Recently I have organized together with ASBO and the Polish Language and Culture Center a little different wine and cheese pairing event. Half of the participants were Polish (soldiers from the Polish Military Contingent affiliated to the 26th Infantry Battalion „Neagoe Basarab” within the South East Multinational Brigade). Magdalena Filary, coordinator of the Center for […]
Spicy tuna salad with avocado and cucumber
Although I am a foodie and I like to cook, I have moments when I do not want to cook. At such times I prefer to stay as little as possible in the kitchen. That does not mean I eat fast food or I starve. No way. For such situations, I have gathered over time […]
The pan and the science – leavening agents
One of the most common physicochemical phenomena in the kitchen is the leavening of dough. Image source Leavening agents are those substances that release gases and cause the risen of dough during baking or frying. To understand how the dough is rising, we need to understand what happens when flour is mixed with liquid ingredients. […]
Four Romanian wines and Five Continents
I have recently organized, together with Daniel Botea, a new event from the series „Brânzeturi cum se cuvin“. This time, our host was Hotel Boutique Five Continents from Craiova. We have tasted four wines from the Avincis Winery: Crâmpoșie Selecționată 2017 with Brie – Ile de France Fetească Regală 2016 with Havarti Delaco D’Excepție Avincis […]
The pan and the science
We shouldn’t be afraid of food: we should understand it. Stefan Gates Today I start a series of articles dedicated especially to cooking enthusiasts and those who want to cook decent food without staying for days in the kitchen. Although culinary art first developed empirically (and many of us cook based on experience), little science will […]
All’s well that ends … very well
Because I moved all the plant activity to @worldwildflora, I decided to start writing about other hobbies here. I suppose many of you do not know I’m passionate about food pairing and cooking. For a while, thanks to these passions, I began to organize wine and cheese tastings. Such an event, organized periodically, means a […]
Totul e bine când se termină cu … mult mai bine ! (Brânzeturi … IV)
M-am obișnuit deja să apară situații neprevăzute. Doar că sunt foarte aproape de panică în momentul în care ceva pare să nu meargă. Vă spun mai jos ce s-a întâmplat de această dată. Plus o rețetă inedită. Restaurantul REX ne-a găzduit încă o dată. Vinurile de Vînju Mare și brânzeturile de la Delaco au fost […]
Brânzeturi cum se … cuVin. Povestea.
De la idee la realizare, interviu cu Daniel Botea și Alin Sîntimbrean.
Brânzeturi cum se … cuVin (III)
În ziua de azi, în care ritmul fiecărei acțiuni, al muzicii, al bucătăriei și, de fapt al oricărui alt domeniu, este tot mai alert și totul se mișcă la ordinul regelui „Consum“, am îndrăznit să îmi închipui că putem recrea tihna și spiritul boem al anilor 20-30 ai secolului trecut. Animat de gândul ăsta am […]
