This is the hot sauce that I made from the fermented chili project yesterday. I just added teaspoon of sugar and a dash of vinegar and mixed it until smooth in the grinder. Ladies and Gentlemen: This stuff can blow your scalp off…
Yesterday I made the biggest batch of “Bratwurscht” ever since I’m doing this. It took me a whole afternoon, to grind meat, season, knead and fill into casings. Now I’ve got 2 types of sausages, ending up with 4,5 kg in total:
Holy Crap! These are so yummy – and easily made when you don’t have time and nerves to start a cookout after work. Try them, you won’t be disappointed, I promise:
Since I was already working on fermenting chilies and, more important, since I’m a “Kraut”, I decided to try to make Sauerkraut on my own. Here’s what I did:
I read an article on home made fermented hot BBQ sauce and I wanted to try it myself. Here are the first results, I promise to post on the progress.
To every asian chef or hobby cook that may ever visit my little site here (if so at all…), you’ll have to be very strong now. This is actual footage of a european (german) amateur cook (aka me) wrapping gyoza (japanese dumplings) at home. This is my way of wrapping them and you surely can make them more pretty, but I swear to god they were extra delicious.
Here are the few cheat sheets / info images (from the millions you can find on the net) that I really used and that I really learned something from. I hope this helps a little. Categorized:
For when you get home from work and can’t really be arsed into much cooking 🙂 This is ultra fast, extra simple and nonetheless filling.
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