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German eelsoup from a 1845 recipe. It was a; will cook again. I had only eaten smoked eel in my life, never cooked. What a nice meat! It's uses egg to thicken. I love that. Helps me to get rid of eggs :D Here is the recipe.

Wait.. how big are those parmasan wedges over there.. because if they are as big as over here and I need 3 I going to be as fat as I'm poor... =/ :P

I want your plates. Love those plates. And I need to make Alfredo sauce. Is the better-then-restaurant-recipe already posted? I have never ate Alfredo sauce.. but I hear so much good things about it on here :eek: Edit; Oh it is posted above me I guess? Is it?

Mmmm that cabbage concoction looks yummy. Think I'm going to make that this week too. Classic Dutch brown bean soup with smoked sausage and porkbelly. Well; I ate that yesterday. And today again. As lunch and dinner. Because I cooked for an whole orphanage offcourse. :rolleyes:

Thanks! Now I got it! When I used your pork belly and tried slices I got the right product!

I was not talking of people on here if that is what you mean! I meant I was looking in to how to photograph food like how people for magazines/cookbooks do it. And found out they often used these techniques. For icecream they use clay! Was not aware of that. But could have expected it; it always...

Oh I have pans like that; ranging between 15 to 80 years old. THEY ARE GOLD. Everyone should get those. No clue why they went out of fashion. They are sturdy as a rock. Can go on gas, induction, in the oven, on the BBQ.. well worth every penny. Glad you think the same. Everyone over here from...

In what do you make your rost beast? (sorry I like that spelling mistake; it's perfect. Gives it that extra powerfull grandeur of a roast beef). Oven? Pan? etc.

Thanks! It is a process! But a hard one. I look/learn about foodphotography and they often add stuff to food to make it look more tasty that actually makes it not edible anymore.. let alone get really really cold. I hate wasting food. So I'm trying to take good pictures without with a painbrush...

Today after a long showday (woohoo my duck became first in Indian runner ducks in black! But he was the only black one :p...and they don't have prizes per colour; only overall; but overall he for real became 2nd aaaw yeah! :cool:) I had leftover day. Lamb & leek blanquette in a vol au vent...

Thanks! I've been on wellfare due to sudden onset epilepsy and PTSS due to said epilepsy and near-death experiences that came with it since age 27 to 32. Due to a stupid rule over here you get 30% less when you have studied the last year, and over that get 30% less if you are below 29 without...

I finally decided to put my cooking interest and recipes online; using my photography skills from 1 semester lived photography school ages ago... Quite excited. I mainly do Old hisotrical European dishes, leftovers, frugal, no-waste and a lot of soups, stews, "unusual"meets and veggies, and...

I'm leavin this thread because you all make me way too hungry. It's either that or you better come bring me onion soup or tomato soup.

You don't have to cook them in red cabbage, just leave them a night in the fridge in cooked red cabbage. And no. They do not taste like red cabbage. But the tuuuuumeric on the other hand... that egg tastes like... tumeric. So I adjusted the filling to go along with it, something Asian-y. I...

Too many duck eggs...devilled eggs! Party like it's 1979! Purple; one night in cooked red cabbage. Blue; one night in two cups of water with one spoon of cooked red cabbage. Yellow; One night in two cups of water and two table spoons of turmeric (I was out of turmeric so I used curry-powder...