I made beef jerky again, this time Teriyaki-style. Also, meanwhile I have “professional” Dehydrator that does a real good job and that has temperature control as well as a timer for “fill and forget”.
Seafood Gratin
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.
Smoked Meat (and Curing Recipe)
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.
“Butadon”
Takikomi Gohan
I made Takikomi Gohan, a yummy japanese rice dish. I found the recipe here (I like these two girls, here’s their YouTube Channel) and followed it except the konnyaku, that I wasn’t able to find here. It’s tasty and filling and almost no work since the rice cooker does everything for you.
Oven-broiled BBQ-Fattie
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:
Japan-inspired Wooden Plates
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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