Recipes & Cooking

Alabama White BBQ-Sauce

(“Ahh-la-baah-ma whide baarb’quu sooosss” – as I’ve been told 🙂 ) Very delicious, everybody in the family likes it.

Ingredients:

1 cup mayonnaise 
1/4 cup apple cider vinegar 
3 tsp. water 
1 tsp. Worcestershire sauce 
1/2 tsp. kosher salt 
1/2 tsp. garlic powder 
1/2 tsp. onion powder 
1/2 tsp. freshly ground black pepper 
1/4 tsp. hot sauce 

Only fly in the ointment is that it’s almost impossible to get hands on apple cider vinegar here in germany. A substitute is mixing apple juice and apple vinegar 50:50 but, honestly, it’s not the same.


Six Hours Rib Smoking Session

I tried smoking pork short ribs using the “professional” 3-2-1 Hours Method yesterday and they really came out outstandingly great! So what does that mean? It means you have three stages of cooking:


Farcydes Top 10 Recipes

Here’s my Top 10 Recipes that I cook really often and that I don’t even have to look up anymore. They’re all no-fuss, absolutely yummy and easy to cook. Give them a try and enjoy! Let’s start:


Bacon Jam

Friends out there! This is shit is crazy good, so do try it! I stole this from here and adpated it a little (as usual). You’ll need:


Steak Cuts Overview

So this guy did a cool overview of steak cuts with descriptions on Imgur. Worth reading!


Sous Vide Duck Breast

Yesterday’s Dinner for two. I should really work on the presentation, but – man! – this was delicious! The sous vide gadget makes sure the duck breast comes out perfectly, pink in the middle and absolutely not overcooked. I really like that thing!

The fat side was seared in the pan and glazed with a mix of sherry and honey. The sauce was a reduction of red wine, balsamic vinegar, garic and honey. This was serious work, but it was absolutely worth the effort.


Springlane Sous Vide Stick!

This is my Springlane™ “Henry” sous vide stick (it was a birthday present from my sister)! This was some time ago already and now I finally have the time to post an article on it…

 

First, that thing is large. In all the pictures that I had seen before, it looks rather small and handy but in reality it is 35 (!) cm long, so I first had to find a container that was high enough to fit 🙂


My Kitchen Conversions Cheat Sheet

This is what I put together for personal use (american ⇒ metric). It’s pinned to my fridge wall and I use it often. You might find it interesting too.


New Load of Cured Meat

I made a new batch of meat for curing and smoking. This time I will make two sorts: My standard cured pork (right side) like I already did several times. They’re about 700g each, so I’m planning to smoke one of them after curing and dry the other one.

The other type is “Bresaola” – cured and dried beef. It’s been cured with red wine for 24 hours and is now being cured with salt, sugar and herbs in the fridge. After that It’s going to be dried.


Smoked Sea Salt

Yesterday I made smoked sea salt. I saw a dude on the interwebz using some on a flank steak these days and it looked delicious. So I wanted to try it too.

 


Gnocchi with Brown Butter and Sage

Made these little creeps yesterday for dinner. They’re absolutely easy to make but are very flavorful and yummy.

Ingredients:

Gnocchi for two (about 200g each)
8-10 leaves of sage, coarsely cut
125 g butter
1 small shallot, finely diced
1 clove garlic, finely diced
Salt and pepper
Grated parmesan cheese


Homemade Garlic Paste

I like garlic and besides the fresh cloves, I use a lot of store bought garlic paste for cooking when I’m in a hurry. So why not make some myself, have it fresh and have a little fun? I normally use this brand, it’s tasty, almost non-chemical and I consider it somewhat “original” since my asia store clerk strongly recommended it to me.


Sourdough Bread

So I put Hauke to a use and made a small batch of sourdough yesterday for testing. Following this Youtube Video, I made it “by feel” using a ratio of 3:2:1 (flour:water:sourdough). After letting it sit for one night it almost doubled in size and got really nice and fluffy (and a hell of a sticky substance). Baked it for 40 mins. in my trusty dutch oven and got this nice result.


