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@chebuvera

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by @chebuvera

4

1

a year ago

A fantastic exhibition at the @kunst_und_gewerbeverein about PARDON, the satirical and esthetically excellent magazine published in Germany by the post-WW2 generation. Many issues still remain. by @chebuvera

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2 years ago

Hey, chatGPT, or MS Copilot, could one of you peel these for me real quick, and also slice them thin while you’re at it? by @chebuvera

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2 years ago

by @chebuvera

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3 years ago

THANKSGIVING. THE BEST OF THEM ALL. FOR NO LOVE IS MORE SINCERE THAN LOVE FOR FOOD 💕 by @chebuvera

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5 years ago

HUGO TIMEHolunderblütensirupElderflower syrupСироп из цветков бузины Как тебе такое, Илон Маск?#holunderblütensirup#elderflowersyrup#бузина#кактебетакоеилонмаск by @chebuvera

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5 years ago

ГРЕЧКА BUCKWHEAT BUCHWEIZEN ExtraordinaireThe ultimate Russian food – buckwheat, known to all of us as “Grechka”. It was the first to disappear from the shelves of Russian supermarkets when COVID-19 pandemic started. So humble, yet so delicious super food. Seen by some as boring, it is anything but. In a perfectly prepared dish, the seeds are cooked through, yet remain whole and dry. Two things are the secret to success:1. Roasted whole-grain buckwheat. Get it from a Russian supermarket. The grains should be brown, avoid the green non-roasted version, typically sold at health food stores (at least in Germany). 2. A blanket. My compatriots know what I mean. Yes, you need a blanket for a perfect Grechka. After that, it’s super easy. In a cooking pot combine the buckwheat and the water in the proportion 1:1.5 by volume. Some even go as low as 1:1, experiment a bit to see what works for you. Recipes may call for 1:2, but from my experience, that is too much water. Bring to a boil, and lower the heat immediately after that. Simmer on low, covered, until no more liquid is seen on the surface. Heavy-bottomed pots from @evasolo_official are perfect for this. Remove from heat and bundle in a quilt blanket or bury in a feather bed for several hours. When you’re ready to serve, it will be perfect and still warm. The dish uses its own heat to cook to the perfect point. Now add salt. The classical accompaniments to buckwheat are sautéed onions with mushrooms. The innovative ones are truffle salt or truffle oil. My latest addition is Roquefort cheese. 😱 I am now addicted to Grechka-Roquefort. #гречка #roquefort #buckwheat #buchweizen #russianhautecuisine #скрепы by @chebuvera

