Friends out there! This is shit is crazy good, so do try it! I stole this from here and adpated it a little (as usual). You’ll need:
So this guy did a cool overview of steak cuts with descriptions on Imgur. Worth reading!
So, slowly I’m transforming into one of those quixotic and sometimes slightly weird SHTF-doomsday guys, right? Well, no. Not really.
I just want to be reasonably prepared for the mishaps of life and I like to have a backup for my wife and me if things go down the drain for a couple of days. At the end of the day it is (without overdoing it) not much more than what was ordinary household management for my gradmother’s generation back in their time: A little stockpiling, a little preparation and some common sense of not relying entirely on the everyday civilizational amenities.
Even the german government (!) recommends some disaster precautions (Frankly, I think they’re talking shit – hoarding bananas is not the first thing on my mind when thinking about disaster preparation…). Anyway, here’s what I think is useful and unexcitedly reasonable for two people in a calculated 72 hours of utter darknesssss:
Imagine living in a formerly free country and having to use TOR to access websites that cannot provide service in the EU anymore because of the GDPR. No, I don’t want to buy any drugs or guns. Examples:
… (and surely many, many more). Thanks, german-green-party Mr. Albrecht.
Yesterday’s Dinner for two. I should really work on the presentation, but – man! – this was delicious! The sous vide gadget makes sure the duck breast comes out perfectly, pink in the middle and absolutely not overcooked. I really like that thing!
The fat side was seared in the pan and glazed with a mix of sherry and honey. The sauce was a reduction of red wine, balsamic vinegar, garic and honey. This was serious work, but it was absolutely worth the effort.
First, that thing is large. In all the pictures that I had seen before, it looks rather small and handy but in reality it is 35 (!) cm long, so I first had to find a container that was high enough to fit 🙂
This is what I put together for personal use (american ⇒ metric). It’s pinned to my fridge wall and I use it often. You might find it interesting too.
It’s german language and you can find it over here. If you’re a website owner it’s really worth reading.
I made a new batch of meat for curing and smoking. This time I will make two sorts: My standard cured pork (right side) like I already did several times. They’re about 700g each, so I’m planning to smoke one of them after curing and dry the other one.
The other type is “Bresaola” – cured and dried beef. It’s been cured with red wine for 24 hours and is now being cured with salt, sugar and herbs in the fridge. After that It’s going to be dried.
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