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I wouldn't know about Germany, but they do operate in the Netherlands 
Most of it isn't very complicated.
I should add that I don't eat fish or meat.
The most complicated stuff I get are oven dishes like lasagna and moussaka, lots of vegetables and stacking.
The moussaka is complicated and takes a good hour to make, but it's worth it though 
I recently had one that was a lot of work, cost me around 90 minutes, and I didn't even like it that much.
Can't remember what it was though.
Not sure if I really didn't like it or if I messed up 
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My family uses Dinnerly. very nice.
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Never heard of them.
Looking at their website I'm pretty sure they don't operate outside the USA.
You have to enter a zip code and they don't allow letters.
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many "dinner/food delivery" sites are springing up all over the world, so that is good for you and I.
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Long ago I learned to use cooking shows for technique not recipes.
In truth, part of this is necessity as I've been a vegetarian for just shy of 49 years - but technique is what you should really be looking to get out of them, anyway.
Some good knives will help speed up your prep. Also, certain vegetables have a natural set of cooking cutting options to speed you along your way, onions in particular.
A good peeling tool. There are variants and they do have a bit of personal taste for comfort and speed. I'm an away-peeler; Mrs. is a towards-herself peeler (which is rather common). We differ on our weapon of choice. Either way, a good peeler is really quick.
With experience, you can prepare much as you go along. Prep concurrent with the cooking so far as is possible. Garlic can be bought pre-chopped saving much time. Two-pound jar in the fridge.
Unlike the TV entertainers, I can usually cook the whole thing in one pot - just as in the Chinese takeout (timing is everything). My rice cooker, from before they were popular, is approaching its 40th year of service and might count as a second pot.
In my case, as a vegetarian, there's generally more prep time for a meal. I can't just throw a slab of some beast into a hot environment and wait for it to suitably change color. I get paid back, however, on the back end of the process as cleanup, sans the grease, is generally easier.
Don't even try to imitate them any more than any other TV actor/actress. You don't have a staff doing all the work for you and you cook in real-time, not put it in the oven and take out one that's already conveniently just ready a minute later.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos, GHB wrote: Some good knives will help speed up your prep
I been using blunt knives for a long time; I don't like sharp things. It was weird to hear that blunt knives are more dangerous than sharp ones.
W∴ Balboos, GHB wrote: Unlike the TV entertainers, I can usually cook the whole thing in one pot
Slowcooker. Turn it on before work, forget it, come home to a great smell. It's like a rice-cooker, but for veggies (and/or meat).
Unions are available pre-sliced, so why even bother?
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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The reason blunt tools are more dangerous is that you typically will be applying more force to get the to do the job which not only increases the chances of slipping (dangerous) but the damage done is rather horrid (ripped instead of sliced).
I'm not talking slow cooker - think more in terms of the Chinese cookery in a Wok. Slow cookers I use for that odd occasion where I'm making a lot of soup or to handle something that takes a long time to cook, such as dried beans. Great when it's appropriate but rather limiting.
Onions grow more-or-less pre-sliced. They're easily cut into rings (equitorial axis), curved little spears (other axis, after cutting at least in half pole-to-pole) and even easily diced. Cleaning is trivial - just peel off a layer. Of all the vegetables I'd consider buying pre-processed, they're probably the least likely.
The point is that those cooking shows are totally impractical for us mere mortals. For example, they always have all the fresh herbs available (not dried like the rest of us). They have no expense budget in a real sense - so they have an array of ridiculous, exotic, and costly oils for their preparation. Pepper always from an exotic grinder. Basically, they shop in a gourmet shop and fresh markets - because they have nothing else to do all day. Health considerations, such as in adding enormous amounts of butter to nearly everything, that's not their problem.
So, you watch them for hints. Flavor combinations and variants you may not think of. Then you cook in a manner that is realistic with ingredients that are practical and accessible.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos, GHB wrote: The reason blunt tools are more dangerous is that you typically will be applying more force to get the to do the job
Yup. Still learning.
W∴ Balboos, GHB wrote: Onions grow more-or-less pre-sliced.