Chinese Steamed Rice Noodle Rolls (Cheung Fun)

Now these are a little more complicated… I had stuff like them in a vietnamese restaurant and I was now googling around for some time to find something similar that I’d dare myself. So finally, since I’m neither asian nor a professional, I’ve thrown this together from here, here and here. What can I say? They turned out a bit ugly but indeed really delicious 🙂


Beans with Bacon

As a kid I loved the Bud Spencer & Terence Hill movies! Great stories, even greater comments and… cool food. Just remember them grubbing a full pan of beans and bacon fresh from the campfire and niftily stolen from some starving-ass villains (and occasionally sharing it with their horses). Here’s my (very simple) version – a tradition for the last 20 years:


Hauke, Part III and How to

After one day of rest, it’s day 4 of the sourdough test now. It has a distinct sourly smell, rather fresh and not pungent or moldy and it bubbles. I’ll feed it one last time today and then try it out for baking bread. After all, I can sum up the process as follows:


Garlic Butter Smashed Potatoes

They’re garlicky, buttery, crispy and simply yummy. If you gave me a bathtub full of them, I’d want to drown in it. Had them last night again and here’s how:

Ingredients:

500g small, round potatoes 
2-3 tbsp. butter 
2-3 tbsp. olive oil 
2-3 big cloves of garlic, minced
Dried rosemary to taste  
Salt & pepper to taste


Hauke, Part II

The second day is over. I couldn’t see much change when I added 100g of flour and another 100ml of water today. Also, it didn’t smell sourly yet. So let’s wait for day three.

The trick seems to be to “feed” it day by day, until it bubbles. The naturally occuring wild yeasts and lactobacilli in the flour need some time to wake up, reproduce and populate the mixture thoroughly. When this proliferation has reached a certain level, the developing carbon dioxide makes the dough bubble up and the ongoing fermentation produces a wide variety of aromatics – that finally also end up in your bread.

Looking forward to tomorrow evening and on how it is going on.


Hauke, Part I

Let me present to you: Hauke (a somewhat unusual boy’s name in germany), my first homemade sourdough starter – at least my first try. Since I’ve read that they’re living organisms and thus you’re obliged to give them names, I’ll simply call him – well – Hauke. I started him off today with 50g wheat flour (Type 1050) and 50 ml water @ 27 °C (lukewarm). Recipe taken from here.

Part two and more information on how to make a sourdough starter tomorrow, when I’ll have to fill it up.


Bangers & Mash

I made “Bangers and Mash” today, which is sausages and mashed potatoes with onion gravy. Veeery yummy! Here’s how:



Pressure Cooker How To

Since I was an absolute beginner when it came to using a pressure cooker (and I somehow lost the manual…), I looked for instructions on the internet lately. Some were plain BS, some just dramatically told elementary stuff and left out the real instructions and, finally, some (especially the relevant forums!) were very informative. I threw everything together and tried it out (BTW – here’s a good article on what a pressure cooker actually does – I won’t describe the principles of pressure cooking here).

So, here’s my personal “Pressure Cooker How To for Dummies” (tested, illustrated and in full color!):

 


Honey-Soy glazed Salmon

Super-easy and fast. Oh, I forgot: also yummy!

Ingredients:

Salmon for 2 (~350g) 

Marinade: 
4 cloves garlic, minced 
2 tsp. ginger, minced 
½ tsp. red pepper 
1 tbsp. olive oil 
1/3 cup soy sauce 
1/3 cup honey


Slow Cooker Pork Neck with Honey Balsamic Glaze

Dug out my slow cooker again yesterday after some time and made some pork neck. I don’t know where I got this recipe from anymore, but I really like it every once in a while since it’s very yummy and easy to make. The meat comes out fork tender and juicy and it has a nicely round and savoury taste.


My Kitchen Equipment

Since I’ve been asked, this is my standard cooking equipment. Oddly, when digging through my kitchen cupboards I found that it is not so very much. Of course there’s some more, since kitchen utensils have a tendency to accumulate like old socks in your drawer, but I don’t use everything regularly. I do almost everything with a very manageable amount of rudimental, yet essential tools that I use everyday:


Mushroom Rehydrating Time Lapse

I like cooking asian and this often involves the use of dried mushrooms. They can easily be rehydrated with boiling water in a few minutes. While for wood-ear mushrooms boiling water is perfectly ok, some say that it is not for shiitakes and one should rather use lukewarm water (having to accept a longer rehydration time) in order to preserve flavour. I personally can’t find any difference, so I always use boiling water for both.

This video is about 20 minutes condensed to 1. The wood-ear mushrooms are perfectly good after about 12-15 minutes, whereas the thicker shiitake take at least 20 minutes to rehydrate. You can save the flavourful liquid from the shiitakes for later use (the wood ear don’t deliver any), for example as soup stock addition etc. And don’t forget to remove the stems.


