On Hold

This site will remain on hold until the situation with Jonas’s teeth improves. It’s hard to make a cooking show when eating hurts.

Yes, this is making us sad, too.


We’re almost ready to publish a batch of new episodes. Unfortunately Jonas cannot, at this moment, speak without pain. Just our luck…

He’s getting his jaw scanned on Monday, which will hopefully provide some answers. As soon as he’s better, we can finally resume our poor old schedule, so often interrupted by accidents and injuries that it’s barely recognizable anymore.

A New Year

As you may know, 2012 ended up being a difficult year for us, which severely impacted The Starving Artists’ Kitchen. We’re sad about that, but health is one of those things that have to come first.

2012 is over now, however, and with everyone being more or less OK, we can finally finish up those unaired episodes, and start filming new ones!

About Requests

Producing these episodes has been slow, mostly because we were dealing with the fallout from Verena’s accident (she was hit by a taxi) and the cat getting sick, but we’re working on a number of episodes based on the IndieGoGo requests/rewards.

However, since many of these requests are fairly abstract and each episode focuses on one recipe, it will sometimes takes us more than one episode to properly engage with them.

We are currently finishing up an episode on making pizza and researching the issue of affordable and healthy dieting. (The latter is quite a challenge!)


Episode 3: Crunchy Chicken Minischnitzel

The show finally returns with an episode about making schnitzel. Or schnitzels. In German the plural doesn’t take an “s”, but we’re not here to debate linguistics, are we? Note that this recipe is a little complicated, so if you’re a beginner, it’s not a bad idea to just make the schnitzel(s) and eat them with french fries or something.

For the schnitzel(s)

  • 450g chicken breast
  • 200g breadcrumbs
  • 3 medium eggs
  • 50ml milk
  • 4-5 tbsp flour
  • salt & pepper

For the sauce

  • 300g mushrooms (champignons)
  • 1 medium onion
  • 150ml cream
  • a handful of parsley
  • 1tsp paprika
  • 50g butter
  • 2-3 tbsp flour
  • salt & pepper

For the mashed potatoes

  • 500g potatoes
  • 100ml milk
  • salt, pepper & nutmeg

A word or two about amounts. With the weird variety of measuring systems employed in the English-speaking world, we’re a little confused about how to make these lists. The oz amounts in the video are based on the US rather than the Imperial system, but this is potentially misleading; having three different systems of measurement in each video also seems like a recipe for disaster (hah). Perhaps we’ll start using only metric amounts in the video and have the other amounts on the site. Does that seem like a good idea? Anyway, this is one aspect of the show we still need to smooth out.


Good news everyone: the wait will be over shortly. We would like to apologize for the delay, but there was a game to finish (we are after all starving artists) and Jonas and Cat were vying for who can be the sickest, which on top of everything else didn’t leave much time for cooking, let alone making videos. Luckily now the game is finished and both Jonas and Cat are on the mend, so expect updates and videos very soon.

There’s a ton of amazing recipes that we want to show you and I think we should be getting around to making the first video in the next five to six days. If that’s too long a wait for you, you could always have a look at Jonas’s new game. And buy it, of course, together with four other awesome games for very little money.

Unfortunate Jonas is Unfortunate

It’s probably all the work. We’re in the last phase of making our new game, and that means we’re working pretty much nonstop. It’s exhausting and can take a toll on your health. Or maybe it’s just that we’re cursed.

Anyway, for the last few days Jonas has had a pain in his jaw that made it difficult for him to speak, so we couldn’t film an episode. He’s better now, and since the game will be done in a few days, we’ve decided to wait until then.

I know, I know. This is very frustrating, especially after the positive reaction to our first two episodes. There will be more! Lots more! This show is still going to take off. But I guess it’s normal to have some hiccups when you’re a starving artist.

Easter Bunnies… from Hell

 I was going to make Easter Bunnies from hefezopf dough for Easter. Easter Bunnies, if you will. See how well that worked?

"I beheld the wretch — the miserable monster whom I had created." - V. Frankenstein

Mutated demon bunny embryos from hell. Needless to say that I didn’t bring these to work, as intended, to totally impress my co-workers. I didn’t want to give them nightmares.