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5 years ago

𝚂𝚄𝙼𝙼𝙴𝚁 𝚂𝙾𝚄𝙿 𝙾𝙺𝚁𝙾𝚂𝙷𝙺𝙰 𝙰𝚗𝚘𝚝𝚑𝚎𝚛 𝚠𝚊𝚛𝚖 𝚜𝚞𝚖𝚖𝚎𝚛 𝚍𝚊𝚢, 𝚊𝚗𝚘𝚝𝚑𝚎𝚛 𝚌𝚘𝚕𝚍 𝚜𝚘𝚞𝚙. 𝚃𝚑𝚒𝚜 𝚝𝚒𝚖𝚎 𝚏𝚛𝚘𝚖 𝚁𝚞𝚜𝚜𝚒𝚊. 𝚃𝚑𝚒𝚜 𝚛𝚎𝚌𝚒𝚙𝚎 𝚠𝚊𝚜 𝚒𝚗𝚜𝚙𝚒𝚛𝚎𝚍 𝚋𝚢 the 𝚏𝚊𝚗𝚝𝚊𝚜𝚝𝚒𝚌 𝚘𝚔𝚛𝚘𝚜𝚑𝚔𝚊 𝚋𝚢 @rosenpalais, 𝚠𝚑𝚒𝚌𝚑 𝙸 𝚝𝚛𝚒𝚎𝚍 𝚝𝚘 𝚛𝚎𝚙𝚛𝚘𝚍𝚞𝚌𝚎. 𝟼-𝟾 𝚙𝚘𝚛𝚝𝚒𝚘𝚗𝚜𝟷-𝟸 𝚋𝚞𝚗𝚌𝚑 𝚛𝚊𝚍𝚒𝚜𝚑𝚎𝚜𝟷 𝚓𝚊𝚛 (𝟸𝟻𝟶 𝚐) 𝚙𝚒𝚌𝚔𝚕𝚎𝚜𝟸-𝟹 𝚎𝚐𝚐𝚜𝟺 𝚖𝚎𝚍𝚒𝚞𝚖 𝚙𝚘𝚝𝚊𝚝𝚘𝚎𝚜 𝟷 𝚋𝚞𝚗𝚌𝚑 𝚏𝚛𝚎𝚜𝚑 𝚍𝚒𝚕𝚕𝟷 𝚃𝚜𝚙 𝚖𝚞𝚜𝚝𝚊𝚛𝚍 𝚙𝚘𝚠𝚍𝚎𝚛 (𝚘𝚛 𝚖𝚘𝚛𝚎 𝚝𝚘 𝚝𝚊𝚜𝚝𝚎)The next 3 ingredients can be substituted by Ayran 𝟼𝟶𝟶 𝚖𝚕 𝚋𝚞𝚝𝚝𝚎𝚛𝚖𝚒𝚕𝚔 𝚘𝚛 𝚔𝚎𝚏𝚒𝚛𝟺𝟶𝟶 𝚖𝚕 𝚖𝚒𝚗𝚎𝚛𝚊𝚕 𝚠𝚊𝚝𝚎𝚛𝚂𝚊𝚕𝚝, 𝚜𝚞𝚐𝚊𝚛 𝚝𝚘 𝚝𝚊𝚜𝚝𝚎 𝙿𝚛𝚎𝚙𝚊𝚛𝚊𝚝𝚒𝚘𝚗𝙱𝚘𝚒𝚕 𝚎𝚐𝚐𝚜 𝚊𝚗𝚍 𝚙𝚘𝚝𝚊𝚝𝚘𝚎𝚜 𝚒𝚗 𝚜𝚔𝚒𝚗𝚜 (𝚠𝚊𝚜𝚑 𝚏𝚒𝚛𝚜𝚝). 𝚃𝚑𝚎𝚢 𝚌𝚊𝚗 𝚋𝚎 𝚌𝚘𝚘𝚔𝚎𝚍 𝚝𝚘𝚐𝚎𝚝𝚑𝚎𝚛. 𝙿𝚎𝚎𝚕. 