16 dokumenter merket med "food"

Baking is a bit different from cooking. Cooking is art, but baking is more of a science.

Coffee is probably the drug I am most comfortable using. Caffeine is something I am definitely addicted to, and I am comfortable with that.

Here, I write a little about different types of drinks, non-alcoholic or alcoholic. I try to keep it simple and stupid, as most of my knowledge on this is to that level.

Duck is one of the better ways of making haute cuisine food. And I very much prefer the French way of cooking duck.

In this article, I list the most important tools I use in the kitchen. My philosophy for tools can be found in the tools section [[Tools]]

One of the most important and fun aspects of cooking is the ability to explore outside of a set recipe. This exploration phase is what makes cooks great. Here is a list of questions for the aspiring cook.

This book is for the naturalist and realists that are concerned about the environment. It goes through the most critical things that drive our modern society, cement, steel, ammonia and plastic, and goes through what it takes to produce said elements. You don't get that enthusiastic about a zero-oil society by reading it.

To me, Milano is a city that is too big. If you go there, there are some cool things i recommned.

Cutting techniques

Maqlouba means upside down in Arabic. It is quite easy to work with. Actually, quite an easy dish to make for a lot of people, I might have spent around and hour maybe 90 minutes on it.

One of the most comprehensive and scientific books on cooking available. All the foods and their origins, their etymology and their scientific composition, are discussed. A stunningly through work, it gives the reader a lot of knowledge on the subject of food.

Osso Buco is a traditional Italian dish that consists of braised veal shanks cooked with vegetables, white wine, and broth. The name "osso buco" translates to "bone with a hole" in English, which is a reference to the marrow-filled bone in the center of the veal shank.

Here I write about good pasta dishes I have experimented with and my experiences and learnings related to pasta making.

Following recipes automatically is a sign of an unimaginative mind, and as such, one should try to experiment and expand the palette. I have structured my favorite and interesting recipes as a dynamic document with my thoughts and musing on the recipes. I want to be able to update my recipes with more interesting versions continuously.

This is a working document, just to store recipes that I might want to try.

This book is about seeds from trees. How did they evolve? How did they flourish? What causes them to be like they are?