Level: Scoolinary Team

Hi again, Jacob!
Your photos really spark a lot of curiosity. The attention to detail is clear, but we’d love to know a bit more—are these traditional dishes from your country? What techniques did you use? I can spot salmon, vibrant rice, a fresh tabbouleh-style salad, and what looks like cured or smoked meat. Everything looks really well executed! It would be great if you could briefly tell us what each dish is about or what inspired you.

Thanks for sharing your work with the community!

Для приготовления риса я использую соль, чёрный перец, камун и куркуму. Для приготовления лосося я использую соль, чёрный перец, сухой чеснок и приправу для рыбы. Готовлю в микроволновке в комбо-режиме 300 Вт и гриле 7 минут на высокой решётке. Сезонный салат с зеленью.I created a small add-on for the Ninja grill. I make great shashlik with it. They are well-fried, and there is no smoke at home. The shashlik is just like in nature and you can burn it with a burner if you want.I like to cook the podstroma in a vacuum because I can freeze it for a long time and defrost it one by one when I need it.