Letter Which Ask For A Service

Unconventional

passion, creativity, ego, or nonsense hypertrophy, such opinions can be heard on the kitchen cooks the experiments. Each of these statements is true and I hope it never comes close to the last two and especially the hypertrophy of the ego, which, among cooks is a common complaint as well as varicose veins and back pain. Nonsense is the notion of subjective and ephemeral, it can give meaning they integrate in the appropriate configuration of the time, place, and the recipient, not to mention at the same instant delight a wide audience. You have to reconcile with the fact that people are comfortable and accepted conventions of the mind, unfortunately, become lazy. Because the customer is just as important as the creator, you can use the fact that cooking is (can be) an art rather than a purely utilitarian area for what is often taken, and as such, should be compelled to think and broaden our horizons.

Who gets the first dance a crate of oranges! - gave Woyczool when didżejowaliśmy together in a big rock club in Hawaii. Rozgrzewaliśmy audience for the show coming out on the wider water Ego Tri-band (do not put out, maybe surpassed their egos? Kidding, they were cool people.) Unfortunately, despite the fact that nearly everyone rocked up at the table and rhythmically stamped his foot, there was first a willing ... for it after the concert, at the bar, alone got praise for a cool event and translations that are here are not dancing, because dance is a discotheque . For me it does not make sense! Because almost identical set before Maleo Reggae Rockers rocked the people in Olsztyn almost immediately ...

Returning to cooking. I always believed that as beets parsnip has a natural predisposition dessert. Dishes are seasoned adds character to its sweetness and therefore I often use it as an accompaniment to duck or pheasant (and other game). But I wanted to go further and exploit its potential to the maximum, hence the idea for a mousse with pear jelly and today's cheesecake with cardamom. I'm trying to free him from playing a supporting role, and given the nature of stars it deserves. You just need to give him a chance and looked at from another perspective ...

Pasternakowy cheesecake with cardamom

(sheets of 20cm and a depth of 4cm)

3 medium eggs (yolks separated from the protein)

small pinch of salt

100g sugar

50g corn flour

½ teaspoon baking powder

¼ teaspoon ground cardamom pods

200g parsnip puree

100g fat cottage cheese (finely shredded)

25g soft butter

Base

biscuits 100g

25g butter, melted

Smash biscuit roller to cake, pour the butter, mix and lay off the bottom of the sheet. Put in the fridge for half an hour.

Beat whites with a pinch of salt to stiff peaks.

In a bowl, blend egg yolks with sugar until pale and the color will be fluffy. Put the flour, baking powder and cardamom, stir thoroughly, add the puree, cheese and butter, mix again for a uniform mass. Pour into a bowl with whipped foam and with a wooden spoon or silicone combine the two masses. Pour into prepared pan and bake for 30-40 minutes in a preheated oven at 200 º C. Remove and after a slight przestudzeniu split into pieces. Then taste the best:)

Reset Orbit Car Starter Remote

Crispy tofu cheesecake, a Year Zajac

Chinatown, London. Friday or Saturday night a few years ago. One of the restaurants on Gerrard Street, the dragon in the name. In a small bar / kitchen area at the entrance of a man in a suit (except head) chopped a big cleaver crispy duck shouting something to the waiter standing by, but I do not quarrel. At the bottom there were no seats, we were directed to the first floor. We went there very schodzonymi stairs and got a round table in the corner. a moment the waiter comes to you - said allocators tables. A few moments later, we hear: G otowi? Ready? - chwiii yet ... You will be asked - no problem! - stopped completely indifferent waiter fluffy. He leaned against the wall, standing on one leg and a second podkurczając. His white shirt artistically here and there, sticking out of trousers, yawned, and seemed for a moment przysnął ... Already? Ready? Ready? - repeated after a minute. We prepared a number of dishes and burst out laughing.

for his pose at the wall and the inexpressible words, indifference was the favorite of our group on najluźniejszego waiter I've ever met. Often we go back to him in talks about customer service;)

for We do not go back to Chinatown, no, unless as a last resort ... the best restaurants are elsewhere:) Who's there was probably noticed the same thing, drive, rushing and all other methods to shorten the stay in the restaurant are allowed, especially late in the Friday-Saturday evening. The customer has to come, eat, pay and leave. Must derive satisfaction only from the food and companionship to which he came. I'm not complaining, it's even fun, such charm of this place.

Happy Year of the Hare!

crispy tofu to stir-fry with mushrooms, mango and spinach
(2 servings)

Tofu:
200g tofu cut in cubes equal
3 tablespoons flour
½ teaspoon pepper kajeńskiego
½ teaspoon turmeric
½ tsp ground coriander seeds
½ teaspoon ground ginger
½ teaspoon curry
sea salt Freshly ground
pepper
Oil for deep frying (250ml)

Stir-fry:
2 tablespoons of oil
3-4 cloves garlic (finely chopped)
a mango cut into slices
1 red chilli (sliced) 4
mushrooms with big hats (es)
3 tablespoons soy sauce
Juice of ½ lime
1 tablespoon sesame oil
200g spinach (about 2-3 handfuls)

Tofu:
Begin mixing the flour in a bowl with condiments. Heat oil for deep frying in a pan or on the bottom of the wok. Dredge tofu in spices and cook until it is crisp and golden. Remove with a slotted spoon to paper towel. Keep in a warm place.

Stir-fry:
Heat the oil in a wok or frying pan, add the garlic, mango, chilli and half the mushrooms. Stir and fry for 2-3 minutes, pour the soy sauce, lime juice and sesame oil. Fry for 1-2 minutes. Add spinach, season with salt and pepper. Spread the plates and put the top crispy tofu, sprinkle with remaining chilli.