North German Smörrebröd.

These are two open faced sandwiches made from dark Holstein crusty bread, cream cheese, lettuce, soused herring fillets, red onions, tomatoes, grated apple, sliced boiled egg, radishes, spring onions and a tablespoon light dressing mayonnaise.

Chinese Baozi (filled fluffy dough buns) with various sauces. Both the dough and the filling are homemade. If you've never eaten them before, you should definitely give them a try.

Japanese sashimi katsu with homemade tartar sauce and cucumber salad with lime-ginger dressing. (It is a real challenge for a knife to cut those slices.)

Fresh Spanish paella,

but without rice and chicken, instead with pasta and tomatoes, but without Spanish olive oil, instead with Italian olive oil, without saffron, instead arrabiata ... when I think about it, it actually looks like

fresh Italian spaghetti a la marinara! 😁

This is for tonight. I have a potential appointment with a two-year old wild boar and a cal. 7x64mm bullet. 😉

Italy must have the highest floor for food in world. You really don’t need much money to eat incredibly well. I’ve eaten a lot of carbs in the last week. 

Handle9:

 

Italy must have the highest floor for food in world. You really don’t need much money to eat incredibly well. I’ve eaten a lot of carbs in the last week. 

 

Spain would be pretty close I reckon. I recall eating a bag of figs as big as my fist for $2 EURO, along with 1 euro of nice bread and some exceptional ham and or cheese. 2 of us ate for around 2.50 euro each.

Not a recipe but a thought of dolche vita: Mochi break with original handmade tartufi, brought back from a trip to Turin by my sister. Better than any petrol station coffee. 😀

2L homemade kimchi for the crew to ferment until next week. 2 days outside and 5 days inside of the fridge.

Tinkerisk:

 

 

2L homemade kimchi for the crew to ferment until next week. 2 days outside and 5 days inside of the fridge.

 

I recently found a 2 litre jar of some sauerkraut I made back in 2022 and promptly forgot about. Eye-puckeringly good.

I've found that inevitably, fermenting most foods improves them. 

Gurezaemon:

 

Tinkerisk:

 

 

2L homemade kimchi for the crew to ferment until next week. 2 days outside and 5 days inside of the fridge.

 

 

I recently found a 2 litre jar of some sauerkraut I made back in 2022 and promptly forgot about. Eye-puckeringly good.

 

I've found that inevitably, fermenting most foods improves them. 

 

Not only that. The resulting lactic acid bacteria are immensely valuable for the stomach and digestion. Fermentation is one of the oldest preservation methods in the world.

Further reading and many recipes:

This book got me really on the journey. From the blurb: 

On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change everything he thought he knew about fermented food and beverage. For an entire year, Dellinger ate and drank only products that had been created by microbes. Exploring the vast world of fermentation, he became the living embodiment of its cultural and nutritional power―he became the Fermented Man. In this highly entertaining narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation as well as its cultural history, culinary value, and nutritional impact.

Highly recommended, and very entertaining.

I have been asked what I use to make my bread dough.

I started with this little food processor that I had inherited from my mum. It can handle a maximum of 1kg of dough if you take care of it and don't put too much strain on its plastic gears. That corresponds to a standard loaf of bread. However, it groans and howls - you should really only use it with light doughs. With its attachments, it does its job without complaint as a mixer, mincer for my hunted game(!) and organic beef from the farm, fruit press and vegetable chopper. I don't think the quality of Bosch today is the same as that old, incredible machine of yesteryear, even though it only has 350W.

When I ventured into heavier, rustic doughs, I bought this 1.7kW behemoth and have never regretted it. It can easily handle 4.5kg of dough, which would be the equivalent of 3 large or 5 normal loaves. However, I only ever bake two large 1.5kg loaves at a time. I also bake a lot of pizza dough when we have a baking orgy with friends. With this machine and a special angled gearbox adapter from the manufacturer, I use it as a heavy duty pasta machine with various bronze inserts and the large 22cm wide pasta dough roller from Kenwood. (I left the protective film on top because I don't want to keep sweeping the flour dust off the mirror finish.)

Typo correction: it is 0.7kW, not 1.7kW.