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Tag: Sticky

Homebrew Drain Cleaner

My kitchen sink drained very slowly and not properly anymore (that’s ok after 10 years of ample use). Thanks to the vastness of the internet I came across an easy and convenient manly hint on the topic requiring only household items, so I tried that.

The summary? In my case, this did actually work 馃檪 Here’s how:


Prepping: Update on Blackout Precautions

Ladies and Gentlemen, it’s about Germany, the country where I was born and raised, where I have lived all my life and that was a decent, advanced industrialized nation about just one year ago. Now, our current green-leftist government is obviously diligently working hard on passing the nation right downwards to the third world.

Effects

This includes (among much else) meanwhile even official bodies declaring large-scale blackouts well possible this winter – due to our amateurishly conducted and eventually disastrous “energy turnaround”. Not even a year ago, people articulating the exact same warnings were disparaged as “nazis” (will always work in germany), “conspiracy theorists” or simply “weirdos”. I’m proud to state that I was one of them 馃檪


How to Defrost Your Freezer

Uahhhh… 馃檨 I went to the basement today and discovered this. Seems I’ll have to defrost the fridge (actually, both of my fridges) to make sure they work properly again. Here’s how to do it (this is a manly hint):

 

 

 

 

 


Basic Vegetable Pickling Recipe

I wanted to try pickling, so I decided to give it a try on the weekend, but starting with only small batches. My beloved aunt Inge would vividly oppose to the term “pickling” (she’s an institution on home grown greens as well as food-preservation and she’s some kind of an old-style, longtime proficient german homesteader, not the american style 馃檪 ). But I’ll try anyway.


Simple Cheese Brine Recipe

Here’s the formula for my simple cheese brining solution. Easy to make and shelf-stable for an eternity.

The goal is to produce a ~20% salt solution. I only brush it onto my cheese instead of dipping the whole slab into the brine. Mix and store in an airtight container and make sure to sterilize your brush before applying.

The recipe:
– 300 ml water
– 67 g salt
– 4,5 ml white vinegar


Nice to Know: AC/DC Symbolism

Got myself a (fairly simple) multimeter for the northern germany refuge lately.

I wonder if I will eventually arrive at a point in my life when I’ve memorized these two simple symbols without having to look them up. Every. Single. Time. 馃檪

Edit: Here’s a good explanation on how multimeters work (german language – sorry).


Home Made Sauerkraut Tutorial

Update october 2020: New sauerkraut, substantially more information added 馃檪

Sauerkraut

Since I happen to be a “Kraut” by birth, I decided to home-make my own Sauerkraut. Fermentation using wild lactobacillus is an ages-old and easy way of preserving almost every reasonably hard/crunchy vegetable (read more here and here) you like. It’s easy and for our grandparent’s generation it was a perfectly common thing to do.

So what is this “fermentation thing” all about? In short: Fermentation is latin and means the decomposing of carbohydrates in foods by various bacteria or yeasts with no oxygen around. Besides improving digestability, this produces a wide variety of distinct aromatics and other substances, the most important one being acid (lactic acid in this case). Harmful bacteria cannot thrive in an oxygen-free, acidic environment, thus, our food becomes preserved.

 


My standard meat curing formula

Edit: Now with an image, because I made some bacon today 馃檪

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