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Channel

Cooking with ShIzoID

@cooking_with_shizoid

On this record: Growth · Engagement · Reactions · Stars · Posts · Cite this entry

181subscribers

+0 since we began measuring on 6 August 2026

Risers and fallers across the register · movement among entries of Under 1,000.

Register entry

Telegram ID-1001120010341
TypeChannel
Username@cooking_with_shizoid
CreatedBetween 1 April 2017 and 31 January 2020 — estimated from Telegram’s id allocation, not measured. How this range is calculated.
First recorded7 August 2026
Last confirmed live11 September 2026
Measurements held4
Confirmed unchanged1 time, most recently 11 September 2026
On Telegramt.me/cooking_with_shizoid

Growth

181182181.56 August 2026 — 181 subscribers7 August 2026 — 181 subscribers21 August 2026 — 182 subscribers11 September 2026 — 181 subscribers6 August 202611 September 2026
4 measurements spanning 36 days. Dots are measurements; the straight line between them is drawn to join them, not to claim we know the path taken in between — snapshots are recorded only when a count changes, so gaps mean “no change observed”, never “interpolated”. The vertical axis spans 181–182 and does not start at zero.
Measurement log — every subscribers count we have recorded
Measured (UTC)SubscribersChange
11 Sept 2026, 16:38181-1
21 Aug 2026, 02:27182+1
7 Aug 2026, 08:17181no change
6 Aug 2026, 09:03181first reading

Engagement

20 posts held, back to 24 April 2024the reader has not yet reached the start of this channel’s public history, so older posts may sit further back, unread. Read across 1 page of Telegram’s post history, 20 posts per page.

Nothing published in the last 30 days. ERR and ER are rolling 30-day measures, so there is nothing to compute — we hold 20 posts for this entry, the most recent from 15 March 2026. An engagement rate over an empty window would be a number about nothing.

Reaction mix

110 reactions across 19 posts, in 4 distinct kinds. The most used accounts for 37.3% of them.

Every reaction kind recorded on the sample, most used first
ReactionCountShareShare, drawn
👍4137.3%
🔥3531.8%
3330.0%
🤩10.909%

No sentiment is inferred, and none should be read in. This table is ordered by count and by nothing else. Emoji do not carry stable meaning across languages or communities — 🙏 is thanks in one channel and mourning in another — so we publish which ones were pressed and how often, and pass no judgement on what an audience meant by them.

Precision. Telegram publishes reaction counts per emoji and short-forms each one — 4.34K, 1.2M — so any single kind at or above 1,000 reaches us at three significant figures, and only counts below 1,000 are exact. The shares above are ratios of those figures and carry the same error. This is also why the total here can differ slightly from a reaction total printed elsewhere on the page: both are sums of the same rounded parts, taken over samples with different edges.

Coverage. Reactions were read on 19 of the 20 sampled posts in this sample. Summed by Telegram’s own count on each post — not by adding up the per-emoji breakdown above — those same posts carry 110 reactions in total: the kind of figure the paragraph above means by “a reaction total printed elsewhere on the page”.

Measured over the 20 most recent posts we hold, published 24 April 2024 to 15 March 2026, using the newest reading held for each. Telegram Stars are excluded: they are a payment, not a reaction, and they have their own section.

Telegram Stars

Stars received
1
across the posts below
Posts paid on
1
of 20 we hold a reading for · 5%
Most on one post
1
single highest reading

A paid reaction is a reader spending Telegram Stars — bought with money — on a post by @cooking_with_shizoid. Telegram publishes the count on the public post preview alongside ordinary reactions, and this register reads it there. It is the only figure on this site that measures money moving rather than attention.

Stars are not reactions, and the two are never added. They are rendered in the same strip on Telegram and counted in the same shape, but one is a tap and the other is a purchase. The reaction totals and the engagement rate elsewhere on this page exclude every figure in this section, and no rate here is computed against a reaction count.

This is not revenue, and we publish no currency figure. What a Star costs a reader and what it pays a channel are different numbers, Telegram takes a share we cannot observe, and the terms have changed. Converting a Star count into money would be an estimate dressed as a measurement, so the count is where we stop.

Counted over the 20 most recent posts we hold for this entry, published 24 April 2024 to 15 March 2026. Star counts above 1,000 reach us in Telegram’s short form and carry the same three-significant-figure rounding as everything else on this page.

Recent posts

15 Mar 2026, 10:48 UTC142 views10 reactions1 Starread 7 August 2026

https://medium.com/@megashizoid/%D0%B2%D1%8F%D0%BB%D0%B5%D0%BD%D0%B0%D1%8F-%D0%BA%D1%83%D1%80%D0%B8%D1%86%D0%B0-9dc2020bf1eb

8🔥2

25 Jan 2026, 13:09 UTC191 views2 reactionsread 7 August 2026

https://medium.com/@megashizoid/%D0%B2%D0%B0%D1%80%D0%B8%D0%B0%D1%86%D0%B8%D1%8F-%D0%BD%D0%B0-%D1%82%D0%B5%D0%BC%D1%83-%D0%BB%D0%BE%D0%B1%D0%B8%D0%BE-e06be6711126

2

28 Dec 2025, 06:53 UTC258 views7 reactionsread 7 August 2026
Photo

Татаки из тунца Берем тунца, если это не готовые медальоны то нарезаем его 2-2.5 см. толщиной, прогреваем до комнатной температуры, обсушиваем бумажным полотенцем и присыпав немного солью обжариваем на среднем огне на растительном масле буквально по 20-30 секунд с каждой стороны. Выкладываем на тарелку, нарезаем на довольно толстые кусочки. Ура, вы - повар. По желанию готовим соус из 1 чайной ложки кунжутного масла,

👍7

16 Dec 2025, 15:46 UTC199 views4 reactionsread 7 August 2026
Photo

Пастила из хурмы Измельчаем мягкую хурму, протираем ее через сито для удаления шкуры, заливаем в формы для пастилы и сушим в деградаторе 4-6 часов на 70 градусах. Время зависит от толщины заливки. В следующий раз попробую добавить цедру и сок лайма.

