Of course 
. I will try to capture it on video next time.
To give it that look you will need to mix one egg yolk with a little bit of milk, then add the sesame and black seeds.
I have a memorable experience myself, I once tried to go with “a little spicy” when I was asked how I’d like my food cooked…where I should have said “mild”. I ended up leaving the restaurant with a ■■■■■■ nose 
.
@KarolinaL It will be 7 out of 10 Spicy,
I will recommend try Hyderabadi Biriyani Dish, This will be very very spicy(10/10 Spicy).
Hence I am vegetarian, I haven’t had any time.
The latest (only?) thing I ever cooked for my colleagues , was mulled wine last Christmas.
Although I agree that it isn’t food, it took me couple of integrations (, evenings & bottles) to optimize the recipe :bottle_with_popping_cork:
100% MasterChef :top_arrow: :sweat_smile: :wine_glass:
Wooow, oreo in bacon? “Fusion kitchen” :star_struck:
What a beautiful question, I’m already hungry after a full day of dynatrace.
I’m Brazilian, you know, here we have 2 main dishes, which my mother makes wonderfully.
- 1st Barbecue (Anyway)
- 2nd Feijoada (Black beans, farofa, pepper, cracklings and steak)
I love to cook and I prefer risottos and a coca-cola mouth.
obs.: I’m crazy about a Dynatrace t-shirt!!! yes hehehehehehe
Feijoada is going to win as the most cited dish 
Has no way… Too good.
When I was growing up, my grandmother made a cornflake crumb chicken dish. She would coat the chicken in olive oil, then roll them in a cornflake and spice mixture. Bake at 350 for an hour or so. It always reminds me of her.
Lovely! 
:heart_eyes:
and tasty :face_savoring_food:
I’m in love with Italian food. I hardly cook anything else besides Italian dishes. One of my very favourites is Spaghetti Poveri. It’s pretty basic and simple but tastes super-delicious. It comprises of onions, garlic, anchovies, capers, olives, and roasted breadcrumbs instead of cheese because poor people couldn’t afford cheese.
Yummy!
And olives… :heart_eyes: for me they are gold nuggets surrounded in olive oil.. :face_savoring_food:
There is nothing like the Mediterranean cousine… And, of course, olive oil is the essence of it! BTW, it’s very interesting how the gold liquid is made!
I’ll give it a try :smiley:
As an Italian descendant I love Spaghetti-This is the original recipe of my Italian grandma adapted for the modern machines.I share the recipe and process.You need 300gr. of 0000 flour for ~ 3/4 people.Add 1 egg and 5 egg yolks. 1 olive oil tablespoon. And Salt. (I double the quantities in my pictures because I cook for 6)Mix ( speed 1 in the beginning and then set to 2) until you get an NON Sticky dough. You can add water if you need to but I recommend to do this using a syringe. If you add water give time to the mixer because you can add more than you need and there’s no way back for this.When you get the dough (~1 Kg for me or half using the base measure I provide) you can split into smaller ones. And with the help of a rolling pin you are ready for the pasta roller.I start in 1 and then I go with the number 3 of thickness, for the speed I use number 2. Optional TIP I bend the borders to have a more easy-2-cut pasta. Look the pictures for how long you get the pasta. The pasta rack it’s a MUST. You need it to let the pasta dry at ambience temperature. Let it dry from 15 to 30 minutes if you added water maybe a little longer. Touch it to test it.Ok. Now you’re ready. Boiling water and after 5’ when it’s in top. You are ready.Optional TIP. You can add cherry or basil from your homemade vegetable mini farm. I use also capers.And voilà. You have happy Dynatrace customers.The whole process took me 1 hour and 15 minutes.Enjoy.
Looks amazing! And it probably tastes delicious too! :face_savoring_food:
Thank’s for sharing the whole process! :star_struck:
BTW, I didn’t know there is such a thing as a pasta rack! :smiley:
My first ever dish cooked was a pizza at age 12. With dough from scratch. From there I was hooked on cooking. I don‘t even have a favorite cuisine - doesn‘t matter if it‘s Indian, Japanese, French, Mexican… as long as it‘s savory, tasty and satisfies my foodie soul.
What I‘ve been focusing on though in the last years was getting my pitmaster bbq game on. Including buying half a pure breed wagyu ox a few weeks back…
The best one I know about Spaghetti is the Spaghetti Tree, revealed to the BBC viewers, 65 years and 2 days ago:
