Recent content by babaliaris

Thanks! I also found an online store here in Greece with Asian ingredients that is very convenient and quite cheap, only 3$ for shipping 5kg of food in total! https://www.salamat.gr/EN

I must say it wasn't bad. I have mixed feelings. Though it was definitely a taste I've never tasted before. Well, this was a very simple dish so it is probably normal to taste simple as well. Maybe next time I could make something with more flavor, maybe by using more spices than just curry...

I bought the ingredients today and planning on making the dish tomorrow. I will report back when it's done :)

I decided to do this recipe (The YouTuber is the most famous winner of the Greek Master Chef show and he is pretty popular). Tomorrow is Monday here in Greece so I will be on my way to buy the ingredients :)

I've done it when I was in college. I spent literally a year eating fast food every day. Now I regret it every day :P

Well, I got bored of Greek food, I eat it all my life. I want to learn new stuff! I didn't know that! There is a very popular chef here in Greece that makes YouTube videos and sometimes he makes foreign foods adjusted with ingredients that you can find in a Greek grocery shop. Asian foods...

I've been all over the internet lately watching Japanese curry videos and recipes and every single one of them is different. So I'm overwhelmed. I guess curry is a creative dish that you build upon it. I would like to discuss the basics of a curry dish as well as the technical stuff of cooking...

The things that I find challenging while cooking are sauces and spices combinations. Even though you can follow recipes you can really mess up the flavor when using spices, something I always do when I'm not following a recipe letter by letter. I also work in a Hotel kitchen (not as a cook)...

Yes, I noticed that about the eggs too. I've seen recipes that use 4 eggs / kg and others with 2/kg. Here in Greece eggs weight about 60-90 grams (from my experience, weighting them without the cell). I'm going to use 20eggs, I believe it will work. 60eggs are too much, I will get scolded for...

The problem is at home or in any home recipe, they measure everything in cups so I can't do the math. Plus I don't have the time right now or the ingredients to measure everything and figure it out.

Hello. I'm working in a hotel Kitchen and only for tomorrow I don't have the ready crepe powder that I usually have to make crepes and I must make my own using ingredients. I know how to make a 0,5kg crepe in my house but I don't know what analogies to choose for a 10kg recipe. I've noticed...

Unfortunately, I can't because when I'm leaving I have 5 minutes to not miss the bus. But If I have time, I will try to make two of these recipes in the morning and leave one in the fridge, and then I will try to keep it like that every day. Though yesterday for 9hours straight we had too much...

I managed to figure it out. The recipe for the crepes says to use 11kg of water for 10kg of crepe (solid form that includes milk). The mixture was too watery that was making a mess when trying to cook it. It seems that the recipe has in mind letting the mixture rest in the fridge for about a...

No. I only make crepe and waffle mixtures. The crepe is ready (everything in a 10kg bag in solid form) and you just add it to the mixer with water. The waffle mixture is made completely by me following the chef's recipe. The waffle recipe is the following: 10 eggs 1kg sugar 1/2lt sunflower...

What about vegetable oil (sunflower oil to be precise) or melted butter?