About
m/22/fin
+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.
+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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chili con carne i made the day before yesterday and, to let the flavor seep in, didn’t eat until yesterday. it came out just as i wanted, savory and thick, but even though i used a lot of peppers (4 red - one of which was as long as a milk carton and hot as f* - 2 fat greens and 1 hot yellow, i’ll leave the varietes because i don’t know them all) and chili seasoning to just 400 g of meat, the chili still has only some “heat” in it. i’m trying to decide whether to make a habanero paste and mix it in or just leave it at that.
served with freshly cooked basmati rice.
