Three weeks ago I began curing some meat just in the fridge, without smoking. Today, after 24 days I think it’s done so lets try it. It has lost more than 35% of it’s weight (the goal was 310g, it is 305 g now), it is firm and has no unpleasant odor.
Chili Ramen
A Simple Ramen Dish made from chicken soup and my homemade chili oil. This is way better than the industrial ramen packages.
My favourite BBQ Dry Rub
The 2.574.956th approach to rub on the net. This is my personal favourite. I like it because it’s absolutely easy to make and it simply tastes great. Just mix it up and you’re ready to go.
Oven-baked Short Ribs
So I made me some of my favourite barbecue short ribs yesterday for diner. Here’s the sequence of events:
Product Review: Garlic Grinder
So I got myself this new little Garlic-Grinding-Machine-Application-Thingy. Works absolutely great! I like garlic a lot and this really comes in very handy, since it makes cool minced garlic in no time, is easy to use and easy to clean. No mess, no smelly hands and almost no work.
Kitchen Conversions
This is the kitchen cheat sheet that I often use. Since I’m used to the metric system this comes in handy for me. I don’t know anymore where I got this from.
Chinese Chili Oil
I made asian/chinese (whatever) chili oil for cooking again – simple, fast and tasty, and the smell fills the whole kitchen… mhhh…
How to reasonably load your fridge
Found an intersting article in the german Newspaper Die Welt on how to reasonably store your goods in your refrigerator according to the different temperature zones. I’ve taken the liberty of translating it.
