I still have nice piece of rib-eye in the fridge that I don’t want to spoil, so that’ll be tonight’s dinner. Here’s my cheat-chart for the internal temperature. I’ve got a cheap meat thermometer to measure the temps because I’m not skilled enough to eyeball it and I don’t want to ruin a good piece of meat.
I ran out of Rub after my medieval dinner three weeks ago, so I stocked up again and made some of my super secret “Personal BBQ Dry Rub”.
Before any decision you should ask yourself: “Do I want that?”, “Do I want that?”, and, most importantly: “Do I want that?”
Had an offroad driver training on saturday, together with my best friend Thomas. It was my first time under “controlled conditions” with an experienced instructor who definitely knew what he was doing. I’d never have thought what little Juri is capable of. It was challenging, straining, educational and FUN.
To be (rudely) honest, I don’t like those “Tasty” videos so much, but this one really caught me and I tried it. It’s a cool way to re-use your kitchen scraps by just keeping them in the freezer and – once you’ve collected enough – make vegetable stock from them.
And. It. works. 🙂
Generally, this is an easy thing to do, not much work, it’s easy to collect some kitchen scraps. Just give them light and some water and wait a little. It’s fun and if it works out right you can eat your own, home-grown veggies.
So I did finally manage to have my RV examined yesterday. Here’s my personal checklist that I always try to complete after the winter.
This is what I received in the Mail today: My new Lodge™ Cast Iron Dutch Oven. It’s 5 qt. (4,7 l) and it weighs a solid 11.6 lbs. (5,25 kg). And I will mainly use it for… baking bread. I also got a pan from them which suits me really well.
It came pre-seasoned, so I won’t have to do this, but you can read my passage on re-seasoning cast iron anyway if you like.
Monthly Top 3:
I’m (somewhat) social too!