Nacktmull

Du kannst mich bannen so oft du willst. Das ist hier ist nicht Reddit! Ich kann mir unendlich viele neue Accounts machen!

Please let me know how to use this. Your help is very appreciated.

Edit: This is not a ready meal, it´s an ingredient and I am interested in what recipes to use it for.

Please let me know how to use this. Your help is very appreciated.

Edit: This is not a ready meal, it´s an ingredient and I am interested in what recipes to use it for.

Today I would like to introduce you to Small Lebowsky, an austrian artist who became a living legend with a cult following on german speaking reddit communities. Especially the biggest german meme community r/ich_iel loves him for posting a new frog drawing every wednesday, always titled "Es ist Mittwoch meine Kerle" - "It's Wednesday my dudes", which he kept up for several years if I'm correct. Some time ago he stopped the traditional Wednesday frog posts on reddit and took a break, to soon after resurface on lemmy/mastodon.

His style is characterized by clear lines and is strongly influenced by manga, anime and Japanese pop-culture, as well as western fantasy and science fiction. His drawings are usually stuffed with -more or less insider- references and easter eggs for the viewer to find.

Check out his work here:

https://lemmy.world/u/[email protected]

https://www.instagram.com/smalllebowsky/

https://www.deviantart.com/smalllebowsky

https://www.behance.net/gallery/107789645/Drawings-and-Illustrations-2020/modules/617837871

cross-posted from: https://troet.cafe/users/smalllebowsky/statuses/111214826371996392

Es ist Mittwoch 🍝meine Lieben
@dach

#drawing #zeichnung #zeichnen #kreative #selfcare

I know there are many recipes online but I would love to get to know what your favourite recipe to make at home is. I made mostly vegan Kimchi in the past but I am ready to try recipes with fish sauce now because I have no more vegan girlfriend to consider in my cooking.

My standard is that I pre cut nappa cabbage in ready to eat size, salt it for at least a few hours and then wash it to clean it and to get the salt off. I make a sauce from Korean red pepper flakes, ginger, garlic and spring onions. Sometimes I also put in onions, carrots, radish and pear too. I usually add some soy sauce (as a umami replacement for fish sauce). Then I make a slurry by cooking up some rice flower and water and mix that with the sauce. Afterwards I mix the sauce into the cabbage, put everything in a large container and let it sit at room temperature until fermentation sets in. After that I keep my kimchi on slow fermentation in the fridge.

What is your standard, what can I improve? Looking forward to reading your recipes and ideas!

Open in new tab for full size. Enjoy!