Welcome back in the new Community challenge! 
Tell us something about the food you love the most! Let’s explore dishes which are your top ones or simply the most extraordinary food which lets you enjoy a moment. Maybe you cook some dishes with your colleagues at work? Pictures, recipes, memories… 🥘
The form is flexible! Every participant gets 100 bonus points, a dedicated "Community chef" badge, and a timeless recognition. Your insights might be helpful for future visitors – food lovers of this forum! Even if you spend a lot of time on the Community sometimes it's good to take a break and eat something good 😉
Looking forward to your answers, let’s create our unique Community cookbook! 👩🍳
There are many delicious dishes in Japan, so I will participate in this challenge. "Ramen", "Yakiniku", "Sushi". It is popular not only with Japanese people but also with foreign tourists visiting Japan.
Well, I do have A LOT of good memories of food... but the vast majority is about me eating, not properly cooking 🙂
I'm the worst person around the kitchen, however... I do feel rather confident when it comes to the backyard!
I can't manage to get anything to taste good if is on the oven or on the stove... my business is playing with fire 🔥
Everything tastes better above a hot, glowing flame of goodness! 😄
I do not have many pictures of it, as it can get rather messy (especially, when moving coal around), but this one from last December made it:
Besides the spicy chorizo, there's six portions of "Secretos de Porco Preto" (literally translated, it means "Black Pig's Secrets" 🤣).
Black Pig is a species that we have a lot here in Portugal, very tasty, and "Secretos" is a portion of meat located below the surface fat, on the back side of the pig.
As you can see, a very fatty meat, very greasy, so... very tasty 😄
As I said, I'm not a chef, so the seasoning is only composed of salt sprinkled above the meat, right after putting it on the grill!
The fire should not be very high, to avoid burning the very end of the surface fat, wasting it.
A low fire also helps to avoid drying out the meat, making eat hard and tasteless.
I enjoy cooking outside with fire a lot, specially in a party occasion, having friends over!
It does require some work to maintain the proper fire, but that's the challenge of it, right? 🙂
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 🍾🍷🙃
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.
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.
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The whole process took me 1 hour and 15 minutes.
Enjoy.
123456789101112Looks amazing! And it probably tastes delicious too! 😋
Thank's for sharing the whole process! 
BTW, I didn't know there is such a thing as a pasta rack! 😃
- last edited on by
AgataWlodarczyk
Cooking is one of my passion, I would want Dyantrace to organize a virtual meet event for couple of hour where participants may a dish in their kitchen on live teams or zoom meets. Looking forward for it, meanwhile here is one recipe to try out at home which are simple to cook but makes among the top list in my favorite food.
1) Barbeque chicken Indian style
Ingredients -
a) 500 g Chicken drumstick & wings
b) 50 g Yogurt
c) 4 tea spoon Red chilly powder (Need more spicy, its your call)
d) 2 tea spoon coriander powder
e) 2 tea spoon Turmeric powder
f) 1 lemon juice
g) Finely chopped coriander and mint leaves ( Enough to cover the chicken with green color)
h) 1/2 spoon Mix spice masala
i) Salt as per taste
Steps -
a) Clean all chicken thoroughly
b) Mix all above ingredients in a bowl
c) Allow it to marinate overnight
d) Hurray just barbeque it with some olive oil on any air fryer. Make sure you flip the chicken every 5 mins until cooked juicy soft.