𝙲𝚑𝚘𝚙 𝚊𝚕𝚕 𝚍𝚛𝚢 𝚒𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚜 𝚒𝚗 𝟷/𝟸 𝚌𝚖 𝚌𝚞𝚋𝚎𝚜 𝚊𝚗𝚍 𝚝𝚘𝚜𝚜 𝚝𝚘𝚐𝚎𝚝𝚐𝚎𝚛 𝚒𝚗 𝚊 𝚋𝚘𝚠𝚕. 𝙼𝚒𝚡 𝚒𝚗 𝚌𝚑𝚘𝚙𝚙𝚎𝚍 𝚍𝚒𝚕𝚕. 𝙳𝚒𝚜𝚜𝚘𝚕𝚟𝚎 𝚝𝚑𝚎 𝚖𝚞𝚜𝚝𝚊𝚛𝚍 𝚙𝚘𝚠𝚍𝚎𝚛 𝚒𝚗 𝚊 𝚏𝚎𝚠 𝚍𝚛𝚘𝚙𝚜 𝚘𝚏 𝚝𝚊𝚙 𝚠𝚊𝚝𝚎𝚛. 𝙸𝚗 𝚊 𝚋𝚘𝚝𝚝𝚕𝚎, 𝚌𝚘𝚖𝚋𝚒𝚗𝚎 𝚝𝚑𝚎 𝚋𝚞𝚝𝚝𝚎𝚛𝚖𝚒𝚕𝚔, 𝚝𝚑𝚎 𝚖𝚒𝚗𝚎𝚛𝚊𝚕 𝚠𝚊𝚝𝚎𝚛, 𝚜𝚊𝚕𝚝, 𝚜𝚞𝚐𝚊𝚛 (or Ayran) 𝚊𝚗𝚍 𝚝𝚑𝚎 𝚍𝚒𝚜𝚜𝚘𝚕𝚟𝚎𝚍 𝚖𝚞𝚜𝚝𝚊𝚛𝚍. 𝚂𝚝𝚒𝚛 𝚘𝚛 𝚜𝚑𝚊𝚔𝚎 𝚞𝚗𝚝𝚒𝚕 𝚌𝚘𝚖𝚋𝚒𝚗𝚎𝚍. 𝚂𝚝𝚘𝚛𝚎 𝚝𝚑𝚎 𝚕𝚒𝚚𝚞𝚒𝚍 𝚊𝚗𝚍 𝚝𝚑𝚎 𝚍𝚛𝚢 𝚒𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚜 𝚜𝚎𝚙𝚊𝚛𝚊𝚝𝚎𝚕𝚢 𝚒𝚗 𝚝𝚑𝚎 𝚏𝚛𝚒𝚍𝚐𝚎 𝚞𝚗𝚝𝚒𝚕 𝚛𝚎𝚊𝚍𝚢 𝚝𝚘 𝚜𝚎𝚛𝚟𝚎. 𝚃𝚘 𝚜𝚎𝚛𝚟𝚎, 𝚜𝚙𝚘𝚘𝚗 𝚊 𝚐𝚎𝚗𝚎𝚛𝚘𝚞𝚜 𝚑𝚎𝚊𝚙 𝚘𝚏 𝚝𝚑𝚎 𝚍𝚛𝚢 𝚒𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚜 𝚒𝚗𝚝𝚘 𝚊 𝚜𝚘𝚞𝚙 𝚋𝚘𝚠𝚕 𝚊𝚗𝚍 𝚕𝚊𝚍𝚕𝚎 𝚝𝚑𝚎 𝚕𝚞𝚚𝚞𝚒𝚍 𝚘𝚗 𝚝𝚘𝚙. ꧁꧂ #summersoup #okroschka #окрошка #okroshka #russianfood by @chebuvera

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6 years ago

𝚂𝚄𝙼𝙼𝙴𝚁 𝚂𝙾𝚄𝙿 𝙶𝙰𝚉𝙿𝙰𝙲𝙷𝙾 𝙼𝙼𝙼𝙸𝚜 𝚒𝚝 𝚐𝚊𝚣𝚙𝚊𝚌𝚑𝚘 𝚠𝚎𝚊𝚝𝚑𝚎𝚛 𝚢𝚎𝚝? 𝚃𝚑𝚎 𝚊𝚗𝚜𝚠𝚎𝚛 𝚒𝚜 𝚢𝚎𝚜 𝚒𝚏 𝚝𝚑𝚎 𝚜𝚞𝚗 𝚒𝚜 𝚜𝚑𝚒𝚗𝚒𝚗𝚐, 𝚊𝚗𝚍 𝚝𝚑𝚎 𝚝𝚎𝚖𝚙𝚎𝚛𝚊𝚝𝚞𝚛𝚎𝚜 𝚑𝚊𝚟𝚎 𝚌𝚕𝚒𝚖𝚋𝚎𝚍 𝚝𝚘 𝟸𝟻-𝟸𝟽𝙲. 𝚃𝚑𝚒𝚜 𝚟𝚎𝚐𝚊𝚗 𝚛𝚎𝚌𝚒𝚙𝚎 𝚒𝚜 𝚏𝚛𝚘𝚖 𝚖𝚢 𝚍𝚎𝚊𝚛 𝚂𝚙𝚊𝚗𝚒𝚜𝚑 𝚏𝚛𝚒𝚎𝚗𝚍, 𝙼𝙼𝙼, 𝚝𝚑𝚎 𝙼𝚊𝚍𝚛𝚒𝚕𝚎𝚗̃𝚊 𝚎𝚡𝚝𝚛𝚊𝚘𝚛𝚍𝚒𝚗𝚗𝚊𝚛𝚎. 𝙸𝚗𝚐𝚛𝚎𝚍𝚒𝚎𝚗𝚝𝚜𝟸 𝚔𝚐 𝚛𝚒𝚙𝚎, 𝚜𝚠𝚎𝚎𝚝 𝚝𝚘𝚖𝚊𝚝𝚘𝚎𝚜 𝟷 𝚕𝚊𝚛𝚐𝚎 𝚌𝚞𝚌𝚞𝚖𝚋𝚎𝚛𝟸-𝟹 𝚛𝚎𝚍 𝚋𝚎𝚕𝚕 𝚙𝚎𝚙𝚙𝚎𝚛𝚜 (𝚘𝚛𝚊𝚗𝚐𝚎, 𝚢𝚎𝚕𝚕𝚘𝚠 𝚘𝚔)𝟷 𝚌𝚕𝚘𝚟𝚎 𝚐𝚊𝚛𝚕𝚒𝚌𝟹-𝟺 𝚃𝚋𝚜𝚙 𝚎𝚡𝚝𝚛𝚊 𝚟𝚒𝚛𝚐𝚒𝚗 𝚘𝚕𝚒𝚟𝚎 𝚘𝚒𝚕𝟷-𝟸 𝚃𝚜𝚙 𝚜𝚑𝚎𝚛𝚛𝚢 𝚟𝚒𝚗𝚎𝚐𝚊𝚛 (𝚠𝚒𝚗𝚎, 𝚊𝚙𝚙𝚕𝚎 𝚘𝚔, 𝚋𝚊𝚕𝚜𝚊𝚖𝚒𝚌𝚘 𝚗𝚘𝚝 𝚘𝚔)𝟹 𝚝𝚑𝚒𝚌𝚔 𝚜𝚕𝚒𝚌𝚎𝚜 𝚘𝚏 𝚋𝚊𝚐𝚞𝚎𝚝𝚝𝚎 𝚘𝚛 𝚜𝚒𝚖𝚒𝚕𝚊𝚛 𝚠𝚑𝚒𝚝𝚎 𝚋𝚛𝚎𝚊𝚍, 𝚌𝚛𝚞𝚜𝚝 𝚘𝚗 + 𝚖𝚘𝚛𝚎 𝚏𝚘𝚛 𝚌𝚛𝚘𝚞𝚝𝚘𝚗𝚜 (𝙱𝚃𝚆, 𝚝𝚑𝚒𝚜 𝚒𝚜 𝚊 𝚐𝚘𝚘𝚍 𝚠𝚊𝚢 𝚝𝚘 𝚞𝚜𝚎 𝚞𝚙 𝚘𝚕𝚍 𝚋𝚛𝚎𝚊𝚍) 𝚂𝚊𝚕𝚝, 𝚜𝚞𝚐𝚊𝚛 𝚝𝚘 𝚝𝚊𝚜𝚝𝚎𝙶𝚊𝚛𝚗𝚒𝚜𝚑 𝚘𝚙𝚝𝚒𝚘𝚗𝚜𝙵𝚛𝚎𝚜𝚑 𝚋𝚊𝚜𝚒𝚕𝚆𝚑𝚒𝚝𝚎 𝚘𝚛 𝚛𝚢𝚎 𝚌𝚛𝚘𝚞𝚝𝚘𝚗𝚜, 𝚊𝚗𝚍/𝚘𝚛 𝚛𝚘𝚊𝚜𝚝𝚎𝚍 𝚖𝚒𝚡𝚎𝚍 𝚜𝚎𝚎𝚍𝚜 (𝚜𝚞𝚗𝚏𝚕𝚘𝚠𝚎𝚛, 𝚙𝚞𝚖𝚙𝚔𝚒𝚗, 𝚙𝚒𝚗𝚎 𝚗𝚞𝚝𝚜)𝙿𝚛𝚎𝚙𝚊𝚛𝚊𝚝𝚒𝚘𝚗𝚂𝚘𝚊𝚔 𝚝𝚑𝚎 𝚋𝚊𝚐𝚞𝚎𝚝𝚝𝚎 𝚜𝚕𝚒𝚌𝚎𝚜 𝚠𝚒𝚝𝚑 𝚝𝚑𝚎 𝚘𝚒𝚕, 𝚝𝚑𝚎 𝚟𝚒𝚗𝚎𝚐𝚊𝚛, 𝚊𝚗𝚍 𝚝𝚑𝚎 𝚐𝚊𝚛𝚕𝚒𝚌 𝚒𝚗 𝚊 𝚏𝚕𝚊𝚝 𝚍𝚒𝚜𝚑.𝙿𝚒𝚕𝚎 𝚞𝚙 𝚝𝚑𝚎 𝚌𝚘𝚛𝚎𝚍 𝚝𝚘𝚖𝚊𝚝𝚘𝚎𝚜, 𝚋𝚎𝚕𝚕 𝚙𝚎𝚙𝚙𝚎𝚛𝚜, 𝚊𝚗𝚍 𝚙𝚎𝚎𝚕𝚎𝚍 𝚌𝚞𝚌𝚞𝚖𝚋𝚎𝚛, 𝚊𝚕𝚕 𝚌𝚞𝚝 𝚒𝚗 𝟸-𝟹 𝚌𝚖 𝚌𝚞𝚋𝚎𝚜, 𝚒𝚗 𝚊 𝚕𝚊𝚛𝚐𝚎 𝚓𝚊𝚛. (𝚄𝚜𝚎 𝚝𝚑𝚎 𝚌𝚞𝚔𝚎 𝚙𝚎𝚎𝚕 𝚊𝚜 𝚊𝚗 𝚎𝚢𝚎 𝚖𝚊𝚜𝚔). 