Cheesecake in the microwave

I’m not much of “sweets guy” but my SO loves a sugary treat from time to time, so I made her these. It’s actually this “Tasty“-Recipe and it works well. Almost no effort, nearly fool proof and apparently really delicious.


Beef Jerky

I made beef jerky again, this time Teriyaki-style. Also, meanwhile I have “professional” Dehydrator that does a real good job and that has temperature control as well as a timer for “fill and forget”.


Seafood Gratin

I made a yummy Seafood Gratin these days. Attention: This is serious winter food – heavy, savoury, warming and high in calories… here’s how to cook it.


Kässpätzle

My sister in law made Spätzle herself (which is, as far as I know, best translated to “swabian noodles”). It’s a traditional southern german specialty made from small lumps of dough cooked in boiling water and then enriched with melted cheese (“Käsespätzle”) and sauteed onions.

I will snatch the recipe from her…

I will reproduce it…

and I WILL eat them… 🙂


New smoked meat

Eventually, I seem to get the hang on it. The latest piece turned out beautifully. After smoking it thoroughly with the cold smoker and hanging it in the fridge to age for about four weeks, I recently gave it a try and I really like it. Tasty, not harsh, rather mild and the fat melts in your mouth. Luckily, I wrote down what I did precisely, so I can (and will) repeat.


Szechwan Spicy Beans and Pork

Mhh, I think I’m on some kind of asian-cooking-trip at the moment… This one is hot, tasty and easy to prepare. Taken from here and adapted to my needs and possibilities.


“Butadon”

Looking for a way for using up stuff in my fridge before it spoils, I stumbled over “Butadon, a kind of japanese rice bowl dish. Due to what I had at hand I simply merged two recipes from two of my favourite YouTube Channels (this one and this one), so here’s MY version:


Takikomi Gohan

I made Takikomi Gohan, a yummy japanese rice dish. I found the recipe here (I like these two girls, here’s their YouTube Channel) and followed it except the konnyaku, that I wasn’t able to find here. It’s tasty and filling and almost no work since the rice cooker does everything for you.


Oven Fattie

I had a full pund of ground meat left over yesterday, so in order to not let it spoil I made an Oven Fattie from it. Man, this is Heart Attack Food… Extra juicy, cheesy and frickin’ delicious. Here’s how to do it:


Homemade Granulated Veggie Stock (Recipe)

I made homemade veggie stock these days for my SO. I’m not so much into veggies personally but she likes it and I made a batch. It’s really easy and it only takes some time to dry (where you don’t have to give it too much attention). This is not so much intended for making soup (although it will somehow work too), but merely for seasoning, for example for sauces and stews.

You can use leftover uncooked veggies and also kitchen scraps for this, as long as you make sure they’re clean and reasonably free of roots or hard skins. This is what I did:


Teriyaki Sauce (Recipe)

Teriyaki Sauce is one of the staple ingredients in japanese cooking. It means “shiny grilled” literally (Wikipedia) and while it’s normally just prepared on the fly while cooking, I find it nice to have a small stock of it in the fridge to use.

I tried to find a recipe that is as original as possible because there are so many “western” variations of it to be found on the internet and I wanted the real thing. Eventually, I found a simple and easy instruction in this video (at 4:20 – I generally like that guy and I have already cooked a lot of his dishes) and will follow this, because most “japanese” or at least “original asian” looking sites say mostly the same.


Potato & Egg Breakfast Cups (Recipe)

I like these and always make them in advance for a few days. It’s not too much work (let it be 10 minutes) and they reheat in the microwave in 2 minutes in the morning, so they’re easy and convenient. They keep in the fridge for about two days, otherwise I think you could also freeze them. But usually they don’t last very long…


Flammkuchen (Recipe)

Latest cooking Experiment, yesterday evening for dinner: “Elsässer Flammkuchen” (some kind of french pizza, with a very thin bottom topped with sour cream, onions and bacon). Very yummy, luckily everybody liked it.


Tasty Beef Leg Stew (Recipe)

My SO is on tour visiting her familiy, so I had the opportunity to make my delicious beef leg stew in the crockpot yesterday. It’s really easy, yummy and filling. Follow this simple recipe and enjoy a real manly comfort food:


Veggie Cooking Cheat Sheet

An interesting cooking cheat sheet that I found somwhere and that I use from time to time when planning meals.

