Chimichurri is an argentine uncooked herb sauce normally served as a condiment with grilled meats and steaks. I made it for our christmas dinner (and promptly forgot in the fridge). In it’s country of origin the sauce is also used for marinating even fish or poultry. It’s very aromatic, fresh and delicious and it’s easy to make with a mortar and pestle.
My. Rice. Cooker. Died. Don’t laugh, this is serious, no kidding. I cooked rice without one before but I’m absolutely not experienced with it and a rice cooker really is very convenient.
Now, lots of people have smiled over Uncle Roger’s hilarious YouTube reaction on somebody’s rice cooking, so, of course I tried his “finger method”, just for the test. No measuring of rice and water, just use your index finger’s knuckles and somewhat “eyeball” everything. There’s a nice and comprehensible explanation here that I shamelessly copied – see below.
And it works! I got fluffy, perfectly cooked and delicious rice. So easy, so convenient, so idiot proof. I’m even thinking about NOT buying a new rice cooker now 🙂
I did a sweeping blow in the kitchen today. Inspired by one of those nasty food videos on YT with appetizing and mouthwatering pictures of delicious ramen bowls, I made a whole series of japanese soup ingredients that I have almost all made before in the past – but never all of them together.
Now I’ve got a nice collection of asian ingredients to use in the near future – besides, it was an enjoyable way to tackle my downright miserable mood this morning.
I finally had the time again to make some cured and/or smoked meat again! I’m glad! Four pieces of fine meat that I cured with my standard meat curing formula and each souped up little.
We had a giant head of cauliflower that had to be processed before it went bad, so we made this savoury oven bake.
Anything “Teriyaki” apparently means nothing more than “glossily fried”. Thus: You don’t need any expensive store-bought sauces, special ingredients or anything! The recipe (which seems to be original, since I even asked a born and raised asian person – just to make sure), is really easy, very delicious and done in almost no-time. Try it! As far as i know it’s the original.
I was about 17 years old when I was part of a school student exchange with france. With our hardly manageable and ill-fitted school-french me and my fellow classmates found ourselves being caught in a school (un “collège”) downtown in the city of Marseille (de – en – fr) – and confronted with a very special local dialect 🙂
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