I made a yummy Seafood Gratin these days. Attention: This is serious winter food – heavy, savoury, warming and high in calories… here’s how to cook it.
I found this post on metallurgy on Tumblr and thought I’d share. For me as an amateur knife maker, this is very interesting!
My sister in law made Spätzle herself (which is, as far as I know, best translated to “swabian noodles”). It’s a traditional southern german specialty made from small lumps of dough cooked in boiling water and then enriched with melted cheese (“Käsespätzle”) and sauteed onions.
I will snatch the recipe from her…
I will reproduce it…
and I WILL eat them… 🙂
Eventually, I seem to get the hang on it. The latest piece turned out beautifully. After smoking it thoroughly with the cold smoker and hanging it in the fridge to age for about four weeks, I recently gave it a try and I really like it. Tasty, not harsh, rather mild and the fat melts in your mouth. Luckily, I wrote down what I did precisely, so I can (and will) repeat.
I had a full pund of ground meat left over yesterday, so in order to not let it spoil I made an Oven Fattie from it. Man, this is Heart Attack Food… Extra juicy, cheesy and frickin’ delicious. Here’s how to do it:
You can officially call me the great Recycler! I had this leftover piece of beechwood lying around (and constantly in the way) and I saw an inspiring video on japanese cuisine.
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