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Constantin Peters

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  1. Dinner 2018 (Part 1)

    pan cooked leek bread, the rest of the asparagus ricotta cream i made for the risotto yesterday, capers, green asparagus, scallion and crispy pork.
  2. Dinner 2018 (Part 1)

    Miso Asparagus risotto with Asparagus cream and chinkiang caramellised asparagus spears.
  3. Reduced-handle chef knives

    Certainly looks more sexy, haha. Interestingly enough, the second knife I only found by making the search in german. Maybe it is not a trend that has really crossed the pond in a major way, yet.
  4. Reduced-handle chef knives

    Here is one of the more expensive ones I have seen. Unfortunately, the store was closed as it was easter so I could not try it out myself. https://www.kochspass24.de/Messer/Kochmesser/Kochmesser-klein-von-GUeDE--Serie-Alpha--16-cm-Klinge-1638.html?language=de p.s. also found this promo vid
  5. Reduced-handle chef knives

    I have been seeing knifes like this displayed in stores recently. Unfortunately, a quick search only yielded this one: http://knifenews.com/fini-cutlery-stubby-knife-handle-thinks-youve-been-holding-your-kitchen-knives-all-wrong/ which is also quite cheap. I have seen more upscale versions of the same principle for 300 EUR+. Any of you got experiences with this kind of knife? Also I´d be happy for other resources, links, reviews, shop pages.
  6. Lunch! What'd ya have? (2018)

    Pork and potatoe salad cooked for my grandma.
  7. Lunch! What'd ya have? (2018)

    Carbonara with homemade saffron pasta.
  8. Lunch! What'd ya have? (2017)

    homemade pasta alla carbonara
  9. Dinner 2017 (Part 6)

    braised iberico cheeks with knödel
  10. Dinner 2017 (Part 6)

    Stroganoff with Honeyed Roast New Potatoes Lacked the Cognac Kick, but I did not have any at hand so I made it extra mushroomy.
  11. Lunch! What'd ya have? (2017)

    Like I said, they are more like gnocchi, but usually fried. Think in the direction of french fry more than dumpling. I personally like bell peppers, You don´t have to use them. The most basic version of strapatsada would be to puree fresh tomatoes, cook them down in olive oil for ten to twenty minutes and then stir the eggs in. The rest is up to your taste, the contents of your fridge and how much extra steps you are in the mood of taking.
  12. Lunch! What'd ya have? (2017)

    I just did ;). I you have any more questions, I am happy to answer in more detail.
  13. Lunch! What'd ya have? (2017)

    Schupfnudeln are a kind of german gnocchi, a bit firmer and usually fried, in this case baked. Strapatsada is a greek dish that is basically a tomato sauce with eggs stirred in, often topped with feta, in my case more heavy on bellpepper and topped with crushed hazlenut. No, I have not made this in a while, but it is a good brunch / lunch dish, because it is easily scalable.
  14. Lunch! What'd ya have? (2017)

    german schupfnudeln and oven roasted strapatsada.
  15. Dinner 2017 (Part 5)

    Lukewarm asparagus and cabbage salad with some porkslices warmed in butter and chinkiang vinegar, which is also part of the miso, mustard and honey dressing.