I'm already proud when I buy them presliced, instead of a frozen pizza 
W∴ Balboos, GHB wrote: The point is that those cooking shows are totally impractical for us mere mortals. For example, they always have all the fresh herbs available (not dried like the rest of us). They have no expense budget in a real sense
[..]
So, you watch them for hints. Flavor combinations and variants you may not think of.
I watch it for entertainment; masterchef and the likes never give ingredients nor instructions; I don't think it is meant to be educational. The fact that you do says a lot about what you can do in the kitchen 
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Eddy Vluggen wrote: The fact that you do says a lot about what you can do in the kitchen
Well, I never make the same thing twice - following the "What do you have? Those are the right ingredients" rule. That even goes so far as to use frozen corn (maize) in what was euphemistically a Chinese dish. At least the cooking style. Or using techina for sauce.
Some things come out extraordinarily good - making lasagna using matzoh (basically a flour-and-water only cracker) via microwave. Many a replay on that experiment.
Chinese - Mrs. often says it's better than the restaurant - and sometimes, it's much less of a hit.
Indian style - still learning - but throw in some enough curry and who can tell the difference?
Habanero peppers make a really good hot sauce but use with care.
Our oven is used to store pots and things - hasn't been turned on in years. Years ago, baking, especially bread, was on the agenda. Particularly making the dough with a ton of sharp cheddar built in. Amazing toast. Bygone days.
I never try to make my own pizza - Totally unequipped.
But is there a point to this? Let your imagination take you where you go. Taste is a very subjective subject. Give cooking your thought - not someone elses - your the one who's going to eat it.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos, GHB wrote: via microwave.
W∴ Balboos, GHB wrote: I never try to make my own pizza - Totally unequipped.
It's simple and quick, and one of the very, very few vegetarian recipes I can make.
W∴ Balboos, GHB wrote: But is there a point to this?
Yup, showing me I should experiment more
W∴ Balboos, GHB wrote: Give cooking your thought - not someone elses - your the one who's going to eat it.
More tasting and asking about cooking; discovering that things that were yucky as a kid now suddenly taste great. Mycroft once gave a lamb-dish with coffee-creamer sauce. That's not some taste you can make up and which is hard to imagine.
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Eddy Vluggen wrote:
W∴ Balboos, GHB wrote: I never try to make my own pizza - Totally unequipped.
It's simple and quick, and one of the very, very few vegetarian recipes I can make.
There have been debates here, some quite heated, as to what comprises a pizza. I am, spoiled - being fortunately able to by real NY style pizza in NYC area. It's ends up a debate of what one could perceive as a subjective matter (except, of course, I know I'm right and the others, in their innocence, do not know any better). Aside from a 600F-700F stone floored oven, most people don't realize it requires high-gluten flour so the dough can be very stretchy and yet maintain it's composure when baked.*
Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza.
* Here comes the unwanted debate.
** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos, GHB wrote: Now - that doesn't mean one cannot make sauce and cheese on a bread-dough items that are tasty. It's just not what I'm looking for when I want pizza.
Fair enough; only tasted that once and it is a class of its own. And not going to compare it to the Italian ones.
W∴ Balboos, GHB wrote: ** if you can find it, try "super firm" ToFu - it's as hard as cheese so you can chew it. You still need to flavor it and it's environment. That soft stuff is much harder to enjoy.
Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip 
Bastard Programmer from Hell 
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Eddy Vluggen wrote: Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip
Sorry for yet another post. It's a trick I learned quite by accident (although it's apparently well known).
If you have some reasonably firm ToFu (firm, extra-firm) in a package you can do the following experiment:
1 - freeze it solid within the package, liquid and all
2 - when it's good and solid (often appears yellower) put back in fridge to thaw
3 - in a day or so, when it's thawed, you will find a miraculous transformation!
The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste.
Seriously Asian: Frozen Tofu | Serious Eats[^] - although in my experience it looks much spongier that the illustration, the author also stumbled across it by accident.
A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
| Ravings en masse^ |
|---|
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos, GHB wrote: Sorry for yet another post.
Not at all; it's enjoyable and your post is more help then the recipes in the magazines here. If you ever get guests that you're angry with, I got a nice Dutch recipe for you 
W∴ Balboos, GHB wrote: The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste.
I had 25% of that recipe; asked for it after having tofu that tasted just like fried chicken. Only hint I got was that it was flavoured with chicken-broth. Didn't work with the supermarket tofu and haven't tried since.
W∴ Balboos, GHB wrote: A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
Just googled for the difference between male and female tofu. Took me three pages to realize the joke.
 
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Eddy Vluggen wrote: Local supermarkets are a bit limited, but I'll look for it next time in Germany; thanks for the tip
Sorry for yet another post. It's a trick I learned quite by accident (although it's apparently well known).
If you have some reasonably firm ToFu (firm, extra-firm) in a package you can do the following experiment:
1 - freeze it solid within the package, liquid and all
2 - when it's good and solid (often appears yellower) put back in fridge to thaw
3 - in a day or so, when it's thawed, you will find a miraculous transformation!
The ToFu is now spongy in a very real sense. It's tougher and full of sponge-size holes. What good about this is that you can squeeze out the excess water and soak in some flavored stuff in it's place. Then cook it. The liquid should be (as I prefer) strongly flavored and spicy. I've found browning Tofu in oil, or even deep-frying, definitely improves its texture and taste.
Seriously Asian: Frozen Tofu | Serious Eats[^] - although in my experience it looks much spongier that the illustration, they author also stumbled across it by accident.
A word of warning: if you buy tofu loose (from a bucket instead of in a package) be very careful not to put more than one male in the same storage container as the females!
| Ravings en masse^ |
|---|
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Deja vu.
We been here before; did you post this, or did CP duplicate it?
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Yesterday it magically appeared and so it was. Auto-reposting seems like a brand new CP "feature" under development. Unfortunately, it didn't include the upvote from the previous version (no, I'm not trying to weasel an upvote out of this).
From your post's content, there's somewhat of a hint that these things happen.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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I hadn't noticed that behaviour before; was wondering if I should copy/paste the same answer to it 
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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Perfect size, clean up process. Works every time.
Make:.... reservations.
Well, it worked in the old days.
If you can keep your head while those about you are losing theirs, perhaps you don't understand the situation.
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"Mom?
Just calling to check what you're cooking today. Brussels sprouts? No, I'm ordering pizza."
Bastard Programmer from Hell
If you can't read my code, try converting it here[^]
"If you just follow the bacon Eddy, wherever it leads you, then you won't have to think about politics." -- Some Bell.
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That's my "cookbook".
Kelly Herald
Software Developer
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My wife and I have been experimenting with slow-cooker recipes of late. It's handy, especially with young kids, to not be tied up with a lot of post cooking cleanup. Coming home to a house filled with the smell of food is a nice mood enhancer, too.
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super wrote: Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some.
Look for clues on whether it's meant to be THE meal for thanksgiving, or one of the dishes in a french nine dish dinner.
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super wrote: Meal for 2 or 4: It is so misleading. Either I end up cooking for one person or for the whole village and then some.
I always, deliberately, cook more than needed. What isn't eaten goes in the fridge/freezer. If I'm going to spend, (a fairly unenjoyable), time prepping and cleaning up the sizeable mess that I always manage to create, I want the maximum benefit. And a couple of cooking free days, sort of makes it worth it.
Being a veggie, pretty much everything is good for freezing - and, somehow, it tastes better when all you've had to do is defrost and stick it in the microwave.
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I'm trying to come with a simple article on building state machines. I figured it wouldn't be too complicated, nor should it be since I wanted the article to be accessible to beginners.
The trouble is, I can't think of a simple example of a state machine that is real world at all, and I don't want to lead with something contrived because I also want to explain the "why" of state machines with a practical example.
This shouldn't be very complicated. I've been writing state machines for various things since the mid 1980s. In all that time I must have done something simple, especially since I was coding on a 16-bit machine back in the beginning.
Grrrr
Real programmers use butterflies
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