I got a package of these shrimp flavoured egg noodles and I found them very yummy and flavourful. Here’s an easy and filling Recipe:
Pig’s Trotters and Tails
I’ve got an eMail Request from far abroad, that’s great! Someone from the U.S. wanted to know how we made the pig’s trotters and tails several years ago, so here’s the recipe. Thanks Alan for your request!
Linguine Aglio, Olio e Peperoncino
I don’t know if my recipe for “Aglio, Olio e Peperoncino” is anyhow the traditional italian way, but it is surely delicious!
Ginger Shots
It’s cold and damp outside, its wet and it’s ugly: It’s flu weather. So, in an outstanding attempt to proctect me and herself from the elements, mean viruses and nasty bugs, my wife made some ginger-lemon-lemonade, aka “ginger shots”.
Packed with vitamin-c and the many beneficial components of fresh ginger, we are now armed and ready for battle against the common cold. One shot each in the morning! Here’s the recipe:
Tips on Cold Smoking
I plan on smoking some meat again shortly, so I find it’s a good idea to gather and sum up my experiences on cold smoking a little. I will not describe the actual processes and mechanisms of smoking foods here, but if you’re interested, read on on wikipedia. It’s worth the time.
There are three types of smoking:
Hot smoking (60 – 110 °C / 140 – 230 °F):
This is what you do in a BBQ smoker. More delicious cooking than actual smoking.
Warm smoking (25 – 60 °C / 77 – 140 °F):
The intermediate thing. Some Proteins begin to denaturate at these temperatures.
Cold smoking (10 – 25 °C / 50 – 77 °F):
The “original” way of smoking, used for centuries to conserve goods. The only method discussed here.
Farcydes Top 5 Recipes 2019
Now for another year, here’s my Top 5 Recipes. I’d appreciate if you give them a try, enjoy and let me know how they worked out for you! Let’s start:
Slow Braised Beef Short Ribs with Red Wine Sauce
Slow braised short ribs – a delight to me. Although a very cheap cut they come out delicious when done with a little attention, time and some patience.
There’s no magic to it – on the contrary, you’ll have about half an hour of work and will then be able to laze around for 2 1/2 hours! Here’s my recipe:
Romanesco and Bacon Stew
I had two heads of romanesco and a batch of bacon left over from another meal. So I threw everything together and the outcome was indeed very delicious (yes, I will have to work on my presentation). It’s an unpretentious and simple recipe for leftover usage.