Cooking with recipes that give millions in a once-watched channels like Suat Durmus, “I gave the recipe according to Turkey’s economic conditions. I cook every meal. Great chefs don’t do this. They cannot explain it in a language the public understands. For example, I’m in favor of doing whatever is in people’s homes. But the chefs are doing this: ya There is a dish called salmon on a bed of granite spinach. The weight of the anchovy is 35 TL, so where should he find the salmon and turn the spinach into granite? What am I doing? For example, there is something called ‘Chicken in Salt’. If you go today, they get 300 Lira in a restaurant. I cooked salt chicken at home. It was 25 lira then, now it was 40 lira. So I showed you that what you ate for 300 liras can be done with 40 liras. That’s why my channel has become very popular, ”he said. Durmuş underlined that give recipes always considering the economic conditions in Turkey, “the Turkish people loved me so. “I did not give the recipe for the dishes that you cannot even name.”

“Very bad things are done for rating in MasterChef”

Stating that everything done on television is done with the concern of rating, Suat Durmuş said, “Programs like MasterChef are made with anxiety because it is known that they will end if they do not get ratings. When I watch it, I see very clearly that everyone in MasterChef competes very differently than they do in normal life. So the A character there is not such a man in his daily life. He struggles to be noticed there. ‘I have found the opportunity of my life right now. I am on a well watched program and here people exhibit actions and attitudes that are not in themselves, “How much can people notice me?” This sometimes causes nonsense, ”he said. Stating that he was also very uncomfortable with the attitudes in the program, Durmuş said, “Isn’t there a lot of shouting and calling? Very bad things are done for the sake of ratings. The chefs there are not such men in their real lives. But the programs they have shot in cities recently are very positive, very good things. Recently, they took Bursa and Maraş. These are nice.” said.

This is a two day recipe – like sourdough, the pretzel dough hangs out and proofs in the fridge overnight so it develops some really nice flavors. If you can’t wait overnight, start your dough really, really in the morning, it’ll need to proof for 8 hours.

Activate the yeast: Stir together the yeast and sugar with warm water in your mixing bowl.
Make your pretzel dough: Add the beer, butter, flour, and salt and knead until everything comes together into a smooth elastic dough.
Rest. Move the dough to a large, lightly greased bowl, cover and let proof in the fridge for 8-24 hours.
Shape: Divide the dough into 8 and shape into pretzels (see below).
Proof. Let the pretzels double in size.
Baked baking soda bath: In a large sauce pan, very carefully heat up the baked baking soda with water.
Dip. Carefully dip the pretzels in the baking soda bath shake off the excess and place on a parchment paper lined baking sheet. Brush with an egg yolk wash and sprinkle with salt.
Bake. Bake until beautifully brown and golden. Brush with butter if you want some extra shine and that delicious buttery flavor.

It’s Oktoberfest! Which is funny to me because it’s actually September, but I’m not one to argue with soft German pretzels, sausage, and beer. Okay, and truth is, it’s not September anymore.

Anyway, I’ve never been to Munich, where Oktoberfest – the world’s largest beer festival – is held, but one day I’d like to because I have a huge soft (pretzel) shaped spot in my heart for Bavarian food. I especially like pretzels and weisswurst, which, in Germany, go together like bacon and eggs.

Since we don’t have plans to be in Germany anytime soon (thanks covid ) we celebrated Oktoberfest at home this year, with homemade pretzels and weisswurst (not pictured). Making pretzels is no quick endeavor with that overnight rise but it’s totally worth it!
The truth is: making pretzels is dead easy.
Unlike some yeast doughs, this one comes together cleanly and smoothy, and rolls out like a charm. There’s beer in the dough too, which makes it doubly perfect for all of your Oktoberfest needs. The hardest part was not eating all of the pretzels in one go. Mike and I shared one, hot and fresh from the oven, then decided to go on a walk so we would be far away from temptation.

It’s Oktoberfest! Which is funny to me because it’s actually September, but I’m not one to argue with soft German pretzels, sausage, and beer. Okay, and truth is, it’s not September anymore.

Anyway, I’ve never been to Munich, where Oktoberfest – the world’s largest beer festival – is held, but one day I’d like to because I have a huge soft (pretzel) shaped spot in my heart for Bavarian food. I especially like pretzels and weisswurst, which, in Germany, go together like bacon and eggs.

Since we don’t have plans to be in Germany anytime soon (thanks covid ) we celebrated Oktoberfest at home this year, with homemade pretzels and weisswurst (not pictured). Making pretzels is no quick endeavor with that overnight rise but it’s totally worth it!
The truth is: making pretzels is dead easy.
Unlike some yeast doughs, this one comes together cleanly and smoothy, and rolls out like a charm. There’s beer in the dough too, which makes it doubly perfect for all of your Oktoberfest needs. The hardest part was not eating all of the pretzels in one go. Mike and I shared one, hot and fresh from the oven, then decided to go on a walk so we would be far away from temptation.

This is a two day recipe – like sourdough, the pretzel dough hangs out and proofs in the fridge overnight so it develops some really nice flavors. If you can’t wait overnight, start your dough really, really in the morning, it’ll need to proof for 8 hours.

Activate the yeast: Stir together the yeast and sugar with warm water in your mixing bowl.
Make your pretzel dough: Add the beer, butter, flour, and salt and knead until everything comes together into a smooth elastic dough.
Rest. Move the dough to a large, lightly greased bowl, cover and let proof in the fridge for 8-24 hours.
Shape: Divide the dough into 8 and shape into pretzels (see below).
Proof. Let the pretzels double in size.
Baked baking soda bath: In a large sauce pan, very carefully heat up the baked baking soda with water.
Dip. Carefully dip the pretzels in the baking soda bath shake off the excess and place on a parchment paper lined baking sheet. Brush with an egg yolk wash and sprinkle with salt.
Bake. Bake until beautifully brown and golden. Brush with butter if you want some extra shine and that delicious buttery flavor.