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   Joachim (joachim@boitam.eu)'s status on Sunday, 05-Jan-2025 05:15:15 JST Joachim

   in reply to

   • Krazy Krêpe

   @krazykitty wtf is he thinking, how is the camembert mediterranean??

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     Krazy Krêpe (krazykitty@mamot.fr)'s status on Sunday, 05-Jan-2025 05:15:17 JST Krazy Krêpe

     in reply to

     Also, stuffed cabbage made from
     - cabbage leaves
     - stuffed with inside of sausage, seasoned with salt and pepper
     - placed into tomato sauce made from canned plum tomatoes + water (?) + salt (??) + pepper (that's all folks)
     - surrounding a camembert

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     Krazy Krêpe (krazykitty@mamot.fr)'s status on Sunday, 05-Jan-2025 05:15:18 JST Krazy Krêpe

     in reply to

     2) using combined ingredients as much as possible, eg nut mix in baklava, garlic mayonnaise in aioli, tzatziki to top your couscous - red pepper - red onion - chicken bake (what?)

     3) never mixing more than two vegetables at a time, preferably two that don't grow at the same time of the year

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     Krazy Krêpe (krazykitty@mamot.fr)'s status on Sunday, 05-Jan-2025 05:15:20 JST Krazy Krêpe

     Started reading some of Jamie Oliver's 5 ingredient Mediterranean recipes because I was wondering how you'd get to have any ingredient after olive oil, garlic, onions, salt, pepper and herbs.

     Turns out olive oil and salt/pepper don't count, and herbs are a rare occurrence.

     So you mininize number of ingredients by
     1) only using herbs/spices when there's enough ingredients left