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.
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.
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.
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.
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.
– 1/2 cup coconut oil
– 10 drops eucalyptus oil
– 5 drops peppermint oil
Mix thoroughly and store in a tight container. Found here.
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.
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:
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