I got a package of these shrimp flavoured egg noodles and I found them very yummy and flavourful. Here’s an easy and filling Recipe:
He’s a perfect archetype of a staid french gentleman. Sounds like Gérard Depardieu, always somewhat casually stylish and with a very, very pleasant presentation. He cooks classic french cuisine (aside from other recipes), presented in, well, french (unfortunately for me). To me, with a 25-year pause in dealing with the french language, he’s hard to understand on the first try, but it’s absolutely worth the effort!
The usual disclaimer: I DO NOT make any money by linking to this channel and he doesn’t pay me for this (in fact, he doesn’t even know I exist 🙂 )
I don’t know if my recipe for “Aglio, Olio e Peperoncino” is anyhow the traditional italian way, but it is surely delicious!
I have almost binge-watched this guy’s videos now and I really recommend his channel to everyone who’s interested in reasonable cooking aside from “quick’n easy” recipes. He’s a super likeable person (he seems to be bavarian 🙂 ) and he’s presenting his work in an understandable, instructive and educational way. It’s german language only, but for german-speakers it’s a must-see.
Usual disclaimer: I DO NOT make any money by linking to this channel and he doesn’t pay me for this (in fact, he doesn’t even know I exist 🙂 )
Now for another year, here’s my Top 5 Recipes. I’d appreciate if you give them a try, enjoy and let me know how they worked out for you! Let’s start:
That sauce does really taste exactly like the stuff that I always had in the japanese noodle restaurant close to my workplace! So here’s the (stolen and) “Farcyde-approved” 🙂 recipe:
60 g yellow rock sugar
150 ml soy sauce
300 ml Chinkiang black vinegar
150 ml red vinegar (optional, otherwise just use 450 ml Chinkiang)
Slow braised short ribs – a delight to me. Although a very cheap cut they come out delicious when done with a little attention, time and some patience.
There’s no magic to it – on the contrary, you’ll have about half an hour of work and will then be able to laze around for 2 1/2 hours! Here’s my recipe:
I had two heads of romanesco and a batch of bacon left over from another meal. So I threw everything together and the outcome was indeed very delicious (yes, I will have to work on my presentation). It’s an unpretentious and simple recipe for leftover usage.
I felt like having been run through the wringer yesterday. Dizzy, wobbly, queasy, tired – you name it. And hungry as hell, so I made these. The recipes requires only a few ingredients, almost no work and a minimum of supervision. Oh, and it’s yummy.
I want to make a YouTube recommendation this time. This guy’s YouTube channel as well as his Website have taught me a whole lot about some rather upscale cooking or respectively “fine dining”. It’s very much especially not the common “quick & easy” ubiquitous type of internet recipes.
He explains a lot, demonstrates everything in a very comprehensible way and at least for me, everything I tried turned out downright delicious.
Monthly Top 3:
I’m (somewhat) social too!