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So I manage my cook book on a google doc. Does anyone want to DM me their email and get access to see and comment? (mostly English, some Hebrew here and there)

foodporn, milk, sugar 

Homemade oreo. The cream is white chocolate ganache, the cookie is a homemade oreo cookie. Its softer than the original

Pork and fish ball soup. They all float up when I depressurize . Smell is amazing

Made horseradish source.
Work in a well ventilated area, this stuff is biological warfare material.

So I made a small addition to my instant pot.
The breath smells like Hungarian goulash


Sidecar, triple sec, cognac, lemon, and vanilla because there was left over

So I manage my cook book on a google doc. Does anyone want to DM me their email and get access to see and comment? (mostly English, some Hebrew here and there)


Poke bowl with salmon, sea bass, seaweed and other goodies


Pork knuckle, Schweinshaxe
Tastes like Bavaria

#. Pork knuckle also known as schweinshaxe
# onion
# beer bottle, preferably dark but not porter
#. broth (optional, recommended)
#. Carrot and potato sliched to large chunks, optional
#. Salt and pepper to taste

1. Slice a few opening of skin add salt and pepper
2. put in pyrex beer, cup of water and broth
2. add white onion, carrot and potatos
3. put in oven for 130C for 3-3.5 hours

Homemade chimichurri sauce.

#. Two batches of parsley, lightly chopped
#. 3 garlic cloves
#. 3 oregano branches
#. Half an onion
#. Apple cider (you can use wine vinegar)
#. Bell pepper
#. Oliver oil
#. Salt and pepper

1. in food processor bizz the parsley but not too much
2. Add vinegar, onion, pepper, garlic and oregano and bizz till you get the right texture
3. Gradually add olive oilx salt and pepper to taste
4. Store on fridge for about 24 hours for flavors to develop

Should last a week

Hummus recipe v1

# 2-3 cups of chickpeas, soaked overnight. Check the date
# one squeezed lemon
# few tablespoons of tahini to taste
# 2 bay leaves
# onion, halved
# 2 garlic cloves, halved
# 1-2 teaspoon of cumin
# salt and peper to taste

Serve with:
# extra chickpeas
# paprika
# olive oil


1. Put chickpeas, bay leaves, onion with plenty of water to cover in an instant pot (or pressure cooker) and cook on high for 20 minutes with 15 minutes minimum natural pressure release.
2. Strain out the chickpeas and remove the spices. Save some of the water!
3. In a food processor combine all ingredients, you can use the water from the pressure cooker to get the hummus thinner as needed. Remember tahini could make everything thicker when combined with water.
4. Blend till as smooth as you like it.

Serve with pita and your preferred toppings

Made it all! homemade hummus, homemade pita and homemade zhug!


Steak, entrecôte, not sure which part, we found this place that has amazing meat. And we are getting better making them.

Meat (bone broth) 

Last weeks 2hr pressue bone broth is today's onion soup

# 5 medium size onions (peeled and thinly sliced)
# 4 tablespoons unsalted butter
# 2 tablespoons brown sugar
# 5 cloves garlic minced
# 1 teaspoon dry thyme (optional)
# 1 tablespoon Worcestershire sauce
# 1 cup red wine (or beef broth replcae)
# 8 cups beef broth / just fill up instant pot to top
# 1/4 tsp salt and pepper (or to taste)

For serving:
# 2 cups Gruyere cheese (grated, works with Cheddar too)
# 6 baguette slices / skip because why

1. Turn on the Instant Pot and Select Sauté mode on High. Once it reads HOT, add the butter, and stirring with a wooden spoon, melt it.
1. Add sliced onions and brown sugar to the Instant Pot. Sauté for about 15-20 minutes or until onions are golden brown and caramelized. Stir occasionally.
3. Next, add minced garlic, thyme, red wine, Worcestershire sauce, and salt and pepper to taste. Stir for 1-2 minutes.
4. Then, add the beef broth. Make sure you do not go over the MAX line of the inner pot.
5. Seal pressure cooker lid and cook on high pressure for 20 minutes. Followed by a 15 minutes Natural Pressure Release.
6. After the time is done, release remaining pressure by allowing steam to vent, then remove the lid. Stir the soup.



Special outdoors barbeque edition!
On a coal grill.
1. Entrecôte, olive oil, salt pepper
2. Sous vide picanha, finished on the grill

invisible alcohol, sugar 

Fake whiskey fudge. This recipe is simple and effective and its tons of alcohol.

120gr chocolate - best dark
450gr powdered sugar
130ml reasonable whiskey

1. Melt the chocolate
2. Place the powered sugar in a large bowl
3. Pour the whiskey on to the sugar and mix together well and fast
4. Add in the melted chocolate and mix, the fudge texture should come in quickly
5. Move in to a tray with baking paper
6. Cool in the fridge and cut in to squares after fudge hardes

* You can use two kinds of chocolate, attaching hebrew recipe with that effect
* I used Cognac/Brandy which also works
* you can add nuts and other stuff in to it


Raw salmon, with little wasabi, morning glory and bok choy stir fry (added the salmon skin in it). And some chopped radishes, nectarine and cucumber.


Got rum and Cognac. So made a variant of "Between the sheets". Didn't add the orange liqueur, gonna add some more sugar and blue cheese next time. Recipe:

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Too Many Cooks

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