Food porn

Well it was a tasty mess alright XD

yes send the recipe, i am very curious. :) never heard of eggsnow. thought it was some brand. i was reading it eggs now, not egg snow. :p

You could say it like that ;)

Crepes = thin / large diameter (relative)
Pancakes = thick / small diameter (relative)

German pancake = thicker than a crepes but not as thick as a pancake / large diameter (relative)

All the same

They're quite popular in the Slavic countries too - the Polish ones (naleśniki) look pretty much the same :)

in czech: "palačinka" = "Palatschinken" in the german translation

:-P

awesome ^^

I am sure your man is very happy to cook for you at that times :-D

Yes with Lasagna you can't do it fast and the lower costs from selfmade isn't so big as by other food.
Your cooking skills are higher then a 5 yo ones. Don't worsening yourself.

I don't eat often meat. Mostly only at the begin of the month, when i made my monthly food shopping. When i calculate it up maybe 1x each 2 weeks. I want good meat and aren't rich so i prefer to don't eat meat when i have only the money for cheap one As a nice sideeffect better for the animals too.

At other food you can reduce the costs between buyed and selfmaid down to partly 20% and mostly 50%. normaly :-D Better taste and healthier on top of it too :o)

Cooking is a "try and get better", not really difficult when you start with something that you know and change it a bit.
Or get help from your family, a friend or a partner. After one or 2x cooking it with someone you can cook the meal by yourself.
I do that normaly with my girlfriends because im in 95% the better cook and i like to cook together, talk, make jokes. That lowers the needed time to "zero". At least it feels like that ;-D

I was forced to cook for myself from at least the age of 21 and done it before from the age of around 15 from time to time.

Soups and Pasta with a sauce as example are very easy and with little changes you can do a "complete" different endresult.

If you want a reciepe write me and i try to help with something easy.

Thanks i will try that :o)

then idk, I also use plain beaten egg, plus I bake them at 180°C ;P

You raised your 5 Min. timeframe ^^
Good decision.
That looks much more as food for "each day" :o)

Skill brauchst du, erstaunlicherweise, gar nicht dafür.
Teigrezept und dann einfach die Füllung wie du es magst (Gemüse, Spinat, Käse etc.). Ab ins kochende Wasser (ist am einfachsten) und fertig sind sie. Oder wenn geünscht danach noch kurz in ner Pfanne anbrutzeln.
Letzteres mache ich gerne mit gekauften. Die einfach in Streifen schneiden, ab in die Pfanne, ablöschen mit Joghurt/Schmand/Sahne (was grad zur Hand), bißchen Gewürze dazu, eventuell Wurst falls was weg muß/dazu soll und falls Käseliebhaber den zum Schluß drüber. Fertig ist das Essen. Es macht ruck zuck satt :-D und ist natürlich nicht das Ideale wenn du 150kg hast. Für mich Fliegengewicht aber durchaus :o)

Du kannst mir gerne welche schreiben die kein Glutamat enthalten und keine Hefe/Hefeextrakt da es im Endeffekt nur ein verstecktes Glutamat ist.

I actually like this one, I made it at weekend so we were able to eat it (and take photo) with natural sunlight, that's why it's not as dark as most of my photos ;p

I really suck at making gyoza and other handmade small dumplings, I have too big hands and fat fingers to properly stick pastry together and they always turn out ugly, so I avoid making them and only order in restaurants ;p

It may not look great, but it's supposed to be like this. It's recreation of awesome dish I've had on my trip to Milan and in it crespelle are supposed to be entirely covered in sauce :)

it is, generally that's why I love stir-frying on wok, I can add whatever meat I want marinated in whatever I feel like, all kinds of veggies, different noodles or rice, all different kind of sauces and come up with different dish every time. I also love how fast stir-frying on wok is. putting aside prepcook like marinating meat or tofu, making sauce, cooking noodles or rice and slicing veggies - all of which I can do before actual cooking and just have waiting, when it comes to cooking itself it's just few minutes of stir-frying and you have everything prepared. I think out of all my culinary "toys" Wok gotta be my most favoritue one :)

thanks, this comment made my day, no better compliment than local person complimenting when you try to recreate their own cuisine :)

nice, gotta try bananas with salt, sounds good, never thought of it :) I went with gingerbread spices route with my bananas, first fried bananas on butter, then added honey and cinnamon, cloves, cardamom and nutmeg to the pan and candied it all :)

I'm polar opposite. I'm not a fan of raw vegetables, usually hate all kinds of salads, I love veggies, but only when they are cooked - be it boiled, roasted, seared, whatever, just not raw. With exception of tomatoes, since I was a kid it's the only vegetable I can eat raw and really enjoy it, heck I can even eat tomatoes alone (I often eat cherry tomatoes as a snack).

nah, I think none of my photos is better than your wagyu beef burger photo, it's beautiful :)

There is a big difference, first of all normal couscous is more similar to groats, while ptitim is a roasted pasta (it's not really couscous, it's just called like that ;p same was as cherry tomatoes don't really have a lot in common with cherries ;p), it's also much bigger in size - when cooked each grain of ptitim is 2-3mm wide. It also tastes different and have different texture - texture reminds me a little bit of fluffy potato dumplings.

