Just for the fun. Who still knows these 😀 ?
Skyrim Door
Skooma Taste Test
Now that the Skooma from august has abundantly matured, we did the taste test:
It has a luscious golden golden color and it smells amazing. Made from mostly vodka, apricots and sugar, it is very sweet, a fruity liqueur with the apricots clearly tasteable. I think this is best sipped in small portions and only one glass after dinner. What really stands out is the cardamom aroma – unusual and very delicious.
9/10 would do it again with a little less sugar.
Miso Spaghetti
This miso spaghetti recipe is both easy and delicious. Give it a try!
Slow Cooker Garlic and Herbs Beef Shanks
Muaaaahhhh… delicious! I could literally bathe in that stuff 😀 . As with most slow cooker dishes, this is a very low stress and very high reward endeavour. The image looks shit but the meal was great. Here’s how:
Ingredients (for 2):
2 large beef shanks
2 cups beef broth
4 garlic cloves, sliced
1 onion, sliced
1 tsp. garlic powder
1 tsp. onion powder
2 tbsp. dried herbs (rosemary, thyme, parsley, oregano… whatever)
liberal amount of salt and pepper (to taste)
Home Made Sauerkraut Tutorial
Update october 2020: New sauerkraut, substantially more information added 🙂
Since I happen to be a “Kraut” by birth, I decided to home-make my own Sauerkraut. Fermentation using wild lactobacillus is an ages-old and easy way of preserving almost every reasonably hard/crunchy vegetable (read more here and here) you like. It’s easy and for our grandparent’s generation it was a perfectly common thing to do.
So what is this “fermentation thing” all about? In short: Fermentation is latin and means the decomposing of carbohydrates in foods by various bacteria or yeasts with no oxygen around. Besides improving digestability, this produces a wide variety of distinct aromatics and other substances, the most important one being acid (lactic acid in this case). Harmful bacteria cannot thrive in an oxygen-free, acidic environment, thus, our food becomes preserved.
Tasty Bacon and Garlic Pasta
This is another thrown-together, absolutely non-traditional yet very tasty pasta recipe. It’s amazing what you can do in practically no time with simple ingredients and a little creativity:
Crispy Browned Potato Rounds
Pan fried potato rounds. It feels like it’s been ages since I had these the last time as a kid from my aunt. I missed them… Basically, these are flattened german potato dumplings (Kartoffelklöße) fried in butter to golden brown deliciousness. Here’s how:
Pantry Raid Pork Belly and Mushroom Lunch
Ahhh… digging through the fridge and finding yummy things to throw together and grub on. Actually, it wasn’t bad at all and I used only a few ingredients:
