It’s harvesting time for the pear tree in my munich garden and I got some really beautiful specimens. Now what to to do with it? I’m not a sweet-toothed guy at all but my wife likes vitamin kicks from self grown fruit very much, so, to preserve them I made her some pear sauce. There are a lot of cool recipes for pear-/apple sauce on the internet, but my girl likes it the simple and natural way, so here’s a very basic formula.

I read an article on home made fermented hot BBQ sauce and I wanted to try it myself. Here are the first results, I promise to post on the progress.

(“Ahh-la-baah-ma whide baarb’quu sooosss” – as I’ve been told 🙂 ) Very delicious, everybody in the family likes it.

Ingredients:

1 cup mayonnaise 
1/4 cup apple cider vinegar 
3 tsp. water 
1 tsp. Worcestershire sauce 
1/2 tsp. kosher salt 
1/2 tsp. garlic powder 
1/2 tsp. onion powder 
1/2 tsp. freshly ground black pepper 
1/4 tsp. hot sauce 

Only fly in the ointment is that it’s almost impossible to get hands on apple cider vinegar here in germany. A substitute is mixing apple juice and apple vinegar 50:50 but, honestly, it’s not the same.

Friends out there! This is shit is crazy good, so do try it! I stole this from here and adpated it a little (as usual). You’ll need:

I made homemade veggie stock these days for my SO. I’m not so much into veggies personally but she likes it and I made a batch. It’s really easy and it only takes some time to dry (where you don’t have to give it too much attention). This is not so much intended for making soup (although it will somehow work too), but merely for seasoning, for example for sauces and stews.

You can use leftover uncooked veggies and also kitchen scraps for this, as long as you make sure they’re clean and reasonably free of roots or hard skins. This is what I did:

Teriyaki Sauce is one of the staple ingredients in japanese cooking. It means “shiny grilled” literally (Wikipedia) and while it’s normally just prepared on the fly while cooking, I find it nice to have a small stock of it in the fridge to use.

I tried to find a recipe that is as original as possible because there are so many “western” variations of it to be found on the internet and I wanted the real thing. Eventually, I found a simple and easy instruction in this video (at 4:20 – I generally like that guy and I have already cooked a lot of his dishes) and will follow this, because most “japanese” or at least “original asian” looking sites say mostly the same.