I try to manage the products during events in a way that produces as little waste as possible. Reducing food waste was one of my goals last year and still remains high on the priority list. Of course, there’s always something left, and for a few days after the event, I build my menu largely … Read more
“I won’t eat without meat,” “Vegetarian cuisine is tasteless.” I’ve heard it hundreds of times, and nothing is surprising about it because it often is. I’ve written about it many times. A common mistake is somewhat removing meat from a dish and assuming that’s enough. No. Meat must be replaced with an ingredient that provides … Read more
From my childhood, I remember a folk dietary wisdom: “eat breakfast alone, share lunch with family, and give dinner to the enemy.” Many folk sayings are based on a simple methodology of empirical observations and logic. Even if something seems silly at first glance, it may be quite sensible. For example, putting bread crumpled with … Read more
Food is an energy-intensive affair, whether it’s about industrial production and processing or home cooking. Of course, that also includes the intermediary stages, like institutional kitchen gastronomy. It’s worth examining our energy consumption in the kitchen and how we can reduce it. And it’s not just about the kitchen, as there’s already been a lot … Read more
One of a thousand dishes created from leftovers. The recipe, proportions, and ingredients should be seen as a starting point for a refrigerator review. The key elements are primarily protein and umami, two components whose absence in dishes is the main reason for saying ‘I won’t eat without meat.’ If I had a dollar for … Read more
I was inspired by a Christian friend who shared my recipe for a vegetarian dinner he made on a Friday. And I thought it made sense. To share a recipe for a ‘vegetarian dish’ on Fridays. Generally, any 100% plant-based meal is 100% vegetarian. My first suggestion is for vegetarian French toast with leftover toppings. … Read more
How to Make a Punk Salad from Leftovers and What’s Left, or 8 Rules of Salad Composition Like the 8 Arms of the Chaos starSalads, salads, salads. Hastur, hastur, hastur.Next to soups and casseroles, they are unrivaled in the world of leftover cuisine.They’re always made differently, as we use whatever we have in the fridge … 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
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
The topic of intellectual property isn’t very catchy unless there’s a scandal about plagiarism or the use of someone else’s recipes. From time to time, there are cases of wholesale utilization of other people’s recipes, whether on a blog or in an e-book. And usually, it turns out that the aggrieved parties have no clue … Read more
