Got a nice piece of pork loin some time ago and cured it with my standard formula – just more pepper and thyme added. This time, I stuffed it in a beef casing for the first time and left it to air dry for about 3 weeks. It shrunk considerably, but it turned out unexpectedly delicious.
I believe every real german my age knows the clay pot “Römertopf” from the seventies and early eighties – if not from his Mom, then at least from his Grandma. It was very widespread then and everyone I know can remember that thing. Nowadays it became somewhat forgotten compared to it’s former popularity, but it’s still present enough that I got one for a reasonable price these days and of course had to give it a try.
I read about this in my doctor’s waiting room in – I shit you not – a women’s magazine. Mediterranean/French style easy homemade butter! They adressed several different seasonings and further uses in the article, but the basic procedure is always the same. All you need is a food processor and half a liter of heavy cream (get the real enchilada: 30% fat). After having my TBE shot, I knew what I had to do…
Yes, I know. Mankind has invented Axes for a reason. But sometimes, special tools make up for a better solution for certain situations and mine is making kindling. Small, slim pieces of wood, cumbersome to handle when you want to place the blade of your hatchet and simultaneoulsy get your fingers out of the way. So a kindling splitter is a useful tool and it has it’s justification. Here’s mine:
Sauerkraut is so german it even gave us our name 🙂 , it’s very widespread in the nation, very regionally diverse and versatile. It is part of the traditional german cuisine, mostly eaten as a side dish but also as a full meal when made with the appropriate ingredients. It’ very healthy – for example for it’s contents of vitamin C which even increases when cooked.
There’s what feels like a gazillion ways of preparing sauerkraut in germany alone (and I bet there are even more recipes all over the world). To condense these down to some kind of a standard formula that everything else can be built upon, here’s my way. BTW: We’re talking fresh and unprocessed Sauerkraut here, not the pre-cooked, canned version from the supermarket.
It was good a day today, the oven worked beautifully! The thermometer read 370 °C, which I don’t really believe but which tells me the thing got blazing hot. This was – in all seriousness (not only because I’m excited right now) – very good pizza. See part I and part II of the process if you like.
I stumbled upon this YouTube Video and decided to give this method a try:
→ How to Make a Simple Catch and Release Bottle Mousetrap (that works!)
What shall I say? The counter is on three within two days now – better than every other trap I’ve tried so far. By the way, the secret bait is peanut butter. Jerry seems to like peanut butter 🙂
I met a “distant relative” today on the supermarket parking lot near the northern germany refuge 🙂 🙂 🙂 (The number plates indicate two absolutely opposite regions of germany). Of course, mine is the one with the cool sticker…
I finally made some brats again – the last time was already two (!) years ago… I used my favourite sausage recipe again because it’s a no-fuzz, delicious formula so far liked by everyone who tried them.
However, I used different casings this time as I got hands on sheeps casing with a 20/22 caliber for thinner and more “nürnberger”-like sausages. So, 2 kg of best, locally grown pork meat from the butcher, 2 hours of time and a nice result:
Fresh from the drybox: Air cured bacon, seasoned with rosemary, thyme and pepper. Made by my standard recipe and dried for about 3 weeks.
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