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.
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!
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:
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 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.
Ingredients for 2:
500 g spinach, fresh
2 cloves garlic
6-8 king oyster mushrooms (depending on size)
125 g polenta
salt & pepper to taste
I wanted to try and make Wakame Udon for lunch today, which originally consists of udon noddles in broth, topped with wakame seaweed (and perhaps with an additional sprinkle of spring onion). But I ended up using everything I found left over in the kitchen and I thought would fit in. This includes:
Yesterday’s dinner. Looks a little, let’s say, like something you have to get used to, but tastes like heaven. Simple ingredients and simple to prepare. Well, I didn’t have any mushrooms left yesterday, so I went without 🙂
Although legumes (e.g. beans, peas or lentils in all their varieties, forms and shapes) are available ready-to-use and cheap in any given supermarket, many people don’t know how to prepare them from their dried state. Yet, for an old freaky prepper like me 🙂 they are very useful: Their shelf life is a felt eternity, they’re nutritious and, well, occasionally they taste really good.
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