• sl84
    Just another DIY Blog . . .
  • sl83
    Just another DIY Blog . . .
  • sl82
    Just another DIY Blog . . .
  • sl81
    Just another DIY Blog . . .
  • sl80
    Just another DIY Blog . . .
  • sl79
    Just another DIY Blog . . .
  • sl78
    Just another DIY Blog . . .
  • sl77
    Just another DIY Blog . . .
  • sl76
    Just another DIY Blog . . .
  • sl75
    Just another DIY Blog . . .
  • sl74
    Just another DIY Blog . . .
  • sl59
    Just another DIY Blog . . .
  • sl60
    Just another DIY Blog . . .
  • sl63
    Just another DIY Blog . . .
  • sl61
    Just another DIY Blog . . .
  • sl73
    Just another DIY Blog . . .
  • sl72
    Just another DIY Blog . . .
  • sl71
    Just another DIY Blog . . .
  • sl70
    Just another DIY Blog . . .
  • sl69
    Just another DIY Blog . . .
  • sl68
    Just another DIY Blog . . .
  • sl67
    Just another DIY Blog . . .
  • sl66
    Just another DIY Blog . . .
  • sl65
    Just another DIY Blog . . .
  • sl64
    Just another DIY Blog . . .
  • sl62
    Just another DIY Blog . . .
  • sl51
    Just another DIY Blog . . .
  • sl48
    Just another DIY Blog . . .
  • sl58
    Just another DIY Blog . . .
  • sl57
    Just another DIY Blog . . .
  • sl56
    Just another DIY Blog . . .
  • sl55
    Just another DIY Blog . . .
  • sl54
    Just another DIY Blog . . .
  • sl53
    Just another DIY Blog . . .
  • sl52
    Just another DIY Blog . . .
  • sl50
    Just another DIY Blog . . .
  • sl49
    Just another DIY Blog . . .
  • sl47
    Just another DIY Blog . . .
  • sl46
  • sl45
    Just another DIY Blog . . .
  • sl44
    Just another DIY Blog . . .
  • sl43
    Just another DIY Blog . . .
  • sl42
    Just another DIY Blog . . .
  • sl41
    Just another DIY Blog . . .
  • sl40
    Just another DIY Blog . . .
  • sl39
    Just another DIY Blog . . .
  • sl38
    Just another DIY Blog . . .
  • sl37
  • sl36
    Just another DIY Blog . . .
  • sl35
    Just another DIY Blog . . .
  • sl25
    Just another DIY Blog . . .
  • sl34
    Just another DIY Blog . . .
  • sl33
    Just another DIY Blog . . .
  • sl32
    Just another DIY Blog . . .
  • sl31
    Just another DIY Blog . . .
  • sl30
    Just another DIY Blog . . .
  • sl29
    Just another DIY Blog . . .
  • sl28
    Just another DIY Blog . . .
  • sl27
    Just another DIY Blog . . .
  • sl26
    Just another DIY Blog . . .
  • sl24
    Just another DIY Blog . . .
  • sl23
    Just another DIY Blog . . .
  • sl22
    Just another DIY Blog . . .
  • sl21
    Just another DIY Blog . . .
  • sl20
    Just another DIY Blog . . .
  • sl19
    Just another DIY Blog . . .
  • sl18
    Just another DIY Blog . . .
  • sl17
    Just another DIY Blog . . .
  • sl16
    Just another DIY Blog . . .
  • sl15
    Just another DIY Blog . . .
  • sl14
    Just another DIY Blog . . .
  • sl13
    Just another DIY Blog . . .
  • sl12
    Just another DIY Blog . . .
  • sl11
    Just another DIY Blog . . .
  • sl10
    Just another DIY Blog . . .
  • sl9
    Just another DIY Blog . . .
  • sl8
    Just another DIY Blog . . .
  • sl7
    Just another DIY Blog . . .
  • sl6
    Just another DIY Blog . . .
  • sl5
    Just another DIY Blog . . .
  • sl4
    Just another DIY Blog . . .
  • sl3
    Just another DIY Blog . . .
  • sl2
    Just another DIY Blog . . .
  • sl1
    Just another DIY Blog . . .

Category: Recipes & Cooking

Notes on Baker’s Yeast

I like baking my own bread from time to time. Recently, I came across some useful information on baker’s yeast that I want to share here:

As you all know, there are two types of yeast being sold in supermarkets – fresh yeast and dry yeast. They’re to be handled a little different each since they come in different forms, but they’re both the same organism (“Saccharomyces cerevisiae” – which derives from its origin from brewing beer). They also both do the same thing: They give your dough fluffiness, airiness and volume by natural fermentation.

Fresh Yeast comes in the form of little cubes, always weighing 42g
Dry Yeast comes as a powdery substance in little packages, always weighing 7g


Home Made Pork Rinds

I also bought skin-on pork belly for bacon curing this time and made pork rinds from the cut-offs. Nothing simpler than that: Heat your oven on “broil” to about 250 – 280 °C. Put your pork skin pieces onto a rack and salt them “as you would salt a roast” (statement of the sales lady at the butcher shop). Leave in the oven for about 15 minutes, turn over and grill for another 10 – 15 minutes more – until they’re crisp and blistered. Delicious.


New Batch of Bacon

A new batch of (hopefully) delicious, yummy and scrumptious bacon is on it’s way! They’re four pieces of about 750 g each, salted with my standard meat curing formula and vacuumed tightly. They’re now resting in the fridge to cure for about eight days. My mouth is already watering…


Homemade Bread Dumplings

The cristmas eve edition of homemade bread dumplings as made by my sister-in-law. It’s an absolutely traditional southern german / austrian dish and it’s my first time to make them myself and not use the store-bought ones. Well, the pre-made dumplings will have a hard time from now on.


Yakitori Sauce (Tare)

Crappy image of dipping/glazing sauce for some Yakitori we made last night. It’s very delicious and fairly easy to make dish and the sauce is most flavourful and yummy.

Ingredients:
1/2 cup mirin 
1/2 cup soy sauce 
1/4 cup sake 
2 cloves garlic, smashed 
4 thin slices of ginger 
2 tbsp dark brown sugar 
1 tsp black pepper 

Bring everything to a boil and, once it boils, reduce the heat to medium low. Let simmer until reduced to half. Strain and use as skewer glaze or (very savoury) dipping sauce.


Moo Shoo Chicken

This is Moo Shoo Chicken (although the chicken is still missing in the picture above), something that I didn’t make for quite a time. Originally the recipe is with pork, but I only had some chicken breast left so I didn’t care. Generally, since it’s not so easy to get hands on all the original japanese ingredients often called for in those recipes, you’ll have to substitute the one or the other item with what’s closest to the original anyway.


Fermented Chili Hot Sauce

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…


Biggest Batch of Sausages so far

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:


Private Parts Burning

I was making a new batch of chinese chili oil yesterday. And – since it was an urgent matter – I went to the toilet WITHOUT washing my hands thoroughly before. Thai chili flakes touched by hand and your private parts REALLY don’t mix!!! That shit burns like hell…

Don’t try this at home.


Honey Hoisin Noodles

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:


By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close