100% Plant-Based, 110% Flavor · Stay Rude!
Rude Kitchen 
We won’t get any younger, and what our old age will be like largely depends on the condition of our brain. Believe a guy who worked as a paramedic in a nursing home for two years. The latest research from scientists at Columbia University in the United States highlights the importance of flavonols in preserving … Read more
The Deutschland-Ticket is a sufficient reason to stay permanently in Germany. As long as the Deutschland-Ticket remains permanent, which is by no means certain. Introducing the ticket was more of a Polish-style move than a German order. And still, it doesn’t work as it theoretically should. Theoretically, for example, the D-t. renews itself automatically. In … Read more
Today, lunch for three people, largely from the leftover ingredients of a 10-day event for 22 people. So there’s always something left, and minimizing food waste is one of my two most important professional challenges for this year. Cooking like this has the advantage that I have more time to experiment with new things, not … Read more
Are you familiar with soups with a regenerative insert? The regenerative insert, also referred to as the meat insert, was somewhat of a symbol of significant changes that took place in the way Poles ate after World War II, as well as the shortcomings of those changes. When I have a lot of work, my … Read more
The first shake, or rather milkshake, was prepared in 1885 and was an alcoholic cocktail made from whisky and milk, somewhat similar to eggnog (someone in Germany, I can’t remember who right now, produces vegan eggnog, quite good! more artisanal than industrial). However, around 1900, the shake became a “healthy” milk drink with the addition … Read more
Recipe, not truly mine but modified by me, yet to my misfortune, pumpkin cookies have become a hit, and it’s worth sharing this recipe. My version of the recipe primarily differs in using less sugar than the original and substituting vanilla with aromatic oils. I also handle the dough differently by adding resting and binding … Read more
In the plant-based kitchen, we often try to “imitate” meat dishes. Sometimes, it’s because we miss those flavors, and sometimes, it’s for the professional satisfaction of achieving a good culinary illusion. I especially like it when such a dish passes the “carnivore test.” Someone claims that there must be meat in there. But it doesn’t … Read more
The guests have left, and I am completely alone in the whole house. Several single and double rooms and a dormitory in the attic. I slept for a day and a half, and now I am slowly cleaning the kitchen. I can feel this month and those 250 hours on my feet. Tomorrow, my vacation … Read more
Another soup from the series – I throw everything I have into the pot, season it, and hope it will turn out good. You don’t have to worry too much about the recipe because, as you can see, the proportions mentioned in it are… well, they are what they are. I just threw in whatever … Read more
I have been gathering my thoughts on what Oi! culture, skinheads, and punks mean to me for a long time. And I will probably continue to do so for a while, especially because it’s a vast subject and addressing it requires debunking many myths and misconceptions. Starting with the association of skinheads with aggressive racists … Read more