Being more of a meat person who sees vegetables as sides primarily, I nonetheless don’t like them mushy or overcooked. So this helps me to time my cooking.


More cured meat!

Another batch done. Oddly, it took several days longer to reach the 35% of weight loss in the fridge (see here), but, man! This shit tastes great!

 


Seafood Chowder from the Slow Cooker (Recipe)

Ugly Fotos this time but a great meal! This is the Seafood Chowder we had for Dinner yesterday. 3 hours in the slow cooker made hearty, aromatic, fragrant and filling meal. Almost no work at all, easily available ingredients and a simple recipe. We’ll definitely do that again! Trust me: Do try this at home!


“Ants climbing a tree”

This chinese noodle dish with the exceptional name (basic recipe and explanation here) is fast and easy to cook and yummy as hell. Man, I love that shit! 

(BTW: Sake is required, not Oyster Sauce as on the picture). As usual I adapted it a little, aka mixed several recipes that I found on the internet until I liked it best.


Boiling veggies

I stumbled upon this today. I’m cooking a lot but I didn’t know this simple rule!


BBQ Times

We had some barbecues these days. A piece of rib eye steak that turned out really, really good and some kind of a “freestyle burger assembly session” a day later. I f**ing like this grill!


Melting cheese

Who doesn’t like melted cheese? 🙂 Here’s a useful chart.


Dry curing done

As much of a setback the smoking session last weekend was, as heavenly the dry cured meat turned out!

Took ’em off the hook today since they had reached the planned weight. Firm to the touch, dry and with a really delicious scent. It came out almost “creamy” with an unobtrusive taste, the herbs I used come through not too heavy and they have a very pleasant texture.

Pork neck with the surface fat trimmed diligently turned out to be the most suitable piece to use. Only thing I will change is that I will use a little larger pieces next time. O.K. so let’s skip smoking and concentrate on dry curing instead 🙂


Smoking done… but not good.

So yesterday the four pieces of pork went into the smoker for two sessions with about 4 hours each. Unfortunately, only one of them came out good, the other three didn’t. Very harsh taste, almost bitter. Not really pleasant. At least they looked pretty…


Dry box in use

The meat that I cured some days ago are now hanging in the dry box for “brennen”. I’ll do that intuitively, so I’ll see if it takes one or two days for a good result. After that they’ll be going into the smoker for 6-8 hours.


Slow cooker conversions – Update

Here’s an update to my former slow cooker conversion chart. Unlike the old one it also mentions oven-time vs. the applicable slow cooker times. Loads of recipes there, too.


Cold smoking again #1

So I think I’m starting large-scale production now… 🙂 I have four new pieces of pork here again (belly, neck and shoulder) that I want to cure in different ways and that I plan to cold-smoke next weekend.


Meat Curing Progress

The waiting is over now after six days of dry curing in a vaccum bag. So I gave each one a different spice: Coarse pepper, Thyme and Rosemary, corded ’em up and hung ’em in the fridge. Now it’s about waiting for them to dry.


Next attempt on curing meat at home

Since the last batch worked out so beautiful, I have started another one but this time three times as much. The procedure is always the same:


New Batch of Sausages

Man, this is gonna be a large gallery. I made a new batch of sausages today, following my basic recipe – we hope to have the one or the other grill party here with some friends. Not everything went straight, but in the end, it worked out fine.


Meat curing is done

Three weeks ago I began curing some meat just in the fridge, without smoking. Today, after 24 days I think it’s done so lets try it. It has lost more than 35% of it’s weight (the goal was 310g, it is 305 g now), it is firm and has no unpleasant odor.


Chili Ramen (Recipe)

A Simple Ramen Dish made from chicken soup and my homemade chili oil. This is way better than the industrial ramen packages.


My favourite Dry Rub and BBQ Glaze (Recipe)

The 2.574.956th approach to rub and glaze mixtures on the net. These are my two personal favourites. I like them because they go together really well and are absolutely easy to make. Just mix ’em up and you’re ready to go.


Oven-baked Short Ribs (Recipe)

So I made me some of my favourite barbecue short ribs yesterday for diner. Here’s the sequence of events:


Product Review: Garlic Grinder

So I got myself this new little Garlic-Grinding-Machine-Application-Thingy. Works absolutely great! I like garlic a lot and this really comes in very handy, since it makes cool minced garlic in no time, is easy to use and easy to clean. No mess, no smelly hands and almost no work.


