About
+my personal blog
just a guy making food with the few skills and tools available. striving to graduate as a bachelor of science in engineering and to start a career in hospitality management.
student life can be full of flavor, too. all food made and captured by me unless stated otherwise.
i use both my phone cam and a dslr - which isn't mine - to take pictures, so no steady-quality guarantee, folks.
oh, and i have to add: i don't like capital letters. it's not that i don't know how to use them, but this is the internet.
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pork neck steak, crispy corn-seasoned oven potatoes and stir-fried veggies and mushrooms.
it’s the third time posting karelian stew and i promise this’ll be the last. my excuse for this is that it’s the first time actually preparing proper dinner at our new apartment. and of course, the stew, cooked for about 6 hours.. oh man. she served hers with mashed cauliflowers, which was refreshingly new. i took the traditional way with potatoes.
the last slices of your own bread make amazing crostinis. and all they need is the olive oil for frying and a pinch of coarse salt.
and perhaps some scrambled eggs with sriracha.
oh, my beautiful new white plates ♥
i’ve really come to the point of baking bread so much i don’t need any exact measurements anymore, and the results are usually much better this way. you kind of learn to know how simple things as yeast, water, flour and salt work with each other.
i’ve been such a lazy updater, so here’s a salad for ya!
featuring home-made bread and chili-mettwurst.
yeah, i’m making a lot of bread to save money nowadays. here’s some rustic artisan no-knead light crumbed bread with a crispy crust and other fancy words. it looks damn good, and due to the overnight rise, the taste is awesome as well.
rosemary-garlic-sesame seed rolls with lots of wholegrain flour and whole grains. i’m sticking to making my own bread, it’s just the best. and cheap as fffpumpkins
tonkotsu ramen made from scratch! oh man, where can i get more pork leg bones? this soup was absolutely divine, although it did take me almost 5 hours to make… including the “chashu”, to which i did not have pork belly, i used some scrap meat instead. still, awesome. so creamy and djsgdfhjf
just tryin’ to make up for my lazy update speed with this nice salad with eggs, mayo and smoked tabasco. i’ll get my cooking pace up again soon enough.
deep-fried teriyaki beef and pork. you can’t tell which is which, so it’s a surprise!
