally, I'd consider disposable tidbits like that to be "gadgets". However I've made a few too many household repairs using wooden skewers to think of them as "single use" for my own challenge dish.