Kitchen Conversions

This is the kitchen cheat sheet that I often use. Since I’m used to the metric system this comes in handy for me. I don’t know anymore where I got this from.


My standard meat curing formula (Recipe)

So here’s my standard recipe for curing meat that I mostly use. It can be adjusted to personal needs in terms of herbs and spices, but I strongly recommend to stick to the directions concerning the curing salt.

Recipe (per kg of meat):
30-40 g curing salt (rule of thumb: 3-4%)
10 g brown sugar
1 tsp. freshly and coarsely ground black pepper
1 tsp. dried rosemary


Curing meat (no smoking)

I cured a nice piece of pork with salt and herbs over the last 4 days. Now it hangs in the fridge to age for another 3-4 weeks until it has lost about 35% of its weight (current weight at start is 480g so the goal is about 310g). It’s nicely wrapped in cheesecloth and tied up neatly. I’m curious!

And, oh my god, I’ve got to clean that fridge. (It’s funny how there’s things that you never really take notice of until you take a photo of them…)


Chinese Chili Oil (Recipe)

I made asian/chinese (whatever) chili oil for cooking again – simple, fast and tasty, and the smell fills the whole kitchen… mhhh…


How to reasonably load your fridge

Found an intersting article in the german Newspaper Die Welt on how to reasonably store your goods in your refrigerator according to the different temperature zones. I’ve taken the liberty of translating it.


Very delicious Takoyaki (Recipe)

Finally had the time to make my first homemade takoyaki trying out my recently made makeshift apparatus. I recommend this strongly to everyone who likes japanese food! They’re multo delicioso!


Chinese salt and pepper chicken (Recipe)

Very very yummy! Another one that I really wanted to try for some time now, I made it with garlicky, buttery beans as a side dish. It’s easy enough to make even on a workday evening and I think it would also go well with rice or any other greens that you like.


Takoyaki welding project

I had Takoyaki some days ago, and I absolutely loved them. Naturally, I want to try to make them by myself, but unfortunately there are virtually no takoyaki pans available for induction stoves 🙁 .


First Smoker Action this Year!

Yeah! Four racks of baby back ribs and two barbecue fatties! I’m going to try out he new “small” UDS that I made last winter. It has worked beautifully for cold smoking bacon, now I’m curious about how it’ll perform smoking a serious load of meat. Some friends are going to come over tonight, we’re going to have some beer for the boys, some wine for the ladies and lots to eat. My mouth already waters in anticipation…


Miso Soup Stock (Recipe)

Another japanese thing that I use really often: A simple Soup stock for Miso soup. Very convenient, since you can prepare it in advance, store it in the fridge for almost forever and use it fast and straightforward when needed. It’s taken from here.


Mentsuyu (Recipe)

Mentsuyu is a japanese allround dipping sauce and soup base – it seems to be a very common condiment there and it tastes great. I use it as a dipping sauce for cold Soba/Somen noodles. The following recipe is not completely original, since Kombu seaweed and Bonito flakes aren’t available here and I substituted them with plain dashi powder. But I cross-tried it in a japanese restaurant and it does come close enough.


How to store Mushrooms?

Day #6

Im ending my field test today, because a.) I’m hungry and b.) I won’t be storing mushrooms longer than 5-6 days anyway.


How to store Mushrooms?

Day #4

Almost no recognizable difference. They’re all a little dried, but none of them are spoiled in any sense. One Thing seems to be that you have to store them uncovered and on newspaper or kitchen towel. Let’s give ’em another few days.


How to store Mushrooms?

Day #1

So every other batch of mushrooms that I buy and that I don’t eat right away is spoiling 🙁 . Having read several hints and tips on how to best store mushrooms for a few days and each one contradicting the other, I have decided to do my own FIELD TEST!


Cooking Steak

I still have nice piece of rib-eye in the fridge that I don’t want to spoil, so that’ll be tonight’s dinner. Here’s my cheat-chart for the internal temperature. I’ve got a cheap meat thermometer to measure the temps because I’m not skilled enough to eyeball it and I don’t want to ruin a good piece of meat.


BBQ Rub Mixtures (Recipe)

I ran out of Rub after my medieval dinner three weeks ago, so I stocked up again and made some of my super secret “Personal BBQ Dry Rub”.


