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What could possibly go wrong when little kids are trying to cook on their own?
Oh well, see for yourself.
It looks like the Spaghetti with tomato sauce, Sascha wanted to cook, really put up a fight and in the end kinda ...exploded.
I guess you could call this a draw.
Yes they are cooked and on the plate, but I think about half of it is still on the wall. And the ceiling.
And the bear.
Eeppps.
But at least ... not the lynx. ^.^'
But look at him, he's soooo proud.
Can you really be mad at him?
Awesome picture I got from the friendly and very talented
kampfkewob.
Thank you so much, I really love it. It's so funny and cute.
I think that's how it might look when a little boy starts cooking on his own. ^^'
Thaaankies!
Oh well, see for yourself.
It looks like the Spaghetti with tomato sauce, Sascha wanted to cook, really put up a fight and in the end kinda ...exploded.
I guess you could call this a draw.
Yes they are cooked and on the plate, but I think about half of it is still on the wall. And the ceiling.
And the bear.
Eeppps.
But at least ... not the lynx. ^.^'
But look at him, he's soooo proud.
Can you really be mad at him?
Awesome picture I got from the friendly and very talented
kampfkewob.Thank you so much, I really love it. It's so funny and cute.
I think that's how it might look when a little boy starts cooking on his own. ^^'
Thaaankies!
Category Artwork (Digital) / Baby fur
Species Bear (Other)
Size 900 x 900px
File Size 183.3 kB
Listed in Folders
I'm not a professional chef. I cook as a hobby and out of passion. But I think I've reached a certain level of art.
Ambitious amateur chef if you like.
Spaghetti napoli is actually one of the old, traditional pasta recipes. Easy, only a handful of ingredients ... but needs time to cook slowly.
Which is basically why I love the Italian cuisine above everything else. Most dishes are relatively easy to do, don't require exotic stuff, but they live from careful, slow cooking and especially from the use of fresh herbs, high quality oil and few, good quality ingredients such as vegetables and meat.
Eeeeh, sorry I lost track there... ^.^' Where was I? Oh yes, Spaghetti napoli...or more correctly Spaghetti alla napoletana.
The most basic pasta sauce, just made out of tomatoes, olive oil, basil, garlic, salt and sugar, cooked on low heat for a long time, then strained and mixed directly with the noodles. Personally I love to include a bit of freshly ground pepper and fresh herbs like thyme, oregano and rosemary.
http://ghostbear.timesfactory.com/f.....napoletana.jpg
Oh and by the way. Try tagliatelle al ragu bolognese instead of normal Spaghetti. Tagliatelle are far better in handling the sauce. The typical Spaghetti aren't wildly used in Italy for ragu bolognese.
Although I do have to admit that I've become a picky about bolognese. Most recipes I see don't have much in common with the original.
Eeeh, sorry for the wall of text o.o'
Ambitious amateur chef if you like.
Spaghetti napoli is actually one of the old, traditional pasta recipes. Easy, only a handful of ingredients ... but needs time to cook slowly.
Which is basically why I love the Italian cuisine above everything else. Most dishes are relatively easy to do, don't require exotic stuff, but they live from careful, slow cooking and especially from the use of fresh herbs, high quality oil and few, good quality ingredients such as vegetables and meat.
Eeeeh, sorry I lost track there... ^.^' Where was I? Oh yes, Spaghetti napoli...or more correctly Spaghetti alla napoletana.
The most basic pasta sauce, just made out of tomatoes, olive oil, basil, garlic, salt and sugar, cooked on low heat for a long time, then strained and mixed directly with the noodles. Personally I love to include a bit of freshly ground pepper and fresh herbs like thyme, oregano and rosemary.
http://ghostbear.timesfactory.com/f.....napoletana.jpg
Oh and by the way. Try tagliatelle al ragu bolognese instead of normal Spaghetti. Tagliatelle are far better in handling the sauce. The typical Spaghetti aren't wildly used in Italy for ragu bolognese.
Although I do have to admit that I've become a picky about bolognese. Most recipes I see don't have much in common with the original.
Eeeh, sorry for the wall of text o.o'
Your long reply is very much appreciated.
I cook a bit but I'm far from even being an amateur chef. I like to cook for myself and for others when I have the chance. It is a nice thing to share. I love italian cuisine but I doubt my version of spaghetti alla bolognese is the original version.
i have a preference for simple dishes too, no need to get too fancy. Quality of ingredients is key. I try to grow what I can myself. Nothing beats home grown tomatoes and herbs. I will certainly try your suggestion next time. I have a soft spot for cappelini but thicker pastas are nice too. I'm with you on the pepper too though it is a challenge to find really tasty pepper.
Will you cook during the holidays?
I cook a bit but I'm far from even being an amateur chef. I like to cook for myself and for others when I have the chance. It is a nice thing to share. I love italian cuisine but I doubt my version of spaghetti alla bolognese is the original version.
i have a preference for simple dishes too, no need to get too fancy. Quality of ingredients is key. I try to grow what I can myself. Nothing beats home grown tomatoes and herbs. I will certainly try your suggestion next time. I have a soft spot for cappelini but thicker pastas are nice too. I'm with you on the pepper too though it is a challenge to find really tasty pepper.
Will you cook during the holidays?
Yeah, I think I might. I'm with my parents during the holidays and they already nudged me to bake pizza again. And while I don't have a wood fired oven (too bad ^.^') I can make a pretty authentic pizza.
And I'll probably going to cook a wild boar roast with some side dishes with my dad (who actually trained as a chef in his youth)
As for the ragu bolognese ... I can shoot you my recipe via note, if you're interested, just have to translate it. It's not an exact recipe, mind you, I don't go "take exactly X grams of this and 0.X grams of that". I like to cook intuitively.
Personally I prefer thicker noodles for thick pasta sauces as they can hold it better. But every noodle has it's own uses.
I try to get noodles that are pressed through bronze nuzzles, as they tend to have a rougher surface, which also helps with the sauce.
And I fully agree with you about quality ingredients.
And I'll probably going to cook a wild boar roast with some side dishes with my dad (who actually trained as a chef in his youth)
As for the ragu bolognese ... I can shoot you my recipe via note, if you're interested, just have to translate it. It's not an exact recipe, mind you, I don't go "take exactly X grams of this and 0.X grams of that". I like to cook intuitively.
Personally I prefer thicker noodles for thick pasta sauces as they can hold it better. But every noodle has it's own uses.
I try to get noodles that are pressed through bronze nuzzles, as they tend to have a rougher surface, which also helps with the sauce.
And I fully agree with you about quality ingredients.
Pizza...mmmm.
A wood fire oven would be so great I agree. i still want to build one for pizza and flammkuche (which I love even more).
I'm still fighting with the pizza dough though. I'm not fully satisfied with the texture and taste of mine. I'd definitely like to get your recipe for it and for the ragu bolognese. My mom never do 'scientifical' cooking either so I'm used to the intuitive aspect.
Rougher noodles is certainly a good point. I'm not sure if we can find some here. I'll have to check. With wild boar roast, we sometimes make home made pasta. It's quite a bit of work but they are so much more tasty.
A wood fire oven would be so great I agree. i still want to build one for pizza and flammkuche (which I love even more).
I'm still fighting with the pizza dough though. I'm not fully satisfied with the texture and taste of mine. I'd definitely like to get your recipe for it and for the ragu bolognese. My mom never do 'scientifical' cooking either so I'm used to the intuitive aspect.
Rougher noodles is certainly a good point. I'm not sure if we can find some here. I'll have to check. With wild boar roast, we sometimes make home made pasta. It's quite a bit of work but they are so much more tasty.
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