🔥4

8 Nov 2025, 01:36 UTC242 views3 reactionsread 7 August 2026

https://medium.com/@megashizoid/огонек-21904be18af8

2👍1

21 Sept 2025, 13:56 UTC290 views10 reactionsread 7 August 2026
Photo

Наверное одним из самых простых способов приготовления для меня остаётся sous vide, делать даже особо не надо ничего, просто посыпать утиную грудку перцем и солью, при желании добавить розмарин/тимьян/сливочное масло, запихать в пакет и отправить на пару часов при 60 градусах готовиться, после чего остаётся только обжарить немного со стороны шкуры и voilà - еда готова. Сочная, нежная, с насыщенным вкусом, крайне реко

9🔥1

1 Apr 2025, 15:29 UTC444 views5 reactionsread 7 August 2026

https://medium.com/@megashizoid/%D0%BA%D0%B8%D0%BC%D1%87%D0%B8-3d6eeb366da0

3👍2

25 Mar 2025, 15:22 UTC406 views6 reactionsread 7 August 2026
Photo

У меня еще оставалось немного этих самых грибов эрингов плюс в морозилке внезапно! обнаружились замороженные побеги чеснока. Пару минут обжариваем лук вместе с побегами чеснока, добавляем к ним грибы и обжариваем вместе еще минуты 3-4 постоянно помешивая, докидываем для пущей нажористости зеленую фасоль и продолжаем жарить все вместе не переставая перемешивать. Из специй я выбрал соевый и рыбный соусы, смесь перцев и

🔥6

18 Mar 2025, 16:16 UTC315 views9 reactionsread 7 August 2026
Photo

Простейший рецепт, настало твое время. Берём грибы эринги, режем их на пластины толщиной 5-7 мм, по желанию изображаем ножом сеточку и обжариваем на смеси растительного и сливочного масла на среднем огне по желанию добавив чеснок. Обжариваем буквально пару минут с каждой стороны, после приготовления смазываем соевым соусом и едим с рисом (ну или с чем угодно). Ел я их и готовил первый раз, но они вкусные, мясистые и

👍72

18 Dec 2024, 07:27 UTC387 views7 reactionsread 7 August 2026
Photo

Давно не было Тофу с овощами Режем кубиками тофу, обваливаем в крахмале и обжариваем на растительном масле и убираем со сковороды. Замороженные овощи я предпочитаю размораживать полностью перед готовкой, после чего тоже обжариваем, добавляем в конце по столовой ложке соевого и устричного соусов, возвращаем сюда же обжаренный тофу, щепотку смеси перцев и молотого кориандра, жарим ещё минуту и едим.

👍4🔥3

4 Nov 2024, 03:13 UTC432 views7 reactionsread 7 August 2026
Photo

С появлением у меня вакууматора решил таки осваивать су вид и освоение добралось до свинячей грудки. 15 грамм соли на кг мяса + специи, какие на душу лягут (паприка, острый перец, смесь перцев, кориандр), вакуумируем, отправляем в холодильник на 12 часов и потом при 70 градусах выдерживаем 6 часов, после чего следует охлаждение около получаса в ледяной воде и в холодильник до утра. Получается весьма неплохо, достаточ

🔥42👍1

28 Sept 2024, 15:03 UTC394 views9 reactionsread 7 August 2026
Photo

Сегодня рецепт очень простой: едем на рыбалку @ ловим щуку @ разделываем ее на филе @ обжариваем, обваляв в муке и яйцах @ поедаем ее с острым лаймовым соусом (или без)

🔥9

Showing the 12 most recent of 20 posts we hold for @cooking_with_shizoid. View and reaction counts are the latest single reading for each post, not a live figure, and a recent post is still accumulating both. A view count marked was rounded by Telegram before we ever saw it — t.me prints views in full below 1,000 and to three significant figures above, so ≈1,200,000 means somewhere between 1,150,000 and 1,249,999. Unmarked counts are exact. Text is reproduced from the public post preview and truncated for length.

Stars beside a post are paid reactions — Telegram Stars, bought with money and spent on that post. They are a different unit from reactions and are never added to them, here or anywhere else on this page.

Cite this entry

A live page changes as we take new readings, so a citation should name the measurement it is based on, not just the URL. The line below cites the subscriber count as measured 11 September 2026 — this entry's latest reading, not the date you are reading this.

“Cooking with ShIzoID” (@cooking_with_shizoid), 181 subscribers as measured 11 September 2026. Telegram Register, tgregister.com/channel/cooking_with_shizoid.

Full measurement history, CC BY 4.0. Every reading this register holds for this entry, not just the latest one, as a dated, downloadable record: CSV · JSON. Free to use with attribution to tgregister.com. Each file carries its own generation timestamp, which is the figure to cite for exactly when the data was retrieved.