Veggie Stock

To be (rudely) honest, I don’t like those “Tasty” videos so much, but this one really caught me and I tried it. It’s a cool way to re-use your kitchen scraps by just keeping them in the freezer and – once you’ve collected enough – make vegetable stock from them.

And. It. works. 🙂


Got new Shit!

This is what I received in the Mail today: My new Lodge™ Cast Iron Dutch Oven. It’s 5 qt. (4,7 l) and it weighs a solid 11.6 lbs. (5,25 kg). And I will mainly use it for… baking bread. I also got a pan from them which suits me really well.

It came pre-seasoned, so I won’t have to do this, but you can read my passage on re-seasoning cast iron anyway if you like.


Spicy Hoisin Ribs (Recipe)

This is yesterdays dinner. My SO was not so amused, since she can’t eat pork meat, but she always lets me cook things like this just to see me rolling around, completely overeaten and swearing to never do this again… 🙂


Thai Omelette (Recipe)

Had this for breakfast again today and I still love it. “Recipe” for a Thai-style Omelette, that I picked up somewhere…

1 Serving:

  • 2 Eggs
  • 1.5 tsp. Fish Sauce
  • pinch of salt and pepper
  • Much oil for frying (this is close to deep-frying!)

Add a generous amount of cooking oil to a pan or preferably a wok on high heat and let it warm up to the point just before it’s starting to smoke. Mix eggs and fish sauce in a bowl, add salt & pepper to taste and whisk together.

Add the eggs to the hot wok and fry until the underside is golden brown. It will produce bubbles and fry up. Turn down the heat to medium-high and flip over. Bake 1 minute or so more, then serve.

This is not where this recipe is from, but it’s almost the same.


Slow cooker conversions

Since it was an issue for me these days: Here’s a conversion table for slow cooker settings.

My slow cooker really was one of the rather reasonable purchases for my kitchen. Especially when you don’t have too much time for cooking: Throw stuff in. Turn it on. Completely forget about it for a few hours and – bang! – Hearty meal! I love it.


Medieval dinner

Images from yesterday’s “Medieaval Dinner” with some of my dearest people. I think it was yummy, abundant and tasty. (At least I hope so.)


Flatbread (Recipe)

Basically, this is a simple yeast-dough: Knead all the ingredients to a firm-to-the-touch dough (I use my food processor). Just knead until it doesn’t stick to the surface of the bowl anymore. Cover with plastic wrap and let it sit in a warm place for at least 2 hrs.


New Oshibako put to use

Yep. We tried it again and this time we took photos. The new mould (”Oshibako”) has better dimensions and makes more handy pieces. Also, we tried more nori and wasabi mayonnaise. We were so stuffed and happy yesterday evening.


New bacon, new approach

Smoking the cured meats from recently in the new “small” UDS.


Deep fried Mushrooms (Recipe)

Yesterdays dinner. Oyster- and king-oyster-mushrooms, deep fried with some veggies. Man I really need to get hands on some tips on how to properly take photos of food…


Pan-fried flatbread

I couldn’t resist. Another batch of pan-fried flatbread yesterday evening.


Homemade pressed Sushi – “Oshizushi”

The pressed-sushi-mold put to the test and it worked absolutely fine! As usual, I was so excited working with it, that I didn’t take any photos. If my SO hadn’t taken some there would be none at all…


“Oshibako” – Sushi mold

This is a so called “Oshibako“ – a kind of mold used for making “pressed sushi”. I made it today – as usual from the finest scrap-wood that I had lying around… 🙂


Cold smoking bacon

The next batch of homemade bacon is on the run. It’s hanging to air-dry now before smoking, In german-language it’s called “brennen” wich literally means “to burn”, but it says no more than to air-dry it for 24 hrs. or so. This time I rinsed it thoroughly to wash off the salt a little that builds up during the curing process.


Delicious bread

Crusty, delicious homemade bread. Out of the oven just minutes ago. Recipe here.


Christmas Lox and Blinis

Homemade Lox and Blinis.


Vietnamese crispy spring rolls (Recipe)

We made spring rolls yesterday evening! Delicious little bastards…


Christmas Pancakes (Recipe)

Today morning’s “christmas pancakes” for my SO. Recipe:


Meat cuts


Bacon done!

Yeah. Sooo yummy. I’ll definitely do that again!


