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.
I had an open package of Somen Noodles in the kitchen, that I wanted to use up, so I made cold Somen noodles for Lunch. Since Somen are very low in calories but also relatively filling, I like this from time to time. They’re fool proof, tasty and, while my version was – as usual – not too optically appealing, they are pretty original.
We had a really plentiful harvest of pears this year, so I took some of them to make my own liqueur. Here’s how:
A handy overview of the smoke points of different cooking oils. Taken from here.
Monthly Top 3:
I’m (somewhat) social too!