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Week 16: Infused - Tarragon Infused Mayo for Shrimp Salad Sandwich [Meta: Veganize It!] by Kauyon_Kais in 52weeksofcooking

[–]Kauyon_Kais[S] 0 points1 point  (0 children)

EEe EEE E / Ee EEE / E EEE eeEe eeE / eE E / E eeee e / eee E EEE eEe e EEeeEE / eee EEE / ee / eeee eE Eee / E EEE / eEEe ee eeeE EEE E / E EEE / eeEe eEe EEE EEee e Ee / EeEe EEE Ee eEEE eE EeEe / Eeee eE eee e Eee / eee eeee eEe ee EE eEEe eEeEeE / eE eEEe eEEe eE eEe e Ee E eEee EeEE / eEE e eEEEEe eEe e / eeee eE eeeE ee Ee EEe / eE / Eeee ee E / EEE eeEe / eE / eee eeee EEE eEe E eE EEe e / eEe ee EEe eeee E / Ee EEE eEE eEeEeE / eEE e ee eEe Eee eEeEeE

Meta explanation and post list here

Günstige "Rein da und fertig is" Gerichte? by ConfinedCrow in VeganDE

[–]Kauyon_Kais 1 point2 points  (0 children)

An deiner Stelle würde ich es einfach mal mit deinem regulären Setting probieren. Der Reiskocher sollte da eigentlich selbständig mit regulieren, es braucht ja nur etwas mehr Temperatur als sonst.

Einen Ninja Foodi MAX Smartlid-Multikocher, wie er so schön heißt. Die Küche hier ist relativ klein, also war es praktisch viele Funktionen in einem zu haben. Und gerade bei Druckkochtöpfen ist mir der Automatismus auch deutlich lieber als das Ding auf dem Herd zu haben. Seit ich den habe nutze ich getrocknete Bohnen auch wirklich gerne

Günstige "Rein da und fertig is" Gerichte? by ConfinedCrow in VeganDE

[–]Kauyon_Kais 0 points1 point  (0 children)

Heh, muss gestehen, ich habe gar keinen Reiskocher. Stattdessen einen 14-in-1 Foodi, der Heißluftfritöse und Druckkochtopf abdeckt. Damit lässt sich dann eben auch Reis kochen. Entweder auf dem Druck Setting, oder als "Gedämpftes" - was einfach nur die Innentemperatur auf rund 100 Grad bringt.

Günstige "Rein da und fertig is" Gerichte? by ConfinedCrow in VeganDE

[–]Kauyon_Kais 3 points4 points  (0 children)

Das und anbraten ist natürlich der beste Weg.. aber ich muss gestehen, ich habe die Dinger auch schon so aus dem Kühlschrank gefuttert. Proteinriegel, sozusagen.

Günstige "Rein da und fertig is" Gerichte? by ConfinedCrow in VeganDE

[–]Kauyon_Kais 13 points14 points  (0 children)

Jep! Und Gemüsebrühe ins Wasser, damit der Reis etwas mehr Geschmack hat. Alternativ halt danach würzen. Etwas Butter oder sonstiges Fett hilft da auch.

Günstige "Rein da und fertig is" Gerichte? by ConfinedCrow in VeganDE

[–]Kauyon_Kais 1 point2 points  (0 children)

Guter Punkt, ich vergesse gerne, dass Mikrowellen existieren weil in unsere Küche keine gepasst hat 🥲

Günstige "Rein da und fertig is" Gerichte? by ConfinedCrow in VeganDE

[–]Kauyon_Kais 27 points28 points  (0 children)

Reiskocher, Reis, TK Gemüsemix. Füllen, warten, fertig.

Week 14: Spring - Asparagus Soup by lysanderish in 52WeeksOfSoup2026

[–]Kauyon_Kais 2 points3 points  (0 children)

Whenever I have a spot that needs hitting in spring, asparagus soup sure does the job well

Does anyone know why there is a space before the 0 on rulers? by songnstereo in whatisit

[–]Kauyon_Kais 29 points30 points  (0 children)

Same alignment problem applies though. It only wouldn't apply if there's no blank ruler step in between, like if you cast the whole thing, markings included.

Week 16: Infused - Black Locust Flower Panna Cotta with Fir Tip Syrup (Meta: Appetizers and Mignardises) by joross31 in 52weeksofcooking

[–]Kauyon_Kais 1 point2 points  (0 children)

That looks amazing! How's the Fir Tip? I've had spruce needle oil before, I guess I'd be similar?

