- Following 2.9K
- Followers 56.3K
- Engagement 3.67%
- Avg likes 2.3K
- Avg comments 109
About James Piskula
James Piskula (@the_original_dadbod) is a Digital creator creator on Instagram, also filed under SaaS/B2B and Food & beverage. The account has 56,289 followers and 2,098 published posts. Recent posts average 2,277 likes and 109 comments, an engagement rate of 3.67%.
With 56.3K followers, James Piskula is a micro creator by the common 10,000 to 100,000 definition. James Piskula follows 2,890 accounts, so the audience is roughly 19 times the size of the list followed. James Piskula uses an Instagram professional account. Flinque files James Piskula under 6 categories, led by Digital creator and followed by SaaS/B2B, Food & beverage, Food & Drink, Cuisine and Travel Influencers.
The Instagram bio for James Piskula runs to 12 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for James Piskula dates from July 2023.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
2,098 Posts
Of the 10 most recent posts shown for James Piskula, 7 are carousels, 2 are single images and 1 is a video. That mix leans toward carousels. With 2,098 posts published, James Piskula's archive runs well past the 2,000 mark. Against the audience, that is roughly 27 followers for each post published. James Piskula also keeps 5 story highlights on the profile. All 10 carry captions, averaging 138 words each. The captions are written mainly in English. Words that recur across them include itās, sunday, cooked, chicken and cheese. The captions tag #food, #sunday, #sundayroast, #beef and #chicken.
Sunday roast is the ultimate dinner. Nothing comes close. Yeah alright, itās time consuming but itās so worth it.
Nice big chicken and a lump of sirloin from did the job. Cooked up as usual using my š
Everythingās homemade too. No cheating on my watch.
Hope everyoneās having a great Sunday!
#sunday #sundayroast #beef #chicken #food
Who doesnāt love a butter chicken. I had this recipe saved in my notes from ages ago that I took from someone but I cannot remember who! Either way, itās a banger!
Served it up with some jeera rice, naans (shop bought), mango chutney and lime pickle.
Ingredients
Marinade
6 chicken thigh skinned and boned
150ml natural yoghurt
4-6 garlic cloves finely grated (can use minced garlic)
Thumb sized piece offresh ginger finely grated
Juice of half a lemon
2 tsp salt
1 tsp chilli powder
1/2 tsp ground tumeric
1 tsp ground cumin
11/2 tsp ground coriander
1 green chilli finely sliced
For the sauce
80g ghee or butter
6 cloves
2 onion finely sliced
1 cinammon stick
6 cardamom pods
1 tsp cumin seeds
Thumb sized piece of fresh ginger finely grated
4-6 garlic cloves finely grated
1 1/2 tbsp tomato purƩe
70g cashews
2 tsp ground cumin
1 1/2 tsp chilli powder
1/2 tsp ground fenugreek
2 tsp garam masala
2 tbsp salt
Tin of chopped tomatoes
175ml double cream
2 tbsp fenugreek leaves (dried)
Coriander (fresh)
Extra butter for the end.
1. Marinate the chicken thighs in the marinade and leave covered in the fridge for at least an hour but overnight is possible.
2. Put the chicken under the grill until cooked. Hopefully get a nice char on top.
3. Heat the butter/ghee in a pan and add the whole spices/seeds, cook for a minute or so before adding the onions
4. When the onions have browned add the tomato purƩe then garlic/ginger, Stir through for 2-3 minute then add the remaining spices.
5. Next, throw in the cashew nuts then add the tomatoes. Simmer low heat for around 20 mins.
6. Remove the whole spices.
7. Add the cream and some of the fenugreek leaves.
8. Stir through the cream and simmer for a couple of mins before blending to a thick smooth sauce.
9. The final step is to transfer the blended sauce into the pan and add the cooked chicken. Add some butter some fresh coriander.
10. Plate up and drizzle with cream.
#curry #rice #indianfood #friday fakeaway
Wonāt lie, completely random this. I know the pic aināt great, I wasnāt going to put it up. But I feel it deserves a grid spot.
Had hardly anything in and made this for my eldest lad. Improvised with what I had.
I did about 5 heaped tablespoons of mayo, and 2 each of tomato sauce and American mustard. Then added some pickle juice like from pickled onions or gherkins. Did that a tbsp at a time and did it to taste. About 5 of them š
Cooked some pasta and a couple of burgers. Chopped the burgers up, threw them in the pasta. A few sliced gherkins in there and mixed the sauce in. A few slices of American cheese squares on top and under the grill to melt.
He gave it 10/10 and I canāt lie, I enjoyed it as well.
#pasta #burger #cheese #food #recipe
Firstly, this song fits perfectly.
I donāt know many that donāt over indulge at Christmas. However, I take the piss. Every year, I never learn.
Iāve always struggled with my weight. I get fat, thinner, stay the same for a bit then fat again.
Every now and again, something clicks where I know I need to get serious. I had one of these moments between Christmas and New Year.
I go proper clean. Since New Years Day, Iāve been off the sugar, off the booze and off the shite. Not literally shite, shite food. I donāt eat actual shitš
Anyway, Iāve not had a drink since New Years Eve and wonāt until at least the end of January. I stopped running in November after an injury and need to get back into it.
This plate of food here may look boring. And guess what, it is when you compare it to a Chinese or a rack of short ribs or something. You know what though, itās tasty and will do the job I need it to do. Fills me up and coupled with other changes, will shred the inches from my waist.
