100% Plant-Based, 110% Flavor · Stay Rude!
Cooking, recipes, technique.
Asparagus is one of those vegetables whose popularity and the excitement people feel about them are completely beyond me. Probably partly because all my life I’ve liked strong, intense experiences — culinary ones too — and the delicate, refined asparagus, together with the typical upper-class cultural aura surrounding this vegetable, is just completely unattractive to … Read more
If someone had told me even two months ago that I’d be sitting there flushed with excitement, emotionally invested, spending even several hours a day watching television, I’d have told them to… take a long hard look at themselves. Because ever since I moved out of my parents’ place at twenty (let’s politely call it … Read more
Let’s be honest — everybody loves mayonnaise. If you leave mayonnaise, a spoon, and a human being alone in one room, only years of willpower training will stop that person from absolutely demolishing the mayo straight from the jar. It’s like fries — evolutionarily speaking, it’s simply the best. But nowadays, those extra kilos and … Read more
At least 50 people across seven countries — more than half of them in Finland — have been infected with Salmonella. The most likely cause was… sprouts. From Italy. Products like sprouts and microgreens — so often treated as part of a healthy fitness diet, eaten raw, added as garnish, to salads and slaws — … Read more
Food is an energy-intensive game, whether we are talking about industrial production and processing or cooking at home. Or, of course, intermediate stages such as a professional production kitchen. It’s worth taking a look at our kitchen energy consumption and how we can reduce it.And not so much in the kitchen itself, because a lot … Read more
If you don’t like fries, you are a bad person living against nature. Seriously Maybe you are a cyborg according to the prophecy of Bogdan Mielnik from Antrovis (one of two contemporary Polish sects, associated with several unexplained deaths of followers). Why do we like fries? Have you ever wondered why we like fries And … Read more
A device into which you, sir, throw flour, water, and yeast, and take out bread. It is not a must-have in the kitchen. But it has a double use. If I were to buy a bread maker again now, this is what I would pay attention to. To that second use Since I have a … Read more
Why is a scale in the kitchen so very important? For the same reason, I usually give recipe quantities in net grams. Because tell me: How much is one cup? And how much is one tablespoon? And have any of you checked whether the cup you measure with and the spoon you measure with actually … Read more
Cooking starts long before you chop the vegetables. It’s worth making that process easier, optimizing it — to make your life and cooking simpler. Simpler, not more complicated, so if any step feels unnecessary to you, just skip it. This is just a framework to help you out. 1. Start with the menu For Easter … Read more
There’s something to national stereotypes.You know — Germans mean potatoes, Poles mean onions. And Italians? Pasta. One of our teachers is Italian. And whenever he visits, I serve pasta. Most often it’s spinach pasta — a recipe approved and loved by a real Italian (not the kind you see in tourist brochures). Ingredients 1 tsp coriander 1 tsp cumin … Read more