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:
My standard meat curing formula
Edit: Now with an image, because I made some bacon today 🙂
So here’s my standard recipe for curing meat that I mostly use. It can be adjusted to personal needs in terms of herbs and spices, but I strongly recommend to stick to the directions concerning the curing salt.
Recipe (per kg of meat):
30 – 40 g curing salt, which equals 3 – 4% by weight (and not “pink salt” etc., see below)
10 g brown sugar
1 tsp. freshly and coarsely ground black pepper
1 tsp. dried rosemary
How To: Use a Charcoal Chimney
I have an acquaintance who has never used a charcoal chimney. He’s not particularly a BBQ-type of person anyway, but he wanted to know how it works. So I dug out my trusty old chimney, fired it up and used it right away to try out my recently made indoor grill.
Indoor Grill tested
Well, tested outside for safety reasons 🙂 . But the grill worked fine! The heat it generated downwards was absolutely tolerable – I could hold my hand between the grill and the baseplate for several minutes without discomfort, and the coconut charcoal indeed produced almost zero smoke. Next test will be indoors.
Shallot Oil
I already made the “Spice’n Pans” special oyster sauce mix and I used it a lot. Now I tried the shallot oil from the same video. The first taste test was delicious – I think I’ll keep this stuff in the fridge as well, as some kind of a kitchen staple 🙂
(Recipe credits: Spice’n Pans – YouTube. Visit his channel!)