𝙿𝚞𝚛𝚎𝚎 𝚝𝚑𝚘𝚛𝚘𝚞𝚐𝚕𝚢, 𝚊𝚍𝚍𝚒𝚗𝚐 𝚝𝚑𝚎 𝚋𝚛𝚎𝚊𝚍/𝚘𝚒𝚕/𝚐𝚊𝚛𝚕𝚒𝚌 𝚖𝚞𝚡𝚝𝚒𝚛𝚎 𝚊𝚋𝚘𝚞𝚝 𝚑𝚊𝚕𝚏 𝚠𝚊𝚢 𝚝𝚑𝚛𝚘𝚞𝚐𝚑 𝚝𝚑𝚎 𝚙𝚛𝚘𝚌𝚎𝚜𝚜. 𝚂𝚎𝚊𝚜𝚘𝚗 𝚝𝚘 𝚝𝚊𝚜𝚝𝚎. 𝙲𝚑𝚒𝚕𝚕 𝚟𝚎𝚛𝚢 𝚠𝚎𝚕𝚕, 𝚙𝚛𝚎𝚏𝚎𝚛𝚊𝚋𝚕𝚢 𝚘𝚟𝚎𝚛𝚗𝚒𝚐𝚑𝚝.𝙰𝚟𝚘𝚒𝚍 𝚝𝚑𝚎 𝟻 𝚖𝚘𝚛𝚝𝚊𝚕 𝚜𝚒𝚗𝚜 𝚘𝚏 𝚐𝚊𝚣𝚙𝚊𝚌𝚑𝚘 (𝚊𝚌𝚌𝚘𝚛𝚍𝚒𝚗𝚐 𝚝𝚘 𝚖𝚢 𝚐𝚘𝚜𝚙𝚎𝚕):-𝚝𝚘𝚖𝚊𝚝𝚘𝚎 𝚓𝚞𝚒𝚌𝚎-𝚙𝚎𝚎𝚕𝚎𝚍 𝚝𝚘𝚖𝚊𝚝𝚘𝚎𝚜-𝚘𝚗𝚒𝚘𝚗𝚜-𝚝𝚘𝚘 𝚖𝚞𝚌𝚑 𝚐𝚊𝚛𝚕𝚒𝚌-𝚒𝚗𝚜𝚞𝚏𝚏𝚒𝚌𝚒𝚎𝚗𝚝 𝚌𝚑𝚒𝚕𝚕𝚒𝚗𝚐 𝚝𝚒𝚖𝚎#gazpacho #coldsoupseason #summersoup #coldsoups #гаспачо #летнийсуп #холодныйсуп #sommersuppe #𝚟𝚎𝚐𝚊𝚗 ꧁꧂ by @chebuvera

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6 years ago

GROUND tonka beans? JAMAIS! #blasphemy #tonkabean #tonkabohne #тонкабобы by @chebuvera

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0

6 years ago

The best eggplant recipe ever. Use on its own, in vegan lasagna, ratatouille... #eggplant #aubergines #баклажаны by @chebuvera

14

0

6 years ago

Brie or Camembert warmed up with dried fruits, almonds, pistachios and Grand Marnier. Сыр бри или камамбер, слегка разогретый в духовке с сухофруктами, орехами и Grand Marnier. #brie #camembert #grandmarnier by @chebuvera

21

4

6 years ago