I am sure thereās a load of you out there in the same boat. Stick at it. Donāt give in. Itās mind over matter. I might treat myself to something soon as Iām a believer in not depriving yourself as the cravings then takeover. See it as an incentive to be good on the whole.
I wonāt lie, Iām missing a pint but Iāll enjoy many pints when the suns out, much thinner and less uncomfortable than I am now.
Iām not guru by any stretch but if weight is getting you down, drop me a line and Iāll try and motivate you and get you on track.
For now, enjoy this boring dinner.
#healthy #food #healthyliving #chicken #weightloss
The pulled pork was a cheats one, itās one by Itās literally so soft and full of flavour.
I made some mac and cheese by heating a knob of butter in a pan and adding tbsp of plain flour to create a roux. Stirred in some milk, nice and slowly, ensuring the lumps were breaking down. This is all on a low heat. Added a bit of black pepper, cayenne pepper and some smoked paprika just to give it a kick. In went a load of grated cheese. When at a thickness I like, poured it all over some pasta Iād cooked.
Threw on some red peppers and jalapeƱos for an extra bit of sass before finishing with some jalepenos hot sauce.
#macandcheese #pulledpork #hotsauce
Got a real thing for eating Yorkshire puddings this time of year. Couldnāt be arsed with a full roast for this one. Itās not todayās, cooking a duck in a bit.
Half a chicken with salt, pepper and thyme. Used my to make sure it was nice and juicy. The packet instructions on a chicken are the biggest load of shite. Cook to temperature and youāll never look back.
Massive yorkie, homemade stuffing and creamed kale. Made a gravy using the chicken stock.
Absolutely fabulous!
#sunday #chicken #sundayroast #food
What a way to start a day. Ribeye steak and fried eggs.
Nothing but salt, pepper and proper butter. Love cooking in butter. This is a right good way to start a day.
Ribeye is probably my favourite cut. Whatās yours?
#sunday #food #steak #eggs #breakfast
One from a couple of weeks ago.
I absolutely love cooking and eating a Sunday roast. Itās my favourite dinner.
Everything here is homemade. The stuffing, cauliflower cheese, beef dripping spuds, honey carrots and parsnips, mash and Yorkshire puddings. Thereās some tenderstem, red cabbage and pan fried sprouts.
Now itās getting colder, the roasts will be flowing!
The beef was slightly overdone because Iād had a few beers. When I say a few, I mean more than a few š I used my trusty but didnāt look at my phone to get the notificationsš it would be spot on for others, just I prefer mine rare.
All in all, not a bad effort for a pissed up cook š
#sunday #sundayroast #roastdinner #beef #food
Not many words needed. This was last Sunday as itās Curry Club tonight!
Made a massive Yorky and filled it with beef rib, duck fat spuds and carrots, creamed spinach, homemade stuffing and gravy.
As always, meat cooked to perfection using my
Sunday roast is unrivalled in my book.
#sunday #sundayroast #beef #food #roast
Canāt believe I hadnāt thought of this one sooner, itās an absolute belter!
Fluffy spud with a crispy skin, cheesy cauli and topped with bacon. What more could you actually want?
Who would have a go on this?
#spud #jacketpotato #potato #cauliflower #cheese
James Piskula's engagement
James Piskula's engagement rate on Instagram is 3.67%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 27 followers. An average post collects 2,277 likes and 109 comments, close to 21 likes for each comment.
Engagement rate
3.67%
- Avg likes
- 2.3K
- Avg comments
- 109
- Interactions : followers
- 1 : 27
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Frequently asked questions
These answers about James Piskula are generated from the Instagram profile data Flinque holds for the account.
Who is James Piskula?
James Piskula (@the_original_dadbod) is a Digital creator creator on Instagram, also filed under SaaS/B2B and Food & beverage. James Piskula uses an Instagram professional account. The Instagram bio for James Piskula runs to 12 words across 4 lines.
How many followers does James Piskula have?
James Piskula has 56,289 followers on Instagram (56.3K). James Piskula follows 2,890 accounts, so the audience is roughly 19 times the size of the list followed. With 2,098 posts published, James Piskula's archive runs well past the 2,000 mark.
What is James Piskula's engagement rate?
James Piskula's engagement rate on Instagram is 3.67%, between 3% and 6%, or 3 to 6 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 27 followers. An average post collects 2,277 likes and 109 comments, close to 21 likes for each comment.
What does James Piskula post about on Instagram?
Flinque files James Piskula under 6 categories, led by Digital creator and followed by SaaS/B2B, Food & beverage, Food & Drink, Cuisine and Travel Influencers. Of the 10 most recent posts shown for James Piskula, 7 are carousels, 2 are single images and 1 is a video. The 10 recent Instagram captions Flinque holds for James Piskula repeatedly use the words itās, sunday, cooked, chicken and cheese. James Piskula's captions carry hashtags such as #food, #sunday and #sundayroast. James Piskula writes those captions mainly in English. James Piskula keeps 5 story highlights, which open with a free Flinque account.
How do I contact James Piskula for a collaboration?
James Piskula's contact details are not published on Flinque's public profile. The Instagram bio links to 2 external sites, and a free Flinque account opens those links. Brands with a free Flinque account can shortlist James Piskula and use Flinque's outreach tools wherever a contact route is on file.
Links
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