THE BLOG – Farcyde's Stuff

Imperial Mulled Wine

December 6, 2023 farcyde

Another shamelessly copied recipe from the official Elder Scrolls Cookbook (more precisely: Bethesda’s™ iconic Skyrim computer game from 2011). Since winter kicks our asses hard these days, this recipe seemed like a perfect match. Quote from the book:

“Many Imperials have found Skyrim’s climate difficult to bear, so when one enterprising garrison cook whipped up this hot drink to help ward off the northern chill, it quickly gained popularity across the region and beyond. It makes use of a few Imperial ingredients that must be imported, but its warming qualities are well worth the extra expense.”

December 3, 2023 farcyde

I had leftover uncooked chicken thighs – this doesn’t happen very often in my household 🙂 We were both hungry and we were both looking for an easy lunch. So here’s what I came up with: A simple, no fuzz chicken dish with an asian touch.

One thing that I have learned, though (by an earlier mistake, LOL): If you have a convection oven, don’t use it. Set your oven to 200 °C (390 °F) above-and-below heat only. Your chicken will come out much more tender and much less dry! I served this with rice, drizzled with the liquid from the roasting pan and sprinkled with some spring onion and sesame seeds.

November 15, 2023 farcyde

I made this weed killer spray in summer this year, applied it amply and didn’t have any issues with weeds anymore until now. It’s a simple mixture from household ingredients but indeed very effective and convenient. Mix in an ordinary spray bottle (though I, personally, prefer the pump type, like this):

Farcyde’s Food Vacuumizer

November 11, 2023 farcyde

I watched a couple of interesting YouTube Videos (e.g. here) on vacuuming food in jars (instead of the more common bags) lately, which I found interesting since my wife likes various grains and seeds in her daily breakfast Müsli and she was looking for a way to preserve the rests of a bulk buy and only use portions in her kitchen storage jars.

So I made my own contraption which seems to work fine and the first result is promising – now I’ll wait a week or so, monitoring the vacuumed jar and see if everything meets the expectations.

November 9, 2023 farcyde

I got to the local asian grocey store a couple of days ago (there aren’t so many of them here where I live, so unfortunately I don’t do that all too often) and I found a Yakisoba seasoning sauce that the store guy sold me as a kind of japanese staple condiment. Since I hadn’t seen this product in particular until now I of course bought it right away.

A test-dish with a serious amount of noodles and veggies was very delicious and I can absolutely recommend that brand.

November 2, 2023 farcyde

Lately, I had this as a little extra to the inevitable side of ciabatta bread at a good italian restaurant that I know. Well, now I’d like a bathtub full of this stuff and submerge in it, ok? Luckily, I’m in fairly good terms with the chef so I got the ingredients he uses – I hope I do him honor with my version.

Dried Tomatoes

October 26, 2023 farcyde

Anyone like dried tomatoes as much as I do? They’re versatile and delicious and I like to use them mostly in pasta sauces, so it was time again for me to make some. It’s a simple process, especially with the aid of a food dehydrator, but it can also be easily done in your trusty old kitchen oven.

Mushroom Bucket Update (Straw Method)

October 25, 2023 farcyde

Not very much of a money shot, buuut: After nearly six weeks of having the opportunity to colonize the straw bucket, a lot of good looking oyster mushroom mycelium has formed. I wasn’t even sure if the leftover spawn was still propagable, but I suppose nature found it’s way.

The straw was thoroughly pasteurized and then inoculated by beginning of september, plus the bucket received Micropore™ taping to cover the ventilation holes.

I’ll give them another week or so at 19°C and with raised humidity in their dark corner to proliferate and fruit. Beautiful, right? Once they’re fully grown I’ll make this yummy recipe from them 🙂