100% Plant-Based, 110% Flavor · Stay Rude!
I recently wrote quite broadly about food safety in the home kitchen at. The topic is so important and necessary that it’s worth revisiting with additional topics. Plastic bags with drawstrings and Ziplock bags (with a “zipper” closure) are among the best ways to store food. As we know, plastic is harmful, but for many … Read more
“Plant-Based Universities” is a campaign initiated in 2021 by the organization Animal Rising to promote the introduction of a fully plant-based menu at universities in the United Kingdom. Recently, the campaign received support in an open letter from 850 scientists, politicians, athletes, and public figures. Two important points should be noted here. First, Animal Rising … Read more
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