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Category: Recipes & Cooking

Scallion Oil Noodles

This simple, yet flavourful recipe for chinese Scallion Oil Noodles is taken from here and as usual, I adapted it a little bit. I highly recommend to try it out! It’s easy and veeery delicious.


Butter Garlic Noodles with Oyster Sauce

I got a package of these shrimp flavoured egg noodles and I found them very yummy and flavourful. Here’s an easy and filling Recipe:


Couverts et Baguettes – YouTube Channel

He’s a perfect archetype of a staid french gentleman. Sounds like Gérard Depardieu, always somewhat casually stylish and with a very, very pleasant presentation. He cooks classic french cuisine (aside from other recipes), presented in, well, french (unfortunately for me). To me, with a 25-year pause in dealing with the french language, he’s hard to understand on the first try, but it’s absolutely worth the effort!

The usual disclaimer: I DO NOT make any money by linking to this channel and he doesn’t pay me for this (in fact, he doesn’t even know I exist 🙂 )

Pig’s Trotters and Tails

I’ve got an eMail Request from far abroad, that’s great! Someone from the U.S. wanted to know how we made the pig’s trotters and tails several years ago, so here’s the recipe. Thanks Alan for your request!


Linguine Aglio, Olio e Peperoncino

I don’t know if my recipe for “Aglio, Olio e Peperoncino” is anyhow the traditional italian way, but it is surely delicious!


Ginger Shots

It’s cold and damp outside, its wet and it’s ugly: It’s flu weather. So, in an outstanding attempt to proctect me and herself from the elements, mean viruses and nasty bugs, my wife made some ginger-lemon-lemonade, aka “ginger shots”.

Packed with vitamin-c and the many beneficial components of fresh ginger, we are now armed and ready for battle against the common cold. One shot each in the morning! Here’s the recipe:


Tips on Cold Smoking

I plan on smoking some meat again shortly, so I find it’s a good idea to gather and sum up my experiences on cold smoking a little. I will not describe the actual processes and mechanisms of smoking foods here, but if you’re interested, read on on wikipedia. It’s worth the time.

There are three types of smoking:

Hot smoking (60 – 110 °C / 140 – 230 °F):
This is what you do in a BBQ smoker. More delicious cooking than actual smoking.

Warm smoking (25 – 60 °C / 77 – 140 °F):
The intermediate thing. Some Proteins begin to denaturate at these temperatures.

Cold smoking (10 – 25 °C / 50 – 77 °F):
The “original” way of smoking, used for centuries to conserve goods. The only method discussed here.


Let it Cook – YouTube Channel

I have almost binge-watched this guy’s videos now and I really recommend his channel to everyone who’s interested in reasonable cooking aside from “quick’n easy” recipes. He’s a super likeable person (he seems to be bavarian 🙂 ) and he’s presenting his work in an understandable, instructive and educational way. It’s german language only, but for german-speakers it’s a must-see.

Usual disclaimer: I DO NOT make any money by linking to this channel and he doesn’t pay me for this (in fact, he doesn’t even know I exist 🙂 )

Farcydes Top 5 Recipes 2019

Now for another year, here’s my Top 5 Recipes. I’d appreciate if you give them a try, enjoy and let me know how they worked out for you! Let’s start:


Gyoza Dipping Sauce

I found a recipe for a Gyoza dipping sauce by Adam Liaw on YouTube (he’s such a pleasant and down-to-earth guy!)

That sauce does really taste exactly like the stuff that I always had in the japanese noodle restaurant close to my workplace! So here’s the (stolen and) “Farcyde-approved” 🙂 recipe:

Ingredients:

60 g yellow rock sugar
150 ml soy sauce
300 ml Chinkiang black vinegar
150 ml red vinegar (optional, otherwise just use 450 ml Chinkiang)


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