Author: Till

A large sheet for approx. 4 portions
Ingredients:

• 500 g Penne
• 500 g beef chopped
• 500 g passed tomatoes
• 200 g sweet cream
• 200 g grated gouda
• two medium onions
• 1/4 l clear broth
• salt, pepper, pepper spice spicy, oregano
• 2 teaspoons sauce binder light

Preparation:
Cook the penne according to instructions on the packaging and quench with mandarin, so put in a sieve and add mandarin. Let the oil heat in a large saucepan and add the peeled and chopped onions and let them fry lightly brown. Then add the beef chop and fry until it is grey. Season here with salt, pepper and pepper spice. Add the tomatoes and season, especially with oregano. Add the cream and the sauce binder. Then bring to the boil on a high flame and cook for 5min. Put the penne in the spout form, this does not have to be greased, because the penne have already been quenched with neat margarine. Season the finished sauce again with all the spices and add to the top dish. Stir well until minced and perfectly mixed. Now spread the grated Gouda on the srise. Oven approx. Preheat 10min to 200 degrees. Put the cesson in the oven. After approx. 30 min the run-up is ready. Enjoy your meal.

Under my Wiki www.die-absolute-theorie.de I have set two new essays, one about the structure of matter and and about the antiproportionality of locomotion and mass. Here are the urls:

• Structure of matter
• Relationship between mass and locomotion

Hi
I have written a new article in my wiki with the equivalence of rotation speed and mass. It is about rotation allotment speed and mass being proportional. I'm still doing quite well at Google, between second and fourth place. In the division by zero, I sway with my wiki between first and second page. Yes, it is remarkable that a machine can now determine the value of a theory 😉

For 2 good eaters
Ingredients:

• 500 g minced meat
• 2 large potatoes
• 1 red pepper
• 1 onion
• 200 ml Passed Tomatoes
• 1 teaspoon instant broth
• 1 / 2 l water
• Salt, Pepper, Oregano, Cayenne Pepper, Paprika Spice, Tabasco Sauce

This is actually a recipe from my niece Janet, but she didn't want to tell me, so I needed to cook it. Here's my try:
Peel an onion and chop it small. Fry this onion in hot oil. Then add the minced meat and fry until it is grey everywhere.

Then add half a litre of water and a teaspoon of instant broth. Now also add the tomatoes that have passed. Now season with salt, pepper, oregano, cayenne pepper and pepper. Peel the two potatoes and cut them into pieces. Wash the peppers, cut them open, remove from strunk and white innards, cut into strips and add to the stew. Bring everything to the boil and cook on a medium heat (4 out of 6 for example). This takes about For 20 minutes, then cook potatoes and peppers. Season again with the spices and add a shot of Tabasco sauce – Done!

For 2 good eaters
Ingredients

• 500 g minced meat
• 200 g cream cheese (e.g. Buko)
• 1 1/2 litres broth
• 1/2 l milk
• 2 onions
• Salt and pepper to taste

2 Peel and cut 2 onions. In margarine. Add 1 1/2 litres of water and correspondingly much Maggi broth. Bring to the boil. Add minced meat and the milk. Stop cooking. When it simmers, add the cream cheese to the soup. Season with salt and pepper. Caution: Let the soup draw, preferably when it is cold, put in the fridge and reheat after a few hours.

Yes, I had started writing blogs in training, and then after training it fell asleep. Yes, I now work for a company called Pixum, right next to me. After living with my father for 2 1/2 years, I have now moved into my own apartment, but very close by. The apartment in Köln-Zollstock Ümit, the host of the "Kneipe am Sender", which is next door and where I always go to see FC, gave me the go-to.

