rons of new bread and stuff

2020-11-24 00:29:05 +01:00
parent a9bff361ab
commit 3de7b54eae
522 changed files with 204 additions and 11 deletions
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+stejk
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+zapečená kulatá cuketa se sýrem a mletým
+
+seřízká aby se vešla do remosky
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+idk what this is but it was really good
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+udon
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+kefírový koláč
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+tatramelky
+
+nebylo to úplně ono, ale skoro
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+remosková pizza
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+This was an attempt to make fake umeboshi.
+
+I made them way too salty and sour, but it was an interesting experiment. I might try it again.
+
+The process took several weeks
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+švestkový koláč s drobenkou
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+wakame soup
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+turns out fried leek is much better than grilled leek, take that, skyrim
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+drying fruit in my new dryer machine
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+black eyed beans with sausage, speck, onion. that's all. easy and tasty
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+コロッケ
+
+I saw these in an anime
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+Candied pears. I spent a week on these, but it was very much worth it.
+
+They have to be repeatedly brought to a boil in sugary water and left cool and sit in it overnight.
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+so I discovered soba noodles
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+so I got some galangal and other stuff and tried to make tomyum. it wasn't exactly like the instant noodles version, but it was prety good
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+Homemade tomato paste to use up excess tomatoes.
+
+I got the recipe from someone on fedi:
+
+> You could peel the tomatoes, boil them up, let it all simmer to reduce to an intensive tasting extract. Put it through a very fine sieve to get rid of solid matter, if you want. Then freeze it in small portions (e.g. icecube-sized). Perfect base for soups, sauces or to simply being used as a spice for preparing other dishes.
+> If you keep the temperature low to medium-low you only need to stir occasionally to not let it scorch - make sure to really scrape the bottom of the pot while stirring; most people tend to overlook this.
+It's actually easy to get a feeling for when/ how often you need to stir. And if your not confident in your skill (really though, there's no reason for that), try a small test batch first.
+> Give it time until your thin juice becomes as thick as gravy or sauce bolognese - basically, the thicker (as in more concentrated) the more intensive the taste. Think tomato paste.
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+roasted pumpkin
+
+here's my recipe: olive oil, garlic, salt, bit of sugar, cayenne, any herbs you feel like. roast. serve
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+コロッケ
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+mřížkový linecký koláč
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+dulce de mebrillo, recommended by friends from Spain. This one actually lasted me to August the next year. Best with a piece of cheese and black forest ham
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+makový koláč se švestkami. recept už nevím
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+pho ga
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+"polévka z hovězí oháňky"
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+my first try at shrimp nigiri. the green stuff is wasabi paste
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+šunkofleky s uzeným (z žebírek)
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+nabe
+
+almost
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+zapečená dýně s nivou
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				`turns out fried leek is much better than grilled leek, take that, skyrim`
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				`black eyed beans with sausage, speck, onion. that's all. easy and tasty`
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				`so I got some galangal and other stuff and tried to make tomyum. it wasn't exactly like the instant noodles version, but it was prety good`
				`@@ -0,0 +1 @@`
				`dulce de mebrillo, recommended by friends from Spain. This one actually lasted me to August the next year. Best with a piece of cheese and black forest ham`
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				`makový koláč se švestkami. recept už nevím`
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				`my first try at shrimp nigiri. the green stuff is wasabi paste`