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  • LaughingAubergine
    • Usual Food

    Aubergines (Eggplants)

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    • Uncategorized

    Vegan lemon cake

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    • Usual Food

    Candy with liquid core

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  • Microbe foodie
    • Food science

    Microbes for food

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  • Unusual Food
  • Natural food colors for eggs

    Posted on September 30, 2021April 19, 2025

    Natural colors are usually preferred to synthetic ones. They tend to cause less irritation or allergies and in general more beneficial to your health. Surprisingly, there are a lot of wonderful, totally natural colors. However, they are not universal and cannot be used for every occasion. Their main problem is that they are sensitive to […]

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  • Usual Food
  • Jordanian spiced chicken and rice

    Posted on August 31, 2021August 31, 2021

    A recipe for truly magical spiced chicken with rice. Made in a single pot!

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  • Unusual Food
  • Unusual natural common cold remedies

    Posted on July 24, 2021February 3, 2024

    Inspiring and unusual cold remedies from folk medicine

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  • Fantasy Food
  • Dwarf battle bread

    Posted on June 5, 2021June 5, 2021

    Dwarf bread made on Discworld – my 5 cents on how it should be made. Useful or eating as well as fighting.

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  • Food science
  • Protein supplements

    Posted on April 10, 2021April 16, 2021

    Do protein supplements help you increase your muscle mass or muscle strength?

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  • Usual Food
  • Instant coffee

    Posted on March 31, 2021March 31, 2021

    A home experiment describing the preparation of instant coffe in your kitchen.

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  • Usual Food
  • Interesting sites and movies

    Posted on February 28, 2021December 15, 2025

    Collection of interesting and useful links.

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  • Food science
  • Candied fruits

    Posted on January 31, 2021February 7, 2021

    Simple explanation and recipe for make candied fruits at home.

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  • Food science
  • The art of ripening a kaki (persimmon)

    Posted on December 24, 2020April 23, 2025

    Kaki (persimmon) is a phenomenal fruit. It is extremely adstringent when unripe, but extremely sweet and pleasant when it is properly ripe. Its full sweetness is complemented with distinctive kaki notes and silky mouthfeel. Truly a taste that stays on your tastebuds for many minutes and in your head for hours. But ripening a kaki […]

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  • Food science
  • Food absorption

    Posted on November 29, 2020November 29, 2020

    The caloric value of food can be determined with a certain accuracy, as I have already explored. But does our body really use all the calories that we consume? For alcohol I have already answered the question but there are people claiming that we do not always get the full caloric value. That definitely needs […]

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    About me

    I am a researcher/scientist/explorer by nature as well by profession. No wonder I see everything through researcher/scientist/explorer colored lens – including one of my favorite things in life – food. I simply enjoy a good bite or a great drink and never miss an opportunity to taste one. The Internet is aiding and providing me with a never ending string of delicious things and interesting stories to spark my imagination and satisfy my hunger, therefore I decided to add my part to this delicious cauldron of human knowledge to make it even tastier.

    recent Posts

    LaughingAubergine
    Aubergines (Eggplants) - 15 May , 2026
    Vegan lemon cake - 01 Apr , 2026
    Candy with liquid core - 23 Mar , 2026
    Microbe foodie
    Microbes for food - 18 Jan , 2026
    Tomao ripening
    How to ripen tomatoes - 21 Dec , 2025
    Home made painkillers - 08 Dec , 2025

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