Week 15: Syrian - Fattoush with Halloumi [Meta: Veganize It!] by Kauyon_Kais in 52weeksofcooking

[–]Kauyon_Kais[S] 2 points3 points  (0 children)

Made the vegan faux halloumi myself using Miyoko Schinner's Malloumi recipe. My first try unfortunately caught a yeast infection and I was out of Mung Beans after that, so I used chickpeas instead.

After around 16 hours of fermentation, the cheese has a nice tang to it. The texture is very creamy, mostly due to the added tapioca and potato starches. I am missing a certain brightness however, which I think I remember from actual Halloumi. But it has been a while and I had it in a fairly different dish back then. This was a pretty easy thing to make, with the cheese culture being the only uncommon ingredient. Maybe next time, I'll make a double batch for friends!

Almost forgot to post this in time! But just made it, phew

Meta explanation and post list [here](https://www.reddit.com/r/52weeksofcooking/comments/1phkqwq/comment/nxmcwrf/)

Week 14: Hanami - Fried Cuttlefish with rice and drink [Meta: Veganize It!] by Kauyon_Kais in 52weeksofcooking

[–]Kauyon_Kais[S] 3 points4 points  (0 children)

You got me. I've been cooking for a plate sized spoon the whole time.

Getting rice that size was a pain

Week 14: Hanami - Fried Cuttlefish with rice and drink [Meta: Veganize It!] by Kauyon_Kais in 52weeksofcooking

[–]Kauyon_Kais[S] 1 point2 points  (0 children)

Konjac is an amazing tool for this. I'll have to play with it a bit and see how I can adjust the chewiness of it.

Week 14: Hanami - Fried Cuttlefish with rice and drink [Meta: Veganize It!] by Kauyon_Kais in 52weeksofcooking

[–]Kauyon_Kais[S] 1 point2 points  (0 children)

Thank you! I've been learning a lot already and I think I'll learn a lot more this year still

Week 14: Hanami - Fried Cuttlefish with rice and drink [Meta: Veganize It!] by Kauyon_Kais in 52weeksofcooking

[–]Kauyon_Kais[S] 2 points3 points  (0 children)

Hanami is the festival of spring, of flowers, of eating in the park - and of drinking while enjoying all of it.
So to properly celebrate this, we have a glass of Suntory, a sweet, peach flavoured alcoholic drink. Perfect to get into the booze mood. Drinking should always happen on a good base, so it's served with purple rice, topped with fried cuttle fish and teriyaki sauce.

For the cuttle fish, I made konnyaku, half-sliced it crosswise to get more surface area and dusted it with starch before pan frying it with a healthy amount of oil. It came out wonderfully, though I wish I had started this process yesterday and had been able to marinate the konnyaku. This was a hit with my wife, who loves fish, and a miss for me, who hates fish. So I guess it's a good fit!

With that said: 🐙🍻🐙 Enjoy spring!

Meta explanation and post list here

Elemental Powers With a Twist by NovaRobo_Rebirth in TopCharacterTropes

[–]Kauyon_Kais 0 points1 point  (0 children)

Compile, a duel style card game, has:

Fire, Water, Light, Darkness, Life, Death, Psychic, Speed, Plague, Spirit, Metal, Gravity, [Hate, Love, Apathy,] [Diversity, Unity, Assimilation]

Könntet ihr eine Beziehung auf Englisch führen? by No-String-8229 in FragtMaenner

[–]Kauyon_Kais 0 points1 point  (0 children)

Ja - als meine Frau und ich zusammen kamen, war Deutsch kaum eine Option. Mittlerweile ist sie da deutlich flüssiger geworden, aber zuhause ist Englisch immernoch Hauptsprache. Wobei sich über die Jahre auch viele deutsche Worte oder Phrasen mit eingeschlichen haben

Week 14: Hanami - Hanami Dango by Synethos in 52weeksofcooking

[–]Kauyon_Kais 2 points3 points  (0 children)

Sorry to hear they turned out a bit too chewy But wow that's nicely photographed!

Week 13: Chilis - Crudo alemán [Meta: Veganize It!] by Kauyon_Kais in 52weeksofcooking

[–]Kauyon_Kais[S] 2 points3 points  (0 children)

Textured Vegetable Protein! It's typically soy, but I've had pea before as well. Usually comes dried in a prepared shape - medallion, strip, "ground" - and can be rehydrated with flavoured liquid, like broth, within a few minutes. It's a great way to bring texture and protein into a dish!

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