Homemade Bacon How-To

Here’s how I make my own bacon (Recipe/How-To):


Smoking preliminaries

Here’s the bacon that I began curing recently. It has given off quite bit of liquid and it’s starting to become fairly firm. After two weeks of curing they hung to dry for a night. Hopefully I’ll get to smoking them tomorrow.


Smokebox

Finally got my cold smoke box ready, including a cold smoke generator (idea taken from here). Luckily, it’s all made of scrap that was lying around, so nothing is really lost if it doesn’t work. Can’t wait to try it out.


Home curing bacon

Also, here’s my first attempt on curing homemade own bacon, as well as a new batch of beef jerky that’s waiting to go into the dehydrator tonight.


My Asian-style fried rice (Recipe)

Asian-style fried rice: Easy, delicious, fast. (Serves: 1)


405g of dry aged rib-eye steak

405g of dry aged rib-eye steak.


Easy no-knead bread (Recipe)

No-Knead Bread

Absolutely delicious and the smell is marvellous. Of course I’ve got this one from the internet, but I don’t remember from where anymore.


Cast Iron care

So your faithful old cast Iron pan is a little rugged up? Here’s how you can re-season it after cleaning:


Sous vide apparatus, new approach

The next attempt in sous vide cooking.


Sous vide apparatus, Fuckup

Well. Shit.


Sous vide apparatus, Part two

I have refurbished my Sous-Vide-Cooker since I was so excited about the old one. This is the new version – tomorrow I’ll try out a new Steak in it and i will report here.


Sous vide apparatus, Part one

Believe it or not: This heap of scrap is my new self made sous-vide cooker! Cost me exactly € 10.99 for the immersion heater, everything else was lying around in the shop. I was not very convinced of the concept of sous vide cooking in the beginning so it was merely a side-project just for fun, but the steak turned out SO delicious I will definitely do this more often!


Bacon rack

Had 3 days off because I called in sick with the flu (or at least as much as I could, since I’m the Boss…)


My own cookbook!

I made my own cookbook!


Hibachi noodles (Recipe)

“Hibachi Noodles”, I LOVE this stuff.


Gyoza again

Yummy homemade Gyoza yesterday evening. Not pretty but tasty…

Recipe here.


Hot smoking char

Got everything ready to smoke some char for new year’s eve dinner tonight in my homemade tabletop-smoker. I wish everyone a happy new year! And yes, it was yummy!

 


Another Grilling/BBQ-ing incident in my garden

Had a small BBQ-Session yesterday. 20 People, loads of Beer and lots to eat.


Homemade Sausages – Recipe for “My Bratwurscht”

This isn’t some kind of official recipe, it’s just how I do it. I’m german so I use metric measures, not imperial. Work clean and wash your hands and tools frequently! This recipe contains no Ice (and thus: no Water) and no preservatives. It‘s just pure meat, spices, dedication and lots of love.


Next batch of sausages

The last (and first) batch was delicious, so here’s the next Try. This time it was 3,5 kg altogether (!) since we’re planning a barbecue.


Homemade beef sausage

My first attempt on self made sausages. And you know what? They taste absolutely GREAT!!!


Slow cooker teriyaki-style honey and sesame turkey breast (Recipe)

(What a title…) A new try with the slow cooker. Teriyaki-style honey and sesame turkey breast with mushrooms and spring onions for three persons. Since it turned out delicious, as I promised here’s the recipe. I found it somwhere on the internet and (strongly) adapted it to my needs.


Grilled Ribeye With Soy Butter Glaze

Look at that… Recipe/Instructions from here: Grilled Ribeye With Soy Butter Glaze


BBQ Pig’s feet

Barbecue Pig’s feet – years ago, by my Friend Steve. Absolutely delicious, spicy and unhealthy. Great for gnawing and nibbling, getting your hands oily and having lots of beer with them!


Dehydrating food

My spacy-looking, self-made food-dehydrator. I love beef jerkey. Mushrooms shrink down to just about nothing when dried. This is one Tray of Button Mushrooms. And the first third of dried Tomatoes, ready to be filled with some Garlic, Oregano and Oil. Yummy.


Beef leg stew

Yesterday evening’s beef and bacon stew. Delithiotho.


Cooking STEAK

Steak cooking basics: How to make the perfect Steak


Mushroom Info

All About Wild Mushrooms on Food52.


Gyoza (Recipe)

Homemade Gyoza Recipe. I love them.


Home cured trout

Curing a trout that I caught yesterday. Yummy.


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