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Category: Recipes & Cooking

Personal Udon

I was forbidden to eat for two days due to a medical examination that I had to take. Thereafter, I was not so much starving (I weigh 100 kg – I’m sure I won’t starve that soon), but I was craving. I had an enormous appetite for noodles, so I grabbed all the remainders I had in the fridge and made my “personal Udon”. Easy, yummy and (any possible asian readers please forgive me) not in any way traditional:


Yesterday Evening’s Beef Shank in Wine Sauce with Mushrooms

I’ll undergo a medical examination where I must not eat for one day in advance. So I treated myself with a grubby and substantial meal the evening before. Here is it:


White Wine and Mushroom Pasta

This is my white wine and mushroom pasta recipe. Easy to make and very delicious. I like to use dried mushrooms for this since they’re more flavourful than the fresh ones. And please do ignore my messy kitchen.


Birthday Barbecue

We celebrated my wife’s birthday yesterday (all the best for you, my love!) and also used the new smoker. A whole chicken, a barbecue fattie and some spareribs – it was yummy and fun. Some Impressions from a beautiful day with friends, food and beer:


Stir Frying 101- Chinese Stir Fry Techniques

Have a look at this guys cool YouTube Video:

Yes, it is nicely made, it’s informative and yes, I did learn from it… But the actual hammer is this elaborate article that guy wrote on reddit as a complement for the movie. This is downright premium content – if you’re even only slightly interested in asian cooking, this is a must read!


Chinese-style Bacon: Part 3

I took the bacon out of the drying box today and did a little taste-test. It tastes absolutely great, though absolutely nothing like the bacon the classically skilled western european ist used to. It is very dry on the outside, yet juicy and soft enough on the inside to be yummy.


Asian Stir-Fry Sauce

Turns out, the marinade for the chinese bacon experiment is a legit hammer-stir-fry-sauce: I didn’t want to pour it away because it smelled so aromatic, decent and savoury. So I boiled it up to kill off any probably existing bacteria from marinating.

Then I stored it in the fridge and used it as a sauce for my evening dinner stir fry (just as you would use teriyaki sauce or similar). Recommendation!


Chinese-style Bacon: Part 2

I am that pissed. Yesterday my wife started her ride into her holidays to the northern germany refuge, visiting her sister and going to relax a little… and I am stuck here having to work and stand to attention, right in the middle of summer… 🙁 Whatever. Here’s the chinese bacon progress so far:


Chinese-style Bacon: Part 1

So I accidentally watched this video on YouTube (see below ↓) and immediately decided to try that chinese bacon recipe. Watch the video and ask again why I wanted to try this… 🙂 I have absolutely no clue how this will work out, so follow here for updates if you like! What I did is this:

 

 

 

 

 

 

 


Spaghetti Cacio e Pepe

Spaghetti Cacio e Pepe is a classic italian dish and I wanted to see if I’m able to produce a decent version of it. I’m a garlic junkie, so I added garlic, which is not at all original. The trick of mixing the cheese with the noodles and creating a nice even coat is not so easy, but it works and the result ist delicious.


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