Chocolate tomato is also just a name for a specific type of tomato - like cherry tomatoes, raspberry tomatoes, green tomatoes etc. It's name comes from it's colour, it's brown, like milk chocolate. In taste it's slightly more sweet and much less acidic compared to normal tomatoes.

sure, it's very easy actually, just time-consuming ;)
you will need:
big red bell pepper
2 medium tomatoes (I used Roma tomatoes, generally better use more meaty kind of tomato, with less juice as you will toss it away, also preferably less acidic tomatoes)
can of black beans
fresh peppermint (I buy flowerpots with fresh herbs including peppermint)
salt
pepper
smoked paprika
olive oil
balsamic vinegar

Preparation:
Cut bell pepper in half, remove all seeds and white parts from inside, using brush smear olive oil on both inside and outside of halves, put them into oven preheat to 220C for 20-30min (until skin burns and turn black), then coold down, peel all burnt skin (you can do it with your fingers ;) ), cut pepper in dice. Other way - if you have blowtorch you can do it much faster - burn skin using blowtorch, wait to cool down, also peel it and dice :)
Peel tomatoes - cut small crosses on bottoms of tomatoes, put them into boiling water for short while, cool down, skin should now be easilly peeled, so grabbing ends of these cut crosses peel all the skin.
Cut tomatoes in 1/4 and remove seeds and juice from the inside, then cut tomatoes into dice same size as pepper.
Put half of can of beans into strainer and under water so you remove all brine.
Make simple paprika vinaigrette - put 2 spoons of olive oil into jar, add tbsp of balsamico, salt, pepper and smoked paprika, cover jar and shake it energetically until oil and balsamico mix and turn into emulsion.
Mix diced pepper and tomatoes with beans and vinaigrette.
Take leaves from half bunch of peppermint, cut them same way you would cut parsley, add to your salad, mix and serve right away (you don't want your peppermint to wilt too much, so toss it in just before serving).

Salad is sweet, acidic and most important - very refreshing. As salmon, garlic puree and baked onions are all very strong tastes and can close tastebuds it serves here as cleaner for your tastebuds, every few bites you will eat salad to clean your tastebuds that could got a little overpowered by strong tastes, after bite of salad you will again enjoy other tastes to their fullest :)

I'm almost done with my photo-dump xD

yeah, souffles are always a lottery, you can make everything right and it may still not work out, so I was really happy with how well this one ended up :)

Black rice is very very different from other kinds. Some people love it, some people hate it and I get both groups. It's much harder than normal rice, it's almost "crunchy" and has earthy flavor to it.

I personally hate brown rice, it has no taste for me, from normal rice types I prefer basmati rice. And from unusual there's nothing better in this world than risotto (it's actually my most beloved dish ever), so arborio rice :)

Tofu itself is almost tasteless, has only a slight aroma and gummy texture. But it's great at taking other tastes and aromas ;) So all depends on how you prepare it, it can be like you said - like tastless bubblegum, but it can also be infused with basically any taste you can imagine, you can marinate it, you can smoke it, you can mince it and add to filling instead of white cheeses, you can do countless things with it, but you gotta do something, because with nothing it's pretty much meh ;) In this case it was marinated in soy sauce, oyster sauce, rice vinegar and sechuan pepper.

yeah, light is my biggest problem - thing is we usually eat in the afternoon or evening (5-6PM earliest, when we are both home), and at this time there is no more sunlight in our dining room (they've build a giant building out of your windows, and sun usually hides behind it around 3PM, I have natural sunlight in our apt only between 11AM-3PM), plus our whole dining room is lit with just one small lamp, so it's pretty dark there at time when I can take photos. And at the other hand using camera flash makes photos look oversaturated and colors look unnatural, so I try to avoid it whenever I can, so there is no solution outside of investing in special light just for photos, and tbh I'm not going to invest money into something like that, just to make food photo every now and then ;p

sorry ev, you're almost exactly 2 years too late, as I proposed almost exactly 2 years ago ;p

That's fair and you are correct, yes. But then again, I'm rather lazy so I'm not a huuuge fan of cooking but it's slowly starting to get better, I think :D like I'll try to cook things I've never cooked before and see how it goes.
I think rarely anyone ever accidentally cooks vegan these days; and I get that, because cheese and meat and all that is really delicious :D