The kitchen, unlike the dining room or salon, where the gentry discuss wise and important matters, doesn’t occupy much space in culture. The sensation was the English young and angry. A group debuting in the second half of the 20th century, creators practicing “kitchen sink realism.” “Chicken Soup with Barley,” and “Chips with Everything” these … 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
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
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
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
In the kitchen, we are all dwarves standing on the shoulders of giants. And we are constantly learning from other chefs and guests. That’s why a chef should frequently eat dishes prepared by other chefs, study learned treatises with recipes, and observe how others cook, even on television. In fact, that’s one of the most … Read more
Polish traditional fasting cuisine in a modern edition.Ridiculously simple aquafaba mayonnaise.Mayonnaise is probably one of the most basic Easter products in Poland. Contrary to appearances, it is very easy to make at home. And it can be made from a product that is usually considered waste.Aquafaba, which is the water leftover from cooking legumes or … Read more
Sequel to the Bean Epic. This time it’s Kidney beans from a can.I feel a bit like the guy from that old joke:– Doctor, everyone says I’m abnormal because I really love pancakes.– There’s nothing abnormal about that. I love pancakes too.– Well, then come to my place. I have two closets full of pancakes.Well, … Read more
I already mentioned in the recipe for a meatless miso soup that it is a similar culinary tradition to Polish sourdough żurek. The base for Polish sourdough is wheat or other grains, while miso uses soybeans with the addition of grains, usually rice. However, in both cases, we use the same process: one of the … Read more
