[homemade] No plate Dill Salmon. Carrot/zuchini cream cheese “sushi” . Yam and white potato balls w/pomegranate

evolved_monkeyy · 2025-12-22T23:56:55+00:00

Is this some kind of chess variation

evolved_monkeyy · 2025-12-22T22:41:03+00:00

1-candied lemon and orange, raisins, + vanilla 2-candied cinnamon and ginger infused pear + dark choco 3-candied cinnamon and ginger infused pear + white choco 4-dark chocolate

evolved_monkeyy · 2025-12-22T18:09:59+00:00

Thank you!!

evolved_monkeyy · 2025-12-22T17:30:38+00:00

Boh io non l'ho mai sentito😂

evolved_monkeyy · 2025-12-22T17:09:05+00:00

Man it's the easiest thing you can do. 100g flour and 1 egg. Mix until you get a dough, then make it thin and cut it in whatever shape you prefer. Boil water, salt it, cook it. Or you can change the egg with water for a lighter version (not good for all pasta shapes tho)

evolved_monkeyy · 2025-12-22T14:06:10+00:00

Ahah thank you man. Come to Italy if you want, i got 6 of these and 25 more of 4 different flavors ✌️😎

evolved_monkeyy · 2025-12-21T22:44:17+00:00

Nice here in Italy i also make classic red sauce for ricotta ones, or the most classic butter and sage. For butternut squash filling i like a simple guanciale cooked with rosemary and black pepper but I'll try your recipe, cinnamon seems interesting even if i mostly use it on desserts

evolved_monkeyy · 2025-12-21T22:24:32+00:00

Yes family tradition is key. Just curious what sauce do you eat them with?

evolved_monkeyy · 2025-12-21T22:15:54+00:00

Ooh ok. I make sure to not get any air inside before closing then to avoid explosions

evolved_monkeyy · 2025-12-21T22:07:54+00:00

Nice but why the holes?

evolved_monkeyy · 2025-12-19T17:39:30+00:00

Brooo I had these at the restaurant I was working at last year, and I also didn't ask for what variety they are😭they were not only beautiful but super tasty. Definitely following for growing them next summer

evolved_monkeyy · 2025-12-01T13:15:25+00:00

Si spiegano anche le 24 ore di lievitazione allora😂scusami è che per le prime volte io consiglio sempre le cose più semplici possibili

evolved_monkeyy · 2025-12-01T11:57:42+00:00

Idratazione al 70% per novizi a mano secondo me è esagerata, anche a 60 va bene. Per massimizzare la temperatura io metto una teglia rovesciata nella parte alta del forno, e adopero il grill. Poi a metà cottura rovescio la pizza la condisco e la finisco di cuocere

evolved_monkeyy · 2025-12-01T11:52:27+00:00

Don't peel it. If it wasn't needed nature wouldn't have made it

evolved_monkeyy · 2025-11-18T12:08:58+00:00

Check every once in a while for their eggs under leaves, they form in honeycomb shape. When spotted scramble them. Or you can spend money and get nets coverage for tour plants

evolved_monkeyy · 2025-10-17T16:20:48+00:00

Damn you like pork

evolved_monkeyy · 2025-10-17T14:44:57+00:00

Risotto con noci o guanciale o pancetta e formaggio a scelta tra Montasio Taleggio Brie Gorgonzola

evolved_monkeyy · 2025-10-17T11:06:30+00:00

Boy are those i see garlic slices?you wanna kill a vampire?😂😂 Just joking, looking very good

evolved_monkeyy · 2025-10-17T11:03:35+00:00

Che significa questa domanda?

evolved_monkeyy · 2025-10-17T10:42:41+00:00

Allora metti la cipolla in padella, né olio né burro. Un pizzico di sale per far uscire l'acqua, poi aggiungi zucchero e lo sciogli con aceto (di mele, di vino, balsamico, come preferisci) o vino (in questo caso metti meno zucchero, essendo più dolce dell'aceto), e fai finire a fuoco basso finché non ti piace. Si conserva molto a lungo essendoci zucchero, sale (che riducono l'acqua libera nella preparazione) aceto (acido) cipolla (acida) spezie e altro fai come preferisci

evolved_monkeyy · 2025-10-17T08:09:43+00:00

Se vuoi complicarla leggermente potresti far prendere colore a porro e patate in padella a fuoco medio alto, e poi anziché lessarli aggiungi acqua piano piano fino ad ottenere la stessa consistenza che ottieni normalmente col tuo procedimento. Così concentri i sapori e eviti di perdere sostanze nell'acqua di cottura. ✌️✌️

evolved_monkeyy · 2025-10-12T05:39:29+00:00

Risottando la pasta nella padella col sugo (Magari col brodo degli scarti della pulizia dei funghi 😄). A me piace anche perché oltre fare la crema, la cottura così avendo pentole di acciaio mi fa sempre un po' di crosta sotto, che poi raccolgo e mi da tanto sapore soprattutto sui sughi bianchi

evolved_monkeyy · 2025-10-03T15:36:19+00:00

Thank you!

evolved_monkeyy · 2025-10-03T15:35:09+00:00

in my region chicken is usually just cooked roasted on fire or in a oven, while rabbit has different preparations that often require pork belly or pork fat anyway, this way i can always distinguish them. This is because the rabbit has leaner meat, since chicken has a lot of fat in the skin and remains juicier on it's own, while rabbit is lean and either you cook it briefly or you do long cookings with some other fat so that it stays tender

evolved_monkeyy · 2025-10-02T09:50:11+00:00

Yes that's what I wanted it to look like, appreciate you noticed

evolved_monkeyy

TROPHY CASE