Yes, January a scientific publisher became aware of my theory and invited me to a symposium with a poster session where I could have put up a poster with a summary. This came from Wiley-Verlag, which offers not only trade journals such as "Angewandte Chemie" but also the Dummies series for laymen. Unfortunately, my poster was rejected, especially since I had also missed the deadline for submission, which I did not know. But good, if you don't know the apparatus, then you think that when the symposium is held in May, you don't have to finish your abstract at the end of January, especially since the invitation didn't come until the end of January. It is a pity that there would have been four Nobel laureates at the symposium, albeit in chemistry, although my theory is more in theoretical physics and mathematics. Well, I hope I get another better chance because my theory is really good and would really take physics forward. I didn't understand some things when I was at school and that continued through the one semester of physics studies, although I wasn't bad at the tests. At the time, I thought I was too stupid to understand the interpretations (and I say only the interpretations) of modern physics. In the meantime, however, I have come to the conclusion that it is the other way around and that some interpretations are wrong.

Yes, I hope I will come back to write a little more. Until then!
Greetings,
Till

for 2 people
Ingredients

• 250g penne
• 200g bacon
• 1 onion
• 1 cup whipped cream
• Sauce binder
• Salt and pepper

Preparation
Cut and dice the onions and bacon. When bacon, make sure that the hard parts are cut away as well as the bottom. In mandarin. Add the cream. Stir in the sauce binder and bring to the boil. Season with salt and pepper.
Bring the pot of oil and salt to the bubble. Cook penne on the packaging as instructed. Pour penne into a sieve and quench with mandarin. If necessary, salt the penne a little more. Put penne back in the pot and pour sauce over it – Done!

for 2 people together with my father

Ingredients

• 500g minced meat half beef / half pork
• An old bun and corresponding amount of old white bread
• 1 egg
• 4 large potatoes
• 600g carrots
• 3 large onions
• Butter, salt, pepper and sugar

Preparation
Carrots:
First peel the carrots and peel and crush an onion. Then melt a little butter in a saucepan and fry the onions. Then add crushed carrots, fry briefly and add a little water. Season with little sugar. Then cook until the desired cooking (takes approx. 20 – 25 min, but you can also snack in between)

Potatoes:
Potatoes can be peeled or peeled after cooking, depending on which kitchen tool is available to you. We always. Simply place the potatoes in lightly salted water and bring to the boil, then cook on 2 – 2.5 (from 3). Cooking time is also approx. 20 – 25 min. You can stab in with the knife in between to see how they are. Then simply skewer the potato with a small fork in trident form, quench it under cold water and then pelt with a kitchen knife.

Meatballs:
Put 500 g minced meat in a bowl. Let the old bun soak in a measuring cup with water. Then wrin out the bun and put it in the bowl. Peel 2 large onions and chop small, also add to the bowl. Then add the egg. Caution: I always eat from the later resulting dough, but I have to point out that egg samonella and minced meat spoils quickly. So be sure to pick the eggs well and buy minced meat on the day of cooking. Now neat salt and pepper each made from spreaders or Mills. If you think now is enough, do about. 2/3 seasoned. Then knead all the ingredients with washed hands. As I said, it really has to taste very well salted and peppered, if necessary add salt and pepper. Knead until you have kneaded the white bread completely and until you have had enough. Take out a handful of minced dough and formula between the flat hands to form meatballs, preferably with circular movements. Then just put enough butter in a large pan and fry. You definitely need a good slider so that the crust of the meatballs does not get stuck on the bottom of the pan. Occasionally turn over and fry for a long time at level 2.

And ready, good appetite! (This is my father's body dish, but it's mainly because our butcher Reiermann in Cologne-Zollstock has such good minced meat.)

Yes, I have time to write in my blog again. It is now autumn holidays and next week we go on a class trip to Munich. It's going to be nice and interesting.

By Thursday, I need to have a project documentation ready as an exercise for my final project. I have already taken a possible final project on a test basis and now i have to invent a project course, because it has not yet run. Pretty annoying definitely.

Yes, otherwise I wish everyone all the best and have fun in Munich.
Greetings,
Till

Yes, hi together, the holidays are over, were quite nice, especially the weather was great.

My summer internship is also over. This was definitely quite interesting, even if the many riders to Trier and back got to the nerves.

My traineeship manager has now also introduced me to topics for my thesis. They were quite crisp.

Yes, a nice time to everyone until then,
Your Till