Without further a do, my bevel grinding jig for knife making just … disappeared … (somehow, things in my shop seem to have a tendency for that when I’m around…). So I made a new one, this time from aluminium, since it’s simply easier to work on for me.
Finally a new Batch of Chinese Style Bacon
I finally found the time again to prepare a very yummy and versatile ingredient: Read how to make chinese-style bacon here. It’s absolutely worth the effort!
Plus, I got to use my re-activated drying box again!
Creamy Savoy Cabbage Recipe
There’s a popular northern germany dish called “Grünkohl mit Pinkel” (Stewed Kale and Pinkel Sausage), that I like very much. Now, running out of kale… somehow… I decided to just substitute it with creamy savoy cabbage (german “Rahmwirsing”) from the local grower and it worked fine.
It’s simple and it only takes 15 minutes to cook, yet it’s delicious. And here’s how:
Blacksmithing Course, Part II
So, today I took my second part of the blacksmithing course at Schmiede Bötersheim. Again it was absolutely great, but:
I could kick myself in the a** so much…
I didn’t pay enough attention for a moment and let a thin part of the poker I’m working on get too cold while hammering it, which made it brittle and weak at that point. Grinning knowingly as well as indulgently, the blacksmith stated that’s a really common beginner’s fuckup and she welded it safe in seconds 🙂
At least I’m learning and (hopefully) I’m improving.
Blacksmithing Course, Part I
I was gifted a beginner’s blacksmithing course for christmas way back in 2019 by my (deeply beloved 🙂 ) wife. Unfortunately, due to Corona it couldn’t take place for almost two years, but now I was finally able to take part.
IT WAS FRIGGIN’ AWESOME!
I recommend everyone (even if only slightly) interested in blacksmithing take such a course. It’s an eye-opener, it’s loads of fun and it gives a great feeling of achievement. Ahhh… and yes, of course, you also LEARN exponentially along the way. I’m so hooked right now.
Chicken Tomatesca
Ahh… the first mashup dish from the new kitchen that I call the “Chicken Tomatesca” – for shamelessly stealing and mixing ideas from several other dishes.
Chicken cubes with garlicky tomato sauce and pasta, not very difficult and very satisfying.
Well, and easily that single most ugly food photo I’ve ever taken… 🙂
Dehydrating Food
I grabbed some sweet apples that were on sale at the supermarket, decided to buy some other veggies as well and turned on my trusty food-dehydrator. I tried to slice everything to about the same thickness of about 4-5 mm, as I expected that all ingredients would take roughly the same time to dry.
The groceries I used (apples, button mushrooms and chili peppers) are rather moist material so the drying time was a little longer. It was about 5 hours at about 55°C (131°F) for the shroomz and indeed 7 hours for the apples and chilies. Everything turned out fine.
Easy and un-elaborate Turkey Strips and Veggies
We’re having this 20 year old northern germany kitchen remodeled in the next few days. Thus we had to clear out everything and will now have to do with a minimum of kitchen equipment and cooking options for about a week or so. And this, in return, means simple and no-fuzz cooking.
This was the first day of “Camp Kitchen”: Creamy turkey strips with potatoes and balsamic brussels sprouts. (Sounds like big words, but it’s actually simple:-) ).