Reinventing Western Cuisine

I haven't done this pose for a while.

Another version of the Linzer cake.

The dough is 60 grams of whole grain flour, 30 grams of butter, 20 grams of eggs, 20 grams of powdered milk and 20 grams of unprocessed cocoa powder (don't buy the dark alkalised / Dutch cocoa, there are practically no nutrients left in it).
As the first filling, I blended and cooked 300 grams of blackcurrants (you can also use more traditional redcurrants or any berries you like).
As the second filling, I mixed 250 grams of the curd cheese with the rest of the egg.

Baked for 30 minutes since it's thicker.
Since I didn't use all the blackcurrants to fill the cake, I grated a square (10 grams) of dark chocolate in the rest while still hot, mixed it and used it as an extra topping.

490 calories and 30 grams of protein per one slice (the ingredients listed will suffice for two quite big slices, about 4x4 in or 10x10 cm

Linzer Apple Cake 🇦🇹

A traditional apple cake from Austria with only one modification: the sugar in the dough has been replaced with powdered milk.
To make the dough for this one slice I used 50 grams of whole grain flour, 20 grams of salted butter and 20 grams of powdered milk and flavoured it with cassia cinnamon.
The filling is grated apples with Ceylon cinnamon, tonka beans and vanilla.
I baked it in the oven (175 C / 350 F) for 20 minutes.

457 calories, 13 grams of protein

Absolut Steiermark 🇦🇹

Pumpkin soup with pumpkin seed flour pancake noodles*, Ennstaler sour milk cheese, dried pork chips and pumpkin seed oil.
To prepare the pancake/crepe, follow my Frittatensuppe recipe from my cookbook, but instead of using normal flour, use one part of wheat flour and one part of pumpkin seed flour and use water instead of milk.
Warning: most of these ingredients are Styrian regional specialities so getting them outside Austria may be a challenge.

264 calories and 28 grams of protein

McDonald's is disgusting cheap goyslop. Change my mind.

Wagyu burger, sheep cheese, mushroom, white onion, mayonnaise/spread made of cooked eggs, creme fraiche, pumpkin seed oil, and burger bun browned in beef fat.

708 calories, 51 grams of protein

223 kg / 492 lbs / 254% BW x 3 reps

Related to today's recipe, I'm posting "The Decalogue of Artusi's cuisine", that I find useful and inspiring not only when cooking Italian food:

1. RESPECT NATURAL INGREDIENTS
   Love the beautiful and the good wherever they are and do not tolerate seeing God's grace torn to pieces.

2. USE QUALITY INGREDIENTS
   Always choose natural raw ingredients of the finest quality because this willmake you look good. 3. USE SEASONAL INGREDIENTS
   Vegetables should be prepared at the peak of their harvest time when they are inexpensive, but they should be chosen based on good quality and reasonable ripeness. Use only healthy and ripe fruit depending on the season.

3. KEEP IT SIMPLE
   My kitchen is inclined towards the simple and delicate, staying as far away as possible from foods that are too complicated and overly composed of various elements, thereby embarrassing the stomach.

4. BE PASSIONATE, CAREFUL AND PRECISE
   If you don't have the pretension to become a restaurant chef, all you need to succeed is passion, a lot of attention to detail, and precision.

5. PRACTICE WITH PATIENCE
   Have the patience to give it a try. If at first you don't succeed, do not be dismayed; good will and persistence win.

6. VARIETY, BUT RESPECTING THE TERRITORY AND SEASONALITY
   Here is how I would make a minestrone: kitchen masters should modify it in their own way and in accordance with their taste, the country, and the vegetables found nearby.

7. IF YOU VARY, DO IT WITH SIMPLICITY AND GOOD TASTE
   All dishes can be prepared in various ways according to the creativity of those who make them. When changing them at will, however, never lose sight of the simple, delicate, and pleasant flavors, so it really sits in the good taste of those who prepare them.

8. ENHANCE THE "POOR CUISINE"
   This soup that, for modesty, is given the nickname of a peasant girl, I am convinced will be appreciated by all.

9. ALWAYS BE WARY OF ALL COOKBOOKS (EVEN MINE)
   Careful of books about this art. Most of them are misleading and incomprehensible, at most, you will be able to draw some useful notions when you know the art better.

211.5 kg / 466 lbs x 7 reps
What can a full plate of Bolognese, a dried persimmon as a pre-workout and some death metal music do… (oh and this Kabuki deadlift bar isn’t bad either)

Maccheroni Alla Bolognese 🇮🇹
This is not the most famous recipe submitted to the Bologna Chamber of Commerce in 1982. This is a recipe from Pellegrino Artusi's book 'La scienza in cucina e l'arte di mangiar bene', published in 1891.
It does not contain wine or tomatoes but suggests adding liver (a good opportunity for those who otherwise don't like organ meats) or mushrooms.

Preparation:
1. Chop one carrot, one onion and two celery stalks (100 grams from each).
2. Melt a few grams of butter or lard in a pan and saute the vegetables. Move them to a pot and brown about 500 grams of ground veal.
3. Mix the meat with the vegetables and slow cook for at least three hours.
4. Stir in some liver pate, dried mushroom powder and cream and cook for another 30 minutes. (If using fresh liver, cook it with the meat.)
5. Serve with some pasta - I used Garganelli, which is egg pasta from the Emilia-Romagna region.
6. Add grated Parmigiano and nutmeg.

440 calories and 40 grams of protein (the recipe equals 4 servings)