We’ve got a very good fishmonger literally “around the corner”, in not even five minutes walking distance. So we eat more fish when we’re here 🙂 This time it was fresh cod with a very delicious sauce and here is the recipe:
Old Pepper Grinder Refurbishing
I got hands on a beautiful small antique pepper grinder, made from brass and with beautiful decorations. It was not in a too desolate condition, but it needed some cleaning, some polishing and the grinding gear was stuck.
Creamy Pasta with Broccoli Recipe
A simple leftover-recycling dish for busy workday evenings. It’s using only a few ingredients and is thrown together in no-time. Nonetheless satisfying, yummy and filling dinner.
Here’s the recipe:
Rotary Tumbler Contraption
I made a rotary tumbler device for metal cleaning (mainly knife blanks) from stuff I had in the shop. The goal is to somewhat “polish” the metal before further treatment. It’s made of a 12V-Motor, some scrap wood and a wine bottle tube.
Stirling Engine
How cool! I found my old model stirling engine (similar to this one) while rummaging through the basement. It even works with a hot cup of tea! Read more about this cool gadget and the underlying interesting principle here on wikipedia.
Homemade “Codsworth” Cheese
I made a new round of my Codsworth-Cheese that is now sitting in the fridge at the moment to cure. Seasoned with a little oregano and painstakingly washed daily with cheese brine for 5 days it was then left to dry.
Simple Cheese Brine Recipe
Here’s the formula for my simple cheese brining solution. Easy to make and shelf-stable for an eternity.
The goal is to produce a ~20% salt solution. I only brush it onto my cheese instead of dipping the whole slab into the brine. Mix and store in an airtight container and make sure to sterilize your brush before applying.
The recipe:
– 300 ml water
– 67 g salt
– 4,5 ml white vinegar
Chinese-Style Fried Rice Recipe
For me, one of the tastiest ways to use up leftovers. In this case rice, homemade chinese bacon, spring onion and lots of garlic. BTW: I stole this recipe from a chinese cooking show with no subtitles on YT, so I hope it’s half-way original 🙂
Anyway, this is tasty stuff, filling enough, and here’s how: