The Sad Bastard Cookbook

by Rachel A. Rosen and Zilla Novikov || Food you can make so you don't die. · By tRaum Books

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Thank you, this is incredible

A topic by fae.exe created Aug 03, 2023 Views: 838 Replies: 12

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fae.exe278 days ago (3 edits) (+1)

I work a lot, and when I'm in work mode, the first thing that falls off the executive functions train is being able to cook (or to clean the kitchen, or to buy groceries). And since I love cooking and have some (years into the process of being curbed) perfectionist tendencies, often the fallback option is just not eating and then wondering why I feel like shit. (It's because of not eating.)

The humour of this book is incredible, the writing is excellent, and somehow it feels like home. I might use it for cooking but for now, it feels like companionship and being seen. It feels like it's legitimate to eat a slice of bread with some tabasco on it as my diner. Or sugar spread on a toast. Or Hummus on a Spoon. Thank you.

I'll gladly wear the Sad Bastard coat on these exhausted evenings, because pay no mind to the name - it'll keep you warm when you feel cold.

tRaum BooksDeveloper277 days ago(+1)

AAAAAA We are so happy that you connected with the book. <3<3<3 And yess to hummus on a spoon. It is not in the cookbook, but it is definitely a Thing that happens (and has happened to me). Thanks for such a lovely comment. <3

ZillaNovikov275 days ago(+1)

We relate far too much to executive function fails ... and so happy we can help!!!

alyd asmar270 days ago(+1)

Replying here cause fae is my friend x) and also I 100% agree with them.

I am actually already an amateur of sad bastard cooking, as in, most of my meals are any combination of bread/semolina/pasta/rice + hummus/tomato sauce/pesto. I don't know if it's common in other countries (or in your book sorry, I have just started reading it), but semolina (coarse ground wheat) is the best thing, basically like pasta in terms of role in the meal, but you just need to add steaming water (not even boiling) and it's ready in 5 min. Maybe even faster than ramen :p
(also omggg tomato sauce on toast is sooo underrated, in France at least)

A lot of my friends judge me for my food habits... so I agree with fae that having such a nice book might bring us bastards some sense of legitimacy x)
And of course I'm also super happy to see many new ideas and variations :-)

Thank you so much for this book!!!

ZillaNovikov270 days ago(+1)

I use couscous like that, but I've never had semolina ... that sounds epic. Off to the grocery store!

Well. Eventually. I'm not rushing anywhere. I am tired. :P

I'm so glad you like the book.

alyd asmar269 days ago(+1)

Ohhhhhhhhh I just found the couscous section ok, don't know why I didn't think of the word! in French we call it "semoule de couscous".

If I understand correctly, semolina is the smoother grained version then? Then I never used semolina for salty dishes, but I've used it for fast desserts, with sugar/cinnamon/chocolate powder, since it has a more creamy texture than couscous.

ZillaNovikov269 days ago(+1)

Wait, wait, wait, how do you make this combination? Is it a bit like porrige with oats? I am very interested.

alyd asmar269 days ago(+1)

I usually just mix it with water (which I guess could be milk for fancy people) + sugar/stuff and then cook it either:
- boiling water and then adding the semolina little by little while mixing (a bit like oat porridge)
- in the microwave, if I remember correctly it takes some rounds to get to the proper texture

I think it's called semolina pudding? It can also be done with any type of flour, both in pot and microwave (but idk if I would recommend the wheat flour + microwave version, which I used to make years ago but has a slightly dubious taste I think xD)

ZillaNovikov268 days ago(+1)

:D I will try this!

fae.exe261 days ago

(I, for one, love your food habits you gremlin <3 Let's all hop on the sad bastard train)

axoona234 days ago(+1)

replying here as well I hope you don’t mind ;)

I love how on point this book is. Like how some recipes are the actual way I make food (and the why I make it !) you captured that exact state of mind. And it gives so many further ideas. I love it, thank you so much.

And so big up for frozen pierogi recipe !!! Cause woa this is like my THE depression food, I have this chance that when mum comes over she makes me loads of them (the best kind, with white cheese, oignons and potatoes) and packs them in the freezer ✨🥟

axoona234 days ago

heh and since you’ve been sharing some of your recipes, I’d like to share one of my latest inventions. Depending on ingredients it can turn into gulash or masala-kind-of dish ;)

Main ingredients are lentils and pearl barley (I add slightly less barley than lentils because it inflates, but I love the crunch it gives to dish). Don’t use red lentils though, only brown or green.

If I’m motivated I stir fry some garlic and oignons beforehand and maybe some veggies if I’m going for gulash (peppers, zucchini, aubergine, fennel…) and spices (for gulash smoky paprika is must and then optionally I add caraway, allspice berry, majoram, laurier, for masala like I add curry spices like curcuma, cumin, fennel, coriander, kardamom etc). Add chilli for both 🌶️

If I’m not motivated I add everything with the lentils and pearl barley.

Then I add water (for gulash) or oat milk (for masala) and cook without stirring and adding liquid every 10 min if needed until is done 😊

ZillaNovikov196 days ago

You are completely correct, that is the best kind of perogi. Tell your mom to make extra for me!

itch.io

The Sad Bastard Cookbook

Thank you, this is incredible