I took the bacon out of the drying box today and did a little taste-test. It tastes absolutely great, though absolutely nothing like the bacon the classically skilled western european ist used to. It is very dry on the outside, yet juicy and soft enough on the inside to be yummy.
Asian Stir-Fry Sauce
Turns out, the marinade for the chinese bacon experiment is a legit hammer-stir-fry-sauce: I didn’t want to pour it away because it smelled so aromatic, decent and savoury. So I boiled it up to kill off any probably existing bacteria from marinating.
Then I stored it in the fridge and used it as a sauce for my evening dinner stir fry (just as you would use teriyaki sauce or similar). Recommendation!
Chinese-style Bacon: Part 2
I am that pissed. Yesterday my wife started her ride into her holidays to the northern germany refuge, visiting her sister and going to relax a little… and I am stuck here having to work and stand to attention, right in the middle of summer… 🙁 Whatever. Here’s the chinese bacon progress so far:
Chinese-style Bacon: Part 1
So I accidentally watched this video on YouTube (see below ↓) and immediately decided to try that chinese bacon recipe. Watch the video and ask again why I wanted to try this… 🙂 I have absolutely no clue how this will work out, so follow here for updates if you like! What I did is this:
Palmenhaus, Vienna (Austria)
An image of the “Palmenhaus” (Botanical Garden) in Vienna that I took years ago. It’s a beautiful destination for a trip!
Wikipedia: https://de.wikipedia.org/wiki/Palmenhaus_(Wien-Sch%C3%B6nbrunn)
Tourist Information: https://www.wien.info/de/sightseeing/sehenswuerdigkeiten/imperiales/palmenhaus-schoenbrunn
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