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Monthly archives: January, 2019

Common Slow Cooker Fuck Ups

Ahhh… tonight’s Dinner will be some hearty stew from the Crockpot! To me, my slow cooker is a hassle-free, easy and convenient way to prepare food. It’s really hard to completely ruin a slow cooker meal, it’ll most probably come out at least edible.

However, it’s not completely idiot-proof, so here’s a comprehensive but most certainly uncomplete list of “slow-cooker-don’ts” for information. Some of them are widely available on the internet (for example here) and some of them I’ve experienced by myself, purely and completely on my own 🙂


January Bacon is done

The new batch of home-cured bacon is finally done. Took them out of the smoker yesterday in the evening after two 2.5-hour-runs of smoking with the small burner.


Recommended Read: The “Otherland”-Tetralogy by Tad Williams

Cover part 1 of 4

Cover part 1 of 4

It’s a little hard to desribe the synopsis of this tetralogy to someone who hasn’t read it yet 🙂 and frankly, I won’t even try. Instead, I do recommend to read it yourself – although it’s really a LOT of text, it’s really worth it!

What I can safely say is that the “Matrix”-Films surely took more than one idea from it and that the author creates a closed in itself world/surrounding/basic idea, described colorfully, with a deep love to detail and researched precisely.

Available (of course) on Amazon in the english original and the translated german version. If you do so, remember to purchase the whole tetralogy, it’s worth every penny.

Disclaimer: I don’t receive any donations, commissions or payments from amazon!

Notes on Baker’s Yeast

I like baking my own bread from time to time. Recently, I came across some useful information on baker’s yeast that I want to share here:

As you all know, there are two types of yeast being sold in supermarkets – fresh yeast and dry yeast. They’re to be handled a little different each since they come in different forms, but they’re both the same organism (“Saccharomyces cerevisiae” – which derives from its origin from brewing beer). They also both do the same thing: They give your dough fluffiness, airiness and volume by natural fermentation.

Fresh Yeast comes in the form of little cubes, always weighing 42g
Dry Yeast comes as a powdery substance in little packages, always weighing 7g


Home Made Pork Rinds

I also bought skin-on pork belly for bacon curing this time and made pork rinds from the cut-offs. Nothing simpler than that: Heat your oven on “broil” to about 250 – 280 °C. Put your pork skin pieces onto a rack and salt them “as you would salt a roast” (statement of the sales lady at the butcher shop). Leave in the oven for about 15 minutes, turn over and grill for another 10 – 15 minutes more – until they’re crisp and blistered. Delicious.


New Batch of Bacon

A new batch of (hopefully) delicious, yummy and scrumptious bacon is on it’s way! They’re four pieces of about 750 g each, salted with my standard meat curing formula and vacuumed tightly. They’re now resting in the fridge to cure for about eight days. My mouth is already watering…


Tree Work in the Northern Germany Refuge

So the tree guys are doing their business around the new house. Felling the dead oaks professionally and thinning out everything, so the other trees can grow better and strong again. I could never have done this on my own and without their heavy equipment and special knowledge. These guys are cool, they work hard and they know what they’re doing.


Kitchen Remodeling for a small Buck

We’ve been in the new house in northern germany for a couple of days now and the first thing we wanted to go about was the kitchen. We just added a little color, rearranged the furniture and gave it a reasonable lighting. It feels much cozier now and it suits our needs.

Before

Before

After

After


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